Triple chocolate cookies
You've got all bases covered with white, milk and dark chocolate in these American-style cookies, best enjoyed warm with a cold glass of milk
Best ever chocolate raspberry brownies
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Cuts into 15 squares
Skip to ingredients
- 200g dark chocolatebroken into chunks
- 100g milk chocolatebroken into chunks
- 250g pack salted butter
- 400g soft light brown sugar
- 4 large eggs
- 140g plain flour
- 50g cocoa powder
- 200g raspberries
Nutrition: per serving
- kcal389
- fat22g
- saturates13g
- carbs44g
- sugars38g
- fibre2g
- protein5g
- salt0.4g
Method
step 1
Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray tin with baking parchment. Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat.
step 2
Stir the eggs, one by one, into the melted chocolate mixture. Sieve over the flour and cocoa, and stir in. Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries. Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more. Cool before slicing into squares. Store in an airtight container for up to 3 days.
