Ingredients:
Brownie
· 450g YesYouCan Chocolate Mud Cake Mix
· 80 g butter unsalted (melted) or margarine (dairy free)
· pinch of salt
· 2 eggs or YesYouCan Vegan Egg Replacer
Frosting
· 100g YesYouCan Chocolate Mud Cake icing mix
· 90g butter unsalted (soften) or margarine (dairy free)
· 450g YesYouCan Chocolate Mud Cake Mix
· 80 g butter unsalted (melted) or margarine (dairy free)
· pinch of salt
· 2 eggs or YesYouCan Vegan Egg Replacer
Frosting
· 100g YesYouCan Chocolate Mud Cake icing mix
· 90g butter unsalted (soften) or margarine (dairy free)
Directions:
- Preheat the oven to 160 °C. (fan-forced). Grease and line a 20 cm square baking tin with baking paper and set aside.
- In a large mixing bowl Add YesYouCan Chocolate Mud Cake Mix, butter unsalted (melted) or margarine (dairy free), eggs or YesYouCan Vegan Egg Replacer, use spatula mixes until well combined.
- Pour mixture into the prepared baking tin and bake for 15-20 minutes* or until a crust has formed on the top and the brownie feels slightly firm (do not overcook).
- Allow to cool completely in the tin before turning out and cutting into slices.
Tip: When slicing the brownie carefully measure and slice into even sized portions in desired shapes.
- While the brownies are cooling, mix butter unsalted (soften) or margarine (dairy free) with icing mix.
- Spread the prepared frosting evenly on top of the brownies and serve!
*Use as a guide only as all ovens vary.
Storage: Store in an airtight container at room temperature for up to 5 days.
