BROWNIE MAGIC Baking Mix for Brownies, Muffins & Cakes – low carb, gluten free, soy free, keto – no Xylitol

BASIC BAKING MIX for CARBOHYDRATE REDUCED & GLUTEN FREE protein pastry with sweeteners

More than 90 % less carbohydrates than regular cake mixes.

INGREDIENTS: Almonds, almond flour*, cocoa power* (22 %), citrus fiber, bamboo fiber. Contains less than 2 %: Bourbon vanilla, rock salt, rising agent sodium hydrogen carbonate, acidifiers natural gluconolactone and potassium tartrate, flavouring vanillin, sweeteners sodium cyclamate and sodium saccharin, antioxidant ascorbic acid (Vitamin C). * = deoiled May contain traces of shell parts, other nuts, oilseeds and peanuts.

Fudgy Brownies (16 pieces)

• 200 g Brownie Magic
• 4 eggs size M
• 300 g cream
• 150 g butter (melted)

Preheat oven to 160 °C. Combine all ingredients in a bowl and mix thoroughly into a smooth batter.

Important: The melted butter should be lukewarm when added!

Fill into a cake pan (e.g. 27 x 20 cm or Ø 26 cm) lined with baking paper and bake at 160 °C approx. 15 – 20 min in a convection oven or approx. 20 – 25 min without convection.

TIP: Add coarsely chopped nuts / almonds or Dr. Almond Choketo Chocolate to the batter.

Chocolate Muffins (12 pieces) or CHOCOLATE CAKE (also suitable as a cake base)

• 200 g Brownie Magic
• 6 eggs size M (or 5 eggs size L)
• 200 ml milk
• 50 g butter (melted)

Preheat oven to 185 °C. Combine all ingredients in a bowl and mix thoroughly into a smooth batter.

Important: The melted butter should be lukewarm when added!

Fill into a cake pan lined with baking paper and bake at 185 °C.

Baking times (convection):

Muffin tin: approx. 12 – 15 min

Ø 26 cm: approx. 15 – 20 min

Ø 20 cm: approx. 30 – 35 min

25 cm loaf pan: approx. 40 min

Without convection: extend baking time by 5 – 10 min.

Store in refrigerator after 1 day and consume within 2 – 3 days. Can be frozen for up to 6 month. Crisp up in oven shortly after thawing.