We were very lucky to be sent this gorgeous hamper of baking goodies from the lovely people at Billingtons. They asked if we’d like to take part in their #bakeface competition (where you bake some goodies and upload the picture of you stuffing it into your face!) With the ‘help’ of our little ones we made a batch of Billingtons brownies using the contents of the hamper. They were so delicious – crisp* on the outside and deliciously gooey on the inside. Our toddlers loved them.
*we actually burned them a bit… but we think it added to the flavour!
To make a batch of these brownies you will need:
- 250g Billington’s Unrefined Dark Muscovado Sugar
- 200g unsalted butter
- 350g 70% dark chocolate, chopped into pieces
- 3 medium eggs
- 50g self-raising flour
- 100g Billington’s Natural Glacé Cherries (optional)
Preheat the oven to 190°C/gas mark 5, 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 Dark Muscovado Sugar and whisk until thick. Gently fold in the chocolate. Sift in the flour and fold in until the mixture is smooth. Mix in the glacé cherries.
Pour the mixture 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.
Remove from the oven, leave to cool, then cut into squares.
~ Tia & Laura xx ~