For the ultimate chocolate brownies look no further – our friends at Billington’s have shared this irresistible recipe with us. These super gooey and delicious brownies are made especially tasty by the use of Billington’s unrefined dark muscovado sugar. This gives the brownies a rich taste and all natural colour, adding unrivalled depth to your bake. This fool-proof recipe will give you the best ever brownies every time, all in less than an hour.
Preheat the oven to 190°C (fan 170°C, gas mark 5) and line a 20cm square tin with baking parchment.
Melt the chocolate and butter in a heatproof bowl over a pan of simmering water.
Whisk the eggs until pale and fluffy, add the muscovado sugar and whisk until thick - then gently fold in the chocolate.
Sieve in the flour and fold in until the mixture is smooth.
Pour into the prepared tin and bake for 30-35 minutes, until you see a paper-like crust on top, there should still be some movement in the centre of the tin.
If your brownie begins to brown around the edges, loosely cover with baking paper to protect it whilst it continues to bake.
Remove from the oven. The brownie texture should still be gooey in the centre (it will firm up as the brownie cools). Leave to cool, then cut into squares.
The easiest way to follow a recipe
26 September 2017
I saw this recipe today and had some muscavado sugar in the cupboard that I didn't know what to do with so decided to try it. I didn't have a 10cm tray so I divided the mixture in to 3 foil flan cases and cooked them for 30minutes and they came out beautifully and tasted amazing.
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