100g raisins (soaked in a little dark rum overnight – optional).
140g butter, chopped.
140g chocolate, broken into pieces.
110g self-raising flour.
30g cocoa powder.
Half teaspoon baking powder.
110g soft brown sugar.
100g walnut pieces.
Place the butter and chocolate in a pan and melt over a low heat on the hob.
Meanwhile, sift together the flour, cocoa powder, salt and baking powder into a small bowl.
Whisk together the eggs and sugar in a large bowl.
Fold in the melted and slightly cooled butter and chocolate mixture followed by the dry ingredients and raisins and nuts.
Pour into a 20cm/8 inch square or comparable rectangular baking tray, lined with parchment paper.
Place the tray in the preheated oven 180C, Gas 4 for 20-25 minutes.
Remove and check that the temperature in the middle of the tray has reached about 90C. The top of the mix should have a thin crust, the mix in the tray will still seem a little soft but firming. It should continue to firm once out of the oven. and feel just set/firming.
Allow to cool and cut into squares. Chill if necessary before cutting and separating the softer centre.
Ideally, the chocolate should be at least 50% cocoa solids.
Chopped dried dates could replace the raisins and also be pre-soaked.
If using, add the run with the fruit and nuts.
You can use a special parchment paper backed with foil to make a neat liner for the tray.
Cooking times will depend a little on the accuracy of your oven and the shelf etc. You might need to experiment with different batches . One of my experiments only cooked for 23 minutes, reached 85C in the centre and 90C at the edges. The centre needed chilling before separating but was very gooey!
When we get our next harvest, I’ll try this with Spring honey but add another 30g flour to offset the water content.