But these biscuits just go to prove that you can't judge a book by its cover (although when it comes to escargot...that's another story). They're delicious, giant, double chocolate, fudge biscuits with a crackled top, and are so rich and decadent you couldn't possibly go back for another in one sitting. Or you could, because they're quite irresistible. You might have chocolate belly afterwards if you do though--don't tell me I didn't warn you! Martha Stewart is to blame--she sent me the email with this delicious recipe and I couldn't resist the temptation. Here's a good way to use up all those chocolates you were given over Christmas...why not chop them up and indulge in them inside a delicious, fudgy biscuit?
MARTHA'S INSANE CHOCOLATE BISCUITS (Adapted from Martha Stewart)
1 1/2 cups chocolate, roughly chopped
4 tbsp butter
2/3 cup plain flour
1/2 tsp baking powder
1/2 tsp salt
2 large eggs
1 tsp vanilla extract
3/4 cup brown sugar, packed
2 cups chocolate chunks
Preheat the oven to 180C. Gently heat the chopped chocolate in the miscowave, removing and stirring every 20 seconds until smooth and thoroughly melted. Set aside.
Place eggs, sugar and vanilla in a medium bowl and beat with the electric mixer until light and fluffy. Beat in the melted chocolate on a low setting. Add the flour, baking powder and salt. Mix through until the dry ingredients are just combined with the wet. Stir the chocolate chunks through this mixture. On greased and paper lined trays, place heaped tablespoons of the mixture 2-3 inches apart. Do not be concerned that the mixture looks more like brownie batter than biscuit dough, this is as it should be for these particular biscuits.
Bake and rotate the trays half way through the cooking process, until shiny on the top and crackly, for 12-15 minutes. Cool on the trays for 10 minutes before removing and placing on a wire rack to complete the cooling process.