Tesco Brownie with Carrot Design Kit 345g
Guideline Daily Amounts
- Energy
- 1052kJ
- 250kcal
- 13%of the reference intake
- Fat
- 8.7g
- 12%of the reference intake
- Saturates
- 5.9g
- 30%of the reference intake
- Sugars
- 36.4g
- 40%of the reference intake
- Salt
- 0.05g
- 1%of the reference intake
medium
high
high
low
Ingredients
INGREDIENTS: Sugar, Icing Sugar, Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin], Fat Reduced Cocoa Powder, Flavourings, Colours (Curcumin, Paprika Extract), Spirulina Extract.
Allergy Information
Number of uses
Net Contents
Preparation and Usage
Cooking time: 18-22 minutes
Method: Oven
You will need:
1 medium egg; 25ml water; 80g softened unsalted butter; 18cm (7 inch) round cake tin and greaseproof paper.
Method:
Brownie:
1. Pre-heat the oven to 180ºC / Fan 160ºC / Gas 4.
2. Grease a 18cm (7 inch) round cake tin lined with greaseproof paper.
3. Empty the brownie mix sachet into a large bowl and add the egg, 25ml water and 25g unsalted butter and mix with an electric whisk for 1-2 minutes until combined.
4. Spoon the mix into your prepared cake tin and spread it out evenly.
5. Place in the centre of the oven and cook for 18-22 mins.
6. Remove from the oven and leave to cool in the tin. Once cooled, remove from the tin and divide equally into 8 triangle slices.
Icing:
1. Empty each of the icing mixes (saving the icing mix bags for piping later) into two separate small bowls and add 30g softened unsalted butter for orange icing, 25g of softened unsalted butter for green icing.
2. Carefully mix each icing well with a spoon until just blended and then whip each icing separtley with an electric mixer until smooth and no lumps. Don’t over whisk or the icings will go too pale in colour.
3. Fill the orange and green buttercreams back into each of the icing bags, cut off the corner and pipe a carrot shape with the orange buttercream and use the green buttercream to pipe the carrot leaf top. Alternatively spread the orange icing onto the segments of brownie in a carrot shape and decorate with a carrot leaf top using the green icing.
| Typical Values | Per 100g | One brownie (59g) |
|---|---|---|
| Energy | 1782kJ / 424kcal | 1052kJ / 250kcal |
| Fat | 14.7g | 8.7g |
| Saturates | 9.9g | 5.9g |
| Carbohydrate | 69.1g | 40.8g |
| Sugars | 61.7g | 36.4g |
| Fibre | 1.0g | 0.6g |
| Protein | 3.4g | 2.0g |
| Salt | 0.08g | 0.05g |
| * Reference intake of an average adult (8400 kJ / 2000 kcal) | - | - |
| When prepared according to instructions. | - | - |
Microwave
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