'''Green & Black's double chocolate fudge brownie cookies'''
Makes 28 125g butter, chopped 100g block Green & Black's organic 70% dark chocolate, broken into squares 2x59g eggs, at room temperature 1 1/4 cups caster sugar 1 tsp vanilla extract 1 cup plain flour 3/4 cup self raising flour 1 cup walnuts, chopped 100g block Green & Black's organic Butterscotch milk chocolate, chopped Icing sugar, to serve, optional
Preheat oven 180C fan forced. Line two baking trays with baking paper. Combine the butter and 70% dark chocolate in a pyrex bowl. Place over a saucepan of simmering water, making sure the water does not come in contact with the base of the bowl. Stir with a metal spoon until melted and smooth. Remove bowl from the heat and cool 5 minutes. Beat the eggs, sugar and vanilla in a bowl with mixer until pale. Stir in the chocolate mixture until well combined. Sift the flours together over the bowl and gently fold into chocolate mixture until just combined. Fold in the walnuts and butterscotch milk chocolate. Drop spoonfuls of mixture on trays allowing room for spreading. Flatten slightly with fingertips. Bake 8-10 minutes or cracked on the surface. Allow to cool 5 minutes on trays before transferring to wire rack to cool completely. Dust with icing sugar to serve. Biscuits will keep for 5 days in an airtight jar
'''Green & Black's Double chocolate fudge cookies with ice-cream and fudge sauce Serves 6'''
12 Double chocolate fudge cookies (see recipe above) 6 scoops good quality vanilla ice-cream cocoa powder, to serve
Chocolate fudge sauce 2 tbs brewed espresso coffee 1 tbs coffee liqueur like Kahlua 100g block Green & Black's organic 70% dark chocolate, broken into squares
For the chocolate fudge sauce, combine the coffee, liqueur and chocolate in a pyrex bowl. Place over a saucepan of simmering water, making sure the water does not come in contact with the base of the bowl. Stir with a metal spoon until melted and smooth.
Sandwich two cookies together with a scoop of ice-cream. Place onto a serving plate. Pour over warm chocolate fudge sauce and dust with cocoa powder. Serve immediately.
