Mark Sargeant’s Choccy Scoffy Brownies

Serves: 16

“These brownies become chewier when they are older so leave for two days and serve with caramel sauce for a really indulgent treat.”

200g Monty Bojangles Choccy Scoffy Truffles

250g unsalted butter

75g sultanas

50g chopped cashew nuts

145g plain flour

1 tsp baking powder

360g caster sugar

4 large free-range eggs

Preheat the oven to 180C/350F/Gas 4. Line a 24cm square baking tin with greaseproof paper.
In a large bowl over simmering water, melt the butter and the chocolate truffles and mix until smooth.
Add the sultanas and nuts and stir together. In a separate bowl, mix together the flour, baking powder and sugar, then add this to the chocolate mixture. Stir together well then beat the eggs and mix to a silky consistency.
Pour the brownie mix into the baking tray, and place in the oven for around 25-35 minutes.
The brownies should be crusty on the outside and soft in the middle. Allow to cool in the tray, then carefully transfer to a large chopping board and cut into chunky squares.

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