The ingredients we’ve listed for you to add are the exact same ingredients/brands that we use at Starry Lane, and that we’ve vetted to be safe for anyone with one or more top 10 food allergies. Of course we know that not everyone needs to be top 10 allergen free, and you might have your own brands you’d prefer to use instead. We highly encourage experimenting!
That being said, our recipes are designed to work with those specific ingredients. If you choose to substitute (for example stevia instead of the listed sugar), or add different ingredients, it will change the finished product. The results might be amazing, but they might also be awful. Please remember, it takes us years to develop each recipe we use, so don’t get discouraged if your experiments don’t turn out the way you wanted them to.
Tips and Tricks
- For best results please follow the instructions exactly. Before starting the recipe please view the how-to video we’ve posted that walks you through each part of the recipe step-be-step. The video can be found at www.starrylanebakery.com/instruction-videos
- For best results we do recommend using a stand mixer with a paddle attachment for all of our recipes. A hand mixer can also be used (as you will see in our videos), but results will vary slightly.
- Our methods and ingredients may be radically different than what you’re used to. We understand some of our instructions may seem to go against everything you’ve learned about baking. But there’s a reason Starry Lane baked goods are so much better than what you’re used to eating. As our ingredients are so different, the methods need to be as well. Trying to use traditional baking methods and handling with our ingredients will not yield good results. Please follow the instructions.
- It’s not too much liquid! We know it seems like too much. We know the dough/batter looks weird. It’s the right amount of liquid. Our mixes are very starch heavy (we don’t use any nut, soy, or wheat flours which have a higher protein content), and those starches need to be hydrated. Hydrate your starch!
¾ C + 2 ½ Tbsp Granulated Sugar (C&H brand)
¾ C + 2 ½ Tbsp Light Brown Sugar (C&H brand)
¼ tsp Vanilla Extract
¾ C + 2 Tbsp Margarine (Soy Free Earth Balance)
½ C Hot Coffee
1 C Chocolate Chips (Enjoy Life Mini Chips)
Prepare Your Ingredients
- Preheat your oven to 325 F for a traditional oven or 300 F for a convection oven
- In the small bowl combine the provided ground flaxseed and the hot coffee. The coffee should be as hot as possible. Use the whisk or fork to mix them together. Set aside.
- Place your margarine in the small sauce pot and heat over medium heat until the margarine just starts to bubble. Keep a close eye on this pot to ensure the margarine doesn’t burn. As soon as all of the margarine has melted and you see small bubbles, remove the pot from the stove and pour in your chocolate chips. Use a whisk or spatula to stir the margarine/chocolate mixture until all of the chocolate is melted and the mixture looks smooth.
Mix Your Brownies
- In your mixing bowl place the flaxseed/coffee, the margarine/chocolate, and both the granulated and light brown sugar. Use the paddle attachment on low until all of the ingredients are combined. About 1-2 minutes.
- Add the provided flour mix to your bowl and continue to mix on low until you don’t see any more stray flour in the batter.
- Pour the batter into a greased 9x13 baking pan. Alternatively you can line your baking pan with a piece of parchment paper. We like the parchment paper method best because you can just lift your baked brownies right out of the pan, but the edges aren’t quite as pretty.
Bake Your Brownies
- Place your pan of delicious brownie batter in the middle of your preheated oven. Bake 45 minutes in a traditional oven or 35 minutes in a convection oven.
- Let brownies cool completely before cutting. We recommend at least 3-4 hours, but you can definitely leave them overnight and cut them in the morning. If you cut your brownies too soon they’ll still be delicious, but they may fall apart a bit. Your brownies should be dense and soft in the middle, they are “fudge” brownies after all, so don’t worry that they aren’t fully baked if they’re still moist inside.