Gooey Chocolate Brownies

Prep Time


Cook Time

1 hour




200200 g nice dark chocolate, broken into small pieces

125125 g Country Range Unsalted Butter

250250 g light brown sugar

2 2 large eggs

125125 g Country Range Plain Flour

2 2 tbsp Country Range Cocoa Powder

For the butterscotch sauce:For the butterscotch sauce:

5050 g Country Range Unsalted Butter

100100 g muscavado sugar

200200 g golden syrup

200200 ml double cream

1 1 lime, juice only

Multiply by
  • 1Line a 20cm square tin with greaseproof paper and butter the paper. Melt half the chocolate and allow it to cool a little.
  • 2Beat the butter with the sugar til fluffy then beat in the eggs slowly. Add the flour and cocoa powder then the cooled melted chocolate.
  • 3Finally, stir in the remaining broken chocolate pieces and put into the greased tin.
  • 4Bake in the oven at 180°C or Gas Mark 4 for up to an hour or until firm to the touch. Once baked, leave in the tin until slightly cool then carefully cut into pieces and lift out.
  • 5For the butterscotch sauce, melt all the ingredients, apart from the double cream, int a pan and heat until the sugar has dissolved.
  • 6Add the double cream and continue to warm slightly. Remove from the heat and save til needed.
  • 7To serve, place a piece of brownie on a plate and dust with icing sugar (you could add a dollop of creme fraiche and raspberries) and smother with butterscotch sauce.