A rich, fudgy brownie cookie with a hint of espresso and a perfect finish of Maldon Sea Salt. The flaky sea salt enhances the chocolate, making every bite even more indulgent.
A little sweet, a little salty, just right for Valentine’s Day.
Here’s how to make the chocolate espresso brownie cookie
1. Preheat the oven to 175°C and line a large baking sheet with parchment paper. Set aside.
2. Place dark chocolate chips and unsalted butter into a heat-proof bowl. Melt in the microwave by heating in 15-second intervals (stirring between) or by using a double boiler. (Make sure you don’t overheat the chocolate, or it can seize up and become chunky). Heat and stir until the chocolate is fully melted and the mixture is smooth. Set aside to cool.
3. In a separate bowl, vigorously whisk together granulated sugar, egg, instant espresso, and a sprinkle of Maldon Sea Salt. Whisk for 5 minutes to incorporate air into the mixture till light in colour.
4. Pour the slightly cooled chocolate/butter mixture into the egg mixture. Whisk together until combined.
5. Sift all-purpose flour, cornstarch, and baking soda into the chocolate egg mixture. Mix until the batter is smooth and the dry ingredients are fully incorporated.
6. Let the dough cool for a couple of minutes, or until it runs off your whisk in thick ribbons when lifted. Then add in the chocolate chips.
8. Use a cookie scoop to make 6 uniformly sized cookie dough balls on the prepared baking sheet. These cookies spread as they bake, so place them at least 3 inches apart.
9. Bake for 12-13 minutes and rotate the pans halfway through to make sure the cookies bake evenly. Garnish with a sprinkle of Maldon Sea Salt.
10. Let the cookies cool on the pan for 10 minutes, then move them to a wire rack to finish cooling.
Transform your festive leftovers into a decadent treat!
Don’t let your Christmas chocolate go to waste! Elevate your leftovers with a recipe that’s as indulgent as it is simple: Festive Rocky Road, featuring the perfect balance of sweetness and Maldon Sea Salt’s signature flaky finish. This no-bake delight combines rich layers of dark, milk and Christmas chocolate for a holiday-inspired twist, creating a treat that’s ideal for sharing – or keeping all to yourself!
This Rocky Road is packed with festive charm. Crunchy pretzels bring a satisfying texture, while gooey marshmallows and sweet glace cherries add pops of softness and colour. A mix of nuts – think pistachios, almonds, hazelnuts or pecans – offer warm and depth, enhanced by zest of orange for a hint of citrusy brightness. Drizzle with white chocolate and finish with a pinch of Maldon Sea Salt flakes to create a show-stopping treat that’s perfectly balanced: sweet, salty, and oh-so-delicious!
Here is how to make the Festive Rocky Road
Line a 9×9-inch (or similar) square baking tin with parchment paper.
In a heatproof bowl, combine the dark chocolate, milk chocolate, butter, and golden syrup. Melt the mixture over a pot of simmering water, stirring occasionally until smooth. Remove from heat.
To the melted chocolate mixture, add crushed pretzels, marshmallows, leftover Christmas chocolate, glacé cherries, mixed nuts, and orange zest. Stir until all ingredients are well coated with the chocolate mixture.
Pour the mixture into the prepared tin, spreading it evenly with a spatula. Press it down lightly to ensure all ingredients are packed in well.
Drizzle the melted white chocolate over the rocky road mixture, using a spoon or fork for a decorative effect. Place a few extra pretzels on top and finish with a good sprinkle of Maldon Sea Salt.
Place the tin in the fridge for at least 2 hours, or until the rocky road is set.
Once firm, remove from the tin and cut into squares or bars. Serve immediately, or store in an airtight container in the fridge for up to a week.
Enjoy your festive treat!
Kitty wrote this recipe a long time ago, and it comes out a lot for birthdays and dinners because it’s pretty foolproof. You can easily swap round the types of sugar and use more caster (superfine) sugar than light brown soft sugar if that’s what you have, or use all one type.
How to make flourless chocolate cake
Preheat the oven to 170°C fan (375°F). Grease and line a 23 cm (9 inch) cake tin (pan) with baking parchment.
Combine the chocolate and butter in a heatproof bowl set over a saucepan containing 4 cm (1½ inches) of barely simmering water. Make sure the bowl isn’t touching the water. Stir until just melted, then remove from the heat and allow to cool slightly.
Once cooled a little, whisk in the light brown soft sugar, then the egg yolks one at a time, followed by the ground almonds and salt. If the chocolate splits, don’t worry! Stir in 1 teaspoon boiling water at a time until you have a smooth, silky mixture.
Using a stand mixer or hand-held electric whisk, whisk the egg whites until they form stiff peaks, then gradually add the caster sugar, whisking until the egg whites form soft peaks, like a very light meringue.
Very carefully fold the meringue mixture into the chocolate, working delicately with a spatula or metal spoon until it’s all evenly combined.
Carefully pour the mixture into the prepared tin, making sure not to knock out the air. Sprinkle over a little more flaky salt, then bake in the oven for 20–25 minutes. The middle should be a little gooey and the surface a bit cracked.
For the tahini cream, lightly whisk the cream in a large bowl until you have very light peaks. Stir in the tahini and give a few more whisks. Set aside while the cake bakes.
Remove the cake from the oven and allow to cool. It’ll dip a little when it cools. Slice and serve with a dollop of the tahini cream and fresh berries, if using.
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Make More With Less by Kitty Coles (Hardie Grant, £22), Photography by Issy Croker.
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Let’s be honest, how many times have you seen a blog that claims to have the ‘best’ chocolate cake recipe? We’ve seen dozens upon dozens, and although we have tried (and eaten) many throughout the years, yet none have itched that truly rich, decadent, chocolaty scratch that we all crave deep down.
That is until we got our aprons on and got busy in the kitchen, where upon test after test, we eventually itched that scratch…the ULTIMATE chocolate cake was created!
Our chocolate tahini cake is dangerously delicious, with moist chocolate buttercream layers in between tall, fluffy and soft chocolate sponge cake. It’s then coated in the remaining buttercream to pack everything together, sealing in the rich, decadent goodness of every chocolate lover’s dream.
Including tahini within the mixture causes the cake to have a beautiful, nutty, sweet and sesame like taste to it, allowing the texture to be fudgy, smooth and buttery.
When was chocolate cake invented?
Speaking of chocolate, have you ever wondered where chocolate cake came from? Between 1764 – 1765, John Hannon and Dr. James Baker worked together to make cocoa powder from grinding cocoa beans between two massive circular millstones. From this, chocolate candy was invented and then shortly afterwards milk chocolate arrived in 1876. It wasn’t until 1886 when American cooks began adding cocoa powder to cake batter, making the first chocolate cakes!
What is Tahini?
If you haven’t tried tahini, it’s a thick paste made from ground sesame seeds, commonly used in Middle Eastern dishes like hummus! Tahini is what gives dishes like hummus that beautiful nutty flavour, causing the texture to be creamy.
Why should you use tahini in baking?
Tahini paste is a great addition when baking as it balances out the sweetness – just like sea salt does! It pairs beautifully with chocolate and coffee aromas too! Because of it’s creamy texture and healthy fat content, it binds easily with the other ingredients, making the overall texture fudgy and rich.
Because tahini mixes better with ingredients that have similar textures and fat contents, it works perfect in a buttercream, made with softened butter and cream cheese! Adding tahini in your buttercream will result in a delicious smooth frosting, with added depth to the overall flavour.
How do you make chocolate tahini sponge cake
Grease and line 3x 20cm baking tins with greaseproof paper.
Preheat the oven to 180c.
In a large mixing bowl sift in the plain flour. Next add the golden caster sugar, soft brown sugar, cocoa powder, baking powder, bicarbonate of soda and Maldon sea salt. Mix the dry ingredients together, and then make a well in the middle.
In a separate bowl mix your wet ingredients – the eggs, buttermilk, tahini, vegetable oil and vanilla extract. Whisk this together, and when it is fully incorporated pour it into the well in the middle of the dry ingredients.
Use the KitchenAid Stand Mixer to combine altogether, until you have a smooth batter (but be careful not to overmix). Then pour the mixture evenly between the 3x cake tins. Place them on a shelf in the middle of the preheated oven and bake for 30 minutes. Check they are fully cooked through by inserting a skewer or cocktail stick in the middle of the sponge and ensuring it comes out clean.
Set the cakes on a wire rack and allow them to cool completely.
How to make chocolate buttercream
While the cakes are cooling you can make the chocolate buttercream. In the stand mixer bowl, beat the butter until it is fully softened and smooth. In a separate bowl sift the icing sugar and the cocoa powder. Slowly add the icing sugar and cocoa powder to the butter mixture in spoonful’s, beating each addition in before adding the next (so you don’t create a sugar dust cloud!).
Continue until you have added all the icing sugar and cocoa powder, and the mixture is thick and smooth. Finally add the melted and cooled chocolate, along with the whole milk, and beat this through to create a silky smooth and chocolatey buttercream.
Once the sponge layers have fully cooled you can assemble your cake. Spread a little buttercream onto the base of the cake stand or board in the centre, then place the first sponge on top of this. The buttercream will help it stick in place. Spread some of the buttercream all over the top of this cake, and then sandwich the second sponge on top, pressing down gently. Repeat this with the final sponge. Now you want to use the remaining buttercream to smooth all around the sides of the cake and on the top. Using a palette knife or cake scraper can help you achieve a smooth finish.
How to decorate a chocolate cake
When decorating the chocolate cake, we chose some edible flowers and coloured Easter chocolate eggs – but you can decorate however you wish! Don’t forget to do a final sprinkle of Maldon Sea Salt flakes on top – it works perfectly with the rich chocolate as it elevates the sweetness and counteracts the bitterness from the cocoa.
What is a good substitute for tahini?
There are many substitute options for tahini if you are struggling to find it in the local grocery shop! Because tahini is a sesame seed paste, try using a nut butter instead. We recommend an almond butter as it’s very similar in both texture, flavour and colour! Other nut butters you could use instead could be: cashew or macadamia nut butter. Both have the same creamy richness and nutty flavour that you get from tahini.
Alternatively, some people may use Greek yogurt instead of tahini as it lends itself a creamy, but thinner consistency. Because of it’s slightly thinner texture, you may need to adjust the ratio to the other ingredients.
Can you freeze chocolate cake?
Once the cakes have completely cooled, wrap it in clingfilm tightly. The tighter the better, as it seals in the freshness of the cakes and avoids it from getting freezer burn. Wrap the cake in a layer of aluminium foil for extra protection.
For best taste and texture, you shouldn’t freeze cakes for longer than 3 months, but the sooner you can serve it, the fresher it taste!
When thawing cakes, transfer the wrapped cakes to the refrigerator one day before decorating or serving. The cakes take at least 8 hours to thaw completely in the refrigerator. You can thaw them in toom temperature, but the flavour and texture is best one thawed slowly in the refrigerator.
This is the only brownie recipe you need.
Rich, fudgy in the middle and ludicrously chocolatey, this recipe will allow you to deliver showstopping brownies from the comfort of your kitchen.One bowl, one recipe, and made in less than an hour…what more could you want?
Why add salt to brownies?
Salt is the secret ingredient for making a good brownie. It’s a flavour enhancer. By adding a pinch of Maldon Salt to both the mixture and as a topper for your brownies, you elevate the sweet, chocolate essence, whilst counteracting the bitterness from the cocoa beans.
The flaky sea salt will also give a delicious texture to the baked goods, making you want to go in for a second slice!
Dark Chocolate Vs. Milk Chocolate
Trust us when we say use dark chocolate instead of milk chocolate for your brownies! Dark Chocolate chips add a much richer flavour compared to milk. Milk chocolate tends to make the recipe a little more sweeter and chewier in taste, which can result in a flaky, paper-like sugar top on the brownies..
Here’s how to make classic fudgy brownies…
Line a 25 x 18cm baking tin with greaseproof paper (up the sides to make it easier to remove after baking too) and preheat the oven to 180C.
Place the unsalted butter and chopped chocolate into a pan together and melt gently until smooth and combined. Then take off the heat and stir in the sugar, mixing it until it melts.
Allow the mixture to cool slightly before whisking in the eggs, vanilla extract, and Maldon Salt. Mix in with a whisk until it is smooth, thick, and glossy.
Tip this chocolatey mixture into a large bowl and then sift in the plain flour and cocoa powder and then carefully fold through until just combined. Try to make sure you don’t overmix this as it will become dense.
Spoon the batter into your prepared baking tin and smooth across the top (it will be thick in consistency).
Bake in the preheated oven for 30 – 35 minutes until set on top with a few cracks in the crust.
Remove from the oven and sprinkle with some more Maldon Salt.
Allow to cool for at least 2 hours before removing from the tin and cutting into 12 squares.
What to serve with your brownies…
You can’t just have a brownie plated on it’s own!
Serve a generous scoop of our homemade blackcurrant ice cream, it’s deliciously creamy and the blackcurrants pair perfectly with the dark chocolate in the brownie.
If you are wanting to add a little more texture and spice to your brownies, why not try our dukkha recipe, where a blend of hazelnuts, almonds and pistachios is mixed with seeds and spices to add a savoury and slightly zesty taste! Adding this as a topper to your brownies will give it a much more complex flavour profile, impressing your guests!
Everyone needs to have a classic chocolate chip cookie recipe in their possession, and we wanted to share ours with you!
Follow this easy, fuss-free recipe to have deliciously soft biscuits that are perfectly buttery and sweet at the same time.The secret ingredient is to add a generous pinch of Maldon Salt to your cookies in the dry mix and as a final sprinkling for when they have baked.
Salt is a important component when baking, as it not only elevates and balances out the flavour of your cookies, but it’s vital for gluten structure and browning.
If you enjoy making these classic chocolate chip cookies, why not try our indulgent pistachio and dark chocolate cookies, perfect to make for your friends and family! Additionally, if you enjoy baking ‘lighter’ options, we have a delicious healthy cookie recipe which is perfect with a nice cup of tea on the side.
Place the softened butter and sugars into the bowl of a stand mixer and beat together until pale and fluffy. Add the vanilla extract and egg and beat again.
Sift in the plain flour, baking powder and Maldon Salt and mix again. Finally stir through the dark chocolate chunks until well incorporated.
Line two baking trays with baking parchment.
Make 25 equal balls of the cookie dough and space them out on the trays, leaving some space between then. Gently press the cookies down so they are a thick disc shape. Place them into the fridge overnight to rest – this step really helps with the texture of the cookie, if you are pushed for time, you can place the trays into the freezer for 30 minutes instead.
When you are ready to bake the cookies, preheat the oven to 180C fan. Place them into the warmed oven for 10 – 12 mins until lightly golden.
Remove from the oven and allow to cool on a wire rack.
Serve the cookies with an extra sprinkle of Maldon Salt.
This Christmas we wanted to focus on the gifting element for our beloved friends and family…and what better gift than to create these easy chocolate truffles! Infused with the sweet and nutty flavours of amaretto, this really does pack a punch to the little sweet treat treats, perfect for your fellow chocoholic. When it comes to coating your truffles, you can choose from pistachios, desiccated coconut or cocoa powder.
Place the finely chopped chocolate in a large heatproof bowl. Put the cream into a saucepan and heat until just boiling, then remove from the heat and pour over the chocolate. Allow it to sit for a few minutes before whisking until smooth. Add the butter, amaretto, almond extract, and pinch of Maldon Salt and then whisk again until smooth.
Transfer to a shallow tin and allow to cool at room temp before adding to the fridge to firm up (2 hours). When cooled, roll the ganache truffles in your hands in balls, keeping in the fridge whilst you do the rest. Then roll the truffles in either desiccated coconut, finely chopped pistachios or cocoa powder before serving.
For the chocolate ganache:
Melt the chocolate and cream over a pan of gently simmering water. Stir in a good pinch of Maldon Sea Salt. Set aside to cool.
For the miso caramel:
Add all the ingredients to a medium saucepan and place on a medium heat. Cook for about 6 minutes, whisking continuously; the mixture should bubble away and thicken to the consistency of butterscotch sauce. Transfer to a bowl and set aside until completely cool.
For the cinnamon and coffee cream:
Add all the ingredients to a large bowl and mix, just until everything comes together. Do not overmix or you’ll split the cream.
Method:
Line a 20cm square cake tin with two layers of cling film. Spoon half the cream into the tin, then smooth the surface with the back of a spoon. Spoon over each of the cooled melted chocolate and cooled caramel and then swirl together.
Dip the biscuits briefly in the coffee two at a time and arrange in a layer on top of the caramel and chocolate.
Repeat these layers: cream, caramel, chocolate, coffee soaked biscuits once more.
Cover with cling film and chill overnight.
Melt the chocolate for the shards in a bowl set over a pan of gently simmering water.
Prepare a large sheet of parchment on a flat work surface. Pour the melted chocolate onto the tray and quickly spread the chocolate out with a spatula. Leave to cool for a few minutes, then sprinkle generously with coffee grounds and Maldon Sea Salt. Transfer the paper to a large, flat tray that will fit in your fridge. Refrigerate until completely cool and set, about 2 hours.
Flip the set cake onto a large platter. Dust with cocoa powder and spritz with gold dust. Break the chocolate into random shards, then stud the cake with the shards as part of the decoration.
Bread and Butter Pudding is a novel favourite when it comes to British classic desserts. The combination of chocolate and orange gives the pudding a balance of richness with fresh, zesty tones.
Grease the base and sides of a deep baking dish (roughly 25 x 20cm).
Mix the melted butter with the marmalade. Use this to brush both sides of the brioche slices, and then slice them in half diagonally. Arrange the slices in the baking dish and scatter over half of the chocolate chips. Use a Pinch of Maldon Salt to sprinkle over the dish for taste.
In a large bowl whisk together the double cream, whole milk, eggs, caster sugar, orange zest and cinnamon. Pour the mixture over the brioche slices and then leave the mixture for 30 minutes for the brioche to absorb the custard.
Preheat the oven to 180c.
Once the pudding has sat for 30 minutes it is ready to bake. Sprinkle over the remaining chocolate chips and the demerara sugar then place into the preheated oven for 30 – 35 minutes until golden brown on top and the custard has just set.
Allow it to sit for a couple of minutes before serving with some extra cream.
This rich, dark chocolate torte is made with a short and buttery dark chocolate pastry and a creamy ganache filling. The Maldon Salt on top pairs perfectly with the rich, dark chocolate for a sophisticated dessert.
Start by making the pastry.
Beat together the butter and caster sugar together until combined – you don’t need to whip until it’s light and fluffy though, only until the two are combined. Next add in the egg and mix until combined. In another bowl mix together the plain flour and the cocoa powder, then sieve this in batches to the butter mixture. Bring the pastry dough together until smooth and cohesive and then clingfilm and place into the fridge to chill for 30 minutes.
After it has chilled for 30 minutes, take the pastry out of the fridge, and carefully line a 23cm fluted tart tin and prick the base with a fork. Place the lined tart tin into the fridge and chill again for 20 minutes. Preheat the oven to 180C.
Fill the chilled tart case with baking paper and baking beans, and place on a tray in the oven to blind back for 15 minutes. Remove the paper and beans and then return to the oven for a further 5 – 10 minutes until it has a chalky texture and is no longer greasy. Remove from the oven and set aside.
To make the filling:
Put the cream, sugar and Maldon salt in a pan and bring to scalding point. Once the sugar has dissolved but before the cream starts to boil, take it off the heat and add the butter and broken chocolate. Allow it to sit for a minute before whisking it together to form a smooth ganache. Then add the milk and stir again, it should be lovely and smooth and glossy.
Pour the filling into your tart case and use the back of a spoon to create peaks in the chocolate. Allow the filling to set at room temperature for approximately 1 hour. Once set, sprinkle over some remaining Maldon salt for garnish and then serve.
