Spinning Cake: Jubilee’s Squidgy Chocolate Squares

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.


  • 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)


  • 3oz Plain chocolate
  • 2oz Golden syrup


  • 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.


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

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