Evie’s Giant Chocolate Brownie Cake

NB: For the cake to be “Giant” I doubled the recipe.

This recipe as its printed makes 24 squares.

Ingredients

o 360g Bournville plain chocolate (2 x 180g packets) broken into pieces

o 225g butter, cubed, plus extra for greasing

o 225g light muscovado sugar

o 4 eggs, beaten

o 75g self-raising flour

o 1 tsp vanilla extract

o 75g chocolate chips

Method:

Preheat the oven to 180°C/150°C Fan/Gas 4. Grease and line a 30 x 23cm (12 x 9in) traybake tin with non-stick baking paper.

Place the chocolate and butter in a large heatproof bowl. Place the bowl over a pan of simmering water until melted. I use a steamer.

Stir to combine.

Remove from the heat and add the sugar and eggs. Mix well until smooth, then add the flour and vanilla and mix again. Stir in the chocolate chips.

Pour the chocolate mixture into the prepared tin and bake for about 45 minutes, until well risen and set around the edges, with a slightly soft centre.

Decoration:

I sandwiched the 2 slabs together using Nutella. You could use any filling of your choice – I quite fancy making the next one using Biscoff!

The topper was edible – and is the picture of Evie’s own Halloween creation she painted at a Graffiti workshop held at The Queens Hall in Narberth during the Summer.

The original canvas is going to be displayed at a Halloween exhibition in Ely Cathedral in Cardiff. Evie is super talented!