Ingredients
- 250 g of billington’s unrefined dark muscovado sugar
- 200 g of unsalted butter
- 350 g of 70% dark chocolate, chopped, chopped into pieces
- 3 medium of eggs
- 50 g of self-raising flour
Method
Step 1
Preheat the oven to 190°C/gas mark 5, line a 20cm square tin with baking parchment.Step 2
Melt the chocolate and butter in a heatproof bowl over a pan of simmering water.Step 3
Whisk the eggs until pale and fluffy. Add the Dark Muscovado Sugar and whisk until thick. Gently fold in the chocolate.Step 4
Sift in the flour and fold in until the mixture is smooth.Step 5
Pour the mixture into the prepared tin and bake for 30-35 minutes, until you see a paper-like crust on top. There should still be some movement in the centre of the tin.Step 6
Remove from the oven, leave to cool, then cut into squares.