Chocolate Crunch

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 9 x 9inch or 23 x 23cm square baking tin with baking parchment. Available on Amazon

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

In a large mixing bowl put the caster sugar, self raising flour and cocoa powder.

Mix the dry ingredients together.

Then add the cooled butter, egg and vanilla extract.

Then beat until all the ingredients are combined.

Put the mixture into the lined tin and flatten with a fork.

With the fork make ridges over the top.

Then brush all over the top with cold water

Then sprinkle the granulated sugar evenly over the top.

Finally bake for 30 minutes then allow to cool slightly in the tin.

Cut into triangles or squares before it goes too cold, it is much easier to cut while warm.

Chocolate Crunch

Sarah’s servings: 8-12

Sarah’s skill: Easy

Baking time: 30 minutes

Ingredients:

180g Unsalted butter

180g Caster sugar

225g Self Raising Flour

50g Cocoa powder

1 Large Egg

1tsp Vanilla extract

2 Tbsp Cold water

4 Tbsp Granulated sugar

Method:

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

2. Grease and line a 9 x 9inch or 23 x 23cm square baking tin.

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

4. Put the caster sugar, self-raising flour and cocoa powder in a large bowl. Mix together.

5. Add the melted butter, egg and vanilla extract then beat until all the ingredients are combined.

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

7. With a fork make vertical ridges over the surface.

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

9. Bake for 30 minutes.

10. Allow to cool then cut into triangles or squares.

Equipment Used

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Sarah’s extra slice.......

You need a 23 x 23cm square tin for this bake. Available on Amazon

Can be served with pink or green minty custard like we had at school!!!! Or you could just make a delicious vanilla custard.