We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our
Florentine brownies
Makes: 16
Prep time: 20 minsTotal time: 
Recipe photograph by Tara Fisher
Florentine brownies
Makes: 16
Prep time: 20 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
338Kcal
Fat
17gr
Saturates
8gr
Carbs
40gr
Sugars
30gr
Fibre
1gr
Protein
5gr
Salt
0.3gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 150g soft butter, plus a little extra for greasing
- 150g dark chocolate (about 70% cocoa solids), in pieces
- 300g light muscovado sugar
- 3 large eggs, lightly beaten
- 150g plain flour
For the florentine topping
- 40g butter
- 40g demerara sugar
- 1 x 100g bag flaked almonds
- 50g currants
- 50g glacé cherries, halved
- 50g cut mixed peel
Step by step
Get ahead
Make the brownies up to 2 days ahead; cool and store in an airtight container. They freeze well, too.
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line the base and sides of a 20cm square tin (loose-bottomed is ideal) with baking paper.
- Melt the chocolate in a bowl set over a pan of barely simmering water, then set aside to cool a little.
- Beat the butter and sugar for 3-4 minutes in a stand mixer until combined. Next, add the eggs, little by little, stirring all the time.
- Tip in the flour and the melted chocolate and add a pinch of salt. Mix to combine, then transfer to the tin and smooth the top.
- For the florentine topping, melt the butter and sugar together in a small pan, then add the almonds, currants, cherries and candied peel; mix well.
- Scatter the florentine mix over the top of the brownie mixture, spreading it out evenly. Bake for 45 minutes, for a slightly squidgier brownie, or 50 minutes, for a more 'cakey' brownie. Leave to cool in the tin before slicing into squares.
Chef quote
A twist on the classic brownie with a fruity, nutty topping. If you want to make a simple, classic brownie, simply omit the florentine topping and make the brownies up to the end of step 4, before baking as in step 6.