Chewy Gooey Brownies

NOTE:

It's best to use a kitchen scale whenever possible. If you don't yet own a scale, these recipes are based upon 'lightly packed' measuring cups, so whether you use the 'dip and sweep' method of measuring or the 'spooning into the cup' method, always gently press down on the mix in the measuring cup and add more to fill the cup, as necessary. 1 C of Bakery Mix weighs approx. 125g.

SOME MORE TIPS:

1. Melted butter should be warm not hot when adding to a recipe.

2. Most recipes work with either salted or unsalted butter.

3. Metal pans brown and crisp more than glass pans.

4. Glass pans take longer to come to temperature.

5. Ovens and pans vary, so bake times may need to be adjusted.

SWEETENERS VARY tremendously and will affect the outcome of all baked goods.

We suggest using our new sweetener blend, S'WEEET! Baking Blend, real sugar, or a substitute such as Lakanto's Baking Blend, or Mrs. Jones blend (which contains sugar). Allulose (S'WEEET! Sweetener Blend) and kabocha-based sweeteners will make baked goods very soft, which is fine for most cakes but will also make cookies, bars and crusts super soft and not crispy or chewy. Erythritol (a sugar alcohol) can make baked goods firm and more crumbly. When substituting in a recipe it's usually best to do so by weight and not volume.

INGREDIENTS

1 C minus 2 T MULTI-USE BAKERY MIX (110g)

1 3/4 C S'WEEET! Baking Blend (245g) *see below for substitutions

1/2 C Cocoa Powder (50g)

1 1/2 (3/4 C) Sticks Melted Butter (168g)

3 Lg Eggs - (150g)

2 t Vanilla Extract

A good pinch of Sea Salt (optional)

Makes 9 - 12 Brownies

DIRECTIONS:

These Brownies are the Real Deal!

1. Pre-heat your oven to 350°F and line or butter an 8" or 9" square pan.

2. In a small bowl, stir together the MULTI-USE BAKERY MIX and S'WEEET!

3. In a medium-size bowl, whisk together the melted butter and cocoa powder.

4. Whisk in the eggs, vanilla extract and salt.

5. Add the MULTI-USE BAKERY MIX and S'WEEET! and whisk until a smooth batter forms.

6. Spread batter into the prepared pan.

7. Bake on the center rack for approximately 26-30 minutes. Brownies should be dry and firm on the outside but slightly soft to the touch in the center. The baking time may vary depending on the pan and oven. Under bake for a very gooey center.

8. Let cool completely before slicing.

SWEETENERS VARY tremendously.

We don't recommend substituting other sweeteners in this recipe and suggest using our new sweetener blend, S'WEEET! or real sugar. Using a substitute such as Swerve (IMO+ Erythritol) Lakanto's Baking Blend, or Mrs. Jones blend (which contains sugar) has not been tested. If you prefer to bake with a liquid sweetener, you will likely need to add a 1 T more Bakery Mix. Allulose and kabocha-based sweeteners will make baked goods very soft and not crispy. Erythritol can make them firm and more crumbly (so reducing the mix by 1 T may be desired.