For the second post this week it’s all about snacks, for with a sweet tooth: Cookies, brownies & blondies.
Possibly the ‘Ultimate chocolate brownie’ was first posted in November 2012, and the recipe hasn’t changed since.
The ‘Ultimate chocolate brownie’?
- 150g Plain flour
- 50g Cocoa powder
- 300g Eggs (Approx 6)
- 300g Caster sugar
- 150g Muscavado sugar
- 250g Dark chocolate (55% cocoa)
- 300g Butter, un-salted
- 1Tsp of Instant coffee
- A pinch of sea salt
Sieve the plain flour & cocoa powder together.
Melt the chocolate & butter together.
Whisk the eggs, coffee & both sugars together for 10mins on high speed until a thick sabayon starts to form.
On a low speed, gradually add the chocolate & butter mix to the eggs sugar mix.
Gently fold in the sieved flour / cocoa mix & salt.
When fully combined transfer to a greased baking paper lined (just the bottom) tin, needs to be 23cm x 33cm x 4cm.
Bake at 190°c for approx 27minutes, or until risen & firm in the middle. If you’re unsure, test with a cocktail stick (it should come out semi clean but not runny). I use this glass ovenware from IKEA (35cm x 25cm), which I find gives a great even bake.
For a cheaper version:
• Remove the cocoa powder & make the plain flour 200g
• Remove Muscavado sugar & make the caster sugar 450g
Serving suggestions: Vanilla ice cream; Hot chocolate sauce; Creme fraïche; Whipped cream or just on their own.
White & dark chocolate blondies
- 180g Caster sugar
- 150g Muscovado sugar
- 6 Eggs
- 250g Plain flour
- 325g Unsalted butter
- 300g White chocolate
- 200g Dark chocolate chips
Whisk the two sugars & the eggs together until pale.
Melt the butter & white chocolate together, being careful to not get too hot.
Whilst whisking the eggs/sugar, slowly add the butter/white chocolate, then fold in the plain flour, followed by the dark chocolate chips.
Bake at 180°c for approx 30minutes or until risen & firm to touch.
Caramel & dark chocolate cookies.
- 125g Caster sugar
- 40g Soft light brown sugar
- 150g Softened butter
- 1 Egg
- 240g Plain flour
- 80g Cocoa powder
- 5g Baking powder
- Pinch of sea salt
- 20 Rolos
Cream the sugars, butter & eggs together until pale.
Mix together the dry ingredients ( Flour, baking powder, salt & cocoa powder) & sift on the butter mixture.
Gently bring together to form a dough.
Divide into balls weighing 35g , this should be about 20.
Force a Rolo into the center of the dough ball & re-roll into a ball shape.
Chill for 1hour.
Bake in a pre-heated oven at 180°c for approx 10minutes or until firm to touch.
Decorate with white chocolate whilst cooling.
GET INVOLVED
National Chocolate week runs from October 13th to 19th
Big thanks to: Callebaut Chocolate (on Twitter here) via Jellybean Creative, also on Twitter.
The recipes & dishes used on ChefHermes.com for National chocolate week, I’ve used samples sent from Callebaut chocolate, no payment has been received to promote their products.