Bake these chocolate chip squares for the family. Easy to make, this traybake is ideal for cooking (and eating!) with kids

• Preparation and cooking time
  • Prep:20 mins
  • Cook:30 mins
  • plus cooling
• Easy
• Cuts into 32 small pieces

• Vegetarian

Ingredients

• 190ml rapeseed oil, plus extra for the tin
• 250g plain flour
• 80g cocoa powder
• 3 tsp baking powder
• 300g light brown soft sugar
• 350ml whole milk
• 2 tsp vanilla extract
• 2 large eggs
• 100g white chocolate chips

For the icing

• 150g butter, cubed
• 200g icing sugar, sieved
• 4 tsp cocoa powder
• 2 tbsp milk

Method

• STEP 1

  Heat the oven to 180C/160C fan/gas 4. Oil the base and sides of a 33 x 23cm roasting tin that’s at least 2.5cm deep. Line with baking parchment. Combine the flour, cocoa powder, baking powder, sugar and a good pinch of salt in a large bowl. Break up any sugar lumps with a whisk.

• STEP 2

  Whisk the oil together with the milk, vanilla and eggs in a jug, and pour into the dry ingredients, then stir in the chocolate chips. Stir well using a spatula until there are no pockets of flour. Pour the mix into the prepared tin and bake for 25-30 mins until a skewer inserted into the centre comes out clean. If any wet mix clings to the skewer, return to the oven for 5 mins, then check again. Leave to cool in the tin for at least 20 mins.

• STEP 3

  Meanwhile, make the icing. Melt the butter, then remove from the heat and stir in the icing sugar, cocoa powder and milk. The icing will be very runny, but will thicken a little as it cools. (If the icing has thickened too much before the cake has cooled, reheat it slightly to make it easier to pour.)

• STEP 4

  Pour the chocolate icing over the cake and leave until it has set before slicing into squares.