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Billington’s Easter Simnel Brownie

Billington’s Easter Simnel Brownie

Recipe Submitted By: bakingmad

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

Preparation Time 00 minutes
Portions 14
Skill Level Easy
Average Rating 1 stars
 

Billington’s Easter Simnel Brownie Ingredients

100 grams Mixed dried vine fruits
1 tsp Cinnamon
0.50 tsp Nutmeg
0.50 tsp Sea Salt maldon
50 ml Brandy, or orange juice if you prefer no alcohol.
110 grams Butter unsalted
260 grams Light Muscovado Sugar (Billington's) Light Muscovado Sugar (Billington's)
75 grams Golden Syrup (Silver Spoon) Golden Syrup (Silver Spoon)
300 grams Dark Chocolate, 70% Coco Solids
4 Free Range Eggs (Happy Eggs) medium Free Range Eggs (Happy Eggs)
80 grams Plain White Flour (Allinson Nature Friendly) Plain White Flour (Allinson Nature Friendly)
75 grams Ready to Roll Marzipan (Silver Spoon Create) Ready to Roll Marzipan (Silver Spoon Create)
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This recipe uses

  • Light Muscovado Sugar (Billington's)
  • Golden Syrup (Silver Spoon)
  • Free Range Eggs (Happy Eggs)
  • Plain White Flour (Allinson Nature Friendly)
  • Ready to Roll Marzipan (Silver Spoon Create)

How to make Billington’s Easter Simnel Brownie

  • Click on the text to highlight the different stages as you go along,
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  1. Pre heat the oven to 170°C fan oven/190°/325°F/gas 3
  2. Soak the fruits in the Brandy or orange juice with the spices and salt over night.
  3. In a large saucepan, melt the butter, light muscovado and syrup until smooth and glossy.
  4. Remove from the heat and stir in the chocolate, mixing until all the chocolate has fully melted.
  5. Whisk the eggs lightly and add to the chocolate mixture stirring well.
  6. Now add the soaked fruits and flour.
  7. Pour in to a parchment paper lined baking tin 18 x 28 x 3cm deep
  8. 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.
  9. Remove from the oven, cool completely then chill in the fridge overnight
  10. Turn out of the tin, peel off the paper then cut the edges from the brownie as these can become dry and over cooked.
  11. Cut into whatever-sized squares you wish. Serve at room temperature. The Brownies will keep for 7 days in an airtight container.
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Reviews

Read all reviews (2) | Average rating: 1 stars

"I made this and it came out very soggy I left it 10 minutes longer than stated is the amount of flour correct ? "

Bakingmad: "All the ingredients is correct, it is Paul Young recipe so we can't change it I'm afraid. All the ingredients are the same as in his book."

26-04-2011 | Author: nahum158 | 1 stars

"how much marzipan"

Bakingmad: "75g of marzipan is needed. Thank you for spotting this :-) "

03-04-2011 | Author: junestevens21@googlemail. | 1 stars

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