If you love the ultimate Billington's brownies, then you'll be sure to love this recipe - same rich flavours, same gooey texture, but higher levels of fibre thanks to Allinson's Wholemeal Flour we've swapped out for in this recipe. Follow 7 simple steps to deliciously decadent brownies which you can fill with whatever you like, whether its Biscoff pieces, aero bubbles or Cadbury caramel nibbles - this is a recipe you'll come back to time and time again.
Preheat the oven to 190°C (fan 170°C, gas mark 5) and line a 20cm square tin with baking parchment.
Step 2
Melt the chocolate and butter in a heatproof bowl over a pan of simmering water.
Step 3
Whisk the eggs until pale and fluffy, add the muscovado sugar and whisk until thick - then gently fold in the chocolate.
Step 4
Sieve in the flour and fold in until the mixture is smooth.
Step 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.
Step 6
If your brownie begins to brown around the edges, loosely cover with baking paper to protect it whilst it continues to bake.
Step 7
Remove from the oven. The brownie texture should still be gooey in the centre (it will firm up as the brownie cools). Leave to cool, then cut into squares.
Ingredients
MetricImperial
For the wholemeal brownie
200gUnsalted butter (softened)
350gDark chocolate
3Free range medium eggs
250gBillington's Unrefined Dark Muscovado Sugar
50g
Allinson's Self Raising Wholemeal Flour
Utensils
20x20 square baking tin
Sauce pan
Sieve
Wooden spoon
Spatula
Nutritional information per 54g serving
Energy 292cal
Fat 17g
of which Saturates 10g
Carbohydrates 30g
of which Sugars 28g
Protein 2.9g
Salt 0.1g
0 Baker Ratings
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