500g Golden Caster Sugar
80g cocoa powder
4 eggs
2 tsp vanilla essence
100g self- raising flour
100g plain chocolate cut into small chunks
- Heat oven to 180°c
- Line a shallow tin with baking parchment
- Melt butter in a pan over low heat
- Stir in cocoa, breaking up any lumps.
- Lightly beat eggs in a large bowl. Add sugar and continue beating until smooth.
- Combine cocoa mixture with eggs and sugar, folding in to mix thoroughly.
- Add vanilla essence
- Gradually add flour through a sieve, folding in until you have a sticky mixture.
- Finally add chocolate chunks
- Pour mixture into prepared tin and bake for 30 minutes.
- The brownies are ready when crispy on top and gooey in the middle
- Leave in the tin for ten minutes before transferring to a wire rack
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