Chocolate Brownie Squares



250 ml (1 cup) Self-raising Flour
Pinch of Salt
60 ml ( ¼ cup) Cocoa Powder
125 ml ( ½ cup) Margarine
125 ml ( ½ cup) Huletts SunSweet Brown Sugar
2 Eggs


60 ml ( ¼ cup) Cocoa Powder
45 ml (3 T) Margarine
45 ml (3 T) Milk
250 ml (1 cup) Huletts Icing Sugar



  1. Sift the flour, salt and cocoa powder together.
  2. Cream the margarine and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
  3. Fold the sifted dry ingredients into the creamed mixture. Turn into a greased 22 cm square tin.
  4. Bake at 180°C for 30–40 minutes or until the centre of the cake springs back when lightly pressed. Allow to cool in the tin.


  1. Sift the cocoa powder. Melt the margarine and add the cocoa. Cook over a low heat for 1 minute.
  2. Remove from the heat. Add the milk and sifted icing sugar. Mix thoroughly and spread over the cake in the tin. Leave to set and cut into squares.