Dark Muscavado Brownies


185g The Essential Ingredient dark chocolate buttons
185g butter, chopped
170g Billington’s Dark Muscavado Sugar
65g castor sugar
50g Dutch cocoa
95g plain flour
½ tsp baking powder
3 eggs


Melt chocolate and butter gently over low heat.
Beat eggs, Billington’s Dark Muscavado Sugar and castor sugar together until very pale and creamy.
Combine dry ingredients and egg mix with the butter and chocolate. Beat together until fluffy.
Pour into a buttered 26x18cm lamington tin and bake at 170°C for about 35 minutes 


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