A true favourite with the Dio schoolgirls and the volunteers who work in the cafeteria! It freezes well too and the recipe can be doubled. It’s world famous. Recipe by Dio tuck shop (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, then 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 or 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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