Gooey Caramel Stuffed Double Chocolate Cookies

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Today I’m happy to present you with a recipe for extremely soft double chocolate cookies with gooey caramel centres. These little devils will have you saying ‘just one more!’ as you reach for your seventh cookie. Trust me, I’ve seen what they do to your self restraint (it flies out the window). This cookie dough can be used not only as a platform for caramel, but for a range of other chocolates and biscuits! Curious as to how to make these soft and gooey delights? Keep reading for the recipe!
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Triple Chocolate Fudge Brownies: Standard and Mint!

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So as this a baking blog, I thought it particularly pertinent to actually post a recipe or two instead of more rambling on my part. So lets get to it! Today, I have a recipe for a fantastic gooey and fudgey brownie that can be eaten as is or used as a foundation for a more specialized, dressed up treat. I’m happy to present you with two variations of this absolutely scrumptious indulgence: one a dark/white chocolate combination, and one mint.

These brownies are extremely fudgy. The recipe calls for a sizable amount of butter (or margarine) which gives these brownies their density. Super moist, with a rich and dark chocolate taste, whats not to love? I added a mixture of white and dark chocolate chips to this brownie recipe when I first made them (on Valentine’s Day, as you might be able to tell from the sprinkles!), but they aren’t necessary to achieve the triple chocolate taste. Also, no mixer (hand or stand) is required to make these brownies, which I appreciated as I have still yet to invest in either. So now, on to the recipe! Continue reading