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Chocolate chip traybake cut into squares

Chocolate chip traybake

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A star rating of 4.3 out of 5.30 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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

  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal220
fat12g
saturates4g
carbs24g
sugars18g
fibre1g
protein3g
salt0.2g
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Ingredients

  • 190ml rapeseed oil , plus extra for the tin
  • 250g plain flour
  • 80g cocoa powder
  • 3 tsp baking powder
  • 300g light brown soft sugar
  • 350ml whole milk
  • 2 tsp vanilla extract
  • 2 large eggs
  • 100g white chocolate chips

For the icing

  • 150g butter , cubed
  • 200g icing sugar , sieved
  • 4 tsp cocoa powder
  • 2 tbsp milk

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.)

  • STEP 4

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

Goes well with

Recipe from Good Food magazine, April 2020

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Overall rating

A star rating of 4.3 out of 5.30 ratings
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