A Letter on Our New Recipe

Hi,

This is Najwa, dalci’s Founder & CEO. I’m writing this post to share some details about changes we’ve made to our recipe. 

You may have noticed that our brownies started arriving in new packaging this spring. You may also have noticed that the brownie inside was a bit stickier in texture and leaned towards “extra fudgy” vs. the “fudgy-and-cakey” texture we’ve gained a reputation for. 

This is because we recently moved over to a new manufacturing facility. As a result, we started a new production process and a change like that always demands some trial and error. Simply put, we’re baking A LOT more brownies at a time and getting a handle on how this change impacts the brownie itself was something we could only discover by, well, doing it. The process revealed we needed to make a few adjustments to our recipe instructions - bake time, bake temp, how to beat eggs (really!), and more. We expect future batches to be more cakey, like the old recipe. Thank you for sticking with us as we worked this out! 

While I have you, I also want to take this opportunity to clear up a few points of confusion about the new recipe. I know it can be confusing to see us with a new look and feel inside and out! 

• Size - the new brownies are now .6 g lighter than the original recipe. This is the result of a new cutting process, which is still done by hand but with specialized tools (vs. literally just a standard kitchen spatula!). Maintaining the 51g brownie would have added a significant amount of waste to each run. We didn’t want to do that. 
• Nutrition - the new brownies clock in at 210-220 calories each, with more protein and fiber than the original recipe. This is the result of adding more almond flour by % to make sure the batches mix correctly in the larger mixing drums. 
• Ingredients - we’re still using the same high quality, Non-GMO Project Verified ingredients! One batch of new wrappers came off the printer without the Non-GMO Project Verified logo included in the design, and this was simply a mistake on our part. The ingredients in our brownies are as high quality (and in many instances, even more) than the original recipe! 
• Shelf life - same goof here, we sent wrappers to the printer too soon! Our new brownies are proving to stay good at room temperature for at least 2 weeks, if not longer! They will stay good for 6 months in the fridge, and 12 months in the freezer. As soon as we have results from an official shelf life study back, we'll let you know.

Najwa