- 275 gram margarine, softened
- 375 gram caster sugar
- 4 eggs
- 75 gram cocoa powder
- 100 gram self-raising flour
- 100 gram plain chocolate chips
Needed: A tin, preferably 30x23x4 cm
Cut a rectangle of non-stick baking parchment to fit the base and sides of the tin. Grease the tin and then line it with the paper, pushing it neatly into the corners. Pre-heat the oven to 180°C. Measure all the ingredients into a large bowl and mix with a hand-held electric mixer 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.
Bake for 30-45 minutes, untill 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. Allow the brownies to cool in the tin and then cut into 24 squares. Store in an airtight box.