Makes 25 - 30 pieces
250g dark chocolate melts or chips
2 cups CSR Caster Sugar
1 teaspoon vanilla essence
3/4 cup plain flour
1/4 cup self raising flour
1/2 cup cocoa
extra 125g dark chocolate melts chopped or chocolate chips
CSR Pure Icing Sugar to decorate
Preheat the oven to 160°C. Paper line a 20 x 30cm sponge roll tin. Melt the first measure of chocolate. Beat the CSR Caster Sugar, eggs and vanila in a food processor or with a hand-held mixer.
Add the melted chocolate, flours and cocoa. Stir in the extra chopped chocolate. Pour intot he prepared tin and back for 50 minutes until firm. Cool in the tin and cut into small bars or chunks. Store in an airtight container. Dust with CSR Pure Icing Sugar and serve.
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