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Marbled choc fudge and raspberry brownies

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HERE'S HOW WE MAKE IT

With a tray of this brownie mix in your freezer, you'll always be only half an hour away from an amazing afternoon tea, dessert or a very lucky small person's lunchbox treat. Delicious though the classic fudgy base of this brownie is, it's the surprising bursts of sweet-tartness from the raspberries that really makes these outstanding. We make the mixture here and then freeze it in grease-proof paper lined foil trays, ready for you to bake at home any time you need a little pick me up. 

INGREDIENTS

Dark chocolate, butter, egg, caster sugar, salt, plain flour, cream cheese, vanilla extract, raspberries 

ALLERGENS

CONTAINS:
Gluten, Dairy, Soy, Egg.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Shellfish, Fish, Sesame, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

 LARGE 
ENERGY17227kj
PROTEIN63.9g
FAT TOTAL243.6g
- SATURATED150.9g
CARBS409.3g
- SUGARS318.8g
SODIUM2383mg

SIZES

Large:
9 to 16 squares, depending on greed or generosity.

GOES WITH

Serve warm with ice cream and berries on the side or cut into squares for a lunchbox or office treat.

PREP, COOK AND SERVE

PLEASE NOTE:  This product is raw and should be cooked before consumption.

Although this mix is frozen, it remains soft - it is still at a safe temperature.

Frozen product. Defrost in refrigerator. Once defrosted cook and consume within 48 hours.

Remove plastic film and bake in a preheated 150C oven for 45 (from defrosted) to 55 minutes (from frozen), or until a skewer tests not exactly clean but not uncooked. We're after squidgy here. Cool in the tin on a rack before cutting into squares. The cooled brownies will keep in a sealed container in the fridge for a week. I'll believe that when I see it.

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