HOT SHOT BROWNIE

Allulose and monk fruit do the work cane sugar usually does, without the sharp rise that follows. Allulose caramelizes the way sugar does, which is why the edges taste baked rather than engineered. Monk fruit rounds it out. The result is sweetness that tastes like sweetness.

We use organic extra virgin olive oil instead of seed oils or butter. It is the choice you find in the best bakeries, not the cheapest ones. Olive oil keeps the crumb moist for days and carries the chocolate in a way neutral oils cannot. This is the decision a pastry chef makes, and the one most brands skip to save a few cents.

The chocolate is fair trade certified, start to finish. Cacao beans and cocoa butter both certified by Fair Trade USA, built out with organic coconut sugar, inulin for body and fiber, and real vanilla beans. Organic fair trade cocoa deepens it further. Sourcing this way costs more. We think chocolate worth eating should be chocolate worth sourcing.

Almonds give the brownie body and a tender bite. Eggs bind everything with a richness no substitute matches. A little water brings the batter together. Nothing here is filler.

Non-GMO baking powder and sea salt to close it out. Salt is not an afterthought. It is what makes chocolate taste like more.

No cane sugar. No seed oils. No artificial sweeteners. Nothing added to make the label look longer than the recipe.