Choc Chip Brookie Kit
PERFECTLY FUDGY and DELICIOUS
Indulge in the best of both worlds: half brownie, half cookie, 100% crowd pleaser. This brookie baking kit creates 8 servings of moreish, chocolatey brookie with a perfect blend of crisp edges and a gooey centre packed with melty chocolate chips.
PERFECTLY FUDGY and DELICIOUS
Indulge in the best of both worlds: half brownie, half cookie, 100% crowd pleaser. This brookie baking kit creates 8 servings of moreish, chocolatey brookie with a perfect blend of crisp edges and a gooey centre packed with melty chocolate chips.
PERFECTLY FUDGY and DELICIOUS
Indulge in the best of both worlds: half brownie, half cookie, 100% crowd pleaser. This brookie baking kit creates 8 servings of moreish, chocolatey brookie with a perfect blend of crisp edges and a gooey centre packed with melty chocolate chips.
“Brookies are one of the most indulgent bakes but can often be a bit of a faff to make! This baking kit takes away all the hassle and truly makes for the perfect brookie every time.”
Contents
Each kit comes in a hand-illustrated box with easy-to-follow intructions and a link to a step-by-step bake-along tutorial with Freya herself.
1x Cookie mix, 2x Chocolate chips , 1x Brownie mix.
Ingredients & Allergens
Plain flour (Wheat flour, Calcium carbonate, Niacin, Iron, Thiamine), Wheat Gluten, Light brown sugar (Cane Molasses), ), Dark chocolate chips (Sugar 58.5%, Cocoa Mass 33%, Cocoa Butter 8.0%, Emulsifier: lecithins (Soya) <1%, Natural Vanilla Flavourings <1%), Sugar (or sucrose), Cocoa powder (Cocoa, Acidity regulator: Potassium Carbonate E501), Corn flour (Maize Starch), Baking powder (Raising Agents - Sodium Acid pyrophosphate, sodium hydrogen carbonate, Wheat flour (with calcuim, Iron, Niacin, Thiamine), Salt (Anti caking agent E535)
Nutritionals
per 100g (dry mix as sold) per 52.5g (each brookie as baked)
Energy 1721kJ/407kcal 879kJ/210kcal
Fat 5.9g 8.7g
of which Saturates 3.4g 3.8g
Carbohydrate 33g 12g
of which Sugars 45g 14g
of which Polyols 0.0g 0.0g
Fibre 3.1g 1.7g Protein 6.1g 3.0g Salt 0.70g 0.28g
Instructions
1. Preheat oven to 160c fan, line a loaf tin with parchment paper
2. Melt 75g of your butter (either in the microwave or in a pan on the hob). Put the melted butter into a large bowl along with sachet 1 and 1 tablespoon of milk. Mix until it forms a cookie dough
3. Add in sachet 2 and mix. Put this cookie dough into your loaf tin and press down until it covers the base of the tin. Put this in the fridge whilst you make the brownie layer.
4. Put sachet 3 and the remaining 20g of butter into a microwave safe bowl, microwave in 30 second bursts until melted (or alternatively melt in a pan on the hob). Pour the melted chocolate mixture into your bowl, you can use the same bowl you used for the cookie mixture
5. Add in sachet 4 and 60ml of milk. Mix until there are no lumps. Put the brownie batter into the tin on top of the cookie layer, spread until smooth
6. Place into the oven for 45mins, once baked leave to cool completely before cutting into squares. I’d recommend leaving to set in the fridge before slicing for best results