Milk Chocolate Buckle
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Easy
This milk chocolate buckle has become my go to dessert whenever I want something impressive without spending hours in the kitchen. The whole thing comes together in just fifty five minutes, and honestly, most of that is baking time. What I love most is how the rolled oats add wonderful texture and fiber to keep things a bit more wholesome than a typical cake. The chocolate melts into every bite, creating this dreamy crumb topping that makes people think you've fussed way more than you actually did. Trust me, this one is a keeper.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 ggranulated sugar
- 120 gunsalted butter(softened)
- 120 mlmilk
- 2 egglarge eggs
- 1 mLvanilla extract
- 300 gmilk chocolate
- 8 gbaking powder
- 2 gsalt
- 50 gbrown sugar
- 100 grolled oats
- 100 gcold unsalted butter
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease an 8x8 inch baking dish and line with parchment paper.
Tip: For easy removal.
- 2
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
Tip: Whisk until combined.
- 3
In a large bowl, whisk together the milk, eggs, and vanilla extract.
Tip: Whisk until combined.
- 4
Melt the milk chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Stir until smooth.
- 5
Add the melted chocolate to the wet ingredients and whisk until combined.
Tip: Pour into the prepared baking dish.
- 6
Top with the streusel topping.
Tip: Press gently into the batter.
- 7
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Tip: Let cool in the pan for 5 minutes.
- 8
Transfer to a wire rack to cool completely.
Tip: Cut into squares and serve.
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