One of the first cakes we made 14 years ago in our shop on West Street was this Chocolate Brownie - and its been on our menu ever since!

Its really quite a simple recipe and here we will share it with you. Great for baking over this Easter weekend with the kids and if you are in Sheffield and nearby districts we can get all the ingredients to you in an hour via City Grab

The Recipe - PJ taste Chocolate Brownie

To make makes one small baking tin measuring approximately 12 by 8 inches

This version of the recipe makes a gluten free and vegan brownie - obviously using butter and normal flour negates this!

140g Callebut (Vegan friendly) dark chocolate

100g flora or similar vegan margarine (milk free) or butter for non vegan version

2 eggs (or 70ML pasteurised READY EGG)

100g brown sugar

Fold in 45g gluten free self raising flour or use self raising flour

Melt the chocolate and fat/butter together in a bowl over a pan of top water. Mix the eggs (7) with the brown sugar and when the butter/chocolate mix is nicely melted and combined beat into the egg mixture. Finally fold in the flour. Bake at 160 degrees for approximately 25 minutes or until the brownie is set around the edges but still a little “under done” looking in the centre. This will set up as it cools. For the technical people with probe thermometers the centre temperature needs to be around 85C.