Paul A Young’s Easter Simnel Brownie

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Recipe by Cook Vegetarian
Serves 12
Ready in 15 to 30 mins

Ingredients

  • 100g mixed dried vine fruits
  • 50ml brandy or orange juice
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp Maldon sea salt
  • 110g unsalted butter
  • 260g Billington’s light muscovado sugar
  • 75g golden syrup
  • 300g 70% dark chocolate
  • 4 medium free-range eggs
  • 80g plain flour
  • 100g uncoloured, unflavoured marzipan
  • 50g Billington’s dark muscovado sugar

How To Cook

  1. In a bowl,soak the fruits in the brandy or orange juice with the spices and salt over night.
  2. In a large saucepan,melt the butter,light muscovado sugar and syrup until smooth and glossy.Remove from the heat and stir in the chocolate,mixing until it has fully melted.
  3. Whisk the eggs lightly and tip them into the chocolate mixture,stirring well.Now add the soaked fruits and flour.
  4. Preheat the oven to 160ºC/325ºF/Gas Mark 3 and line a 15 x 20 x 2.5cm baking tin with parchment paper.
  5. Pour the brownie mixture into the tin and grate the marzipan over the surface, finishing with a sprinkling of Billington’s dark muscovado sugar over the top. Bake in the oven for 20-25 minutes. Remove from the oven, cool and refrigerate overnight.
  6. Turn out of the tin, peel off the paper then cut the edges from the brownie as these can become dry and over cooked. Slice into squares and serve at room temperature.
    7. www.bakingmad.com
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Paul A Young’s Easter Simnel Brownie
  • Recipe by Cook Vegetarian
  • Serves 12
  • Ready in 15 to 30 mins
    Ingredients
  • 100g mixed dried vine fruits
  • 50ml brandy or orange juice
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp Maldon sea salt
  • 110g unsalted butter
  • 260g Billington’s light muscovado sugar
  • 75g golden syrup
  • 300g 70% dark chocolate
  • 4 medium free-range eggs
  • 80g plain flour
  • 100g uncoloured, unflavoured marzipan
  • 50g Billington’s dark muscovado sugar
    How to Cook
  1. In a bowl,soak the fruits in the brandy or orange juice with the spices and salt over night.
  2. In a large saucepan,melt the butter,light muscovado sugar and syrup until smooth and glossy.Remove from the heat and stir in the chocolate,mixing until it has fully melted.
  3. Whisk the eggs lightly and tip them into the chocolate mixture,stirring well.Now add the soaked fruits and flour.
  4. Preheat the oven to 160ºC/325ºF/Gas Mark 3 and line a 15 x 20 x 2.5cm baking tin with parchment paper.
  5. Pour the brownie mixture into the tin and grate the marzipan over the surface, finishing with a sprinkling of Billington’s dark muscovado sugar over the top. Bake in the oven for 20-25 minutes. Remove from the oven, cool and refrigerate overnight.
  6. Turn out of the tin, peel off the paper then cut the edges from the brownie as these can become dry and over cooked. Slice into squares and serve at room temperature.
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