Tag: dark chocolate

Dark chocolate and mallow brownies

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  • Makes: 15

  • Prep time: 20 mins

  • Cooking time: 30 mins

  • Total time: 50 mins

  • Skill level: Easy peasy

  • Costs: Mid-price

Dense and truffley in texture, these brownies are finished off with a lightly fluffy topping of marshmallows and a drizzle of chocolate sauce for extra indulgence. Deliciously chocolately, this easy recipe will make an impressive dessert

Ingredients

  • 100g 70% cocoa chocolate
  • 130g unsalted butter
  • 350g dark brown sugar
  • 4 medium eggs, beaten
  • 130g self raising flour
  • 100g mini marshmallows
  • Chocolate sauce to drizzle

 

That’s goodtoknow

These brownies taste even better the day after baking, so once they have cooled, wrap up the tin and store for 24 hours before slicing as above. For more chocolate flavour, add 75g milk, plain or white chocolate chunks to the mixture with the flour.

Method

  1. Pre-heat oven to 180°C/350°F/Fan 160°C/Gas Mark 4. Grease and line a 30 x 20cm rectangular cake tin with baking parchment. Break the chocolate into a heatproof bowl; add the butter and set over a saucepan of barely simmering water until melted. Remove from the water, stir in the sugar; cool for 10 mins.
  2. Gradually whisk in the eggs to make a thick glossy mixture. Sift the flour on top and carefully fold the ingredients together until well combined.
  3. Transfer to the prepared tin, smooth the top and bake in the oven for about 30 mins until the mixture is risen, has a slight crust yet is still slightly soft underneath. Scatter or arrange the marshmallows on top and leave the brownies to cool in the tin.
  4. To serve, slice into 15 portions and drizzle with chocolate sauce.

By Kathryn Hawkins

What do you think of this recipe? Leave us your comments, twist and handy tips.

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Dark Chocolate Oatmeal Lace Cookies

These delicious cookies are light, crisp and chewy, made with basic ingredients like oats, flour, butter, sugar and spices– then once baked they are sandwiched together with melted dark chocolate. If you’re baking cookies for Holiday parties, or just to leave Santa, these are a must!

Holiday traditions in my family always included baking cookies with the kids. My Mom did it with my brother and I, and she still does it with my children. To ease some of the guilt, I try to include some lighter cookie recipes in the mix and these lace cookies are one of my favorites. Of course, I do practice restraint and tracking (and exercise) helps keep me in check this time of the year.

One thing to keep in mind when baking these cookies is the batter will spread once baked so don’t put them too close together on the cookie sheet. Once baked they will keep well in an airtight container.

Dark Chocolate Oatmeal Lace Cookies
gordon-ramsay-recipe.com
Servings: 22 • Size: 1 sandwich • Old Points: 2 pts • Points+: 2 pts
Calories: 66 • Fat: 3 g • Protein: 1 g • Carb: 10 g • Fiber: 0 g • Sugar: 7 g
Sodium: 7 mg • Cholesterol: 6 mg

Ingredients:

  • 1/2 cup sifted all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp baking powder
  • Pinch of salt
  • 1/2 cup old-fashioned oats
  • 1/4 cup unsalted butter, melted
  • 2 tbsp 1% milk
  • 2 tbsp honey
  • 1 tsp vanilla extract
  • 2 oz dark chocolate, melted (calculated with 1 oz only)

Directions:

Preheat oven to 375°F. Line two baking sheets with Silpats or parchment paper; set aside.

In a medium bowl, combine the flour, sugar, cinnamon, baking powder, salt, and oats; set aside.

In the bowl of a stand mixer, combine melted butter, milk, honey, and vanilla. Mix until smooth. Slowly add in the dry ingredients and mix to combine.

Drop 1 level teaspoon of batter onto prepared baking sheets leaving space in between, placing only 12 cookies on each sheet because the cookies will spread in the oven.

Bake for 7-9 minutes. Remove from oven and let cookies cool on baking sheets for 2 minutes. Carefully transfer cookies to a wire rack and cool completely.

Spread one cookie with a thin layer of melted chocolate and sandwich with another cookie on top. Repeat with remaining cookies. You will only use about 1 oz of chocolate, I calculated accordingly.

Chocolate Snowcaps – There’s Snow on Them There Cookies

I don’t think I’ve ever been involved in a holiday cookies swap (apparently you need to have like-minded friends), but if I were, I’d bring these chocolate snowcap cookies. They just look so wintry, with their powdery-white tops, contrasted against those deep, dark cracks.


They’re so captivating, that I find myself daydreaming about tiny Christmas elves skiing down them when no one is looking. I really should see someone about that. Anyway, the point is, if you’re looking for a holiday cookie so seasonally appropriate it hurts, this is the one for you.

As I stated in the video, the only way to mess these up is to not use enough powdered sugar. The first batch I made looked like they had plenty, but that little bit I shook off before placing them on the pan made all the difference. You want to coat them, roll them, coat them again, and then, coat them again. You can’t put too much on.

Also, the batch I made after letting the dough sit overnight didn’t spread out as much, which I thought looked better, and much more mini mountain-like. As far as baking time goes, mine took about 12 minutes, but that depends on exactly how large you roll your dough balls.


To be safe, you should probably do five or six practice batches to get this time dialed in [wink]. Once you do, you’ll be rewarded with a classic Christmas cookie that tastes as good as it looks. I think I speak for tiny, imaginary elves everywhere, when I say we hope you give these a try soon. Enjoy!


Ingredients for about 2 dozen Chocolate Snowcap Cookies:
Recipe found here on Foodess.com
6 ounces dark chocolate, broken in small pieces, melted over hot water
3/4 cup AP flour
1/3 cup cocoa (I used Guittard’s Cocoa Rouge)
1 1/2 tsp baking powder
1/4 tsp fine salt
1/2 cup room temp butter
1 cup packed brown sugar
2 large eggs
1 cup powdered sugar, or as needed

*Bake at 350 degrees F.  for about 12 minutes, depending on size

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