Makes 12 portions of delicious award winning chocolate brownie. The recipe was approved by Michel Roux and is the perfect treat served warm or cold. Your kit will contain all of the dry ingredients that you’ll need, a step-by-step recipe card and even some handy extras to help you along.
Pre-heat the oven to 180°C/Gas Mark 4 (160oC fan assisted), and grease and line the foil tray provided.
Cream 200g soft butter with the caster sugar (bag 1). Then add the flour and cocoa (bag 2), Belgian dark chocolate chunks (bag 3) and 3 eggs before mixing well.
Pour into the prepared tin, level the top and bake for 35-40 minutes.
Half fill a mug or small bowl with boiling water and sit the sealed bag of white Belgian chocolate chunks (bag 4) in it.
Once melted, snip off one corner of the bag, and drizzle the white chocolate over the cooked brownie in your favourite pattern - have fun personalising your bake!
Ingredients (allergens in bold): Ingredients: caster sugar, self raising flour (wheat flour, raising agents (sodium acid pyrophosphate, sodium bicarbonate), statutory nutrients (calcium, niacin, iron, thiamin)), Belgian dark chocolate chunks (14%) (cocoa mass, sugar, emulsifier: soy lecithin, natural vanilla flavouring), cocoa, Belgian white chocolate chunks (9%) (sugar, whole milk powder, cocoa butter, skimmed milk powder, emulsifier: soya lecithin, natural vanilla flavouring).