Crunchy and crumbly, this chocolate treat is somewhere between a cake and a biscuit – serve with a hot cup of tea and some custard
Chef’s tips for chocolate concrete:
- Don’t worry if it feels soft immediately after it comes out of the oven – it will firm up as it cools
- Keeps in an airtight container for up to three days
Chocolate concrete recipe
Ingredients
- 150g unsalted butter, melted, plus extra softened butter for the tin
- 225g plain flour
- 225g granulated sugar, plus 1 tbsp
- 75g cocoa powder
Method
- STEP 1
Heat the oven to 180C/160C fan/gas 4. Butter a 20cm x 20cm loose-bottomed square baking tin and line with baking paper. Combine the flour, 225g of the sugar and the cocoa powder in a bowl, then pour over the melted butter and add a pinch of salt, if you like. Stir together using a wooden spoon until the mixture just comes together, then use your hands to lightly knead it until well-combined with no visible flour. Tip the mixture into the tin, then press into a flat, even layer using the back of a spoon.
- STEP 2
Bake on the middle shelf of the oven for 20 mins. It will feel soft when baked but will firm up as it cools. Sprinkle over the remaining 1 tbsp of sugar, then leave to cool in the tin for 10 mins before carefully transferring to a wire rack to cool completely. Once cooled, cut into 16 squares.