A few weeks ago, I raved about Cherrybrook Kitchen’s Chocolate Chip Cookie Mix. They were seriously awesome and, better yet, the mix doesn’t require eggs (for us veg*ns, this means egg replacer and the associated risk of lumps of egg replacer).

Last week, I broke out the box of Cherrybrook Kitchen Brownie Mix I had stashed in the pantry. With the memory of fluffy chocolate chip cookies still fresh in my mind, I had high expectations for this brownie mix. Alas, the brownies fell a wee bit short.

The cooking instructions for the brownies are pretty straightforward: add margarine, water and vegetable oil; cook at 350 degrees for 16 minutes for fudge-like brownies, 18 minutes for cake-like brownies (2 minutes less for dark pans). Quick and simple.

I wanted fudgey, gooey brownies, so I removed the pan from the oven after 14 minutes and let them cool a bit. Ten minutes later, I tried to cut myself a piece and…got a butter knife full of batter. So back in they went.

I didn’t want to overbake them, so I checked in every two minutes to see how done the insides were. I ended up baking them an extra 6 minutes or so, but despite my best efforts, I ended up with cakey brownies. Maybe I was having bad luck, or perhaps I was just tired and cranky after a day of holiday baking – I dunno. Not my best batch of brownies, though. They’re good, just not very brownie-like.

(Even the chocolate chip cookie pictures came out better!)

So…I’m not sure what to rate these. 3 out of 5 stars, maybe? 4/5?

Meh. Mom and dad, please to send me some more chocolate chip cookie mixes!? *nudge-nudge wink-wink*

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Tagged: food vegan veganism vegetarian vegetarianism chocolate cherrybrook kitchen review flickr photos brownies

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This entry was posted on Tuesday, December 30th, 2008 at 6:14 pm and is filed under Food & Recipes, Human, Reviews. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.