These are to die for. Gooey and chocolate heaven. Don't over bake. Cardinal sin. Makes about 20, enough for 1 person and a tub of ice cream.
You will need:
100g of chocolate chips. I used 50g of white choc and 50g of plain choc
75g cocoa powder
100g self-raising flour
375g golden caster sugar
275g butter, softened
4 large eggs
Grease and line and tray bake or roasting tin and preheat the oven to 160 degress C.
Put all the ingredients into a large mixing bowl and mix together. Don't over mix as this will affect the texture of the brownies.
Spread evenly into the tin and bake for 35-45 minutes. Check them after 30 minutes by putting a sharp knife or skewer into the middle. If it comes out almost clean, they are ready. You can cook them slightly longer but I prefer a gooey centre. Cover loosely with foil if browning too much. Leave to cool completely in the tin. Cut into squares or rectangles and store in a tin. Best served warm with vanilla ice cream and a sprinkle of icing sugar.
You will need:
100g of chocolate chips. I used 50g of white choc and 50g of plain choc
75g cocoa powder
100g self-raising flour
375g golden caster sugar
275g butter, softened
4 large eggs
Grease and line and tray bake or roasting tin and preheat the oven to 160 degress C.
Put all the ingredients into a large mixing bowl and mix together. Don't over mix as this will affect the texture of the brownies.
Spread evenly into the tin and bake for 35-45 minutes. Check them after 30 minutes by putting a sharp knife or skewer into the middle. If it comes out almost clean, they are ready. You can cook them slightly longer but I prefer a gooey centre. Cover loosely with foil if browning too much. Leave to cool completely in the tin. Cut into squares or rectangles and store in a tin. Best served warm with vanilla ice cream and a sprinkle of icing sugar.
