Every once in a while we all crave something rich, decadent and chocolatey (unless of course you’re allergic/don’t like chocolate, in which case you’re unfortunately missing out on one of the great joys of life). The summer holidays are a great time to bake a batch of brownies and share them with friends and family (or alternatively, enjoy them by yourself on the couch while watching your favourite TV show 😉 ). For years this has been my go-to brownie recipe and I’ve included step-by-step photos to make sure it’s really easy to follow. I thought this was the perfect thing to post on Father’s Day, since I’m absolutely certain that no Dad could resist freshly baked brownies. Let me know in the comments below what you guys like to bake/do during the holidays and if you found this recipe helpful!

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Ingredients

100g/ 1/2 cup butter

175g/ 3/4 cup caster (granulated) sugar

175g / 1/2 cup dark muscovado sugar

125g dark chocolate

1 tbsp golden syrup

2 eggs

100g / 3/4 plain (all-purpose) flour

2 tsbp cocoa powder

1/2 tsp baking powder

Method

1. Gently heat butter, sugars, chocolate and golden syrup in a heavy based saucepan. Stir until mixture is smooth. Remove from the heat and leave to cool.

2. Beat together eggs, then whisk in the cooled chocolate mixture.

3. Sieve together the flour, cocoa powder and baking sugar and fold into the egg and chocolate mixture.

4. Mix until ingredients are well combined.

5. Spoon the brownie mixture into a lightly greased cake tin and bake in a preheated oven at 180’C/350’F for approx. 30 minutes, or until the top is crisp and the edge of the brownie starts to shrink away from the tin.

6. Technically, you’re supposed to leave the cake to cool before cutting it into squares to serve. However, seeing as you’ve put in all this hard work, I think its perfectly acceptable for the chef to try some while it’s still warm ;).