1 cup lightly salted butter at room temperature ( I found no difference in flavour using margarine)
1 cup sugar
10 tablespoons unsweetened cocoa
2 eggs, lightly beaten
½ cup plain flower
½ cup chocolate chips (I usually bump this up to a cup)
Preheat oven to 180'c
Cream butter with sugar until well incorporated
Mix in beaten eggs until blended
Add cocoa gradually (otherwise, if you are using a mixer, you might inhale a cloud of cocoa dust)
Stir in flour until well mixed in
Turn batter into well-buttered, well-floured pan (9x9 inches) - I use any dish thats going, be it a springform, bundt or casserole dish
Bake for 25 minutes at 180. When brownies are done, a toothpick inserted in the centre will come out clean, and there is slight shrinkage from the sides of the pan. (take out earlier if want chewier)
1 cup sugar
10 tablespoons unsweetened cocoa
2 eggs, lightly beaten
½ cup plain flower
½ cup chocolate chips (I usually bump this up to a cup)
Preheat oven to 180'c
Cream butter with sugar until well incorporated
Mix in beaten eggs until blended
Add cocoa gradually (otherwise, if you are using a mixer, you might inhale a cloud of cocoa dust)
Stir in flour until well mixed in
Turn batter into well-buttered, well-floured pan (9x9 inches) - I use any dish thats going, be it a springform, bundt or casserole dish
Bake for 25 minutes at 180. When brownies are done, a toothpick inserted in the centre will come out clean, and there is slight shrinkage from the sides of the pan. (take out earlier if want chewier)
If you want chewier, don't wait until the toothpick comes out clean - if it's clean, it's not chewy!Cool for at least ½ hour before cutting into 12 squares.
