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Desserts

peanut butter bars

peanut butter bars

Are you like me? Do you enjoy discovering new recipes? I usually find new recipes online, but I also am addicted to well-written cookbooks. This peanut butter bars recipe is lightly adapted from the Fat Witch Brownies cookbook, which is one of the best specialty cookbooks E-V-E-R.

If you’ve never had brownies from New York City’s legendary Fat Witch Bakery, well…I’m sorry. Because their deliciousness and decadence rivals those found in (shameless plug) Baked Chicago’s Simply Decadent Brownies cookbook. [If you’re a baking aficionado, then you need to get the Fat Witch cookbook. I’ll assume you already have the Baked Chicago brownies cookbook. ;0) – But if not, watch for a special announcement on February 1 kicking off National Chocolate Month.]

I was specifically searching for a peanut butter flavored dessert to bake as part of a peanut butter-themed goodie box for my niece. She – like most of the world – loves peanut butter. Overall, this recipe was easy-to-follow (all the directions are on one page – love that!). My only comment (and I always assume it could be human operator error – me) is that I was expecting a bold peanut butter flavor in these bars.

I did add semisweet chocolate chips (which the recipe says is optional, but recommends) and to me the bar tasted more like a chocolate chip cookie bar. The butter and the chocolate were the primary flavors that came through, with a hint of peanut butter peering out. I used crunchy peanut butter (as the recipe called for) but I think if I had also added rough chopped dry roasted peanuts that it would have elevated the peanut butter in the flavor profile.

That said, the bars were irresistible. I cut 9 bars from the 9×9-inch pan (recipe suggested 12 to 16 bars) because I like a big bar. And only 6 of them made it into the goodie box.

Peanut Butter Bars

Preheat your oven to 350° F. Grease a 9-inch by 9-inch baking pan with butter. Dust with flour and tap out the excess flour.

peanut butter bars mise en place

Whisk together the flour, baking powder and salt in a medium bowl. Set aside.

Beat the eggs and sugars until smooth. Add the peanut butter and continue mixing until well combined. Beat in the vanilla and butter. Mix until thoroughly incorporated.

peanut butter bars raw dough

Add the flour mixture to the wet ingredients, mixing gently until well combined and there’s not a trace of dry ingredients. Fold in the chocolate chips.

spread peanut butter bars batter in prepared baking pan

Using a spatula, spread the dough evenly in the prepared baking pan. The batter is very thick, so this may be a challenge; using a spatula makes it easier.

Bake for 25 minutes or until a toothpick inserted in the center comes out clean.

peanut butter bars cool in pan

Let cool in plan for 1 hour before cutting into 9 large bars. Store in an airtight container for up to 3 days.

 

Ingredients:

2 eggs
1 cup granulated sugar
1/2 cup dark brown sugar
1/2 cup crunchy peanut butter
1 teaspoon vanilla
2 tablespoons butter, room temperature
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup semisweet chocolate chips

 

Number of servings: 9

Cooking time: 25 minutes

 

Desserts

Oatmeal-Peanut Butter Cookies

oatmeal peanut butter cookies

When I think of oatmeal, I immediately think of breakfast. These oatmeal peanut butter cookies are easy to make and are a delicious way to get more fiber in your diet. And one might argue that you could even consider these to be “breakfast cookies” which are also highly portable for a breakfast on the run.

The breakfast cookie debate aside, I’ve never liked eating hot oatmeal on its own for breakfast or any meal. As a kid, I was more of a Cream of Wheat fan topped with maple syrup.

But oatmeal as a featured ingredient in another dish – well I can get behind that big time.

Oatmeal adds a great textural dimension to meatloaf and muffin recipes. And an oatmeal base for “breakfast cookies” provides a blank canvas for healthy options like apples, raisins or nuts.

This recipe is my riff off the classic Quaker Oats oatmeal raisin cookie recipe.

Oatmeal-Peanut Butter Cookies

Preheat your oven to 350° F.

oatmeal peanut butter cookies: oatmeal flour and peanut butter chips in mixing bowl

In a medium bowl, whisk together the flour, baking soda, cinnamon and salt. Set aside.

oatmeal peanut butter cookies: ingredients mise en place

In a large bowl, beat butter and brown sugar with an electric mixer on medium speed until creamy. Add the eggs and vanilla; beat well. Add the flour mixture and mix well.

Stir in the oats by hand, then fold in the peanut butter chips until well blended.

oatmeal peanut butter cookies: use cookie dough scoop for uniform cookies

Using a cookie dough scoop, drop onto parchment-lined baking sheets. Or the old-school way of dropping by rounded tablespoons.

Bake for 10 – 12 minutes, or until lightly brown. Cool for 1 minute on baking sheets before transferring to wire racks to cool completely. Store in airtight container. Makes about 4 dozen Oatmeal-Peanut Butter cookies.

 

Oatmeal-Peanut Butter Cookies

Rating: 51

Cook Time: 10 minutes

Yield: 4 dozen cookies

Ingredients

14 tablespoons butter, softened
1 1/4 cups dark brown sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
3 cups old fashioned, rolled oats
1 cup peanut butter chips

Instructions

Preheat your oven to 350° F.

In a medium bowl, whisk together the flour, baking soda, cinnamon and salt. Set aside.

In a large bowl, beat butter and brown sugar with an electric mixer on medium speed until creamy.

Add the eggs and vanilla; beat well. Add the flour mixture and mix well.

Stir in the oats by hand, then fold in the peanut butter chips until well blended. Using a cookie dough scoop, drop onto parchment-lined baking sheets. Or the old-school way of dropping by rounded tablespoons.

Bake for 10 - 12 minutes, or until lightly brown. Cool for 1 minute on baking sheets before transferring to wire racks to cool completely. Store in airtight container. Makes about 4 dozen cookies.

http://bakedchicago.com/oatmeal-peanut-butter-cookies/

Desserts

Asylum Brownies, with Pistachios, Walnuts and Almonds

asylum brownies with pistachios, walnuts and almonds

The lunatics are running the asylum in this brownie recipe featuring pistachios, walnuts and almonds. In honor of National Pistachio Day, I wanted to share this brownie recipe that is overrun with nuts – but the pistachios are (in my opinion) the star of the show.

Yes, I am a pistachio addict. It’s one of a few naturally green foods I love to eat! And because of this pistachio compulsion, I usually only stock pistachios still in the shells in my pantry so it slows down the consumption rate and gives my fingers some strength training. But when I’m ready to bake with pistachios, it’s always much easier to buy them already shelled.

With this nutty brownie recipe, you can easily substitute any of the nuts with your favorites or whatever you have in the pantry. In most cases, it’s best to use raw nuts (or peanuts) to avoid possible burning of the brownie tops. But if you closely watch the brownies while they’re baking, you could safely use roasted or dry roasted nuts (which is what I prefer to do for an earthier flavor and crunchier texture).

Asylum Brownies, with Pistachios, Walnuts and Almonds

Rating: 51

Cook Time: 25 minutes

Yield: 16 servings

Ingredients

1/2 cup unsweetened cocoa powder
1 cup granulated sugar
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1 cup semisweet chocolate chips
1/4 cup and 1/4 cup pistachios, shelled and chopped, divided
1/4 cup and 1/4 cup almonds, chopped, divided
1/4 cup and 1/4 cup walnuts, shelled and chopped, divided
6 tablespoons butter, melted
1 egg
1/4 cup milk

Instructions

Preheat your oven to 350° F. Lightly grease the bottom of a 9×9-inch baking pan with butter or shortening.

In a medium mixing bowl, combine the cocoa, sugar, flour, baking powder, chocolate chips and 1/4 cup each of pistachios, walnuts and almonds. Add the melted butter, milk and egg. Mix just until ingredients are blended.

Pour batter into your prepared baking pan. Using a spatula, level the batter in the pan. In a small mixing bowl, combine the remaining 1/4 cup each of pistachios, walnuts and almonds. Sprinkle the nut mixture evenly over the top of the brownie batter.

Bake for 25 minutes, or until toothpick inserted in center comes out clean. Let the brownies cool completely, about 1 hour. Cut into 4 rows by 4 rows to make 16 brownies.

http://bakedchicago.com/asylum-brownies-with-pistachios-walnuts-and-almonds/

Desserts/ DIY

homemade cherry pie filling

bing cherries

Happy National Pie Day! When it comes to pie, I’m a traditionalist. As a kid, I remember going to my aunt’s farm and climbing up the cherry tree. No, I wasn’t re-enacting any George Washington life story play. The tree was relatively short, and so was I. That made it easier for a kid to climb.

But coincidentally, my favorite pie is cherry. I’ve always been a bit suspicious of all the stuff they put into canned pie filling. Let’s face it: the deep red coloring and thickness are a bit unworldly.

So in honor of National Pie Day, I’m making some cherry mini pies using homemade cherry pie filling.

One of my four pugs, Bing.

Let’s set the record straight: My pug Bing is NOT named after the cherry NOR the search engine.

Homemade Cherry Pie Filling

In a large saucepan, combine the sugars, cornstarch and salt. Add the Bing cherries, water and lemon juice. Bring the mixture to a boil. Reduce the heat and let simmer for 10 minutes, stirring regularly until thickened. Remove from heat and let cool for 15 minutes.

Use this homemade cherry pie filling for making up to 8 mini pies (following manufacturer’s instructions for baking) or 1 regular pie.

 

Ingredients:

1/3 cup granulated sugar
1/2 cup dark brown sugar
1/4 cup cornstarch
1/4 teaspoon kosher salt
4 cups fresh Bing cherries, pitted
1 1/2 cups water
2 tablespoons lemon juice

 

Number of servings: 1 regular pie or 8 mini pies

Cooking time: 10 minutes

Desserts

Buttermilk Brownies

buttermilk brownies

I’ve never cared for the taste of buttermilk straight up from the bottle, but in a recipe it is an entirely different story. When I first started baking with buttermilk, I didn’t really know what buttermilk was. Buttermilk is essentially the liquid that remains after churning butter…the milk from the butter. It has a yogurt-y flavor and is thicker than regular milk, but not as thick as heavy cream. Most commercially made buttermilk is made by adding a lactic acid bacteria culture to pasteurized skim or non-fat milk (and may or may not have added butter flecks).

These buttermilk brownies call for a small amount of buttermilk, so if you don’t have buttermilk in stock and don’t want to purchase an entire bottle, then you have a few homemade options before you:

  1. Substitute for buttermilk: Pour 1 tablespoon of white vinegar or lemon juice in a liquid measuring cup. Then pour enough milk in the measuring cup to bring the liquid up to the 1 cup mark. Let stand for 5 minutes, then use as buttermilk replacement in your recipe.
  2. Make buttermilk at home: Pour 1 cup of heavy cream (avoid ultra-pasteurized) in a medium mixing bowl. Use an electric mixer to whip the cream until you have butter. Pour off the clear buttermilk liquid to use in your recipe. [If you want to use the butter, knead it under cold water for a couple of minutes to remove any residual buttermilk. Then store in your refrigerator until ready to use.]

Buttermilk Brownies

Cook Time: 35 minutes

Yield: 24 servings

Ingredients

2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
1 cup butter
1/3 cup unsweetened cocoa powder
2 eggs
1/2 cup buttermilk
1 1/2 teaspoons vanilla

Instructions

Preheat your oven to 350° F. Lightly grease the bottom of a 13x9-inch baking pan with butter or shortening.

In a medium bowl, combine the flour, sugar, baking soda and salt. Set aside.

In a medium saucepan, combine the water, butter and cocoa powder. Bring the mixture to a boil, stirring constantly. Remove the saucepan from heat. Add the cocoa mixture to the flour mixture. Beat with an electric mixer on medium speed until combined. Add in the eggs, buttermilk and vanilla. Beat for 1 minute.

Spread the buttermilk brownies batter in the prepared baking pan. Bake for 35 minutes, or until toothpick inserted in center comes out clean. Let the brownies cool completely, about 1 hour. Cut into 6 rows by 4 rows to make 24 brownies.

http://bakedchicago.com/buttermilk-brownies-2/

Desserts

Dark Chocolate Flourless Brownies

dark chocolate flourless brownies

I’ve always been surprised how little flour actually goes into most brownie recipes. Usually, the recipe calls from a half cup to a full cup of all-purpose flour. A little flour goes a very long way. And I was even more surprised when I first tried these dark chocolate flourless brownies because you almost can’t tell there’s no flour in them at all. They’re actually very moist and gooey and kind of melt in your mouth. If you have a favorite flourless baking recipe, I’d love you to share it with me and the readers of Baked Chicago.

Dark Chocolate Flourless Brownies

Preheat your oven to 350° F.  Lightly grease the bottom of an 8×8-inch square baking pan with butter or shortening.

In a medium bowl, whisk together the cocoa powder, baking soda and salt. Set aside.

In a large heatproof bowl, combine butter, sugar and dark chocolate. Place the bowl over simmering water in a saucepan. Stirring often, heat until the butter and chocolate are melted and the mixture is smooth. Remove from heat and whisk in the eggs, water and vanilla. Stir in the cocoa powder mixture; fold in the chocolate chips.

Spread the batter in the prepared baking pan. Bake for 40 to 55 minutes, or until a toothpick inserted in the center comes out clean. Cool completely, about 1 hour.

Lightly dust with powdered sugar and cut into 4 rows by 4 rows to make 16 dark chocolate flourless brownies.

 

Ingredients:

1/4 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, cut into small pieces
1 1/4 cups granulated sugar
1 1/4 cups dark chocolate, chopped
4 eggs
1/2 cup cold water
1 teaspoon vanilla
1/3 cup semi-sweet chocolate chips

 

Number of servings: 16

Cooking time: 40 minutes

Desserts

Honeycrisp Apple Caramel Brownies

Honeycrisp apples in bowl

I just picked up at the store what might be my last batch of Honeycrisp apples for this season. I’ve been to Mariano’s, Jewel, Dominicks and Whole Foods and it seems everywhere that the only remnants are banged up and not up to my apple standards. So it looks like after I make this batch of Honeycrisp Apple Caramel Brownies that I’ll have to be patient until October when the next harvest hits. If you don’t have access to Honeycrisp apples where you live, you can substitute Granny Smith apples which are usually available year round everywhere.

Honeycrisp Apple Caramel Brownies

Preheat your oven to 350° F.  Lightly grease the bottom of a 9×9-inch baking pan with butter or shortening. Set aside.

In a medium bowl, stir together the flour, cinnamon, baking powder, salt and baking soda. Set aside.

In a separate bowl, use a mixer to beat together butter, sugar and egg (about 2 minutes). Fold in the apples and caramel candies by hand until combined. Add the flour mixture and stir until combined.

Spread the batter into the prepared baking pan. Sprinkle chopped peanuts on top. Bake for 40 minutes, or until golden brown and slightly firm. Cool completely, about 1 hour. Cut into 16 bars. [If you decide to serve warm, try this dessert a la mode with some quality French vanilla ice cream or gelato.]

 

Ingredients:

1/2 cup butter
1 egg
1 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
2 3/4 cup Honeycrisp apples, cored, peeled and cut into 1/2-inch cubes (about 2 large apples)
30 soft caramel candies, unwrapped
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1 teaspoon vanilla
1/2 cup peanuts (salted and skinless), chopped

 

Number of servings: 16

Cooking time: 40 minutes

Award-Winning Recipes/ Desserts

Warm Brownie Pudding Cups

warm brownie pudding cups

Editori's Choice Stick a Fork In It Recipe WinnerAs a kid growing up in the 70’s, I remember begging my mom to make Jello® pudding…all the time. We were more likely to have Jello® gelatin (pudding’s less attractive sibling) for dessert, but that didn’t stop me from asking for butterscotch pudding (my favorite flavor then). Now as a grown up, I can have pudding whenever I want. That’s one of the rights given to Americans in the constitution, right!?! Be prepared, because when you make this warm brownie pudding cups recipe for family or friends, they’re going to start begging you to make it again and again. And how can you blame them?

[March 16, 2013 Update: This recipe was recognized as the winner of the Editor’s Choice Award in SplashPad Mobile’s 2013 “Stick a fork in it” recipe contest. Thank you, judges!]

Warm Brownie Pudding Cups

Cook Time: 30 minutes

Yield: 5 servings

Warm Brownie Pudding Cups

Ingredients

1/2 cup butter
1/2 cup all-purpose flour
1/2 teaspoon baking powder
pinch of salt
4 ounces semisweet chocolate, chopped
1/2 cup unsweetened cocoa powder
4 eggs, room temperature
1 teaspoon vanilla
1 cup granulated sugar
confectioners’ sugar for dusting

Instructions

Preheat your oven to 350° F. Spray five 8-ounce ramekins with non-stick cooking spray and set aside. Place a large baking pan half full of water in the oven to get warm.

In a medium heatproof bowl over a saucepan of simmering water, stir the semisweet chocolate and butter until almost melted and smooth. Remove from heat and let cool, stirring occasionally.

In a medium bowl, sift together twice the flour, baking powder, salt, and cocoa powder. Set aside.

In a separate medium bowl, beat the eggs and vanilla until light and foamy. Add in sugar and beat until fluffy. Stir in the chocolate mixture, and then fold in dry ingredients.

Pour the batter evenly among the prepared ramekins, filling each nearly to the rim. Place the ramekins in the baking pan. The water should come halfway up the sides of ramekins.

Bake for 30 minutes, or until the brownie pudding cups have risen to just above the rim and the tops are cracked. They should be firm to the touch. Let them cool for 5 minutes, and then dust with confectioners’ sugar. Serve the brownie pudding cups warm.

http://bakedchicago.com/warm-brownie-pudding-cups-2/

Desserts

Stout-glazed Brownies

stout glazed brownies

You don’t have to be Irish to appreciate these stout-glazed brownies. Whenever I hear the word “stout,” I immediately think of the adjective, which usually refers to a person who is (somewhat) fat or has a heavy build. Growing up, I was a “stout” child and I remember hating to go shopping for clothes. Almost nothing off-the-rack would fit me without some kind of alteration. I remember having to shop in the “husky boys” section for clothes. Husky typically means big and burly or strong. I don’t know if husky is better than stout when it comes to describing kids’ clothes. But I do know that I much prefer “stout” as a noun, which means a strong, dark beer brewed with roasted malt or barley. If a beer is a stout, it’s considered to have a strong or the strongest flavor.

There are several kinds of stout beers: dry (Irish), imperial (Russian), porter, milk, oatmeal, coffee, oyster and even chocolate! Chocolate and beer often makes for a great combination in recipes. These stout-glazed brownies will have you dancing an Irish jig with each bite.

Want to share these stout-glazed brownies with the kids? Here are some things to consider when baking or cooking with alcohol:

  • alcohol boils at 172° F, so almost any kind of baking or cooking with alcohol won’t leave any in the food once it’s done. It evaporates quickly. 
  • there’s not much alcohol in beer to begin with. It’s mostly water.
  • there’s not enough alcohol in beer for it to burn.

Bob’s your uncle!

Irish stout

Stout-Glazed Brownies

Preheat your oven to 350° F.  Lightly grease the bottom of a 9×9-inch baking pan with butter or shortening. In a medium saucepan, bring the stout to a boil and cook until reduced to 1/2 cup (about 10 minutes). Let cool and set aside.

In a medium heatproof bowl set on a small saucepan of simmering water, melt 12 ounces of dark chocolate and 1 cup butter. Stir constantly, until smooth. Remove from heat and cool slightly.

Whisk the sugar, eggs and vanilla in a large bowl. Gradually whisk in the chocolate mixture and 1/4 cup stout, reserving the remaining stout. Fold in the flour and 1 1/4 teaspoons salt.

Spread the batter in the prepared baking pan. Bake for 35 to 40 minutes, or until the brownies surface begins to crack. Toothpick inserted in the center should come out with moist crumbs. Cool for 20 minutes.

Stir the remaining 4 ounces of dark chocolate in a medium heatproof bowl, set on top of small saucepan of simmering water, until melted and smooth. Add the reserved 1/4 cup stout, remaining 2 tablespoons butter and remaining 1/4 teaspoon salt. Whisk until well blended.

Pour the warm glaze over the brownies. Let stand until glaze is set (about 40 minutes). Cut into 4 rows by 4 rows to make 16 stout-glazed brownies.

 

Ingredients:

1 cup stout
3/4 cup all-purpose flour
1 cup plus 2 tablespoons butter, divided
1 1/2 cups granulated sugar
3 eggs
1 teaspoon vanilla
12 ounces plus 4 ounces dark chocolate, chopped, divided
1 1/4 teaspoons and 1/4 teaspoon salt, divided

 

Number of servings: 16

Cooking time: 35 minutes

Desserts

White Chocolate Pecan Brownies

white chocolate pecan brownies

Is a brownie still a brownie if it has only white chocolate in its recipe? Some might call it a blondie, but isn’t that just a sub-category of the brownie family? Do you really care what you call it as long as it’s delicious and easy to make? No. So with that, I give you this white chocolate pecan brownies recipe to try for yourself. We’ll save the debate over “is white chocolate really chocolate at all?” for another time. Enjoy!

White Chocolate Pecan Brownies

Preheat your oven to 350° F.  Lightly grease the bottom of an 8×8-inch baking pan with butter or shortening.

In a small, heavy saucepan, combine 6 ounces white chocolate and butter. Cook over low heat, stirring until melted. Remove the white chocolate from heat and let cool for 10 minutes.

In a medium bowl, add eggs and sugar. Stir in white chocolate mixture with a spatula, just until combined. Add in the flour and vanilla, stirring just until smooth. Fold in the pecans.

Spread the pecan brownie batter in the prepared baking pan. Bake for 25 minutes, or until top is lightly golden. Immediately sprinkle the remaining 2 ounces of white chocolate over the brownies. As the white chocolate melts, use spatula to spread it over the pecan brownies.

Let the white chocolate pecan brownies cool completely, about 1 hour. Cut into 4 rows by 4 rows to make 16 brownies.

 

Ingredients:

6 tablespoons butter
2 eggs
1/4 cup granulated sugar
6 ounces plus 2 ounces white baking chocolate, chopped, divided
1 cup all-purpose flour
1/2 teaspoon vanilla
1/2 cup pecans, chopped

 

Number of servings: 16

Cooking time: 25 minutes

Desserts

cacao (king of the) jungle cookies

Happy birthday to Elvis Presley, the King of Rock ‘N ‘ Roll®. Elvis was known to love his peanut butter, bananas and bacon. All three of those flavors are rolled up into this sandwich cookie that I’ve named Cacao Jungle Cookies. I’ve thrown in some roasted cacao nibs for a deep chocolate crunch.

While the recipe calls for using semisweet chocolate in the brownie sandwich cookie base (it balances well with the banana-bacon cream filling), I also recommend trying a more decadent version of the cookie by substituting the semisweet chocolate with Scharffen Berger’s 82% Cacao Extra Dark Chocolate which gives a stronger flavor contrast.

Cacao Jungle Cookies

Preheat your oven to 350° F. Line two baking sheets with parchment paper and set aside. Cook the bacon in a skillet over medium-high heat until crispy. Remove the bacon from the pan and let cool. Finely chop the bacon and set aside.

Place the semisweet chocolate in a heatproof bowl over a saucepan of simmering water. Stir until melted; set aside and let cool. In a small bowl, stir together the flour, baking powder and salt. Set aside.

In a separate large bowl, use a mixer to beat together the butter and sugars (about 2 minutes). Add the eggs and vanilla, beating until combined. With mixer on low speed, alternately beat in the chocolate and flour mixtures. Mix just until combined. Fold in the cacao nibs by hand.

Drop the dough by heaping tablespoons, about 2 inches apart, onto the prepared baking sheets. Bake for 14 to 16 minutes. Transfer cookies to wire rack and cool completely. Yields about 32 cookies, which makes 16 sandwich cookies.

While the cookies are baking, beat the softened butter, peanut butter, mashed banana and cream cheese in a medium bowl, until just mixed. Add confectioners’ sugar and salt, mixing until combined. Fold in the bacon by hand.

Cover the bowl and refrigerate until set, about 30 minutes. When ready to assemble the cookies, put 1 tablespoon of filling on the bottom of one cookie. Then place another cookie on top.

 

Ingredients:

Sandwich Cookie Ingredients:
12 ounces semisweet chocolate (62% cacao), chopped
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
6 tablespoons butter
1/2 cup granulated sugar
1/2 cup dark brown sugar
3 eggs
1 teaspoon vanilla
1 cup roasted cacao nibs

Filling Ingredients:
1/2 cup butter, softened
1/2 cup crunchy peanut butter
8 ounces cream cheese, softened
1 ripe banana, mashed
1 cup confectioners’ sugar
pinch of kosher salt
4 slices of bacon, crispy and finely chopped

 

Number of servings: 8 (2 sandwich cookies per person)

Cooking time: 14 minutes

Desserts

Chipotle Chocolate Brownies

chipotle chocolate brownies

Like some heat in your chocolate? The smoky chipotle chiles and earthy unsweetened cocoa powder add a depth and richness to this chipotle chocolate brownies recipe. On a 4-alarm rating scale, I’d give this a 2-alarm rating for heat. If you’d like to go full tilt, double the amount of ground chipotle powder to 2 teaspoons. Or if you want to dial it down, just substitute any chipotle powder you remove with additional ground cinnamon for balance.

Chipotle Chocolate Brownies

Preheat your oven to 325° F.  Lightly grease the bottom of a 13×9-inch baking pan with butter or shortening, and set aside.

In a small saucepan, combine the dark chocolate and butter. Stir constantly over very low heat until completely melted and smooth. Cool slightly. In a small bowl, combine the flour and cocoa powder; set aside.

In a large bowl, combine the sugar, espresso coffee powder, cinnamon and chipotle powder. Add in the chocolate mixture. Beat with a mixer on medium speed for about 1 minute. Add the eggs, one at a time, beating on low speed after each addition just until combined. Mix in the vanilla. Add the flour mixture, a half cup at a time, beating on low speed just until combined.

Spread the brownie batter in the prepared baking pan. Bake for 35 to 40 minutes, or until edges start to pull away from sides of pan. Cool completely, about 1 hour, on a wire rack.

Dust with unsweetened cocoa powder and cut into 8 rows by 4 rows to make 32 brownies.

 

Ingredients:

8 ounces dark chocolate, chopped
1 cup butter
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
2 1/2 cups granulated sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon ground chipotle powder
6 eggs
2 teaspoons vanilla
1 tablespoon instant espresso coffee powder

 

Number of servings: 32

Cooking time: 35 minutes