I’m sorry that posts here have been fairly thin on the ground recently – I’m in the middle of moving house, so don’t have a lot of time to do anything other than pack boxes and freak out at how much more there is to do.  We’ve had all kinds of problems with the move so I’ve hardly had time to eat, let alone make the food!

So this is a bake from a while ago that I’ve been meaning to blog about. I mean, who doesn’t need another recipe for chocolate brownie cake?! It does what it says on the tin: it’s gooey in the middle like a good brownie should be – but cake sized, which means more for me!

Recipe from BBC Good Food.

Ingredients

• 100g butter
• 175g caster sugar
• 75g light brown or muscovado sugar
• 125g chocolate (plain or milk)
• 1 tbsp golden syrup
• 2 eggs
• 1 tsp vanilla extract /essence
• 100g plain flour
• ½ tsp baking powder
• 2 tbsp cocoa powder

1. Heat oven to 180C/fan 160C/gas 4. Grease and line a 20cm cake tin.
2. Place the butter, caster sugar, brown sugar, chocolate and golden syrup in the pan and melt gently on a low heat until it is smooth and lump-free.
3. Remove the pan from the heat.
4. Break the eggs into the bowl and whisk with the fork until light and frothy. 5 Add the eggs, vanilla extract or essence, flour, baking powder and cocoa powder to the chocolate mixture and mix thoroughly.
5. Put the mixture into the greased and lined cake tin and place on the middle shelf of the oven. Bake for 25-30 mins.
6. Remove and allow to cool for 20-30 mins before cutting into wedges and serving.