| abstract |
A baked, non-perishable brownie formed from a dough comprising: 11-14% by weight flour; 40-50% of sweetener comprising sucrose, corn syrup and fructose, present in a proportion of 2.5-3.5 / 0.5-1.5 / 0.05-0.15; 14.5-16.5% whole egg; and shortening, the baked brownie has a moisture level of approximately 16%. |