Biscoff Topped Chocolate Brownies

 

If you haven’t heard of Biscoff before, it is a caramelised biscuit spread from the brand Lotus. Sometimes it is described as ‘Speculoos’ which comes from the Dutch biscuits that the spread originates from. It is also known as Cookie Butter and a few other brands make it too, but the Lotus version pictured below is the only one available in the UK at the moment. You can get it at most supermarkets in both crunchy and smooth, and it can be found on the same aisle as the jam and Nutella.

I decided to hunt out this stuff and find out what all the hype was about. Straight from the jar I thought it was nice, but I wasn’t about to go crazy and devour the whole thing. I haven’t made brownies for a while and I love topping them with things so I thought Biscoff Topped Chocolate Brownies would be a nice simple recipe to try it out with. Here’s what I did…

I started by melting 225g butter on a low heat. After transferring the melted butter to a mixing bowl, I added 400g caster sugar and mixed until fully combined.

I beat in 3 eggs, one at time and mixing in between, and 2 tsp vanilla extract.

 

I made a last minute to decision to throw in a bag of chocolate chips and did so along with 85g cocoa powder, 1/2 tsp baking powder and a pinch of salt.

Finally I folded in 125g plain flour and poured the mixture into a lined square baking tin.

I baked on 180C/350F/Gas Mark 4 for 30 minutes. I left them to cool in the tin on a cooling rack.

Making the Biscoff topping involved a bit of guesswork. There are several different ways you can do it. Some people use milk, and some use double cream. I decided to use cream cheese, or rather the contents of my fridge decided for me! I mixed 100g Biscoff, 30g butter and 5 tsp cream cheese. Also at the end I added another 1 tsp each of butter and Biscoff. I think milk or cream would create a smoother glossier finish.

I spread the mixture over the brownies and cut them up to serve. The brownies were super squidgy and moist – I recommend this recipe even if you don’t top it with Biscoff! I really liked the mixture of the caramelised biscuit flavour with the gooey chocolate. It definitely enhances the brownies and isn’t overpowering. I devoured a piece in a very short time! Have you tried Biscoff yet? What do you think?

 

Chocolate Yule Log

Chocolate Yule Log

I’m not a huge fan of Christmas cake so my absolute favourite dessert to have at Christmas time is a Chocolate Yule Log! It’s a light chocoate sponge filled with whipped cream and coated in a rich chocolate ganache – what’s not to like! This recipe is based on a Mary Berry one, with a few of my own touches. I’ve made it so many times over the years I’ve lost count… It always disappears fast whenever I serve it! And I’m always hoping there’s enough left so I can go back for another slice!

Jump straight to the recipe!

To start I make the ganache topping because it has to cool down and set in the fridge for a few hours. I heated the double cream and butter on a low heat, then I mixed in dark chocolate until it was smooth and glossy. Then I popped it in the fridge for a few hours.

For the sponge I used my food mixer to whisk up eggs with caster sugar until frothy and at the ‘ribbon stage’. Then sifted in self-raising flour and cocoa powder and folded it into the egg mixture gently so as not to lose the frothiness.

I poured the mixture it into a lined baking tray with a lip and baked for 10 minutes.

 

Whilst it was baking I prepared a sheet of baking paper dusted generously with icing sugar, when it was done I tipped the sponge out onto it straight away. Then I peeled off the baking paper it was baked in and rolled the sponge up as tight as I could, taking the fresh baking paper with it. I left it to cool fully still wrapped in the paper.

Once the sponge was cold, I whipped up some double cream with icing sugar and vanilla for the filling. I unrolled the sponge and spread out the cream onto it using a palette knife. Then I rolled it back up again.

I cut the roll diagonally at one end and positioned on a serving board to look like a branch.

The ganache was nice and thick by now. I piped it onto the sponge and used a fork to create texture.

Christmas Yule Log

I made a holly sprig with fondant and dusted the Chocolate Yule Log with icing sugar.

Christmas Yule Log

If like me you stand in the camp of not liking Christmas pudding or cake, the Christmas Yule Log is a great alternative dessert idea for Christmas Day!

Christmas Yule Log

I usually make about three of these every year to take to all my Christmas events and meals. To make it a bit easier, you don’t have to cut the roll, you can just leave it straight too.


Chocolate Yule Log

Ingredients

For the ganache

  • 300 g Dark chocolate
  • 300 ml Double cream
  • 30 g Butter

For the sponge

  • 4 Eggs large
  • 100 g Caster sugar
  • 65 g Self raising flour
  • 40 g Cocoa powder

For the filling

  • 175 ml Double cream
  • 1 tbsp Icing sugar
  • 1 tsp Vanilla extract

For decoration

  • Icing sugar
  • Green fondant optional
  • Red fondant optional

Instructions

  1. Pre-heat your oven to 160C Fan/180C/400F/Gas Mark 6, line a large swiss roll tin or a baking tray with a lip, with baking paper

  2. Make the ganache first as it needs time to cool. Heat the double cream and butter in a pan on a low heat, you want to to be warm but not so hot you couldn't hold your finger in it

  3. Take it off the heat and add the dark chocolate broken into pieces. Leave for a few minutes, then stir and the chocolate should have melted. Put in the fridge to set for 3 - 4 hours

  4. For the sponge, whisk the eggs and sugar together with an electric whisk or in a food mixer for 8 minutes until it reaches 'ribbon stage' - this is when you can drizzle the mixer in a figure 8 and it doesn't sink back immediately

  5. Gently fold in the flour and cocoa powder, trying not to lose the volume

  6. Pour into the tin, and tip the tin to spread the mixture around. Bake for 10 minutes

  7. Remove from the oven and tip onto a clean sheet of baking paper that has been dusted with icing sugar

  8. Remove the baking paper the sponge was baked with, then roll up the sponge, taking the clean baking paper with it, then leave to cool completely

  9. Whip up the double cream, icing sugar and vanilla for the filling

  10. Gently unroll the sponge and spread the cream all over it

  11. Re-roll the sponge, diagonally slice about a third of the sponge off and position it along the side of the larger piece of sponge to look like a tree branch

  12. Remove the ganache from the fridge, it should be very thick by now. If it's too stif, microwave it for 30 seconds and stir well to loosen it up again. Pipe or spread the ganache all over the sponge. If piping, use a star nozzle to create texture. If spreading, use a fork to create texture

  13. Dust with icing sugar and add a decorative holly leaf made from fondant in the centre if you like

  14. Serve immediately, store any leftovers in the fridge for up to 2 days

Recipe slightly adapted from Mary Berry.

You can find more of my Christmas recipes by clicking here!

Chocolate Yule Log

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Spiced Banana, Choc Chip & Bourbon Loaf

Spiced Banana, Choc Chip & Bourbon Loaf

I started the evening I made this with the plan to make a loaf version of the Pumpkin & Chocolate Brownies I made in October. However, I forgot to get any cream cheese, which was one of the main ingredients. Luckily, my housemate had left some bananas on the side, with a note saying they were unwanted. So I jazzed them up with some extra flavours and this Spiced Banana, Choc Chip & Bourbon Loaf was born!

Jump straight to the recipe!

Into a large bowl I stirred together plain flour, bicarbonate of soda, cinnamon, salt and ground ginger.

In another bowl I mashed up the bananas with a fork. It’s best if the bananas are starting to brown, don’t use the just ripe ones as they will be too firm.

In a third bowl I creamed caster sugar with butter until fluffy.

I added the mashed up bananas to the sugar and butter mixture along with egg, milk, and vanilla extract and mixed well.

 

The flour mixture then went into the banana mixture, along with chocolate chips and bourbon (you can also use brandy).

I poured the mixture into a 1lb loaf tin.

I baked it for 45 minutes – I covered it with foil for the last 10 minutes so it didn’t burn on top.

The Spiced Banana, Choc Chip & Bourbon Loaf is so moist and delicious, the mixture of banana, spices and chocolate flavours are divine! I think it would also make good mini loaves.

Spiced Banana, Choc Chip & Bourbon Loaf

Ingredients

  • 145 g Plain flour
  • 1/2 tsp Bicarbonate of soda
  • 1 tsp Cinnamon
  • 1/2 tsp Ground ginger
  • 1/4 tsp Salt
  • 2 Bananas mashed
  • 110 g Caster sugar
  • 55 g Butter
  • 1 Egg
  • 50 ml Milk
  • 1/2 tsp Vanilla extract
  • 50 g Chocolate chips
  • 2 tbsp Bourbon or brandy

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas 4, and grease and line a 2lb loaf tin

  2. Into a large bowl sift the plain flour, bicarbonate of soda, salt, cinnamon and ground ginger, and stir it all together

  3. In another bowl cream the caster sugar with the butter

  4. Add the bananas to the caster sugar and butter mixture, then add the egg, milk, and vanilla extract, and mix well

  5. Add the flour mixture to the banana mixture and whisk in, then add the chocolate chips and bourbon, and mix in

  6. Pour into the loaf tin and bake for 45 minutes - cover with foil for the last 10 minutes if it is getting too dark on top

You can find more of my Cake recipes by clicking here!

Flapjacks with chocolate & sultanas

Flapjacks with chocolate & sultanas

The first time I made flapjacks (in 2012) I posted them to my boyfriend and my brother as surprise care package. My boyfriend described them as ‘immense’ at the time and having made these again recently I really agree! This flapjack recipe is so easy to follow and you’ll end up with buttery oaty flapjacks with a sweet drizzle of chocolate on top. Delicious! They also keep for a week in an air tight container so are perfect for sending to friends and family, enjoying on picnics and road trips, and taking to work or school as a snack.

Jump straight to the recipe!

First I melted the butter, golden syrup and light brown sugar on a low heat until the sugar had dissolved and everything was melted.

I poured the porridge oats, linseeds and sultanas in a bowl and mixed them together.

In went the melted butter and sugar, and I stirred it until the oats were all coated with the mixture.

I put the mixture into a greased and lined traybake tin and pressed it down with a silicone spatula to smooth out the top and create an even finish.

It baked on 170C/150C Fan/300F/Gas Mark 2 for 35 minutes until it was golden all over. I left it to cool completely.

I used a sharp knife to cut it into squares, then drizzled the melted milk chocolate all over.

The flapjacks were so yummy and buttery, and very moreish! My boyfriend was happy to see these come out of the kitchen again!

Flapjacks with Chocolate & Sultanas

Servings 12

Ingredients

  • 225 g Butter
  • 75 g Golden syrup
  • 200 g Light brown sugar
  • 400 g Porridge oats
  • 2 tbsp Golden linseeds (also known as flaxseed)
  • 75 g Sultanas
  • 50 g Milk chocolate

Instructions

  1. Pre-heat your oven to 170C/150C Fan/300F/Gas Mark 2 and line a 12" x 9" traybake tin with baking paper

  2. Put the butter, golden syrup and light brown sugar into a medium saucepan on a low heat until the sugar has dissolved and everything is melted. Stir it all together

  3. In a bowl measure out the porridge oats, linseed and sultanas, and mix them together

  4. Add the butter and sugar mixture to the bowl of oats and stir it in until all of the oats are fully coated

  5. Pour the mixture into the lined tray bake tin and use the back of a spoon or a silicone spatula to smooth it out and make it all an even layer

  6. Bake for 30-35 minutes until they are golden brown all over, then leave to cool in the tin

  7. Use a sharp knife to slice the flapjacks into squares, (or triangles, or rectangles, whichever shape you prefer!)

  8. Put the mix chocolate in a microwave safe bowl. Microwave for 30 seconds, stir, then microwave in 10 second blasts, stirring between each one, until fully melted

  9. Put the chocolate into a small piping bag and snip the end off and drizzle it over each flapjacks. Or drizzle it over with a spoon.

  10. Store in an airtight container in a cool place and eat leftovers within 1 week

You can find more of my Traybake recipes by clicking here!

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Pumpkin Cupcakes

Pumpkin Cupcakes

One of my favourite parts of both Halloween and the Autumn period in general is the proliferance of pumpkin in all kinds of food and drink. My favourite is definitely Pumpkin Pie but these Pumpkin Cupcakes come a close second. However, I’ve never met a pumpkin baked good I didn’t like! These Pumpkin Cupcakes are so easy to make with tinned pumpkin puree, but you can use raw grated pumpkin if you can’t find the canned kind. It is so much easier to find nowadays, I get it in Tesco in the American food section or from Amazon (see link before the recipe). They’re topped with a divine cinnamon infused buttercream too!

Jump straight to the recipe!

I started by whisking together the light brown sugar, eggs and vegetable oil.

Then I whisked in the pumpkin puree.

In another bowl I stirred together the self raising flour, baking powder, salt and all of the spices.

I added the flour mixture to the pumpkin mixture and whisked them together.

Next I divided the mixture between the cupcake cases.

They baked for 25 minutes until they were golden.

Whilst the cupcakes were cooling I made the buttercream by mixing the butter, icing sugar, vanilla extract and cinnamon together. I piped it onto the cupcakes using a Wilton 2D nozzle.

The Pumpkin Cupcakes were gorgeously moist and packed with Autumn flavour! The cinnamon buttercream was the perfect partner, but if you fancy using cream cheese frosting instead check out my Red Velvet Cupcakes for a recipe!

Pumpkin Cupcakes

Servings 12

Ingredients

For the sponge

  • 175 g Light brown sugar
  • 100 ml Vegetable oil
  • 2 Eggs large
  • 200 g Pumpkin puree I used Libbys
  • 200 g Self raising flour
  • 1/2 tsp Baking powder
  • A pinch of salt
  • 1 tsp Cinnamon
  • 1/2 tsp Mixed spice
  • 1/4 tsp Ground ginger
  • 1/4 tsp Nutmeg

For the buttercream

  • 200 g Butter or baking spread
  • 400 g Icing sugar
  • 1 tsp Vanilla extract
  • 1 tsp Cinnamon

To decorate

  • Sprinkles optional

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and line a cupcake tin with 12 paper cases

  2. In a large bowl whisk together the light brown sugar, eggs and vegetable oil

  3. Add the pumpkin puree and whisk in

  4. In another bowl stir together the self raising flour, baking powder, salt and all of the spices - cinnamon, ginger, nutmeg and mixed spice

  5. Add the flour mixture to the pumpkin mixture and whisk them together

  6. Divide the mixture between the cupcakes cases, and bake them for 20-25 minutes until then are golden brown. Put them on a rack to cool completely

  7. To make the buttercream, mix together the butter, cinnamon and icing sugar with a spoon or electric hand whisk, when it starts to come together, add the vanilla and mix until smooth

  8. Pipe the buttercream onto each cupcake using a piping bag fitted with a Wilton 2D. Or spread on with a spoon

  9. Add sprinkles if desired, then serve! Leftovers will keep in an airtight container in a cool place for 3 days

Recipe Notes

If you can't get hold of pumpkin puree you could also use grated raw pumpkin, or butternut squash would work too. You can also roast or steam the pumpkin, then puree it and let it cool completely before adding to the mix.

Mixed spice is a British spice blend containing Cinnamon, Coriander Seed, Nutmeg, Clove, Pimento, Ginger. If you can't get hold of it, use a Pumpkin Spice mix instead

You can find more of my Cupcake recipes by clicking here!

Pumpkin Cupcakes

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Pumpkin Cheesecake Chocolate Brownies

Pumpkin Cheesecake Chocolate Brownies

I absolutely love baking with pumpkin, and you may never have thought of mixing it with chocolate, but trust me it tastes so good! These Pumpkin Cheesecake Chocolate Brownies are the ultimate gooey chocolate treat, and swirled through them is creamy spiced cheesecake. This recipe has taken a couple of tries to get right, but I’ve definitely perfected it. The Pumpkin Cheesecake Chocolate Brownies just melt in your mouth, and the cheesecake swirl is full of Autumn flavours like cinnamon and ginger. Make sure you use pumpkin puree, and not pumpkin pie filling (which is already pre-spiced and sweetened). You can easily find it in the USA, and in the UK you’ll find it in the American section of the supermarket.

Jump straight to the recipe!

To make the cheesecake batter I whisked together the cream cheese, caster sugar, egg, pumpkin puree, cinnamon, ginger, cloves and nutmeg until smooth with no lumps. Then I set it aside to make the brownie batter.

In a pan I melted together the dark chocolate and butter, then took it off the heat.

In a bowl I whisked together the eggs and light brown sugar.

I poured in the melted chocolate, whisking as I poured.

I added the plain flour, baking powder and vanilla extract, and whisked everything together.

Then I poured about two thirds of the brownie batter into a lined traybake tine, I added the cheesecake in blobs on top, then added the rest of the brownie batter in blobs on top.

Using a knife I swirled together the mixture to create a marbled effect.

I baked it on 160C Fan/180C/325F/Gas Mark 3 for 35 minutes.

Pumpkin Cheesecake Chocolate Brownies

I love how golden and autumnal the colour of the Pumpkin Cheesecake Chocolate Brownies is! These brownies are deliciously moist and the pumpkin spice flavour really comes out in the cheesecake layer. I never thought of mixing pumpkin with chocolate but it works so well. I gifted some of these Pumpkin Cheesecake Chocolate Brownies to friends and took the rest into work for my lucky colleagues and they disappeared fast! They are amazing warmed up in the microwave and served with ice cream – heavenly!

 

Pumpkin Cheesecake Chocolate Brownies

Servings 16

Ingredients

For the pumpkin cheesecake

  • 250 g Full fat cream cheese
  • 85 g Caster sugar
  • 150 g Pumpkin puree
  • 1 Egg large
  • 1/2 + 1/4 tsp Ground cinnamon
  • 1/2 + 1/4 tsp Nutmeg
  • 1/4 tsp Ground ginger
  • 1/4 tsp Ground cloves

For the brownies

  • 350 g Dark chocolate
  • 250 g Butter
  • 250 g Light brown sugar
  • 3 Eggs large
  • 1 tsp Vanilla extract
  • 130 g Plain flour
  • 1 tsp Baking powder
  • 1/2 tsp Salt

Instructions

  1. Pre-heat your oven to 160C Fan/180C/325F/Gas Mark 4, grease and line a traybake tin

  2. To make the cheesecake batter whisk together the cream cheese, caster sugar, egg, pumpkin puree, cinnamon, ginger, cloves and nutmeg until smooth with no lumps. Then set it aside

  3. To make the brownie batter, in a pan on a low heat melt together the dark chocolate and butter, then take it off the heat

  4. In a bowl whisk together the eggs and light brown sugar

  5. Pour the melted chocolate into the egg mixture, whisking as you pour

  6. Add the plain flour, baking powder and vanilla extract, and whisk everything together

  7. Pour about two thirds of the brownie batter into a lined traybake tine, add the cheesecake in blobs on top, then add the rest of the brownie batter in blobs on top on that

  8. Using a knife swirl together the mixture to create a marbled effect

  9. Bake it on 160C Fan/180C/325F/Gas Mark 3 for 35 minutes

  10. Leave to cool, then slice into squares and serve

You can find more of my Brownie recipes by clicking here!

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Chocolate Mint Cake

Chocolate Mint Cake

Chocolate and mint has got to be one of the most classic dessert combinations out there. The freshness of the mint cuts through the sweetness of chocolate perfectly. This Chocolate Mint Cake is for all the chocolate and mint fans out there – I know there are a lot of you! It’s a really special and impressive cake, so I think it would be great for a celebration or a birthday. It is also pretty easy to make and decorate too as it doesn’t involve any special techniques. The buttercream is the glue that sticks all the chocolate to the cake, and you don’t have to add the green ribbon but I think it does make the Chocolate Mint Cake look extra special and dressed for a party!

Jump straight to the recipe!

To make the chocolate sponge I creamed the butter and sugar together, then whisked in the eggs and milk, and then whisked in the cocoa powder, self rasing flour and baking powder.

 

I divided the mixture beteween two lined cake tins and baked them for 35 minutes, then left them to cool completely.

For the buttercream I mixed together icing sugar, butter, cocoa powder, milk and peppermint extract.

 

I placed the first sponge on my cake stand and piped some buttercream onto it, then I sandwiched it with the second sponge.
 
Then I smoothed more buttercream around the sides in a thin layer, and used it to stick the mint Matchmakers all around the cake. Then I added a green ribbon and tied it in a nice bow.

I spread more buttercream over the top of the cake in a generous layer, then placed the Aero Bubbles on top neatly – of course you can just chuck them on haphazardly if you’re not as much of a neat freak as me!

Chocolate Mint Cake

I love how special this Chocolate Mint Cake looks, and you don’t need any cake decorating skills or experience at all to make it look this good! Just a bit of patience as you stick all the chocolates down one by one, and it’s so worth it.

Chocolate Mint Cake

The Chocolate Mint Cake is so yummy, and the coolness of the mint makes it easy to eat a big slice as it cuts through the sweetness – this could be a good or bad thing!!

Chocolate Mint Cake

Servings 12

Ingredients

For the sponge

  • 350 g Butter or baking spread
  • 350 g Caster sugar
  • 6 Eggs large
  • 300 g Self raising flour
  • 50 g Cocoa powder
  • 1/2 tsp Baking powder
  • 1 tbsp Milk

For the buttercream

  • 350 g Butter or baking spread
  • 620 g Icing sugar
  • 80 g Cocoa powder
  • 2 tsp Peppermint extract
  • 2 tbsp Milk

For decoration

  • 3 packs Mint Matchmakers
  • 3 packs Aero Bubbles
  • Green ribbon

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 8" cake tins

  2. To make the chocolate sponge, mix the butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer

  3. Add the eggs and milk, and whisk until fully incorporated

  4. Add the self raising flour, cocoa powder and baking powder and whisk in until you can't see any flour anymore

  5. Divide the mixture between the two tins, use scales for accuracy

  6. Bake them for 35 minutes, check they are done by inserting a skewer or cocktail stick in the middle and if it comes out clean the cake is done, then remove from the tins and leave them to cool on a cooling rack

  7. For the buttercream mix together the icing sugar, butter, cocoa powder, milk and peppermint extract either by hand or with an electric whisk until smooth

  8. Placed the first sponge on your cake stand and pipe or spread some buttercream onto it, then sandwich it with the second sponge

  9. Smooth more buttercream around the sides in a thin layer, and use it to stick the mint Matchmakers all around the cake

  10. Tie the green ribbon around the cake in a nice bow

  11. Pipe or spread more buttercream over the top of the cake in a generous layer, then placed the Aero Bubbles on top neatly or in a big pile if you like!

You can find more of my Cake recipes by clicking here!

Chocolate Mint Cake

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Chocolate Fondants

Chocolate Fondants

Chocolate Fondants are notoriously tricky to get right, so I’ve tested this recipe several times to make sure it works and turns out delicious gooey in the middle chocolate delights! The first time I made Chocolate Fondants I was inspired by The Great British Bake Off, and I’ve been enjoying them for years ever since. They are the ultimate dinner party dessert, and they’re quick to bake and prepare. Once you’ve mastered Chocolate Fondants you’ll want to make them again and again!

Jump straight to the recipe!

Firstly I prepared my tins, these are called dariole moulds, but you can also use ramekins. I’ve found the best way to ensure the fondants come out easily is to grease the sides and place a circle of baking paper on the bottom. It takes a bit more time to prepare the tin, but trust me, it’s worth it.

To start I melted the chocolate and butter together in a glass bowl in the microwave.

In a mixing bowl I whisked the eggs and caster sugar together.

Then I combined the two, whisking as I poured the chocolate into the eggs to ensure the eggs didn’t start to cook.

I whisked in the flour, then divided the mixture between the tins.

 

I baked them for 13 minutes in my oven – which I have found to be the perfect amount of time.  They do sink a little in the middle within seconds of coming out of the oven so don’t let this worry you.

I ran a butter knife around the edges, then put a plate upside down on top of the mould, then flipped it the right way round and gently lifted off the mould. After removing the baking paper I always find the Chocolate Fondants don’t have a perfectly flat top, if you really don’t like this you can hide with a dusting of cocoa powder, a few raspberries or a scoop of ice cream.

Chocolate Fondants

My favourite way to serve Chocolate Fondants is with a good quality vanilla ice cream, I love how the cold ice cream pairs with the warm gooey middle!


Chocolate Fondants

Servings 4

Ingredients

  • 150 g Butter
  • 150 g Dark chocolate
  • 3 Eggs large
  • 75 g Caster sugar
  • 25 g Plain flour
  • Icing sugar or Cocoa powder for dusting
  • Ice cream for serving

Instructions

  1. Pre-heat your oven to 200C/180C Fan/400F/Gas Mark 6 and grease and line the bottom of four ramekins or dariole moulds

  2. Melt the butter and dark chocolate in a glass bowl above simmering water, then set aside. You can also melt it in the microwave, start with a 30 second blast, stir, then continue with 10 second blasts stirring in between each one

  3. Whisk the eggs and caster sugar together

  4. Pour the chocolate mixture into the egg mixture and whisk as you pour so the eggs don't cook

  5. Sieve the plain flour into the mixture and whisk in

  6. Divide the mixture between the ramekins/moulds, leave about 1/2cm room for them to rise and bake for 12-13 minutes. The baking time does depend on your oven, so if you're making these for a dinner party try and test them a few days before

  7. Let them cool for a couple of minutes, then use a butter knife to loosen around the edges, put a plate or bowl on top of the ramekin and flip the whole thing over and then remove the ramekin and peel the baking paper off the top

  8. Serve immediately with a dusting of icing sugar or cocoa powder, and some good quality vanilla ice cream

Recipe slightly adapted from Step By Step Baking.

You can find more of my Dessert recipes by clicking here!

Chocolate Fondants

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Double Chocolate Cookies

My recent foray in sharing my baking with the world has brought me lots of attention from my friends and family. I have always baked, for many years now, but with my blog more people are seeing my kitchen creations on a regular basis. Usually my housemates and work colleagues are my main baking beneficiaries, but now everyone wants a slice! So last week I asked my friend if he wanted to grab some dinner, and he said yes, and can I bake him some cookies? Seen as I am such a nice friend I said yes immediately. Any excuse to bake!

Jump straight to the recipe!

I’ve made these cookies so many times as this recipe is so easy and the cookies are SO tasty. First you melt dark chocolate in a glass bowl over a pan of shallow water.

In a bowl mix together light brown sugar and butter.

Add egg and vanilla extract and mix well.

Add self raising flour and cocoa powder to the mixture and fold in.

Then add the melted dark chocolate and mix well. This can be a bit tricky as the glass bowl is hot, so be careful, I dropped the entire bowl into the cookie mixture first time I made these, but it all turned out ok!

Finally add your chocolate chips. I used white chocolate chips. You can also add nuts, I didn’t use any this time as I knew my friend’s son might eat them, but last time I made these I added chopped almonds. You could also try macadamia nuts, or walnuts. Cover the bowl and chill the mixture for 30 minutes in the fridge.

Roll out into balls and flatten down with your hands. About 6 fit on a baking tray, lined with baking paper. The cookies will expand and grow as they bake, so leave space in between them. About an inch is enough. Bake for 12 minutes on 180C/350F/Gas 4. I find 12 minutes produces perfect cookies for me, it will depend on your oven, and how crisp or soft you like them, but I recommend this timing.

Leave them on the tray for a few minutes, then move to a cooling rack.

They are really good warm so dig in! The great thing about this recipe is it’s so flexible. You can use other kinds of chocolate in the dough, add your choice of nuts or even dried fruit. You could also try M&Ms or Smarties! Decide what you like and make it work for you!

I made these again a few days later for a family get together and my nana liked them so much she kept encouraging everyone to eat the Fudge and Raisin Oat Cookies I had also made so she could have more Double Choc ones for herself! My stepmum also asked for the recipe and subsequently passed it onto my stepsister who’s son loves the cookies. They are also one of my boyfriend’s favourite bakes of mine, and my colleagues love them too. These cookies have to be tried! And maybe if you are a friend of mine, ask nicely and I might make you some too 😉

Double Chocolate Cookies

Ingredients

  • 150 g Dark chocolate
  • 175 g Light brown sugar
  • 75 g Butter
  • 1 Egg large
  • 1 tsp Vanilla extract
  • 100 g Self raising flour
  • 25 g Cocoa powder
  • White chocolate chips

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas 4, and line a couple of baking tray with baking paper

  2. Melt the dark chocolate in a glass bowl over a pan of shallow water on a very low heat. Make sure the water does not touch the bowl. Or you can melt it in the microwave, start with a 30 second blast then continue with 10 second blasts, stirring in between, until it's fully melted

  3. In a mixing bowl cream together the light brown sugar and butter

  4. Add the egg and vanilla extract and mix well

  5. Add the self raising flour and cocoa powder to the mixture and mix in

  6. Then pour in the melted dark chocolate and mix well

  7. Add the chocolate chips. then cover the bowl and chill the mixture for 30 minutes in the fridge

  8. Scoop the mixture out with a spoon or your hands and roll each piece into a ball and flatten it down a little with your hands. Place onto baking trays lined with baking paper. Leave a couple of inches of space in between them as they will expand when baking

  9. Bake for 8-12 minutes. The timing will depend on your oven, so aim for 10 minutes, then adjust as needed. They will come out of the oven very soft and will seem unbaked, but then will harden up as they cool

  10. Leave them on the tray for at least 5 minutes to harden, then move to a cooling rack

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Raspberry & White Chocolate Blondies

Raspberry & White Chocolate Blondies

If you’ve not tried blondies before then this delicious and simple recipe is a great place to start. They are the sisters of brownies, and are made the same way but with white chocolate instead of milk or dark chocolate. The tangy fresh raspberries in this Raspberry & White Chocolate Blondies recipe are the perfect compliment to the sweet sponge and white chocolate chips scattered throughout this yummy traybake. It’s super easy to make and great for a lazy Sunday afternoon, it would also be fabulous for a bake sale or party!

Jump straight to the recipe!

I started by melting the butter and golden caster sugar together in a pan on a low heat.

Once the butter was melted, I took the pan off the heat and added the white chocolate. I left it for a couple of minutes, then stirred it in.

I added the eggs, whisking as I poured them in to make sure the mixture didn’t cook the eggs. Then I stirred in the vanilla. Then I added the plain flour and mixed well before pouring the mixture into the tin.

I placed the raspberries all over the batter and sprinkled on the white chocolate chips.

I baked it on 180C/160C Fan/350F/Gas Mark 4 for 40 minutes, it was risen all over and golden on top.

Raspberry & White Chocolate Blondies

Once the Raspberry & White Chocolate Blondies had cooled I melted some more white chocolate and drizzled it all over them, then I added some red sprinkles and some freeze dried raspberries.

Raspberry & White Chocolate Blondies

The Raspberry & White Chocolate Blondies were delicious and a big hit with my colleagues! The tangyness of the fresh raspberries along with the sweetness of the chocolate and the sponge was a tasty contrast. They were also so simple, quick and easy to make, so perfect for an easy weekend treat!


5 from 1 vote
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Raspberry & White Chocolate Blondies

Servings 12

Ingredients

For the blondies

  • 200 g Butter
  • 300 g Golden caster sugar
  • 100 g White chocolate Chopped up
  • 3 Eggs large
  • 1 tsp Vanilla extract
  • 200 g Plain flour
  • 225 g Fresh raspberries
  • 50 g White chocolate chips

For the decoration

  • 30 g White chocolate melted
  • Red sprinkles optional
  • Freeze dried raspberries optional

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4, and grease and line a 12" x 9" traybake tin

  2. Melt the butter with the golden caster sugar in a pan on a low heat

  3. Once the butter has melted, take the pan off the heat and add the white chocolate. Leave it for a couple of minutes to melt, then stir together. Leave the mixture to cool for 5 minutes

  4. Break the eggs into a bowl and add them to the mixture, keep whisking as you pour them in to make sure the mixture doesn't cook the eggs. Then stir in the vanilla extract

  5. Add the flour and whisk it in, then pour the batter into the lined traybake tin

  6. Place the raspberries all over and sprinkle on the white chocolate chips

  7. Bake for 30-35 minutes or until risen all over and golden on top

  8. Once fully cool, drizzle over the melted white chocolate and add the sprinkles and freeze dried raspberries if desired

  9. Chop into squares to serve, store leftovers in an airtight container in a cool place and eat within 3 days

Recipe inspired by BBC Good Food

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Raspberry & White Chocolate Blondies

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