These treats combine the oh-so-delicious cookie dough with a dense and chocolatey brownie base. These are super sweet but also super tasty.
For the cookie dough.
150g caster sugar
150g soft brown sugar
1tsp vanilla extract
190g plain flour
200g dark chocolate chips
a little milk (if needed)
For the brownies.
75g caster sugar
50g soft brown sugar
40g golden syrup
150g dark chocolate
40g plain flour
Line an 8″ square tin and preheat the oven to 180 degres/160 fan/gas 5.
To start, make the brownies by gently melting together the butter, caster sugar, soft brown sugar and golden syrup in a saucepan until the mixture is smooth. Melt into this mixture the chocolate and then take off the heat. Stir in the eggs and then the flour.
Pour the mixture into the tin and bake for 15-20 minutes. When it is cooked, the cake should start to crack at the edges and the top should change from glossy to a matt finish. Leave the brownies to cool completely in the tin.
Once the brownies have cooled – beat together in a bowl the butter and sugars until well combined. Add in the vanilla and then mix in the flour (adding a tablespoon or two of milk if the mixture is too stiff). Stir in the chocolate chips.
Squash this mixture into the brownie tin and press down onto the brownie base. This then needs to be chilled for about 1 hour until it can be sliced up and scoffed.
A tip for when you slice, heat the knife in hot water and wipe the blade clean between each slice.
These are another of my childhood favourites… buttery biscuits filled with sweet buttercream and dipped in smooth, dark chocolate. Yum.
6oz caster sugar
12 oz plain flour
8oz icing sugar
4oz soft butter (spreadable butter works really well)
Line 2 baking trays and preheat the oven to 200 degrees/180 fan/gas 6.
Mix together the butter and sugar until the mixture turns pale and creamy (about 5 minutes with a spoon and about 2 minutes with an electric mixer). Add the eggs and mix in well. Stir in the flour. Place the mixture into a piping bag and pipe onto the tray – either in lines or in swirls.
Bake in the oven for 15 minutes (or until golden) and allow to cool completely.
To make the buttercream icing simply beat together the soft butter and icjng sugar. Taste and if not sweet enough, simply add some milk and then add some more icing sugar.
For the finished biscuit – take one line/swirl and spread a thick layer of buttercream over the bottom (the flat side of the biscuit) and press the base of another biscuit to it. Melt the dark chocolate and dip each end of the biscuit in the chocolate and leave to set on a wire rack.
Alternative – if you would like chocolate biscuits, substitute 2oz of flour for 2oz of cocoa powder.
This is one of my favourite recipes as it is both simple and quick but super delicious! My secret is simple – I just add lots and LOTS of chocolate chips! If you always sometimes have the need for chocolate cake, then this recipe is for you!
6oz caster sugar
6oz self raising flour
1/2tsp vanilla extract
200g chocolate chips
Preheat the oven to 200 degrees/180 fan/gas 6. Place paper muffin cases into a 12 hole muffin tray.
Mix together the butter and sugar until the mixture turns pale – this can be done with a wooden spoon but a mixer will make this quicker (and easier on your arms!). Beat in the eggs and vanilla really well (the mixture may look ‘curdled’ at this point but the flour will sort this out). Mix in the flour until combined (go easy with the mixing at this point) and then stir in the chocolate.
Spoon into the cupcake cases and bake for 15-20 minutes until brown on top and middle cakes in the tray are ‘springy’ to the touch. Check the muffins after 15 minutes and rotate the tray if necessary so they brown evenly.
These are great eaten warm but if you don’t manage to eat the whole tray warm from the oven (!) then 10 seconds in the microwave is enough to just melt the chocolate chips to make this delicious snack even better!
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