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Chocolate chip traybake

Irresistible Chocolate Chip Traybake for Sweet Family Moments

This chocolate chip traybake combines ease and deliciousness, perfect for family gatherings and a favorite among both kids and adults.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: DESSERTS
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 100 ml Rapeseed Oil Can be replaced with sunflower oil or melted coconut oil.
  • 225 g Plain Flour Ensure to measure accurately to avoid a dense texture.
  • 30 g Cocoa Powder Use Dutch-processed cocoa for a deeper cocoa taste.
  • 1 tsp Baking Powder Don't substitute with baking soda without adjusting other ingredients.
  • 150 g Light Brown Soft Sugar Dark brown sugar can be used for a stronger flavor.
  • 150 ml Whole Milk Substitute with a dairy-free alternative like almond or oat milk for a vegan option.
  • 1 tsp Vanilla Extract Use pure vanilla extract for the best taste.
  • 3 Large Eggs Aquafaba can be used as a vegan substitute (3 tablespoons per egg).
  • 100 g White Chocolate Chips Swap for milk or dark chocolate chips if preferred.
For the Icing
  • 50 g Butter Margarine can be used as a dairy-free alternative.
  • 150 g Icing Sugar Can substitute with powdered erythritol for a sugar-free version.
  • 15 g Cocoa Powder (for icing)
  • 30 ml Milk (for icing) Use as needed to reach desired thickness.

Equipment

  • Oven
  • Mixing Bowl
  • Jug
  • Roasting tin
  • whisk
  • Spoon

Method
 

Preparation
  1. Preheat your oven to 180°C (160°C fan/gas 4). Grease a 33 x 23 cm roasting tin and line it with baking parchment for easy removal.
  2. In a large bowl, combine the plain flour, cocoa powder, baking powder, light brown soft sugar, and a pinch of salt. Whisk together to ensure there are no lumps in your flour mixture.
  3. In a jug, whisk together the rapeseed oil, whole milk, vanilla extract, and large eggs until evenly combined. Pour this mixture into the bowl with the dry ingredients, and then add the white chocolate chips. Stir gently until no dry flour remains.
  4. Pour the batter into your prepared tin and smooth the top. Bake for 25-30 minutes, checking doneness by inserting a skewer into the center. If it comes out wet, bake for an additional 5 minutes. Let it cool in the tin for 20 minutes.
  5. For the icing, melt the butter in a saucepan. Once melted, stir in the icing sugar, cocoa powder, and enough milk to achieve a smooth, pourable consistency.
  6. Pour the icing over your cooled traybake, allowing it to set for a few minutes. Slice into squares and enjoy this delicious treat with your loved ones.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 55mgSodium: 150mgPotassium: 160mgFiber: 1gSugar: 18gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Customize your icing if too thick by warming it gently to achieve a smooth pourable consistency. Store leftovers in an airtight container for up to 4 days.

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