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Choc Chip Slice

Thanks Wendy Mc Quie for introducing our family to this delicious treat. This slice keeps for up to 3 days in an airtight container – but it won’t last that long, believe me! Best warm straight out of the oven.

150g butter, cubed and at room temperature
½ cup caster sugar
½ cup firmly packed brown sugar
2 eggs, at room temperature
¾ cup plain flour
½ cup self-raising flour
250g dark/milk/white chocolate chips

Preheat oven to 180˚C/160˚C fan-forced. Line a slab pan with non-stick baking paper, ensuring there is a little overhang over both sides.
Cream the butter and sugars until pale and creamy.
Add the eggs and beat until combined. 
Sift the flours into butter mixture, add choc chips and stir until well combined.
Spoon the mixture into the lined pan and use the back of a spoon to spread evenly. Bake for 25- 30 minutes or until firm to touch. Remove from oven and set aside to cool in the pan. 
Cut into squares.

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