Description
The Gold Standard of Gluten Free Baking
For those living with Celiac disease or gluten sensitivity, finding a dessert that doesn’t taste alternative can be a challenge. Enter the Betty Crocker Gluten Free Chocolate Brownie Mix. Betty Crocker has long been a household name in the baking world, and they have brought that same expertise to the gluten free market. This isn’t just a good for being gluten free brownie; it is a delicious brownie, period.
The secret lies in the texture. Many gluten free mixes suffer from being too gritty or crumbly. Betty Crocker utilizes a finely milled rice flour and potato starch base that creates a smooth, cohesive crumb. When baked, these brownies develop that coveted shiny, thin, crackly crust on top while remaining dense and fudgy inside.
Rich Flavour with Real Chocolate Chips
One of the standout features of this mix is the inclusion of semi-sweet chocolate chips directly in the box. As the brownies bake, these chips melt into the batter, creating pockets of intense chocolate flavour. The cocoa processed with alkali (Dutch-processed) gives the brownies a dark, sophisticated color and a mellow, deep chocolate taste that isn’t overly sugary. It’s a flavour profile that appeals to children and adults alike.
Quick, Easy, and Fail-Proof
In a busy world, convenience is key. This mix requires only a few basic pantry staples: vegetable oil, water, and eggs. From the moment you preheat your oven to the moment you’re spreading the thick, glossy batter into your 8×8 pan, the process takes less than five minutes. Because the ingredients are expertly balanced, the results are consistent every time—no more worrying about gluten free “baking fails.”
Customize Your Brownie Bake
While these brownies are incredible on their own, the Betty Crocker Gluten Free mix serves as an excellent canvas for your culinary creativity. Here are a few ways to elevate your batch:
- The Salted Kick: Sprinkle a pinch of Maldon sea salt over the top immediately after taking them out of the oven to balance the sweetness.
- The Nutty Crunch: Fold in half a cup of chopped walnuts or pecans for added texture.
- The PB Swirl: Melt two tablespoons of peanut butter and swirl it into the batter with a knife before baking.
- The “Slutty” Brownie: Layer the brownie batter over a base of gluten free chocolate chip cookie dough for a decadent multi-layer treat.
A Safe Choice for the Celiac Disease Community
Safety is the priority at Gluten Free Journey. This product is produced in a dedicated gluten free facility or under strict protocols to ensure it meets gluten free certification standards. It allows families with mixed dietary needs to enjoy one dessert together without the fear of cross-contamination or special tasting treats. When you bring these to a potluck, you’ll find that most guests won’t even realize they are gluten free!
How to Make Betty Crocker Gluten Free Chocolate Brownie Mix
How to Make Betty Crocker Gluten Free Chocolate Brownie Mix
Ingredients
- 1 box Betty Crocker Gluten Free Chocolate Brownie Mix
- ¼ cup vegetable oil
- 2 tablespoons water
- 2 eggs
Equipment
- 1 8 x 8-inch pan bake for 33-37 minutes
- 1 9 x 9-inch pan bake for 31-35 minutes
- 1 11 x 7-inch pan bake for 28-32 minutes
Instructions
- Heat oven to 350°F for aluminum or glass pan or 325°F for nonstick pan. Grease bottom of pan.
- Stir Brownie Mix, oil, water and eggs in medium bowl until well blended. Spread in pan.1/4 cup vegetable oil, 2 tablespoons water, 2 eggs, 1 box Betty Crocker Gluten Free Chocolate Brownie Mix
- Bake as directed below or until toothpick inserted 2 inches from side of pan comes out almost clean; cool.
- To cut warm brownies easily, cut with plastic knife using short sawing motions. Store tightly covered.
Recipe Notes
Did you enjoy this gluten free recipe?
Let us know how it was in the comments below!Frequently Asked Questions About This Product
1. Is the Betty Crocker Gluten Free Brownie Mix dairy-free?
While the primary ingredients (flours and cocoa) are gluten free, the mix contains soy lecithin and is often processed on equipment that handles milk. Additionally, the standard preparation requires eggs. Always check the current packaging for “May Contain” statements if you have a severe dairy allergy.
2. Can I make these brownies vegan?
Yes! You can substitute the two eggs with a “flax egg” (1 tbsp ground flaxseed meal + 3 tbsp water per egg) or a commercial egg replacer. Note that the texture may be slightly denser and less “lofted” than the original recipe.
3. What pan size is best for this mix?
For the thickest, fudgiest brownies, use an 8″ x 8″ square pan. If you prefer thinner, crispier edges, you can use a 9″ x 9″ pan, but be sure to reduce the baking time by 3–5 minutes to prevent drying out.
4. How do I know when the brownies are done?
The “toothpick test” is slightly different for fudgy brownies. You want the toothpick inserted two inches from the side to come out almost clean, but a toothpick in the center should still have a few moist crumbs attached. If it comes out completely clean from the center, they may be overbaked!
5. How should I store leftover brownies?
Store them in an airtight container at room temperature for up to 3 days. For longer storage, these brownies freeze beautifully. Wrap individual squares in plastic wrap and place them in a freezer bag for up to 3 months.
6. Is this mix Celiac Disease safe?
Yes, Betty Crocker’s gluten free line is specifically formulated for those with gluten-related disorders and carries a gluten free certification on the box, ensuring it meets the threshold of less than 20ppm of gluten.
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