A really simple brownie recipe – just measure all the ingredients into a bowl and give it a good mix! Be careful not to overcook your brownies: they should have a slightly gooey texture. The outside crust should be on the crisp side though, thanks to the high proportion of sugar.
275 g (10 oz) softened butter
375 g (13 oz) caster sugar
4 large eggs
75 g (3 oz) cocoa powder
100 g (4 oz) self-raising flour
100 g (4 oz) plain chocolate chips
1 Pre-heat the over to 180°C/Fan 160°C/Gas 4. Grease a 30 x 23 cm (12 x 9 in) traybake or roasting tin then line the base and sides with baking parchment.
2 Measure all the ingredients into a large bowl and beat until evenly blended. Spoon the mixture into the prepared tin, scraping the sides of the bowl with a plastic spatula to remove all of it. Spread the mixture gently to the corners of the tin and level the top with the back of the spatula.
3 Bake in the pre-heated oven for 40–45 minutes or until the brownies have a crusty top and a skewer inserted into the centre comes out clean. Cover loosely with foil for the last 10 minutes if the mixture is browning too much. Leave the brownies to cool in the tin and then cut into 24 squares. Store in an airtight tin.
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