Marmalade daisy brownies recipe

By Mitzie Wilson / Caroline Russell

Makes 12
Takes 50 minutes to make, plus cooling and chilling
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Rating

These moist marmalade brownies with white chocolate daisies are great with a cup of tea. They keep for up to 5 days but they're sure to get eaten before then.

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, coarsely chopped
3 tbsp coarse marmalade
30g white chocolate buttons

Method

1. Preheat the oven to 180C/fan160C/gas 4. Grease the base of a 20cm shallow, square cake tin and line with baking paper. Using an electric hand whisk, beat the eggs and sugar well in a bowl.
2. Melt the plain chocolate and butter in a clean bowl in the microwave for 2 minutes on medium, stirring halfway through. (Or melt in a bowl over a pan of just simmering water. Stir until smooth.) Stir well into the egg mixture. Add the flour, nuts and marmalade and stir in. Pour the mix into the tin, spreading evenly. 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.
3. Melt the white chocolate buttons in the microwave for 1-2 minutes on medium-low, stirring halfway through. (Or melt over water as above.) 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.