Chocolate concrete is a firm, solid brownie-style slab that’ll take you straight back to school dinners. Sturdy, satisfying and begging to be served warm with a generous pour of custard. It’s still as simple as stirring together melted butter, sugar, flour and cocoa, then baking until set, with a crackly sugar-topped crust.
Ingredients
- 170g unsalted butter, melted, plus extra for greasing the tin
- 1 tsp vanilla extract
- 170g caster sugar
- 225g self-raising flour
- 25g cocoa powder
- 1 large egg, beaten
- 2 tbsp granulated sugar, for scattering on top
Method
- Preheat & Prepare
- Heat the oven to 180 °C (160 °C fan) or Gas Mark 4.
- Grease and line a 20 cm square tin with baking parchment, leaving a slight overhang for easy removal.
- Combine Wet & Dry Ingredients
- In a medium bowl, stir together the melted butter and vanilla extract.
- In a separate bowl, whisk the caster sugar, self-raising flour and cocoa powder until evenly combined.
- Make the Batter
- Pour the wet mixture into the dry ingredients and beat briefly until almost combined.
- Add the beaten egg and mix again just until the batter is smooth and no streaks of flour remain. Avoid over-mixing.
- Bake & Sugar Top
- Press the batter evenly into the prepared tin.
- Lightly brush the surface with a little water, then sprinkle the granulated sugar over the top—this creates a crackly, sweet crust.
- Bake for 30–35 minutes, until the edges are set and a skewer inserted into the centre comes out mostly clean (a few moist crumbs are fine).
- Cool & Slice
- Allow the chocolate concrete to rest in the tin for 5 minutes, then use the parchment overhang to lift it out.
- Transfer to a wire rack and slice into squares once completely cool.
Tips & Variations
- Richer Fudge: For an extra-fudgy texture, replace 25 g of the flour with an additional 25 g cocoa powder.
- Mix-Ins: Fold in 50 g chocolate chips, chopped nuts or a handful of dried fruit with the egg for added texture.
- Serving Suggestion: Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
- Storage: Store in an airtight tin at room temperature for up to 4 days, or freeze individual squares for up to 1 month.