Being a big chocolate brownie fan, I have tried my fair share of brownie recipes and I have to say that this is the winner!
A few years ago, my friend Collette (also a brownie-addict) and I coined the phrase ‘juicy’ to describe the perfect brownie and this cake is just that. It is moist, chocolately and doesn’t usually last for very long when I make it.
I made this cake for our fireworks party a few weekends ago and topped it with lots of miniature marshmallows, which I grilled for a few minutes just before serving meaning the brownies had a lovely gooey topping.
100g of butter or margarine
175g of caster sugar
75g of muscovado sugar
125g of dark chocolate
1 tablespoon of golden syrup
1 teaspoon of vanilla extract
100g of plain flour
½ a teaspoon of baking powder
2 tablespoons of cocoa powder
A handful of marshmallows (optional)
How to make it
- Begin by preheating the oven to 180°C, Gas Mark 4, and grease the inside of your cake tin
- Place the butter, caster sugar, muscovado sugar, chocolate and golden syrup in a saucepan and melt on a low heat until all the ingredients are combined and smooth. At this point I defy you not to stick your finger into this gorgeous chocolatey combination!
- Remove the pan from the heat and allow to cool
- Crack the 2 eggs into a jug and whisk until frothy
- Add the eggs to the saucepan then the vanilla extract, flour, baking powder and cocoa
- Mix thoroughly then pour the mixture into the cake tin
- Bake for around 25 minutes…enjoy warm or cold with a dollop of cream