Chocolate crunch (chocolate concrete)


The sort of stuff you used to get in school, including pink custard :-)

Cuisine: English

Main Ingredient: Flour

Category: Dessert

Difficulty: 3/10

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Chocolate crunch (chocolate concrete)

Serves: 6
Oven temp: 350°F / 180°C / Gas Mark 4
Prep Time: 20 mins
Cooking Time: 25 mins

Ingredients

Chocolate crunch
QtyIngredient
3 1/2 ouncesButter
3 ouncessuger; try using caster one day and soft brown light another
1/2 ounceCocoa powder
5 ouncesSelf raising flour; can use plain flour with 2 tsp baking powder
1 Egg; beaten
Optional pink custard
QtyIngredient
1 packetBlancmange mix

Method

Chocolate crunch
StepInstruction
1Gently melt the butter in a saucepan over a low heat
2Meanwhile weigh the rest of the ingredients
3When the butter has just melted, remove from the heat. Check the butter is not too hot then sift the sugar, cocoa powder and flour straight into the saucepan
4Add the beaten egg and mix everything around until it’s well combined. This recipe doesn’t need over mixing or the texture will change
5Dump the mix into a very lightly greased brownie tin and bake
6Either go for 180 for 25 minutes for a hard, dry ‘concrete’ or bake at 160 for about 15 minutes for something resembling more of a brownies texture (we call this version chocolate goo).
Pink custard
StepInstruction
1Make up 1 pint of pink blancmange mix. Eat straight away
  • Chocolate crunch (chocolate concrete)

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