Guideline Daily Amounts
- Energy
- 1267kJ 302kcal
- Fat
- 11.6g
- Saturates
- 7.1g
- Sugars
- 35.2g
- Salt
- 0.11g
Description
Ingredients
INGREDIENTS: Icing Sugar, Wheat Flour [Wheat Flour, Calcium, Folic Acid, Iron, Niacin, Thiamin], Sugar, Cocoa Powder, Palm Oil, Cornflour, Fat Reduced Cocoa Powder, Green Coloured Edible Sugar Decorations [Sugar, Coconut Oil, Shea Fat, Fruit And Vegetable Concentrates (Spirulina, Apple), Stabiliser (Acacia Gum), Glazing Agent (White and Yellow Beeswax), Colour (Lutein)] Cocoa Mass, Rapeseed Oil, Cocoa Butter, Dried Whole Milk, Raising Agents (Sodium Bicarbonate, Monocalcium Phosphate), Dried Egg White, Flavourings, Dried Skimmed Milk, Salt, Emulsifier (Soya Lecithins).
Allergy Information
Number of uses
Net Contents
Preparation and Usage
Cookling time: 19 minutes
Method: Oven
Makes: 9 brownies
You will need:
1 medium egg; 75g softened unsalted butter; 50-55ml cold water; 1x8” square lined cake tin, 1 lined baking tray; .
Method:
To Make the Brownie:
1. Pre-heat oven to 180ºC/Fan 160ºC/Gas 4 and line your 8inch cake tin.
2. Empty the brownie mix into a bowl and add the egg, 35ml water and 20g of melted butter.
3. Using a spoon mix together all the ingredients to form a lumpy mixture.
4. Pour the mixture into the lined tin. Bake in the centre of the oven for 19 minutes. For a gooey texture, reduce baking time to 17 minutes.
5. Remove from the oven and leave to cool.
To Make the Biscuits:
6. Pre-heat the oven to 180°C/Fan 160°C/Gas 4. Line a flat baking tray with greaseproof paper.
7. Empty the cookie sachet into a bowl, add 25g butter and 10ml water. Mix together to form a dough.
8. Roll out the dough to around 6mm thickness and using the gravestone stencil as a guide, (inside side of the carton stencil facing downwards onto the dough) carefully cut out 9 biscuits. Alternatively, draw round the stencil on baking paper and use this as the stencil.
9. Place your biscuits on the lined baking tray along with the remains of the rolled-out dough and put in the centre of the oven for 15 minutes.
10. Remove from the oven and allow to cool on the baking tray for 5 minutes before transferring to a cooling rack.
To Assemble:
11. Empty the chocolate icing sachet into a bowl and add 30g of softened butter.
12. Whisk until a smooth frosting is formed. When the brownie is completely cooled, cover the sponge with the chocolate frosting.
13. Empty the sachet of white icing into a bowl, keeping back the sachet to use as a piping bag, add 5-10mls cold water to form a smooth icing, place back in the sachet and use to decorate the cooled gravestone biscuits as desired.
14. With the remaining biscuit mix, crumble up and scatter over the frosting.
15. Place the biscuits upright into the frosting and use the sprinkles to complete the desired effect.
| Typical Values | Per 100g | One brownie (71g) |
|---|---|---|
| Energy | 1785kJ / 425kcal | 1267kJ / 302kcal |
| Fat | 16.4g | 11.6g |
| Saturates | 10.0g | 7.1g |
| Carbohydrate | 64.5g | 45.8g |
| Sugars | 49.6g | 35.2g |
| Fibre | 1.5g | 1.0g |
| Protein | 4.2g | 3.0g |
| Salt | 0.16g | 0.11g |
| * Reference intake of an average adult (8400 kJ / 2000 kcal) | - | - |
| When prepared according to instructions. | - | - |
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