I love cooking and baking from scratch and try to do it as often as I can but sometimes I just want it done. And I have to believe most feel the same way. Plus, the fact that we can find quality, allergy-free mixes and ingredients to make cooking and baking easier, sometimes it just makes sense.
I had a craving for brownies over the weekend and since I was in a time crunch, I reached for a box of Better Batter brownie mix I received in my swag bag from a gluten-free food expo I virtually attended a few months ago. This was my first time trying anything made by Better Batter and I’ll say that I am sold! I will definitely be stocking up on these mixes to have on hand when I want something sweet fast.
Chocolate Mint Blackout Bars
- Heat the oven to 350˚F.
- In the Classic Batter Bowl, mix the brownie mix, eggs, oil and water (as the package directs for cake-like brownies) and peppermint extract using the Small Mix ‘N Scraper.
- Stir in the morsels.
- Spread in the Rectangular Baker or other 9×13 baking pan.
- Bake as the package directs, about 30 minutes, then remove from the oven to the Stackable Cooling Rack to cool completely. Cut into squares using the Nylon Knife.
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