Decadent fudge brownies...

I can never get tired of trying out new brownie recipes, most of my recipes are somewhat similar with just a slight change in ingredients or preparation methods but who needs to change something that PERFECT anyways? These brownies are almost fudge like and very rich, a cold cup of milk is a must in my opinion.

Ingredients
7oz semisweet chocolate morsels
1 stick butter (100grams) room temperature
1 cup plus 3 tablespoon castor sugar
3 tablespoon cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
3 large eggs
1 cup all purpose flour
1 cup milk chocolate morsels
1 cup toasted chopped walnuts

Directions Preheat oven to 350*. Brush a 14x8 inch baking pan with butter and line with parchment paper, leaving a 2inch overhang on the two sides. Combine the walnuts and milk chocolate morsels with 1 teaspoon cocoa powder into a small bowl and set aside. In a medium bowl whisk your flour, baking powder, cocoa powder, and salt. Set aside. In a double boiler heat your butter and chocolate until it becomes completely melted and smooth (approx 2-3min) remove glass bowl from pan and stir in your sugar. Allow the mix to cool down for 2 minutes and whisk in the eggs one at a time to combine. Add the vanilla and mix for approximately 3 minutes. fold the dry ingredients into the chocolate mix just until combined. Fold in the chocolate and walnut mixture until combined, make sure not to over mix the batter. Pour the batter into prepared pan; smooth top with a rubber spatula. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 35 minutes. Remove from the oven let cool slightly in pan, about 15 minutes. Lift out brownies; let cool completely on a wire rack before cutting into squares.

Mississippi mud, brownies.

These brownies were outrageous! My brother would describe them as "Being so good, you want to cry". I had planned on having a special photo shoot with these babies but they didn't last long, I think they even made my husband eyes roll back when he took the first bite. I usually add at least 1/4 cup of cocoa powder into the dry ingredients but today I chose to add an extra ounce of semisweet chocolate morsels to see if it made a difference and in my opinion, they tasted much better. You can add as much or as little to the topping or replace some of the chocolate chips with toasted chopped walnuts.

Ingredients
8 tablespoons (1 stick) unsalted butter, cut into pieces, plus more for pan
1 cup all purpose flour (spooned and leveled)
1 teaspoon baking powder
1/2 teaspoon salt
9 ounces semisweet or bittersweet chocolate, chopped
1 1/4 cups sugar
3 large eggs
1/2 teaspoon vanilla

Topping
1 cup milk chocolate morsels
1 cup mini marshmallows or 10 large marshmallows chopped into pieces.

Directions
Preheat oven to 350*. Brush a 10 inch baking pan with butter and line with parchment paper, leaving a 2inch overhang on the two sides. Combine the topping ingredients into a small bowl and set aside.

In a medium bowl whisk your flour, baking powder, and salt. Set aside.

In a double boiler heat your butter and chocolate until it becomes completely melted and smooth (approx 2-3min) remove glass bowl from pan and stir in your sugar and vanilla.

Allow the mix to cool down for 2 minutes and with and electric mixer beat in the eggs on medium speed one at a time. Beat the mix for approximately 5 minutes or until it becomes fluffy and lighter in color.

fold the dry ingredients into the chocolate mix just until combined. Pour the batter into prepared pan; smooth top with a rubber spatula. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 35 minutes. Remove from the oven and top with the prepared chocolate chips and marshmallow topping. Place back into the over for an extra 3 to 5 minutes or until the marshmallows begin to turn golden in color and the chocolate chips have slightly melted.

Let cool slightly in pan, about 15 minutes. Lift out brownies; let cool completely on a wire rack before cutting into squares.

Chocolate mousse layered cake

If you're looking for an easy "Death by Chocolate recipe" please stop and make this right now. This cake is so chocolaty amazing I could not believe the 1st bite, the 2nd, and the last. I remember making these amazing Ghirardelli brownies when I was in the USA and my niece saying they were so good, she almost felt bad eating them. Well this is exactly how I felt when I ate this cake.


Ingredients
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup cocoa powder
2/3 cup butter (room temp)
3 eggs
1 cup sugar
1 teaspoon vanilla
1 1/3 cup milk

Directions
Heat oven to 350*, line a jelly roll pan or a cookie sheet that's at least 1inch thick with foil paper, butter and dust the foil paper with flour.

Beat butter and sugar in your electric mixer or by hand until light and fluffy, add vanilla and eggs and beat to combine.

Sift your flour, cocoa powder, baking powder, and baking soda.

Gradually add your dry mix to your  butter mix alternately with the milk, mixing until well combined.

Evenly spread the batter onto your prepared pan, bake for 15 to 20 minutes or until toothpick inserted comes out clean. Cool 10 minutes. Invert onto wire rack; carefully peel off foil. Cool completely.

Trim edges from cake; cut cake crosswise into 4 equal pieces, each about 9x3-1/2 inches. Place one layer on serving plate; spread with about 1/2 cup filling of CHOCOLATE MOUSSE Repeat with 2 more layers; decorate cake with remaining chocolate mousse or dust with powder sugar.

adapted from, Hershey's.

Cake like brownies

I think I've mentioned more than once how much my son and I love brownies? I made these for my friend and her kids and they loved them just as much as we do. You can eat these as is or get fancy and top them with chocolate ganache. I had both bittersweet chocolate and white chocolate in hand, so I made a chocolate ganache and a white chocolate ganache and got "Fancy" with my brownies.


Ingredients
8 tablespoons (1 stick) unsalted butter

1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons instant espresso powder
8 ounces semisweet or bittersweet chocolate, chopped
1 1/4 cups sugar
4 large eggs
1/2 cup chocolate chips


Directions
Preheat oven to 350*. Brush a baking pan with butter and dust with a mix of cocoa powder and flour. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside. Melt your chocolate and butter in a double boiler until smooth, mix with a fork. Remove bowl from pan, add sugar and mix to combine, add eggs and mix to combine. Add your flour mix, espresso powder, vanilla and chocolate chips. Mix until moistened but making sure not to over mix. Pour into prepared pan, smoothing the top evenly. Bake for approximately 45 minutes or until tooth pic inserted comes out with a few crumbs attached. These baking instructions are for a 9 inch square baking pan, if you're using a slightly bigger pan, reduce the baking time by 15 minutes or until toothpick test comes out semi clean and the brownies appear to be done. Cool brownies for 20 minutes in the pan then cut while still in the pan or remove the entire brownie and top with chocolate ganache or eat as is.

Cinnamon mocha brownies (coffeehouse)

Who doesn't like brownies? If your answer is "Me" then this recipe is still for you my friend. These brownies scream out Chocolate Goodness and I'm sure you will change your mind once you give them a try. I've been using an old recipe I found on the Martha Stewart's site for a while now, but this time I decided to kick it up a notch.  My first winter in the Kingdom of Saudi Arabia, doesn't feel like winter at all, so sometimes my Starbucks cravings have to be met with something not so HOT. I love cinnamon on my hot chocolate, Mocha, and cappuccino's so I threw in cinnamon, coffee, extra chocolate and made these brownies my own.

Brownie Ingredients

8 tablespoons (1 stick) unsalted butter, cut into pieces, plus more for pan

1 cup all-purpose flour (spooned and leveled)

1/4 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon salt

8 ounces semisweet or bittersweet chocolate, chopped

1 1/4 cups sugar

3 large eggs
 
1 teaspoon instant coffee
 
1/2 teaspoon ground cinnamon
 
1/2 cup semisweet chocolate chips
 
Ground cinnamon and whip cream (for topping the brownies)
 
*Directions*
 
Preheat oven to 350*. Brush your baking pan with butter and line with parchment paper, leaving a 2inch overhang on the two sides. You may also butter and dust your pan with a mixture of flour and cocoa powder. In a small bowl, whisk flour, cocoa, baking powder, and salt set aside.
 
In a double boiler heat your butter and chocolate until it becomes completely melted and smooth (approx 2-3min) remove glass bowl from pan and stir in your sugar, add your eggs (one at a time) and mix to combine. In a small cup mix your coffee and 1/2 teaspoon of cinnamon with 3tablespoon of hot water and add to your wet ingredients. Add your dry ingredients and mix until well combined but being careful not to overmix your batter. Fold in 1/2 cup of your chocolate chips. Bake until toothpick inserted in the center comes semi clean but with a few moist crumbs on it, approximately 40min (remember the size of pan used determines how long it will take for your brownies to bake).
 
Cool brownies in pan for about 30min. You may now remove the brownie from the pan if using parchment paper or top with your chocolate ganache in the same baking pan. Once they're completely cooled and ready to eat add a dollup of whip cream and sprinkle with cinnamon.
 
 
Semisweet chocolate Ganache, Ingredients


8 ounces bittersweet chocolate, finely chopped

1/2 cup heavy cream

1 teaspoon butter (optional)

*Directions*

Place chocolate in a medium heatproof bowl; set aside.

Heat cream in a small saucepan over medium heat until simmering. Remove from heat and pour over chocolate; let sit for 4 to 5 minutes.

Stir until chocolate is completely melted (If using butter, add your butter at this time) and mixture is smooth.