Chocolate Chip Cookies Ingredients 350g/12oz unsifted flour 1 tsp bicarbonate of soda 1 tsp salt 225g/8oz butter 175g/6oz

g/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 Truffle 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 2-3 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.