Easter simnel brownie - recipe
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Prepare
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Serves
14 -
Cook
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Skill
Easy
Ingredients
- 100 g Dried mixed fruits
- 1 tsp Cinnamon
- ½ tsp Nutmeg
- ½ tsp Sea salt
- 50 ml Brandy or orange juice
- 110 g Butter (unsalted)
- 260 g Unrefined light muscovado sugar
- 75 g Golden syrup
- 300 g Dark chocolate
- 4 Egg(s) (free range) medium
- 80 g Plain white flour
- 75 g Marzipan ready to roll
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1
Pre heat the oven to 190°C (170°C fan, 325°F, gas mark 3).
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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
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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
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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
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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
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6
Pour in to a parchment paper lined baking tin 18 x 28 x 3cm deep.
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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
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8
Remove from the oven, cool completely then chill in the fridge overnight.
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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.
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10
Cut into squares. Serve at room temperature. The brownies will keep for 7 days in an airtight container.