100g baking margarine
175g caster sugar
75g light brown sugar
75g dark chocolate
50g milk chocolate
1 tbsp golden syrup
1 tsp vanilla extract
100g self-raising flour
2 tbsp cocoa powder
Preheat the over to 180C/160C fan. Lightly grease and line an 8cm square loose-bottomed cake tin with parchment paper.
Add the margarine, sugar, chocolate and syrup to a small pan and place on a gentle heat until melted, stirring. Once melted remove from the heat and allow to cool for approx 10 mins.
Beat the eggs and vanilla lightly in a jug.
In a large mixing bowl add the flour, cocoa powder and a pinch of salt.
Add the chocolate mix and eggs to the flour and mix well by hand to combine.
Pour the batter into the prepared cake tin and bake for 25-30 mins, it will seem quite wobbly when you take it out of the oven.
Allow the brownies to cool completely in the tin, then remove and cut into squares.