Hershey’s 5-minute Brownie Clone
The chocolate and peanut butter combination was one we had to master, for the sake of Esther’s sanity. I think this recipe comes under “medical expenses” for the year. Hershey’s old standby recipe really came through for us, and friends who taste them can’t even tell they are “free”!
3/4 cup baking cocoa
1/2 tsp. soda
2/3 cup oil
1/2 cup boiling water (be exact)
2 cup sugar
2 eggs
1 1/3 cup gluten free flour mix
1 tsp. vanilla
1/4 tsp. salt
Stir cocoa and soda in bowl. Add 1/3 cup oil. Add boiling water and stir till thickened. Stir in sugar, eggs, and remaining 1/3 cup oil till smooth. Add flour, vanilla, and salt. Blend completely. Pour into lightly greased 13×9″ pan and bake at 350 degrees for 30-35 minutes. Cool on rack.
For peanut butter frosting: Mix 1/2 cup natural peanut butter, 2 Tbsp. Fleischmann’s Unsalted Margarine, 2 or more Tbsp. soy milk, 1/2 tsp. vanilla, and about 1 1/2-2 cups confectioners sugar till frosting is creamy and of spreading consistency. Spread over brownies.
These freeze well too! To take to school we cut and individually wrap them, then pop the packages into ziploc bags and freeze. Whenever a day requires chocolate-peanut butter therapy, it’s easy to pull one out. The other day Esther remarked that they are best frozen…hmm, guess sometimes the need is immediate!
