Baking for the month sorted! Always have a dessert plate on hand or school snacks tucked away in the cabinet.

Order 4 of our mixes and receive an instant discount. 

Please feel free to mix and match as you please. Just let us know at checkout which mixes you prefer. Otherwise, we will just send you 2 brownies & 1 blondie, 1 chocolate cake/cupcake mix

Choose from:

Triple Fudge Brownie Mix with white & dark chocolate chips. 

White Chocolate Blondie Mix with coconut and brown sugar.

Dark Chocolate Cake & Cupcake Mix

Our Triple Chocolate Brownie Mix is like no other-- they're everything a home-baked treat should be, and much more. Rich and gooey with a crispy top and edges. They're super easy to make. One bowl, 5 minutes to oven ready. Just add eggs and either butter or oil. Total time: Approx 40 minutes.

Our mix is more generous than most and will yield a thick 8x8 pan size. Cut into 12 large pieces or 16 smaller ones. Cooked Brownies can also be frozen and enjoyed at a later date.

Ingredients: Sugar, Dutch Process Cocoa, Wheat flour, White Chocolate, Dark Chocolate, sodium bicarbonate (raising agent), sea salt

Allergens:  Wheat, Dairy. Allergens including egg and nuts present in kitchen facility

Directions:

Add from your pantry: 

• 170 grams melted butter or 1/2 cup vegetable oil
• 4 eggs 
• 1 teaspoon vanilla extract (optional)

Preheat the oven to 180°C/350°

In a large bowl beat eggs until light yellow & ribbony. Add oil or slightly cooled butter and vanilla. Add mix contents and stir until well incorporated. The batter will be thick like cookie dough, Press batter into a 20cmx20cm (8x8 pan) brownie tin lined with baking paper. If not using paper, lightly grease the pan and coat if possible with cocoa powder or flour. Bake for 27-30 (25-28 if using 2 eggs) minutes for gooey and 5-8 minutes more for firmer brownies. Leave to cool 5-10 minutes before cutting.

Our White Chocolate Blondie Mix with coconut and brown sugar is rich and buttery. With chewy edges and oh-so soft centers, these white brownies are super addictive and yummy! 

Easy home-baked goodness- one bowl, 5 minutes from package to oven. Just add eggs and butter.

Our mix is more generous than most and will yield a thick 8x8 pan size. Cut into 12 large pieces or 16 smaller ones.  

Ingredients: Wheat flour, brown sugar, cane sugar, white chocolate, desiccated organic coconut (sulfite-free), cornstarch, sodium bicarbonate (raising agent), sea salt.

Allergens:  Wheat, Dairy. Allergens including egg and nuts present in the kitchen facility

Directions:

 Makes 12 large or 16 smaller Blondies

Add from your pantry:

• 150g melted butter
• 2 eggs
• 1 tsp vanilla extract (optional)

Preheat the oven to 180°C/350°

In a large mixing bowl whisk together the eggs & vanilla. Slowly add slightly cooled melted butter. Pour in mix contents and stir until well combined. The batter will be thick like cookie dough. Press batter into a 20cmx20cm (8x8 pan) brownie tin lined with baking paper. Bake for 22-25 minutes for a soft gooey center or 25-28 for firmer. Test by inserting a toothpick into the centre, it should come out clean for firm or a little gooey for soft. Tops and edges should be light brown and crispy.

Dark Chocolate Cake& Cupcake Mix. Rich, ultra moist and fluffy, with a pinch of coffee.

Makes 24 cupcakes or 1 double tier 8 inch cake. Double the quantity of most mixes!

Using only premium ingredients, this special blend begins with New Zealand's finest ingredients including milk powder and cane sugar. For intense chocolate flavour, we use a classic combination of dark Dutch-process cocoa and a dash of New Zealand roasted coffee beans. All you need to add are eggs, oil and water. Decorate with a sprinkling of confectioners' sugar, icing or one our dessert sauces.

• Generous 820-gram package. More than double the volume of most similar brands.
• Made in New Zealand from local and imported ingredients.

Ingredients: Cane Sugar, Wheat Flour, Dutch Process Cocoa, Milk Powder, Sodium Bicarbonate (raising agent), Espresso Powder, Sea Salt.

Allergens: Contains Wheat, Dairy.

Store in a cool dry spot.

Directions:

Add from your pantry: 

• 2 large eggs
• ½ cup vegetable oil
• 2 cups boiling water (1 ½ cups for cupcakes)
• 2 teaspoons vanilla extract (optional)

Preheat the oven to 180°C/350°F

Prepare two 8 inch cake pans by lining with baking paper and spray edges lightly with oil. Not using paper will likely lead to the cake sticking to the pan as it's very moist. If you do not have baking paper, use a springform pan and grease and coat with flour and cocoa. In a large bowl, add eggs, oil and vanilla (optional). Mix at medium speed for 2 minutes with a whisk/mixer until slightly frothy.  Add in mix. Mix will be dry and crumbly. Stir in the boiling water last, mix well until lumps dissolve. Batter will be thin, this is the secret to super moistness. Pour batter evenly into the prepared pans. Bake for 30-35 minutes in the preheated oven until the cake tests done with a toothpick or a knife pulling out mainly clean. Remove from oven, leave in the pans for 10 minutes. Remove cake and leave to cool completely on a wire rack before icing.

For Cupcakes: Line cupcake pan with paper liners and fill 2/3 full with batter. Bake cupcakes for 18-22 minutes. Cool completely before frosting. See our website for icing and additional recommendations.

Enjoy this bundle of 3 baking mixes for a discounted price.

Included in the bundle is:

Triple Fudge Brownie Mix with white & dark chocolate chips. 

White Chocolate Blondie Mix with coconut and brown sugar.

Dark Chocolate Cake & Cupcake Mix