Try this recipe for chocolate concrete, then try our chocolate biscuit cake, chocolate bark with dates, pistachios and almonds, and chocolate loaf cake. Now, try more chocolate recipes.

Chef's tips for chocolate concrete:

  • Don’t worry if it feels soft immediately after it comes out of the oven – it will firm up as it cools
  • Keeps in an airtight container for up to three days

Chocolate concrete recipe


  • 150g unsalted butter, melted, plus extra softened butter for the tin
  • 225g plain flour
  • 225g granulated sugar, plus 1 tbsp
  • 75g cocoa powder


  • STEP 1

    Heat the oven to 180C/160C fan/gas 4. Butter a 20cm x 20cm loose-bottomed square baking tin and line with baking paper. Combine the flour, 225g of the sugar and the cocoa powder in a bowl, then pour over the melted butter and add a pinch of salt, if you like. Stir together using a wooden spoon until the mixture just comes together, then use your hands to lightly knead it until well-combined with no visible flour. Tip the mixture into the tin, then press into a flat, even layer using the back of a spoon.

  • STEP 2

    Bake on the middle shelf of the oven for 20 mins. It will feel soft when baked but will firm up as it cools. Sprinkle over the remaining 1 tbsp of sugar, then leave to cool in the tin for 10 mins before carefully transferring to a wire rack to cool completely. Once cooled, cut into 16 squares.

Now try more baking recipes.

classic chocclate brownies


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