A friend cleared out her collection of newspaper cuttings featuring recipes she thought she might like to try, but somehow never found the time to do. I think we all know that feeling. In scanning through them before decanting to the recycling I found this recipe from Jeremy Lee in a Guardian Cook supplement from 2017, and it being a wet and miserable February day, decided to give it a try.
Brownies are pretty much perfect as they are, however, being short of Golden Syrup I substituted it with Sweet Freedom‘s Light Syrup which I have been playing with, and the dark chocolate I used contained cocoa nibs for an extra bite, which I rather liked.
- 120g plain chocolate (70% cocoa solids)
- 250g unsalted butter (but don’t worry if you only have salted to hand)
- 4 eggs
- 120g caster sugar
- 50g plain flour
- 50g cocoa powder
for the fudge sauce
- 150g golden syrup
- 65g butter
- 120g dark muscovado sugar (I only had light in stock and it the end result was still delicious)
- 200ml double cream
- 150ml milk
- 300g plain chocolate.
- Set the oven to 150c/Gas2
- Line a tin (33x23cm) with butter papers.
- Over a pan of simmering water, melt the butter and chocolate together (I use the glass lid of a pyrex dish which has very useful handles which balance nicely on the lip of the pan).
- In a large bowl, break the eggs, add the sugar and beat with a wooden spoon until light and frothy.
- Sift the cocoa and flour into a separate bowl.
- Add the melted butter and chocolate to the egg and sugar mix and together.
- Stir in the flour and cocoa combo.
- Pour into the tin and pop into the oven for 30 minutes. When checking with a skewer to see if it is cooked, don’t be alarmed if the skewer isn’t completely clean, a bit of chocolatey goo is a good indicator of a brownie that is deliciously moist. Do not be alarmed if the brownie ‘sinks’ once it comes out of the oven either, this is quite normal.
- Keep the brownie in the tin, and rest on a wire rack to cool.
- To make the fudge sauce, place all the ingredients except the chocolate in a pan and simmer for 10 minutes, stirring as it thickens into a fudge.
- Remove from the heat and break in the chocolate, keep stirring until it melts into a beautiful smooth yummyness.
- Pour over the baked brownie, and leave to set for an agonising hour or two. Any excess can be saved to pour over icecream, or licked from the bowl, chef’s perks!
Serving suggestions include heating it up and serving with vanilla icecream (and maybe some of that excess sauce), a scattering of pomegranate seeds to cut through the richness of the chocolatey fudge and add a little colour and brightness to your plate.