The Free-Range Butter Company

Ingredients

• 275g (10oz) Anchor Spreadable
• 375g (13 oz) caster sugar
• 4 eggs
• 75g (3oz) cocoa powder
• 100g (4oz) self-raising flour
• 100g (4oz) plain chocolate, roughly chopped

Method

1. Preheat oven to 180C / 350F / Gas Mark 4
2. Put all the ingredients for the chocolate brownies into a large mixing bowl
3. Thoroughly mix together until the mixture is a spoonable chocolaty mixture (use an electric whisk to make this easier & quicker)
4. Line flat baking sheets with non stick baking paper, take a large spoonful of the mixture and place onto the sheet. Top with another spoonful and place into a preheated oven. Allow sufficient space between the pats (probably two per sheet) as the pats will spread. Alternatively, flatten out muffin or cake cases and spoon the mixture into cases for smaller pats!
5. Bake in the oven for about 10 – 15 minutes until mixture is just set
6. Remove from the oven and allow to cool, decorate with angelica strips and ladybirds made from red & black icing
7. Store in an air tight container

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