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Bridget's Brownies

Lovely served warm with creme fraiche or vanilla ice cream and fresh raspberries.

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40g (1 ½oz) dark chocolate

1 tablespoon cocoa powder

10g (4oz) butter

2 eggs

225g (8oz) sugar

65g (2 ½oz) self-raising flour

50g (2oz) either chopped walnuts, brazil nuts or hazel nuts or cranberries


Melt chocolate and cocoa together then add and melt butter.

Beat together sugar and eggs then add to chocolate mix.

Fold in flour and nuts or fruit.

Grease and line a 20 cm (8 inch) square baking tin and pour in brownie mix.

Bake at 160 Celsius (325 Fahrenheit / Gas 3) for 30 minutes.

Leave in tin for 10 minutes before slicing. It should still be sticky inside.

Serve cold or warm with crème fraiche, yoghurt or vanilla ice cream and raspberries.


Added by: Fiona Rynn

Tags: Cake

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Shipton Mill Cookbook – A Handful of Flour

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A Handful of Flour

“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.

More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.

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