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150g/5oz plain chocolate
100g/4oz unsalted butter
2 tbsp Lyle’s Golden Syrup
2 large eggs, beaten
few drops vanilla extract
100g/4oz self raising flour
150g/5oz Tate & Lyle Icing Sugar, plus extra for dusting
25g/1oz cocoa powder
50g/2oz milk or white chocolate chips |
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Instructions Preheat the oven to 180C/350F/gas 4. Break the chocolate into a small pan and add the butter and syrup. Heat gently, stirring until melted; leave to cool slightly.
Stir in the eggs, vanilla, flour, icing sugar, cocoa and chocolate chips, mixing until well blended. Pour the mixture into a 6in square tin and bake for 25 minutes until set and crusty.
Cut into squares and transfer to a wire rack to cool. Dust heavily with icing sugar and serve.
TIP: Try serving these brownies hot from the tin with a scoop of vanilla ice cream or drizzle of cream for a brilliant pudding. |
