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It is no coincidence that Goodie Girl's slogan is "Just the Right Amount of Wrong." The first thing I noticed when I put a Midnight Brownie gluten-free cookie in my mouth was a rush of intense chocolaty flavor, which was followed by a rich buttery taste. These cookies really are "Midnight" in color, and may be the blackest cookie I've ever seen (similar in color to the cookie part of an Oreo). I'll attribute their color to the rich ingredients used in making them, and their baking process. The chocolate chips in the cookies actually look light in color when compared to the rest of the cookie...if you can believe that! I loved the rich taste of these cookies, and the fact that they did not taste overly sweet (for me this is an issue with too many cookies). The Midnight Brownie cookies did indeed have a distinct brownie flavor and "mouth feel," so using “Brownie” as part of the cookie's name makes perfect sense. I look forward to trying more types of Goodie Girl Cookies, as I noticed by browsing their Web site that they make several different varieties: www.GoodieGirl.com. Review written by Scott Adams.
This recipe comes to us from Sue DeVries. Dry Mix ¾ cup cocoa powder 2 ¼ cup sugar 1 1/3 cup Bette Hagman flour mix 1 teaspoon unflavored gelatin 1 teaspoon xanthan gum ½ teaspoon baking powder ¼ teaspoon salt ½ cup chopped nuts, if desired Label Bag as follows: Preheat oven to 325 Degrees Grease and flour 9x13 pan Add: ¾ cup melted butter or margarine 4 eggs 2 teaspoons vanilla Bake 25-27 minutes or until toothpick comes out slightly moist.