Ingredients:
For the honeycomb:
– 200g caster sugar
– 50ml (4tbsp) honey
– 1tbsp liquid glucose
– 50ml water
– 1tsp bicarbonate of soda
For the brownies:
– 200g dark chocolate
– 150g butter
– 250g caster sugar
– 3 eggs
– 115g plain flour
Method:
First, put all the ingredients for the honeycomb into a deep saucepan and place on a medium heat – try not to stir the mix too much, just give it a gentle swirl every now and then.
Simmer until you get a golden caramel (the bubbles will start to rise slower) throw in the bicarbonate of soda and whisk, (it will bubble up really fast, so have a tray lined with baking paper ready!) then leave to set for 30 minutes.
In the meantime, melt the chocolate and butter in a heatproof bowl over a pan of simmering water.
Beat together the eggs and sugar.
Pour in the chocolate mix, then the flour and combine everything.
Smash up the honeycomb and stir about 2/3 of it into the brownie mix and pour into a lined tin – try to push it down so it’s not sticking up – and bake at 180 degrees celsius for 25 minutes.
Allow it to cool in the tin, then take it out, slice it up and sprinkle over the remaining honeycomb.
Now, enjoy!
