- 24 pieces
- Prep time:
- 20 minutes
- Cooking time:
- 30 minutes
|125g butter, softened|
|3/4 cup brown sugar|
|1/4 cup castor sugar|
|2 teaspoons vanilla|
|1 egg, lightly beaten|
|1 cup plain flour|
|1/3 cup self-raising flour|
|1 1/2 tablespoons custard powder|
|2 teaspoons Gewurzhaus Chocolate Spice (see note)|
|1/4 cup roasted and chopped walnuts or pecans|
|120g milk chocolate, chopped|
|120g dark chocolate, chopped|
|120g white chocolate, chopped|
Preheat the oven CircoTherm®, 170 °C.
Combine the butter, sugars and vanilla in a bowl and beat with an electric mixer until light and fluffy, add the egg and mix well. Fold through the sifted dry ingredients and walnuts until combined. Stir though half the chocolate chunks then press the mixture into greased and lined 18 x 28cm slice pan. Scatter over the remaining chocolate and press in lightly.
Bake for 25-30 minutes, until cooked and golden. Cool in the pan on a rack before slicing. Store in an airtight container.
Note: Gewurzhaus Chocolate Spice can be purchased online or in-store for more information please visit https://gewurzhaus.com.au/product/chocolate-spice-52g-m/
As an experienced home economist and Food Designer Trish has worked over the span of her career in the food and home appliance industry as a demonstrator, teacher, recipe developer and food stylist. For more than 20 years she worked for and later managed the test kitchen for a large FMCG company working on some of Australia’s most trusted and iconic food brands, developing recipes and usages for their products as well as styling mouth watering images for cookbooks and websites. She has also appeared regularly as a brand ambassador on a number of well loved television cooking shows.