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Chocolate Brownies
Chocolate Brownies
Bake Mixes

Chocolate Brownies

550 g

Who can resist gooey brownies with real chocolate chips? Especially when they are so simple to bake! Ina Paarman’s Chocolate Brownies are rich, fudgy, and one of our top sellers.

SKU: 0601-07-0870
  • Sugar
  • Wheat Flour (Gluten)
  • Chocolate Chips (9%) [Sugar, Cocoa Mass, Cocoa Butter, Soya Lecithin, Flavouring]
  • Cocoa Powder
  • Corn Starch
  • Malt Extract Powder (Malted Barley [Gluten], Water)
  • Raising Agent
  • Salt
  • Flavouring
  • Yeast Extract
    • Dry Mix: Wheat, Gluten, Soya
    • Added Ingredients: Cow's Milk, Egg
    • This product has been manufactured in a factory that uses tree nuts.

    Dry Mix (Box Contents)

    • Dairy Free
    • Halaal
    • Kosher Parev


    Brownies (When Baked as per Box Instructions)

    • Lacto Ovo Vegetarian
    • Eggs: 2 x Extra Large or Jumbo Eggs
    • Oil: ½ Cup (125 ml) Canola or Sunflower Oil
    • Butter: ¼ Cup (60 g) Butter, Melted
    • Milk: ½ Cup (125 ml) Full Cream Milk, Hot
    • Square Cake Tin (20 cm or 22 cm)
    • Electric Beater
    • (Oven Rack in Middle Position)
    • Oven: 25 - 30 Minutes at 180°C
    • Microwave: 4 Minutes + 3 Minutes on High

    AS ILLUSTRATED ON BOX

    • Adjust the oven rack to the middle position and preheat the oven to 180 °C.
    • Butter and line the base of the tin with baking paper.
    • Beat the eggs, oil, and melted butter together for 30 seconds on high speed, until well blended.
    • Add the hot milk and beat until well blended.
    • Add the dry mixture and chocolate chips. Fold in carefully with a spatula.
    • Blend until just combined, do not beat – folding by hand gives the best result.
    • Scrape the mixture into the prepared tin.
    • Bake for 25 - 30 minutes. Brownies are done when a thin-bladed knife inserted into the centre comes out clean, or when the brownies pull away slightly from the sides of the tin. Don’t overcook the brownies, they must still be moist inside.
    • Allow to cool in the tin for 10 minutes.
    • Turn out the brownie slab onto a cooling rack. Do not cut until the brownies have cooled.
    • Cut into 16 squares.


    MICROWAVE INSTRUCTIONS
    TESTED IN A 650 & 750 WATT OVEN

    • Use a 22 cm x 22 cm microwavable dish, lined with absorbent kitchen paper.
    • Cook on high for 4 minutes. Leave to stand for 5 minutes (in the microwave).
    • Finish brownies off with a final 3 minutes on high.
    • Rest in the dish for 10 minutes to firm.


    VARIATIONS

    CHILLI BROWNIES

    • Add 2 t (10 ml) of cayenne pepper to the Brownie Mix.
    • Decorate with chilli-flavoured ganache.
    • See the recipe.


    BILLIONAIRE’S BROWNIES

    • Bake the brownies (without adding the choc chips) in a Swiss roll pan.
    • When baked, spread with a caramel condensed milk layer.
    • Melt reserve choc chips and spread melted chocolate over the caramel layer.
    • Leave to cool before cutting.
    • See the recipe.


    NUTTY CHOC BROWNIES

    • Top unbaked mixture, once in the tin, with 100 g roughly chopped pecan nuts.
    • See the recipe.



    PECAN MUD PIE
    A dessert or teatime treat that looks stunning, yet takes only about 10 minutes to mix and 30 - 35 minutes to bake.

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