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What you’ll need


150g unsalted butter

golden syrup

¼ cup golden syrup


pinch sea salt

vanilla paste

1 teaspoon vanilla paste


100g The Healthy Baker Plain Flour

baking soda

1 teaspoon baking powder

caster sugar

1 cup caster sugar


⅔ cup cocoa powder


2 2 large eggs, lightly whisked

white chocolate

100g white chocolate, roughly chopped

To decorate

white chocolate

200g white chocolate, broken into pieces

gold glitter

to decorate Edible gold or silver dust (optional)


Preheat oven to 180C and grease and line a 20cm square cake tin with baking paper


Combine the butter and golden syrup in a small saucepan over medium-low heat. Stir with a wooden spoon until butter has melted into a glossy dark sauce. Add a pinch of salt and the vanilla and whisk again.


Meanwhile, combine the flour, baking powder, sugar and cocoa powder in a bowl and whisk to get rid of any lumps.


Add the eggs and butter/golden syrup mixture to the dry ingredients and stir until you have a smooth batter. Fold in the white chocolate.


Pour into your prepared tin and smooth the top. Bake for 25-30 minutes or until the middle of the brownie feels just firm.


Remove from oven and leave to cool completely.


Melt the white chocolate in a glass bowl over a saucepan of simmering water. Cut your brownie into pieces then dip each one in the white chocolate and place on a tray. Once each piece is done, place the tray in the fridge for half an hour or until chocolate has hardened. Now have some fun brushing on the gold dust, or not.