Method
Use an Oblong Tin 22x30x2.5cm (9x12x1in)
1. Put your cake tin on a piece of greaseproof paper, draw around it and cut out the shape.
2. Grease the tin, lay the paper in the tin and grease the top of it. Turn the oven on to 180 degrees/gas mark 4
3. Put the margarine into a pan and melt it over a low heat. Pour it into a large mixing bowl then add the sugar and vanilla essence
4. Break the eggs into a small bowl and beat them. Add them to the large bowl a little at a time, beat them in well.
5. Sift the flour into the bowl and add the baking powder and cocoa. Stir everything together so that it is mixed well.
6. Add the white chocolate chips to the mixture and stir it well again.
7. Pour the mixture into the cake tin and smooth the top with the back of the spoon. Bake it for about 40 minutes.
8. The brownies are ready when they have risen and have a formed a crust on top. They should still be soft in the middle.
9. Leave the brownies in the tin for 5 minutes then cut them into 15 squares. Leave them on a wire rack to cool.
Thanks to
Danielle Wallington from the United Kingdom for submitting this Double Chocolate Brownies recipe.
Added on 22 October 2008.
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