- Liv Glazebrook
1. Preheat oven to 150°C fan bake & line a sponge tin (approximately 20cm x 30cm).
2. In a medium sized saucepan, melt the butter and cocoa then mix in the brown sugar.
3. Beat in the eggs one at a time.
4. Sieve in the flour and add the Whittaker’s chocolate.
5. Pour batter into the tin, spread evenly and sprinkle with chopped cashews
6. Bake until the edges are firm and middle soft (approximately 25 minutes).
7. Once cool, cut into squares.