Heat oven to 180C. Line a baking tin, about 8 inches square.
100g unsalted butter
250g golden caster sugar
75g golden syrup
275g chocolate (at least 72% cocoa), broken into pieces
4 medium eggs
70g Holgate wholemeal flour
Melt butter with sugar and syrup.
Remove from the heat, add in chocolate and mix well until the chocolate has melted.
Whisk in eggs one at a time and then stir in the flour.
Pour into the baking tin.
Bake for 20-25 minutes.
Remove from heat, cool and refrigerate overnight. Do not be tempted to cut it before it comes out of the fridge as it will not cut smoothly.
Use a wet knife to cut into small squares. This tastes amazing cold but is also fantastic warm with ice cream!