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Brownies cooling on a wire rack Tried & Tested

Easter simnel brownie

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1.667 stars based on 6 ratings

This recipe was produced by Paul Young and offers perfect baking inspiration for Easter.

Key Information

  • Prep:
  • Bake:
  • Serves:14
  • Skill level:easy

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Ingredients

  • 100g 3½ oz Dried mixed fruits
  • 1tsp 1tsp Cinnamon
  • ½tsp ½tsp Nutmeg
  • ½tsp ½tsp Sea salt
  • 50ml 1¾ fl oz Brandy or orange juice
  • 110g 4 oz Butter (unsalted)
  • 260g 9¼ oz Unrefined light muscovado sugar (we use Billington's) Unrefined light muscovado sugar
  • 75g 2¾ oz Golden syrup (we use Silver Spoon)
  • 300g 10⅝ oz Dark chocolate
  • 4 4 Egg(s) (free range) medium
  • 80g 2⅞ oz Plain white flour (we use Allinson) Plain white flour
  • 75g 2¾ oz Marzipan ready to roll

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Pre heat the oven to 190°C (170°C fan, 325°F, gas mark 3).

  2. Classic mode Step 2

    Soak the fruits in the brandy or orange juice with the spices and salt over night.

    Ingredients for this step

    • 100g 3½ oz Dried mixed fruits
    • 50ml 1¾ fl oz Brandy or orange juice
    • 1tsp 1tsp Cinnamon
    • ½tsp ½tsp Nutmeg
    • ½tsp ½tsp Sea salt
  3. Classic mode Step 3

    In a large saucepan, melt the butter, light muscovado and syrup until smooth and glossy.

    Ingredients for this step

  4. Classic mode Step 4

    Remove from the heat and stir in the chocolate, mixing until all the chocolate has fully melted.

    Ingredients for this step

    • 300g 10⅝ oz Dark chocolate
  5. Classic mode Step 5

    Whisk the eggs lightly and add to the chocolate mixture stirring well. Now add the soaked fruits and flour.

    Ingredients for this step

    • 4 4 Egg(s) (free range) medium
    • 80g 2⅞ oz Plain white flour (we use Allinson) Plain white flour
  6. Classic mode Step 6

    Pour in to a parchment paper lined baking tin 18 x 28 x 3cm deep.

  7. Classic mode Step 7

    Grate the marzipan over the top of the brownie and finish with the dark muscovado sprinkled over the top. Bake for 20 -30 minutes until it’s just beginning to set but is still soft in the middle.

    Ingredients for this step

    • 75g 2¾ oz Marzipan ready to roll
  8. Classic mode Step 8

    Remove from the oven, cool completely then chill in the fridge overnight.

  9. Classic mode Step 9

    Turn out of the tin, peel off the paper then cut the edges from the brownie as these can become dry and over cooked.

  10. Classic mode Step 10

    Cut into squares. Serve at room temperature. The brownies will keep for 7 days in an airtight container.