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Chocolate chip traybake

Chocolate chip traybake cut into squares

Chocolate chip traybake

Name: Chocolate chip traybake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Cuts into 32 small pieces
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; 150g butter cubed; 200g icing sugar sieved; 4 tsp cocoa powder; 2 tbsp milk

Lulu Grimes

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Cuts into 32 small pieces

Easy

Prep: 20 mins

Cook: 30 mins

plus cooling

A star rating of 4.5 out of 5.46 ratingsRate

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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal220
fat12g
saturates4g
carbs24g
sugars18g
fibre1g
protein3g
salt0.2g

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.

Recipe from Good Food magazine, April 2020

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A star rating of 4.5 out of 5.46 ratings

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