Ingredients

Group 1
Ingredient
KG
Weight (%)
PETTINA AMERICAN BROWNIE MIX
2.700
68
Eggs
0.400
10
Water
0.450
11
Chocolate Chips
0.175
4.5
Dates (Chopped)
0.250
6.5
Total Weight: 3.975

Method

Blend all ingredients together on slow speed for 1 minute. Scrape down. Mix on slow speed for a further 2 minutes. Do not overmix. Spread on paper-lined tray. Baking temperature 190¡C. Do not overbake. Ice with Chocolate fudge Icing or PETTINICE RTU CHOCOLATE ICING (4229) and sprinkle with chopped nuts or leave plain. For a patterned finish use your Bakels comb scaper. Cut into either squares or fingers.

Additional Information

Recipe percentages are on total batter/mix weight (100%).

Ingredients

Group 1
Ingredient
KG
Weight (%)
PETTINA AMERICAN BROWNIE MIX
2.700
68
Eggs
0.400
10
Water
0.450
11
Chocolate Chips
0.175
4.5
Dates (Chopped)
0.250
6.5
Total Weight: 3.975

Method

Blend all ingredients together on slow speed for 1 minute. Scrape down. Mix on slow speed for a further 2 minutes. Do not overmix. Spread on paper-lined tray. Baking temperature 190¡C. Do not overbake. Ice with Chocolate fudge Icing or PETTINICE RTU CHOCOLATE ICING (4229) and sprinkle with chopped nuts or leave plain. For a patterned finish use your Bakels comb scaper. Cut into either squares or fingers.

Additional Information

Recipe percentages are on total batter/mix weight (100%).