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Chocolate Brownies
Ingredients250ml (1 cup) self-raising flourPinch of salt 60ml (¼ cup) cocoa powder 125ml (½ cup) brick margarine 125ml (½ cup) Huletts SunSweet Brown Sugar 2 eggs ICING: 60ml (¼ cup) cocoa powder 45ml (3 Tablespoons) margarine 45ml (3 Tablespoons) milk 250ml (1 cup) Huletts Icing Sugar |
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Method
- Sift the flour, salt and cocoa powder together.
- Cream the margarine and sugar until light and fluffy. Add the eggs one at a time beating well after each addition.
- Fold the sifted dry ingredients into the creamed mixture. Turn into a greased 22cm square tin.
- Bake at 180°C for 30 - 40 minutes or until the centre of the cake springs back when lightly pressed. Allow to cool in the tin.
- Sift the cocoa powder. Melt the margarine and add the cocoa. Cook over low heat for 1 minute.
- Remove from the heat. Add milk and sifted icing sugar. Mix thoroughly and spread over cake in the tin. Leave to set and cut into squares.
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