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Easter Simnel Brownie

Celebrity recipe

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About the bake

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

45Total Time
15Prep Time
30Bake Time
14Serves
Easy

Method

  1. Step 1:

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

  2. Step 2:

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

  3. Step 3:

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

  4. Step 4:

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

  5. Step 5:

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

  6. Step 6:

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

  7. 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.

  8. Step 8:

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

  9. 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. Step 10:

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

Ingredients

    • 100g Dried mixed fruits
    • 1 tsp Cinnamon
    • 0.5 tsp Nutmeg
    • 0.5 tsp Sea salt
    • 50ml Brandy (or orange juice)
    • 110g Butter (unsalted)
    • 260g Billington's Unrefined Dark Muscovado Sugar
    • 75g Golden syrup
    • 300g Dark chocolate
    • 4 Egg(s) (free range) (medium)
    • 80g Allinson's Plain White Flour
    • 75g Marzipan (ready to roll)

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