Foodie Bob

I love chocolate brownies and have 2 different recipes that I use depending on the type of brownie I want. I have an “indulgent” recipe which is really rich and has loads of chocolate in it which I don’t make very often. The recipe below however is my “everyday” brownie recipe that I use when I want to rustle up a batch of brownies quickly. Don’t be fooled though, they may be quick and easy to make but they taste great!

Easy Chocolate Brownies

Ingredients for the Brownies:

• 200g Margarine
• 280g Castor Sugar
• 3 Eggs
• 60g Cocoa (NOT drinking chocolate)
• 75g Self-Raising Flour
• 100g Dark Chocolate chips

To Make the brownies:

1. Heat oven to 180C or 170C for a fan oven
2. Line a 20cm (8″) square baking/brownie tin with baking parchment or greaseproof paper.


Line the tin

3. Put all the ingredients into a LARGE bowl. If the bowl isn’t big enough, you WILL make a mess all over the kitchen!



4. Using a handheld electric mixer, mix until everything has mixed together evenly. BE CAREFUL, if you mix to fast to start with you WILL end up with mixture all over the kitchen!


Brownie mixture in the bowl

5. Pour/spoon out the mixture into the baking tin.


Brownies ready for the oven

6. Bake in the oven for around 40 minutes. The top should be crusty (not burnt). About 10 minutes from the end, check how they are doing and if it looks like the top is starting to burn, cover the top loosely with tin foil. Normally, I would use the skewer test to check the brownies are cooked, but the chocolate chips make this hard to do (the skewer comes out covered in chocolate, making you think that the brownies are not cooked)
7. Remove the brownies from the oven, and put on a cooling rack to cool down.


Brownies out of the oven

8. Once cool, either cut the brownies in the tin, or lift them out using the greaseproof paper and transfer onto a plate/tub for cutting.

Don’t be too eager to eat the brownies all at once, for some reason, they actually taste better after “maturing” for a day!