Recipes ~ National chocolate week: Cookies, brownies & blondies

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’?

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

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.

Dark chocolate caramel 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.


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 for National chocolate week, I’ve used samples sent from Callebaut chocolate, no payment has been received to promote their products.

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