Wicked Brownies

Wicked Brownies


1 person made this

This is a to die for brownie, my all time favorite. Use the best quality ingredients to get the best result as it is a fail safe recipe. Stick to the cooking time, it may seem uncooked at the end and you might want to give it a little longer, but trust me it will be done.

Joolza Victoria, Australia

Serves: 18 

  • 100g butter (not marg)
  • 120g dark cooking chocolate (not compound)
  • 2 tablespoons golden syrup
  • 100g self-raising flour
  • 150g icing sugar
  • 30g cocoa powder (not drinking chocolate)
  • 2 large beaten eggs
  • 2 teaspoons vanilla extract (not essence)

Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

  1. Preheat oven to 180 degrees C. Line a 27cm X 18cm pan with baking paper, make sure there is over hang at the ends to make removal easier.
  2. Gently melt butter, chocolate and golden syrup in a saucepan over a low heat, mix well. Once melted remove from heat and add sifted flour, icing sugar and cocoa. As you mix this it does not need to be smooth at this stage. Add beaten eggs and vanilla, this will take a bit to incorporate and you should have a well mixed and glossy result. Do not over beat though.
  3. Pour into tray and cook for 25 minutes. The centre will feel soft but don't be tempted to cook any longer.
  4. Allow to cool, cut into squares and dust with icing sugar, drizzle melted chocolate over the squares or serve hot with icecream or custard. You can add your favorite nuts or white choc buds for variety. Enjoy !

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