Brownies
Stir-In Ready to Bake Brownies
Makes Half Sheet Pan: 48 2-inch pieces; Full Sheet Pan: 96 2-inch pieces
Ingredients
Brownie
- Half Sheet Pan: 4 lb (1 pouch) Krusteaz Professional® Ready to Bake Brownie Batter
- Full Sheet Pan: 8 lb (2 pouch) Krusteaz Professional® Ready to Bake Brownie Batter
Dry Stir-In Ingredients
- Salted caramel bits
- Cookie pieces
- Nuts (i.e. Walnuts, Pecans)
- Candy pieces (i.e. Heath, Hershey’s)
- Dried fruit (i.e. Candied Orange Peel, Cherries)
Fluid Stir-In Ingredients
- Creamy nut butter / cookie butter
- Raspberry Coulis
- White Chocolate Ganache
- Cream cheese
- Creamy caramel
Method
- For best performance, remove Krusteaz Professional® Ready to Bake Brownie Batter from refrigerator and slack at room temperature for 2 hours.
- Prepare pan by lightly greasing or spraying with non-stick cooking spray.
- Cut open one end of the pouch and squeeze batter into prepared pan.
- Optional: Add chosen stir-ins.
- Spread batter with spatula until even.
- Half Sheet Pan: For convection oven, bake at 325°F 27-32 minutes; for standard oven, bake at 375°F 36-42 minutes.
- Full Sheet Pan: For convection oven, bake at 325°F 27-32 minutes; for standard oven, bake at 375°F 36-42 minutes.
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