Chocolate brownie cakev

Chocolate brownie cake

100g spread

175g caster sugar

75g light tan or muscovado sugar

125g chocolate (plain or milk)

1 tbsp brilliant syrup

2 eggs

1 tsp vanilla concentrate/embodiment

100g plain flour

½ tsp preparing powder

2 tbsp cocoa powder

Strategy

High temperature stove to 180c/fan 160c/gas 4. Oil and line a 20cm cake tin.

Place the spread, caster sugar, tan sugar, chocolate and brilliant syrup in the dish and liquefy tenderly on a low hotness until it is smooth and protuberance free.

Expel the skillet from the hotness.

Break the eggs into the vessel and speed with the fork until light and foamy. 5 Add the eggs, vanilla concentrate or substance, flour, heating powder and cocoa powder to the chocolate mixture and blend altogether.

Put the mixture into the lubed and lined cake tin and place on the center rack of the broiler. Heat for 25-30 mins.

Uproot and permit to cool for 20-30 mins before cutting into wedges and serving.

Present with cream or dessert and a lot of new products of the soil