Easter simnel brownie - recipe

Easter simnel brownie

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  1. 1

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

  2. 2

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

    For this step you'll need:

    • 100g Dried mixed fruits
    • 50ml Brandy or orange juice
    • 1tsp Cinnamon
    • ½tsp Nutmeg
    • ½tsp Sea salt
  3. 3

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

    For this step you'll need:

    • 110g Butter (unsalted)
    • 260g Unrefined light muscovado sugar
  4. 4

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

    For this step you'll need:

    • 300g Dark chocolate
  5. 5

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

    For this step you'll need:

    • 4 Egg(s) (free range) medium
    • 80g Plain white flour
  6. 6

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

  7. 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.

    For this step you'll need:

    • 75g Marzipan ready to roll
  8. 8

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

  9. 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. 10

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

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