Christmas pud brownies
- 200g dark chocolate (70% cocoa), broken into chunks
- 175g unsalted butter, cubed
- 280g golden caster sugar
- 130g plain flour
- 3 medium eggs
- 1tsp vanilla extract
- 2tbsp brandy (optional)
- 200g leftover cooked Christmas pudding, crumbled
- 80g mixed roasted nuts, roughly chopped
- WILL ALSO NEED
- 20cm x 30cm brownie tin
Preheat the oven to 170C/150C Fan/Gas 3. Grease brownie tin and line with baking paper.
Put the dark chocolate and unsalted butter in a glass bowl over a pan of gently simmering water. Do not allow the base of the bowl to touch the water. Stir occasionally until melted.
Remove from the heat and stir in the caster sugar, followed by the flour. Then, mix in the eggs, vanilla extract and brandy (optional).
Pour the mixture into the tin and smooth into the corners. Sprinkle over the leftover Christmas pudding mixed roasted nuts, pushing slightly into the batter.
Bake for 35-40 mins until set on top and a skewer comes out clean when inserted in the middle. Set aside to cool completely in the tin.
Cut into 20 pieces before serving.