At some grocery stores we visited, the gluten-free options even outnumbered the traditional varieties.
Two panelists said they preferred these gluten-free mixes to standard varieties because they tasted "more natural," were "less sweet" and had more chocolate flavor.
The "dense chocolate flavor" was pleasing to most of the panelists, though a couple did think it tasted "fake."
Once again, panelists responded well to the brownie's "attractive crackled top" and "chewy, fudgy texture."
Panelists were divided on Wholesome Chow's certified organic mix ($5.69 for 17.8 ounces at Rainbow Grocery), which came in fourth.
Some of the panelists felt the brownies showed promise with "rich chocolate flavor," but others thought they were "artificially sweet" and had a "gritty" texture.
Panelists were Linda Anusasananan, food writer, San Mateo; John Carroll, cookbook author, San Francisco; Emily Luchetti, chief pastry officer, Waterbar and Farallon, San Francisco; Rosemary Mark, recipe developer, Walnut Creek; Roland Passot, chef-owner of La Folie in San Francisco and three Left Banks, San Francisco.
