Brownie Batter
Satin Crème Cake Mix Chocolate | Patisserie 0.375 kg
Egg 0.150 kg
Butter (Melted) 0.120 kg
Belcolade White Enrobing | Chocolate 0.180 kg
Golden Syrup 0.060 kg
Glucose 0.070 kg
Brownie Batter total 0.955
Cookie Dough
Satin Crème Cake Concentrate Plain | Patisserie 0.500 kg
Butter 0.150 kg
Water 0.050 kg
Belcolade Milk Chunks | Chocolate 0.100 kg
Cookie Dough total 0.800


  • Mix & beat all brownie batter ingredients for 1 min on slow, scrape down, repeat.
  • Deposit 450g of batter into a 220mm x 220mm greased foil tray.
  • Top the brownie batter with 13 x 10g pieces of raw cookie dough.
  • Bake at 170°C top heat, 160°C bottom heat for 30 mins on a double tray.
  • Once cooled, dust with cocoa.