• 5 oz plain chocolate, brocken into squares
  • 4fl oz sunflower oil
  • 4 oz light muscovado sugar
  • 2 eggs
  • 1 tsp vanilla essence
  • 2 1/2 oz self raising flour, (or gluten-free flour with baking powder)
  • 4 tbsp cocoa powder
  • 3 oz chopped walnuts or hazelnuts


  • STEP 1
    Preheat the oven to 180C/350F/Gas 4. Lightly grease (or line with baking parchment), a shallow 19cm/7 1/2in square cake tin. Melt the plain chocolate in a heatproof bowl over hot water.
  • STEP 2
    Beat the oil, sugar, eggs and vanilla essence together in a large bowl.
  • STEP 3
    Stir in the melted chocolate, then beat well, until evenly mixed.
  • STEP 4
    Sift the flour and cocoa powder into the bowl and fold in thoroughly.
  • STEP 5
    Stir in the chopped nuts. Tip into the prepared tin and spread evenly to the edges.
  • STEP 6
    Bake for 30-35 minutes, until the top is firm and crusty. Cool in the tin before cutting into squares.

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