Ingredients
Batter
Topping
Method
- Preheat oven to 180°C/160°C fan/Gas 4 and line 20x20cm (an 8 x 8-inch) baking tin with butter and parchment paper.
- Weigh out the sugar and break down any lumps in the muscovado sugar using your fingers.
- Melt the butter and chocolate together in a bain-marie or in the microwave.
- Stir in the sugars until it’s all mixed through.
- Add the eggs and beat to just combine using a handheld balloon whisk.
- Sieve the flour, baking soda and salt into the batter and mix until just combined and no streaks of dry ingredients remain.
- Chop the chocolate seashells into small pieces and add them to the batter.
- Pour into the tin and bake for 20 minutes. Poke a toothpick into the centre of the brownie — if raw batter is evident on the stick, continue to bake for another 2-3 minutes, but if there are moist crumbs on the stick, it is fully baked.
- Take the tin out of the oven when baked and let the brownie cool completely in the tin.
For the finishing touch
- Melt the white and milk chocolate and drizzle over the brownie.
- Quickly top with the Guylian Seashells.
- Cut into 12 pieces and leave to set.
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