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Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Pure vanilla extract — everyday baking, custards, frosting
Pasteurized egg white powder — safe meringue, royal icing
Clean yolk-white separation — essential for meringues and custards
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Pure vanilla extract — everyday baking, custards, frosting
Pasteurized egg white powder — safe meringue, royal icing
Clean yolk-white separation — essential for meringues and custards
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for brownies:. cream butter& sugar until smooth. add eggs, continuing to mix well add vanilla mix in the baking powder, salt and melted chocolate, stirring well. slowly add the flour, then fold in chocolate chips and nuts. reserve 1 cup of the mixture and pour remaining mixture into 9 x 9 square pan. use pam or parchment paper to line pan, for easier removal. filling:. whip the cream cheese and butter together. gradually add the sugar, mixing together well. add the egg, vanilla and then the flour mixing well pour the cream cheese mixture over the brownie mix in the pan. take the 1 cup of the reserve brownie mix and drop by spoonfulls over the cream cheese mixture and swirl slightly to"marble" the brownies. bake in a pre-heated 350 degree oven for 30-35 minutes. let brownies cool and cut into squares to enjoy!