Betty Crocker Gluten Free Brownie Mix, 16-Ounce Boxes (Pack of 6)

Comment: These are some awesome tasting brownies when made when following the directions on the package. I'm pretty sure no one can tell that they are Gluten Free, even my picky sister. I like to substitute geletin for the eggs, and that worked well. No real different in taste or texture. When I tried to substitute applesauce for the butter like I do with other mixes it didn't bake correctly. It got sticky and didn't want to come out of the pan. The only draw back to this mix is that you need to use the butter which makes it high in saturated fat.

Comment: I personally think these brownies are amazing and would challenge anyone to tell the difference between these and a "regular" mix. The only thing I noticed is that they may have dried out a tad faster than brownies with wheat in them, so next time I will make sure that I put them in an airtight container. Even if I wasn't trying to follow a wheat free diet, I would make these brownies any day!

Comment: These brownies are very good! They taste almost like the gluten version. Definitely will be buying these again. Anxious to see how the other Gluten Free products from Betty Crocker taste like.

Comment: The first time I made these brownies they were dry (I like cakey brownies). The next time I made them I used olive oil instead of butter and added an additional egg. Wow! They are now my family's favorite brownie. Thanks betty Crocker!

Comment: Kudo's to Betty Crocker for taking on gluten free! This is a fabulous formulation, much better than what I've tried to duplicate from scratch, and maybe the best gf brownie mix yet... I've converted the box recipe to make chewy chocolate cookies, which is even better than the brownies! My family prefers these cookies to any other regular cookies they can have. WOW.

Make up the recipe as directed on the box, but let the batter sit for 15-30 minutes to dissolve the sugar granules. Preheat oven to 350. Line cookie sheets with parchment paper.

Use a cookie scoop to drop dough onto lined cookie sheets, leaving plenty of room to spread out--about 2" between cookies. (A small scoop will make about 20 cookies, a medium scoop will make about 12 cookies)

Bake 1 sheet at a time in 350 oven for about 12-13 minutes for small size, 15 minutes for medium size The cookies will be flat and shiny, but set.

Remove from oven and cool for several minutes on cookie sheet so the cookie can harden and set up, and not fall apart when removed with a spatula. They will retain their shape if left to cool on a flat surface.

These make rich chocolate cookies that are crisp around the edges, but incredibly chewy and soft in the centers. I've tried chilling the dough to see if it will bake up more "fluffy", but they still flatten out quite a bit.

*The cookie can be used as the cookie in ice cream sandwiches as well, but I think they are better assembled and eaten immediately, unfrozen, rather than made up in advance and frozen to firm up the ice cream.