2 chocolate desserts for every occasion

It's all about the chocolate in these two cookie and brownie recipes.

Chocolate chips, chocolate sprinkles and cocoa powder create a triple shot of chocolate flavour. Sour cream gives the cookies an ­irresistibly soft and tender crumb.

Prep time 30 min

Cook time 10 min

Makes 5 1/2 dozen

• 260 g (1 1/4 c or 2 1/2 sticks) unsalted butter or margarine, softened
• 290 g (2 1/4 c) confectioners' sugar
• 75 ml (1/3 c) cocoa powder
• 50 ml (1/4 c) sour cream
• 15 ml (1 tbsp) vanilla extract
• 290 g (2 1/4 c) all-purpose flour
• 350 g (2 c/12 oz) semi-sweet chocolate chips
• 50 ml (1/4 c) chocolate sprinkles

1. In a large bowl, cream the butter or ­margarine, confectioners' sugar and cocoa powder until light and fluffy.
2. Beat in the sour cream and vanilla. Stir in half the flour and mix well. Add the remaining flour, then stir in the chocolate chips and refrigerate for one hour.
3. Preheat the oven to 160°C (325°F).
4. Remove from the refrigerator and roll the dough into 2.5 centimetre (one inch) balls. Dip one side of the cookie balls in the sprinkles. Place, sprinkle side up, five centimetres (two inches) apart on an ungreased baking sheet.
5. Bake until set, about 10 minutes. Cool for five minutes then remove to a wire rack to cool completely.

• Give the cookies a mocha flavour by mixing 45 millilitres (three tablespoons) finely ground espresso coffee right in with the flour.
• To keep your cookies from burning, stack two baking sheets together. This creates a layer of insulation that ­protects the cookies and promotes more even heating.

Brownies are great to have around for a quick dessert or snack. They're always a hit, and adding mini marshmallows makes them a little more fun and a lot more tasty.

Prep time 15 min

Cook time 45 min

Makes 24

• 112 g (4 oz) unsweetened chocolate
• 230 g (1 c/2 sticks) unsalted butter
• 300 g (1 1/2 c) sugar
• 4 eggs
• 10 ml (2 tsp) vanilla extract
• 100 g (3/4 c) all-purpose flour
• 130 g (1 c) coarsely chopped walnuts
• 350 ml (1 1/2 c) mini marshmallows, divided
• 1 g (1/4 tsp) baking powder
• 1 g (1/4 tsp) salt

1. Preheat the oven to 160°C (325°F). Coat a 23 x 33-centimetre (nine x 13-inch) baking pan with cooking spray and dust with a little flour.
2. Bring a medium pot of water to a simmer over medium heat. Place the ­chocolate and butter in a medium heat-proof bowl and set over the water. Stir occasionally until melted. Remove from the heat and cool for five minutes.
3. Meanwhile, combine the sugar, eggs and vanilla in a medium bowl and mix well.
4. Combine the flour, walnuts, 175 millilitres (3/4 cup) of the marshmallows, baking powder and salt in a large bowl.
5. Whisk the egg mixture into the chocolate mixture until well-combined. Stir in the flour mixture until combined. Pour into the pan and spread to an even thickness.
6. Bake for 30 minutes then top with the remaining 175 millilitres (3/4 cup) mini marshmallows and bake until a toothpick inserted near the centre comes out nearly clean, about two minutes longer. Cool in the pan for 30 minutes before cutting.

• If you like your brownies more fudgey, cook them three to four minutes less than the recipe directs.
• For a real treat, sandwich a scoop of your favourite ice cream between two brownies and indulge!

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