Chef Billy Colemans Naughty But Nice Chocolate Brownies
275g/10oz dark chocolate (70% cocoa solids)
275g/10oz unsalted butter
85g/3oz milk chocolate, cut into large chunks
85g/3oz white chocolate, cut into large chunks
175g/6oz plain flour
1 tsp baking powder
4 large eggs, lightly beaten
1 tsp vanilla extract
325g/12oz caster sugar
1/2 Scoop of Bio Synergy Protien
Method
Preheat the oven to 170C/325F/Gas3. Line a 30x20x3.5cm/12x8x1½in tin with lightly buttered greaseproof paper or foil.
Put the plain chocolate and butter in a large bowl, place over a pan of simmering water and allow to melt.
Sieve the flour and baking powder into a bowl and set aside. Remove the melted chocolate from the heat and stir in the sugar. Add the eggs and vanilla essence. Fold in the flour and chocolate.
Pour the chocolate mixture into the prepared cake tin. Place in the oven and bake for 25-35 minutes. The top should be firm but the inside should feel soft when cooked. Allow to cool in the tin. Till cold,Remove the brownies from the tin and cut into squares.
Anytime you edit the recipe - takeaway the 85g milk chocolate and 85g white chocolate
And replace Biscoff spread or Nutella or peanut butter or fluff marshmallow paste
Choc Chip Cookies
- 150g salted butter, softened
- 80g light brown muscovado sugar
- 80g granulated sugar
- 2 tsp vanilla extract
- 1 large egg
- 225g plain flour
- ½ tsp bicarbonate of soda
- ¼ tsp salt
- 200g plain chocolate chips or chunks
Method
Heat the oven to 190C/fan170C/gas 5 and line two baking sheets with non-stick baking paper.
Put 150g softened salted butter, 80g light brown muscovado sugar and 80g granulated sugar into a bowl and beat until creamy.
Beat in 2 tsp vanilla extract and 1 large egg.
Sift 225g plain flour, ½ tsp bicarbonate of soda and ¼ tsp salt into the bowl and mix it in with a wooden spoon.
Add 200g plain chocolate chips or chunks and stir well.
Roll Cookie Dough Mix into cylinder shape using greaseproof paper (like a log)
Then cut into two a finger and a half thickness, place on to tray spreading the apart equally.
Bake for 8–10 mins until they are light brown on the edges and still slightly soft in the centre if you press them.
Leave on the tray for a couple of mins to set and then lift onto a cooling rack.
The Coleman’s Ultimate Honeycomb
Butter, for greasing
200g caster sugar
5tsp golden syrup
2 tsp bicarbonate soda
Method
Butter & line with greaseproof a 20cm square tin
Mix 200g caster sugar and 5 tbsp golden syrup in a deep saucepan and stir over a gentle heat until the sugar has melted. Try not to let the mixture bubble until the sugar grains have disappeared.
Once completely melted, turn up the heat a little and simmer until you have an amber coloured caramel (this won’t take long), then as quickly as you can turn off the heat, tip in 2 tsp bicarbonate of soda and beat in with a wooden spoon until it has all disappeared and the mixture is foaming. Scrape into the tin immediately but be careful as the mixture will be very hot.
The mixture will continue bubbling in the tin, simply leave it and in about 1 hr - 1 hr 30 mins the honeycomb will be hard and ready to crumble or snap into chunks.
