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Brownies

Not to be confused with blackies…

By ChefRose

1 hour |
Easy |
Serves 6

Ingredients

180 g flour
300 g icing sugar
40 g cocoa
300 g chocolate
180 g unsalted butter
4 tbsp golden syrup
4 eggs
3 tsp vanilla extract
80 g hazelnuts roasted at 200 deg for 14min and chopped

Method

Preheat oven at 180°
Melt choc in a bain marie.
Sift dry ingreds into a bowl.
Line tin with Baking Parchment.
Add the butter and Golden Syrup to the choc and stir till blended. Cool to lukewarm.
Stir in eggs and vanilla.
Fold in dry ingreds and nuts quickly.

180° for 26 mins. Leave to cool in tin.
Serve with crème anglaise and mint leaves.

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