Ingredients (makes 12 large brownies or 24 small)
For the brownies:
250g Muscovado sugar
75g self-raising flower
200g unsalted butter
For the ganache:
250ml brandy cream
Something festive to decorate with
To make the ganache:
Break the chocolate into small pieces, put in a bowl and leave to one side.
Add the brandy cream to a heavy based saucepan and heat slowly until it starts to simmer. Mix the chocolate into the cream, stirring gently to distribute and leave it to sit for a few minutes to melt.
With a spatula stir the mixture until it comes together in a creamy mass, leave to cool before placing in the fridge for 2 hours.
To make the brownies:
Preheat the oven to 180°.
Break up the chocolate into small chunks and place in a double boiler over a simmering pan of water, add the butter – stir occasionally until fully melted.
Whisk the eggs until fluffy and pale; add the Muscovado sugar and whisk to thicken – then slowly fold in the chocolate and mix until combined.
Sift in the flour and fold until smooth. Then pour into a pre-prepared tin and bake for 30-35 minutes - or until the top starts to crust and there’s still movement in the middle.
Leave to cool before cutting into squares, adding the ganache and a little festive sparkle.