Brownies

I would say that a fair few of us have good memories associated with chocolate brownies.
The thick, chewy, decadent bars suit many occasions. They can be a classic but classy desert, cut into large rectangle pieces and served with vanilla ice cream and fresh raspberries. They can go in lunch boxes and on afternoon snack plates; they keep for weeks. They are perfect for midnight snacking. But beware, they are quite rich, and you might feel like you want 5 more, but eating too many will leave you feeling rather uncomfortable.
Happy baking!

Chocolate Brownies
Needed:
150g butter
1 cup baking cocoa
2 large eggs
2 cups sugar
1 cup plain flour (can be more or less depending on your batter)
1 teaspoon baking powder
1 cup chocolate chips

How to do it:
Preheat the oven to 160'C, and grease a tin. The tin should be around 25cm by 20cm. You can grease with butter, spraying oil, and line with baking paper if you so desire.
Melt the butter in a large saucepan, then stir in the cocoa until smooth.
Allow that batter to cool for around 10 minutes, because if you add the eggs at that temperature, they will start to cook.
Beat the two eggs in a cup with a fork until thoroughly combined. Add to the butter/cocoa mixture a little at a time, beating well.
Gradually stir in the sugar.
Pour the flour into the sift, then put the teaspoon of baking powder on top, and sift into the mixture together.
Add the chocolate chips and quickly stir through.
Pour/spoon the mixture into the dish.
Bake in the oven for 40-50 minutes, until firm in the centre.

Icing isn't necessary, but having a nice think layer on the top never hurt anybody.
Mix together 1 cup icing sugar, 1 tablespoon or so soft butter or margarine, 1 teaspoon cocoa, and
add milk slowly. Mix together until reaches a smooth consistency.

Remove the dish from the oven and leave for 30 minutes (my tip is to hide the dish away from hungry family members).
Ice, then cut into bars, and remove with a fish-slice, knife, or spatula.
Don't be deterred if the first bar doesn't come out smoothly; the first piece is always the hardest.
You can freeze them, store them in a air-tight tin, or serve immediately!

They are quite easy to make, and just so good.
I hope you can create your own sweet-tasting memories with these delicious treats.
Bon appetite!

[The brownies in the picture weren't made by me, and was taken from the How-to become a Fairtrade Cook site. The recipe is based on the Nestlé Baking Cocoa recipe.]