At the moment I am putting a few recipes on my blog as I can't keep up with the sewing. Lots of projects buzzing around in my head, but also back at work after the Easter break. These brownies are so simple to make that I make them regularly. I like the addition of walnuts or pecans but if you don't like nuts, leave them out.
When my children were growing up I made them for parties, cake sales, school fetes, etc. Now I make them for our annual street party. Everyone loves them and they disappear minutes after being put out.
If you don't have an American measuring cup, you can use a coffee mug or a Pyrex jug and go to the 8 oz mark for one cup. Easy.
I always use soft margarine for my cakes. It is lighter and makes a lighter cake, but I NEVER use margarine for cookies or icing. It makes a big difference to the taste.
If you like your brownies chewy, add another egg and keep watch on them while they are baking so they are still gooey in the centre.
To make brownies you need:
8 oz of soft margarine, Stork or Flora are best.
2 cups sugar.
4 large eggs.
1/2 cup dark cocoa powder.
1 teaspoon Vanilla essence.
1 1/2 cups sifted SR flour and a pinch of salt.
1/2 cup chopped nuts. (walnuts or pecans)
a greased and lined 8" x 11" pan.
Cream the margarine and sugar until soft and fluffy.
Add eggs one at a time and continue beating mixture.
Carefully fold in the cocoa powder so you do not end up wearing it.
Beat well until mixed in.
Gently fold in flour and nuts.
Put in greased and lined tin and bake at 180 degrees centigrade for 30 minutes.
Cool and ice.
In a small saucepan or a milk pan, melt 2 oz butter taking care not to let it burn.
Add 3 Tablespoons milk and 1/4 cup cocoa powder and mix well.
Sift 8 oz of icing sugar and gently mix into the pan.
If the mixture is too stiff, add a tiny bit of milk and continue until it is of a spreadable consistency.
Remove from heat and spread quickly on the brownies.
N.B. Hide brownies until you are ready to serve them or they will disappear.