View Instructions View Ingredients
Prep
25 mins
Bake
25 mins
Serves
16
Difficulty
Medium
About
Rich and gooey, these brownies hit the spot when you want an indulgent chocolate fix. Serve on their own with ice cream, or cut into tiny squares for serving with after dinner coffee.
made using
Light Muscovado
View product
Share this recipe
Medium Desserts Afternoon Tea 16
Instructions
Ingredients
Reviews
Step 1
Preheat the oven to 190°C/Fan170°, 375°F, Gas Mark 5.
Step 2
Combine the butter and chocolate in a heatproof bowl and melt together in a bowl set over a pan of simmering water for a few minutes. Don’t let the bowl touch the water. Alternatively, melt it in the microwave for about 1 minute. Stir well and leave to cool a little.
Step 3
Lightly beat together the eggs and Tate & Lyle Light Muscovado Sugar in a bowl with a fork. Pour in the melted chocolate mixture and beat to combine. Sprinkle over the espresso powder, add the vanilla extract and mix. Sift in the flour, baking powder and salt, stir and then mix in the nuts.
Step 4
Tip into the brownie tin and bake on the middle shelf of the oven for 20 minutes or until a crust has formed. Remove, leave to cool for 2 hours, then cover with cling film and chill for at least another 2 hours.
Step 5
Turn out of the tin, discard the parchment and trim the edges, cut into squares, lightly dust with cocoa and serve.
Fairtrade Tate & Lyle Light Muscovado Sugar
250 g
Unsalted butter
200 g
Dark chocolate
Minimum 70% Cocoa solids
200 g
Large eggs
3
Espresso powder
2 tsp
Vanilla extract
1 1/2 tsp
Plain flour
110 g
Baking powder
1 tsp
Pinch of salt
1
Pecans
Roughly chopped
110 g
Fairtrade cocoa powder
To dust
Rate this recipe!
Share your thoughts or advice
Good job, now enjoy!
Don't forget to share your creation using our hashtags in the chance to get featured.
You`ve heard of Tate & Lyle Sugars... but do you know about our Sweetener? The same flavour, but with far fewer calories. A perfect alternative for when you`re looking for a sweeter cuppa! Get yours from @sainsburys, @asda and @ocadouk
If you think we`re going to wait until Christmas to see these guys again... you`re wrong! For stronger molasses flavour and a deliciously chewy texture, our Dark Muscovado puts a lot more personality into your average Gingerbread person. So don`t believe the smiles, because they`re actually pretty fiery!
Finally, somewhere that’s asbig on doughnuts as you are!
As part of our Trusted By The Best series, we’ve been shining a spotlight on places that make our sugar shine, places just likeLeeds’ Doh’hut...
Specialising in big, hearty, British-style doughnuts, they’re a welcome change from American chains - a shop that champions the jammy doughnuts we all grew up on!
Inspired by the US food truck scene, Doh’hut founder Tom started out making doughnuts in his parent’s kitchen before eventuallyinvesting in his own food truck.
Once on wheels, he quickly became a favourite at many foodie festivals and even won the prestigious British St. Food Awards in 2018!
The success allowed Tom to set up Doh’hut’s permanent home in his native Leeds, followed by two more bakeries in London (Spitalfields & Exmouth Market)!
Focusing on handmade, fluffy and classic flavours, every doughnut is fried to perfection before being hand-rolled in a sweet layer of Tate & Lyle Sugar.
There’s no bells and whistles here. It’s just getting down to basics to make doughnuts the best they can be! 🏆
🏬 Doh’hut
🍩 Leeds Doughnut Shop
📌 2 Trevelyan Square, Leeds LS1 6ED
📱 @dohhut
#TrustedByTheBest
Your inspiration for sweet and sticky desserts... Sticky toffee pud!? It`s in the bag!
Calling this a cheesecake doesn`t do it justice... Made with light, creamy ricotta, it boasts smoother, softer slices with entire bites of cherry for a sweet, intense hit. A dish that announces it`s summer just by being in the room! Ingredients For the base For the Topping Pre-heat the oven to 180ºC/Fan160ºC/Gas mark 4. Step 2 Grease a 20cm (8”) round cake tin with a removable base. Step 3 For the base, whisk the Tate & Lyle Golden Caster Sugar and the egg with the oil until thick and creamy. Step 4 Put the hazelnuts and flour into a food processor and whiz until the nuts are finely chopped, then fold into the egg mixture. Spoon into the tin and level, then bake for 20 minutes. Step 5 Meanwhile stone the cherries and halve if large. Place on kitchen paper to soak up some of the juices. Step 6 Beat the sour cream, ricotta, vanilla extract, egg and Tate & Lyle Fairtrade Icing Cane Sugar until smooth. Pour over the base and scatter over the cherries. Return to the oven and cook for 25-30 minutes until the creamy topping is set. Step 7 Allow to cool before removing from the tin.
Fairtrade Golden Caster Fairtrade Tate & Lyle Golden Caster Cane Sugar 75 g
Flour Self raising flour 75 g
Hazelnuts Toasted chopped hazelnut 50 g
Eggs Egg 1
Olive-oil Olive oil 60ml
Fairtrade Cane Icing Sugar Icing sugar 75 g
Cherries Cherries 250 g
Cream-cheese Ricotta 250 g
Sour cream 150 g
Eggs 1
Vanilla Vanilla extract 2tsp
Step 1
Lower in calories and aspartame-free, Tate & Lyle Sweetener is an easy alternative from the experts in sugar. Proof there are other ways of keeping your sweet tooth happy!
We wish it was this easy 😅 That being said, Tate & Lyle Pure Cane Caster Sugar can still feel like a magic trick - helping you conjure up sweet and delicious creations in a jiffy! Victoria Sponge? It`s in the bag! #tateandlyle #tateandlylesugars #sugar #canesugar sugarcane #sugareducation #sweettooth #baking #trustedbythebest #bakebetter
We wouldn`t usually recommend reaching for the vodka bottle. But this is one exception! Unlike water, vodka doesn`t help with the formation of gluten, a key culprit in turning pastry hard and leathery. Plus, it (thankfully) doesn`t effect the flavour!
Bakers like to take all the credit for swirly and beautiful icing, but the truth? It`s all about the nozzles! Our friend @elliebakess reveals all...
This is why you need a blowtorch! A sprinkle of Tate & Lyle Sugar and a blast of heat brings sweet caramelisation every time, giving tarts and cheesecakes a crispy, sweet brulée topping. No blowtorch? Then just throw your bakes under the grill for a few minutes! Link in bio.
Don`t let these clean-cut photos fool you - @homemade_morgan doesn`t do simple cakes! Made with custard power for a unique texture and flavour, this cake is filled with homemade rhubarb jam and ginger Swiss meringue buttercream. A clever twist for classic flavours!
Sweet and citrusy, we recently discovered the joy of a Lemon Drizzle Scone! There`s no need for jam and cream with these, as the delicious glaze keeps things light and fresh - perfect for a fluffy scone. However, if you want to add lemon curd... we won`t judge!: Ingredients 40g Tate & Lyle Golden Caster Sugar Glaze 5 tbsp Tate & Lyle Icing Sugar Method 1. Pre- heat oven to 220c, 200c Fan Gas Mark 7. Place the flour, baking powder, Tate & Lyle Golden Caster Sugar and softened butter in a large bowl rubbing the butter in to form fine breadcrumbs.
375g Self Raising Flour
1 tsp. Baking Powder
75g Unsalted Butter
Zest of 2 lemons
1 egg
170ml milk of choice
2/3 tsp lemon Juice.
Zest of 1 lemon.
2. Stir in the lemon zest, place the egg and milk in a measuring jug, and beat together. Add to the dry mix, keeping back a small amount to glaze the scones before baking. Mix together to form soft dough.
3. Turn onto a lightly floured surface and roll out to ½ inch in thickness. Cut into rounds with your chosen cutter.
4. Place the scones on a large baking tray lined with parchment leaving a little space in between, glaze and sprinkle with a little sugar on the tops.
5. Bake for approximately 15 minutes or until a lovely golden brown colour.
6. Remove from the oven and cool on a cooling rack.
7. Mix the Tate & Lyle Icing Sugar with the lemon juice to form the drizzle.
Once the scones are cool, Drizzle over each scone and sprinkle with the lemon zest.
Load More
