Quick, simple and oh so yummy! This recipe can easily be halved, but it's best to make the whole batch because they store amazingly well in the freezer.
300g dark chocolate broken into pieces
450g granulated sugar
1 tsp vanilla extract
200g Shipton Mill Chestnut Flour
Preheat oven to 180C/350F/gas 4.
Line brownie tin (34cm x 25cm/13" x 10") with parchment or magic paper.
Gently melt butter and chocolate in a bowl over a saucepan of barely simmering water.
Beat the eggs, sugar and vanilla until thick and creamy.
When the chocolate and butter have melted, remove from heat and add the egg and sugar mixture.
Sift chestnut flour and salt, then add to the mixture. Beat until smooth.
Pour into the baking tin.
Bake for 20-25 minutes or until a crust has formed on top that has started to crack. The brownie should not wobble in the middle, but should be gooey inside.
Leave to cool for 20 minutes before cutting into portions. It is very rich, so portions can be quite modest.
This recipe can be halved. The brownies freeze well.
This page is an open forum for friends of Shipton Mill to contribute recipes. We do not test all of these recipes, so we cannot guarantee that they are gluten-free and suitable for all dietary requirements. Please do check the recipe thoroughly before making it.
Added by: Juliet Collis
We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
If you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.
It's very easy, just click here to visit your " My Shipton Mill" page to get started.