Pyrex National Baking Week

Homemade Family Time
17th - 23rd
October 2016

Super Duper Billington's Brownies

Picnics
0
Cooking time: 
30-45 minutes
Serves: 
16
Preparation time: 
10-15 minutes
Ingredients: 
  • 200g Stork tub
  • 350g 70% dark chocolate,
  • chopped into pieces
  • 3 Med free range eggs
  • 250g Billington’s dark Muscovado sugar
  • 50g Self raising flour
Method: 
  • Preheat the oven to 190°C/gas 5, line a 20cm square tin with baking parchment.
     
  • Melt the chocolate and Stork 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, 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.
     
  • Remove from the oven, leave to cool, then cut into squares.
     
  • Enjoy.