Treacle Brookies
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
Sweet, gooey Treacle Brookies with a crumbly oat topping, made with golden syrup and a hint of spice.
Ella x
Ingredients
- 250 gall-purpose flour
- 100 grolled oats
- 200 mlgolden syrup
- 150 mlmelted butter
- 200 ggranulated sugar
- 50 mltreacle
- 2egg
- pinch of salt
- 1 tspground cinnamon
- 100 gchopped pecans
- 50 mlunsalted butter, melted
- 50 glight brown sugar
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease a 20x20cm baking dish with butter.
Tip: To ensure the Brookies release easily, line the baking dish with parchment paper.
- 2
In a medium bowl, whisk together the flour, oats, salt, and cinnamon.
Tip: Make sure to mix well and set aside.
- 3
In a large bowl, combine the golden syrup, melted butter, granulated sugar, and treacle. Beat until smooth.
Tip: Be patient and keep beating until the mixture is well combined.
- 4
Add the egg and mix until fully incorporated.
Tip: Make sure the egg is fully mixed in to avoid any lumps.
- 5
Add the flour mixture to the wet ingredients and mix until just combined.
Tip: Don't overmix, as this can result in tough Brookies.
- 6
Stir in the chopped pecans and melted butter.
Tip: The pecans will add a nice crunch to the Brookies.
- 7
Pour the batter into the prepared baking dish and smooth the top.
Tip: Make sure the batter is evenly distributed and the top is smooth.
- 8
Bake for 40 minutes or until the top is golden brown and the Brookies are set.
Tip: Don't open the oven door until the time is up, as this can cause the Brookies to sink.
- 9
Remove from the oven and let cool in the dish for 10 minutes.
Tip: This will help the Brookies set and make them easier to cut.
- 10
Transfer the Brookies to a wire rack and let cool completely.
Tip: This will help the Brookies set and make them easier to cut.
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