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.
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