Galaxy Double Chocolate Brownie Mix - 5 x 360 Grams (Makes 60 Brownies)

Product Information

White sugar has a lower moisture content and generally has a longer shelf life than brown sugar and powdered sugar, so yes, products made with white sugar should generally be less likely to mold than products made with brown sugar. The inclusion of sugar in a recipe will lower its water activity, which helps to extend shelf life.” Here’s the bad news: this recipe has a lot of steps because thereare 3 different components: the brownie base, the chocolate mousse, and the mirror glaze itself. You can skip the homemade brownies and go straight for a box mix, but it’s still going to be quite thetime investment in the kitchen. Leave the brownies to cool for at least a couple of hours before lifting out of the tin and slicing. If you slice them while they are still warm they will fall apart so please be patient! Add the vanilla extract to the bowl along with the eggs. Beat well for 3 minutes until light and fluffy.

Even with a hand mixer, you can get the texture you want. It might just take a smidge longer, but again… you’re going to save your arm and probably your brownies! It is completely up to you however though! Firstly, gather together all your ingredients, equipment, line a x8 inch baking tin with parchment paper or grease with butter and preheat the oven to 350F / 180C / Gas Mark 4. For the homemade brownies layer, whisk together the flour, cocoa, baking powder, salt and espresso powder in a medium bowl. Set aside. I basically can't be faffed with getting my big stand mixer out and lugging it around the house! But what I will say is using my stand mixer made a big difference to how these blondies turned out. So, if you have an electric whisk or mixer then I would recommend you use it for whisking these up. To keep your brownies tasty, put them in a closed container at room temperature for up to 3 days. If you want to keep them for a longer time, wrap each brownie individually and freeze. When you want one, just thaw it out! FAQ Can I use other types of chocolate?

Tell us what you think

Add the butter and white chocolate to a mixing bowl and microwave in 30 second bursts until melted. Leave to cool for a few minutes. There is no possibility of melted frosting, because Galaxy Brownies are gorgeous and delicious without frosting. All of the color and bling are built right into the blondie-brownie bar! When I did actually ask, 1000s of you asked for an air fryer brownie so… HERE YOU GO!! They are SO fudgy as you can see, they are chocolatey, and they are incredibly easy to make. So, keen not to repeat the incident, I went to the hardware store and got some tongue and groove for my latest lot. I've been trying a technique to get an old, peeling paint effect which has worked out pretty well. Hopefully I'll get them finished this week so I can start using them yay! (and way less expensive than shoes!)

Next, I added the vanilla extract and eggs. I used my stand mixer to whisk everything together for about 3 minutes. The blondie batter went almost mousse-like in texture and was very light. Add the flour to the bowl and gently fold it through the mixture by hand. Mix only until you can no longer see white streaks of flour. NOT COLD is what you want when you serve them. (Sorry, I was trying to be clever but that’s just bad grammar.) I prefer to have them closer to room temperature, because then the brownies are soft and fudgy, and the glaze is very easy to cut through with a spoon. You may not agree…keep tasting them to see what you prefer! 🙂

Download our Carnation Recipe e-Book

Here’s the good news: the mirror glaze itself issimple to make, easy to pour and use (what a welcome surprise that was!), and SO FREAKING COOL IN REAL LIFE.

Next, in a large mixing bowl, cream together 226g of butter and 200g of brown sugar until light and fluffy.For Color Swirl Blondie Layer, break the white chocolate bars into chunks then place the white chocolate and shortening into a medium sized microwave safe bowl. Heat in the microwave at 50% power until melted. I knew these would be intensely chocolatey, so I planned to make smaller, mini mousse cakes, both to control portions and for the cuteness factor. I thought these 3-inch spheres were the perfect serving size—enough to satisfy a big sweets craving, but not a ridiculous amount of mousse. And I love how the sphere shape makes them look even more space-themed! Perfectly sliced brownies: chill the brownies for an hour and slice with a sharp knife, wiping the blade between each slice. Secondly, melt the 2 bars of galaxy chocolate in the microwave and stir until it’s smooth in texture, then leave aside.

I'm not gonna lie, I can't see myself making blondies any other way now. I'm actually obsessing over what chocolate bars I can do this with next! If it fits, 1lb loaf tins would work, or even a square tin. If you had a square tin instead of a round tin, you would want to use a 6″ square tin. Or, if your air fryer comes with any form of bakeable inserts – use that! The brownies will stay fresh for 3-5 days in an airtight container at room temperature. You can also freeze them for up to three months for chocolate emergencies! Melted butter and dark chocolate is slowly added to the mixture, followed by a mix of flour, baking powder, cocoa powder and ground almonds. This is all gently combined and poured into a lined, shallow baking tray. Then comes the critical element - the caramel. I found the best result came from using a large bar of Cadbury's caramel. The pieces of chocolate caramel in these bars are small and square, which means you get a nice even chunk in each and every square of brownie. Use a stand mixer to combine the shortening, sugar, and eggs. Beat until light in color and fluffy (about 3 minutes). Gradually add in the dry ingredients mixture, until combined.In another bowl, use a whisk to mix the flour, cocoa powder, and salt. Slowly add this dry mix to the wet one, stirring until it's just mixed together. When you put the whisking technique side by side with a different one, I often find you can even just see the differences. The look, texture and more. I much much MUCH prefer this whisking method. Let’s just say, I’ve never felt so inspired and motivated to bake since following them (they are 100% worth the follow! Although you may find your stomach rumbling after having a look through their bakes). So today, I’ve tried some new ingredients mixed together and had a go at creating a new brownie recipe for you all. As you’ll all know by now if your a long term reader of mine, when it comes to baking, I’m constantly looking for inspiration. I really find my creative juices flow when I’m looking through other bakers recipes. Desert safe recipes use ingredients that are least likely to cause mold or spoilage. I wrote to the food science experts at BestFoodFacts.org and asked for their input.