• 230g unsalted butter
  • 240g dark muscovado sugar
  • 100g light muscovado sugar
  • Pinch of salt
  • 1 tsp vanilla extract
  • 2 large eggs lightly beaten
  • 280g plain flour
  • 1/2 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 240g white chocolate


  1. Preheat oven to 180c, lightly butter a 23cm square tin and line with grease proof paper.
  2. Melt the butter and whisk in the sugars and salt until well combined. The mixture will lighten slightly and thicken – whisk for about 2 – 3 minutes. Add vanilla extract and whisk again – maybe 30 seconds to a minute. Remove from the heat and allow to cool slightly.
  3. Add the eggs to the butter mixture and combine well, I whisk for about a minute or 2.
  4. Sift the flour, bicarbonate, baking powder into a large bowl, then whisk in the egg and butter mixture a little at a time to avoid lumps.
  5. Leave to cool slightly then fold in chocolate chunks. Folding in too soon will melt the chocolate
  6. Spoon into cake tin and spread evenly.
  7. Bake for 35-40-45 minutes (depending on an act of god – so varies my oven – though they’ve never been done by 35 minutes) until outer edges are firm and middle is still a little soft
  8. Leave to cool for 30 minutes then cut into squares before serving.

Recipe from the book Gordon Ramsey’s Ultimate Cookery Course.


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