Rich Squidgy Bitter Chocolate Brownies

Brownies are all the rage now, and delicious they are too. I think the squidgier the better. The golden rule is to leave them to cool completely before you try to cut and eat them.

I know its going over the top, but I like to serve mine with ice cream and a wonderful product, Caranation caramel sauce. Basically it’s a cooked condensed milk in a can, and its delicious, and available in all supermarkets. Just open the can, spoon into a bowl and whisk well.


  • 40g Golden Syrup
  • 110g unsalted butter
  • 175g castor sugar
  • 160g bitter chocolate, chopped
  • 4 whole eggs
  • 20g rice flour
  • 20g chickpea flour
  • 1 level tsp xanthan gum
  • 25g sultanas
  • 1 tsp cinnamon
  • 1 tsp ground cardamom
  • 25g chopped white chocolate
  • 50mls brandy
  • 1 large orange, finely grated zest
  • 1 small can Carnation caramel
  • 115 x 20 cm cake tin


  1. Pre heat the oven to 180°C / 350°F / Gas Mark 4.
  2. Line the cake tin with baking parchment.
  3. Melt the golden syrup, butter, sugar and the chocolate together over a pan of simmering water.
  4. Place the eggs into a bowl and break up with a whisk. Then add the melted mixture, mix well.
  5. Add the flours, xanthan gum, fruit, spices, chocolate and brandy, orange zest and mix well, but do not over work.
  6. Pour into the prepared tray, then pop into the oven and cook for 25-35 minutes.
  7. Once cooked, remove from the oven and cool then chill well before trying to cut.
  8. Serve at room temperature with warm Carnation caramel sauce



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