Quantity of Paul Hollywood Belgian Chocolate Brownie Mix in trolley 0
as prepared Per 100g
Per Portion/Per 35g brownie (as prepared)
|Typical values||as prepared Per 100g||as prepared Per 35g brownie|
|Of which Saturates||13.3g||4.7 g|
|Of which Sugars||42.0g||14.7 g|
Preparation and Usage
You will need: 150g unsalted melted butter 3 medium eggs (beaten) 25 x 20cm greased and lined baking tin Paul's Top Tips To mix: If you don't have an electric mixer, mix vigorously with a wooden spoon until the batter is smooth and all ingredients are incorporated. Texture: To test for a beautiful gooey centre, insert a skewer into the middle of the brownie and slowly draw it out. If some mixture is left on the skewer you have the perfect brownie. To customise: For a perfect finishing touch, after cooling, dust the brownies with a quality cocoa powder or drizzle with melted chocolate - divine! To serve: Serve with a scoop of ice cream for an indulgent dessert. 1 Pre-heat the oven (190°C / 170°C Fan / Gas Mark 5) and line a baking tin with non-stick baking paper. Using an electric mixer, blend the melted butter into the entire brownie mix. With the mixer running slowly, add the beaten eggs until you have a smooth batter. 2 Pour into the lined baking tin and smooth to level the batter. 3 Place the tin on the middle shelf of the oven for 20-25 minutes until baked. Allow to cool before cutting into squares. Take care not to over bake - the top should crack slightly as it cools with a moist, chocolatey centre. And there you have it - Luxurious Belgian Chocolate Brownies!
- United Kingdom
- Made in the UK
- Suitable for Vegetarians
- May Contain Celery
- May Contain Eggs
- May also contain Celery and Egg
- No added colours or preservatives
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