Lovely served warm with creme fraiche or vanilla ice cream and fresh raspberries.
40g (1 ½oz) dark chocolate
1 tablespoon cocoa powder
10g (4oz) butter
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
Good news, we are taking orders again, as normal. Thank you for bearing with us during the challenge of C19 and we look forward to supplying you with our flour in the future.
Important note: Orders containing 10 sacks or more will be delivered by pallet.
Keep safe and well
The Shipton Millers