100g butter
175g caster sugar
75g light brown or muscovado sugar
125g chocolate (plain or milk)
1 tbsp golden syrup
2 eggs
1 tsp vanilla extract /essence
100g plain flour
½ tsp baking powder
2 tbsp cocoa powder
Heat oven to 180C/fan 160C/gas 4. Grease and
line a 20cm cake tin.
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.
Remove the pan from the heat.
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.
Put the mixture into the greased and lined
cake tin and place on the middle shelf of the oven. Bake for 25-30 mins.
Remove and allow to cool for 20-30 mins before
cutting into wedges and serving.
Serve with cream or ice cream and plenty of
fresh fruit
**I have made this previously using Terrys Chocolate Orange - It was amazing! The cake can also be baked in a normal square tin and cut into bite-sized brownies.
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