Product: Bob’s Red Mill Gluten-Free Brownie Mix – $5.99+
Moist. Soft. Delicious.
These aren’t words that normally people would think of when someone says the “dreaded” words gluten-free. And trust me…people can be that finicky when it comes to whether or not they try a dish or not. Believe me…I see it happen every time I bring in food to my office. There are very few people willing to give something a try. It’s sad…because one always hopes that people will at least try something you bring in.
That being said, I have a lot of baking mixes in my pantry and I finally used up the last of my Swiss Colony Chocolano cookies that I ordered before Christmas. (For the record, those are amazing and you totally get more than the 16 cookies they list on the container. Would order those again in a heartbeat!). So…a new dessert was needed for this week.
After a quick consult of my gluten-free pantry list, I noticed that Bob’s Red Mill Gluten-Free Brownie Mix was the next sweet treat up for baking. Now, I’ve had so much luck with Bob’s Red Mill Gluten-Free items that I didn’t even hesitate when it came to making these up. Honestly. Nothing I’ve cooked up from a gluten-free mix from Bob’s Red Mill has done me wrong. Nothing.
And mixing this up was super easy. With my new Kitchenaid handheld mixer, I blended together the mix, warm water, melted margarine, and an egg. It was that simple. And what emerged was a creamy, thick batter just begging to be poured and spread over a greased 9×13 pan. But…there’s more. I could have stopped there, but I have a pantry of goodies as well and I figured why not add some dark and mint morsels to the mix? Minty brownies?! Yes, please! So, I folded in about 1/4 cup of the morsels and then poured the brownies into the pan.
Into my oven these went for about 23 minutes. And when the timer went off, I was fully prepared (as usual) to test it with a toothpick and have to put it back into the oven for another few minutes, check again, and repeat until the toothpick was clean. Except, Bob’s Red Mill’s Gluten-Free Brownies were actually done…right on time. My toothpick I inserted right into the center came out clean on the first try.
When I pulled these from the oven, I found that the surface was shiny and they smelled awesome. I let them cool for about 45 minutes and then just had to try one. So, my roomie and I decided to cut a piece and split it.
Verdict: We both stood there with this super-moist, light, soft brownie, chewing slowly, savoring…
This is the best brownie mix I’ve used so far since going gluten-free. Sure, I’ve liked the Hodgson Mill and even the Betty Crocker…but they weren’t as moist and soft and light as how Bob’s Red Mill’s Gluten-Free mix baked up. Honestly. I took a bite, feeling the moist crumbs tumble across my tongue and went, “Oh. My. God.” Then…devour mode was switched on. And that was a bite that didn’t even have the added dark and mint morsels!!
My roomie, who can eat any brownie she wants, also declared these as amazing. She loved the taste and texture as much as I did. And that rich, creamy, chocolate flavor was so amazing. It’s rich, without being too much. And the softness of each brownie just makes you crave more. As much as I raved about the previous brownies I made up with gluten-free mixes…they don’t even begin to compare to the way these turned out.
And, for the ultimate test, I took one of these brownies into my teammate at work. She has a very discerning palate, and she took one bite and said that the consistency was perfect. The flavor was awesome. And she enjoyed it as much as the roomie and I did. That, my dear friends, is a huge SCORE!!
Bob’s Red Mill once again for the win.
So what makes these brownies so spectacular, rich, deep and intense? Well, they have a moist, cake-like texture…which I love. I prefer cake brownies to fudge brownies any day. And Bob’s Red Mill uses Ghirardelli cocoa to coax out that rich flavor. Delicious. No wonder they are a decadent treat!
As for nutrition facts…these make 16 brownies…but I found those would be rather large for my liking. I love dessert, but small bites are usually enough. So I managed 24 brownies from my pan. This, naturally, changes the nutrition facts. If you make 24 brownies out of the mix though, your fudgey, moist brownie treat will only set you back 145 calories and 7 grams of fat. Less than that if you don’t add the baking chips to the mix. That’s about perfect for a dessert and you still get a really decent sized square of brownie without it being too much. Let’s face it…dessert comes after a meal…you really just need a couple of bites.
I’m already looking forward to sinking my teeth into another brownie tonight after dinner. These are the gluten-free brownies that dreams are made of. Even if you aren’t gluten-free…you’ll love these. You’d never know the difference. Trust me.