- 200g/7oz butter
- 300g/101?2oz dark chocolate, chopped
- 4 Eggs
- 300g/101?2oz Shamrock light muscovado sugar
- 200g/7oz Odlums Plain Flour
- 1 tsp Goodall’s Mixed Spice
- 100g/31?2oz Shamrock Cranberry, Raisin & Sultana Mix
- 75g Shamrock Pecan Nuts, roughly chopped
- 2 tablespoons brandy
- Icing sugar, sieved, to serve
We love booze. We love brownies. So, this festive recipe is the perfect combination.
It's a super simple recipe and is the perfect treat to meet that chocolate craving. Better still, it's Christmas so you can have them for breakfast, lunch or dinner!
Preheat oven to 180°C/350°F/Gas Mark 4. Grease and line a 12” x 8” tin with baking parchment.
Melt the butter and chocolate together in a bowl over a simmering pan of water. When melted, set to one side to cool a little.
Combine eggs and sugar in a bowl. Whisk well until pale, light and creamy.
Add the melted butter and chocolate and gently fold in the flour and remaining ingredients until fully combined.
Transfer to prepared tin. Level off top with back of the spoon. Bake in the oven for 25-30 minutes or until brownie is crusty on top and firm to touch.
Allow to cool in tin for a few minutes and transfer to wire rack to fully cool.
Cut into squares and dust with icing sugar. Serve with a dollop of freshly whipped cream. Delish!
Why not make a double batch and give them as presents? Everyone loves homemade goodies!