Florentine Brownies
Ingredients
150g soft butter, + extra for greasing
150g dark brown chocolate [about 70% coca solids ] broken in pieces
300g light muscovado sugar
3 large eggs, lightly beaten
150g plain flour
Topping
40g butter
40g demerara sugar
1 x 100 pkt flaked almonds
50g currants
50g glace cherries halved
50g mixed peel
Preheat oven 180 C, Grease and line a 20cm square loose bottomed tin. Melt the chocolate in a bowl over simmering water. Set aside to cool. Beat the butter and sugar together in a mixer until combined. Next add the eggs, little by little, until all combined. Add the flour and the melted chocolate and a pinch of salt. Mix to combine. Transfer to the tin and smooth the top. For the topping, melt the butter and sugar together in a small pan, then add the almonds, currants, cherries and candid peel, mix well. Scatter the florentine mixture over the top of the brownie mixture, spreading out evenly. Bake for about 45 mins for a slightly squidgier brownie, or 50 mins for more of a cakey brownie. Leave to cool, turn out and slice into squares.