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Prep 15 mins
Cooking 25 mins
Makes 12
Of course, these brownies would be wonderful without the chocolate topping or gold dust. But sometimes it’s fun to glam up a bit. Especially around Christmas and New Years. Quite dense and ‘fudgey’ these brownies are a family favourite. You could swap the white chocolate chunks with hazelnuts or pecans or similar.
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.
The Healthy Baker flours are milled from premium 100 per cent GMO-free Australian wheat that has been carefully selected, triple-sifted and unbleached.
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