Chocolate brownie mix, red coloured icing mix and white icing mix
Serves 8. Per brownie (oven baked as per instructions) Typical Values
% of your Reference Intake
Typical values per 100g: Energy: 1885kJ / 449kcal
| Typical values (cooked as per instructions) | per 100g | per brownie | % based on RI for Average Adult |
|---|---|---|---|
| Energy | 1885kJ | 1242kJ | 15% |
| 449kcal | 296kcal | 15% | |
| Fat | 19.0g | 12.5g | 18% |
| Saturates | 11.8g | 7.8g | 39% |
| Carbohydrate | 65.6g | 43.2g | 17% |
| Sugars | 51.8g | 34.1g | 38% |
| Fibre | 1.7g | 1.1g | - |
| Protein | 3.2g | 2.1g | 4% |
| Salt | 0.11g | 0.07g | 1% |
RI= Reference intake of an average adult (8400 kJ / 2000 kcal)
This pack contains 8 servings
INGREDIENTS: Icing Sugar, Wheat Flour (Wheat Flour, Calcium Carbonate, Folic Acid, Iron, Niacin, Thiamin), Sugar, Cocoa Powder, Palm Oil, Cornflour, Rapeseed Oil, Raising Agents: Calcium Phosphates, Sodium Carbonates; Colours: Paprika Extract, Beetroot Red.
Allergy advice
For allergens, including cereals containing gluten, see ingredients in bold. Also, not suitable for customers with an allergy to egg, milk or soya due to manufacturing methods.
Suitable for Vegetarians
This is a raw product and must be fully cooked before eating. Ensure good kitchen hygiene and hand washing when handling raw flour and raw flour products.
You will need:
7” (18cm) Round Cake tin, Greased And Lined
2 Piping bags
2 Star Nozzles
Scissors
BROWNIE MIX:
1 Medium Egg
25g Melted Unsalted Butter
25ml Cold Water
RED ICING MIX:
40g Softened Unsalted Butter
WHITE ICING MIX:
15g Softened Unsalted Butter
Instructions:
Stage 1
1. Preheat the oven to 180˚C/Fan 160˚C/Gas 4.
2. Empty the brownie mix into a bowl, add 1 medium egg, 25g unsalted butter and 25ml water. Beat well with wooden spoon for 1 minute. Spoon the mix into your prepared cake tin and spread it out evenly.
3. Bake in the centre of the oven and cook for 20 mins for a gooey texture or 22 mins for a more fudgy texture. Ensure piping hot and do not reheat. Remove from the oven and leave to cool in the tin. Once cooled, remove from the tin and divide equally into 8 triangles.
All cooking appliances vary. This is a guide only.
Stage 2
1. Whilst the brownie is baking, make the red icing. Empty the red icing mix into a small bowl, add 40g of softened unsalted butter and mix until smooth with a spoon. Cover and leave to stand whilst the brownie is cooling - the icing will change to red on standing. Stir gently again and place into a piping bag with a star nozzle (not included) and snip a small hole in the end so the nozzle just pokes through.
2. Empty the white icing mix into a small bowl and add 15g of softened unsalted butter. Mix well until smooth. Place into a piping bag with a star nozzle (not included) and snip a small hole in the end so the nozzle just pokes through.
3. Using the picture on the box as a guide, pipe the white icing onto the curved edge, and the tip of the brownie triangle to make the rim and pom-pom of the hat. Then fill in the rest of the brownie with red icing to make the base of the hat.
Top tip:
Don’t over mix the red icing, it will turn pink.
Packed in United Kingdom
394g
For best before end: see base of pack. Store in a cool, dry place. Once baked, store in an airtight container for best quality.
Bag: Recycle with bags at large supermarket, Don't recycle at home
Box: Recycle
We are happy to replace this item if it is not satisfactory
Sainsbury's Supermarkets Ltd.
33 Charterhouse Street, London, EC1M 6HA
Customer services 0800 636262
Not for EU
Item code: 8261183
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