Make Them Your Own Brownies
One fudgy base, endless twists. Start with our Triple Fudge Brownie Mix, then make it your own.
You add: Oil or butter & egg (per pack) + your favourite mix-ins
View full recipe →Triple Fudge Brownie Mix with White & Dark Chocolate Chips
Regular price
$12.99
Our Gold Award-winning Triple Fudge Brownie Mix delivers everything you want in a home-baked brownie—rich, fudgy centres, a crisp crackly top and perfectly chewy edges. Made with Dutch-process cocoa, creamy white chocolate chips and rich dark chocolate chips, it's everything chocolate lovers could wish for.
Unlike many brownie mixes, ours is designed to create thick brownies with one pack using a standard 8 x 8-inch (20 cm x 20 cm) square pan. Simply add eggs and butter or oil, mix in one bowl and have them oven-ready in just five minutes.
Try adding:
- Toasted walnuts or pecans
- Fresh or frozen raspberries
- Espresso powder for an even richer chocolate flavour
- Orange zest
- A swirl of peanut butter, almond butter or tahini
- Flaky sea salt
Perfect for:
- Lunchboxes
- Dessert with ice cream
- Brownie sundaes
- Homemade gifts
- Afternoon tea
- Chocolate lovers
Fun tip: Slice and freeze your brownies between layers of baking paper. They thaw beautifully, or enjoy one straight from the freezer for an extra-fudgy treat.
Made in New Zealand using premium local and imported ingredients.
Ships from Auckland, New Zealand · Arrives in 1–3 business days
Order by 12pm NZT for same-day dispatch
Shopping from the US? Visit our US site
Order by 12pm NZT for same-day dispatch
Shopping from the US? Visit our US site
Add from your pantry:
170 grams melted butter or 1/2 cup vegetable oil
4 eggs (2 eggs may be used for a chewier brownie)
1 teaspoon vanilla extract (optional)
Preheat the oven to 180°C/350°F.
In a large bowl, beat eggs until light yellow and 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 20cm x 20cm (8x8 inch) 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 minutes (25-28 if using 2 eggs) for gooey brownies, or 5-8 minutes more for firmer brownies. Leave to cool 5-10 minutes before cutting.
Sugar, Wheat Flour, Cocoa Powder, White Compound Chocolate Chips (9%) (Sugar, Vegetable Fat, Milk Solids, Emulsifier (Soy Lecithin), Natural Flavour), Dark Chocolate Compound Chips (9%) (Sugar, Vegetable Fat, Cocoa Powder, Emulsifier (Soy Lecithin), Natural Flavour), Maize Starch, Salt, Raising Agent (Sodium Bicarbonate), Acidity Regulators (Sodium Acid Pyrophosphate, Calcium Phosphate)
Contains: Gluten, Wheat, Soy, Milk.
Serving size: 38g · Servings per pack: 16
Per serving: Energy 640 kJ · Protein 2 g · Fat, total 2.6 g · — saturated 2.2 g · Carbohydrate 29.6 g · — sugars 25.2 g · Sodium 175 mg
Per 100g: Energy 1684 kJ · Protein 5.3 g · Fat, total 6.8 g · — saturated 5.8 g · Carbohydrate 77.9 g · — sugars 66.3 g · Sodium 461 mg
Make It Your Own
One pack, so many twists. Here are a few ideas to get you started — then show us what you make.
Brookies (Brownie-Mix Cookies)
The best of both worlds — fudgy and decadent like a brownie, with the crisp, crackly edges of a cookie.
You add: Your choice of mix-ins — nuts, cranberries, coconut, mini marshmallows or chocolate chunks
View full recipe →
S'more Skillet Pan Brownies
Campfire s'mores, indoors and any time — a fudgy skillet brownie on a buttery cookie crust, topped with toasted marshmallows.
You add: Crushed graham crackers or digestives, butter, marshmallows & chocolate
View full recipe →
Raspberry Cream Cheese Brownies
Creamy cheesecake swirled into thick, fudgy brownies — a tangy contrast to all that rich chocolate.
You add: Cream cheese, icing sugar, an egg yolk, vanilla & fresh raspberries
View full recipe →
Egg & Butter-Free Triple Fudge Brownies
Rich, fudgy brownies with no eggs or dairy — yoghurt and oil keep them wonderfully moist.
You add: 1 cup yoghurt + 1/2 cup oil
View full recipe →
Chocolate Fudge Stout Brownies
Super moist and dense with a malty depth from stout — reminiscent of sticky date pudding.
You add: 1 egg, 1 cup stout & 1/4 cup oil or butter
View full recipe →
Quadruple Chocolate Baked Alaska Flambé
A dramatic showstopper — brownie and ice cream under torched meringue, flambéed at the table.
You add: Ice cream, eggs, sugar, berries & a spirit to flambé
View full recipe →Made something with your Triple Fudge Brownie Mix with White & Dark Chocolate Chips?
Show us what you made →
Secrets: Answered
Tips & tricks from our kitchen
Brown the butter before adding it for a nutty, caramel depth
Finish brownies with flaky sea salt
Regular price
$12.99
Our Gold Award-winning Triple Fudge Brownie Mix delivers everything you want in a home-baked brownie—rich, fudgy centres, a crisp crackly top and perfectly chewy edges. Made with Dutch-process cocoa, creamy white chocolate chips and rich dark chocolate chips, it's everything chocolate lovers could wish for.
Unlike many brownie mixes, ours is designed to create thick brownies with one pack using a standard 8 x 8-inch (20 cm x 20 cm) square pan. Simply add eggs and butter or oil, mix in one bowl and have them oven-ready in just five minutes.
Try adding:
- Toasted walnuts or pecans
- Fresh or frozen raspberries
- Espresso powder for an even richer chocolate flavour
- Orange zest
- A swirl of peanut butter, almond butter or tahini
- Flaky sea salt
Perfect for:
- Lunchboxes
- Dessert with ice cream
- Brownie sundaes
- Homemade gifts
- Afternoon tea
- Chocolate lovers
Fun tip: Slice and freeze your brownies between layers of baking paper. They thaw beautifully, or enjoy one straight from the freezer for an extra-fudgy treat.
Made in New Zealand using premium local and imported ingredients.
Ships from Auckland, New Zealand · Arrives in 1–3 business days
Order by 12pm NZT for same-day dispatch
Shopping from the US? Visit our US site
Order by 12pm NZT for same-day dispatch
Shopping from the US? Visit our US site
Add from your pantry:
170 grams melted butter or 1/2 cup vegetable oil
4 eggs (2 eggs may be used for a chewier brownie)
1 teaspoon vanilla extract (optional)
Preheat the oven to 180°C/350°F.
In a large bowl, beat eggs until light yellow and 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 20cm x 20cm (8x8 inch) 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 minutes (25-28 if using 2 eggs) for gooey brownies, or 5-8 minutes more for firmer brownies. Leave to cool 5-10 minutes before cutting.
Sugar, Wheat Flour, Cocoa Powder, White Compound Chocolate Chips (9%) (Sugar, Vegetable Fat, Milk Solids, Emulsifier (Soy Lecithin), Natural Flavour), Dark Chocolate Compound Chips (9%) (Sugar, Vegetable Fat, Cocoa Powder, Emulsifier (Soy Lecithin), Natural Flavour), Maize Starch, Salt, Raising Agent (Sodium Bicarbonate), Acidity Regulators (Sodium Acid Pyrophosphate, Calcium Phosphate)
Contains: Gluten, Wheat, Soy, Milk.
Serving size: 38g · Servings per pack: 16
Per serving: Energy 640 kJ · Protein 2 g · Fat, total 2.6 g · — saturated 2.2 g · Carbohydrate 29.6 g · — sugars 25.2 g · Sodium 175 mg
Per 100g: Energy 1684 kJ · Protein 5.3 g · Fat, total 6.8 g · — saturated 5.8 g · Carbohydrate 77.9 g · — sugars 66.3 g · Sodium 461 mg
Make It Your Own
One pack, so many twists. Here are a few ideas to get you started — then show us what you make.
Make Them Your Own Brownies
One fudgy base, endless twists. Start with our Triple Fudge Brownie Mix, then make it your own.
You add: Oil or butter & egg (per pack) + your favourite mix-ins
View full recipe →Brookies (Brownie-Mix Cookies)
The best of both worlds — fudgy and decadent like a brownie, with the crisp, crackly edges of a cookie.
You add: Your choice of mix-ins — nuts, cranberries, coconut, mini marshmallows or chocolate chunks
View full recipe →S'more Skillet Pan Brownies
Campfire s'mores, indoors and any time — a fudgy skillet brownie on a buttery cookie crust, topped with toasted marshmallows.
You add: Crushed graham crackers or digestives, butter, marshmallows & chocolate
View full recipe →Raspberry Cream Cheese Brownies
Creamy cheesecake swirled into thick, fudgy brownies — a tangy contrast to all that rich chocolate.
You add: Cream cheese, icing sugar, an egg yolk, vanilla & fresh raspberries
View full recipe →Egg & Butter-Free Triple Fudge Brownies
Rich, fudgy brownies with no eggs or dairy — yoghurt and oil keep them wonderfully moist.
You add: 1 cup yoghurt + 1/2 cup oil
View full recipe →Chocolate Fudge Stout Brownies
Super moist and dense with a malty depth from stout — reminiscent of sticky date pudding.
You add: 1 egg, 1 cup stout & 1/4 cup oil or butter
View full recipe →Quadruple Chocolate Baked Alaska Flambé
A dramatic showstopper — brownie and ice cream under torched meringue, flambéed at the table.
You add: Ice cream, eggs, sugar, berries & a spirit to flambé
View full recipe →Made something with your Triple Fudge Brownie Mix with White & Dark Chocolate Chips?
Show us what you made →
Secrets: Answered
Tips & tricks from our kitchen
Brown the butter before adding it for a nutty, caramel depth
Finish brownies with flaky sea salt
What's inside
Real ingredients, nothing to hide
The good stuff that goes into every pack — and nothing that shouldn't.
Dutch-Processed Cocoa
Dutch-processed for a smoother, darker, less-bitter chocolate hit — it's why the crumb bakes up so deeply cocoa.
Deep & dark