Joni Sare, cooking instructor

Steve’s Double Chocolate Gelatin Brownies

Steve doubled the oil and chocolate, and used gelatin instead of eggs.

Served at a Dialog Dinner, June 30, 2010.

Makes 9×13 pan

  • 1 pkg Trader Joe’s Gluten-Free Brownie Baking Mix
  • 1 cup coconut oil (this is double the amount shown in the pkg directions)
  • 1 package non-flavored gelatin
  • 1/3 of Trader Joe’s Pound-Plus Dark Chocolate


    1. In medium-sized sauce pan (double boiler works best) – melt the chocolate with the coconut oil.

    2. In medium-sized bowl, blend the chocolate mixture well with the brownie mix.

    3. Mix in the gelatin, blend well.

    4. Pour into greased 9×12 baking pan.

    5. Bake at 350 degrees for 35 minutes (or until a knife or toothpick inserted in center comes out clean).

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