If you’re a brownie fan, you’ll like these dark and white chocolate squares. They’re dense and fudgy with a nice cracked top and they taste absolutely delicious. You can also make and bake them within thirty minutes. A traybake with attitude.
Whilst I was hunting around for chocolate spice cake amongst my old recipe scraps recently, I came across one I had written down at least 15 years ago. But I’d never made it. Until now that is.
Dark and White Chocolate Squares
Because of this serendipitous find, I actually had something in mind to take with us when we were unexpectedly invited to a BBQ at fairly short notice. The recipe for dark and white chocolate squares is not only an easy one, but it’s also designed to be served as squares. So they’re especially convenient for eating outdoors.
As long as you have both white and dark chocolate in the house, you should be good to go for this recipe. It’s pretty much all store cupboard ingredients. You do need flour, eggs and butter, but if you’re a baker like me, you’ll most likely have them in stock.
I used a mix of half wholemeal spelt flour and half white spelt flour, but you can use whatever flour you like. Although I haven’t tried it, it’s the sort of bake you can use gluten-free flour in too, though the texture might be slightly different.
The original recipe states that the batter needs to cook for thirty minutes. But I didn’t want a cake, I wanted something that was more akin to a brownie. So I baked mine for only twenty minutes. And my goodness, the result was truly delicious. Those squares turned out just like brownies in fact. They were dense and fudgy with a nice cracked top.
If you like sweet, as I unfortunately do, I’m pretty certain you’ll love these almost brownies. They went down a storm at the BBQ anyway. So next time you need to bake a sweet treat in a hurry, why not try this recipe for dark and white chocolate squares.
Other Traybakes You Might Like
- Almond & squash cake
- Chilli & chocolate mincemeat slice
- Choc chip and fudge Madeira squares
- Iced honey and chocolate spice cake
- Peach & white chocolate cake
- Sticky banana ginger cake
Keep in Touch
Thank you for visiting Tin and Thyme. If you make these dark and white chocolate squares, please let me know how it went in the comments. I would also appreciate it if you could rate the recipe. Do you have any recommendations or advice for making these cakes? If you post pictures of your creations on social media, please use the hashtag #tinandthyme so I can see them.
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If you’d like more brownie recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.
Choclette x
Dark & White Chocolate Squares. PIN IT.
Dark and White Chocolate Squares
Dark and White Chocolate Squares
Ingredients
- 5 oz unsalted butter
- 8 oz soft brown sugar
- 100 g dark chocolate chopped or broken into pieces (I used 70%)
- 100 g white chocolate chopped or broken into pieces
- 4 oz wholemeal spelt flour
- 4 oz white spelt flour
- 1 tsp baking powder
- 1 pinch fine sea or rock salt
- 3 oz walnuts roughly chopped
- 2 large eggs (I used duck eggs)
- 2 tsp vanilla extract
- cocoa powder for dusting
Instructions
- Melt the butter, sugar and chocolates in a pan over a low heat. Allow to cool a little.5 oz unsalted butter, 8 oz soft brown sugar, 100 g dark chocolate, 100 g white chocolate
- Sieve the flours into a bowl along with the baking powder and salt.4 oz wholemeal spelt flour, 4 oz white spelt flour, 1 tsp baking powder, 1 pinch fine sea or rock salt
- Stir the walnuts into the flour.3 oz walnuts
- Make a well in the centre and pour the chocolate mixture in along with the eggs and vanilla extract. Stir from the inside out until everything is just combined. Try not to over mix.2 large eggs, 2 tsp vanilla extract
- Spoon into a 23 cm (9in) square silicone cake mould or lined tin and bake at 180°C (350℉, gas 4) for 20 minutes or until the top is firm but has a very slight wobble to it.
- Allow to cool, dust with a little cocoa powder and cut into 16 squares.cocoa powder
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