Everyone loves the gooey chunk of deliciousness that is the
chocolate brownie – a treat that is impossible to resist.
3½oz/100g/generous ⅓
cup unsalted butter
6oz/175g/¾ cup caster (superfine) sugar
2¾oz/75g/½ cup muscovado sugar
4½oz/125g dark chocolate
1 tbsp golden (light corn) syrup
2 eggs
1 tsp vanilla extract
3½oz/100g/¾ cup plain (all-purpose) flour
2 tbsp cocoa powder
½ tsp baking powder
Lightly grease an 8inch/20cm shallow square cake tin (pan)
and line the base.
Place the butter, sugars, dark chocolate and golden (light
corn) syrup in a heavy-based saucepan and heat gently, stirring until the
mixture is well blended and smooth. Remove from the heat and leave to cool.
Beat together the eggs and vanilla extract. Whisk in the
cooled chocolate mixture.
Sieve (strain) together the flour, cocoa and baking powder
and fold carefully into the egg and chocolate mixture, using a metal spoon or
spatula.
Spoon the mixture into the prepared tin (pan) and bake in a
preheated oven, 180°C/350°F/Gas Mark 4, for 25 minutes until the top is crisp
and the edge of the cake is shrinking away from the tin (pan). The inside of
the cake will still be quite stodgy and soft to the touch.
Leave the cake to cool completely in the tin (pan), and then
cut into squares to serve.
Next time: Chocolate Chip Muffins
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