Chocolate chip traybake cut into squares

Chocolate chip traybake

  • 1
  • 2
  • 3
  • 4
  • 5
(14 ratings)

Prep: 20 mins Cook: 30 mins plus cooling

Easy

Cuts into 32 small pieces

Bake these chocolate chip squares for the family. Easy to make, this traybake is ideal for cooking (and eating!) with kids

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal220
  • fat12g
  • saturates4g
  • carbs24g
  • sugars18g
  • fibre1g
  • protein3g
  • salt0.2g

Ingredients

  • 190ml rapeseed oil, plus extra for the tin
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 250g plain flour
  • 80g cocoa powder
  • 3 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 300g light brown soft sugar
  • 350ml whole milk
  • 2 tsp vanilla extract
  • 2 large eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 100g white chocolate chips

For the icing

  • 150g butter, cubed
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 200g icing sugar, sieved
  • 4 tsp cocoa powder
  • 2 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

Method

  1. Heat the oven to 180C/160C fan/gas 4. Oil the base and sides of a 33 x 23cm roasting tin that’s at least 2.5cm deep. Line with baking parchment. Combine the flour, cocoa powder, baking powder, sugar and a good pinch of salt in a large bowl. Break up any sugar lumps with a whisk.

  2. Whisk the oil together with the milk, vanilla and eggs in a jug, and pour into the dry ingredients, then stir in the chocolate chips. Stir well using a spatula until there are no pockets of flour. Pour the mix into the prepared tin and bake for 25-30 mins until a skewer inserted into the centre comes out clean. If any wet mix clings to the skewer, return to the oven for 5 mins, then check again. Leave to cool in the tin for at least 20 mins.

  3. Meanwhile, make the icing. Melt the butter, then remove from the heat and stir in the icing sugar, cocoa powder and milk. The icing will be very runny, but will thicken a little as it cools. (If the icing has thickened too much before the cake has cooled, reheat it slightly to make it easier to pour.)
     

  4. Pour the chocolate icing over the cake and leave until it has set before slicing into sqaures. 

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Texcalibur
3rd Jun, 2020
4.05
Very runny when mixed, added a bit more flour, also very big recipe, will cut it down a bit next time, 40 mins to cook, but otherwise nice.
rjt104
1st Apr, 2020
4.05
Lovely moist cake and very easy to make. However it took 45-50 minutes to cook rather than the stated 25-30.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?