Chocolate Brownies

Preheat your oven to 180 degrees celcius (350 degrees farenheit). Grease an 8x8" pan with some butter, some people put flour into it but I find that the flour cooks with the brownies and causes it to stick to the pan but butter works perfectly. I grease the pan by using foil and butter to cover the inside of the pan getting all the edges.
Cream together to butter and sugar, this is where the electric whisk is most needed. Make sure that the sugar is no longer like sugar and gets incorporated with the butter. Whisk the eggs in a seperate bowl using a fork and slowly add a little at a time into the butter mixture. Add the vanilla (I use vanilla extract so you might need a little more vanilla if using essence or flavouring). Mix in the chocolate spread until smooth and gloopy. Add the flour a little at a time as this prevents the flour from covering you from head to toe, then add a pinch of salt.
Lastly, scoop the batter out of the bowl into your pan and spread evenly with a spatula, a plastic spatula would be best to us as they bend and are easier to spread the batter with. Bake in the oven for 25 - 30 minutes (I have a fan oven and find that 25 minutes is the perfect time for the brownies, you will know that they are cooked by the batter coming away from the edges.