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Easy Brownies

175g butter,plus extra for greasing
200g milk chocolate,broken into pieces
225g light soft brown sugar
2 eggs
1tsp vanilla extract
100g plain flour
30g cocoa powder

Preheat the oven to gas 4,180c,fan 160c.Grease 20cm square baking tin and line with nonestick
baking paper.
Put the butter and 150g chocolate in a heatproof bowl set over a pan of barely simmering water,stirring often,until completely melted.Remove and set aside to cool a little.
Put the eggs,sugar and vanilla in a separate bowl and whisk to combine.Stir in cooled chocolate,then sift in flour and cocoa.Add the remaining chocolate ;mix well.
Pour the mixture into the lined tray and bake for 20-25 mins,until a thin crust forms on the surface with a silght wobble.
Remove from the oven and leave to cool in the tin for 30 mins,before transferring to a wire rack to cool completely.Cut into 36 squares and chill until ready to serve.


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100g great scot dried green lentils
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300ml whipped cream
250g pack digestives
1 can of carnation caramel
100g melted butter
some chocolate

Crush the biscuits in a bowl and add the butter.Press into a round cake tin (20cm) then leave to set in the fridge.Spread the carnation caramel straight from the tin onto the base,top with the slice bananas.Finish by spooning on the cream and grating over the chocolate.