Okay hear me out.
Today we’re throwing back to one of my older recipes. It’s cold and bleak outside and I don’t know about you, but all I want right now is a chocolate hit and Netflix.
100g Dark chocolate. 70%+
50g Butter (unsalted)
70g Plain flour (substitute for ground almonds if wanting gluten-free)
40ml Lyle’s Golden Syrup
50g Muscovado sugar
100g Granulated sugar
Two medium, free-range eggs
Two tablespoons Marmite (alter to taste)
- This simple recipe can be done with just three utensils – a large pan, a wooden spoon and a cake tin.
- To begin, turn on your oven to 160°C (fan assisted).
- On a medium heat, put all of the sugar, golden syrup and butter in the pan. Stir until everything is melted and fully combined.
- Lower the heat and add the chocolate. Keep stirring until you have a rich, smooth mixture.
- Take the pan off the heat and mix in the eggs.
- Stir in the flour/ground almonds and then add as much, or as little, Marmite as you’re happy with. Marmite adds a malty, beautifully salty undertone, which compliments the dark chocolate perfectly. Personally I go for a large table spoon dollop.
- Pour the mixture into a greased and lined cake tin and put it into the oven for approximately 20 minutes.
- When a crackling crust has formed, take it out and allow to cool. For best results, let the brownies sit in the fridge for several hours to firm up. Personally I think it’s even more delicious the next day (if there’s any left).
The texture will change depending on the temperature when served, but honestly, it’s all good. If it’s too gooey, pop it in a bowl and add a scoop of vanilla ice cream. If it’s too firm, this is the perfect little sidekick to a cup of strong, sweet coffee.
I know some of y’all will be totally against the idea of Marmite in general but trust me, you don’t actively taste Marmite; you just have the salty malt-iness and it’s delicious in a chocolate heavy dessert.
If you love caramelised pretzels, peanut brittle or sweet & salty popcorn; trust me this is your cup of tea.