Beremeal brownies


250g dark chocolate

250g salted butter

3 medium eggs

200g soft brown sugar

75g Barony Mill beremeal

60g cocoa powder

1.5 tsp bicarbonate of soda

pinch of salt


  • Turn on oven to 160C (150C fan or gas 3)
  • Line 8 inch square cake tin
  • Melt chocolate and butter together in a bowl
  • Whisk eggs and sugar in another bowl until lighter in colour, not for very long
  • In another bowl, sieve together the beremeal, cocoa, salt and bicarbonate and mix well
  • Add chocolate and butter mixture to egg and sugar, stir well.
  • Then fold in the dry ingredients.
  • Pour into tin and bake for 35-45 minutes. Test with skewer, it should come out not quite clean.
  • Leave to cool completely in the tin. Dust with a little cocoa powder