• 250 g unsalted butter, chopped
  • 200 g dark chocolate, roughly chopped
  • 2/3 cup (100 g) dark chocolate chunks
    or dark chocolate chips
  • 1 3/4 cups (325 g) soft brown sugar
  • 4 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 1/4 cups (185 g) plain flour, sifted
  • 2/3 cup (100 g) dark chocolate chunks
    or dark chocolate chips
  • sifted icing sugar, for dusting (optional)


  1. Preheat the oven to 170°C.
  2. Line a 28 x 18 cm baking tin with baking paper.
  3. Gently melt the butter and chopped chocolate in a saucepan over low heat. Whisk in the sugar until combined; set aside for 5 minutes.
  4. Whisk in eggs and vanilla, then stir the flour through. Stir in chocolate chunks or chips. Pour mixture into the tin. Bake for 35 minutes, or until the top is firm and looks dry and the cake is coming away from the sides of the tin – it should still be very moist inside when tested with a skewer.
  5. Remove from oven. Cool completely in the tin. Cut into 12 pieces and store in an airtight container for up to 4 days. Serve dusted with icing sugar if desired.

Makes 12
Preparation: 20 minutes
Cooking: 40 minutes

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