From Claire K...
This makes enough for about 12 brownies if you cook it in a small roasting tin (8x8 inch) or do what I do and double the recipe and cook it in the biggest roaster you can find. They are better if they are in a big tin and shallow (then you cook them for a bit less time) cause you get more crunchy top bit.
Line the base and sides of the tin with greaseproof paper and put the oven on 180 degrees/350 degrees/gas mark 5
Melt 4oz butter (or marg, but butter is best), leave to cool.
Mix butter with 7oz granulated white sugar, 1tsp vanilla essence and 3 eggs.
Sieve these dry ingredients into the wet mixture - 4oz plain flour, pinch of salt, 1oz cocoa, 1oz drinking chocolate (the cadbury's one in the purple pot), half a teaspoon baking powder.
Mix thoroughly with a metal spoon but don't overmix or you will lose the air bubbles.
Pour into the baking tin and sprinkle the chocolate chips on top (if you mix them in they sink to the bottom).
Bake in the centre of the oven for 30 mins. To check if it's cooked shake the tin - if they are done the brownies will not wobble. If they do, put them back in the oven for a few more minutes.
Leave them to cool in the tin and then peel the paper off as soon as they are cool and cut into pieces.
Excellent with any colour of Choc chips or reese’s pieces on top.
Nice eaten warm with a bit of nutella too, but v messy
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