NaHCO3 + H+ → Na+ + H2O + CO2 (Czernohorsky, J. H., and Hooker, R.)
When baking the rate of which the CO2 is released and the amount that is release are very important factors. By properly proportioning the heat of the oven and the amount of ingredients the desired affects can be achieved. By baking brownies, I will demonstrate how the baking powder in the brownie mix helps to rise the chocolate treat, creating a specific texture.
Side note: Brownie Mix also contains Lecithin in order to not stick to the baking pan, yet another application of different chemicals in chemistry.