An easy baked Chocolate Slice with a creamy chocolate frosting.
Ingredients
Chocolate slice
- 115 grams (1/2 cup or 1 stick) unsalted butter, softened
- 50 grams (1/4 cup) caster sugar or granulated sugar
- 90 grams (1/2 cup) brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 140 grams (1 cup) plain flour or all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 20 grams (1/4 cup) cocoa powder
- 80 grams (1/2 cup) chocolate chips
Chocolate frosting
- 190 grams (1 and 1/2 cups) icing sugar or powdered sugar, sifted
- 20 grams (1/4 cup) cocoa powder, sifted
- 1 tablespoon butter, very soft
- 2 tablespoons boiling water
- Sprinkles, to decorate, optional
Instructions
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square pan with baking or parchment paper.
- In a large mixing bowl, add butter, caster sugar and brown sugar. Using an electric mixer on medium speed, beat until creamy and combined.
- Add the vanilla and egg. Beat again on medium speed until combined.
- Add the flour, baking powder, salt, cocoa powder and chocolate chips. Beat on low speed or stir by hand until combined. Don’t worry if it looks dry at first. It should be thick and chocolate-y.
- Transfer the chocolate batter to your prepared tin and press down firmly to form one even layer.
- Bake for approximately 22-25 minutes or until it’s firm to the touch. Transfer to a wire rack to cool completely.
- Make the frosting. In a large mixing bowl, add the icing sugar, cocoa powder and butter. Add 1 tablespoon boiling water and stir to combine.
- If the frosting is too thick, add other tablespoon of boiling water. Transfer the chocolate frosting onto the slice and gently smooth over the cooled chocolate slice.
- Scatter over the sprinkles. Leave slice for 15 minutes to set, then carefully cut into squares.
Notes
Cocoa powder: This recipe uses cocoa powder both in the slice and the frosting. You can use either natural cocoa powder or Dutch processed cocoa powder.
Storage: Once you have frosted the slice, you can store it in an airtight container at room temperature or in the fridge. I recommend bringing it back to room temperature before serving.
Recipe update: I first published this slice recipe in 2018. I have since retested it and made a few changes. I’ve lowered the sugar content, increased the flour and added a touch of baking powder. You will love it! But if you loved the old recipe, follow above but add 100 grams (1/2 cup) caster sugar, 105 grams (3/4 cup) plain flour and omit the baking powder.
