Harvest Tin Can Brownies


Serves 8 small tin can cakes or two large.



325g 70% dark chocolate
350g Unrefined dark muscovado sugar
200g salted butter
100g golden syrup
6 medium free range eggs
100g plain flour
1 teaspoon cinnamon
1 teaspoon nutmeg
½ tspn teaspoon Cornish sea salt

For the topping
4 seasonal apples peeled and cut into chunks
50g butter
50g Demerara sugar
A healthy glug of brandy, whiskey or Slow gin
100g crumbled wendsleydale cheese.
Sprinkle of smoked sea salt


We didn't think we could love chocolatier, Paul A Young, anymore after we tried his Cornish Sea Salt Caramel Truffles....and then he shared this recipe with us. Chocoholics, this is the one you've been waiting for!

Photo © Tom Moggach


Pre heat the oven to 175 degrees C To make the topping Melt the butter and sugar in a sauté pan until bubbling, add the apple chunks and cook until golden and translucent then add your glug of booze, flambé for effect.

Pour on to a plate to cool thoroughly and place aside. To make the brownie batter In a large saucepan melt the butter sugar, syrup, black pepper and bring to the simmer for one minute.

Remove from the heat and add the chocolate mixing well until smooth Whisk the eggs well until lightly fluffy and strain through a sieve on to the chocolate mix. Beat well. Add the flour gradually until fully incorporated. Line you tin cans or cake tins with parchment baking paper.

Fill the tins half way with the chocolate batter then pile the caramelised apples high, don’t be shy as the finished cakes need to be very fruity and very moist.

Crumble over the cheese. For two large tins bake on the middle shelf for 1 hour 35 minutes, for small individual tins bale for 30 to 35 minutes.

Remove from the oven and allow to cool thoroughly. Sprinkle with smoked sea salt. Remove from the tins and peel off the parchment paper

Cut in to large wedges or carry in the tins to an autumn picnic or firework display.

These gorgeous cakes will keep in the fridge for one week and can be frozen for up to two months.

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