1 cup brown sugar (firmly packed)
1 teaspoon vanilla
About ¾ cup flour
¼ cup cocoa
1 tsp baking powder
½ cup chocolate pieces, or chopped nuts, or sultanas
1 ¼ cups icing sugar
1 ½ tbsp cocoa
Water to mix to until it's easy to spread.
1 Preheat oven to 165C. Position oven rack in middle of oven.
2 Line the base of a 20x30 cm sponge roll tin with greaseproof or baking paper and grease lightly.
3 Soften the butter, add sugar and beat with a wooden spoon until well combined.
4 Add egg and beat in thoroughly.
5 Sift flour, cocoa and baking powder together and stir into liquid.
6 Stir in chosen addition (or leave out if preferred).
7 Spread into prepared tin.
8 Bake for 20 minutes. The top will be set but the mixture will appear softish.
9 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.