These brownies are so moist and seem to be just the perfect chocolate flavor that I was looking for last night. Instead of adding the regular semi-sweet chocolate chips, I added the bag that has peanut butter & chocolate chips. Love, love, love these brownies. Sprinkle a little sugar over the top as soon as they come out of the oven and you have yourself a winner! Super easy and quick and you could be munching on them as you watch the New Hampshire returns this evening.
2 cups sugar
2 sticks softened butter
4 eggs
1 cup flour
8 tables cocoa
1 (12 oz) bag of peanut butter/chocolate chips
1 teas vanilla
Cream softened butter with the sugar. Add vanilla and eggs. Stir just until blended. Add cocoa and flour, stirring just until mixed. Add the chips and then spread into a greased 9×13″ pan. Bake for about 18 to 23 minutes, depending on your oven. I take mine out just before the knife comes out clean as I like them a little gooey. Sprinkle with granulated sugar as soon as they come out of oven.
Since we have friends coming in from California next week, I have been looking through different recipes to see what I will be making while they are here. This one will be the one to welcome them in Saturday evening. Isn’t it always just the best to walk in and smell chocolate? They will feel at home instantly when they sit down and share their road trip experience while spooning up this most delicious chocolate dessert. The dessert is made ahead so all you need do is serve it as all of us will have our feet up, ready to hear their road trip stories. (if they are anything like ours, I’m sure there will be some blog stories that will be written.) This is almost flourless, using just 2 tables flour..
2 (8 oz) packages semisweet chocolate baking squares
2/3 cup butter
5 large eggs
2 tables sugar
2 tables flour
Raspberry Sauce
Whipping cream
Line bottom of a 9″ springform pan with parchment paper; set pan aside.
Cook chocolate and butter in a heavy saucepan over medium-low heat until chocolate is completely melted, stirring occasionally. Beat eggs at medium speed with mixer until blended, gradually add the chocolate mixture, beating 10 minutes. Fold in sugar and flour. Pour into prepared pan.
Bake at 400 for 15 minutes. Cake will not be set in center. Cool 30 minutes. Cover loosely and chill 8 hours. Spoon about 2 1/2 Tables Raspberry sauce on each dessert plate. Place wedge of chocolate dessert on sauce. Garnish with whipped cream and a fresh raspberry.
Raspberry Sauce
2 cups fresh raspberry sauce
2 cups water
1/4 cup sugar
2 tables cornstarch
2 tables water
Combine raspberries, 2 cups water and 1/4 cup sugar in a large saucepan. Bring to a boil. Reduce heat and simmer, uncovered about 30 minutes. Press raspberry mixture through a wire mesh strainer, using the back of a spoon to squeeze out juice. Discard pulp and seeds. Return raspberry mixture to saucepan; set aside.
Combine cornstarch and 2 tables water in a small measuring cup, stir until smooth. Stir into raspberry mixture. Cook over medium heat, stirring constantly until mixture comes to a boil. Cook 2 more minute; stirring. Remove from heat and cool completely.
I noticed that I have a new follower on Twitter, Kennbuck Inn and want to say welcome. This dessert would be fabulous served after dinner at any B&B. It is taken from Southern Living Desserts and would be a great ending to any meal. To gooey to slice like a pie, but served as a cobbler with whipping cream or ice cream…I know I would come back to anyplace that served it.
1/2 cup butter
1 (1 oz) sq unsweetened chocolate
1 cup sugar
1/2 cup flour
1 teas vanilla
2 large eggs, lightly beaten
Ice Cream or Whipping Cream
Melt butter and chocolate in a saucepan over low heat, stirring often. Remove from heat. Stir in sugar and next 3 ingredients.
Pour batter into a greased 8″ square pan. Bake at preheated 325 oven for about 22 minutes. (Do not overbake) Serve warm with cream or ice cream.
Chocolate, Chocolate, Chocolate! What a great month to try all new chocolate desserts Finding the Southern Living Chocolate Dessert cookbook, well,what better place to look for all new recipes. 
1 (21 oz) box chewy fudge brownie mix (Duncan Hines is recommended)
1/4 cup water
1/2 cup oil
3 large eggs, lightly beaten
1/2 cup chopped pecans
1 1/2 cups heavy whipping cream
1 tables instant coffee granules
1/4 cup powdered sugar
Garnish: chocolate shavings
Coat 2 ( 8″) round cake pans with cooking spray. Line pans with wax paper and coat with the cooking spray.
Combine brownie mix and next 3 ingredients in a large bowl. Stir in pecans (Hum…I might be tempted to add about 1/2 cup chocolate chips). Spread batter evenly into prepared pans; bake for almost 23-25 min or until they test done.
Remove from oven and place on wire racks to cool completely.
Combine whipping cream and coffee granules. Beat at medium speed with mixer until starting to hold shape. Gradually add the powdered sugar and continue to beat until stiff peaks form. Spread whipped cream mixture on top of one brownie layer that you have placed on a serving platter. Top with remaining brownie layer and spread the rest of the whipped cream mixture over the top and sides of the brownie cakes. Store in fridge and garnish as desired.
I guess you can tell that I’m in my cake mode. I get in cookie mode, pie modes and now cake. I have one piece left of the Tuxedo cake and am saving it for tonight to eat during The Good Wife. But this cake, (once again, thank you Paula Deen) well…I will be making it Tues so I can watch Adventures of Laura and have cake.
1 1/4 cups butter, softened
1 1/2 cups sugar
1/2 cup firmly packed light brown sugar
1 tables vanilla
5 large eggs
2 1/2 cups flour
3/4 cup unsweetened cocoa
1 1/2 teas baking soda
1 teas baking powder
1/4 salt
1 1/2 cups buttermilk
1/2 cup sour cream
Chocolate-Hazelnut Frosting
1 (8 oz) package cream cheese, softened
1/2 cup butter, softened (1 stick)
1 1/2 cups chocolate-hazelnut spread (such as Nutella)
1/2 cup sour cream
5 cups powdered sugar
Cake:
Preheat oven to 350. Spray 3 (9″) cake pans with Pam. Coat with flour if you are not using the Pam with flour.
In a large bowl, beat butter, sugars and vanilla with mixer on medium speed until fluffy. Add eggs, one at a time, beating well after each addition.
In a medium bowl, whisk together flour and next 4 ingredients. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until all is combined. Stir in sour cream. Spoon batter evenly into cake pans. Bake for 15 to 20 min, or until cake tests done. Let cool in pans for 10 min and remove from pans onto wire racks.
Spread frosting between layers and on sides and top of cake when completely cool. Garnish with chopped hazelnuts if desired.
Frosting:
In a large bowl, beat cream cheese and butter with a mixer at medium until creamy. Beat in Nutella and sour cream until combined. REduce speed to low and gradually add powdered sugar, beating until well combined and no lumps remain.
Having just returned from Corpus where we go to see my mom, as usual, we stay with the friends who I have mentioned several times. They treat me like their daughter and Randy, well, Hal, who is 90 bends Randy’s ear about the oil field surveying business. Hal still goes to work everyday and Jane cooks non-stop. She is 80 and has so many of the best old cookbooks that I love to look through as we sit and talk in the evening. I copied several of the recipes that caught my eye. Frosty loves crème brulee and I love chocolate, so when I read this recipe, I couldn’t wait to come home and make it. Since we will be having pecan pie and piles of whipping cream piled on pumpkin pie this week, I think I had better hold off since this recipe has lots of heavy cream and 4 egg yolks. Do not want to spend our Thanksgiving in the hospital having our arteries unclogged.
1 1/4 cups heavy cream
1 teas vanilla or 1 vanilla bean
1 (4 oz) dark chocolate, chopped
4 egg yolks
t Tables sugar
4-6 Tables sugar for topping
Preheat oven to 300. Mix cream and vanilla together in a double boiler. Heat mixture for 10-15 min and stir in chocolate. Remove vanilla bean if that is what you used instead of extract. Whisk egg yolks and sugar together in a mixing bowl.. Slowly pour chocolate mixture into egg mixture, continuously stirring.
Place bowl over simmering water (which was under the chocolate mixture) until cream mix thickens and coats back of spoon. This takes about 6-8 min. Pour into 4 (4 oz) custard dishes. Place in a large baking pan and add enough water to come up halfway to the sides of the custard cups. Bake until custard is set, about 1 hour. Remove from water and cool. Cover and refrigerate; sprinkle 1 tables of sugar over top of each cup and with a brulee torch, caramelize the top before serving.
We are having some friends over tonight for dinner. When I was thinking about what we would have for dessert, this recipe popped in my mind from many years ago. My sister-in-law at that time, had developed a recipe that we had hoped would be exactly like the fudge pie we always ordered at a restaurant there in Corpus. After many attempts, this is the recipe that she finally thought would give us that same flavor. We top it with whipped cream and just used a chocolate crumb pie shell to make it even easier. It is a one bowl fudgy flavored great recipe…easy and yummy….get the whipped cream ready.
1 1/2 cups sugar
2 tables flour
2 tables cornstarch
3 teas unsweetened cocoa
2 tables water
1 1/2 tables melted butter
2 eggs
1 (12 oz) can of evaporated milk
1/2 cup coconut
1/4 cup chopped pecans
1 teas vanilla
1 unbaked pie shell (I use the Keebler Chocolate Crumb shell)
Preheat oven to 375.
In a large bowl, combine the sugar, flour, cornstarch and cocoa. Add water, melted butter and whisk until mixed well. Add the eggs one at a time, beating well after each addition. Add the milk, vanilla, coconut and nuts. Mix until combined. Pour into pastry shell and bake in preheated oven for about 45 minutes, or until firm to the touch. Cool completely and top with whipped cream.
Before leaving Phoenix last Saturday, we stopped at a place called Kneaders to grab a bite, and a sack of cookies, just in case something should happen and we were trapped in the desert for a couple of hours with no chocolate in the car. The chocolate caramel cookie with sea salt called my name and I gladly took one with me. Whoa….a great deep chocolate flavor with melted caramel sprinkled with crushed pecans and sea salt. Why had I not tasted it before leaving the parking lot to where I would have known to buy 2 dozen of them to get us through the desert. I savored each and every bite. I told Randy how great it was, but I was not about to offer him a taste. I wanted the whole cookie to myself. (I reasoned that if he would have wanted one, he should have bought it instead of the boring oatmeal cookie)
Immediately after arriving at home, I began a search for a deep chocolate cookie that I could combine with caramel and sea salt with pecans. Am making them this time using Hershey’s Caramel-filled kisses, but next time I will use Kraft Caramels which I will cut each on in two and place in the indention when the cookies come out of the oven. By George, I think we have it. I found in my Holiday Cookies a deep chocolate thumbprint that I will use as a base…here is the recipe:
1 1/2 cups flour
1/2 cup unsweetened cocoa powder
1/2 teas baking powder
1/4 teas salt
1 cup butter, softened
3/4 cup sugar
1 teas vanilla
1 egg yolk
bag of Hershey’s Caramel-filled kisses (Have them unwrapped and ready to place on hot cookie)
Sea Salt
Preheat oven to 325. Combine flour, cocoa, baking powder and salt in medium bowl.. Set aside.
Combine the butter, sugar and vanilla in a bowl. Mix at medium speed with mixer until creamy. Add the egg yolk and mix until well blended.
Reduce mixer speed to low and add flour mixture. When flour is completely mixed in with butter mixture, shape dough into 1″ balls.
Place 2″ apart on ungreased cookie sheets. Make indention with Thumbie (which can be purchased from Chocolate Castles for $5 plus s&h) or finger (which will get cookie dough under your fingernails, which in turn will make you wish you had ordered a Thumbie)
Bake in preheated oven 10-11 minutes. Remove from oven and place a caramel kiss in center of indention immediately. As the kiss begins to melt, sprinkle with sea salt and crushed pecans.
Makes approximately 3 dozen
Paula’s done it again. This recipe combines two great flavors. Cherry & Chocolate
Taken from her Jan/Feb, 2012 issue, these are truly decadent.
1 cup butter
6 (1 oz) squares semisweet chocolate, chopped
1/2 cup unsweetened cocoa powder
1 1/4 cups sugar
4 large eggs
2 cups flour
1 teas baking powder
1 teas salt
1/2 teas baking soda
1 1/2 cups buttermilk
Cherry Buttercream Frosting
Preheat oven to 350. Line 24 cupcake pans with paper liners.
In medium saucepan, combine butter, chopped chocolate and cocoa powder.
Cook over medium heat, stirring frequently until chocolate is melted and smooth. Cool for 15 minutes.
In a large bowl, beat sugar and eggs at high speed with mixer until thick and pale.
In a small bowl, combine flour, baking powder, salt and baking soda. Gradually add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Beat just until combined after each addition. Stir in butter-chocolate mixture.
Spoon batter into prepared muffin cups. Bake for 14-16 min or until a toothpick inserted in center of one cupcake comes out clean. Cool completely and then frost with the cherry buttercream.
Cherry Buttercream
1 1/2 cups sugar
6 egg whites
2 cups unsalted butter, softened
1/4 cup maraschino cherry-flavored syrup
In top of double boiler, whisk sugar and egg whites until combined. Cook over simmering water until mixture reaches 140 on a candy thermometer; do not stir. Immediately pour mixture into the bowl of a heavy duty stand mixer. Beat at high speed for 10 minutes. Reduce speed to medium low. With mixer running, add butter, 2 tables at a time, beating just until combined after each addition. Add cherry-flavored syrup, beating until combined. Keep buttercream at room temperature until ready to frost cupcakes.
Makes 24 cupcakes
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