Sticky Golden Syrup Chocolate Brownies (indestructible recipe)
You’d be forgiven that the only things I’ve baked or cooked recently have been for the HSH bakealong. Of course this isn’t true – week night meals of the usual stirfry, risotto, filled pasta, pizza, baked fish etc have all been churning along ask usual. Over Christmas I also made gingerbread cupcakes using Wrights ginger cake mix and gingerbread syrup icing. These went storm and were a great way to have an interesting sweet offering without adding much work.
Finally, I made two types of brownies. I’d asked mum what she wanted me to bring for Christmas and the request came back for some brownies to keep the three generations of menfolk happy and chocolate-fuelled. The recipes come from a book I was given as a Christmas present by my sister in-law in 2013. I’m really impressed with these two recipes. They were easy, well written and tasted good. Sadly the book seem to be out of print but you can get it second hand: Chocolate -decadent and delicious home-made treats. I’d recommend it based on making these two and reading through the other recipes.
I managed to totally seize the chocolate when melting it so I made another batch to a different recipe which will be coming soon (bear in mind that the first was already a double). I didn’t want to turn up empty handed! I searched the web for ways to rescue over-heated chocolate and the answer is generally: add a couple of cubes of chocolate to bring the temperature down fast OR add some butter and beat it hard to bring the temperature down. I did both and neither worked but I thought I’d plough on just to see what happened. They came out fine! I think because the brownies are meant to be dense anyway it didn’t matter that the chocolate mix would be heavy and hamper the air bubbles a bit. Anyway, this is clearly an indestructible brownie recipe and they keep really well.
I swirled some salted caramel spread around the top of the batter before baking to add even more sugar-based joy.
Sticky Chocolate Brownies
Recipe makes 9 according to the book but it depends on your recipients view on what size a brownie should be.
140g caster sugar
100g soft brown sugar
125g plain chocolate broken up
1 tbsp golden syrup
1 tsp chocolate or vanilla essence
100g plain flour
2 tbsp cocoa
1/2 tsp baking powder
Preheat oven to 180c
Recipe fills a 20cm square tin, lined and greased
Melt butter, both sugars, chocolate, syrup in a saucepan. Stir until fully combined then take off the heat and leave to cool a bit.
Beat the eggs and vanilla / chocolate essence together, then slowly whisk in the chocolate. This is why it needs to have cooled – you’ll cook the eggs otherwise (I realise this is probably a no-brainer for the rest of you but I’m always to tempted to do this too quickly).
Mix the flour, baking powder and cocoa together (sift if you’re of that persuasion).
Fold the dry ingredients into the chocolate and egg mixture.
Put the whole lot into the tin and bake for 20-25mins. The edges should be pulling away a bit and the top might have cracked.
This is meant to have a stodgy middle so don’t worry about that.