I’ve made a lot of brownies that I’ve shared here on Bready or Not, but these Golden Syrup Brownies are the fudgiest I’ve ever made.

Seriously, they are good but they are dense and rich. I highly recommend cutting these things small, just as one does with fudge.

Golden Syrup and coarse sugar are what set these brownies apart. I used Lyle’s Golden Syrup, the original version, imported from the UK. Sometimes you’ll see honey and light corn syrup mentioned as American substitutes; if you want to go that route, split them half and half, but it still won’t be the same as Lyle’s.

As for the coarse sugar, the original recipe printed in Bake from Scratch called for unrefined light muscovado, but I used a mix of demerara and turbinado. Hence my general recommendation for coarse sugar.

This recipe will keep for weeks in the fridge, have you the fortitude!

PrintBready or Not: Golden Syrup BrowniesThese super-fudgy brownies use golden syrup, which is a British ingredient. I recommend Lyle’s Original Golden Syrup, which can be found in the import section of many American grocery stores. Note that these brownies need to chill for hours or overnight before eating. Modified from Bake from Scratch Magazine Sept/Oct 2019.Course Dessert, SnackCuisine BritishKeyword bars, brownies, chocolate, fudgeAuthor Beth CatoEquipment9×9 panaluminum foilnonstick sprayfine mesh sieveIngredients1 1/2 cups plus 2 teaspoons coarse sugar such as turbinado and demerara14 Tablespoons unsalted butter4 Tablespoons plus 2 teaspoons golden syrup1 1/4 cups dark chocolate chopped or in chips6 large eggs room temperature2/3 cups plus 2 Tablespoons all-purpose flourInstructionsPreheat oven at 325-degrees. Line a 9-inch square pan with foil and apply nonstick spray.In a large saucepan, heat the coarse sugar, butter, and golden syrup over medium heat until the mixture is smooth and bubbly, around 5 to 6 minutes. Remove the pan from heat and add the chocolate. Stir until everything is melted. Let cool for a bit.In a medium bowl, whisk the eggs. Strain them through a fine mesh sieve into the batter. Stir everything to incorporate. Add flour, stirring until no white streaks remain. Pour the batter into the prepared pan. Tap it on the counter a few times to knock bubbles free and level the batter.Bake until brownies are set with the center still moist, about 45 minutes. It’s okay if they look slightly underdone. Let pan cool to room temperature. Refrigerate at least 6 hours or overnight.Use foil to lift contents onto a cutting board. Use a large knife to cut brownies into small squares. If the brownies stick to the knife, wipe it clean after each pass and dip the blade in hot water before each cut. Store brownies in a sealed container in the fridge for up to two weeks, or freeze for longer.OM NOM NOM!