Over the years I’ve become fond of several British imports, and the first one that comes to mind is Lyle’s Golden Syrup. It has a consistency that’s slightly thinner than corn syrup and a mild brown sugar flavor. As you can guess, it makes a nice substitute for corn syrup in certain recipes — especially brownies. Fudge brownies with golden syrup are slightly chewier than others, and somewhere between cake-y and fudge-y. I like this recipe because the brownies are sturdy enough to wrap individually and hold up well for bake sales.
The pan size for this recipe is a 9 inch square. Â If you like the recipe and want to double it, go with a 15×10 inch size pan.
Fudge Brownies With Golden Syrup
Prep time
Cook time
Total time
Golden syrup (or corn syrup) makes these brownies slightly chewy. They're perfect for wrapping and selling at bake sales or carrying along on picnics.
Author: Cookie Madness
Recipe type: Dessert
Cuisine: American
Serves: 9
Ingredients
- 1 cup all purpose or white whole wheat flour (128 grams)
- 2 tablespoons European Style cocoa powder (30 ml)
- 1/8 teaspoon salt (pinch)
- 4 ounces unsweetened chocolate, cut up (114 grams)
- 4 ounces unsalted butter, room temperature (1 stick) – 114 grams
- 1 cup granulated sugar (198 grams)
- 1/2 cup light or dark brown sugar, lightly packed (100 grams)
- 1 teaspoon vanilla extract (5 ml)
- 1/3 cup golden syrup or corn syrup (80 ml)
- 3 large eggs
- 1/2 cup bittersweet chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line a 9 inch square metal pan with foil and spray foil with cooking spray.
- Sift together flour, cocoa powder and salt. Set aside.
- Melt chocolate in top of a double boiler or melt in a metal bowl set over (but not touching) a saucepan of barely simmering water.
- Beat butter and both sugars in a large mixing bowl using high speed of an electric mixer. Beat in vanilla and golden syrup. When creamy, beat in eggs, beating thoroughly after each egg.
- Beat in the melted chocolate, scraping sides of bowl.
- Add flour mixture and chocolate chips, stirring until flour is blended in (do not beat).
- Pour batter into prepared pan and bake on center rack of oven for 35 minute or until brownies appear set. Cool on a rack for 1 hour or until brownies are cool enough to transfer to the refrigerator. Transfer to the refrigerator and chill for 1 or 2 hours.
- Lift brownies from pan by grasping foil. Place on a cookie sheet and cut into squares.
Anna says
February 9, 2011 at 2:34 pmHi AnnaMarie,
Thank you for the review! I love this recipe too, but I don’t get a lot of feedback on it from American readers. I guess not a lot of people who read my blog know about or have access to golden syrup. Thanks for trying the recipe and giving some feedback.
AnnaMarie says
February 9, 2011 at 2:30 pmBeing a English girl myself (: i was surprised your recipe was one of the few containing golden syrup!
made them twice now and i love love love them!
best thing to give my boss at work to ;D x
Anna says
July 31, 2009 at 6:25 amHello Sere,
Honey will work. I think maple syrup would too.
Sere says
July 31, 2009 at 1:43 amhi!
I wanted to try these brownies, though I don’t manage to find either golden syrup or corn syrup where I live. What could I use instead of them? Honey? maple syrup?
thanks
Serena
Penny Wolf says
July 2, 2008 at 7:56 amFor anyone interested, an American equal to Lyle’s syrup is “King’s syrup”. This is also a golden syrup from the southern states. You can find it on the web at C H Brands online store.
Our American version is I feel superior to England’s. Check it out!
Sue says
May 28, 2008 at 4:35 pmI made these today and just now tasted them. I skipped the refrigerating part. These are melt in your mouth good. The golden syrup gives them a sort of caramely undertone. They are the perfect combination of cakey and fudgy.
Janet says
April 13, 2008 at 10:44 amOMG, these brownies are wonderful! I had the Lyle’s syrup because you used it in a vanilla fudge recipe awhile ago? I also bought the Baker’s Edge brownie pan based on your recommendation…didn’t use it on this one but will next time. Thank you, Anna, great recipe!!!
Anna says
April 12, 2008 at 12:25 pmJanice, thanks for trying the recipe! I’m so glad you liked the brownies.
Janice says
April 12, 2008 at 12:21 pmAnna,
Thanks…from now on this is “go-to” brownie recipe.
These are absolutely wonderful….mmm;-)
Rachel B. says
April 12, 2008 at 8:52 amLyle’s Golden Syrup is definitely worth ordering online, if necessary! I tried it for the first time this year, and was surprised to find that it’s much thicker than corn syrup. More importantly, it has a distinctly delicious caramelly undertone that no flavor of corn syrup can match. I’ve become addicted to using it on my oatmeal, even though I bought it for baking.
Michelle W. in Calif. says
April 11, 2008 at 3:14 pmDang, no golden syrup at my grocery store; not even any brown sugar corn syrup! And apparently “international” at my store means Hispanic & Asian stuff….
I guess I may have to try online, I really want to try these brownies!
Anna says
April 11, 2008 at 1:32 pmAmy, I will make a list for you next time I go.
Off the top of my head, there are two things. Some funny looking cookies and an Israeli salad dressing.
Anne says
April 11, 2008 at 10:01 amHi Anna – I can find Lyle’s (I love the stuff) at high-end grocery stores and you can also buy it on Amazon.com, among other websites. Love your blog!
AmyS says
April 11, 2008 at 9:58 amThese definitely look like something I’ll want to try! I’m curious: which Israeli products does your store carry?
Patricia Scarpin says
April 11, 2008 at 8:56 amThere are perfect to give as a gift, Anna!
I bought many different things from my trip to Europe, too. Ingredients I can’t find here, or are too expensive here (and not at all there).
Romina says
April 11, 2008 at 7:45 amI’ve never used golden syrup, I must try!
Stephanie says
April 11, 2008 at 4:58 amWow, Anna! These look great! I’ve never seen Lyle’s syrup, but then again I’ve never looked for it. I’ll have to take a gander at the shelf next time I’m at the grocery store (a trip I try to limit to only once a day….LOL).
As always, I’m so happy to visit your blog for new recipes and interesting information! 🙂 Thank you!
RecipeGirl says
April 10, 2008 at 5:53 pmI’ve been on the hunt for that Lyle’s golden syrup forever. I haven’t thought to check the international section so I’ll do that.
I like fudgy brownies so these appeal to me. I have some pretty yummy chocolate cookies on my blog today!
Karen says
April 10, 2008 at 4:13 pmThese last few posts using golden syrup have convinced me to give it a try soon, I have been curious about it.
I also want to let you know that I recently made the carrot bundt cake and the applesauce chocolate chip bundt cake from this site with great success. Thank you so much for everything you do!
Anna says
April 10, 2008 at 3:30 pmHallie, you brownies sound so good!
I think you will find the syrup gives them a chewier quality. They have more of a store-bought or bakery texture, but in a good way.
VG, it sounds like you’ll have to order it on-line.
Katrina, I’m so glad to hear those cookies worked for you. Some people love them, while a few people have had problems with the pastry flour. I made Paula D’s Not YO Mama pudding a long time ago for my dad. Todd & Fuzz won’t eat bananas. It’s good!
Jenny. The British are Coming! The British are Coming! Sorry. I just had to say that 😉 Also, I agree that the syrup might help keep a low fat brownie recipe moist. I’ll look forward to your report.
Jeanette, that’s how I feel about Gebhardt chili powder and raspberry chipotle sauce. LOL.
Jeannette says
April 10, 2008 at 3:23 pmThey say you never miss the water till the well runs dry! Lyle’s Golden syrup is on every supermarket and grocery shelf here and we don’t appreciate it enough methinks! It is one of the ingredients I would never be without though, that and onions! LOL
Jennywenny says
April 10, 2008 at 2:46 pmIts still in the british and import shops for me, but it looks like us brits are slowly infiltrating! Its definitely my favourite thing, and I’m going to try my hand at mini treacle tarts for my farmers market stand this weekend. Brownies look lovely too. I think golden syrup would also help with my heart healthy brownies that I’ve been meaning to post about…
Katrina says
April 10, 2008 at 2:46 pmThis is beside the point of today’s brownies, and I do love a brownie, but just wanted to you to know that I made Jacque Torres’s Secret Chocolate Chip Cookies today and darn it all if they aren’t DANG good! (Which is dangerous for me). I will be giving some away tonight to get them out of the house. Loving the really good chocolate I used (a combo of World’s Finest Chocolate chopped up and Hershey’s Special Dark chips.) The cookies are a great thickness and crispy edges and chewy/gooey middles. Thanks for the heads up on them, Anna. Will be making the pineapple cheesecake bars for a thing I have tomorrow. (Am also going to make Paula Deen’s Not Yo’ Mamma’s Banana Pudding, have you ever had that?) Thanks for the continuing recipes–I’ll never tire of them!
VeggieGirl says
April 10, 2008 at 1:23 pmI first heard about Golden Syrup while watching an episode of “Nigella Feasts” (featuring one of my cooking inspirations, the fabulous Nigella Lawson) – I haven’t been able to find any golden syrup here though, even in the international section!!