Ingredients
1/2 c. butter
3/4 c. sugar
3 eggs
dash of salt
1 c. all-purpose flour
3/4 c. chocolate syrup (canned)
2 Tbsp. vanilla
3/4 c. chopped walnuts or pecans
Method
Sources
📖
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Stem ginger in syrup — ginger cake, sticky toffee pudding, ice cream
Natural cocoa for American-style baking — brownies, chocolate cake
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
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Cream butter and sugar until creamy. Add eggs one at a time. Add salt and stir in chocolate syrup, flour and vanilla. Add nuts and blend well. Pour into greased and lightly floured 8-inch square microwave pan or dish. Cook on High power for about 3 minutes, let set for 3 minutes, then on High power again for 3 minutes, let set 3 times. Last, microwave on High for 2 minutes or until batter sets to your liking. Cut into squares and remove from pan. Garnish with nuts and powdered sugar. Shield corner of dish with foil triangle to cook evenly. Turn dish half turn after each 3 minutes of cooking unless microwave is rotating one.