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Ingredients:
150 g (5 oz) plain chocolate
100 g (4 oz) unsalted butter
2 tbsp Lyle’s Golden Syrup
2 large eggs, beaten
A few drops vanilla extract
100 g (4 oz) SR flour
150 g (5 oz) Tate & Lyle icing sugar, plus
extra for dusting
25 g (1 oz) cocoa powder
50 g (2 oz) milk or white chocolate chips
Preheat oven to 180C, 350F or gas mark 4. Grease a 15 cm (6 in) square tin.
Break chocolate into a pan and add butter and syrup. Heat gently, stirring until melted then allow to cool slightly before stirring in remaining ingredients. Mix well then pour into tin and bake for 25 minutes until set and crusty. Cut into squares and transfer to a wire rack to cool. Dust with icing sugar.
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