King Arthur Flour Gluten-Free Brownie Mix Review
King Arthur Flour Gluten-Free Brownie Mix makes an excellent gluten free brownie. Even the gluteners will want seconds!
King Arthur Flour states, “Our gluten-free brownies stay moist longer than other brands. Enjoy until the last bite. Store airtight and enjoy within 3 days, or freeze.” My experience, so far, with gluten-free baked goods is not great after a couple of days. They become dry and crumble. I decided to take the King Arthur challenge to see if their brownies would stay moist after storing for 3 days and what happens when I do freeze them.
Moist Test: I placed one brownie in a baggie for 3 days. On the third day, the brownie was just as good as out of the oven. I was pleasantly surprised that a gluten-free product stayed moist and delicious that many days after baking.
Freezer Test: I placed one brownie in the freezer for 4 days. I took the brownie out and thawed it on the counter for a couple hours. The brownie still had a crunchy top and a moist brownie middle.
Living in a high altitude place, I always try and make the bake good as is. So far, I haven’t run into that many issues. I can’t be for sure when I was making these if it was the high altitude or the glass pan I was using.
I ended up making three, yes, I said three boxes of brownies.
First Attempt: I made the brownies per the box instructions (using melted butter) and baked in a glass pan at 325° for a total of 45 minutes. They came out terrible! They tasted great, but the presentation, not so much. The brownies were about 1/2″ or less in the middle and the edges were to the top of the pan. I thought maybe it was an altitude thing. So, I did a little research.
Second Attempt: I made the brownies as instructed on the King Arthur Flour website for high-altitude baking by adding an egg and increasing the oven temperature (still using melted butter). Well, the results were a bit better, but not what I wanted. The middle of the brownies were sunken in not as bad as the first attempt, but still about 1/2″ with the edges to the top.
So, I did a bit more research and found a review on Amazon about changing from a glass pan to a metal pan.
Third Attempt: I made the brownies per the high-altitude recipe (adding an egg, switched to vegetable oil and increase oven temperature) and baked in a foil square pan at 350° for 38 minutes. I probably could have pulled them out at 36 minutes. But they turned out wonderful!! Filled the pan, were gooey and moist. Simply delicious!
I should probably make again using the box instructions as is in a foil pan and test to see if it was the glass pan and not the high-altitude. But to be honest with you, I’m a bit brownied out. Is that even possible?
Overall, this a great brownie product and delivers on taste, stays moist longer and quick to make too!
King Arthur Flour Gluten-Free Brownie Mix Recipe
- 1 box of King Arthur Brownie Mix
- ½ cup Melted Butter or Vegetable Oil
- 2 Eggs
- 2 tbs Water
- Preheat oven to 350° or 325° if using a glass pan.
- Whisk together melted butter or vegetable oil, eggs and water together.
- Using a wooden spoon, mix in brownie mix.
- Spoon mix into pan.
- Bake times with vary based on the pan you are using.
Dark Metal Pan: 30 to 35 minutes;
Light Metal Pan: 35 to 40 minutes;
Glass Pan: 40 to 45 minutes
Add 1 Egg to recipe