BILLINGTON´S BROWNIE
The brownie is one of those irresistible desserts that wins you over with its rich, moist, and deeply chocolaty texture. In this version with Billington’s, we achieve a particularly rich and well-balanced result, where the chocolate flavor is enhanced by brown sugar, adding that distinctive caramelized touch.
Preheat the oven to 190°C (gas mark 5) and line a 20 cm square baking tin with baking paper.
Melt the chocolate and butter in a heatproof bowl set over a saucepan of gently simmering water.
Whisk the eggs until pale and fluffy. Add the dark muscovado sugar and beat until thickened. Gently fold in the chocolate mixture.
Sift in the flour and mix until you obtain a smooth, homogeneous batter. Fold in the glacé cherries.
Pour the mixture into the prepared tin and bake for 30–35 minutes, until a papery crust forms on top. The centre should still have a slight wobble.
Remove from the oven, allow the Billington’s brownie to cool, and cut it into squares.
