85g (3 oz) butter, unsalted
140g (5 oz) caster sugar
100g (3 1/2 oz) soft brown sugar
125g (4 1/2 oz) plain chocolate
1 tbsp golden syrup
1 tsp chocolate extract or vanilla extract
100g (3 1/2 oz) plain flour
2 tbsp cocoa powder ( extra for dusting)
1/2 tsp baking powder
Add 50g or a handful of our favourite nuts, dry fruits etc ( optional)
Add handful of white chocolate chips (optional)
Pre heat the over to 180C (350F) Lightly grease a 20 cm (8 inch) square baking tin.
Heat gently the butter, sugar, chocolate and golden syrup until well blend and smooth. Leave to cool.
Beat the eggs with the extract and whisk the cooled sugar/choc mixture. Slowly add to the mixture the flour, folding all the dry ingredients.
Bake the brownie for 25 minutes.