Author, Janna’s Gluten Free Bakery

Ingredients:

1 Bag of Janna’s Gluten Free Amazing Brownie
Baking Mix

1 Packet (5 teaspoons) dry Hot Cocoa Mix

1/4 Cup Organic Heavy Cream

1 Stick (1/2 Cup) Butter, Melted

2 eggs

1 teaspoon Pure Vanilla Extract, optional

Optional Toppings:
Mini Marshmallows
Junior Mint Candy
Andes Mint Candy
Peppermint bits/ peppermint chips
Chocolate chips

Instructions:
1. Combine butter and sugar in stand mixing bowl on low speed until combined.

2. Add vanilla, Heavy Cream and eggs, mix until combined

3. In Separate bowl, Whisk dry contents of baking mix pouch and Hot Cocoa mix

4. Add dry ingredients to stand mixer and mix on low speed until thoroughly combined.

5. Spray cooking oil and Line 8x8” baking pan with parchment paper.

6. Spread brownie dough evenly in pan, using hands if needed, dough should be thick but malleable.

7. Press candies or other add-ons into the brownie dough, if desired.

Prepare to Bake:
1. Preheat oven to 335°.
Let dough rest on counter while over is preheating. Bake for 28-30 minutes or until edges are just starting to show signs of cracking.

*Every oven is different, watch closely, pull before cookie edges brown

2. Remove from oven and place baking pan on cooling rack. 9. Let cookies cool completely before cutting, (30-40 minutes) before removing.


Notes:
Baked brownies may be frozen, to defrost, leave out at room temperature for 1-2 hours and enjoy!

Baked brownies can be stored on counter in airtight container for several days.