|Typical Values||Per 100g*||Per 52g serving**|
|- of which saturates||6.9g||3.6g|
|- of which sugars||34g
Sugar, Rice Flour, Chocolate Chips (15%) (Cocoa Mass, Raw Cane Sugar, Cocoa Butter), Cocoa Powder (10%), Tapioca Starch, Raising Agents (Disodium Diphosphate, Sodium Hydrogen Carbonate, Calcium Sulphate)
Store in a cool, dry place away from strong light and odours. Produce of more than one country, packed in the UK.
1 x 400g Delicious Alchemy Chocolate Brownie Mix
100g unsalted butter or dairy free alternative
2 large eggs
Preheat the oven to 180C /160C fan/Gas Mark 4. Line the base and sides of a 20cm (8 inch) square tin with greaseproof paper. Make sure the paper sticks out 2.5cm (about an inch) above the rim of the tin. Add the brownie mix to a bowl. Melt the butter (or dairy free alternative) and pour this over the brownie mix and stir until the mix is starting to form a batter.
Lightly beat the eggs, add to the mix and stir together well. Spread the batter into the tin and smooth the top. Bake for 18-22 minutes. When they’re done, leave them to cool in the tin for 20 minutes before lifting out and transferring to a cooling rack. Use the paper to help you. Leave to cool completely before slicing.
Here’s a yummy idea. Why not add chopped pecans or walnuts for a delicious nutty crunch?
See the egg free chocolate brownie recipe.
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