Preheat oven to 175C/350F, Gas mark 4. Line the bottom of a 20x20cm baking tin or similar size, with baking paper. For the best results, all ingredients should be at room temperature.
Mix contents of the pack with 200g of softened butter and 2 eggs. Blend well to a smooth paste using a wooden spoon. Follow with 100ml of milk and blend again by hand.
Pour batter into the tin.
Bake for 25 mins.
With brownies, unlike cakes, you don’t want a skewer to come out all clean. The brownies should be slightly clingy on the outside but still gooey in the middle. Place on a rack. Cool before serving.
Raw cane sugar*, corn flour*, wholegrain brown rice flour (15%)*, chocolate drops (15%)* (raw cane sugar, cocoa mass, cocoa butter, emulsifier: sunflower lecithin), cocoa powder (8%)*, thickener: carob bean gum*, sea salt, pure bourbon vanilla*
May contain traces of milk.
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