PREP: 15 MINUTES, PLUS CHILLING
COOK: 30-40 MINUTES
MAKES: 16 BARS OR 24 SMALLER SQUARES
INGREDIENTS
FOR THE BROWNIE BATTER
300 grams unsalted butter, cubed
400 grams caster sugar
100 grams soft light brown sugar
70 grams cocoa powder
70 grams dark chocolate (minimum 70% cocoa solids) chopped into small pieces
4 free-range eggs
140 grams plain flour
1/2 tsp fine sea salt
FOR THE TOPPING
100 grams biscuits and/or sweets of your choice
EQUIPMENT
20 x 30cm tin.
1 Preheat the oven to 180°C (160°C fan/350°F/Gas Mark 4) and line the tin.
This story is from the Issue 145 edition of Mollie Magazine.
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This story is from the Issue 145 edition of Mollie Magazine.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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