I took these to a friend’s barbecue the other day and they went down like a glass of Pimms on a summer afternoon. I slightly undercooked mine, so they were a little bit tricky to get out of the tins, but at the same time, don’t overbake them or they won’t be soft and squidgy.

250 butter, diced

100g dark chocolate

4 eggs

400g sugar

75g flour

1 heaped tbsp cocoa powder

Optional: Raspberries, chopped nuts, chopped dark chocolate


Break up the chocolate and melt in a double boiler with the butter, then allow to cool. Meanwhile, beat together the eggs and sugar for five mins until pale and fluffy.

Stir in the chocolate mixture, sifted flour and cocoa powder until well combined. At this point, also gently stir in the raspberries/nuts/chocolate.

Pour into two buttered and floured slice tins and bake at 160C for 25 mins.

Do not overbake – they should come out soft. Slice into squares when cooled a bit.