As I mentioned in my September pipeline post, I splurged on a box of Betty Crocker Gluten Free Chocolate Brownie Mix after loving their Gluten Free Chocolate Chip Cookie Mix. My local Hy-vee store stocks them next to the traditional baking mixes, so it's right there in my face - those amazing, mouthwatering photos of delicious baked goods.
It was super easy to bake these brownies. Like most mixes, you just add a couple of kitchen staples, mix, and pour in a brownie pan. I lined my pan with parchment paper to make cooling and cleanup easier.
After baking for the recommended time, the brownies looked done. However, a knife test showed they were actually still underdone. I ended up giving them an extra five minutes. After letting the pan rest on a wire rack for 15 minutes, I lifted out the parchment paper and let the brownies cool completely on a cutting board. Cutting was a breeze, but at this point I noticed the brownies were fairly thin compared to when I bake Ghirardelli brownies in the same size pan.
I liked how the end pieces weren't that much more cooked than the center. Every brownie tasted yummy. The flavor was rich without being too sweet. I ate four in five minutes! One day later, my family had devoured them all. So there you go... a winner.
I don't know that it's worth paying more for this mix than I do for Ghirardelli since I don't need a gluten free option, but if you are someone who needs to be, or chooses to be, gluten free, it's well worth checking out these brownies by Betty Crocker.
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