chocolate

Lamingtons are Australia's signature sweet: fluffy little snacking cakes drenched in coconut and chocolate.

These cookies have a chewy texture, which plays off the buttery-ness of the nuts and the sweetness of the vegan white chocolate.

I’m a fan of both dense, fudgy brownies and chewy chocolate chip cookies, and a blondie is what you’d get if the two united. This variation is spiked with tahini, adding an underlying nutty richness from the sesame paste, and embellished with chopped chocolate and finished with flaky sea salt—and the combination is both sweet and salty. In other words, it’s totally amazing.

The cool shiver of mint added to the chocolate feels practically made for wintertime. It’s like sunshine glinting off a snowbank. These fudgy treats are ideal partners with an espresso as an afternoon pick-me-up or to end the night. 

Why use melted butter in this recipe? Since it has already released much of its water content, it makes the finished brownies soft and dense, as well as flavourful.