Dark Fudgy Brownies

Dark Fudgy Brownies (Adapted from Eating Well)

3/4 cup all-purpose flour
2/3 cup confectioners' sugar
3 tablespoons Dutch-process cocoa powder
3 ounces bittersweet chocolate, coarsely chopped
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons Lyle's Golden Syrup
3 tablespoons lukewarm water
1/4 cup granulated sugar
2 teaspoons vanilla extract
1/8 teaspoon salt
1 large egg
2 1/2 ounces bittersweet chocolate, chopped into small pieces

Preheat oven to 350

In a small bowl, whisk together flour, confectioners' sugar and cocoa.

In a medium saucepan, add the 3 ounces of coarsely chopped chocolate and butter - melt over lowest heat, stirring constantly, until smooth. Remove from the heat.

In a small bowl, combine golden syrup and water. Stir this mixture, along with granulated sugar, vanilla and salt to the melted chocolate until the sugar dissolves. Vigorously stir in egg until smoothly incorporated. Add dry ingredients and stir just until combine - fold in the the remaining 2 1/2 ounces chopped chocolate. Scoop the mixture into an 8" x 8" baking pan coated with nonstick spray and evenly spread the mixture to form an even layer.

Bake until almost firm in the center and a toothpick inserted comes out mostly clean with a few moist crumbs, about 20 to 24 minutes. Remove and let cool completely before cutting into bars.

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