CHOCOLATE BROWNIES
INGREDIENTS
250G/8oz Digestive Biscuits
150g/5oz Milk Chocolate
150g/5oz Dark Chocolate
100g/31/2oz Unsalted Butter
150g/5oz Golden Syrup
100g/31/2oz Dried Apricots (chopped)
75g/21/2oz Raisins
60g/2oz Pecan nuts (Dates can be used as
a substitute)
METHOD
Use cling film to line a 20cm/8in shallow square
shaped tin. Leave extra cling film hanging over the
sides.
Bash the biscuits into pieces using a rolling pin.
(Put them in a plastic bag first so they don?t go
everywhere!)
Melt the chocolate, butter and golden syrup in a
heatproof bowl set over a pan of simmering water.
Stir occasionally.
Remove the bowl from the heat and stir in the
broken biscuits, apricots, raisins and pecans/dates.
Spoon the mixture into the tin. Level the surface by
pressing it down with a potato masher.
Leave to cool, then put the mixture into the fridge
for 1-2 hours until set.
Turn out the cake and peel off the cling film.
Cut into 12 squares and enjoy!
INGREDIENTS
250G/8oz Digestive Biscuits
150g/5oz Milk Chocolate
150g/5oz Dark Chocolate
100g/31/2oz Unsalted Butter
150g/5oz Golden Syrup
100g/31/2oz Dried Apricots (chopped)
75g/21/2oz Raisins
60g/2oz Pecan nuts (Dates can be used as
a substitute)
METHOD
Use cling film to line a 20cm/8in shallow square
shaped tin. Leave extra cling film hanging over the
sides.
Bash the biscuits into pieces using a rolling pin.
(Put them in a plastic bag first so they don?t go
everywhere!)
Melt the chocolate, butter and golden syrup in a
heatproof bowl set over a pan of simmering water.
Stir occasionally.
Remove the bowl from the heat and stir in the
broken biscuits, apricots, raisins and pecans/dates.
Spoon the mixture into the tin. Level the surface by
pressing it down with a potato masher.
Leave to cool, then put the mixture into the fridge
for 1-2 hours until set.
Turn out the cake and peel off the cling film.
Cut into 12 squares and enjoy!