Recipes, Special Diets on June 29, 2010 by

New ideas for the Gluten Free Brownie Mix

Oftentimes customers write us with suggestions on changing instructions or ingredients in our baking mixes. Sometimes it’s a low-fat version, sometimes it’s an added ingredient, and sometimes it’s just a new product altogether.  One of our most popular mixes is the Gluten Free Brownie Mix, so we hear numerous creative new ways of making this mix that we wanted to share. Here’s what our customers are saying:

Debbie DeBrito from Colorado Springs, CO recommends using just ¼ cup of butter along with 8 oz. of applesauce to cut down on the amount of fat. This substitution may need a little bit more time in the oven so it can cook through.

Cathy Wolf from Bay Village, OH uses only 1 stick of butter (1/2 cup) and adds 1/4 cup chocolate chips for a lower calorie count.

June Ammerman from Arvada, CO prefers to make the mix without an electric mixer, so the eggs must be beaten before adding them to the rest of the mix. She cuts down on the butter by 2 Tb (using 1 ¼ sticks) and instead of using warm water, she just pours the melted butter in tap water which naturally warms it up. She also adds chocolate chips and finely shredded coconut for a fun twist. June cuts the brownies while warm so they don’t crack like they do when cooled.

We welcome these and any other product suggestions you have. We encourage you to experiment with our products and share your findings with us. Of course, the basic directions are absolutely delicious as is, but trying something new is always fun!

Here are two more customer-submitted recipes using this mix. It’s amazing how one mix can be so versatile!

Gluten Free Brownie Cake

Triple Chocolate Brownie Cookies


Susan Clayton says:

I made the gluten free brownie mix with zero amounts of butter, I replaced it with a 3/4 cup of white processed cooked beans. Turned out great.

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