I made these brownies for my wedding to serve along side cupcakes, cake pops and macarons. This recipe is really easy, always seems to work and once baked, they freeze brilliantly too (very handy as I didn't have to bake them them the night before the wedding!) - my friend Naomi gave it to me in a lovely recipe book on my hen do. Thanks Nabs!
100g butter175g caster sugar
75g brown or muscovado sugar
125g chocolate (plain or milk)1 tbsp golden syrup
1 tsp vanilla extract
100g plain flour
½ tsp baking powder
2 tbsp cocoa powder
1. Heat oven to 180C/fan 160C/gas 4. Grease and line a 20cm square cake tin.2. Place the butter, caster sugar, brown sugar, chocolate and golden syrup in the pan and melt gently on a low heat until it is smooth and lump-free.
3. Remove the pan from the heat.4. Break the eggs into the bowl and whisk with the fork until light and frothy.
5. Add the eggs, vanilla extract or essence, flour, baking powder and cocoa powder to the chocolate mixture and mix thoroughly.6. Put the mixture into the greased and lined cake tin and place on the middle shelf of the oven. Bake for 25-30 mins.
7. Remove and allow to cool for 20-30 mins before cutting into squares and serving stacked up on a pretty cake stand.
Adapted from BBC Good Food.