Quick Brownies

100g unsalted butter
100 grams brown sugar ( I use a combination of light and dark brown sugar)
55g plain flour
40g cocoa (not dutch process cocoa)
110g maple syrup or golden syrup
3 tsp vanilla extract
2 eggs
80g walnuts or pecans, roughly chopped
110g chocolate chips (your choice, milk, dark or white or a combination).
pinch of salt

Line a loaf tin with baking paper. For flatter brownies, you can use a 20x20cm square tin.

Preheat the oven to 150 degrees celsius (fan-forced).

Heat the butter, syrup and sugar in a saucepan, until the butter has melted, stir occasionally.

Remove from heat.

Combine salt, flour and cocoa and whisk well.

Combine butter mixture with flour mixture.

Stir gently until there are no visible specks of flour.

In a separate bowl, whisk together eggs and vanilla.

Stir the egg mixture into the batter.

Mix in the nuts and chocolate.

Pour into a loaf tin and bake for 20-25 minutes or until a skewer comes out clean. The timing with this one is a bit tricky, this also works if a little underdone.

Alow to cool on a cooling rack.

Try this with a combination of maple syrup and golden syrup. I also like to add milk, dark, white and peanut butter choc chips.

If your brownies are ever undercooked, cut them into pieces and leave them out uncovered for 12 hours to dry out a little.