Easter Simnel Brownie
1 Reviews
About the bake
This recipe was produced by Paul Young and offers perfect baking inspiration for Easter.
Method
Step 1
Pre heat the oven to 190°C (170°C fan, 325°F, gas mark 3).
Step 2
Soak the fruits in the brandy or orange juice with the spices and salt over night.
Step 3
In a large saucepan, melt the butter, dark muscovado sugar and syrup until smooth and glossy.
Step 4
Remove from the heat and stir in the chocolate, mixing until all the chocolate has fully melted.
Step 5
Whisk the eggs lightly and add to the chocolate mixture stirring well. Now add the soaked fruits and flour.
Step 6
Pour in to a parchment paper lined baking tin 18 x 28 x 3cm deep.
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.
Step 8
Remove from the oven, cool completely then chill in the fridge overnight.
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.
Step 10
Cut into squares. Serve at room temperature. The brownies will keep for 7 days in an airtight container.
Ingredients
- 100gDried mixed fruits
- 1 tspCinnamon
- 0.5 tspNutmeg
- 0.5 tspSea salt
- 50mlBrandy (or orange juice)
- 110gButter (unsalted)
- 260gBillington's Unrefined Dark Muscovado Sugar
- 75gSilver Spoon Golden Syrup
- 300gDark chocolate
- 4Egg(s) (free range) (medium)
- 80gAllinson's Plain White Flour
- 75gMarzipan (ready to roll)