August 2013
Ingredients
100g butter
175g dark brown sugar
125g dark chocolate
2 tablespoons golden syrup
2 eggs
1 teaspoon vanilla essence
150g plain flour
1 teaspoon baking powder
2 tablespoons cocoa powder
Method
- Line and grease an 8 inch cake tin and preheat oven to 160 degrees celsius.
- Gently melt the chocolate, butter, dark chocolate and syrup in a pan stirring continuously until all the ingredients are melted and combined. Remove from the heat and leave to cool.
- Beat the eggs and add the vanilla essence. Whisk in the cooled chocolate and butter mixture.
- Sieve in the dry ingredients and fold them in gently with a large metal spoon.
- Pour the batter into your tin and bake for around 60 minutes. Remember, an overcooked brownie is a disappointing brownie so make sure to remove it from the oven when it is still slightly liquid in the centre (it will solidify slightly as it cools). Cut into squares when cool and attempt not to eat the whole lot in one sitting.