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Tate & Lyle Brondies : Duo Dark & White Chocolate Brownies
Tate & Lyle Brondies : Duo Dark & White Chocolate Brownies

Tate & Lyle Brondies : Duo Dark & White Chocolate Brownies

These black and white brownies, or how we call them "brondies" combine dark chocolate and white chocolate for an irresistible treat. 

YIELDS

16

PREPARATION

15 mins

COOKING

28 mins

INGREDIENTS

  • 100g plain chocolate, chopped
  • 115g unsalted butter
  • 2 large eggs, beaten
  • 200g Tate & Lyle Dark Soft Brown Sugar
  • 115g self-raising flour
  • 25g cocoa powder
  • 50g toasted hazelnuts, roughly chopped
  • 100g white chocolate chips
  • Tate & Lyle Fairtrade Icing Cane Sugar

HOW TO MAKE THIS RECIPE

  1. Preheat the oven to 180°C/Fan160°C /350°F/Gas 4.
  2. Lightly grease a shallow 23cm (9”) square tin and line the base with parchment paper.
  3. Melt the chocolate and butter together in a mixing bowl set over a saucepan of simmering water, making sure the bottom of the bowl doesn’t touch the water.
  4. When melted, remove the bowl from the heat, cool a little and stir in the eggs, Tate & Lyle Dark Soft Brown Sugar, flour, cocoa, hazelnuts and chocolate chips, until evenly mixed.
  5. Spoon the mixture into the tin and spread level. Bake for 25-30 minutes or until springy in the centre. Allow to cool for 15 minutes then cut into 16 equal pieces and when cool, remove from the tin. 
  6. Dust with the Tate & Lye Icing Sugar.