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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 18 |
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keep these in the fridge a day before cutting, if you can, then place squares in airtight container if there are any left... Ingredients:
7 ounces milk chocolate |
10 ounces dark chocolate |
7 1/2 ounces butter |
3 whole eggs |
7 1/2 ounces light muscovado sugar |
3 ounces self rising flour |
Directions:
1. Preheat oven to 350 degrees F.
2. Grease and parchment line a 11 x 8 inch brownie pan.
3. Melt the dark chocolate and the butter until melted and creamy.
4. Set aside.
5. Chop the milk chocolate, and set aside.
6. Beat the eggs and sugar well, then add in the melted dark chocolate and butter.
7. Stir in the self rise flour.
8. Stir in the chopped milk chocolate.
9. Pour into pan and bake 35 minutes, or until just done, still shiney on top.
10. The original recipe says to preheat to 375 degrees and bake 40 minutes-.
11. Remove and cool in pan completely.
12. Place in fridge overnight covered for easier cutting.
13. thats if they last that long-.
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