Chocolate Chip Cookies

Ingredients
350g/12oz unsifted flour
1 tsp bicarbonate of soda
1 tsp salt
225g/8oz butter
175g/6oz caster sugar
175g/6oz soft brown sugar
1 tsp vanilla extract
2 eggs
350g/12oz dark chocolate, crumbled
Preparation method
Preheat the oven to 190C/375F/Gas 5.
In a bowl, combine the flour, baking soda and salt.
In another bowl, combine the butter, sugar, brown sugar and vanilla
extract until creamy. Beat in the eggs. Gradually beat in the flour
mixture. Stir in the chocolate.
Split the pliable dough into two halves, rolling each out into sausage
shapes, approximately 5cm/2in in diameter. Wrap them in cling film
and transfer to the refrigerator until ready to use.
When you are ready to bake the cookies, simply cut the log into slices
2cm/in thick and lay on a baking tray, widely spaced apart. Bake for
9-11 minutes.
Serve.
Traditional Peanut Butter Truffl e Brownies
INGREDIENTS
Brownie Base
Filling
cup butter, softened
cup creamy peanut butter
2 cups powdered sugar
2 teaspoons milk
Topping
1 cup semisweet chocolate chips
cup butter
Steps

Heat oven to 350F. Grease bottom only of 13x9-inch pan with cooking
spray or shortening. (For easier cutting, line pan with foil, then grease
foil on bottom only of pan.) Make brownies as directed on box. Cool
completely.
In medium bowl, beat filling ingredients with electric mixer on medium
speed until smooth. Spread mixture evenly over brownie base.

In small microwavable bowl, microwave topping ingredients uncovered

on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread
over filling. Refrigerate about 30 minutes or until set. For brownies, cut
into 9 rows by 4 rows. Store covered in refrigerator.

Triple Chocolate Caramel Brownies Recipe

Ingredients:
3/4 cup of All Purpose Flour
cup of Cocoa Powder
cup of Unsalted Butter, at room temperature
1 cup of Granulated Sugar
3 Eggs tsp of Salt
2 tsp of Vanilla Extract
1 cup of Chopped Walnuts
1 cup of White Chocolate Chips
1 cup of Semisweet Chocolate Chips
2/3 cup of Caramel Sauce
tsp of Instant Espresso Powder
Process:
1) Preheat the oven to 350 degrees, grease a 8 inch square baking pan and
line it with parchment paper, set aside.
2) In a small bowl, combine the flour, cocoa, salt and instant espresso
powder, set aside.
3) In the bowl of an electric mixer cream together the butter and sugar, add
the eggs and vanilla and mix well.
4) Add in the dry ingredients and mix just enough to incorporate the dry
ingredients in well.
5) Reserve 1 cup of the batter and set aside. Spread the remaining batter
into the bottom of the prepared baking dish, sprinkle the walnuts and white
chocolate chips evenly over the batter, drizzle the caramel sauce on top of
that.
6) Add the semisweet chocolate chips to the remaining 1 cup of batter, then
spread this mixture all over the top of the caramel.
7) Bake the brownies for about 30 minutes. Let them cool completely then
serve!

Chocolate Brownies
Ingredients
225 g good-quality dark chocolate (broken into pieces)
225 g butter
300 g caster sugar
3 large eggs, beaten
1 tsp vanilla extract
75 g plain flour, sifted
1 tsp baking powder
equipment: 22 x 30cm (9 x 12in) baking tin
Method
Preheat the oven to 180C (350F/Gas 4).
Line the baking tin with non-stick parchment paper.
Place the chocolate and butter in a heatproof bowl and set over a
saucepan of barely simmering water, making sure the base of the bowl
does not touch the water.
Stir constantly until it is melted and smooth.
With an electric beater, whisk the sugar and eggs together for about 23 minutes until pale and light.
Slowly add the melted chocolate and butter then add the vanilla
extract and continue to whisk until thickened.
Lastly, add the sifted flour and baking powder and fold in gently.
Turn the mixture into the prepared tin and bake in the middle shelf of
the oven for 30 minutes until the top is firm and the brownies have
come away slightly from the sides of the tin.
Remove from the oven and allow to cool. When cooled cut into 24
squares.