Poke Brownie

Ingredients

BROWNIE

• DAWN^® Cake Brownie Mix 4650g
• Water (2 x 580g) 1160g
• Vegetable Oil 300g

FINISH

• DAWN^® Vanilla Frosting 1500g
• Crumbled Chocolate Cookies or crumbled DAWN^® Dark Devils Chocolate Cookie Base

Directions

Preheat the oven to 180°C and grease an 18” x 30” baking tray.

Add 580g water and the vegetable oil to the DAWN^® Cake Brownie Mix over 1 minute on slow speed then scrape down. Mix for a further 2 minutes on medium speed to form a paste.

Add a further 580g water and mix for 2 minutes on medium speed.

Deposit out 6 – 6.5kg into the tray and bake at 180°C for approx. 40-50 minutes.

Allow to cool and then poke holes right through the brownie using a 1cm round dowel or the end of a wooden round handled mixing spoon. Space the holes 2cm apart covering the whole tray.

Warm half of the DAWN^® Vanilla Frosting to a pouring consistency to remove the air, being careful not to overheat. Pour the melted frosting over the poked brownie and use a palette knife or spoon to spread it into the poked holes.

Allow to cool and set, then spread the rest of the DAWN^® Vanilla Frosting over the brownie in a layer approximately 1cm thick and finish by dragging the palette knife backwards and forwards over the frosting.

Sprinkle the surface with made up and crumbled DAWN^® Dark Devils Chocolate Cookie Base, or other crumbled chocolate cookies. Use a chopping machine or food processor to achieve a very fine cookie crumb.

Allow to set completely and cut into portions, taking care to cut through the holes to create attractive edges.

MAKES: 60 (6 x 10) brownies cut into 3” (75mm) squares.