1.Preheat oven to 180 (160 fan) and line a 20cm square tin with parchment paper. 2. In a mixing bowl whisk together the two eggs for around 90 seconds until they become a pale and lighter texture. This helps your brownie to be fudgy but not dense.
3.Next, in a large heatproof bowl melt 150g of chocolate using a microwave in 30 second bursts. Chop the other 50g of chocolate into your desired chunks.
4.Once melted add in the 130mls of oil and 50mls of water. Whisk the ingredients together until combined. Use a spatula to add this mixture to the eggs.
5.Next empty all 4 sachets (cake mix and inclusions) into the bowl along with the chopped chocolate. Whisk once again until everything is combined in a glossy batter.
6.Use a spatula to empty the batter into the lined tin and then smooth over the top ensuring it goes to the edge of the tin.
7.Bake in the middle of the pre heated oven for 30-35 minutes, leaving a slightly wobbly finished product which when cool will give a fudgy texture.
8.Cool brownies completely on a wire rack and then in the fridge for an hour to get clean cut portions.
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