What's your #bakeface like?

Well as you can see from above that's my #bakeface photographed by Miss JibberJabberUK (in return for a payment of brownies!) Billington's have laid down the challenge of creating one of their delicious recipes and then taking a snap of yourself while you eat it.

I used the recipe for Billington's Brownies which you can see below. I added in the glacé cherries as they cut through the richness of the chocolate and give a little juicy surprise. You like my #bakeface you can vote for me here. If you fancy giving my #bakeface a run for its money then you can also upload your own entry on the same page. Voting for round 4 closes on 19^th October 2014 but the competition runs until 28^th December 2014.

Preparation 12 minutes
Cook 35 minutes
Serves 12

Prepare
250g Billington's Unrefined Dark Muscovado Sugar
200g Unsalted butter
350g 70% Dark chocolate, chopped into pieces
3 Medium free range eggs
50g Self-raising flour
100g Billington's Natural Glacé Cherries (optional)

Method
1. Preheat the oven to 190°C (170°C Fan)/gas mark 5, and line a 20cm square tin with baking parchment.
2. Melt the chocolate and butter in a heatproof bowl over a pan of simmering water.
3. Whisk the eggs until pale and fluffy. Add the Dark Muscovado Sugar and whisk until thick. Gently fold in the chocolate mixture.
4. Sift in the flour and fold in until the mixture is smooth. Mix in the glacé cherries.
5. Pour the mixture into the prepared tin and bake for 30-35 minutes, until you see a paper-like crust on top. There should still be some movement in the centre of the tin.
6. Remove from the oven, leave to cool, then cut into squares.

If want to keep up to date with the entries follow @BillingtonsUK on Twitter and the hashtag #bakeface.

I was sent a hamper from Billington's to assist in the brownie baking.