I am always happy to find a new gluten-free brownie recipe, or mix. I picked up this mix on a whim at my local health food store. I love baking from scratch, but mixes are so much easier and less time-consuming. I had made their biscuit mix previously, which was pretty good (still not typical, fluffy biscuits but close) so I thought I would give this a whirl.
The only problem was this mix makes a double batch, so I needed to cut it in half. Since I am back on track with my diet, I don’t want 24 brownies hanging around. It was pretty easy to do this, I just had to figure out half the amount of dry mix, and weigh it. I cut the eggs back to two and used applesauce instead of dairy free spread (the mix calls for butter). I did freeze the entire batch, minus the one I tried, in an attempt to control myself!
I used my stand mixer as directed, and baked them for 30 minutes in an 8×8 square pan. After they cooled for a bit, I cut them into 12 squares and tried one. They are moist, fluffy and really chocolatey. The only problem I have with this mix is that it is really high in sugar, almost like they are trying to make up for their being gluten-free. Gluten-free mixes tend to do stuff like this, but I am willing to forgive them as they are pretty good for gluten-free brownies.
If you are looking for a good gluten-free brownie mix, go ahead and give this a try. I will probably go back to baking from scratch, so I can control the amount of sugar and fat. But they are certainly good if you want something quick.