Ghirardelli Just Released My New Favorite Brownie Mix

It’s no secret that I’m a fan of Ghirardelli’s brownie mixes. They’re affordable, widely available (you can even get them at Costco), and—most importantly—they’re delicious. They hit all the right texture and flavor notes, and all you have to do is add water, oil, and an egg and bake.

When Ghirardelli announced it was releasing a new brownie mix, I was immediately intrigued. The brand is good at sticking to classic chocolatey flavors, so I wondered what could possibly be next. When I found out it was a gluten-free brownie mix, I cheered.

I’m not on a gluten-free diet, but I have friends and family who are and find the gluten-free baking options at the grocery store lacking. If anyone could make a good gluten-free brownie mix, it would surely be Ghirardelli.

Turns out my hypothesis was right. Not only is it a great brownie mix, it might be my new favorite.

Why I Love Ghirardelli Double Chocolate Gluten-Free Premium Brownie Mix

I have high standards for brownies. They must be super chocolatey, fudgy but not too dense, and have a lightly crisp top and edges. I find many brownie mixes adequate but not knock-your-socks-off good. Ghirardelli’s Double Chocolate, Triple Chocolate, and Dark Chocolate mixes satisfy my chocolate cravings. I always have a mix in my cupboard for dessert emergencies, whether served as-is, made into mint brownies, into bars, or transformed into delicious cookies.

The new gluten-free edition, available at Kroger, Walmart, and other major retailers, is just as good as the original Double Chocolate mix, and maybe even better. The standard wheat flour is swapped for rice flour. I have a hypothesis that it gives the brownies an even better texture—a gooier middle and a crisper top and edges. The contrast of textures is just delightful.

One mix makes an 8x8 or 9x9-inch pan of brownies, which is the perfect amount for treating yourself and sharing (if you can stand it). You can go from mixing up the batter to eating a warm brownie in about an hour. And don’t get me started on how good your house is going to smell.

I fed these brownies to a few friends, both gluten-free and not, and everyone declared them exceptional. They stayed moist with a crisp top for days, making them irresistible when I walked by them in the kitchen. The mix is a dollar or two more expensive than the standard one, but if you are gluten-free or have gluten-free friends you’re sharing with, they’re more than worth the price.

Easy Upgrades

These brownies don’t need anything to make them delicious, but sometimes I can’t help myself. My love of chocolate means I often add an extra sprinkle of semi-sweet or dark chocolate chips on top before baking for even more decadence. I’ll sometimes add a sprinkle of flaky salt because I’m extra and I cannot resist a sweet and salty combo.

For even richer flavor, replace the water called for in the instructions with room-temperature coffee. It gives the brownies a slight mocha flavor without overpowering the chocolate.