This recipe comes from SpinningGill and originates with a friend of hers, Julie (aka “Jubilee”). It’s a relatively economical Chocolate Brownie recipe (I have some recipes that almost require a second mortgage in order to produce a batch of brownies!) Gill provided it to the Spinning Ladies – I made it first and other hostesses have also made batches for spinning group. “Tried and Tested” I think must be the phrase… I took note of Gill’s recommendation at the end, and made double – though one batch would probably have been sufficient, These are rich and a little goes a very long way.
This recipe dates back somewhat, so the measurements are Imperial. I am too lazy to convert them right now, so you are on your own. Sorry.
All recipe notes are Gill’s.
Ingredients
- 4oz Butter or Marg
- 2 eggs beaten
- 1/2 tsp Vanilla essence
- 2oz Cocoa powder
- 8oz Caster sugar
- 2oz SR flour
- 2oz chopped mixed nuts (I use Walnuts)
Topping
- 3oz Plain chocolate
- 2oz Golden syrup
Method
- Grease and line a 7x7x1″ tin.
- Heat oven to 170deg (fan oven).
- Melt fat in a saucepan,
- stir in remaining ingredients
- Spoon into tin, spread out
- and cook for 20-25 minutes.
- Leave to cool in tin.
To make topping
- Put chocolate and golden syrup into small saucepan
- and heat slowly over a low heat, stirring until chocolate melts.
- Pour over base and level out.
- Leave to cool in tin
- Cut into 9 or 12 squares.
Notes
May be frozen
I suggest doubling up for spinners!
My comments
- The usual comments apply regarding butter, chocolate, and vanilla. Best results come from better ingredients – so use butter, high cocoa content, and quality vanilla for best results.
- The usual caveat that comes with all brownie recipes certainly applies here – beware overcooking, brownies need to be moist and gooey.
- The topping is deliciously scrummy when made with dark bitter chocolate. Very moreish.
I haven’t tried variations yet, but one or two that spring to mind might be:
- Marble the topping with dark/milk or dark/white chocolate
- Replace, or add to, the nuts some dried sour cherries
- Replace, or add to, the nuts some chopped chocolate chunks