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These Mini Chocolate Chip Cake Bars are cute, light, fluffy and so easy to make. They are super nostalgic to me: I would often be given a small chocolate chip cake bar in my lunchbox, and these are a perfect replica of those! These are based off my classic muffin recipe, meaning they are made in one bowl with just a wooden spoon!
These are a really fun bake to get the family involved in due to the ease of it all. These mini cakes are super cute and make for great snacks! Also, they are delicious and fluffy, full of melted chocolate chips, when eaten warm! This is a rare occasion that I genuinely suggest chocolate chips in place of chopped chocolate – so if you are wondering what to do with chocolate chips, these cake bars are the answer!
There are quite a few liquids that get added to the batter to maintain a good moisture content. By using all of these, and by stirring as little as possible, the outcome stays fluffy! If you’ve ever wondered why your muffins are dense, it is likely you are over-mixing and not using enough liquid (melted butter is the most important one).
This doesn’t require much in terms of equipment, ingredients or skill, so is great to get the whole family involved in. A mini loaf tin can be bought online/in most major supermarkets. This is also one of those cakes that is so appreciated if you’re turning up somewhere, or just to take to work! I think there’s something nice about having a cake recipe to hand that you can pull together in no time.
Tips for the best Mini Chocolate Chip Cake Bars
- Butter: Use unsalted melted butter, but let it cool a little before using so that it doesn’t cook the egg.
- Mixing: Because this recipe is based off a muffin recipe, we want to mix as little as possible. That means just using a wooden spoon and one big bowl and mixing until only just combined. This results in light and fluffy cakes!
- Storing: These will keep for about 3 days in an airtight container. They are a great option for a grab-and-go snack, lunchboxes or just grazing on for that mid-afternoon sugar hit.
- Tin: I cut up baking paper and line the tin so that I can pull the loaves out using the ‘tabs’.
- Chocolate Chips: This is one of the few times I’ll push you to use chocolate chips as opposed to chopped chocolate bars. They definitely add something extra cute!
For these Mini Chocolate Chip Cake Bars, I use a simple mini loaf tin. I also recommend a good stand mixer or high speed mixer (like this one). For another mini loaf tin recipe, try these Lemon Drizzle Loaves. For videos, check my Instagram.
Mini Chocolate Chip Cake Bars
Ingredients
- 170 g Plain Flour
- 115 g Granulated Sugar
- 1 tsp Baking Powder
- 80 ml Milk
- 35 ml Vegetable Oil
- 50 g Unsalted Butter Melted
- 1 Medium Free Range Egg
- 150 g Milk Chocolate Chips
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6. Line an 8 hole mini loaf tin.
- In a large bowl, combine the flour, baking powder and sugar.
- Make a well, and pour in the milk, egg, oil and butter (make sure it has cooled a little first). Add the chocolate chips and stir gently with a wooden spoon until just combined.
- Scoop the batter into the lined tin. Bake 15-20 minutes, until golden and a skewer inserted comes out clean. Let cool on a wire rack before eating!
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