We use brownies for midday snacks and lunch box treats. With their high protein and fiber from SunFlour, they quickly take the hunger edge off and last. We use a low glycemic (GI35) organic coconut palm sugar which is delightfully sweet and keeps blood sugar down. Compare eating these to other snacks without protein and you’ll notice the difference in how long you stay full. The natural cocoa powder we use will give you an additional mineral boost of zinc, magnesium, iron and manganese to support immunity.
Baking Tips
Sifting — If you would like your brownies a little extra fluffy, sift the baking mix before preparing. All baking mixes and flour settle in the bags. Taking an extra 30 secconds to sift the flour improves the texture.
Mixing — Mix wet ingredients (egg, melted butter or grapeseed oil or coconut oil and vanilla extract) and then pour in 1 bag of sifted SunFlour Brownie Mix. Mix with spatula until the batter is smooth.
All Pans Are Not Created Equal— Metal or aluminum brownie pans work better than glass pans. The glass pans don’t transfer the heat as well and you will need to bake the brownies longer (10 extra minutes) to cook them all they way through.
Oil the pan – Spray the baking pan with a baking oil to keep the brownies from sticking.
Cooling – Cool for 30 mintues; They are still very enjoyable if you can’t wait!
Portion size – Cut into 9 pieces to get a perfect snack portion size (5g protein, 3 g fiber, under 200 calories).
Storing – Store in baggie or airtight container in freezer or refrigerator. Will last up to 1 week in refrigerator and many months in the freezer without losing moisture. They thaw very easily and are tasty with or without reheating.
