Chocolate and Hazelnut Brownie Mix : add 90 g butter, 2 eggs. Pre-heat oven to 180°C ( 350° F). Renove to vanilla bean. Over a large browl, strain the mix over a colander in order to separate the chocolate chips from the rest of th emix. Melt the chocolate chips and the butter in a heatproof browl set over a pan of simmering water stirring well. In the large bowl, add the eggs and stirr. Add the melted chocolate and butter. Stir. Cut the vanilla bean in two lengthwise and scrape the seeds free from both sides with the edge of a knife. Add the vanilla seeds an stir. Pour the batter in a mold and bake for about 20 mn. Leave to cool. Cut into squares.
Ingredients : wheat flour from France. (gluten), 43.7% dark chocolate wwith minimum 55% cocoa (cocoa paste, sugar, cocoa butter, emulsifer : soy lecithin, vanilla natural flavour) Demerara sugar, 14.6% hazelnuts (nuts), vanilla, sodium bicarbonate, dissodium diphosphate
Store in a dry place and away from light. Possible traces of nuts, gluten, mustard, sesame, milk, eggs, sulfites, soy.