Another Brownie Alternative

I am on a never-ending quest to try all of the allergen-free and gluten-free brownies on the market. You might wonder, as my family does, why I don’t just stick with my favorite Pamela's Products Brownie Mix,and I don’t have a good answer. It may be because so many of the brownie mixes I have tried have been a challenge to get just right when made without eggs, butter, or milk, and I just can't resist a challenge!

This week’s brownie experiment was Bob's Red Mill Gluten-Free Brownie Mix. I actually found this at a Christmas Tree Shops store. (Who knew that Christmas Tree Shops carried Bob’s Red Mill products?)

I used Earth Balance shortening (1 ½ sticks) instead of butter, and Ener-G egg replacer (4 ½ tsp Ener-G mixed with 6 tablespoons water) to replace the three eggs. I added Enjoy Life chocolate chips.

I find that with most adapted gluten-free mixes I need to bake a little longer, and that was true here as well. I left them in the oven for 25 minutes, and voila!

These brownies were quite good! This mix makes a large batch – it fills a 13X9 pan versus the usual 9X9 brownie pan. Not quite as fudgy as my favorite Pamela’s brownies, these are a great alternative when you want a more cake-like brownie, and they adapt quite well to allergen-free substitutes.

I should also note that the flours in this mix are potato starch, sorghum, tapioca, and corn, while the Pamela’s Products brownie mix is made with rice flours.