People, I’m getting as predictable as a Cathy cartoon. Take out your calendars, tick 28 days from now, and inevitably, this page will be topped with yet another chocolate-supporting confection. All month long, I look at this dark food of the gods, daily, I submit to a bittersweet bite, yet rarely do I desire to…
When I was in Brooklyn a few months back doing a booksigning with the lovely folks from The Brooklyn Kitchen, a friendly woman came up to me bearing a box of treats from her bakery. I don’t like to eat in front of people, because, frankly, no one wants to meet up with an author…
Ingredients:10 tablespoons (140 grams) unsalted butter1 1/4 cups (250 grams) granulated sugar3/4 cup plus 2 tablespoons (65 grams, may vary by brands) unsweetened cocoa powder (natural or Dutch-process)1/4 teaspoon salt (or a heaping 1/4 teaspoon flaky salt, as I used)1/2 teaspoon pure vanilla extract2 large eggs, cold1/2 cup (65 grams) all-purpose flour2/3 cup (75 grams)…
Ingredients:8 tablespoons (1 stick) unsalted butter, cut into pieces, plus more for pan1 cup all-purpose flour, spooned and leveled1/4 cup unsweetened cocoa powder1/2 teaspoon baking powder1/2 teaspoon salt1 cup coarsely chopped nuts8 ounces semisweet or bittersweet chocolate, chopped1 1/4 cups sugar3 large eggsInstructions:1. Preheat oven to 350 degrees. Brush a 9-inch square baking pan with…
Ingredients:1 box Chocolate Cake Mix, 18 To 20 Ounce Box1/3 cup Evaporated Milk1 stick Butter, Melted9 whole Peanut Butter Cups (regular Size, With The Paper Pulled Off)12 whole Rolo Candies1/2 cup Finely Chopped Pecans1/3 cup M&Ms1/4 teaspoon SaltPowdered Sugar (for Sprinkling)Instructions:Preheat the oven to 350 F.Put the dry cake mix in a large bowl and…
Ingredients:Nonstick vegetable oil spray12 ounces bittersweet chocolate (do not exceed 61% cacao), chopped, divided11 tablespoons (1 stick plus 3 tablespoons) unsalted butter, cut into 1-inch cubes1 1/4 cups sugar3 large eggs1 1/2 teaspoons vanilla extract1/4 teaspoon salt1 cup unbleached all purpose flour1 cup walnuts, toasted, coarsely chopped3/4 cup heavy whipping cream
Hazelnut Brownies October 29th, 2008 | Category: Brownies, Chocolate Here’s the second recipe I developed for BRAVACASA: Hazelnut Brownies. These brownies fall into the “fudgy” category, with a moist and intensely chocolaty interior. It is almost as if you’re biting into a bar of dark chocolate with hazelnuts. Doesn’t it sound good? And wait (if…
Ingredients:1 19 1/2 oz. pkg. fudge brownie mix2 cups mini marshmallows, divided1 12-oz. pkg. semi-sweet chocolate chips, divided1 cup dry-roasted peanuts, divided
Katharine Hepburn brownies are an American classic and so easy to make with everyday pantry ingredients. Turns out dark, rich, intense, chewy fudge brownies. One of our most popular chocolate desserts. Here’s the original recipe. We first happened upon the Katharine Hepburn brownie recipe—a charmingly old-fashioned brownie recipe—in the article “A Harried Cook’s Guide to…
Brownies My Way July 20th, 2007 | Category: Brownies, Chocolate Some like it fudgy, some like it cakey. Some add walnuts, some don’t. Some prefer thin slices, some like it thick. No matter which, I believe every baker has a favorite brownie recipe of his own. For instance, according to Dorie, Julia Child prefers them…
[Photograph: Quentin Bacon] A spoonful of cardamom added to espresso powder gives these brownies a decidedly Middle Eastern flavor. Perfect as a post-meal pick-me-up, or to keep your dinner guests perked. Excerpted from Balaboosta by Einat Admony (Artisan Books). Copyright � 2013. Photographs by Quentin Bacon.
MonicaPM | 08/11/2013 I’m experimenting with brownie recipes as different members of my family have different brownie preferences, so I tried this cakey version. The texture is nice, moist and crumbly, like a cake, but we felt that one egg might be enough and more chocolate is needed, also probablyless sugar. I’ll try another batch…
[Photographs and original illustrations: Cakespy] Jessie Oleson (aka Cakespy) drops by every Monday to share a delicious dessert recipe. —The Mgmt. What on earth is a Brownie Upside-Down Brownie? First, think to yourself: “Pineapple Upside-Down Cake”. Now, replace “pineapple” with “brownie” and “cake” with “brownie.” Now you are getting the idea. This brilliant notion came…
2. Heat butter and chocolate in a heatproof bowl set over a pan of barely simmering water, stirring, until melted and smooth. Place eggs, sugar, and salt in large bowl and whisk until lightened, about 45 seconds. Whisk in chocolate mixture and vanilla until mixture is glossy and smooth. Add flour, cocoa, and baking powder…
Jessie Oleson (aka Cakespy) drops by every Monday to share a delicious dessert recipe. —The Mgmt. [Original artwork and photographs: Jessie Oleson] Blondies or brownies? It’s a delicious dilemma: they’re both bar cookie classics, one rich in brown sugar, the other redolent of chocolate. But why should you have to decide? Because they taste so…
[Photographs and original illustrations: Cakespy] So what happens, exactly, when you cross a Nanaimo Bar with a brownie? Visually, it doesn’t differ too much from a traditional Nanaimo bar. But taste-wise, you have a sweet specimen which ups the ante of both desserts: a delicately crumbed, buttery brownie base coated with a smooth, creamy, custard-buttercream…
2. In bowl of stand mixer fitter with paddle attachment, cream together butter and granulated sugar until thick, about 30 seconds. Add eggs, one at time. Beat well between each addition. Stop mixer, scrape down sides and bottom of bowl. Add vanilla extract, mix until combined. Stop mixer. Add whisked dry ingredients. Blend until a…
2. In a large bowl, stir together flour, sugar, cocoa, salt, and baking powder until combined. Add cola, a little at a time because it will foam, until incorporated and batter forms. Pour batter into pan and bake until a tester inserted into the middle of the pan comes out clean, about 30 minutes. Top…
Peanut butter in every layer. [Photograph: Yvonne Ruperti] These decadent brownies have three layers of peanut butter: a peanut butter brownie base, peanut butter chocolate frosting, and a peanut butter chocolate ganache. Notes: For deep chocolate flavor, I like to use a 70% bittersweet chocolate here. Make sure brownies are completely cool before adding peanut…
1. Place your baked and cooled brownies into a large bowl. Crush with your hands. This should be a very sticky, cohesive mass; if it is crumbly, add up to 3 tablespoons of melted butter to the crushed brownie mixture; this should make it sticky to the point where you could form it into a…
3. Making the Batter: Combine white sugar, brown sugar, salt, eggs, vanilla, and instant espresso (if using) in the bowl of a stand mixer fitted with the whisk attachment. Whip on medium-high until extremely thick and fluffy, about 8 minutes. (The whipping time can vary significantly depending on bowl size, batter temperature, and mixer wattage,…
2. In a small saucepan, combine butter and chocolate and cook over medium heat, stirring often, until just melted. Stir until smooth. Take off heat and stir in sugar. Whisk in eggs one at a time. Stir in flour and salt until combined. Add 1/2 of chopped peppermint bark to batter and stir to incorporate.
Orange Shopping Tip Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money. Orange Cooking Tip Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down…
Ingredients:1 family-size package fudge brownie mix1 tsp vanilla extract1 tsp ground cinnamon1 cup semisweet chocolate chips16 oz chocolate frosting¼ tsp ground cinnamon