Dense and gooey, these storecupboard treats are made with cocoa rather than bars of chocolate
Prep:10 mins
Cuts into 16 squares
100g cocoa250g butter500g golden caster sugar4 eggs, beaten100g self-raising flour100g desiccated coconuticing sugar, to dust (optional)
STEP 1Heat oven to 180C/160C fan/gas 4. Line the base of a 21cm square tin with baking parchment. Put the cocoa, butter and sugar in your largest saucepan and gently melt, stirring so the mixture doesn’t catch. When the cocoa mixture is melted and combined, cool slightly, then stir in the eggs, little by little, followed by the flour and coconut.STEP 2Tip into the tin and bake for 45 mins on a middle shelf – check after 30 mins and cover with another piece of baking parchment if the crust is browning too much. Cool in the tin, then carefully lift out and cut into squares.
