easy bake

Use up those leftover chocolates in these fudgy chocolate brownies!

📃 Chocolate Box Brownies Recipe

150 g (5.3 oz) good quality dark chocolate (or dark chocolate chips)

unsalted butter

eggs

265 g (1 1/3rd cups) golden caster sugar

60 g (1/2 cup) plain (all-purpose) flour

g (1/3rd cup) cocoa powder

½ tsp baking powder

60 g (1/2 cup) ground almonds

leftover chocolate box sweets

Preheat the oven to 180c/350f and line a baking tray that&#39;s approx. 20cmx20cm and 3cm deep with baking parchment. PRO TIP: Leave a little of the parchment overhanging the tray to make it easier to get the brownie out later.

Melt the dark chocolate and butter together in a bowl over a pan of simmering water (make sure the bowl isn&#39;t touching the water though). Stir and leave to cool slightly.

Once the chocolate and butter mixture has cooled slightly then add in the sugar and eggs and mix together using a whisk.

When the chocolate is thoroughly mixed in, sieve the flour, cocoa powder and baking powder over the mixture, and then add the ground almonds.

Fold into the mix gently, in a figure of eight. This will help to keep the air in.

Pour the mixture into your lined baking tray.

Arrange the chocolates on top of the brownie mix evenly, so there is 1 piece per portion of brownie. Push the chocolate into the mixture slightly.

Place the tray in the oven and cook for 25 minutes.

Take out of the oven and leave to cool in the tray.

Lift the brownie out of the tray using the baking parchment and place on a chopping board. Use a sharp knife to slice the brownie into portions. It will crumble slightly when you cut it, but it crumbles less, the longer you leave it to cool.

Dust with a little icing (confectioners) sugar and serve. &lt; Optional.

https://content.jwplatform.com/videos/FrFVw77A.mp4

Use up those leftover Christmas chocolates in these fudgy chocolate brownies!

Chocolate Box Brownies

Easy to make and a joy to share, these Christmas Cake Bars have all the flavours of a festive fruit cake, with a marzipan topping and drizzle icing decoration. Make them at any time of the year.If Marzipan is not to your liking omit the decoration and enjoy them plain or brushed with a simple Apricot Glaze.

Christmas Cake Bars

125 g Candied peel

brandy (whisk

butter

175 g soft light brown sugar

eggs (medium size)

flour

g almonds

mixed spice

500 g dried fruits (such as raisins, currants and sultanas)

cherries

Tablespoons Brandy (whisky

apricot jam (or marmalade)

454 g packet Ready to Roll Golden Marzipan

150 g Icing Sugar (sieved)

Measure all the dried fruits and candied peel into a bowl, pour over the brandy and leave to soak for at least 6 hours, preferably overnight, to allow all the fruits to soak up the brandy and plump up a little.

Preheat the oven to 160ºC (Fan assisted). Grease and line a 30 × 20cm (12 × 8 in) traybake tin with baking parchment or non stick paper.

Using an electric hand mixer, beat together the butter and sugar until smooth and fluffy. Add the eggs one at a time, adding a little flour in between each one to help prevent curdling.

Add the remaining flour, ground almonds, mixed spice, ready soaked dried fruits, washed and chopped cherries and mix well. Spoon the mixture evenly into the prepared tin levelling the top.

Bake for 35 – 40 mins or until baked with a golden brown colour. Always test the centre of the cake with a skewer until it comes out clean. Leave to one side to cool a little.

While the cake is still warm, pour the 3 spoonfuls of brandy over the top of the cake allowing it to soak through. Leave the cake to cool completely before covering with Marzipan, or it will melt.

Brush the top of the cake with the warm sieved apricot jam.

Roll out the marzipan to a rectangle shape the same size as the top of the traybake. You can use the base of your cake tin as a guide. Rolling out the marzipan between two sheets of baking parchment will make the task a lot easier.

Lay the marzipan on top of the cake, taking care as you do this as the Jam will be sticky. Patch up and smooth over any uncoved areas with pieces of Marzipan if needed.  Press down gently. Neaten the edges with a serrated knife.

Sieve the icing sugar then start to mix to a paste by adding 1 tablespoon of preboiled water. Keep adding the water a little at a time until you have a very thick pipeable mixture. If it is too thin and runny it will flood the cake.

Add your icing mix to a piping bag with a not too thin nozzle and decorate across the top of the Marzipan in a zig zag pattern or how ever you wish. Leave to set before slicing into squares/bars.

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📃 Chocolate Box Brownies Recipe

Christmas Cake Bars

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The most viewed easy bake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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📃 Chocolate Box Brownies Recipe

Christmas Cake Bars

The most viewed easy bake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine