The Free-Range Butter Company

Ingredients

• 90g / 3½oz plain flour
• 150g / 5oz icing sugar
• 20g / ¾oz cocoa powder
• 150g/5oz plain chocolate
• 90g / 3½oz ANCHOR butter
• 2 tbsp golden syrup, melted
• 2 eggs
• 1½ tsp vanilla essence
• 40g / 1½oz hazelnuts, roasted, skinned and chopped

Method

1. Preheat the oven to 180C/350F/Gas 4.
2. Grease a 25cm/10in square baking tin.
3. Stir the dry ingredients together in a large bowl.
4. Melt the chocolate carefully in a bain-marie – a bowl over a pan of gently simmering water.
5. Add the butter and the golden syrup and stir until blended.
6. Leave to cool to lukewarm, then stir in the eggs and vanilla essence.
7. Fold in the dry ingredients and stir rather quickly until smooth.Fold in the nuts. and pour the mixture into the tin.
8. Bake in the preheated oven for 30–45 minutes.
9. The top and edges will be crusty. The inside will be slightly gooey but not runny.
10. Remove from the oven and leave to cool in the tin.
11. Cut into individual-size squares and serve while still warm. This brownie keeps for a couple of days if wrapped completely in cling film.

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