For Easter this year, chocolatier Paul A Young has teamed up with his sugar company of choice, Billington’s, to create a Billington’s Easter Simnel Brownie that embodies the simnel cakes of his childhood.

The brownie, made with Billington’s unrefined sugar, will be available at Paul A Young stores from 28th March until 30th April. If you fancied making it yourself though, here’s the recipe.

Billington’s Easter Simnel Brownie


100g mixed dried vine fruits
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon maldon sea salt
50mls Brandy or orange juice if you prefer no alcohol.
110g unsalted butter
260g Billington’s light muscovado sugar
75g Golden Syrup
300g 70% dark chocolate
4 medium free range eggs
80g Plain flour
100g uncoloured, unflavoured marzipan
50g Billington’s dark muscovado sugar


  1. Pre heat the oven to 160C/325F/gas 3
  2. Soak the fruits in the Brandy or orange juice with the spices and salt over night.
  3. In a large saucepan, melt the butter, Billington’s light muscovado and syrup until smooth and glossy.
  4. Remove from the heat and stir in the chocolate, mixing until all the chocolate has fully melted.
  5. Whisk the eggs lightly and add to the chocolate mixture stirring well.
  6. Now add the soaked fruits and flour.
  7. Pour in to a parchment paper lined baking tin 15 x 20 x 2.5cm deep
  8. Grate the marzipan over the top of the brownie and finish with the Billington’s dark muscovado sprinkled over the top.
  9. Bake for 20 to 25 minutes.
  10. Remove from the oven, cool and refrigerate overnight.
  11. Turn out of the tin, peel off the paper then cut the edges from the brownie as these can become dry and over cooked.
  12. Cut into whatever-sized squares you wish. Serve at room temperature.

The Brownies will keep for 7 days in an airtight container.