Hi loyal chocolate followers! I really need to get my chocolate back on and what better way to do that than with chocolate, chocolate, and more chocolate!
These brownies are the real deal! I only use real butter and vanilla – NEVER margarine or imitation extracts. In fact, I make my own delicious vanilla! We’ve been known to call a cab or two when people leave our house after devouring dessert!
Chocolate Brownies with Chocolate Icing
Serves: 32 brownies
For the brownies
1 cup unsalted butter, melted
1½ cups white sugar
1½ cups light brown sugar
1 tablespoon vanilla extract
1½ cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt
For the frosting
2/3 cup granulated sugar
1/3 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
1 cup milk
1 cup real butter, softened
1 cup semi-sweet chocolate chips, melted
Optional: Additional cocoa powder as needed
For the brownies
Preheat oven to 350 degrees F. Lightly grease a 9×13 baking dish.
Combine the melted butter, sugars, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
In a separate bowl, combine the flour, cocoa powder, and salt. Gradually stir flour mixture into the egg mixture until blended. Spread the batter evenly into the prepared baking dish.
Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before frosting.
For the frosting
Melt chocolate chips if you haven’t already and set aside to cool, but not so cool that it hardens. It can be close to room temperature and still be soft and stir-able.
In a small saucepan, whisk together sugar, flour, cocoa, and milk; bring to a boil, whisking frequently. Boil 1-3 minutes or until thickened like a thinned pudding. Remove pan from heat and strain mixture into a small bowl to get rid of any small flour clumps that may have formed. Cool completely in the refrigerator or freezer.
When chocolate flour mixture is cooled, beat the butter with an electric mixer until creamy, about 1 minute. Beat in the cooled chocolate mixture until well combined fluffy, about 1 minute. Add in melted chocolate and beat again until well combined and fluffy, about 2 minutes.
Spread frosting on top of the brownies, sprinkle with mini chocolate chips, cut, and serve! Use round or square cookie cutters to achieve this look.
The frosting recipe will frost 24 cupcakes. These are also great single layered – but why stop there! Pile them one on top the other and enjoy a mega chocolate treat!
Although there have been posts on my blog this past month, I have not been active – anywhere! Today marks the one month mark for me being under the weather. It began with a monster virus. That is the only thing I can think to call it. It just DID NOT fall into the category of just “virus”. That literally whipped my butt. That not only grabbed a hold of me but wouldn’t let go for about a week.
Then, because I did not take my sinus meds for two weeks (with the weather constantly changing between hot-cold-rainy-windy) that led to the current battle of a sinus infection. I literally spent two and a half weeks in my recliner in my pajamas. That has never happened to me before.
So! Now that I am feeling somewhat better (the worst is behind me, I hope) I decided to post something chocolate! I’m not quite up to eating chocolate again, but it doesn’t stop me from drooling over it!
As I was going through the backlog of emails – I didn’t check emails for three weeks either – I found an email from Hershey with a recipe for fudge brownies. I can picture somewhere in the near future (I hope) eating one of these brownies topped with Blue Bell Homemade Vanilla Ice Cream!
Without further adieu, here is the recipe. Oh! And did I mention how easy it is to make?
3/4 cup HERSHEY’S Cocoa
1/2 teaspoon baking soda
2/3 cup butter or margarine , melted and divided
1/2 cup boiling water
2 cups sugar
1-1/3 cups all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup HERSHEY’S SPECIAL DARK Chocolate Chips
Heat oven to 350°F. Grease 13x9x2-inch baking pan.
Stir together cocoa and baking soda in large bowl; stir in 1/3 cup butter. Add boiling water; stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup butter; stir until smooth. Add flour, vanilla and salt; blend completely. Stir in chocolate chips. Pour into prepared pan.
Bake 35 to 40 minutes or until brownies begin to pull away from sides of pan.
Remove from oven and allow to cool. Cut into squares.
Makes about 24 brownies.
I would add one more step! Place brownie in the bottom of a bowl and add a huge scoop of your favorite ice cream!
This double chocolate brownie cheesecake is worth every sinful calorie! A smooth, dense chocolate cheesecake filling is baked over a fudge-y brownie base, then crowned with gooey, buttery, salted caramel wet walnut topping. You’ll think you’ve died and gone to heaven!
It’s creamy and dense, just like any New York style cheesecake ought to be, but with the added indulgence of deep, rich, chocolate. As if that weren’t enough, we are baking it over a thin layer of the fudge-iest cocoa brownie, and then topping it with toasty walnuts that have been drowned in gooey, butter-y, salted caramel sauce. It just doesn’t get any better!
You may notice this recipe states that the cheesecake should be baked in a cake pan. This is a little unorthodox, I know. Most of the time, cheesecakes are baked in a springform pan with removable sides. But here’s the thing: a cheesecake wants to be baked in a water bath, so it gets gentle even heat and doesn’t crack. But those darn springform pans always, always leak. Even when they are wrapped in foil, that water somehow makes its way in there and then you have a wet bottom. That’s just a crying shame. Making cheesecake is an event. You don’t want to go to all of that trouble and then end up with a soggy crust.
I have found that the removable sides aren’t even necessary. If the pan is well-greased, and the cheesecake is well chilled (it’s best to make it the day before so it can chill overnight), it can be flipped out of the pan relatively easily. Sometimes, if things are really cold, the fat that was used to grease the pan can harden a bit and complicate things, but if you warm up the outside of the pan with a hot towel, it re-liquifies and things slide right out. I flip it face down onto a big plate and then flip it right side up onto a platter.
Double Chocolate Brownie Cheesecake with Salted Caramel Wet Walnuts
This Double Chocolate Brownie Cheesecake is worth every sinful calorie! A smooth, dense chocolate cheesecake filling is baked over a fudge-y brownie base, then crowned with gooey, buttery, salted caramel wet walnut topping. You’ll think you’ve died and gone to heaven!
Place the sugar, cocoa, and salt in a microwave-safe bowl and whisk to combine. Add the butter, and microwave in 30-second increments until melted. Stir together until smooth. Add in the egg and vanilla, stirring until blended. Fold in the flour.
Transfer the brownie batter to the prepared pan, and bake for 15 minutes.
Make the Chocolate Cheesecake:
Place the sugar, cocoa, and salt in a large mixing bowl, and whisk to combine. Add the cream cheese, mixing on medium-low speed until combined. Add the eggs and yolks, one at a time, stopping to scrape the bottom and sides of the bowl with a silicone spatula after each addition. Stir in the cream, melted chocolate, and vanilla, and transfer the cheesecake batter to the prepared pan.
Rap the unbaked cheesecake sharply on the counter a few times, to eliminate any large air bubbles. Place it in a larger baking dish, and pour very hot water into the larger dish until it comes up about 1-inch around the cheesecake pan.
Bake for 20 minutes at 350 degrees F, then lower the oven temperature to 250 degrees F, and bake for another 65 minutes, or until set around the edges but still slightly jiggly towards the center. Turn off the oven, and prop the door open with a wooden spoon. Allow the cheesecake to cool slowly in the oven for at least an hour. Refrigerate for 2 hours to overnight before flipping out of the pan and onto a serving plate. (Wrap in a hot towel to help release the cheesecake from the pan.)
Make the Salted Caramel Wet Walnuts:
Place the walnut halves on a baking sheet in a single layer. Toast in a 350 degree oven for about 4 minutes, or until golden brown and fragrant.
Transfer the walnuts to a small bowl and fold together with the salted caramel sauce. Spoon the topping over the cheesecake just before serving.
The other nice thing about this size pan is how tall and majestic! Talk about a jaw-dropper. Your guests will be so impressed. And just wait ’til they taste it! This is one incredibly unforgettable dessert.
1. Combine butter, unsweetened chocolate, and 1 1/2 cups chocolate morsels in a large heavy saucepan. Cook over low heat, stirring constantly, until butter and chocolate melt; cool.
2. Combine flour, baking powder, and salt; set aside.
3. Beat eggs, sugar, and vanilla at medium speed with an electric mixer. Gradually add flour mixture to egg mixture, beating well. Add chocolate mixture; beat well. Stir in remaining 1 1/2 cups chocolate morsels and pecans.
4. Drop dough by 2 tablespoonfuls 1 inch apart onto parchment paper-lined baking sheets.
5. Bake at 350° for 10 minutes. Cool slightly on baking sheets; remove to wire racks to cool completely.
I have heard it said that Oreo cookies are addictive. I tend to believe it, having experienced it first hand. You can take that addiction one step further and try eating ONLY ONE of these Oreo Truffles. Bet you can’t eat just one!
Place half of Oreos in a food processor and process into fine crumbs. Transfer crumbs to a large bowl, and repeat with the second half of Oreos.
Add cream cheese and work crumbs into cream cheese with a rubber spatula. Texture should resemble damp sand and be able to hold it’s shape when rolled into a ball.
Roll Oreo mixture into 1-inch balls and place on prepared baking sheet. Freeze for 1-2 hours, or until truffles have hardened.
Melt chocolate chips in a microwave-safe bowl according to package directions. Dip truffles in chocolate, spooning chocolate over truffles to cover if necessary, and remove with a fork. Place truffles back on the baking sheet. Once chocolate has set, trim any puddles or trails of chocolate with a sharp knife.
Melt white chocolate according to package directions, and let it cool for 2-3 minutes. Transfer white chocolate to a zip-top bag with a small corner cut off. Drizzle white chocolate over truffles.
Heat oven to 450°F. Line rectangular pan, 15×10 inches, with cooking parchment paper, allowing edges to overhang 2 inches on 2 sides. Unroll pie crusts. Press crusts in bottom, cutting to fit; moisten seams with finger dipped in water, and press seams firmly to seal. Once bottom of pan is covered, use any additional crust, cut into 1/2-inch strips, along edges of pan to thicken edges (using same method as above). DO NOT PRICK CRUST. Bake 11 to 13 minutes or until golden brown.
Meanwhile, in 2-quart saucepan, heat pecans, brown sugar, water and vanilla to boiling over medium heat, stirring constantly. Boil and stir 3 minutes. Immediately spread evenly over hot crust. Drizzle caramel topping evenly over pecan mixture.
Bake 3 to 5 minutes or until caramel is bubbly in center. Sprinkle with chocolate chips and salt. Cool pan on cooling rack 30 minutes. Place pan uncovered in refrigerator about 30 minutes or until chocolate chips are set. Lift from pan by parchment edges. Peel parchment from bark; cut or break bark into about 2-inch pieces.