A childhood memory with an ever so slightly glorious twist added by yours truly, these are quick and easy to make, and just as quick and easy to finish!
Note: In this recipe, I didn't convert it to cups, because it is such a small measure, it would be ridiculous.
75g Self-Raising Flour
15g Cocoa Powder
175g Castor Sugar
100g Plain Chocolate
1. Preheat the oven to 170C/gas mark 4.
2. Grease and line an oblong tin.
3. Sift flour and cocoa powder into a bowl.
5. Put on a low heat and stir until it has all melted and mixed.
6. Turn off the heat, break the chocolate into pieces, add to the pan and stir until melted and mixed.
7. Wait until the mixture has cooled enough so that you can comfortably put your hand against the side of the pan. As you've probably gathered by now, I'm impatient, so I sit the pan in a cold water bath (careful not to let any water get into the pan, obviously) and cool the mixture that way.
8. Beat in the eggs.
9. Pour the flour and cocoa powder into the mixture and fold with a wooden spoon until completely mixed.
10. Pour the mixture into a tin and then press in rolos at even intervals, so that you can have one per piece.
11. Bake for about 15-20 minutes. I like my brownies to have an ever so soft centre, so I check on them about 12 mins in, if you jiggle the tray and it doesn't wobble then it's probably cooked. Also, stick a knife in the middle, if it comes out with only a tiny tiny bit of batter on then it's cooked, but if it's a lot then it's not. It takes several tries to finally find just how you like it cooked, so just go with it, making slight adjustments each time.