Luxury Caramel Brownie Gluten Free
The Bake Shed
30/2.65 OZ
22761
30% of the brownie recipe is made using Belgian chocolate so it is super chocolaty. The caramel is made using butter and condensed milk to give it lovely richness then it's topped with creamy Belgian milk chocolate. It is also gluten-free!
A seriously delicious Belgian chocolate brownie topped with a rich and velvety caramel as well as creamy Belgian milk chocolate. This is packaged in a retail pack with 2 slices. This product is gluten-free but you will not be able to tell! The primary ingredients in this product are melted dark chocolate, Extra Brute cocoa powder, butter and free range egg. There is very little gluten free flour which gives it a light and soft texture. The caramel layer is made with condensed milk and sugar then the topping is a Belgian milk chocolate with caramel curls.
View Item Spec Sheet
| SKU | 22761 |
|---|---|
| Package Type | Pre-packaged |
| Brand Name | The Bake Shed |
| Ingredients | Caramel (20%) (Sweetened Condensed Milk (Milk, Sugar), Invert Sugar, Glucose Syrup, Palm Kernal, Water, Butter, Sugar, Palm Oil, Gelling Agent (Pectin), Rapeseed Lecithin, Sorbitan Tri-Stearate), Dried Glucose Syrup, Salt, Preservative Potassium Sorbate (Preservative)), Sugar, Milk Chocolate (17%) (Sugar, Cocoa Butter, Milk Powder, Cocoa Mass, Soy Lecithin, Flavoring, Eggs, Belgian Dark Chocolate (11%) (Cocoa Mass, Sugar, Cocoa Butter, Soy Lecithin, Flavoring), Vegetable Oil Spread (Vegetable Oils (Palm, Rapeseed), Water, Salt, Polyglycerol Esters of Fatty Acids, Flavoring, Colour Added (Annatto Extract, Turmeric), Butter (Cream, Salt), Gluten Free Flour Blend (Rice Flour, Maize Starch, Tapioca Starch, Buckwheat Flour), Caramel Curls (1%) (Sugar, Cocoa Butter, Milk Powder, Lactose, Whey, Cocoa Mass, Salt, Soy Lecithin, Colour Added (Paprika Extract), Flavorings), Cocoa Processed with Alkali, Mono and di-glycerides of fatty acids, Polyglycerol Ester of Fatty acids, Xanthan Gum. |
| Unit Size | 30/2.65 OZ |
| Dietary & Lifestyle | Gluten Free |
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