The World's Best Brownie Mix Just Went Gluten-Free: How Does It Compare?

For science (and as an excuse to eat copious amounts of brownies), I baked Ghirardelli’s Double Chocolate Premium Brownie Mix alongside the gluten-free version, then had four people blind taste test them, rating them on their texture, flavor, aroma and aftertaste.

Here’s how they compare.

While the gluten-free variety calls for a little more water and oil than the standard mix, that’s the only difference. The instructions are otherwise identical—combine egg, oil and water, then stir in the mix, baking in an 8”x8” or 9”x9” metal pan for 39 to 43 minutes at 325 degrees F. Simple.

I erred on the side of underbaking—pulling them out of the oven at 39 minutes, once I checked for doneness—and let them cool before cutting them into squares.

The gluten-free batter was a darker brown, almost black, but otherwise, they were both thick and glossy.

Both brownies were dense and fudgy, though the original was much chewier, and the gluten-free version had a very subtle grittiness to it that you only noticed at the very end. The chewiness was to be expected; after all, gluten provides elasticity, providing that texture. The grittiness was also expected—it’s all too often the telltale sign you’re eating something that’s gluten-free; the substitute flour often has a “sandiness” to it. However, this grittiness was far less pronounced than in other gluten-free brownies I’ve tasted. It was honestly barely noticeable, particularly if you wash it down with a cup of coffee or glass of milk.

Flavor-wise is where taste testers really got divided. Across the board, we all enjoyed both brownies, but right away, dark chocolate fans gravitated toward the gluten-free mix, whereas milk chocolate fans ultimately preferred the regular double chocolate mix. Interestingly, the ingredients are all the same—listed in the same order—aside from the fact that the original uses enriched bleached flour and the gluten-free mix calls for brown rice flour. But something about the brown rice flour just brought out the semisweet chocolate, cocoa and bittersweet chocolate chips a bit more—even a tester who tried both with his eyes closed noted a more intense, bittersweet chocolate note in the gluten-free version. Why?

It adds an earthy, slightly nutty flavor, enhancing the cocoa notes. Still, on the milk-to-dark chocolate scale, it was more of a semisweet flavor overall, not a bitter cacao flavor by any means. The end result was richer; more decadent and luxe-tasting per bite.

I’ve got to hand it to Ghirardelli—they’ve got their mixes on lock. Despite my bias toward the original, the gluten-free brownies disappeared fastest. The richer chocolate flavor made up for the slightly gritty texture. It’s the rare gluten-free treat you can serve that won’t require a “but you can hardly tell it’s gluten-free!” disclaimer.