Guest chef

Sarah Randell

Our very own food director, and former food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of the delightful baking book, Family Baking and Marmalade; A Bittersweet Cookbook.

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Florentine brownies

  • Makes 16
  • Prep 20 mins
  • Total time 1 hr 10 mins, plus cooling
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Florentine brownies
Florentine brownies

step by step

  • 1Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line the base and sides of a 20cm square tin (loose-bottomed is ideal) with baking paper.
  • 2Melt the chocolate in a bowl set over a pan of barely simmering water, then set aside to cool a little.
  • A twist on the classic brownie with a fruity, nutty topping. If you want to make a simple, classic brownie, simply omit the florentine topping and make the brownies up to the end of step 4, before baking as in step 6.
  • 3Beat the butter and sugar for 3-4 minutes in a stand mixer until combined. Next, add the eggs, little by little, stirring all the time.
  • 4Tip in the flour and the melted chocolate and add a pinch of salt. Mix to combine, then transfer to the tin and smooth the top.
  • 5For the florentine topping, melt the butter and sugar together in a small pan, then add the almonds, currants, cherries and candied peel; mix well.
  • 6Scatter the florentine mix over the top of the brownie mixture, spreading it out evenly. Bake for 45 minutes, for a slightly squidgier brownie, or 50 minutes, for a more 'cakey' brownie. Leave to cool in the tin before slicing into squares.
  • Recipe photograph by Tara Fisher

Get ahead

Make the brownies up to 2 days ahead; cool and store in an airtight container. They freeze well, too.

You will need

  • 150g soft butter, plus a little extra for greasing
  • 150g dark chocolate (about 70% cocoa solids), in pieces
  • 300g light muscovado sugar
  • 3 large eggs, lightly beaten
  • 150g plain flour

For the florentine topping

  • 40g butter
  • 40g demerara sugar
  • 1 x 100g bag flaked almonds
  • 50g currants
  • 50g glacé cherries, halved
  • 50g cut mixed peel

+ Nutritional Information