CHOC FULL Recipes that celebrate all things chocolate
Winter’s on the way so our thoughts turn to comfort food and, of course, chocolate! Here’s a sneak peek from a new book by the Sage Creative team, celebrating milk, dark and white
choc-chip cookie dough brownies
Can’t decide whether you love choc-chip cookies or brownies more? Our two favourite choc treats are together at last in this incredible mash-up that will be adored by all.
SERVES 12
160g unsalted butter, chopped
⅔ cup (150g) firmly packed brown sugar ¼ cup (55g) caster sugar
1 egg
1⅔ cup (250g) plain flour
1 tsp bicarbonate of soda (baking soda) ¼ tsp table salt
200g dark chocolate chips
200g milk chocolate, chopped
BROWNIE LAYER
90g unsalted butter, chopped
200g milk chocolate, chopped
¾ cup (165g) caster sugar
3 eggs
1 tsp vanilla extract
⅓ cup (50g) plain flour
¼ cup (25g) Dutch-process cocoa powder, sifted
1 Preheat oven to 180°C (160°C fan-forced). Lightly grease a 20cm x 30cm slice tin and line with non-stick baking paper, leaving a 3cm overhang.
2 Place the butter and sugars in the bowl of an electric mixer and beat on high for 8—10 minutes or until light and fluffy. Add the egg and beat well to combine. Add the flour, bicarbonate of soda and salt, and mix until just combined. Fold through the chocolate chips. Spoon onto the tray, pressing into the base and slightly up the sides. Sprinkle with chopped milk chocolate.
3 To make the brownie layer, melt the butter and chocolate in a small saucepan over low heat, stirring until smooth. Pour into a large bowl and set aside to cool slightly. Whisk the sugar into the chocolate mixture, followed by the eggs and vanilla. Add the flour and cocoa powder and beat well to combine. Pour brownie layer over the cookie layer. Bake for 55—60 minutes or until the top looks shiny and doesn’t wobble (an inserted skewer should come out with a few sticky brownie crumbs). Cool completely in the tin. Slice to serve.
about Jessica and Steve
Jessica Brook and Steve Pearce formed Sage Creative Co out of their shared love for great food content, both on the plate and the page. Their professional partnership is an extension of the friendship they’ve forged over the years, working on many of Australia’s and the world’s best-loved food magazines, books and brands.
Collaborating throughout the creative process to harness their passions, they each bring something very special and unique to Sage. As food and content director, Jessica crafts recipes and food stories with expertise. She brings her food knowledge, technical skill, intrigue in the multicultural aspects of food and personal style to every recipe she writes.
Style and creative director Steve brings the immense beauty and stories behind the food to life on the pages. Meticulously selecting backgrounds, props and ingredients, his style and his approach to design are always beautifully considered and visually stunning.