I love this recipe and in my opinion it is the best chocolate brownie recipe - its simple to make, oh so dreamy and rich and its gluten free too.
This recipe make the perfect puddings too and I often serve with fresh raspberries and cream. If you wanted something a little ‘extra’ then you can bake half a Creme Egg into the top (just cut the eggs in half and then add them to the top after 30 minutes baking time and return the tray to the oven) or cut them into triangles and decorate like Christmas trees for a festive alternative
150g caster sugar
100g soft brown sugar
50g golden syrup
70g gluten free plain flour (or standard plain flour)
275g dark chocolate (broken into pieces)
Pre heat the oven to 170 fan/gas 5. Line an 8" square cake pan with baking parchment.
In a saucepan, heat together the butter, caster sugar, soft brown sugar and golden syrup on a medium heat. Make sure to keep stirring so the mixture doesn't catch and burn. When the butter has melted and all the ingredients have combined, pour in the chocolate pieces and stir the mixture as they melt.
When the chocolate has completely melted, take the saucepan off the heat. Add in all 4 eggs and stir them into the mixture until completely combined. Then tip in the flour and mix slowly until well combined.
Pour the chocolatey batter into the tin and pop into the oven.
Bake in the oven for 30 minutes. After 30 minutes, check your brownies and turn the pan 180 degrees so it bakes evenly (most ovens don't bake evenly so its worth doing this step despite the momentary lowering of the oven temperature).
Bake for another 10 minutes. The top should now have cracks right across the middle (not just around the edge) and stop 'jiggling' in the centre when the pan is gently wobbled. If it is still quite jiggly or it isn't cracked across the middle, then bake for a further 5 minutes.
Leave to cool in the pan on a wire rack. To cut the brownies cleanly/square, then once cool, pop the brownie pan into the fridge for a couple of hours and cut with a sharp knife.