Conventional brownies made from a packaged mix aren’t worth the calories. Before I totally gave up, I’d doctor the batter with a little espresso syrup and/or chocolate chips to try to disguise that “je ne sais quoi” texture and taste. My experience with GF brownies made from a mix has been fairly positive, something I attribute to finer ingredients, small batched production, and usually no chemicals or preservatives. I hoped that Trader Joe’s GF Brownie Mix would be as good as Stonewall Kitchen’s, or even Pamela’s (B+), but sadly, you’ll need whatever you decide to add to remediate brownies made from TJ’s mix.
Pluses: it’s free of wheat, peanuts, tree nuts, dairy, soy, and corn. On the negative side, the brownies are dark, almost black in color, too oily (easily fixed) and to the experienced, the flavor smacks of (whatever it is) that says: “BOX!”
If I were to make them again, I’d use 1/3 cup vegetable oil and 1/3 cup water or strong coffee. I’d also add 1/2 cup toasted chopped walnuts and a handful of chocolate chips, maybe even milk chocolate to create some variation in color. Another direction would be to add 1 teaspoon of orange zest and ice them with orange buttercream, chill, and then add a layer of chocolate ganache. Yep, that’s what I’d do next time. Except, next time, I’m going to make brownies from scratch!