With the versatility of being able to add almost anything you want into it, one bite can have you discovering fluffy pockets of marshmallow, crunchiness of peanuts or that extra little bit of chocolaty goodness (because you always need more ;-p) in white or dark choc chips.
I kept these relatively simple with some milk choc bits and a
Original recipe from taste.com
2 cups caster sugar
1 1/2 cups plain flour
3/4 cup cocoa powder
1 tsp vanilla essence
1/3 cup Baileys Irish cream (optional)
1/2 cup milk chocolate bits (optional)
1. Pre heat oven to 180ºC. Line a 20cm x 30cm tray with baking paper. Making sure there is an overhang on the sides. This will make the end result easier to remove from the pan.
2. In a large saucepan, melt the butter over medium heat. Once melted, remove from the heat and stir in the caster sugar. Add the eggs, one at a time, and beat until thick and glossy. Pour in the Irish cream.
3. Sift the flour and the cocoa over the butter mixture. Stir until well combined. Add the vanilla essence and milk chocolate bits. Spread over the base of the prepared pan. Place in the oven and bake for 30-35 minutes.
4. Remove from the oven and allow to cool completely in the pan. Turn out and cut into even squares. Dust with icing sugar.