A colleague asked me the other day if I enjoyed eating my own bakes...! Not to blow my own trumpet, but I do. As much as I love to share and bake for others, who wouldn't enjoy a batch of fresh out the oven, homemade brownies?"The bake face. The magnificent side effect of baking with Billington's."
This is my excited #bakeface...
You can vote for my #bakeface here (voting closes 12.10.14)
Alternatively, keep reading for a recipe to make the ultimate fudgy, rich brownies.
(Recipe from Billington's, serves 12)
200g unsalted butter
350g 70% dark chocolate, chopped into pieces
3 medium eggs
250g Billington's Unrefined Dark Muscovado Sugar
50g self-raising flour
100g Billington's Natural Glacé Cherries (optional)
Heat the oven to 190 degrees, and 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 mixture.
Sift in the flour and fold 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.
Follow @BillingtonsUK and use #bakeface when sharing.
Bakingmad.com and Billington's kindly sent supplies to make these brownies. Regardless, #bakeface is a brilliant, fun way of capturing those moments we all love!