Page 354 - CMC Recipe Book

CMC
Recipe - Chocolate Brownie Category - Desserts/Pudding/Biscuits
YOU MUST ENSURE THAT UP TO DATE ALLERGEN INFORMATION IS AVAILABLE AT ALL TIMES
Celery
Crustacea
Eggs
Fish
Gluten
Lupin
Milk
Mollusc
Mustard
Nuts
Peanut
Sesam
Soya
SD
s
e
Primary Portions
Senior Portions
Preparation Time
Cooking Time
Cooking Temp
50
40
20 mins
20 - 25 mins
Gas 2/160°C
Ingredient
Supplier
Code
Pack Size
Price
Recipe Amount
Production Recipe
Cost
Self Raising Flour
400g
Cocoa Powder
110g
Caster Sugar
700g
Margarine
400g
Eggs
8
Milk
100ml
Vanilla Essence
20ml
Total
Portion Cost
Method
Preheat oven to Gas 2/160°C and line 2 baking trays with parchment.
Melt the margarine and set aside.
In a bowl mix together the melted margarine, sugar and vanilla essence. Beat in the eggs & milk.
Mix the flour and the cocoa powder. Gradually stir into the egg mixture until well combined.
Spread the mixture evenly between 2 baking tins.
Bake for 20 -25 minutes or until the brownie just begins to come away from the edge of the tin.
Cool before cutting in to squares