Mark Sargeant’s Choccy Scoffy Brownies
Serves: 16
“These brownies become chewier when they are older so leave for two days and serve with caramel sauce for a really indulgent treat.”
Ingredients:
200g Monty Bojangles Choccy Scoffy Truffles250g unsalted butter
75g sultanas
50g chopped cashew nuts
145g plain flour
1 tsp baking powder
360g caster sugar
4 large free-range eggs
method:
- Preheat the oven to 180C/350F/Gas 4. Line a 24cm square baking tin with greaseproof paper.
- In a large bowl over simmering water, melt the butter and the chocolate truffles and mix until smooth.
- Add the sultanas and nuts and stir together. In a separate bowl, mix together the flour, baking powder and sugar, then add this to the chocolate mixture. Stir together well then beat the eggs and mix to a silky consistency.
- Pour the brownie mix into the baking tray, and place in the oven for around 25-35 minutes.
- The brownies should be crusty on the outside and soft in the middle. Allow to cool in the tray, then carefully transfer to a large chopping board and cut into chunky squares.
