Step 1Line a 20cm square tin with greaseproof paper and butter the paper. Melt half the chocolate and allow it to cool a little.
Step 2Beat the butter with the sugar til fluffy then beat in the eggs slowly. Add the flour and cocoa powder then the cooled melted chocolate.
Step 3Finally, stir in the remaining broken chocolate pieces and put into the greased tin.
Step 4Bake in the oven at 180°C or Gas Mark 4 for up to an hour or until firm to the touch. Once baked, leave in the tin until slightly cool then carefully cut into pieces and lift out.
Step 5For the butterscotch sauce, melt all the ingredients, apart from the double cream, int a pan and heat until the sugar has dissolved.
Step 6Add the double cream and continue to warm slightly. Remove from the heat and save til needed.
Step 7To serve, place a piece of brownie on a plate and dust with icing sugar (you could add a dollop of creme fraiche and raspberries) and smother with butterscotch sauce.
- 200 g nice dark chocolate, broken into small pieces
- 125 g Country Range Unsalted Butter
- 250 g light brown sugar
- 2 large eggs
- 125 g Country Range Plain Flour
- 2 tbsp Country Range Cocoa Powder
- For the butterscotch sauce:
- 50 g Country Range Unsalted Butter
- 100 g muscavado sugar
- 200 g golden syrup
- 200 ml double cream
- 1 lime, juice only
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