Stir-In Ready to Bake Brownies

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

 

Yield

Half Sheet Pan: 48 2-inch pieces; Full Sheet Pan: 96 2-inch pieces

Method

    1. For best performance, remove Krusteaz Professional® Ready to Bake Brownie Batter from refrigerator and slack at room temperature for 2 hours.
    2. Prepare pan by lightly greasing or spraying with non-stick cooking spray.
    3. Cut open one end of the pouch and squeeze batter into prepared pan.
    4. Optional: Add chosen stir-ins.
    5. Spread batter with spatula until even.
    6. Half Sheet Pan: For convection oven, bake at 325°F 27-32 minutes; for standard oven, bake at 375°F 36-42 minutes.
    7. Full Sheet Pan: For convection oven, bake at 325°F 27-32 minutes; for standard oven, bake at 375°F 36-42 minutes.

 

WHEAT