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Chocolate Brownies
Chocolate Brownies
Bake Mixes

Chocolate Brownies

550 g

Who can resist ooey-gooey brownies? Especially when they are a simple bake! Ina Paarman’s Chocolate Brownies are rich, fudgy, and – best of all – so quick and easy to make.

Enjoy wholesome, homemade convenience without turning the kitchen upside down.

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
    • Egg
    • Dairy
    • Wheat
    • Gluten
    • Soya
    • Halaal
    • Kosher Dairy
    • Eggs: 2 x Extra Large or Jumbo Eggs
    • Butter: ¼ Cup (60 g) Butter, Melted
    • Oil: ½ Cup (125 ml) Canola or Sunflower Oil
    • Milk: ½ Cup (125 ml) Full Cream Milk, Hot
    • (Kosher households can replace the full cream cow's milk with almond, soya or coconut milk.)
    • Square Cake Pan (20 cm or 22 cm)
    • Electric Beater
    • Spatula
    • (Oven Rack in Middle Position)
    • 30 - 35 Minutes at 180°C

    AS ILLUSTRATED ON BOX

    • Adjust oven rack to middle position. Preheat oven to 180°C.
    • Prepare the pan, see video instructions below.
    • Beat eggs, melted butter, and oil together for 30 seconds on high speed, until well-blended.
    • Add milk and beat until well-blended on medium speed.
    • Add 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 mixture into prepared pan.
    • Bake for 30 minutes. Brownies are done when a thin-bladed knife inserted into the centre comes out clean, or brownies pull away slightly from the sides of the pan. Don’t overcook brownies, they must still be moist inside.
    • Allow to cool in the pan for 10 minutes. Lift out, using the paper overhang as handles. Place the brownie slab on a cooling rack. Do not cut until 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 microwave, with the door closed).
    • Finish brownies with a final 3 minutes on high.
    • Rest in the dish for 10 minutes to firm before lifting out with the baking paper overhang to help you.

    VARIATIONS

    CHILLI BROWNIES

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

    BILLIONAIRE’S BROWNIES

    Bake brownies in a Swiss roll pan and spread with a condensed milk fudge layer before cutting. See the recipe.

    ROCKY ROAD

    Add peanuts and popcorn to Brownie Mix. See 1-minute video and recipe.

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