Monty Bojangles Choccy Scoffy brownies


    250g unsalted butter

    200g chocolate truffles

    75g sultanas

    50g cashew nuts (chopped)

    145g plain flour

    1 tsp baking powder

    360g caster sugar

    4 large free-range eggs (beaten)

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Dessert serves 1

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Preheat the oven to 180C/350F/gas mark 4. Line a 24cm square baking tin with greaseproof paper.


In a large bowl set over a pan of simmering water, melt the butter and the chocolate and mix until smooth. Add the sultanas and nuts and stir together.


In a separate bowl, mix together the flour, baking powder and sugar, then add this to the chocolate mixture. Stir together well, then beat in the eggs and mix to a silky consistency.


Pour the brownie mix into the baking tray, place in the oven and bake for 25 – 35 minutes.


Remove the brownies from the oven; they should be crusty on the outside and soft in the middle. Allow to cool in the tray, then carefully transfer to a large chopping board and cut into chunky squares. Adapted from a recipe created by Mark Sargeant for Monty Bojangles.

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