Ingredients

Method

Preheat oven to 180ºC / 350ºF

Lightly grease an 18cm or 7” x 7” square tin and line the base with greaseproof paper. Break the chocolate into a heat proof basin. Place the basin over a pan of simmering water (bain marie or double boiler ) see note below. Alternatively you can melt the chocolate in a non metallic bowl in the microwave slowly in 30 second increments so as not to burn the chocolate. When melted, stir and put to one side to cool slightly.

In a large bowl beat the butter, sugar and syrup until smooth.

Add the eggs one at a time and whisk thoroughly after each addition.

Add the vanilla and milk and whisk for 30 seconds. The mixture should look slightly curdled.

Add the melted chocolate to the mixture and whisk until smooth and slightly thickened.

In a clean bowl mix together the flour, baking powder and salt.

In a clean bowl mix together the flour, baking powder and salt.

Pour the mixture into the prepared tin and bake for 20-25 minutes.

N.B. To test if the brownies are cooked, insert a cocktail stick in the middle. If it comes out clean with just a few moist crumbs the brownies are done. How ever if you prefer squidgy brownies cook for a minute or two less.

Stand the tin on a cooling rack until cool enough to touch. Loosen the edges with a knife. Lift out and peel off the paper from the sides of the brownies. leave to cool completely.

Cut into neat squares and place on a plate or you can store them in an airtight container in the fridge for up to a week.

Notes: A bain marie or double boiler is a saucepan placed on heat with an inch of water which has come to a boil and then the heat is turned down to low. A bowl is placed onto the saucepan but not touching the water and the chocolate in this case will melt slowly in the bowl from the heat the water below the bowl. It is very important that the bowl does not touch the water below.