Soft, fluffy, dark and smooth with no chunks. This lightweight gluten free brownie is dark with slight chewiness. Less bouncy and chewy than the gluten free fudge brownie mix by XO Baking Co. This has a lighter feel that is airy to chew, and a sugary aftertaste that is not ideal for me, but I take slight comfort in the fact that it’s organic turbinado sugar so I don’t have to worry as much about getting a sugar headache from it.
I used one egg, just under half a cup of water and 3/4 cup of butter instead of oil since my body doesn’t take oils very well. It mixed smoothly and took 25-30 minutes of baking instead of the instructions for 35mins. I tend to set my timer ten minutes earlier than designated time so that I can decide on the perfect moment to pull them out of the oven based on how the edges are browning. Cooled for ten minutes on the stove and then twenty minutes in the fridge.
Overall, I find this crumbly gluten free brownie mix a little too sugary for my liking. I don’t love having a strong sugar tongue aftertaste and would probably prefer a mix that’s less sugary. While 18g of sugar doesn’t sound terribly high, the taste is what I trust and I’d probably look for a gluten free brownie mix using less sugar or more natural sugar substitutes like maple syrup. I’ve read that Pamela’s Products Chocolate Brownie Mix tastes less sugary with 10g of molasses and honey sugars, so I shall try that one and the Arrowhead Mills Gluten Free Fudge Brownie Mix with 16g of Organic evaporated cane syrup and see how they go!
Fabulously eccentric actress, TV host, curvaceous model and founder of Hong Kong ’s first luxury corset brand, Pearls & Arsenic. I love sharing my passion for all things elegant, beautiful & inspiring. My Dearest Beloved and I live with a fluffy Angora rabbit named Lord Pemberly III, who is a ridiculous snob, and his dwarf-lop bunny brother, The Earl of Tillington. Find me on IG @RavenTao or FB : Raven Tao ❤
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