Chocolate Brownies
with Chocolate Chips | Serves 4+
Why eat chocolate when you can eat double chocolate! That’s why these chocolate brownies get sneaky dark and white chocolate chips stirred into the mix. It's a perfect treat with hardly any hands-on time and maximum wow-factor.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
chocolate brownie mix
(Contains: Gluten; May be present: Soy, Sesame, Peanuts, Tree Nuts, Milk)
1 packet
Dark Chocolate Chips
(Contains: Milk, Soy; May be present: Sesame, Peanuts, Gluten, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 packet
white chocolate chips
(Contains: Milk, Soy; May be present: Sesame, Peanuts, Tree Nuts, Gluten)
Not included in your delivery
150 g
butter
(Contains: Milk; )
3
eggs
(Contains: Eggs; )
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 180°C/160°C fan-forced. Line a 20cm square baking tin with baking paper. Melt the butter in the microwave or in a saucepan.
Crack the eggs into a large mixing bowl. Add the chocolate brownie mix, dark chocolate chunks, mini white chocolate chips, melted butter and a pinch of salt. Stir together with a wooden spoon until well combined.
Transfer the brownie mixture into the prepared baking tin and spread using the back of a wooden spoon. Bake until just firm to the touch but still a little soft in the middle, 25-28 minutes. Cool completely in the baking tin.
TIP: To check if the brownies are done, stick a toothpick or skewer in the centre. It should come out with crumbs clinging. If you like your brownies more cakey and less fudgey, bake for an extra 5 minutes.
TIP: The brownies will firm up more once they've cooled.
When the brownies have cooled, slice into squares and plate on a serving dish. TIP: Refrigerate any leftover brownies in an airtight container!
