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- 175g unsalted butter, cubed
- 150g bar Dr. Oetker 54% Dark Chocolate, roughly chopped
- 3tbsp Lyle’s Golden Syrup
- 3 medium eggs
- 150g light soft brown sugar
- 85g plain flour
- 40g Dr. Oetker Fine 100% Dark Cocoa Powder
Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 20cm square tin with baking paper.
Put the butter and the chopped chocolate in a glass bowl and place it over a pan, 1/3 full of gently simmering water (make sure the glass bowl doesn’t touch the simmering water). Stir regularly until melted, then leave to cool, before adding the golden syrup.
Using a hand-held electric mixer, whip the eggs and sugar together until it increases in volume and become frothy (about 8-10 minutes).
Pour the egg mixture into the cooled, melted chocolate mix and stir gently. Fold in the flour and cocoa powder and stir until well-combined.
Pour mixture into the prepared tin and bake for about 28-33 minutes, or until the crust on the top is cracking and the middle is soft but not runny.
Leave to cool completely before carefully removing from the tin and cutting into 12 pieces.