Cookie Dough Brownies.

These treats combine the oh-so-delicious cookie dough with a dense and chocolatey brownie base. These are super sweet but also super tasty. 

Cookie Dough Brownie by Heather Brown UK


For the cookie dough.

  • 180g butter
  • 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.

  • 50g butter
  • 75g caster sugar
  • 50g soft brown sugar
  • 40g golden syrup
  • 150g dark chocolate
  • 2 eggs
  • 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.

Makes 20 small pieces. 

Viennese Fingers.

These are another of my childhood favourites… buttery biscuits filled with sweet buttercream and dipped in smooth, dark chocolate. Yum. 

Viennese Fingers by Heather Brown


  • 6oz butter
  • 6oz caster sugar
  • 2 eggs
  • 12 oz plain flour
  • 8oz icing sugar
  • 4oz soft butter (spreadable butter works really well)
  • dark chocolate


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.

Makes about 20 biscuits. 

Coconut Lime Biscuits.

I have had to endure that horrible wait in between finally ordering something you have longed to own, and it actually arriving! (I know, I know #firstworldproblems). This recipe book is written by a Canadian baker and can be hard to order here in the UK (even Amazon keeps being out of stock!) – but I finally received it yesterday and it is worth waiting for!

Barely was it opened before I was reading (and salivating) at the recipes and here is one for you as a teaser. To buy your own copy of the recipe book , it is called Back to Baking: 200 Timeless Recipes to Bake, Share, and Enjoy by Anna Olson and retails for about £25.

Lime and Coconut biscuits by Heather Brown

Coconut Lime Biscuits. 

  • 250g desiccated coconut
  • 250g plain flour
  • 60g caster sugar
  • zest from 2 limes
  • pinch of salt
  • 125g butter
  • 1 egg white (to glaze – you can use melted butter here instead).


Grease and line a baking tray.

Mix together in a large bowl the flour, sugar, salt, zest and half of the coconut. Add in the butter and, using your hands, mix in the butter until the mixture comes together in a soft dough. Roll the dough into a long sausage shape (or 2 shorter lengths) and wrap in clingfilm and place in the fridge for 2 hours.

Preheat the over to 180 degrees/160 fan/gas 5.

Take out the wrapped dough, unwrap, brush the egg white over them and then roll them in the remaining coconut until completely covered. Slice the dough into rounds about 1cm thick and place on the tray, squashing them slightly (you can dip these in the coconut too if you have any left).

Bake in the oven for 10-12 minutes until they have hardened slightly and golden brown.

I have added some lime icing dribbled over the top. To make this, simply squeeze some juice from the limes you zested and add icing sugar until it makes a dribbly paste and cover the biscuits.

Makes about 20 biscuits.