Chocolate Syrup Brownies
|Cocoa powder||25 Gram|
|Unsalted butter||100 Gram|
|Soft brown sugar||225 Gram|
|Plain flour||175 Gram|
|Soda bicarbonate||1 1⁄4 Milliliter|
|Chopped walnuts||75 Gram|
Dissolve the sugar with the water in a heavy saucepan, stirring constantly over a medium heat.
Bring to the, boil and cook the syrup to 102°C/215°F, or until the syrup spins a short, fine thread from a spoon.
Remove the pan from the heat and add the cocoa powder.
Stirh until well mixed over a low heat for 2 minutes.
Leave to cool.
Butter a 23 x 23 cm/9 x 9 inch cake tin and dust with flour.
Beat the butter in a mixing bowl, until pale and soft.
Add the sugar and continue beating until the mixture is light.
Beat in the egg yolks, 1 at a time beating well after each addition.
Stir in the chocolate syrup.
Sift the flour, bicarbonate of soda and salt together into the bowl and gently fold into the chocolate mixture, then stir in the chopped walnuts.
Spoon into the tin and bake in a preheated oven for 40 minutes or until a skewer inserted into the centre comes out clean.
Remove to a wire tray and allow to cool slightly, then cut into squares while still warm.