They have that ideal slender fresh layer on top, then, at that point, fudgey heavenly brownie with pops of chocolate chips inside. I normally prefer to mess with recipes and change them up a little, yet wouldn’t modify anything about these!
275 g (1 1/4 cups) relaxed margarine
375 g (1 7/8 cups) caster sugar
4 enormous eggs
75 g (5/8 cups) cocoa powder
100 g (3/4 cups) self raising flour
100 g (2/3 cups) dim chocolate chips
- Preheat the broiler to 180°C/Fan 160°C/gas 4.
- Line the base and sides of a 30cm x 23cm x 4cm traybake or simmering tin with baking paper. Oil the tin and afterward line it with the paper, pushing it conveniently into the corners.
- Measure every one of the fixings into a huge bowl and blend in with a hand-held electric blender until uniformly mixed.
- Spoon the blend into the pre-arranged tin, scratching the sides of the bowl with a plastic spatula to eliminate every last bit of it. Spread the blend tenderly to the edges of the tin and level the surface with the rear of the spatula.
- Prepare for 40-45 minutes, until the brownies have a hard top and a stick embedded into the middle tells the truth. Cover freely with foil throughout the previous 10 minutes assuming the blend is sautéing to an extreme.
- Permit the brownies to cool in the tin and afterward cut into 24 squares. Store in an impermeable tin.