{"id":1088,"date":"2016-10-07T23:12:38","date_gmt":"2016-10-07T22:12:38","guid":{"rendered":"http:\/\/wenvoe.org.uk\/?p=1088"},"modified":"2016-10-07T23:12:38","modified_gmt":"2016-10-07T22:12:38","slug":"florentine-brownies","status":"publish","type":"post","link":"http:\/\/wenvoe.org.uk\/?p=1088","title":{"rendered":"Florentine Brownies"},"content":{"rendered":"

\n\t Ingredients<\/strong><\/span><\/span>\n<\/p>\n

\n\t150g soft butter, + extra for greasing<\/span>\n<\/p>\n

\n\t150g dark brown chocolate [about 70% coca solids ] broken in pieces<\/span>\n<\/p>\n

\n\t300g light muscovado sugar\"chef01\"<\/span>\n<\/p>\n

\n\t3 large eggs, lightly beaten<\/span>\n<\/p>\n

\n\t150g plain flour<\/span>\n<\/p>\n

\n\tTopping <\/strong><\/span><\/span>\n<\/p>\n

\n\t40g butter<\/span>\n<\/p>\n

\n\t40g demerara sugar<\/span>\n<\/p>\n

\n\t1 x 100 pkt flaked almonds<\/span>\n<\/p>\n

\n\t50g currants<\/span>\n<\/p>\n

\n\t50g glace cherries halved<\/span>\n<\/p>\n

\n\t50g mixed peel<\/span>\n<\/p>\n

\n\tPreheat 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.<\/span>\n<\/p>\n

\n\t  \n<\/p>\n

\n\t <\/p>\n","protected":false},"excerpt":{"rendered":"

 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 […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[129],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6cWjO-hy","jetpack-related-posts":[{"id":6278,"url":"http:\/\/wenvoe.org.uk\/?p=6278","url_meta":{"origin":1088,"position":0},"title":"Nutty Brownies","author":"Alan Williams","date":"30th July 2019","format":false,"excerpt":"Nutty Brownies 225g dark chocolate 100g unsalted butter 150g dark soft brown sugar 150g caster sugar 2 large eggs 1 tsp vanilla extract 150g plain flour 50g walnut, hazelnut or pecan pieces A 20cm square tin, lined with greaseproof or baking paper Heat oven to 160C fan. 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