Title: Chocolate Brownies
Cook: A Swedish friend of mine
Serves: About 15 brownies in my tin
Preparation Time: 40 Minutes
Cooking Time: 15-20 Minutes

Comments

• 29/04/03 : Just as a little note I tired to make these round someone elses hose and they tasted fine but didnt turn out right, I'm not sure if it was the pan, the oven or whatever, but for argument sake I thought Id better tell you that my pan is x wide by x long by x deep (just in case)

Ingrediants

• 4 Eggs
• 400 g Caster Sugar
• 125 g Butter/Cooking Marge
• 220 g Self Raising Flour
• 1 teaspoon Baking Soda
• 1 Vanilla pod
• 6 tablespoons Cocoa
• 100 ml Milk
• 150 g Dark (good) Chocolate

Method:

• Add the vanilla to the sugar, as much as you desire, then beat the eggs and sugar together until it turns white and fluffy
• Melt the butter and leave it to cool
• Melt the Chocolate and leave it to cool, this is best done by placing a glass bowl with the chocolate in over a pan of simmering water
• Mix all the dry ingrediants, the cocoa, flour and baking soda then gradually fold the mixture into the beaten sugar and eggs
• Pour in the milk, mix. Pour in the melted chocolate, mix. Pour in the butter in small doses and mix until you cant see any butter floating on the top
• Butter a rectangular cake tin, then lighly dust with flour (plain will be fine)
• Pour in the mixture, just about half fill the height of the tin, lightly dust the top with a covering of your choice, I use finely chopped almonds and the rest of the dark chocolate sprinkles.
• Place in a pre-heated oven at 175°C/350°F/Gas Mark 3. Cook for 15-20 minutes depending on how gooey you like your brownies, less time = more gooey
• Remove from oven and cut into squares in the tin, then leave to cool before you remove them.
• Ideally serve warm with vanilla ice cream or cream or both if your feeling really wicked