SHOPPING LIST: Cooking Skills: Chocolate 1, Chapter 5 (Brownies and Blondies)

Butter, caster sugar, light brown sugar, eggs with the British Lion mark, vanilla extract, cocoa powder, plain flour, baking powder, salt, dark chocolate (about 70%), white or milk chocolate, full-fat cream cheese, a 20 cm square tin, baking parchment and a skewer.

One-bowl cocoa brownies (16 squares)
[ ] 100 g butter, melted
[ ] 200 g caster sugar
[ ] 2 Lion-marked eggs
[ ] 1 tsp vanilla extract
[ ] 50 g cocoa powder, sifted
[ ] 60 g plain flour
[ ] 1 pinch salt
[ ] 1 20 cm square tin, lined

Melted-chocolate brownies (16 squares)
[ ] 150 g dark chocolate (about 70%), chopped
[ ] 150 g butter
[ ] 200 g caster sugar
[ ] 3 Lion-marked eggs
[ ] 100 g plain flour
[ ] 1 pinch salt
[ ] 1 20 cm square tin, lined

Blondies (16 squares)
[ ] 125 g butter, melted and cooled
[ ] 175 g light brown sugar
[ ] 2 Lion-marked eggs
[ ] 1 tsp vanilla extract
[ ] 150 g plain flour
[ ] 1/2 tsp baking powder
[ ] 100 g white or milk chocolate chunks
[ ] 1 pinch salt
[ ] 1 20 cm square tin, lined

Cream cheese swirl brownies (16 squares)
[ ] 1 batch melted-chocolate brownie batter (above)
[ ] 150 g full-fat cream cheese
[ ] 40 g caster sugar
[ ] 1 Lion-marked egg yolk
[ ] 1 tsp vanilla extract
[ ] 1 20 cm square tin, lined

For the experiments
[ ] Extra butter, sugar and eggs
[ ] Extra small tins and a timer