Ingredients
For enough to last less greedy families than mine you’ll need:
- 12oz/300g Margarine
- 120z/300g Sugar
- 2oz/50g Cocoa
- 16oz/400g Plain flour
- 1/2 tsp Vanilla Extract
Method
All you need do is to melt the margarine and add the vanilla extract to it. Sieve all the other ingredients into a bowl and mix them up. Mix the melted margarine into this.
When you do this you’ll be convinced that it’ll never mix and there’s far too much flour and cocoa and that I’m a fool. Just keep on going and soon it’ll look like the above.
Put this into a tin, brush the top with water and then sprinkle with sugar – this gives it a nice crust on top. Bake at about 150C for 15-20 minutes or until firm when pressed.
You can put this into one large baking tin, or two smaller ones if you want to make it nice and thin. If you prefer it thicker then just use one smaller tin but increase the cooking time by 1o minutes or so.
You know, I’ve never heard of chocolate concrete but I absolutely love the name! Isn’t it funny how our Granny’s recipes all stated margarine, since that’s what they were used to; but if you change it to butter it just doesn’t taste the same in bringing back the memories! Cheers to chocolate concrete!
I’ve just made it OMG it’s so lovely took me back to the 1980s at school xx
That’s wonderful to hear Emma!
So that’s what you meant when you mentioned you had chocolate concrete in the oven.. gotta try that! Bye the way love the idea of that small saucepan, what a great idea, must find me one of those.
I have never heard of chocolate concrete! This does look fantastic though, I appreciate a solid chocolate flavour.
I have never heard of this either, but it sounds delicious! Will have to give this a try, and soon. Thanks!
Love the name! I think the chocoholics in this house would enjoy this treat 🙂
Lol I have to say I have never heard of it either but I love it ! Sometimes the simplest thing really are the best
I’m sorry but the name of it almost turned me off but I knew I had to look since it was chocolate. How hard is it to cut if you make it thinner and more concrete like?
It’s lovely, honestly! It’s like a tasty chocolate cake-biscuit. It’s great :-). We used to have it in school with cold pink custard, saying it now sounds a bit gross but it was THE best day if you got that pudding ?.
We never had it with pink custard when I was at school, it was always served on its own. I wonder what flavour pink custard was meant to be?!
Pink custard was strawberry or raspberry, cheats way of making it is blancmange made a little thinner, or white sauce with strawberry or raspberry flavour and a touch of colour.
I’d not heard of it either but the name intrigued me – seems like a fast, easy chocolate fix to me! 😀
Lllarrrrrr!! This sounds amazing, and really easy to do! I love Granny recipes, they’re always perfected through years in the making!
WOW!! How lucky to have Granny’s recipe? The sad thing is I don’t mine would even make it out of the pan…would eat the whole darn thing up fast.
This is so neat and different! Easy too! I am going to have to try this.
I made this last night for my boyfriend to take to work. but he’s forgotten it so I’m stuck with it – dangerous, especially as I had to use a mix of butter and marg!
I really have to give this a try. It sounds interesting and perfect for a busy day. I hope you have a great day. Blessings…Mary
We called it chocolate crunch at school and we loved it! Once it’s in the tin, mark the pieces out with a sharp knife, then when it’s done, it will break easily along the lines you make 🙂
We use to have this at school for pudding. It was called “Chocolate Crunch” in my day & we use to have it with green peppermint custard, gosh that brings back lovely memories, I will definitely give this a try!
I love the sound of the green mint custard Karen! I hope you enjoy making it again!
I have been searching for a chocolate concrete recipe for years, ones over tried are just not the same as when I had it at school. That was my favourite! I shall be trying your recipes next!
I hope you like it Billie! It can be a little soft after it’s first baked but hardens up well once it’s cool. Let me know how you get on!
This looks delicious! May I ask what size tin you use? E.g. would an 8 x 8 inch brownie tin be OK?
I have made it in a few different tins, and even ceramic dishes. What I have done is leave it to cook a little longer if it’s thicker than 1-2cm when the mix is flattened in the tin. The tin I use most for this though does happen to be 8×8 inches!