Milkybar® chocolate brownies
An easy recipe for gooey, soft brownies, with delicious white chocolate chunks that melt in your mouth.
(28.8g per brownie – number of servings equivalent to one tray bake.)
Energy per 100g: 1597kJ/381kcal
*Reference Intake of an average adult (8400kJ/2000kcal). Portions should be adjusted for children of different ages.
- 185g light buttery spread
- 160g dark chocolate
- 110g plain flour
- 1/2 teaspoon salt
- 3 medium eggs
- 1/2 teaspoon vanilla essence
- 250g caster sugar
- 60g Milkybar® Buttons, broken up.
- 20cm square tin
Tips to involve little Farmers
Get your kids to break up the Milkybar® Buttons for you. They'll absolutely love it!
Cut light buttery spread into smallish cubes and tip into a medium bowl.
Break the dark chocolate into small pieces and drop into the bowl.
Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water.
Pour over a low heat until the butter and chocolate have melted, stirring occasionally to mix them. Now remove the bowl from the pan.
Leave the melted mixture to cool to room temperature.
Turn the oven to 180C/356F/Gas mark 4, while the chocolate cools.
Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Sieve the plain flour into a medium bowl.
Break the eggs into a large bowl and tip in the golden caster sugar.
Whisk the eggs and sugar until thick and creamy.
Pour the cooled chocolate and butter mixture over the egg mix, then gently fold together with a rubber spatula.
Hold the sieve over the bowl of egg/chocolate mixture and resift the flour mixture. Gently fold in. Then add the broken up Milkybar® Buttons and mix well.
Pour the mixture into the prepared tin.
Put in the oven and set your timer for 25 minutes, until the top has a shiny, papery crust and the sides are just beginning to come away from the tin.
Leave in the tin until completely cold.
Note: number of servings equivalent to one tray bake