After eating MANY different types of brownies over my 21 years I can safely conclude that this brownie recipe is the best you can get.  These brownies have a soft and gooey centre with a crisp outer layer.  Perfect for a teatime treat!

Prep time:  20 minutes

Ingredients:

50g dark chocolate
175g margarine
350g caster sugar
1 teaspoon vanilla extract or essence
3 eggs
125g plain flour
1 teaspoon of baking powder
50g cocoa

Method:

• Preheat your oven to Gas Mark 4

• Get a 22 x 30 x 2.5 cm (9 x 12 x 1 in) oblong tin and line with greaseproof paper or baking parchment.  Grease the paper with margarine using a paper towel.

• Put the margarine into a pan and melt over a low heat.  Pour it into a mixing bowl, then add the sugar and vanilla.

• Add the eggs one at a time and beat in well

• Sift the flour into the bowl and add the baking powder and the cocoa.  Stir everything together so that it is mixed well.

• Break the dark chocolate into small pieces and use a sharp knife to cut into small shards.  Add them to the mixture and stir it well again.

• Pour the mixture into the tin and smooth the top with the back of a spoon.

• Bake for 40 minutes

• The brownies are ready when they have risen and a crust has formed on top.  They should still be soft in the middle.

• Leave the brownies in the tin for 5 minutes, then cut them into squares.  Leave them on a wire rack to cool.