Ingredients
250g dark chocolate melts or chips
2 cups Chelsea Caster Sugar
4 eggs, beaten
1 tsp vanilla essence
3/4 cup flour
1/4 cup self raising flour
1/2 cup cocoa
extra 125g dark chocolate melts or chocolate chips, chopped (the remainder of the bag)
Chelsea Icing Sugar to decorate
Method
Preheat oven to 160°C. Paper line a 20 x 30 cm sponge roll tin.
Melt the first measure of chocolate (I use the microwave).
Beat sugar, eggs and vanilla in food processor or with a hand held mixer. Add melted chocolate, flours and cocoa. Stir in the extra chopped chocolate. Pour into a prepared tin. Bake for 50 minutes until firm.
Cool in the tin and cut into small bars or chunks. When cold, store in an airtight container.
Dust with icing sugar to serve.
Tip: Brownie or biscuit crumbs make a great ice-cream topping.
Thanks to Jo Seagar for use of this Best Ever recipe.
Products Used in this recipe
Overall rating
Recipe Rating: 3
3 ratings, 345 people added this to their Favourite Recipes.
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