Ingredient: Chocolate

This is a super easy dessert recipes that takes on the classic cookie cake. With a serving size for ten people, make sure to grab every spoon that you have in your kitchen and dig in! The perfect communal dessert to share amongst friends and family.

This recipe is made using Graza “Drizzle” Extra Virgin Olive Oil, where EVOO is generously drizzled over the ice cream and cookie base. This helps the ice cream to keep it’s deliciously creamy and smooth texture, whilst adding the subtle flavour notes of olive and pepperiness to the dish.

When topping your ice cream, make sure to add a good pinch of Maldon Salt. This will enhance the sweetness from the cream and counteract the bitter notes from the cacao nibs in the cookie dough.

Here is how to make the ten-spoon dessert:

  1. Preheat the oven to 350 F.
  2. Open the package of cookie dough (we love Trader Joe’s Chocolate Chip Cookie Dough) and place the entire pack into the bottom of a Dutch oven.
  3. Press the cookie dough into an even layer and place dutch oven into the preheated oven.
  4. Bake according to package directions or whenever the cookies (one giant cookie really) look golden brown and delicious!
  5. Scoop most or all of your favourite vanilla ice cream (we love Noose Honey Vanilla Bean Gelato Frozen Yogurt) into the centre of the Big Cookie Doughnut.
  6. While still warm, use a spoon or ice cream scoop to remove the center of the *Big Cookie,* turning it into a BIG COOKIE DOUGHNUT. “Save” the part you’ve removed as a chef’s treat!
  7. Squeeze oodles of Drizzle over the ice cream and cookie.
  8. Top with a generous sprinkling of flaky salt (a necessity!) and any other of your favourite ice cream toppings. When in season, we love fresh strawberries and blueberries.
  9. Gather 10 of your favourite people, give them each a spoon and dig in! Enjoy!

Where Can You Buy Graza “Drizzle” Extra Virgin Olive Oil?

You can purchase Graza’s “Drizzle” directly from their website. You have the option to buy as a one-time purchase, or subscribe & save to have a frequent delivery of EVOO at a lower price – what more could you want!

“Drizzle” is 100% Extra Virgin finishing oil. It’s made from olives that are picked early, when flavour is bold and antioxidants are highest.

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…

  1. 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.
  2. 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.
  3. 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.  
  4. 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.
  5. Spoon the batter into your prepared baking tin and smooth across the top (it will be thick in consistency).
  6. Bake in the preheated oven for 30 – 35 minutes until set on top with a few cracks in the crust.
  7. Remove from the oven and sprinkle with some more Maldon Salt.
  8. 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.

  1. 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.
  2. Sift in the plain flour, baking powder and Maldon Salt and mix again. Finally stir through the dark chocolate chunks until well incorporated.
  3. Line two baking trays with baking parchment.
  4. 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.
  5. 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.
  6. Remove from the oven and allow to cool on a wire rack.
  7. Serve the cookies with an extra sprinkle of Maldon Salt.

Tiffin is a cake-like treat comprising of crushed biscuits, (which are usually digestive biscuits), syrup, cherries and cocoa powder, which were believed to have been invented in Scotland in the early 1900s, Unlike cookies, these do not require baking, so instead are made through being chilled until setting completely!

Our tiffin recipe is made with the addition of chopped pistachios and cranberries to give a gentle sweetness and nutty flavour to the dish. For best results, make sure to chill these in the fridge for a minimum of 2 hours for stability and texture!

  1. Grease and line a 20cm square tin with baking paper.
  2. Crush the digestive biscuits in a bowl, but still leaving some slightly larger pieces to add texture.
  3. To a pan, add the butter, golden syrup, sugar and cocoa powder and heat gently to melt everything together.
  4. Once it is all melted, remove from the heat and add the digestive biscuits, dried cranberries and chopped pistachios. Mix them in until everything is well combined.
  5. Tip the mixture into the prepared tin and press down firmly to make a smooth top. Place into the fridge for 15 minutes.
  6. Melt the milk chocolate in a bain-marie or microwave. Pour the melted chocolate over the tiffin base and smooth it into an even layer.
  7. Place into the fridge for at least 2 hours to set fully.
  8. Bring the tiffin out the fridge to allow to come to room temperature before slicing to avoid the chocolate cracking with the knife – or try a warmed-up knife. Slice and serve with a 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.

  1. 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.
  2. 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.

Cookies for Christmas is a must to bake during the festive period! People tend to think dark chocolate has a bitterness to it, however did you know using a pinch of Maldon Salt actually blocks out the bitterness due to salt having sodium ions! With a generous sprinkle of pistachios, these cookies will give off flavours of mild nuttiness and natural sweetness.

  1. Line a baking tray with baking paper and preheat the oven to 190C.
  2. Cream the butter and sugar together with an electric whisk until pale and fluffy. Beat in the egg yolks, and then add the flour and cocoa powder. Knead in the chopped chocolate until smooth and well mixed. Roll into a rough disc and wrap in cling film, then place in the fridge to chill.
  3. On a light floured surface, roll the dough until is it 2cm thick and then use a 7cm cutter to cut roughly 25 cookies. Place onto the baking tray and bake for 8 – 10mins.
  4. Take the cookies out the oven and allow to cool. Once cool, dip one half in the melted chocolate and sprinkle with finely chopped pistachios and a sprinkle of Maldon salt.

Romy Gill showcases how to create the decadent orange and cocoa cake, a definite show stopper to finish a feast for any occasion! Orange and cocoa are an ‘match-made-in-heaven’ pairing – the cocoa is rich and indulgent, with the fresh, zesty tones of the orange. Bundled together, this creates a pudding that is full of flavours.

Why add peanut butter to the cake mix? Adding a generous spoonful to your mixture actually elevates the flavour into giving a warming, nuttier taste to the cake mixture. Also, this creates the cake to be a little more dense in texture, creating a rich cake to be enjoyed by many!

  1. Preheat the oven to 170C.
  2. Prepare a 20cm baking sheet, spread a little bit of butter inside the tin’s edges, and then place the baking sheet inside the tin. Keep aside.
  3. In a bowl add sugar, melted butter and whisk. Then crack the eggs, and add the buttermilk slowly in. Beat the mixture all together.
  4. Sift the flour, baking powder, cocoa powder, ½ tsp Maldon Salt, peanut butter, juice of the oranges, 1/2tsp orange zest, and then combine properly.
  5. Spoon the mixture into the prepared tin, spread evenly.
  6. Bake the cake for 25 minutes until it is well risen.
  7. Remove from the oven, leaving the cake in the tin until cool.
  8. Carefully turn the cake of on to the wire rack and peel off the baking sheet.
  9. To finish, sprinkle Maldon Salt and orange zest on top.

Create the perfect pistachio ice cream, but make it vegan! The buttery, nutty flavour of the humble pistachio really is intensified when combined with the rich, creamy coconut milk as the vegan alternative to the ice cream. Sprinkled with a pinch of Maldon Salt and chocolate cocoa and you’ll want to go for seconds!

  1. Put all the ingredients in a liquidiser and blend at full power until the mixture is a smooth cream with no chunks.
  2. Pour the cream mixture into the cake mould, cover it with baking paper and freeze it for at least 6 hours, preferably overnight.
  3.  Chop and toast the pistachios for the topping for a 2-3 minutes. Scrape one side of the chocolate bar with a knife to get chocolate shavings.
  4. If you want, create balls with a special spoon or make quenelles with the help of two soup spoons. Sprinkle each portion with pistachios, chocolate shavings and a pinch of Maldon Salt.

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:

  1. 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.
  2. Dip the biscuits briefly in the coffee two at a time and arrange in a layer on top of the caramel and chocolate.
  3. Repeat these layers: cream, caramel, chocolate, coffee soaked biscuits once more.
  4. Cover with cling film and chill overnight.
  5. Melt the chocolate for the shards in a bowl set over a pan of gently simmering water.
  6. 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.
  7. 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.

  1. Grease the base and sides of a deep baking dish (roughly 25 x 20cm).
  2. 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.
  3. 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.
  4. Preheat the oven to 180c.
  5. 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.
  6. Allow it to sit for a couple of minutes before serving with some extra cream.