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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.