10 portions (32p per portion)
For a further twist, try adding spices and nuts.
The difference between a brownie and a fudge brownie is the cooking time. Cook less for a more fudge like texture and for longer for a cake like texture.
• 100g butter
• 175g caster sugar
• 75g light brown muscovado sugar
• 125g dark chocolate (melted & warm)
• 1 tbsp golden syrup
• 2 eggs
• 1 tsp vanilla extract
• 2 tbsp cocoa powder
• 100g self raising flour
1. Heat oven to 180˚C fan, gas mark 4 and line a 20cm tin.
2. Melt the butter in a suitable pan or container.
3. Stir in the caster sugar, brown sugar and golden syrup.
4. Stir in the chocolate.
5. Whisk eggs, vanilla and cocoa powder together and fold into the mixture.
6. Stir in the flour until smooth.
7. Pour into a suitable baking tray.
8. Bake for 20/25 minutes and allow to cool before serving.
9. Can be served with honey yoghurt.