Sticky Chocolate Brownies
Ingredients
- 100 g/3 1/2 oz/generous 1/3 cup unsalted vegan butter
- 175 g/6oz/3/4 cup castor (superfine) sugar
- 75 g/2 3/4 oz/1/2 cup dark muscovado sugar
- 125 g/4 1/2 oz dark vegan chocolate
- 1 tbsp golden (light corn) syrup
- 2 tbsp vegan eggs
- 1 tsp chocolate or vanilla flavouring extract
- 100 g/3 1/2 oz/3/4 cup plain gluten-free flour (optional)
- 2 tbsp cocoa powder
- 1/2 tbsp baking powder
Preparation
Lightly greased a 20 cm/8inch shallow square cake tin (pan) and line the base
Place the butter, sugar, dark chocolate and golden (light corn) syrup in a heavy-based saucepan and heat gently, stirring until mixture is well blended and smooth
Remove from the heat and leave to cool
Bet to together egg and flavouring (extract)
Whisk in the cooled chocolate mixture
Sieve (strain) together the flour, cocoa powder and baking powder and fold carefully into the egg and chocolate mixture, using a metal spoon or a spatula
Spoon the mixture into the prepared tin (pan) and bake in a preheated oven, 180° c/350°f/gas mark 4, for 25 minutes until the top is crisp and the edge of the cake is beginning to shrink away from the tin(pan)
The inside of the cake mixture will still be quite stodgy and soft the touch
Leave the cake to cool completely in the tin (pan)
Then cut it into squares to serve
