This is not my normal vibe when it comes to recipes. It’s not Middle Eastern and it contains zero spices but who cares when it tastes this good. So sit back, put your feet up and sink into my soft, gooey dark chocolate brownies, studded with Rolos. What’s not to like?
- Pre heat the oven to 160 fan and line a 10×12 inch baking tin. Put the butter, chocolate and golden syrup into a pan and melt, stirring occasionally, over a low heat.
- Crack the eggs into a mixing bowl and tip in the sugar. Whisk together until pale and fluffy. Add the chocolate and fold together. Sift in the flour and cocoa powder. Add a pinch of sea salt and fold together.
- Pour the brownie mix into a lined baking dish and gently push the Rolos into the mixture. Bake for 30-35 minutes until just pulling away at the sides. A skewer should come with chocolate still on so that they are really gooey.
- For the perfect fudge factor, leave them to cool for 10 minutes in the tray. using the baking paper, lift them out and pop them on a board. They might crack a bit on top but don’t worry. Leave them to cool for 20 minutes. The tray should be cool as well by now. Pop them back in the tray and then into fridge for at least 4 hours or overnight. Cut them into squares and go for it.
250g butter + extra for greasing
200g dark chocolate, broken into pieces
3 tbsp golden syrup
300g golden caster sugar
200g self-raising flour
2 tbsp coco powder
2 packets of rolos