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Essential Unsalted Dairy Butter250g
250gItem price
£1.90Price per unit
£7.60/kgThis go-to squidgy brownie recipe uses just one pan, so it's quick and simple with minimal washing up! The white chocolate drizzle adds drama, but its not essential.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 190˚C, gas mark 5. Grease a 20cm square cake tin and line with baking parchment. In a large heavy-based pan, melt the butter and dark chocolate over a low-medium heat. Take off the heat, add the sugar and eggs, and use a wooden spoon to stir together. Once everything is incorporated, stir in the flour. Pour the chocolate mixture into the lined tin. Bake for 30 minutes, until just set with a slight wobble (don’t test with a skewer). Leave in the tin to cool completely before lifting out and cutting into squares.
To make the drizzle, put the white chocolate in a heatproof bowl and melt over a pan of barely simmering water, ensuring the bowl is not touching the water. Once almost melted, take the pan off the hob and stir to finish melting the chocolate. Use a spoon to drizzle over the brownies. Keep in the fridge for up to 4 days, if not eating straight away.
Typical values per serving when made using specific products in recipe
Energy | 1,583kJ/ 380kcals |
---|---|
Fat | 23g |
Saturated Fat | 14g |
Carbohydrates | 36g |
Sugars | 27g |
Fibre | 2.7g |
Protein | 5.1g |
Salt | 0.2g |
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£2.14/100g0 added
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