Donna Hay's Standby Brownies make the perfect afternoon treat,

Serves 16

Ingredients

150g butter 1 cups (275g) caster (superfine) sugar cup (75g) cocoa 1 teaspoon vanilla extract 3 eggs cup (75g) plain (all-purpose) flour

Method
1. 1Preheat oven to 160C (325F). 2. 2Place the butter, sugar and cocoa in a saucepan over low heat and stir until the butter has melted. 3. 3Spoon into a bowl and add the vanilla and eggs, whisking well. Sift the flour over the mixture and whisk to
combine. 4. 4Spoon the mixture into a 20cm-square cake tin lined with non-stick baking paper. Bake for 3035 minutes or until centre is just set. 5. 5Cool in tin and cut into squares to serve.

Brownie 75 grams butter (150 ) 1/2 cup sugar (1 cup) 2 tablespoons sugar (1/4 cup)
1.5 eggs

1/4 cup + 2 tablespoons cocoa powder (3/4 cup) 1/2 teaspoon vanilla extract (1 teaspoons) 1/4 cup flour (1/2 cup

Ingredients 1-1/3 cups butter, softened (2/3 cups- 150g ) 2-2/3 cups sugar (1 1/3) 4 eggs (2) 3 teaspoons vanilla extract (1 ) 2 cups all-purpose flour (1 cup) 1 cup baking cocoa (1/2 cup) 1/2 teaspoon salt (1/4) Confectioners' sugar, optional Directions In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa and salt; gradually add to the creamed mixture. Spread into a greased 13-in. x 9-in. baking pan. Bake at 350 for 25-30 minutes or until the top is dry and the center is set. Cool completely. Dust with confectioners' sugar if desired. Yield: 2-1/2 dozen.