CHEESECAKE BROWNIE MIX BIO 420 g
Ingredients: brownie baking mix [raw cane sugar*, rice flour*, corn flour*, tapioca starch*, reduced-fat cocoa powder* 7%, couverture chocolate* 5% (cocoa mass*, cane sugar*, cocoa butter*, min 54% cocoa), couverture chocolate* 2,5% (cocoa mass*, cocoa butter*, coconut sugar*, min 88% cocoa), raising agent sodium bicarbonate; salt, psyllium husks*, thickener guar gum*], cheesecake baking mix [raw cane sugar*, corn starch*, lemon peel*, Bourbon vanilla powder* 0,1%] (*certified organic ingredient)
brownie baking mix [raw cane sugar*, rice flour*, corn flour*, tapioca starch*, reduced-fat cocoa powder* 7%, couverture chocolate* 5% (cocoa mass*, cane sugar*, cocoa butter*, min 54% cocoa), couverture chocolate* 2,5% (cocoa mass*, cocoa butter*, coconut sugar*, min 88% cocoa), raising agent sodium bicarbonate; salt, psyllium husks*, thickener guar gum*], cheesecake baking mix [raw cane sugar*, corn starch*, lemon peel*, Bourbon vanilla powder* 0,1%] (*certified organic ingredient)
Nutritional value of 100 g: Energy value: 1634 kJ/386 kcal
Fat: 3,2 g
including saturated fatty acids: 1,9 g
Carbohydrates: 83 g
including sugars: 50 g
Fibers 3,6 g
Protein: 4,1 g
Salt: 0,58 g
Energy value: 1634 kJ/386 kcal
Fat: 3,2 g
including saturated fatty acids: 1,9 g
Carbohydrates: 83 g
including sugars: 50 g
Fibers 3,6 g
Protein: 4,1 g
Salt: 0,58 g
Store in a dry and cool place.
Allergenic information: May contain SOY, CELERY, MUSTARD, LUPIN and NUTS.
May contain SOY, CELERY, MUSTARD, LUPIN and NUTS.
€ 5,99
YOU NEED: 150 ml MILK, 80 g soft BUTTER, 200 g low-fat cottage cheese, 150 g natural yogurt (3,8% fat), 1 egg, baking tin (20 x 20 cm), hand mixer with whisk
FOR VEGAN VERSION: 150 ml of soy drink, 80 g of soft margarine, 400 g of a vegan alternative to cottage cheese or yogurt
1. Preheat the oven to 170°C with top/bottom heat or 150°C with convection and grease the baking tin well.
2. Pour the brownie mix, MILK or SOY drink and butter or margarine into a bowl. Mix everything with a hand mixer with a whisk at medium speed until a uniform mass is formed (approx. 1 minute). Pour the dough into the greased baking tin and level slightly.
3. Pour the cheesecake baking mix, skimmed cottage cheese, YOGURT (or vegan alternatives) and egg (skip the egg in the vegan version) into a second bowl. Mix everything with a hand mixer with a whisk at the lowest speed until the mixture is smooth. Spread the mixture on the brownie dough and gently mix both mixtures with a fork.
4. Bake the cake on the middle rack of the oven for approx. 50 minutes.
5. After baking, let the cake cool. Then carefully cut it into pieces and remove it from the tin.
Tip: Pay attention to the baking time! If you bake the cake longer, it will be less moist. A thick-walled ovenproof dish (glass, ceramic, etc.) can affect the baking time.