Brownie Loaves With White Chocolate Chips
Brownie Loaves With White Chocolate Chips

Brownie Loaves With White Chocolate Chips

These small loaves are great to take on a picnic – plus, you can vary the thickness of the slices depending on how much of a sweet tooth your guests have.
Photography: ANT DUNCAN

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Total Time
1 Hour 20 Minutes
55g of ground almonds
225g of baking spread, straight from the fridge
175g of self-raising flour
225g of light muscovado sugar
55g of cocoa powder
5 large eggs
1 level tsp of baking powder
150g of white chocolate chips
For the icing
150g of white chocolate chips
50g of butter
Step 1

Preheat the oven to 180°C/Fan 160°C/Gas 4. Grease and line two 450g loaf tins with non-stick baking paper.

Step 2

Measure all the brownie loaf ingredients, except the white chocolate chips, into a large bowl. Whisk together using an electric hand whisk until light and fluffy. Stir in 125g of the chocolate chips.

Step 3

Spoon into the prepared tins and level the surfaces. Bake in the preheated oven for about 1 hour, or until well risen and the top of the loaves spring back when lightly pressed. Leave to cool in the tin for a few minutes, then turn out on to a wire rack and peel off the baking paper.

Step 4

To make the icing, melt the dark chocolate and butter in a heatproof bowl over a pan of simmering water. Leave to cool slightly. Fold in the remaining white chocolate chips before spreading over the tops of the loaves to make a ripple effect.

Step 5

Cut each loaf into slices to serve.

Mary Berry's Baking Bible by Mary Berry (BBC Books, £28). Photography by Ant Duncan.

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