We all have those certain treats that take us straight back to childhood.
For me, it’s a pan full of brownies.
Brownies were my family’s go-to after-dinner dessert. Warm, fudgy, walnut-y brownies. And we’d accompany these delicious chocolate squares with a big glass of milk.
Honestly, my mouth still waters when I think about them.
But let’s not get it twisted…these were not homemade brownies or my grandma’s secret recipe. These were the Betty Crocker kind – straight from the box.
I honestly never looked at the ingredients when I was a kid. But I just did a quick Google search and this is what I found:
Sugar, Enriched Flour Bleached (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), Cocoa Processed with Alkali, Corn Syrup, Partially Hydrogenated Soybean and/or Cottonseed Oil , Corn Starch. Contains 2% or Less of: Carob Powder, Salt, Artificial Flavor.
Yep, none of that is close to being “Paleo” or even healthy. Yikes.
Needless to say, I haven’t had a pan of box brownies in quite a while. And while I could definitely suck it up and make some Paleo-friendly brownies at home, I’ve never really gone down that road either.
Diabetic Kitchen Gourmet Chocolate Brownie Mix
It’s been a good long while since I have devoured a rich fudgy brownie. That was – until I tried the Diabetic Kitchen Gourmet Chocolate brownie mix.
To be honest, I was a bit skeptical at first. If I’m being straight up with you, the name “Diabetic Kitchen” isn’t the most appealing. I had no familiarity with this brand at this point, and as much as I can love and appreciate real food that helps keep our blood sugar in check, I don’t know if it sounds the most appealing.
But I love brownies that much that I overlooked the name.
And thank goodness I did.
I’m not putting this lightly…these brownies were…
Read the full recipe on Ultimate Paleo Guide.