( MAKES 36 )
Photo by Annabel Langbein Media
I add some more sugar and white chocolate to the base Miracle Cake mixture for a fudgy brownie-style texture, along with some macadamias for a nice crunch.
- Preheat oven to 160C fanbake.
- Lightly grease a shallow 30cm x 24cm slice tin or oven tray and line with baking paper. Mix sugar, chocolate chips and nuts into uncooked cake batter to evenly combine. Spoon into prepared tin and smooth the top.
- Bake until set and lightly golden (40-45 minutes).
- Allow to cool fully in the tin before slicing into squares or bars. Store in a sealed container in a cool place for up to a week. They are also nice chilled.
More desserts made from Annabel's Miracle cake batter
These are just three of the clever Springboard Recipes in Annabel's new book Essential Annabel Langbein (Annabel Langbein Media, $65), a beautiful compendium of more than 650 of her best-ever savoury recipes and cooking tips. Find out more at annabel-langbein.com or follow Annabel on Facebook or Instagram.