Posted on | May 9, 2009 | No Comments
I actually found the two mixes quite comparable – decent, but not amazing. I liked that this 1.5 pound mix made a hefty 13×9 pan of gooey brownies. I actually tried this mix as is, as well as the cream cheese recipe version on the back of the package.
The Bob’s Red Mill brownie mix combined easily by hand and ended up slightly sticky and thick; typical of gluten free brownie mixes. The mix was a little difficult to spread evenly due to the stickiness and spread thin spread in the pan. However, I was happy to discover it fluffed up into a thick, cake like brownie when it came out of the oven.
Fresh out of the oven, I thought these brownies tasted pretty bad. They had a spongy texture and the flavors weren’t blended, just like the Pamela’s mix. I also noticed these brownies did not have a crinkle top like traditional brownies.
For best results, I found that letting the brownies rest in the pan for 12 hours- yes, that is 12- the texture settles into a gooey, super moist cake like texture with a rich chocolate flavor. These brownies aren’t overly sweet, but will satisfy any sweet tooth in a heartbeat.
I also tossed some of the brownies in the freezer, and when I thawed them, they tasted perfect.
Overall, this is a decent gluten free brownie mix, but for best results please don’t eat it them fresh from the oven.
Pros: super moist, nice flavor
Cons: For best results, you may need to wait to dig in
Rating: 4 stars
Ingredients: Evaporated Cane Juice, Ghirardelli cocoa, potato starch, sorghum flour, tapioca flour, corn flour, sea salt, baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), and xanthan gum.
Want to try this mix for yourself?
Please check your local grocery store or click the link below to visit amazon.com for purchasing information: