These are allegedly meant to be the lighter-in-colour version of brownies. They certainly don’t taste like it (and putting it like that does seem to make the whole notion of ‘brownies’ fairly racist), but are nonetheless tasty cakes. Very dense and sticky due to the large quantities of syrup contained therein. The name in the heading is a reference to the cookbook from which I derived this recipe: Annie Bell’s Baking Bible, in case you were wondering!
150g golden syrup
1 tsp vanilla extract
2 medium eggs
200g plain flour
2 tsp baking powder
75g white chocolate, chopped
- Gently melt the butter, syrup, honey, and vanilla together.
- Leave to cool for about 15 minutes, then beat in the eggs one at a time.
- Sift over and fold in the flour and baking powder, whisking until smooth.
- Preheat oven to 190oC and butter a 23cm non-stick square brownie tin.
- Pour the mix into the prepared tin, scatter over the white chocolate, and bake for 25-30 minutes until a skewer inserted into the centre comes out clean.
- Run a knife around the edge and leave to cool, then cut into squares.