Chocolate Cookies/Fudge and Brownies

[align=center][align=center]Caramel Chocolate Cookies[/align][/align]
Prep Time: 15 mins
Cooking Time: 20 mins
Makes 24

1egg
2/3 cup (150g) firmly packed brown sugar
¼ cup (60ml) vegetable oil
½ cup (75g) plain flour
1/3 cup (50g) self-raising flour
¼ teaspoon bicarb of soda
100g dark chocolate, melted
250g Cadburyâ??s Caramel chocolate squares

1.[FONT=&quot] [/FONT]Preheat oven to 180c. Lightly grease 2 baking trays.
2.[FONT=&quot] [/FONT]Beat egg, sugar and oil in small bowl with electric mixer until mixture changes in colour. Stir in sifted dry ingredients and dark chocolate; stir until mixture becomes firm.
3.[FONT=&quot] [/FONT]Centre one Caramel square on 1 heaped teaspoon chocolate mixture; roll into a ball, enclosing Caramel. Place balls on prepared trays, allowing 6cm between each cookie; bake in moderate oven about 10 mins. Stand cookies 5 mins; transfer to wire rack to cool.
Chocolate squares with strawberry or peppermint centres can be used instead of caramel squares. Biscuit dough is suitable to freeze.




[align=center][align=center]Fudgy-wudgy Chocolate Cookies[/align][/align]
Prep Time: 15mins
Cooking Time: 10mins
Makes: 24

125g butter, chopped
1 teaspoon vanilla extract
1 ¼ cups (275g) firmly packed brown sugar
1 egg
1 cup (150g) plain flour
¼ cup (35g) self-raising flour
1 teaspoon of bicarb of soda
1/3 cup (35g) cocoa powder
½ cup raisins
¾ cup (110g) macadamia nuts, toasted, chopped coarsely
½ cup (95g) dark chocolate chips
½ cup (75g) chocolate buttons

1.[FONT=&quot] [/FONT]Preheat to 180c. Line 3 oven trays with baking parchment.
2.[FONT=&quot] [/FONT]Beat butter, extract, sugar and egg in medium bowl with electric mixer until smooth. Stir in sifted flours, soda and cocoa powder, stir in raisins, nuts and chocolate chips and buttons.
3.[FONT=&quot] [/FONT]Drop rounded tablespoons of mixture onto trays about 4cm apart, press each cookie with hand to flatten slightly.
4.[FONT=&quot] [/FONT]Bake 10mins. Stand cookies on trays 5mins, transfer wire rack to cool.

 

[align=center][align=center]Chocolate Fudge[/align][/align]
450g (1lb) granulated sugar
150ml (1/4pt) milk
150g (5oz) butter
100g (4oz) plain chocolate
50g (2oz) honey

1.[FONT=&quot] [/FONT]Grease a tin 20 x 15cm (8 x 6 inch).
2.[FONT=&quot] [/FONT]Place al the ingredients into a heavy based saucepan. Stir over a low heat until the sugar has dissolved. Bring to the boil and boil to 116c (soft ball stage).
3.[FONT=&quot] [/FONT]Remove from the heat, stand the pan on a cool surface for 5mins, then beat the mixture until thick, creamy and beginning to ‘grain’.
4.[FONT=&quot] [/FONT]Pour into the tin, mark into squares and cut when cold.

 

[align=center][align=center]Very Chunky Chocolate Brownies[/align][/align]
Prep time: 20mins
Cook time: 45mins
Makes: 18

300g (10 oz) plain chocolate, broken into pieces
225g (7 ½ oz) butter, softened
3 eggs
225g (7 ½ oz) sugar
75g (3 oz) self-raising flour
175g (6oz) walnuts, broken up
200g (7 oz) milk chocolate, broken into pieces

1.[FONT=&quot] [/FONT]Grease a 28 x 20cm (11 x 8 inch) or similar shallow baking tin. Heat the oven to 190c.
2.[FONT=&quot] [/FONT]Melt the plain chocolate either in a heat-proof bowl set over a saucepan of simmering water or melt it in the microwave, then stir in the butter.
3.[FONT=&quot] [/FONT]Beat the eggs and sugar, then mix in the chocolate and butter mixture. Stir in the flour, walnuts and milk chocolate.
4.[FONT=&quot] [/FONT]Pour into the tin, level the surface, then bake in the oven for about 40mins until the crust feels firm but is soft underneath. Do not overcook the brownies as you want them gooey. Leave in the tin to cool, if you can wait that long, then cut into squares.