Ingredients
100 g butter
175 g caster sugar
75 g dark muscovado sugar
125 g dark chocolate
1 tablespoon golden syrup
2 eggs
1 teaspoon vanilla flavoring
100 g plain flour
2 tablespoons cocoa powder
12 teaspoon baking powder
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Record your recipes and experiments — organized cooking journal
Natural cocoa for American-style baking — brownies, chocolate cake
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Grease and line the base of a 20cm (8") square tin. Preheat the oven to 180C (gm4, 350F). Put the butter, both sugars, chocolate and golden syrup in a heavy based saucepan and heat gently until everything has dissolved and the mixture is smooth. Take off the heat and leave until cool. Beat the eggs and the flavouring together and then whisk in the cooled chocolate mixture. Sieve flour, cocoa and baking powder together and gently fold into the rest of the mixture. Place the mixture in the tin and bake for around 25 mins until the top is crisp and the cake is beginning to pull away from the edge of the tin. The middle will still be very soft. Leave the cake to cool in the tin and then cut into squares.