Espresso brownies

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PHOTO: Misha Jordaan
PHOTO: Misha Jordaan

Preheat the oven to 170°C. Line a 25 x 20cm oven proof dish or cake tin with baking paper and grease with nonstick spray. 

1. Brownies Melt the margarine in a saucepan or pot over medium heat. Add the chocolate and stir over low heat until melted. Immediately remove from the heat. 

2. Beat the sugar and eggs in a mixing bowl. Add a third of the chocolate mixture and mix well. Add the rest of the chocolate mixture and mix until well combined. 

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