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. If you like the recipe and want to double it, go with a 15×10 inch size pan.
Fudge Brownies With Golden Syrup
- 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
- 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.