Brownies are one of those things that are often easier and cheaper to make with a mix.  I've been struggling though, because the trace dairy in those mixes is making me sick.  And frankly, I find the mixes a little plain in taste and texture.  They are certainly edible, but they aren't "decadent".  So off to my kitchen I went, baking up batches of brownies for my family to eat.  I think this was their favourite week ever.  4 batches of brownies in 4 days meant for some happy happy people.  All the batches were edible, but they needed little tweaks along the way.  Batch #1 had the most amazing crunchy outside texture, but they were overly sweet and not quite chocolatey enough.  Batch #2 was very cake like in consistency, but the taste was definitely fudgier than the first.  Batch #3 was very fudgy, slighly less cakey, more chewy, but still not enough crunch.  However, frosted, these were OUTSTANDING.  I'll include instructions for this variation too, so you can tell me which ones you prefer.  Batch #4 was the happy mix of everything.  a nice crunchy chewy edge, a fudgy centre, but still with a somewhat cakey texture. One thing I don't like about some gluten free brownie recipes I've tried- its like the middles never cook at all.  These ones cook, but still have the moistness of a fudgy rich brownie.  

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I've used Enjoy Life Chocolate Chunks in making these.  These chocolate chunks are allergen free.  I have yet to find another gluten free chocolate chip that doesn't contain any dairy.  You can make these using semi-sweet chocolate chips if dairy isn't an issue for you.  Chipits brand in Canada are gluten free.  In the US, look for the gluten free marking on the back of Toll House chips.  

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You may also add nuts, or extra chocolate chunks into these brownies to add variety.  You can also toy with spices like cinnamon and cayenne pepper for a diablo type brownie.  Please, let me know what you've come up with!  

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