Bath Harvest Chocolate Brownies
Ingredients (makes 12 squares)
3 medium eggs
75g self raising flour
75g ground almonds
200g soft brown sugar
50g good quality cocoa powder
100ml Bath Harvest Rapeseed Oil
Optional extras – use 1 or 2 additions per recipe
50g dried cranberries
50g chopped walnuts
25g mini marshmallows
50g good quality plain chocolate (chopped)
1. Pre-heat the oven to 180°c (or Fan 170°c), Gas Mark 4. Lightly grease and base line a 22cm square tin.
2. Whisk together the sugar and eggs until pale and creamy. Sieve in the flour and cocoa powder, add ground almonds and gently fold in. Once combined gently, whisk in the Bath Harvest Rapeseed Oil. Stir in any additions if using.
3. Pour into prepared tin and bake in centre of oven for 20 – 25 minutes until the edges just come away and the cake springs back slowly when touched. Cool slightly before turning out onto wire rack. Cut into squares. Keep in an airtight container for up to 3 days.
Gluten-Free version: follow recipe but substitute self raising flour with your own brand of gluten-free flour.