This Black Treacle Chocolate Brownie comes courtesy of Ruby Tandoh from her new cookbook Flavour.
It was after having made her Banana Thyme Cake with Lemon Glaze that I decided to give her Cocoa Brownies a go. My interest was peaked further when I saw the addition of Black Treacle and also the fact that I have a jar of Black Treacle to crack open. Black Treacle is a dark syrup, some of you may also know it as Blackstrap Molasses.This is unmistakeably a Black Treacle brownie, the pronounced but pleasant burnt caramel flavour is there. Good with cream or ice-cream. You can find Ruby Tandoh's recipe for Black Treacle Cocoa Brownies here on her website and also here on The Guardian Food and Drink section of the website. If you do decide to make this, just keep an eye on it when baking in the oven, as oven temperatures do vary and a little bit over and its no longer a squidgy brownie!