Makes 16 | prep 20 mins | total time
- 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
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.
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.