These are to DIE for…
Makes about 24
100g unsalted butter, plus extra for greasing
150g dark chocolate (70% cocoa solids)
175g caster sugar
75g light muscovado sugar
1 tbsp golden syrup
2 large eggs
1 tsp vanilla extract
100g plain flour
2 tbsp cocoa powder
½ tsp baking powder
Preheat oven to 180ºC/gas mark 4. Butter a shallow 20cmx28cm brownie tin and line with greaseproof paper.
Put butter, chocolate, both sugars and syrup into a saucepan and heat gently until blended. Set aside to cool.
Put eggs and vanilla into a bowl and beat together until frothy. Gently whisk in the cooled chocolate mixture.
Sift flour, cocoa powder and baking powder into the chocolate mixture and fold together very gently until well combined.
Pour batter into the prepared tin and bake for 20-25 minutes, until it looks browned and starts to come away from the sides of the tin. Allow to cool, then turn out and cut into small squares.
Extracted from My Busy Kitchen by Alex Hollywood (Hodder & Stoughton, approx €34), out now. Photographs by Dan Jones.