Are the best boxed brownies gluten-free? Maybe

Normally, I would not be writing about brownies since I’ve written about them a few times this year. Here’s why you’re seeing them again.

My first mistake was to stop by Tasting Table’s website to read Sara Klimek’s online piece titled “12 Absolute Best Boxed Brownie Mix Brands, Ranked.”

Klimek surprised me with her number one choice: King Arthur Baking Company Gluten-free Ultimate Fudge Brownie Mix ($6.99).

My second big surprise was the bottom of Klimek’s list: Betty Crocker Fudge Brownie Mix. The reason for that, Klimek wrote, “Not only does this brownie look like a sponge, but it honestly kind of tastes like one, too. I don't know exactly what happened, but it would appear that the top crisp sunk into the batter, which gave the brownies a very porous appearance. When I bit into the “brownie,” I was met with a bread-like texture that almost bounced around in my mouth.”

After seeing that, I hope that Crocker didn’t head to Klimek’s office and whack her with a cooking spoon.

Klimek’s words drove me to buy King Arthur’s gluten-free mix: “With ‘ultimate’ advertised on the box, you know it has to be good. And generally, King Arthur Baking Company's products are. Even the gluten-free selections are comparable to gluten-based products.”

King Arthur products are preferred for a number of reasons, but the one that tops my list is also why I believe their products are so good: the company is employee-owned.

And, then, Klimek’s results: “These brownies are dense and fudgy, and I think that being a gluten-free recipe helped in that department. They have the dense, stick-to-your-ribs consistency that truly makes them a brownie — a characteristic that seemingly almost every other mix on this list bypassed.”

I bought a box, brought it home, and noticed they had a recipe on their website for turning those brownies into Rocky Road Brownies.

Since Rocky Road ice cream has been my favorite for a very long time, I decided to try that too since I had pecans, mini marshmallows, and no-sugar (monk fruit sweetened) chocolate chips already in my pantry.

King Arthur suggests drizzling melted caramels over the top along with the marshmallows, pecans, and chips. That was one step too far.

I prepared the mix exactly as the box suggested, including adding chopped pecans and my sugar-free chips. Note: It makes a v-e-r-y stiff batter.

After baking the brownies, I sprinkled the top with mini marshmallows and immediately ran into an issue. The instructions said the now-warm marshmallows could be spread with a spatula. Not in my kitchen. Those little devils stuck to my spatula, so I left them alone and sprinkled chips and nuts on top.

How were they? Everything I hoped they would be, and exceeded my expectations, if just a touch too sweet. The brownie itself was better than any homemade brownie I’d ever made, and the chocolate’s flavor was truly excellent.

Thanks, Sara, for sharing your boxed brownie experience; you made my day.

• Don Mauer welcomes questions, comments and recipe makeover requests. Write to him at 1leanwizard@gmail.com.