• Sarah L Samuels

Chocolate Crunch

Updated: May 20

I have been trying to recreate this for a while - It was my favourite at school for lunch. I know a few schools served it with green (mint) custard but at my school it was served on its own. It is also known as chocolate concrete. My boys love it but have never had it at school.

It should be nice and crispy on the top and a softer texture inside. Not like at school when they over cooked it and it was like concrete!!!

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Start by preheating the oven then line a 20cm square baking tin with baking parchment.


Next melt the butter in a pan and leave to cool slightly.


In a large mixing bowl put the caster sugar, SR flour and cocoa powder. Then add the cooled butter, egg and vanilla extract and beat until all the ingredients are combined.

Put the mixture into the lined tin and flatten with a small spatula.

Brush the top with cold water and sprinkle the granulated sugar evenly over the top.

Bake for 30 minutes then allow to cool slightly in the tin. Cut into 8 triangles before it goes too cold, it is much easier to cut while warm.


Ingredients:


180g Melted unsalted butter

1tsp Vanilla extract

180g Caster sugar

225g Self Raising Flour

50g Cocoa powder

1 Large Egg

4 tbsp granulated sugar


Method:

  1. Preheat oven to 180 degrees centigrade (160 fan) or gas Mark 4.

  2. Grease and line a 20cm square baking tin.

  3. Melt butter in a pan and leave to cool slightly.

  4. Put the caster sugar, SR flour and cocoa powder in a large bowl. Add the butter, egg and vanilla extract then beat until all the ingredients are combined.

  5. Put the mixture into the lined tin and flatten.

  6. Brush the top with cold water and sprinkle the granulated sugar evenly over the top.

  7. Bake for 30 minutes.

  8. Allow to cool then cut into 8 triangles.

Download recipe

ChocolateCrunch
.pdf
Download PDF • 132KB

Sarah’s extra slice.......


You need a 20cm square tin for this bake


Can be served with green minty custard like we had at school!!!!



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