Chocolate brownies
★ COVER RECIPE
MAKES 12
225g (8oz) salted butter
90g (3½oz) unsweetened cocoa powder
90g (3½oz) dark chocolate (minimum 70% cocoa solids)
4 large free-range eggs
450g (1lb) light muscovado sugar
100g (3½oz) self-raising flour
40g (1½oz) white chocolate
80g (2¾oz) chocolate Mini Eggs; some halved, some whole
1 Preheat the oven to 180°C/Gas Mark 4 and line a 20x30cm (8x12in) brownie tin with greaseproof paper.
2 Melt the butter, cocoa and chocolate together in a small saucepan, then take the pan off the heat.
3 Whisk the eggs and sugar with an electric whisk for 4 minutes, or until the mixture reaches ribbon stage.
4 Sift over the flour and pour the chocolate mixture down the side, then fold everything together with a large metal spoon until streak-free. Scrape the mixture into the tin.
5 Bake for 35-40 minutes or until a crust has formed on top and the edges have set, but there’s still plenty of goo lurking inside. Leave to cool completely in the tin.
6 Melt the white chocolate in a microwave or bain-marie. Drizzle it over the brownie, then scatter over the Mini Eggs and leave to set. Cut into 12 portions before serving.
By Stockfood, the Food Media Agency
Simnel brownies
MAKES 14
100g (3½oz) dried mixed fruits
1 tsp cinnamon
½ tsp nutmeg
½ tsp sea salt
50ml (1½fl oz) brandy (or orange juice)
110g (4oz) unsalted butter
260g (9¼oz) Billington's Unrefined Dark Muscovado Sugar
75g (2¾oz) golden syrup
300g (10½oz) dark chocolate
4 free-range eggs
80g (2¾oz) Allinson's Plain White Flour
75g (2¾oz) ready-to-roll marzipan
1 Preheat the oven to 170°C/Gas Mark 3. Line a 18x28x3cm (7x11x1½in) baking tin with baking parchment.
2 Soak the fruits in the brandy or orange juice with the spices and salt overnight.
3 In a large saucepan, melt the butter, light muscovado and syrup until smooth and glossy. Remove from the heat and stir in the chocolate, mixing until all the chocolate has fully melted.
4 Whisk the eggs lightly and add to the chocolate mixture, stirring well, then add the soaked fruits and flour.
Pour the mixture into the baking tin, grate the marzipan over the top and finish with the dark muscovado sprinkled over the top. Bake for 20-30 minutes until it's just beginning to set, but is
