Chocolate Mug Brownie Mix

How to make it?

• Rub together the flour, salt (bag 1) and 65g of butter until the mixture resembles fine bread crumbs.
• Add 225ml luke warm milk and the yeast (bag 2) and caster sugar (bag 3). Mix until a dough is formed.
• Knead for 5-10 minutes, then leave to rise until doubled in size (60-90 mins).
• Roll the risen dough into a 40x25cm rectangle and then spread with 60g soft butter.
• Sprinkle with dark muscovado sugar, cinnamon (bag 4) then roll the dough up lengthways.
• Cut the roll into 12-14 slices, then arrange into lightly greased foil trays.
• Leave to rise for 20-30 mins. Pre-heat the oven to 180oc/ Gas Mark 4 (160oC fan assisted).
• Brush the risen buns with a little milk, then bake for 15-18 mins until golden.
• Mix 20g of butter with the icing sugar (bag 5) and 2 tbsps of milk to make a thick white icing. Spread this over the buns whilst still hot.

Ingredients and Nutritional Information

Ingredients (allergens in bold): Ingredients: strong white bread flour (wheat flour, statutory nutrients (calcium, niacin, iron, thiamin)), icing sugar (23%) (sugar, anti-caking agent: cornflour), dark muscovado sugar, caster sugar, yeast (yeast, emulsifier: sorbitan, monostearate), ground cinnamon (0.6%), salt (salt, anti-caking agent: sodium ferrocyanide).

Nutritional Information (per 100g as sold): Energy 1515kJ / 357kcal, Fat 0.9g (on which saturates 0g), Carbohydrates 78g (of which sugars 36g), Protein 8.2g, Salt 0.57g

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