Pro Tips

• I always use unsalted butter.  If you prefer to use salted butter, leave out the salt.

• Using a tin of the specified size will make quite a flat brownie but then I find if I cut them into 5x5cm squares, they are a perfect portion size

• You can use any kind of Choc Chips on top but white makes a nice contrast with the dark batter

• Over beating will affect the texture of your brownies.  If you beat for longer (about 5 minutes) after adding the eggs and vanilla then your brownie will have a very papery top which you may prefer.

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Ingredients

½ cup butter, melted

1 tablespoons coconut oil

⅔ cup caster sugar

½ cup brown sugar

2 eggs

2 teaspoons vanilla extract

½ cup plain flour

½ cup cocoa powder

½ cup golden syrup

1 tablespoon cinnamon

2 tablespoons ground ginger

1 teaspoon nutmeg

¼ teaspoons salt

2 tablespoons white choc chips

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How to make it:

Preheat oven to 175oC

Line or grease a 20cm square baking pan

Combine melted butter, oil and sugar together in a medium sized bowl and whisk for about a minute.

Add the eggs and vanilla and whisk for about another minute

Sift in flour and cocoa powder. Add golden syrup, cinnamon, ginger, nutmeg and salt and gently stir into mixture with a spatula until just combined.  (Over beating will affect the texture.)

Pour batter into prepared pan and smooth out with a spatula until even

Sprinkle choc chips over the top

Bake for 20-25 minutes – when testing with a skewer, it should come out a bit dirty for a fudgy texture

Remove from the oven and leave to sit in the pan for about 5 minutes before turning out on a wire rack to cool.

 

Makes 16