North Texas GIG

Savory Sweets

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Supreme Chocolate Saucepan Brownies

Cassandra Gee

1 cup (2 sticks) butter or margarine

2 cups sugar

1/2 cup HERSHEY'S Cocoa

4 eggs, beaten

2/3 cup gf flour mix (rice/potato/tapioca mix works great)

1/2 teaspoon xanthan gum

1/2 teaspoon salt

1/4 teaspoon baking soda

2 teaspoons vanilla extract

2 cups (12-oz. pkg.) HERSHEY'S Semi-Sweet Chocolate Chips


Heat oven to 350F. Grease 13x9x2-inch baking pan.  Melt butter in medium saucepan over low heat. Add sugar and cocoa; stir to blend. Remove from heat. Stir in eggs. Stir together flour, salt and baking soda; stir into chocolate mixture. Stir in vanilla, chocolate chips and nuts. Spread in prepared pan.  Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan and begin to crack slightly; do not underbake. Cool completely in pan on wire rack. Cut into bars. Makes about 24 brownies. You may want to make these the day before, especially if you are taking them somewhere.  The chocolate chips need a long time to re-harden.