Chocolate Chip Cake Bars

This is a lovely, light cake topped with a soft chocolate glaze which keeps for a good few days wrapped in greaseproof paper in a tin...if it lasts that long!
I like to cut it into bars and get 16 out of this recipe but you can cut bigger squares if you prefer.

                           

Makes 16 Bars

Ingredients

150g Soft Butter (spreadable is fine)

75g Light Brown Sugar

75g Caster Sugar

2 tablespoons Sour Cream

1 teaspoon Vanilla Extract

2 Large Eggs

150g Plain Flour

2 teaspoons Baking Powder

100g Plain or Milk Chocolate Chips (or chopped chocolate)

For the Glaze

50g Milk Chocolate

50ml Sour Cream

• Preheat the oven to 175C (fan) and fully line a shallow tin (mine is a brownie tin, 34x20cm) with greaseproof/baking paper.
• In a mixing bowl, whisk the butter and the sugars together until fluffy and paler in colour.  Then add the eggs, the vanilla extract and the sour cream and whisk until combined.  Weigh the flour then before adding it to the mixing bowl toss in the chocolate chips and coat them in the flour.
• Fold the flour, chocolate chips and the baking powder into the butter and sugar mixture until fully combined then spoon into the lined tin.  Spread it out evenly into the tin then bake in the preheated oven for 18-20 minutes until slightly golden brown and bouncy to the touch.
• Leave in the tin for 10-15 minutes to cool then transfer to a board.  
• To make the glaze, melt the milk chocolate and the sour cream together in a bowl over hot water or in short bursts in the microwave.  Stir until smooth then pour it over the still warm cake and spread out.  Leave to go completely cold before cutting into bars or squares.