Baking Tray - 36cm

How to make it?

• Put 1 tbsp of butter in a small mug and gently melt in the microwave - this should take 10-20 seconds.
• Tip the contents of one sachet of mug cookie mix into the mug and add 10ml milk.
• Mix thoroughly, then microwave on full power for 45 seconds (based on an 800W microwave - if you have a more or less powerful one,
 adjust time a few seconds either way).
• Allow to cool for 5 minutes (sorry, we know this is tough but trust us on this one - it will be HOT!).
• Enjoy straight from the mug. To make your mug cookie even more awesome,
 top with a scoop of vanilla
 ice cream.

Ingredients and Nutritional Information

Ingredients (allergens in bold): Plain flour (wheat flour, statutory nutrients (calcium carbonate, iron, thiamin, niacin)), Belgian dark chocolate chunks (19%) (cocoa mass, sugar, emulsifier: soya lecithin, natural vanilla flavouring), caster sugar, light brown sugar, natural vanilla flavouring, salt (salt, anti-caking agent: sodium ferrocyanide).

Nutritional Information (per 100g as sold): Energy 1643kJ / 388kcal, Fat 6.0g (on which saturates 3.4g), Carbohydrates 76g (of which sugars 44g), Protein 5.8g, Salt 0.7g

How to make it?

• Pre-heat the oven to 180°C/Gas Mark 4 (160°C fan assisted), and grease and line the foil tray provided.
• Cream 200g soft butter with the caster sugar (bag 1). Then add the flour and cocoa (bag 2), Belgian dark chocolate chunks (bag 3) and 3 eggs before mixing well.
• Pour into the prepared tin, level the top and bake for 35-40 minutes.
• Half fill a mug or small bowl with boiling water and sit the sealed bag of white Belgian chocolate chunks (bag 4) in it.
• Once melted, snip off one corner of the bag, and drizzle the white chocolate over the cooked brownie in your favourite pattern - have fun personalising your bake!

Ingredients and Nutritional Information

Ingredients (allergens in bold): Ingredients: caster sugar, self raising flour (wheat flour, raising agents (sodium acid pyrophosphate, sodium bicarbonate), statutory nutrients (calcium, niacin, iron, thiamin)), Belgian dark chocolate chunks (14%) (cocoa mass, sugar, emulsifier: soy lecithin, natural vanilla flavouring), cocoa, Belgian white chocolate chunks (9%) (sugar, whole milk powder, cocoa butter, skimmed milk powder, emulsifier: soya lecithin, natural vanilla flavouring).

Nutritional Information (per 100g as sold): Energy 1807kJ / 429kcal, Fat 9.4g (on which saturates 5.6g), Carbohydrates 79g (of which sugars 63g), Protein 4.8g, Salt 0.03g

How to make it?

• Put 1 tbsp of butter in a small mug and gently melt in the microwave - this should take 10-20 seconds.
• Tip the contents of one sachet of mug cake mix into the mug and add 30ml (2tbsp) milk or water.
• Mix thoroughly, then pour 15ml (1tbsp) of water evenly over the top. Microwave on full power for 80 seconds - (based on an 800W microwave - if you have a more or less powerful one, 
adjust time a few seconds either way). 

• Allow to cool for 5 minutes (sorry, we know this is tough but trust us on this one - it will be HOT!). 

• Enjoy straight from the mug. To make your mug cake even more awesome, top with a scoop of vanilla ice cream.

Ingredients and Nutritional Information

Ingredients (allergens in bold): Self raising flour (wheat flour, raising agents (sodium acid pyrophosphate, sodium bicarbonate), statutory nutrients (calcium, niacin, iron, thiamin)), soft dark brown sugar (sugar and cane molasses), caster sugar, natural vanilla flavouring, salt (salt, anti-caking agent: sodium ferrocyanide)

Nutritional Information (per 100g as sold): Energy 1511kJ / 353kcal, Fat 0.6g (on which saturates 0.0g), Carbohydrates 82g (of which sugars 50g), Protein 4.5g, Salt 0.5g