| Ingredients | |
| 90g plain flour | 150g icing sugar |
| 20g cocoa powder | 150g plain chocolate |
| 90g unsalted butter | 2 tbsp golden syrup |
| 2 eggs | 1 tsp vanilla essence |
| 25g brown sugar | 100ml double cream |
| 40g hazelnuts: | Skinned, roasted & Chopped |
| Vanilla Ice Cream |
Cooking Method
- Preheat the oven to 180C/350F/Gas.
- Grease a 25cm/10in square baking tin.
- Stir the dry ingredients together in a large bowl.
- Melt the chocolate carefully in a bain-marie or in a bowl over a pan of gently simmering water.
- Add the butter and golden syrup and stir until blended. Leave to cool till lukewarm, then stir in the eggs and vanilla essence.
- Fold in the dry ingredients and stir quickly until smooth.
- Fold in the nuts.
- Pour the mixture into the baking tin.
- Bake in a preheated oven for 30-45 minutes. The top and edges will be crusty. The inside will be slightly gooey but not runny.
- Remove from the oven and leave to cool in the tin.
- To make the butterscotch sauce - place the brown sugar, butter and cream in a pan, boil and reduce by half.
- Place the brownie in a bowl, pour over the sauce and serve with vanilla ice cream.
