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2 CONTENTS Who Doesn t Love a Good Brownie?...3 Boost Your Health and Burn Fat With Delicious Brownies?...4 Brownie Points: Quick Tips for Baking the Best Brownies...5 Butter versus Oil: The Right Combination for the Perfect Texture... 5 Choosing the Right Brownie Pan... 7 Should You Line Your Brownie Pan?... 7 To Cream, or Not to Cream?... 8 Build Muscles with a Wooden Spoon... 8 The Science of Baking: Time + Temperature... 9 Love Gooey Brownies? Add a Smidge of THIS... 9 Chill Out: The Ice Bath Trick Making Decadent, Bakery-Style Brownies at Home! Tools You Will Need Ingredients You Will Need The Recipes Coconut Mounds Brownies Cast-Iron Skillet Brownies Salted Caramel Brownies Pecan & Caramel Turtle Brownies See all of our products and recipes at 2

3 Who Doesn t Love a Good Brownie? For many of us, a rich and fudgy brownie is the ultimate dessert. With its shiny, crackled top, chewy edges and dense chocolaty center, a good brownie creates a myriad of culinary experiences all in one bite. The classic chocolate brownie is so loved that over two billion are consumed every year in America alone! Unfortunately, most are created with processed mixes that rely on decidedly unhealthy ingredients. Here s some of what you ll find in your favorite box: SUGAR = Promotes weight gain, diabetes, cancer, heart disease, Alzheimer s and speeds physical aging REFINED, BLEACHED FLOUR = Raises blood glucose to higher levels than table sugar, promoting obesity and accelerated aging. Also contains the chemical alloxan, which has been shown to destroy beta cells of the pancreas. GLUTEN = Inflammatory, known to promote or worsen more than 60 conditions, including ADHD, Alzheimer s, mood disorders, gastrointestinal illness. TRANS FAT / HYDROGENATED OIL = Promotes heart disease, diabetes, obesity, dementia and infertility. Highly inflammatory. No safe level to consume, according to the Institute of Medicine. VEGETABLE OILS = Promotes inflammation and contributes to nearly every chronic disease, from macular degeneration to heart disease and cancer. HIGH FRUCTOSE CORN SYRUP = Worse than sugar, promotes elevated triglyceride levels (a risk factor for heart disease), fatty liver, obesity and the risk for mercury toxicity. CARAMEL COLOR = This common chemical additive (4-methylimidazole) is a suspected carcinogen and is known to raise blood pressure. Indulging in these ingredients even once in a while can have a big impact on your health! And of course, brownies are not the only place where these harmful ingredients are lurking. But here s the good news See all of our products and recipes at 3

4 You can still enjoy this classic dessert, without sacrificing the taste you crave or jeopardizing your health. Boost Your Health and Burn Fat With Delicious Brownies? Imagine being able to enjoy old-fashioned chocolate brownies, that could actually benefit your health stabilize your cravings and even boost weight loss efforts! Well, now you can, because Wellness Bakeries has re-created America s favorite dessert, using what we call intelligent ingredients. Here s how we did it: Replaced refined flour and inflammatory gluten with nut and coconut flours Ditched soybean oil and trans fat added in fat-burning, brain-fueling coconut oil and protein-rich eggs Tossed the sugar and high fructose corn syrup and sweetened naturally with a blend of zero-calorie, zero-glycemic erythritol, stevia, (and a dash of coconut sugar) Switched out alkalized cocoa powder for a trio of organic chocolate liquor, organic dark chocolate chips and organic natural cocoa for a bold chocolate flavor and more than DOUBLE the antioxidant power of traditional brownie mixes It wasn t easy to create a healthy version of an oldfashioned brownie with its crisp, chewy edges moist, fudgy center shiny, crackled top and perfectly sweet, rich chocolate flavor. It is not as simple as replacing a few bad ingredients with healthy substitutes. Baking is like chemistry. Very subtle changes can make a big difference in the end result and not always in a good way. Just like a precise chemical formula, the ingredients in a baking recipe and their ratios to one another must be exact. But after several months in the test kitchen and more than 75 different batches (including more than a dozen complete flops) we finally achieved the taste, texture, sweetness and rise of the perfect brownie! And yet, the brownies we created are: FAT-BURNING BROWNIES? That's right! Made with metabolism-boosting ingredients, low in carbohydrates and with just four grams of sugar each, these brownies encourage your body to torch through fat. See all of our products and recipes at 4

5 Gluten-free Grain-free Soy-free Dairy-free And contain just 4 grams of sugar We call this product Better Brownies because they re better in every way, including BETTER for your body! And the best part is just how quick and easy they are to make. All you need are a few simple staples from the store and one bowl (so there s very little mess). Then just follow the instructions on the package. It s as easy as blend, stir, pour and bake! On the other hand, if you re interested in the art and science of brownies if you want to know how to make them more chewy, fudgy or gooey or how to increase the sheen on top and the crispy crust we all crave then keep reading this comprehensive guide. What follows are time-tested tips for baking the BEST brownies PLUS five decadent recipes that you re sure to love! Brownie Points: Quick Tips for Baking the Best Brownies In this section, you ll learn the tips and tricks for baking the most delicious brownies and the science behind how brownies work. And let s begin with texture Butter versus Oil: The Right Combination for the Perfect Texture Different oils can produce brownies with dramatically different textures. All-butter brownies are the classic standard. But you can achieve even better results when you use a blend of healthy fats. In fact, extensive testing conducted by Cook s Illustrated showed that a ratio of roughly 70% unsaturated fats to 30% saturated fats produce the chewiest brownies. See all of our products and recipes at 5

6 Due to their inflammatory nature, we would never recommend vegetable or seed oils for the 70% unsaturated fats. Instead, you can get the same chewy results when you rely on monounsaturated fats (like avocado oil or macadamia nut oil). Not only are these oils perfect for making a rich and delicious brownie, but monounsaturated fats (MUFAs) also have an array of health benefits. MUFAs have been found to: Reduce body fat (especially dangerous belly fat) Promote a healthy heart Benefit blood sugar balance Our Better Brownies Mix calls for four tablespoons of butter or oil, so feel free to experiment with the blend that suits your favorite brownie style. Below are some tips to get you started: INGREDIENT TYPE OF FAT RESULT Grass-Fed Butter (unsalted) Saturated (68%) Monounsaturated (28%) Unsaturated (4%) Using all butter produces a cakier brownie that rises a bit more. Virgin coconut oil Saturated A versatile and relatively neutral fat, coconut oil makes fudgy brownies that solidify when chilled. Cocoa butter Saturated This solid fat with a chocolate aroma produces rich, dense brownies with crisp and chewy edges. Brownies solidify when chilled. Avocado oil Unsaturated (mono) Depending on the brand, avocado oil can be quite neutral and produces results similar to macadamia nut oil, thanks to its monounsaturated fat content. Macadamia nut oil Unsaturated (mono) For nut-lovers only, fragrant macadamia nut oil adds a rich, toasted flavor to brownies. Because it is liquid at room temperature, brownies made with this oil will stay softer when refrigerated. And here are some ideas and the results of our trials using our Better Brownie Mix with various fat blends: FAT RATIO OIL BLEND USED OUR RESULTS 58% Unsaturated 42% Saturated 1 Tbsp. coconut oil + 3 Tbsp. macadamia or avocado oil A rich, fudgy brownie with a crackled top and nice sheen. Semi-solid when refrigerated. 64% Unsaturated 36% Saturated 55% Unsaturated 45% Saturated Blend 36% Unsaturated 64% Saturated 1 Tbsp. unsalted grass-fed butter + 3 Tbsp. macadamia nut oil or avocado oil 3 Tbsp. unsalted grass-fed butter + 1 Tbsp. macadamia nut oil or avocado oil All cocoa butter A fudgy brownie with crisp edges and a good sheen. Softer when refrigerated. A buttery, classic brownie with nice crisp edges and crackled top. Rich, fudgy and dense with extreme chocolate flavor. Breaks easily when chilled due to high solid fat content. 70% Unsaturated 30% Saturated All macadamia nut oil or avocado oil Moist and silky with a great crackled top, becomes more cake-like at room temperature, keeps classic See all of our products and recipes at 6

7 45% Unsaturated 55% Saturated 33% Unsaturated 66% Saturated All grass-fed butter All coconut oil brownie structure when chilled. Rich and delicious flavor, lower fat content than oils, classic brownie taste with a more cake-like structure Highest saturated fat content makes these brownies the most dense and fudgy, especially when refrigerated Whichever oil blend you choose, all brownies made with Better Brownies Mix are best kept refrigerated (individually wrapped in cellophane to prevent sticking to one another), then briefly warmed (a few minutes in a toaster oven or 6-10 seconds in a microwave) before eating. Don t forget to unwrap before heating (food should never come in contact with heated plastic). Choosing the Right Brownie Pan Another important factor when making brownies is the pan. The size and material are both important. All brownies should be made in a metal pan, because metal is the best conductor of heat. If you use a glass or ceramic pan, it will take longer for the oven s heat to reach the batter. This will increase baking time. The results are also more like cake. Using a dark metal pan can cause burning, so avoid this kind. We recommend a high quality, stainless steel pan like those made by USA Pans or FoxRun. These high quality pans are also inert. This is important as most baking pans have a non-stick finish which could leach endocrine-disrupting chemicals (including PFOA and PFTE) into your baked goods. Finally, be sure to use an 8 x 8 pan with our Better Brownie Mix to make standard-sized brownies. (For variations, check out our Cast-Iron Skillet Brownies in the Recipes section below). Should You Line Your Brownie Pan? It s not absolutely necessary to line your brownie pan as long as you grease it well. But you should expect to have one sacrificial slice. Once the first brownie is removed, the remainder should come out easily. If you line your brownie pan, it can make removal much easier. You can create a foil sling by pressing a sheet of aluminum foil into the pan. Fold the extra over the edges. Be aware that aluminum can leach from foil into foods. However, this is usually only a problem See all of our products and recipes at 7

8 with acidic liquids (such as tomato sauce) or when the foil is directly exposed to high heat (such as grilling). Alternatively, you can line your pan with unbleached, silicone-coated parchment paper, like that made by If You Care. To Cream, or Not to Cream? You may have used brownie recipes before that ask you to cream the butter with the eggs. Creaming aerates the butter and produces a fluffy result. Our Better Brownies Mix requires that you melt the butter and/or oil first. Then stir in the mix until the batter is smooth and incorporated. This is what makes our brownies so fudgy and delicious. On the other hand, if you do want more cake-like results, simply follow the instructions on our mix up to the addition of eggs. Instead of one egg, use one egg + one white. Separate the yolks from the whites, then beat the egg whites on high speed with an electric mixer. Stir the yolks into the brownie mixture first. Then fold in the whipped whites and bake as directed. Build Muscles with a Wooden Spoon With all this talk about mixing, let s talk about the quintessential brownie tool: the wooden spoon. Stirring brownies not whipping or whisking helps ensure that air is not incorporated into the mix (which will create a fluffy brownie). But there is another reason we use the wood spoon technique: to create the thin, crispy crust layer that everyone loves about brownies. To create the classic brownie top, add the egg and stir with a wooden spoon. You may notice that the batter looks curdled for a little while as you stir. That s okay. Keep stirring until the batter becomes smooth, thick and glossy (about 50 strokes). You see, eggs contain an emulsifier called lecithin. This binds to the oil, making a nice homogeneous batter. Lecithin also thickens the batter, so you will notice that it becomes more difficult to stir as it develops (build those muscles!). See all of our products and recipes at 8

9 If you have a hard time using a wooden spoon, you can use the paddle attachment on a stand mixer, or a hand mixer on low speed. Just blend slowly and watch for those visual cues of the batter changing after the addition of the egg it should become glossy and goopy. The Science of Baking: Time + Temperature You can also change the final result of a brownie with oven temperature. In fact, changes in oven temperature can create puffier brownies or ones that are more dense and fudgy. Pastry chef and brownie expert, Alice Medrich, recommends that the way to create the best chewy brownie is to bake at 375 degrees F for a shorter period of time. Then plunging the pan into an ice bath. Our take on this well-known method? The results were iffy. The edges might have been a little crispier and the center slightly fudgier, but we don t believe that these subtle changes warrant the increased risk of burning by baking at this higher temperature. Burned brownies taste awful. But cooking at higher temperatures can also cause harmful cancer causing compounds to form. Here at Wellness Bakeries our goal is to produce baked goods that taste great and benefit your health so we always take things like this into consideration! In our testing, we found that baking at 350 degrees F produced the best sheen and crackled top, with the lowest risk of over-baking. You ll know your brownies are ready to emerge from the oven when the edges have just begun to pull away. Love Gooey Brownies? Add a Smidge of THIS Now that you know about creating chewy brownies with the kind of fat you use how to mix your brownies to create crusty edges and a shiny top and how the baking temperature can affect a brownie s personality let s talk about another attribute of delicious brownies a gooey center! Most gooey brownies get their gooey-ness (the scientific term) from liquid sweeteners like honey, agave, maple syrup, corn syrup, etc. You already know that these high-glycemic, high-calorie sweeteners are BAD NEWS when it comes to your health. But we found a great way to create a gooey center without adding much sugar: Molasses! If desired, you can add ½ Tbsp. of organic molasses to your Better Brownie See all of our products and recipes at 9

10 Mix (stir it in with the vanilla). You ll enjoy a gooier brownie with just one additional gram of sugar per serving (for a total of five grams per brownie). In addition to its caramel-sweet flavor, unsulphured blackstrap molasses also provides antioxidants and naturally occurring minerals. And if you think molasses is a strange addition to brownies, you should know that this old-fashioned sweetener was actually the basis for the original brownie which was made without chocolate! (Shocking, right?) We love the results of adding a little molasses, not to mention how it complements the triple dose of chocolate in our brownies. So if your diet allows an extra gram or two of sugar per serving, then stir in up to one tablespoon of that old-fashioned goodness. You won t be disappointed! Chill Out: The Ice Bath Trick While we didn t see the benefits of baking at a higher temperature and then shocking brownies with an ice bath we did find that the ice bath produced crispier edges and shinier tops. In fact, when you remove your brownies from the oven and plunge them into the ice bath you will see them fall just a bit. This is actually what you want, as it helps to create the golden-crackled top. To make an ice bath, fill a deep metal pan (not glass!) with ice water. A roasting pan or a larger cake pan works well for this. When your brownies emerge from the oven, gently slide the pan into the ice bath without splashing water on the brownies. Let the brownies cool in the ice bath for an hour. Then place on a cooling rack or on the counter for another hour. It might be hard to wait two hours (or hold the family at bay for that long), but allowing the brownies to fully cool produces the best results. And now for some delicious ideas and simple recipes See all of our products and recipes at 10

11 Are you hungry yet? Making Decadent, Bakery-Style Brownies at Home! Are you craving deliciously dense chewy and fudgy old-fashioned, crackle-topped brownies, with the perfect sweetness and rich chocolate flavor? What are you waiting for? All you need is a package of Wellness Bakeries Better Brownies Mix and a few simple ingredients. Just follow the instructions on the bag and make any adjustments, based on your personal preferences and what you learned in the section above. On the other hand, if you want to take your brownie experience to another level, then keep reading. You re about to see just how easy it is to re-create your favorite bakery-shop style brownies, including: Pecan & Caramel Turtle Brownies Salted Caramel Brownies Coconut Mounds Brownies Cast-Iron Skillet Brownies And to make it even easier, we have created a Bakery-Style Brownies Sampler, including five packages of Better Brownies Mix, and one package each of Coconut Sugar and Erythritol (you can find the Brownies sampler in the Variety Packages section on the website). And because this is a bundled Sampler Package you ll save 11% compared to purchasing these products individually. And don t forget that these delicious creations freeze perfectly (just be sure to wrap them in cellophane and then drop them inside a zip-lock bag or airtight container. This is a great way to save your indulgences for later! To make the Bakery Style Brownie recipes below, you ll need a few basic ingredients and tools: Tools You Will Need Unbleached parchment paper (optional) Mixing bowl + blender/food processor 8 x 8 brownie pan + Cookie sheet + 8-inch cast-iron pan (or four 5-inch cast iron pans) Wooden spoon + rubber spatula + knife Large baking pan or roasting pan (for optional ice bath) See all of our products and recipes at 11

12 Ingredients You Will Need Pastured or organic egg (large) + egg whites Virgin coconut oil OR grass-fed butter OR macadamia nut oil OR avocado oil OR cocoa butter Organic vanilla extract Organic coconut milk (full fat) Organic molasses (optional) Espresso powder (optional) Maldon sea salt Coconut Sugar (included in the sampler package) Erythritol (included in the sampler package) SPECIAL OFFER! BAKERY-STYLE BROWNIES PACKAGE To get you started, we ve created a special package featuring everything you need to create five delicious (and amazingly healthy!) brownie varieties. With the Better Brownies Sampler, you can create 80 healthy and delicious brownies and save 11% off what you d pay to purchase these items individually)! Here s what you ll get: 5 Better Brownie Mixes 1 Erythritol 1 Coconut Sugar See all of our products and recipes at 12

13 The Recipes

14 Coconut Mounds Brownies GLUTEN-FREE DAIRY-FREE LOW-CARB 5 G SUGAR PER BROWNIE You ll love sinking your teeth into this textural, coconut-centered brownie. With fragrant coconut shreds in a creamy-sweet coconut cream, surrounded by a rich chocolate brownie, it tastes just like a Mounds bar only better! See all of our products and recipes at 14

15 Coconut Mounds Brownie Recipe YIELD: 12 brownies (3 ) YOU WILL NEED 1 Better Brownies Mix 1 egg 4 Tbsp. grass-fed butter or oil of choice* 1 tsp. vanilla extract 1.5 cups shredded unsweetened coconut 2/3 cup organic coconut milk 20 drops liquid stevia extract PREPARATION 1. Preheat the oven to 350 F. Grease an 8x8 pan or line with unbleached parchment paper. 2. Add Better Brownies Mix to a blender or food processor and pulse to a uniform consistency. 3. Stir in the melted butter or oil, egg and vanilla, stirring well with a wooden spoon. 4. In a medium bowl, combine the shredded coconut, coconut milk and stevia extract. Stir well to combine. 5. Pour half of the brownie batter into the prepared pan. Top with coconut mixture. (NOTE: The easiest way to do this is to use your hands and scatter the moist coconut mixture evenly over the layer of brownie batter.) Cover the coconut-cream layer with remaining brownie batter. 6. Transfer to oven and bake minutes or until edges pull away and a toothpick inserted into the center has a few crumbs clinging. 7. Cool completely and refrigerate until cold. Cut into squares, and wrap each square in plastic wrap and store in the refrigerator. NUTRITION INFORMATION PER BROWNIE 225 calories, 20 g fat, 14 g saturated fat, 4 g monounsaturated fat, 1 g polyunsaturated fat, 0 g trans fat, 17 mg cholesterol, 14 g carbohydrate, 6 g net carbs, 4 g sugar alcohols, 5 g sugar, 4 g fiber, 4 g protein, 95 mg sodium *Nutrition calculations are based on the recipe prepared with macadamia nut oil See all of our products and recipes at 15

16 Cast-Iron Skillet Brownies GLUTEN-FREE DAIRY-FREE LOW-CARB 6 G SUGAR PER BROWNIE This recipe is for brownie purists! Using an old-fashioned cast iron pan, you get those amazingly crisp edges that everyone loves. We used an 8-inch Lodge cast iron pan to prepare one large brownie, but you can use four 5-inch pans and divide the batter to make shareable servings (with more of those edges for everyone!). And don t forget the vanilla ice cream! See all of our products and recipes at 16

17 Cast-Iron Skillet Brownies YIELD: 8 large brownie slices (or 4 shareable cast iron brownies in 5-inch mini pans with 2 servings each) YOU WILL NEED 1 Better Brownies Mix 1 egg 4 Tbsp. grass-fed butter or oil of choice* 1 tsp. vanilla extract ½ Tbsp. molasses (optional) PREPARATION 1. Preheat the oven to 350 F. Grease an 8 inch cast iron pan (or four 5-inch cast iron pans). 2. Add Better Brownies Mix to a blender or food processor and pulse to a uniform consistency. 3. Stir in the melted butter or oil, egg and vanilla, stirring well with a wooden spoon until thick and glossy. 4. Pour batter into greased cast iron pan or pans. 5. Bake minutes or until edges just start to pull away (cast iron will cause brownies to cook faster, so watch them!) 6. Remove from oven. If using individual mini pans, eat warm (preferably with a little high quality vanilla ice cream). If using the large pan, let cool for easy removal. NUTRITION INFORMATION PER BROWNIE SLICE (OR HALF A 5-INCH BROWNIE) 179 calories, 15 g fat, 8 g saturated fat, 4 g monounsaturated fat, 2 g polyunsaturated fat, 0 g trans fat, 26 mg cholesterol, 15 g carbohydrate, 6 g net carb, 6 g sugar alcohols, 6 g sugar, 3 g fiber, 4 g protein, 130 mg sodium *Nutrition calculations are based on the recipe prepared with coconut oil See all of our products and recipes at 17

18 Salted Caramel Brownies GLUTEN-FREE LOW-CARB 5 G SUGAR PER BROWNIE What could be more delicious than a moist-and-chewy fudge brownie topped with a layer of sweet, buttery caramel? The surprise crystals of Maldon bring out the sweetness of the dessert while adding another layer of complexity. Indulgent and addictive! See all of our products and recipes at 18

19 Salted Caramel Brownies Recipe YIELD: 16 caramel-topped brownies YOU WILL NEED: FOR THE BROWNIES 1 Better Brownies Mix 1 egg 4 Tbsp. melted butter 1 tsp. vanilla extract YOU WILL NEED: FOR THE CARAMEL LAYER 4 Tbsp. Erythritol 4 Tbsp. Coconut Sugar 6 Tbsp. grass-fed butter ½ tsp. Maldon Sea Salt PREPARATION 1. Preheat the oven to 350 F. Grease an 8x8 pan or line with unbleached parchment paper. 2. Add Better Brownies Mix to a blender or food processor and pulse to a uniform consistency. 3. Stir in the melted butter or oil, egg and vanilla, stirring well with a wooden spoon. Transfer to the preheated oven and bake minutes or just until edges begin to pull away from sides. 4. While brownies bake, make the caramel*. In a medium saucepan, add the butter and melt over low heat. Powder the Erythritol and Organic Coconut Sugar in a Magic Bullet or blender to a fine powder. Stir the powdered sweeteners into the melted butter and increase the heat to medium. Bring caramel to bubbling (212 degrees F), stirring at that temperature for 1 minute. Remove from heat. (NOTE: Caramel will begin to solidify when removed from heat you will want it to be a thick pourable consistency for the next step. If needed, briefly reheat over low). 5. Remove baked brownies from pan and place on a plate. Spread caramel over the top of the brownies, letting some drip down the sides. Let set slightly (caramel should be sticky, but not too liquid), then sprinkle with Maldon. 6. To store, either wrap entire caramel-topped brownie in cellophane or chill brownie, cut into squares and wrap individually. NUTRITION INFORMATION PER BROWNIE 166 calories, 15 g fat, 7 g saturated fat, 5 g monounsaturated fat, 2 g polyunsaturated fat, 0 g trans fat, 43 mg cholesterol, 11 g carbohydrate, 5 g net carb, 5 g sugar alcohols, 5 g sugar,2 g fiber, 3 g protein, 89 mg sodium *NOTE: For fewer carbs and sugar in the caramel, you may omit the Coconut Sugar and double the Erythritol. The resulting caramel will be slightly more crystalline. See all of our products and recipes at 19

20 Pecan & Caramel Turtle Brownies GLUTEN-FREE LOW-CARB 6 G SUGAR PER BROWNIE Caramel, pecans and chocolate make for the ULTIMATE candy-coated brownie! If you re torn between a Turtle Brownie and a Salted Caramel Brownie just make both. After covering your fudgy baked brownie with caramel, simply divide the brownie pan in half, sprinkling one side with Maldon the other with pecans and chocolate. Now that s the best of both worlds! See all of our products and recipes at 20

21 Pecan & Caramel Turtle Brownies Recipe YIELD: 12 brownies YOU WILL NEED: FOR THE BROWNIES 1 Better Brownie Mix 1 egg 4 Tbsp. grass-fed butter 1 tsp. vanilla extract YOU WILL NEED: FOR THE CANDY CARAMEL TOPPING 4 Tbsp. Erythritol 4 Tbsp. Coconut Sugar 6 Tbsp. grass-fed butter ¼ cup pecans, finely chopped 2 ounces Dark Chocolate Chips, melted PREPARATION 1. Follow the steps for Salted Caramel Brownies through step Remove baked brownies from pan and place on a plate. Spread caramel over the top of the brownies, letting some drip down the sides. Let caramel set slightly. Sprinkle the top of the caramel-covered brownie with pecans, pressing into the caramel gently. Drizzle with melted chocolate and let cool completely. 3. To store, either wrap entire caramel-nut-chocolate-topped brownie in cellophane or chill the entire brownie, cut into squares and wrap individually. NUTRITION INFORMATION PER BROWNIE 206 calories, 19 g fat, 9 g saturated fat, 6 g monounsaturated fat, 2 g polyunsaturated fat, 0 g trans fat, 43 mg cholesterol, 13 g carbohydrate, 6 g net carb, 5 g sugar alcohols, 6 g sugar,3 g fiber, 3 g protein, 89 mg sodium *NOTE: For fewer carbs and sugar, you may omit the Coconut Sugar and double the Erythritol for the caramel recipe. The resulting caramel will be slightly more crystalline. See all of our products and recipes at 21

22 START BAKING BETTER BROWNIES TODAY! See all of our products and recipes at 22