Brownie Dry Mix

The recipe behind this Brownie mix made its debut at the Unscripted Digital Arts festival in Twillingate NL (September 2022) as a Triple Chocolate Brownie.

At the event, we paired it with a Creamy Vanilla Blondie with a raspberry Coulis and a candied pecan. For tips to elevate this brownies keep reading! We’ll give you the tools to make it just like we did!

Just add:
1/3 cup butter
1/2 cup whipping cream
2 eggs

Directions

Cream butter into the dry batter. Add eggs and cream
Using an electric mixer fully incorporated all ingredients.
Pour batter into a parchment lined baking dish.
Bake in a 325 oven for 30-35 minutes or until the centre of the brownie is mostly set and has the slightest jiggle.

Ingredients: Almond flour, eryithritol, cocoa, egg, cream of tartar, baking soda, xanthan gum, salt

Recipe Tips!

Grate 2 oz of unsweetened chocolate into the batter for a more decadent brownie. This really amps them up!

Add 1/2 a bag of keto chocolate chips into the batter. Chop them into smaller pieces, it will seem like more

Create a crumb to dress these up

1/2 cup almond flour

1 Tbsp butter

1 heaping Tbsp cocoa

1 tsp powdered sweetener

pinch salt

Mix all ingredients together and bake for about 10 minutes at 325. Keep a careful watch!!

Want a frosting?

1 block cream cheese, room temp

1/4 cup butter. room temp

1/4 cup powdered sweetener

2 heaping Tbsp cocoa

pinch salt

blend together with a hand mixer until perfectly smooth and spread onto chilled brownies.

Know your oven! Reduce cooking times OR reduce your temp by 25 degrees if your oven runs hot. Increase your cook time OR increase your temp by 25 degrees if your oven isn’t as hot as it should be.

Bake ware Matters!!

Glass bake ware is heavier and slower to heat than metal, but once it’s hot…it retains that heat for much longer. So when using a glass pan to bake something like a cake or batch of brownies, you may find  the sides and bottom brown at a much faster rate than the interior cooks.

Metal bakeware- colour and coating of the pan will impact your cook. Dark coloured metal pans absorb more heat and will  cook faster (can result in over-browning on the exterior) than lighter pans. Same goes for pans with a dull or matte finish.

Never blindly follow and trust your instincts. If your dish need a little more time, or less time to cook properly…if you need to add a little more liquid or dry mix to the batter…do it!! Cook intuitively! Every kitchen is different! You need to think on your feet any time that you are in the kitchen.