1 box NOMU minimakes Chocolate Brownie Batter Mix
60g unsalted butter, melted
2 large eggs, beaten
Ganache topping:
100ml heavy cream
180g milk chocolate, finely chopped
Colourful candy-coated sprinkles
Preheat the oven to 160°C (fan-assisted convection). Grease and line a 20cm square tin with baking paper.
Whisk the butter with the sugar (sachet 1), then whisk in the egg until the mixture is thick and creamy. Add the brownie mix (sachet 2) and stir to form a glossy batter.
Spread the batter evenly into the prepared tin and bake for about 15 minutes until cooked through but still fudgy inside. Set aside to cool in the tin.
To prepare the ganache topping, gently heat the cream in a saucepan until it just starts to bubble. Remove from the heat, pour over the chocolate and set aside for 1 min to heat it through. Gently mix to form a smooth and glossy ganache. Chill the ganache in the fridge until thickened but not firmly set (see Tip).
Spread the ganache on top of the cooled brownie and gently tap the sides of the tin to even out any imperfections. Decorate with candy sprinkles. Place in the fridge to set the ganache, then slice up and serve.
Tip: Make sure your ganache is thick and luscious but still pourable before layering it on top of your brownie. If it is too runny, it can run down the sides and may not be able to hold up the sprinkles.
1 box NOMU minimakes Chocolate Brownie Batter Mix
60g unsalted butter, melted
2 large eggs, beaten
Ganache topping:
100ml heavy cream
180g milk chocolate, finely chopped
Colourful candy-coated sprinkles
Preheat the oven to 160°C (fan-assisted convection). Grease and line a 20cm square tin with baking paper.
Whisk the butter with the sugar (sachet 1), then whisk in the egg until the mixture is thick and creamy. Add the brownie mix (sachet 2) and stir to form a glossy batter.
Spread the batter evenly into the prepared tin and bake for about 15 minutes until cooked through but still fudgy inside. Set aside to cool in the tin.
To prepare the ganache topping, gently heat the cream in a saucepan until it just starts to bubble. Remove from the heat, pour over the chocolate and set aside for 1 min to heat it through. Gently mix to form a smooth and glossy ganache. Chill the ganache in the fridge until thickened but not firmly set (see Tip).
Spread the ganache on top of the cooled brownie and gently tap the sides of the tin to even out any imperfections. Decorate with candy sprinkles. Place in the fridge to set the ganache, then slice up and serve.
Tip: Make sure your ganache is thick and luscious but still pourable before layering it on top of your brownie. If it is too runny, it can run down the sides and may not be able to hold up the sprinkles.
Our deliciously inspiring newsletter features mouth-watering new recipes, exciting product specials, exclusive online deals and plenty of foodie news.
There are no reviews yet. Be the first one to write one.
Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
Subscribe to our Newsletter
SAFE & SECURE SHOPPING
Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…
How can we (ahem) serve you today?
Looking for information on a specific product, or simply want to get in touch? Please complete the form below, and we’ll get back to you as soon as possible.
