Easy brownies from scratch that’s way better than store-bought
250 g butter OR Stork Bake
125 ml cocoa powder
1 1/2 cup sugar
4 Extra large eggs
250 ml cake flour
1 tspn baking powder
1 tspn vanilla essence
Melt butter in pot on stove top
Add sugar and cocoa and essence.
Whisk in eggs and flour and baking powder.
Greased a lined square pyrex dish and bake on 180C for plus minus 30 or 35 min or until baked
Icing sugar and cocoa.Add hot milk to make a spreadable icing
I sprinkled Hershey’s caramel toffee bits over icing.
Prepared, tried and tested by: Feriel Sonday
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