Ingredients
| 100 g | Butter |
| 1 cup | Brown sugar |
| 1 | Egg |
| 1 tsp | Vanilla essence/extract |
| ¾ cup | Flour |
| ¼ cup | Cocoa powder |
| 1 tsp | Baking powder |
| ½ cup | Chocolate bits, chopped nuts or sultanas |
Icing sugar
| 1 ½ Tbsp | Cocoa powder |
| 1 ¼ cups | Icing sugar |
| 0 | Water, until it's easy to spread |
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Directions
- Preheat oven to 165C. Position oven rack in middle of oven.
- Line the base of a 20x30 cm sponge roll tin with greaseproof or baking paper and grease lightly.
- Soften the butter, add sugar and beat with a wooden spoon until well combined.
- Add egg and beat in thoroughly.
- Sift flour, cocoa and baking powder together and stir into liquid.
- Stir in chosen addition (or leave out if preferred).
- Spread into prepared tin.
- Bake for 20 minutes. The top will be set but the mixture will appear softish.
- Cool in tin. This can then be iced, drizzled with chocolate or dusted with icing sugar. When topping is set, cut with a sharp knife into squares or bars.
