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Nutrition: Per serving

  • kcal311
  • fat15g
  • saturates9g
  • carbs38g
  • sugars21g
  • fibre1g
  • protein4g
  • salt0.2g
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Method

  • step 1

    Heat the oven to 180C/160C fan/gas 4. Butter a 20cm square tin and line with baking parchment. Stir the melted butter and vanilla together in a bowl. Mix the caster sugar, flour and cocoa together in another bowl.

  • step 2

    Pour the bowl of wet ingredients into the dry and beat together, then add the egg and beat again until combined. Press into the prepared tin. Brush the top with water and sprinkle over the granulated sugar.

  • step 3

    Bake for 30-35 mins. Leave to cool slightly in the tin for 5 mins before slicing into squares and transferring to a wire rack to cool completely.

Recipe from Good Food magazine, Christmas 2020

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Comments, questions and tips (19)

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Overall rating

A star rating of 4.2 out of 5.27 ratings

cara.looby98021

Absolutely awful! Nothing like the traditional. Tastes bland. Waste of ingredients went straight in the bin.

mopsmaria8

Baked these for my colleagues at work and they loved them. Similar to a brownie but not as squidgy. Don't be put off by the name they are delicious and easy to make.

ninascally198654874

Do not try this recipe. It's the biggest disappointment. It's not the traditional chocolate concrete cake (the biscuit type you got at school), it's a dry bland sponge. It went straight in the bin. A complete waste of ingredients.

mercedesburns201202968

there’s no measurements of the ingredients

elliesaint178491

I tried do this, and it started getting puddles on the top while in the oven. I did all the steps and correct ingredients, so I have no clue what went wrong. Thanks for wasting my food and time ❤️

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