75g Margarine (butter works too, but it does take longer to melt)
340g dark brown sugar
2 large eggs, beaten
165g self raising flour
65g cocoa powder
1 tsp vanilla essence (almond essence also tastes good)
- Preheat oven to 170c
- Melt the margarine in a pan over a low heat, remove once all melted
- Using a wooden spoon stir in the sugar
- Stir the beaten egg and vanilla essence into the mixture
- Gradually stir in the flour and cocoa powder, taking care to avoid lumps
- Pour into a baking tin (no need to grease or line) and spread out evenly
- Cook for 30 minutes (see below)
- Cut up and remove from tray whilst still warm
The real trick when it comes to telling if the brownies are cooked is in my experience the 'talking' and the wobble tests. When you take the tray out of the oven, carefully tilt it from side to side. If it still looks like it's moving under the surface then it probably needs longer. Also, hold it up near your ear (carefully, singed ear doesn't do much for the flavour) and if you can still hear the mixture 'talking' it isn't quite done yet.
The hearts on the borwnies in the picture were owing to a charity event I baked them for and were simply drawn on using a glitter icing pen.