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Chocolate Brownie Cake

We were making dessert for friends recently and had a bit of a ‘senior moment’ when we put the oven on Broil instead of Bake and didn’t realize our error until after the cake was in the oven. Whoops!. Needless to say, we had to re-group rapidly. This dandy little recipe came to the rescue: everything was in the cupboard, it went together in a jot, and was absolutely fantastic. We’re so glad of our mistake, as we found a new favorite!

Chocolate Brownie Cake

3½ oz. butter (7 tbs.)
6¼ oz. caster sugar (¾ cup)
2½ oz. light brown sugar (scant ½ cup)
4½ oz. chocolate — milk, semisweet, or dark (we used half semisweet and half dark)
1 tbs. golden syrup
2 eggs
1 tsp. vanilla extract
3½ oz. all-purpose flour
2 tbs. cocoa powder
½ tsp. baking powder

Heat the oven to 350°F. Grease and line the bottom of an 8″ round cake tin.

Place the butter, sugars, chocolate, and golden syrup in a saucepan and heat gently until melted and lump-free. Remove from the heat.

Break the eggs into a bowl and whisk with a fork until light and frothy. Add the vanilla extract, flour, cocoa, and baking powder, then stir in the chocolate mixture, blending well. Spread into prepared tin.

Bake for 30-40 minutes, or until a tester in the middle comes out clean. Leave to cool in the tin for 20 minutes, then turn out to cool completely. Serve with whipped cream or sprinkled with confectioner’s sugar.

 

 

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