Prepare batter – Mix together brownie mix, eggs, oil, water until combined. Prepare first layer – Spread half of the brownie batter in a pan. Bake – Until top is firm and brownie is partially baked. Prepare caramel mixture – Mix together caramels, condensed milk, and butter in a bowl and heat in the microwave until thick and smooth. Step 2: Make the brownie batter. In a large mixing bowl, combine the cake flour, the fine salt, and the baking powder. Bake sure there aren’t any lumps and that the ingredients are mixed well. Set aside. Next, in a separate bowl, whisk together the egg replacers, sugar, and oil until they are well combined. Allow brownies to cool at least 15 minutes before slicing. To serve, gently tug on the foil or parchment, and lift to remove brownies from pan. Cut into 16 two-inch squares. Store leftovers in an airtight container with a sheet of wax paper between each layer, about 1 week at room temperature. Combine 2 1/2 cups of the brownie mix, eggs, vanilla, and nuts in a bowl. Mix until smooth. Transfer the brownie batter to the prepared baking dish. Place the baking dish in the oven and bake at 350 degrees F for 20-25 minutes or until the brownies are set. Remove from the oven. Cut into squares while still warm. If desired, sprinkle with Pour and bake. Pour the batter into the prepared pan, using a spatula or nylon spreader to encourage the batter all the way to the edges. Bake the brownies for 33 to 38 minutes, until the top is set and looks shiny and flaky. You can also use a toothpick or paring knife to see if the middle is fully cooked. Melt butter in a medium saucepan over medium heat. Once the butter has melted and started to bubble, add sugar. Cook, stirring constantly, until the sugar has melted, about 45 seconds. Remove from the pan from the heat and add sweetened condensed milk and 1 cup of the chocolate chips. Stir until smooth, about 1 minute. Instructions. Preheat oven to 350 degrees F. Line an 8 inch square metal pan with foil and spray bottom only with cooking spray. Pour the cake mix into a mixing bowl and mix out any big lumps. Make a well in the center and add oil. Mix some of the cake mix in with the oil and then add the eggs. Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside. In a mixing bowl, whisk together the almond butter, maple syrup, brown sugar, eggs, and vanilla extract. Add in the cocoa powder and baking powder. Try not to over mix the batter, to get the fudgiest brownie in the entire world. Pour the keto brownies batter into the pan and spread evenly with the back of a spatula. Bake for about 18-20 minutes or until a crispy thin layer forms and the brownie is moist in the middle. Transfer mixture to a bowl, and stir in sugar. Beat in eggs, one at a time. Add flour (and salt and vanilla if you are using them), and stir to incorporate. Stop stirring when no traces of flour remain. Step 3. Pour into pan, and bake 20 to 30 minutes, or until set and barely firm in the middle. Cool on a rack before cutting. 47GXOh2.