Sponge Cake Bars
- 20 mins
- 8 cake bars
- Easy
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Chocolate Brownies
A very indulgent treat – simply divine – enough said!
-
Cook: 30 mins
Prep: 20 mins - 12
- easy
- Suitable for home freezing
Go back
Chocolate Brownies
A very indulgent treat – simply divine – enough said!
-
Cook: 30 mins
Prep: 20 mins - 12
- easy
- Suitable for home freezing
Ingredients
| 100g soft margarine (70% fat content) or butter | |
| 175g caster sugar | |
| 75g dark muscovado sugar | |
| 125g dark chocolate (70% cocoa solids) | |
| 1 tbsp golden syrup | |
| 2 medium eggs, lightly beaten | |
| 125g Juvela Gluten-Free White Mix | |
| 2 tbsp cocoa | |
| ½ tsp baking powder | |
| 50g pecan nuts, chopped |
Method
- You will need: 24cm square/oblong cake tin, greased and lined
- Place the butter, sugars, chocolate and syrup into a pan and melt gently over a low heat; remove and allow to cool a little.
- In a large bowl, beat the eggs until light and fluffy, then pour in the chocolate mixture and beat together well.
- Combine the Mix, baking powder and cocoa, and add to the chocolate mixture. Add the nuts and fold all ingredients together with a metal spoon.
- Pour into the prepared tin and bake in a preheated oven (180ºC/Fan 160ºC/350ºF/Gas Mark 4) for 25-30 minutes until slightly crisp on top but still slightly soft in the centre.
- Remove from the oven and allow to cool completely in the tin.
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