The gluten-free mix is based on rice flour. The dark chocolate chunks are indeed chunky – enough to satisfy this chocolate lover! The mix itself starts out wheat-free, dairy-free, and egg-free. It does contain soy lecithin, but no soy protein.
To make this allergen-free I replaced the 2 large eggs with ½ cup of unsweetened applesauce. I find that applesauce usually works better as a substitute for eggs in most brownie or cookie mixes. I left them in the oven a bit longer than the package suggests – eighteen minutes was just about right.
These disappeared really fast. I will need to make them again very soon!
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