Author Notes: I have lived with this recipes for years. I think it originally came from on of my mums many cook books with “Chocolate” in the title. But it has been re-written on scraps of paper and modified over the years. Using less sugar (you can get away with using even less than I state in the ingredients list) and reducing the cooking time depending on how gooey you want it. I always choose to risk having a really gooey brownie over an over cooked one which will just be cakey. If your brownies do turn out too gooey then I would say leave them in a box for a day or two and then they will be perfect.
Please give me your feedback on these. They have never failed for me, but that’s with my oven and ingredients. So who knows? —LePetitFour
dark muscovado sugar
dark chocolate (using 70% cocoa gives the ultimate depth to this recipe)
tablespoon golden syrup (I use a generous tablespoon)
teaspoon vanilla essence
tablespoons cocoa powder
teaspoons baking powder
- Preheat the oven to 180C
- Line a 20cm shallow square cake tin with baking paper.
- Place the butter, sugars, dark chocolate and golden syrup in a saucepan and heat gently, stirring occasionally. Until smooth and blended.
- Beat together the egg and vanilla essence. Whisk into the chocolate mix.
- Fold the dry ingredients into the egg and chocolate mixture.
- Spoon into the prepared tin and bake in the oven for 20 minutes. (18 minutes if you want it really gooey)
- Leave to cool in the tin.