Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
200 grams
Chocolate Chips
(Contains Soya May contain Milk)
30 grams
Unsalted Butter
(Contains Milk)
75 grams
Caster Sugar
75 grams
Plain Flour
(Contains Cereals containing gluten)
10 grams
Cornflour
Not included in your delivery
1 tbsp
Oil for Cooking
1 unit(s)
Egg
¼ tsp
Salt
Nutritional information
Utensils
Instructions
a) Preheat your oven to 180°C/160°C fan/gas mark 4.
b) Line a baking tray (approx.15cm x 20cm) with baking paper.
a) In a small saucepan, combine half the chocolate chips, the unsalted butter, sugar and oil (see pantry for amount). Melt on low heat, while stirring, until the chocolate and butter have fully melted, 2-3 mins. Transfer the chocolate mixture to a large mixing bowl and set aside to cool, 10 mins.
b) Once the chocolate mixture has cooled, add in the egg (see pantry for amount) and mix until fully combined.
c) Add plain flour, cornstarch and salt (see pantry for amount) to the mixing bowl and mix until the brownie batter is smooth.
a) Fold in half the remaining chocolate chips and pour the batter into your lined baking tray. Spread the batter evenly in the baking tray
b) Pop on the middle shelf of the oven to bake, 18-20 mins. TIP: If you like your brownies on the gooey side, bake them for 2 mins less. If you like your brownies on the chewy side, bake them for 2 mins more.
c) Once baked, leave the brownies in the baking tray to cool completely before slicing and serving.
