We received a special request for Charlie's brownie recipe which was on our Winter recipe page so we're making it available all year round along with a couple of his other favourites!

Charlie's Chocolate Crumbly Fudge Brownies

Ingredients:
180g pack Burnt Sugar Crumbly Fudge (Fairtrade, CarbonZero and available from Oxfam and Waitrose),
250g Bournville Plain Chocolate, chopped,
175g unsalted butter,
3 eggs,
225g light muscovado sugar,
75g self-raising flour,
half teaspoon baking powder.

Preheat the oven to 190°C, gas mark 5. Line a 27 x 18 cm baking tin with baking parchment. Cut the fudge into small 1cm cubes. Melt the chocolate and butter by heating in a bowl over a pan of gently simmering water. Stir to make a smooth sauce then remove from heat and allow to cool slightly. In a large mixing bowl, whisk together the sugar and eggs until thick, smooth and just frothy. Stir in the melted chocolate mixture, then the flour and baking powder. Stir in half of the fudge and pour into the tin, spreading out into the corners. Scatter with the remaining fudge pieces. Bake in the oven for around 30 minutes until a sugary crust has formed. The mixture will still feel wobbly underneath but don't worry as it will firm up as the brownies cool. Don't be tempted to cook for longer as they taste so much nicer moist and gooey. Leave to cool in the tin and then lift out and cut into pieces (15 for us but that's fairly generous portions).

Chocolate Cake

Ingredients:
200g Bournville Plain Chocolate
6 tbsp milk
175g softened butter
175g caster sugar
4 beaten eggs, medium to large
150g self-raising flour
100g ground almonds
half teaspoon baking powder

For icing:
50g butter
200g Bournville Plain Chocolate
100g icing sugar
2 tbsp milk

Preheat the oven to 180°C, gas mark 4. Line 2 x 20cm round shallow cake tins with grease-proof paper. Break the chocolate into pieces, add the milk, then melt in a heatproof bowl over a pan of simmering water. Stir frequently until smooth. In a large mixing bowl, beat together the butter and sugar until creamy. Whisk in the eggs, then fold in the flour, baking powder and ground almonds. Add the melted chocolate mixture and stir until well combined and evenly coloured. Divide the mixture between the two tins and bake for up to 30 minutes, until just firm. Cool for a while in the tin and then transfer to a wire rack.

To make the icing, melt the butter with the chocolate in a non-stick pan. Remove from the heat and sift in the sugar, then stir in the milk and beat well. Use half of the icing to sandwich the cake layers together and spread the other half over the top of the cake.

Double choc chip cookies

100g bar milk chocolate (we use Divine or Green & Blacks)
100g bar white chocolate (ditto)
125g softened butter
100g caster sugar
100g light muscovado sugar
1 egg, medium to large
220g plain flour
3 tbsps cocoa powder
half teaspoon baking powder
half teaspoon bicarbonate of soda

Preheat the oven to 180°C, gas mark 4. In a large mixing bowl, beat together the butter and the two sugars until soft and fluffy, then beat in the egg. Sift in the flour, cocoa powder, baking powder and bicarbonate of soda. Mix well. Cut the chocolate into large chunks, then stir into the cookie mixture until evenly distributed. Take two non-stick, ungreased, baking trays and arrange heaped tablespoons of the cookie mixture, roll into balls then flatten slightly with your fingers. Allow plenty of space in between as they will spread. The mixture will make about 10 giant-sized cookies or 16 medium. Bake in the oven for 12-15 minutes until just firm, they should still be soft at this point - don't worry as they will harden as they cool. Leave on the baking tray for around 5 minutes before transferring to a wire rack to finish cooling.

Charlie's Magic Chocolate Pudding

200g milk chocolate (we use Cadbury's Dairy Milk)
200ml milk
50g butter
75g golden caster sugar
2 eggs, separated
50g self-raising flour
25g cocoa powder

Preheat the oven to 180°C, gas mark 4. Break the chocolate into pieces, add the milk, then slowly melt in a heatproof bowl over a pan of gently simmering water. Stir until smooth. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Gradually add the egg yolks, melted chocolate mixture, flour and cocoa powder and beat until smooth. In another bowl, whisk the egg whites until they stand in soft peaks, taking care not to overbeat. Gently fold into the chocolate mixture. Pour into a 1.1 litre ovenproof dish and place in a roasting tin filled with an thick layer of hot water (we fill to around an inch). Bake in the oven for an hour, covering after 40 minutes with lid of dish or a loose covering of foil to prevent overbrowning. Serve warm.

The pudding should separate into a sponge top and thick chocolate sauce at the bottom (which is the magic part!). If it fails to separate, try a deeper layer of water or cook for slightly less time - but it should be firm to the touch on top. It also tastes great cold - denser and even more chocolatey!