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Christmas pudding brownies
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These fudgy, spiced brownies are great served chilled as a festive afternoon treat, or warm for dessert with ice cream and a lovely caramel sauce
150g unsalted butter, at room temperature, plus extra for greasing
250g dark chocolate (70%), broken into small chunks
3 medium Waitrose British Blacktail Free Range Eggs
150g granulated sugar
1 tsp flaky sea salt
4 tbsp cocoa powder
2 tbsp plain flour
300g leftover cooked Christmas pudding, crumbled
1 . Heat oven to 180˚C, gas mark 4. Grease and line a 30cm x 20cm baking tin with baking parchment.
2 . Melt the chocolate and butter in a large heatproof bowl set over a pan of barely simmering water. Remove from the heat and set aside. Whisk the eggs, sugar and salt in another bowl, before beating into the chocolate mixture. Sift over the cocoa and flour, folding through with all but a handful of the Christmas pudding, until just combined.
3. Pour the brownie mix into the prepared tin, spread out and scatter the rest of the Christmas pudding on top, pressing it in gently. Bake for 35-40 minutes, or until a crust has formed on top. Cool completely in the tin before slicing and serving.
Typical values per serving:
This recipe was first published in Thu Dec 15 10:07:00 GMT 2016.