Gourdon looks pretty hungry for this brownie.
Oddly, most of the baking I do uses at least some pre-mixed stuff, whereas most of the other cooking I do uses much less. Part of that has to do with the difficulty of doing gluten-free baking. Part of it has to do with the the fact that we operate on a tight budget. And part of it has to do with the fact that when I bake, I want to make things that others who suffer from allergies like my wife does can duplicate. Cooking in general seems daunting to a lot of people, and baking especially, but when you toss in some pre-mixed items for a recipe it becomes easier, a surmountable task that others feel they can do too even if they don't normally cook. Even so, I'm getting the urge these days, more and more, to try my hand at baking from scratch and really see what I can do.
Preheat oven to 350 F. Lightly brush 8.5 x 11 inch glass baking dish with corn or vegetable oil.
In large mixing bowl place one 16 oz box Glutino Gluten Free Pantry chocolate truffle brownie mix, 1/2 tsp baking powder, 2 tbsp Bisquick Gluten-free baking mix, one 3.9 oz packet Jell-O chocolate fudge pudding mix, about half of one 3 oz packet Jell-O black cherry gelatin mix, 2 tsp Tasteful Sensation cinnamon toast seasoning, 1/2 tsp Ceylon cinnamon, 4 tsp Ener-G egg replacer, and 1/2 tsp old hickory smoked salt. Mix thoroughly, then stir in 2 cups chunky cherry apple sauce. Stir together well before stirring in 2 tsp Turkish-fine ground espresso Sumatra coffee and 1/8 cup olive oil. Mix well, pour into baking dish, spreading evenly. Cook for 35 minutes. Drop heat to 250, cook 25 minutes longer. Cool completely before serving; for best results, freeze 1 hour before cutting.
Optional: may add 1/3 to 1/2 cup chopped nuts or dried cherries or other fruit (or just more chocolate chips, since the mix comes with its own).
This recipe is gluten, egg, nut (if you use none), peanut, and dairy free.