Gooey Chocolate Brownies

Cooking Time
60 Minutes
Portions
10

Ingredients

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  • g nice dark chocolate, broken into small pieces
  • g Country Range Unsalted Butter
  • g light brown sugar
  • g large eggs
  • g Country Range Plain Flour
  •   tbsp Country Range Cocoa Powder
  • g Country Range Unsalted Butter
  • g muscavado sugar
  • g golden syrup
  • ml double cream
  • g lime, juice only

  • 1

    Step 1

    Line a 20cm square tin with greaseproof paper and butter the paper. Melt half the chocolate and allow it to cool a little.
  • 2

    Step 2

    Beat the butter with the sugar til fluffy then beat in the eggs slowly. Add the flour and cocoa powder then the cooled melted chocolate.
  • 3

    Step 3

    Finally, stir in the remaining broken chocolate pieces and put into the greased tin.
  • 4

    Step 4

    Bake in the oven at 180°C or gas 4 for up to an hour or until firm to the touch. Once baked, leave in the tin until slightly cool then carefully cut into pieces and lift out.
  • 5

    Step 5

    For the butterscotch sauce, melt all the ingredients, apart from the double cream, int a pan and heat until the sugar has dissolved.
  • 6

    Step 6

    Add the double cream and continue to warm slightly. Remove from the heat and save til needed.
  • 7

    Step 7

    To serve, place a piece of brownie on a plate and dust with icing sugar (you could add a dollop of creme fraiche and raspberries) and smother with butterscotch sauce.

Ingredients

  • 200 g nice dark chocolate, broken into small pieces
  • 125 g Country Range Unsalted Butter
  • 250 g light brown sugar
  • 2 g large eggs
  • 125 g Country Range Plain Flour
  • 2 tbsp Country Range Cocoa Powder
  • 50 g Country Range Unsalted Butter
  • 100 g muscavado sugar
  • 200 g golden syrup
  • 200 ml double cream
  • 1 g lime, juice only