Pyrex National Baking Week

Homemade Family Time
15th - 21st
October 2018

Super Duper Billington’s Brownies

Picnics
5
Cooking time: 
30-45 minutes
Serves: 
16
Preparation time: 
10-15 minutes
Tags: 
Ingredients: 
  • 200g Stork tub
  • 350g 70% dark chocolate,
  • chopped into pieces
  • 3 Med free range eggs
  • 250g Billington’s dark Muscovado sugar
  • 50g Self raising flour
Method: 
  1. Preheat the oven to 190°C/gas 5, line a 20cm square tin with baking parchment.
  2. Melt the chocolate and Stork in a heatproof bowl over a pan of simmering water.
  3. Whisk the eggs until pale and fluffy, add the Muscovado sugar and whisk until thick, gently fold in the chocolate.
  4. Sieve in the flour and fold in until the mixture is smooth.
  5. Pour into the prepared tin and bake for 30-35 minutes, until you see a paper-like crust on top, there should still be some movement in the centre of the tin.
  6. Remove from the oven, leave to cool, then cut into squares.
  7. Enjoy.

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