The Best-Ever Chocolate Brownies

Now, I can’t claim this recipe as my own, but I also can’t give credit to whoever gifted it to me because I honestly cannot remember who scrawled it on a piece of paper and handed it to me many years ago. But thank you! And you’ll be thanking them too when you bake a batch of these best-ever brownies. Serve them warm, cold or even with a scoop of ice cream. You’re welcome!

Makes 24 squares of chewy, chocolatey goodness.

• 85 grams butter
• ¾ cup caster sugar
• ¾ cup brown sugar
• 125 grams chocolate (at least 50% cocoa mass)
• 1 tablespoon golden syrup
• 1 tablespoon molasses
• 1 teaspoon vanilla extract
• 2 eggs
• 1 cup plain flour
• 2 tablespoons cocoa
• or cacao
• 1 teaspoon baking powder
• Icing sugar, to serve

Preheat your oven to 180°C. Grease and line a 20 x 30-centimetre tin with baking paper.

In a large saucepan over a low heat, melt together the butter, sugars, chocolate, golden syrup, molasses and vanilla extract until everything is combined and glossy. Remove from the heat and allow to cool for 10 minutes.

Whisk the eggs and add to the chocolate mixture. Then add the flour, cocoa and baking powder, and combine until smooth.

Pour the mixture evenly into your prepared tin and bake for 30 minutes. Turn off the oven and leave the brownies in the oven for another 10 minutes. Then, take the brownies out of the oven and allow to cool completely in the tin. Cooling your brownies in the fridge can make it easier to do this.

Cut your brownie into squares, sift over icing sugar and serve!