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Nov 29, 2011 | Recipe | 0 comments

Yesterday, after the gym, Steve came round to test out my festive spiced brownie to take to his office Christmas party.  While Amanda and I were clearing up after dinner, Steve got ready to bake!

Festive Spiced Brownies
Makes 16 (or 36 bitesize brownies for parties)
Prep time: 10 mins
Cooking time: 40 mins


200g good quality dark chocolate
140g unsalted butter
225g caster sugar
1tsp mixed spice
¼ tsp ground cinnamon
2 large eggs and 1 large egg yolk, lightly whisked
80g plain flour
75g raisins (you can soak these in brandy or rum if you want a festive boozy hit)
Preheat your oven to 180 (160 fan).

Start by breaking up your chocolate into a heatproof bowl, then add your butter and melt them together. This can be done in a Bain-marie (placing your bowl over a pan of simmering water, making sure the bowl is not touching the water) or in a microwave. I am a microwave melter all the way- just take it out and stir every 20 seconds or so to make sure it doesn’t burn.

Once your chocolate is melted, weigh in your caster sugar, mixed spice and cinnamon and whisk them together until combined.

Next whisk in your eggs and egg yolk, before sieving in the plain flour and mixing together.

Finally add your raisins to the mixture, make sure they’re drained if you’ve soaked them. You could swap these out with other dried fruit or nuts, like cranberries, sultanas or hazelnuts.

Pour the mixture into a line tin, ideally 8 x 8 inch, alternatively you can use a 6 x 10 inch, and bake in the oven for 35-40 mins. Once they’re baked, leave them to cool on the side for about 3 hours.

I find that gooey brownies actually have a better consistency the next day- if you can bear to save them for that long!


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