INGREDIENTS
- 115 g / 4 oz butter, plus extra for greasing
- 115 g / 4 oz plain chocolate, broken into pieces
- 300 g / 10 1/2 oz golden caster sugar
- pinch of salt
- 1 tsp vanilla extract
- 2 large eggs
- 140 g / 5 oz plain flour
- 2 tbsp cocoa powder
- 100 g / 3 1/2 oz white chocolate chips
FUDGE SAUCE
- 4 tbsp butter
- 225 g / 8 oz golden caste sugar
- 150 ml / 5 fl oz milk
- 250 ml / 9 fl oz double cream
- 225 g / 8 oz golden syrup
- 200 g / 7 oz plain chocolate, broken into pieces
INSTRUCTION
Preheat the oven to 180’C / 350’F / Gas Mark 4. Grease an 18-cm / 7-inch square cake tin and line the base with baking paper.
Place the butter and chocolate in a small heatproof bowl set over a saucepan of gently simmering water until melted. Stir until smooth. Leave to cool slightly. Stir in the sugar, salt and vanilla extract. Add the egg, one at the time, and stir until blended.
Sift the flour and cocoa powder into the mixture and beat until smooth. Stir in the chocolate chips, then pour the mixture into the prepared tin. Bake in the preheated oven for 35-40 minutes, or until the top is evenly coloured and a cocktail stick inserted into the center comes out almost clean. Leave to cool slightly while you prepare the sauce.
To make the fudge sauce, place the butter, sugar, milk, cream and golden syrup in a small saucepan and heat gently until the sugar has dissolved. Bring to the boil and stir for 10 minutes, or until the mixture is caramel-coloured. Remove from the heat and add the chocolate. Stir until smooth. Cut the brownies into squares and serve immediately with the sauce.
Making & Baking 