• About this item CHOCOLATE CHEESECAKE BROWNIE - Treat yourself with this luxurious chocolate cheesecake brownie kit The perfect gift for foodies This mix makes 12 brownies BAKING WITH LESS FUSS - Our chocolate cheesecake mix is baking from scratch but with less fuss, and less mess Wow your friends and family with these delicious bakes PERFECT FOR SPECIAL EVENTS - This baking mix is perfect as a gift for foodies, or for baking with children as it has a step by step recipe to follow EXCLUSIVE RECIPE - Our chocolate cheesecake brownie recipe has been exclusively approved by Michel Roux OBE INCLUDES - This baking set contains all of the dry ingredients that you’ll need, a step-by-step recipe card and even some handy extras to help you along ›See more product details.

Product Description ------------------- Ingredient kit to make a brownie with cheesecake and chocolate topping. Kit includes award winning British self raising flour, Belgian dark chocolate chips, British caster sugar, British granulated sugar and cocoa. Makes 12 decadent portions. Ingredients ----------- Caster sugar, granulated sugar, dark chocolate chips (16%) (sugar, cocoa mass, cocoa butter, emulsifier: soy lecithin, natural vanilla flavouring), self raising flour (wheat flour, raising agents (sodium pyrophosphate and sodium bicarbonate), statutory tion (calcium, niacin, iron, thiamin)), cocoa P.when('A').execute(function(A) { A.on('a:expander:toggle_description:toggle:collapse', function(data) { window.scroll(0, data.expander.$expander[0].offsetTop-100); }); }); Directions ---------- Preheat the oven to 180oC/160oC fan/ Mark 4. Grease your tin & line with the greaseproof paper. In a large mix together the caster sugar, flour & cocoa powder (bag 1) with 100g soft butter & 2 medium eggs until light and fluffy. Transfer the brownie mixture into the prepared tin & spread evenly. Bake your brownie for 25 minutes, until it’s set around the edges but is still soft in the centre. Take the brownie out of the oven & set on a wire rack in the tin to cool for 10 minutes. Use a spoon to gently press onto the brownie to flatten it down. Leave to cool for a further 10-15 minutes. In a clean , beat together the cream cheese, 2 egg yolks & granulated sugar (bag 2) until the mixture is smooth. Pour the cream cheese mixture over your brownie base. Smooth to the edges with the back of a spoon & give your tin a few sharp taps on the work surface to flatten. Bake again for 25 minutes, or until the cream cheese layer is set & slightly golden around the edges. Initially it will seem a little wobbly but it will firm up as it cools completely. When the cream cheese layer is completely cool, start making the chocolate topping. In a pan, add 25g of unsalted butter & 35ml milk. Turn up the heat until the butter has melted. Take the pan off the heat, add in the chocolate chips (bag 3) & stir until melted & smooth. Drizzle the chocolate over the cooled cream cheese layer. Cool the brownie for at least 3-4 hours in the refrigerator. Carefully remove the brownie from the tin - you may need to use a table to help loosen the edges & did the paper. Cut into 12-16 squares, using a clean . Manufacturer Contact Information -------------------------------- Bakedin, 4-7 Lennox Mall, Lennox Road, Basingstoke, RG224DF See more ( javascript:void(0) )