If you love chocolate, our Ultimate Brownie Cookie Mix is for you!
We took the guess work out of making a delicious allergen-friendly brownie while giving you the reigns to make it your way.
All of our mixes show 4 different options to make the same mix - using butter, a vegan butter, coconut butter combined with coconut oil, or applesauce (for those with severe food allergies). But whichever way you choose to make our mix, they are delicious!!
Our mixes are made in a completely allergen-free facility.
Our bags contain 10.58 oz of mix which makes about 17-20 cookies, depending on how big you make them.
Some notes on making our brownie mix:
If you prefer brownies that are not too sweet, reduce the maple syrup to 4 TBSPs.
Butter will yield the most traditional brownie.
Applesauce will yield a very dense, almost "rubbery" (for lack of a better word) texture.
If you use coconut butter and coconut oil, be sure to use an electric mixer and blend the coconut until soft before adding the dry mix.
Be sure to follow the bake temperatures shown on the bags. The cookies made with coconut must be cooked at 280 or below to avoid a soupy mess!
Be sure to cool thoroughly before handling, especially the ones made with coconut. You want them to bring them to room temperature so they can be picked up without issue.
Parchment paper will help you achieve an evenly baked cookie.
An insulated baking sheet is also ideal.
Place the baking sheet in the center of your oven.
For peppermint brownies, replace the vanilla extract with peppermint extract (just reduce a bit so they don't come out tasting like cough syrup).
And please send us photos to share with others!
Email us with any questions: firstname.lastname@example.org