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!
I absolutely adore kiwis, and living in Australia, kiwis are in season for much of the year. So after scouring my fridge and discovering a couple of the fruit I decided to put them to good use and make a yummy breakfast muffin out of them! After making this decision, I hastily ran to my laptop to research recipes, which unfortunately did not turn up a whole lot of results. Why, I asked myself, is no one utilising the natural sweetness of these green super fruits by baking with them? So I grabbed my go-to muffin recipe and made some significant changes. After a couple of attempts, I’m very pleased to present you with these absolutely delicious Kiwi and Almond Breakfast muffins!
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