Pre-heat static oven to 180°c and butter the pan (20 x 20 cm) or line it with backing paper. Empty the brownie mix, 2 eggs, 70g of butter at room temperature in a bowl. Mix using an electric whisk about 2 minutes until a homogeneous mixture is obtained. Put the mix into the pan. Bake for 30 minutes. If you use microwave bake for 7 minutes at 650 W and for 8 minutes in fryer. To check the right cooking, place a wooden toothpick in the middle of the cake which must be slightly damp.
sugar, icing sugar, WHEAT flour type “00”, bittersweet chocolate chips 8% (sugar, cocoa paste, cocoa butter, emulsifier: SOY lecithin; natural vanilla flavour), low fat cocoa, corn starch.
375 g / 440 g
18 / 90