Ingredients

300 grams	Chocolate good quality dark chocolate, 70% cocoa solids
180 grams	Butter unsalted
100 grams	Billington’s Unrefined Golden Caster Sugar
80 grams	Billington's Dark Muscovado Sugar
4	Egg medium
1	Egg yolk
115 grams	Ground Almonds
pinch	Salt
115 grams	Allinson Nature Friendly Plain White Flour
1 tsp	Baking Powder
50 grams	Chocolate milk, chunks
50 grams	Chocolate white, chunks

Additional Ingredients

Method

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1. Preheat the oven to 190C/ fan oven 170C, 375F, Gas Mark 5 Grease and baseline a 30 x 19 x 4 cm
2. Place the chocolate and butter in a bowl. Rest the bowl over a pan of gently simmering water. Do not let the bowl touch the water. Leave until the chocolate and butter is melted, stirring occasionally to mix. Remove the bowl from the heat and add the sugars. Stir until well combined. Leave to cool for 5 minutes
3. Add the eggs and egg yolk one by one, beating well after each egg. You should have a dark glossy mixture
4. Add the ground almonds, salt, flour, baking powder and chocolate chunks. Using a metal tablespoon fold in gently, in a figure of eight movement. Do not over mix.
5. Pour the mix into the tin and bake for 20-25 minutes or until set with still a little movement left in the middle. A skewer should be inserted in the middle of the brownies and when remove should be clean but with a few moist crumbs sticking to it.
6. Leave in the tin to cool. When cooled cut into squares and serve on it’s own or if serving as a pudding with crème fraiche or double cream or the chocolate icing
7. Making the icing: Place the chocolate and butter in a large bowl set oven a pan of simmering water. Heat gently, do not let the water boil rapidly and touch the bottom of the bowl. Heat and stir until the chocolate and better are melted. Remove from the pan and beat in the icing sugar until smooth. Pipe or spoon over the brownie squares and serve with a fresh cherry or raspberries

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