Spinning Cake: Jubilee’s Squidgy Chocolate Squares

Posted byScattered Thinker

This recipe comes from SpinningGill and originates with a friend of hers, Julie (aka “Jubilee”). It’s a relatively economical Chocolate Brownie recipe (I have some recipes that almost require a second mortgage in order to produce a batch of brownies!) Gill provided it to the Spinning Ladies – I made it first and other hostesses have also made batches for spinning group. “Tried and Tested” I think must be the phrase… I took note  of Gill’s recommendation at the end, and made double – though one batch would probably have been sufficient, These are rich and a little goes a very long way.

This recipe dates back somewhat, so the measurements are Imperial. I am too lazy to convert them right now, so you are on your own. Sorry.

All recipe notes are Gill’s.

Ingredients

  • 4oz Butter or Marg
  • 2 eggs beaten
  • 1/2 tsp Vanilla essence
  • 2oz Cocoa powder
  • 8oz Caster sugar
  • 2oz SR flour
  • 2oz chopped mixed nuts (I use Walnuts)

Topping

  • 3oz Plain chocolate
  • 2oz Golden syrup

Method

  • Grease and line a 7x7x1″ tin.
  • Heat oven to 170deg (fan oven).
  • Melt fat in a saucepan,
  • stir in remaining ingredients
  • Spoon into tin, spread out
  • and cook for 20-25 minutes.
  • Leave to cool in tin.

To make topping

  • Put chocolate and golden syrup into small saucepan
  • and heat slowly over a low heat, stirring until chocolate melts.
  • Pour over base and level out.
  • Leave to cool in tin
  • Cut into 9 or 12 squares.

Notes

May be frozen

I suggest doubling up for spinners!

My comments

  • The usual comments apply regarding butter, chocolate, and vanilla. Best results come from better ingredients – so use butter, high cocoa content, and quality vanilla for best results.
  • The usual caveat that comes with all brownie recipes certainly applies here – beware overcooking, brownies need to be moist and gooey.
  • The topping  is deliciously scrummy when made with dark bitter chocolate. Very moreish.

I haven’t tried variations yet, but one or two that spring to mind might be:

  • Marble the topping with dark/milk or dark/white chocolate
  • Replace, or add to, the nuts some dried sour cherries
  • Replace, or add to, the nuts some chopped chocolate chunks

Published by Scattered Thinker

The Scattered Thinker is somewhat past her prime, but not yet in any danger of giving up. In the Inter-world, she is often known as plumbum, or sometimes as ulygan. In the Real Life, she goes by the name of Beth. Beth is a roamer. She lives in a motorhome and has a backup static caravan that serves as a bolthole if needed. Bricks and mortar are very much a thing of the past. Contact Beth if you would like to correspond with paper and pen.