Categories: April

Ingredients

• 100g butter, softened, plus extra for greasing
• 3 eggs
• 150g light muscovado sugar
• 150g plain chocolate, broken up
• 100g self-raising flour, sifted
• 25g walnuts, coarsley chopped
• 3 tbsp coarse marmalade
• 30g white chocolate buttons

Directions

1. Preheat the oven to 180˚C/fan 160˚C/gas 4. Grease the base of a 20cm shallow, square cake tin and line with baking paper.

2. Using an electric hand whisk, beat the eggs and sugar well in a bowl.

3. Melt the plain chocolate and butter in a clean bowl in the microwave for 2 minutes on medium, stirring halfway through. Stir well into the egg mixture. Add the flour, nuts and marmalade and stir in. Pour the mix into the tin, spreading evenly.

4. Bake for 30-35 minutes until just set. Leave to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely. Discard the baking paper and cut the brownies into 12 squares.

5. Melt the white chocolate buttons in the microwave for 1-2 minutes on medium-low, stirring halfway through. Place in a small paper piping bag, snip the end and pipe daisy shapes onto baking paper. Chill in the fridge until set, then remove with a palette knife and place on top of the brownies. They will keep in an airtight box for up to 5 days.

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