- 75g salted butter
- 300g min. 70% dark chocolate, broken into small pieces
- 1 tbsp cocoa powder
- 1 tsp vanilla extract
- 200g golden granulated sugar
- 4 large / 5 medium eggs
- 120g ground almonds
- ½ jar Mrs Bridges Celebration Marmalade with Champagne
chocolate chunks to decorate
Follow The Recipe
Melt the dark chocolate and softened butter together in a glass mixing bowl over a pan of water on low heat, stirring to ensure the chocolate is fully melted.
Remove from the pan, and slowly whisk in the eggs, vanilla and 3 tbsp of Celebration Marmalade with Champagne.
Gradually add the ground almonds and mix well to combine, scraping down the sides.
Turn the mix out into a greased and lined ovenproof tin or dish and finish with a sprinkle of chocolate chunks and teaspoonfuls of the marmalade dotted across the top.
Placing in a pre-heated oven at 180c (160c fan) for 35 to 40 minutes, depending on how gooey you like them!
When cooked through, remove from the oven and, using the parchment paper, lift the brownies from the dish to transfer to a rack to cool.
Once fully cooled, cut into squares and serve.
Tip: The brownies will keep for up to 5 days in an airtight container, and are delicious served with a scoop of vanilla ice cream.