Yield (using ½ bag of Fearless Chocolate mix): ~15 brownies
Serving size: 1 brownie (~2-inch square)

Ingredients

• 1 stick butter
• 4 oz unsweetened baking chocolate, broken into pieces
• 2 tsp vanilla extract
• 4 large eggs
• 1½ cups (½ bag) Fearless Chocolate Pancake & Muffin Mix
• ½ cup powdered sweetener (i.e. Steviva Fine Powder Blend or Lakanto Powdered Monkfruit Sweetener brands).
• ¼ tsp sea salt
• ½ cup walnuts, chopped – reserve and set aside 2 Tbsp for topping

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. Line an ~11¾ x 7½ inch rectangular baking dish with parchment paper (prioritize lining the bottom of the dish – can oil/spray the sides to avoid sticking).
3. Melt the butter and chocolate together in a double boiler, stirring occasionally until smooth (you can also melt the butter and chocolate in a microwave-safe bowl by microwaving in 30-second intervals, stirring between each interval, until smooth). 
4. Remove from heat. Set bowl aside and stir in the vanilla extract.
5. In a large bowl, beat the eggs with a hand or electric mixer until frothy. Set aside.
6. In a separate bowl, mix together all dry ingredients (chocolate mix, powdered sweetener, salt, and walnuts).
7. Add melted chocolate mixture to the beaten eggs, stirring well until smooth, followed by the dry ingredients, stirring well to combine and incorporate all until reaching the consistency of a smooth batter (note: batter will thicken as it stands so additional liquid should not be needed).
8. Transfer the batter to the lined baking dish, and using the back of a spatula, smooth the top of the batter to ensure an even distribution.
9. Sprinkle the remaining chopped walnuts over the top and press down gently.
10. Bake for 22 to 24 minutes (note: brownies will continue to cook for a few minutes after removing from oven – avoid overbaking).
11. Allow to cool completely before removing from baking dish or slicing.
12. Can wrap and freeze in an airtight container for an ‘anytime’ chocolate fix!