These super-fudgy brownies use golden syrup, which is a British ingredient. I recommend Lyle's Original Golden Syrup, which can be found in the import section of many American grocery stores. Note that these brownies need to chill for hours or overnight before eating. Modified from Bake from Scratch Magazine Sept/Oct 2019.
Course: Dessert, Snack
Cuisine: British
Keyword: bars, brownies, chocolate, fudge
Author: Beth Cato
Equipment
9x9 pan
aluminum foil
nonstick spray
fine mesh sieve
Ingredients
1 1/2cupsplus 2 teaspoons coarse sugar such as turbinado and demerara
14Tablespoonsunsalted butter
4Tablespoonsplus 2 teaspoons golden syrup
1 1/4cupsdark chocolatechopped or in chips
6large eggs room temperature
2/3cupsplus 2 Tablespoons all-purpose flour
Instructions
Preheat oven at 325-degrees. Line a 9-inch square pan with foil and apply nonstick spray.
In a large saucepan, heat the coarse sugar, butter, and golden syrup over medium heat until the mixture is smooth and bubbly, around 5 to 6 minutes. Remove the pan from heat and add the chocolate. Stir until everything is melted. Let cool for a bit.
In a medium bowl, whisk the eggs. Strain them through a fine mesh sieve into the batter. Stir everything to incorporate. Add flour, stirring until no white streaks remain. Pour the batter into the prepared pan. Tap it on the counter a few times to knock bubbles free and level the batter.
Bake until brownies are set with the center still moist, about 45 minutes. It's okay if they look slightly underdone. Let pan cool to room temperature. Refrigerate at least 6 hours or overnight.
Use foil to lift contents onto a cutting board. Use a large knife to cut brownies into small squares. If the brownies stick to the knife, wipe it clean after each pass and dip the blade in hot water before each cut. Store brownies in a sealed container in the fridge for up to two weeks, or freeze for longer.