Saffron’s Brownies Saffron Dent


Saffron's Brownies Saffron Dent

  • 375g good-quality dark chocolate

    Chocolate

    chok-let

    Chocolate as we know it in pressed…

  • 375g butter, cut into pieces

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 6 medium eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 500g caster sugar
  • 225g plain flour

For the topping

  • 140g good-quality dark chocolate

    Chocolate

    chok-let

    Chocolate as we know it in pressed…

  • 50g butter, cut into pieces

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • icing sugar for dusting
  1. Butter and line a 30cm x 21cm tin. Preheat the oven to fan 160/conventional 180/gas 4. Break up the chocolate with the butter and melt in the microwave on Medium for about 5 minutes, stirring halfway through.

  2. Beat the sugar and eggs in a bowl. Stir in the melted chocolate, add the flour and beat well. Pour into the tin and bake for 40-45 minutes, or until the top looks papery and feels slightly wobbly. Leave to cool in the tin.

  3. Break up the chocolate with the butter and melt in the microwave on Medium for about 1 minute. Stir until smooth then spread over the cake. Dust with icing sugar and cut into squares.

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