A true favourite with the Dio School girls, and the volunteers who work in the cafeteria! It freezes well too and can be doubled . Its world famous. Recipe by Dio tuckshop (Belinda Brown).
Ingredients
- 300g butter
- 3/4 cup cocoa
- 1 tsp vanilla essence
- 2 1/2 cups brown sugar
- 3 large eggs
- 1 1/2 cups plain flour
- 1 cup chocolate chips
- icing sugar, for dusting
Method
- Preheat oven to 180ºC, fan bake. Grease and line a 21cm x 30cm tin.
- Melt the butter and cocoa, and add the vanilla essence and brown sugar. Beat in the eggs one at a time.
- Mix in the flour and add in the chocolate chips.
- Pour the mixture into the tin and bake for 25 minutes of until firm to the touch on the edges, and still soft in the middle.
- Once cool cut into fingers and dust with icing sugar.
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