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Triple Fudge Brownie Mix with White & Dark Chocolate Chips
Regular price
$12.99
Shipping calculated at checkout.
Our award winning 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 30 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 the kitchen facility
Directions:
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°
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.
Regular price
$12.99
Shipping calculated at checkout.
Our award winning 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 30 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 the kitchen facility
Directions:
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°
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.