The perfect chocolate brownie is capable of great things. Like bringing a smile on your face after a hard day. A tingling in your belly from the sheer sweetness. A spark to an otherwise mundane afternoon. It can resolve world problems in my opinion! But only if the brownie is moist, succulent, delicious and light.
Too many stodgy and dry brownies have made appearances in my life and the only emotions they evoked were annoyance and sadness!
The recipe below is a near guarantee to success, just keep an eye on it though as oven temperatures notoriously vary and its all about taking them out at the right time and not over-baking.
So what you’ll need:
100g unsalted butter
175g Caster Sugar
75g Dark Muscovado Sugar (I prefer dark but you can use either dark or light)
125g Dark Chocolate
1 tbsp Golden Syrup
1 tsp Chocolate Essence (or you can use Vanilla if you prefer)
100g Plain Flour
2 heaped tbsp Cocoa Powder
½ tsp Baking Powder
50g Chocolate Chips
Lightly grease and line the base of a 20cm square tin.
Preheat the oven to 180°C/Gas Mark 4 (160°C Fan oven)
Place the butter, sugars, dark chocolate and syrup in a large heavy based saucepan and heat gently, stirring until smooth and blended.
Remove from heat and allow to cool completely
Beat together the eggs and essence in a jug. Whisk this into the cooling mixture.
Sieve together the flour, cocoa powder and baking powder and fold gently into the mixture using a metal spoon.
Stir in the chocolate chips.
Spoon into the prepared tin and bake for 25 – 30 minutes (depends on your oven!) best way to check is to insert a skewer in the centre, if it comes away clean, job’s done!
Remove from the oven and leave it to cool in the tin. Cut into 16 squares. Enjoy.