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Desserts

Champagne Brownies, with Macerated Raspberries

It’s my favorite time of year again. Yes, you guessed it. It’s National Champagne Day! And while we’re toasting – a very happy New Year’s Eve to you and yours. Remember to celebrate responsibly and most importantly to be safe if you’re venturing out tonight. This champagne brownies recipe is great for using any leftover champagne you might have after the celebration. But let’s be serious: who ever really has leftover champagne? Instead, I recommend breaking open a bottle of your favorite bubbly [mine is Veuve Clicquot]. You’ll only need 3 ounces (about 1/3 cup) for this champagne brownies recipe, so you can pour the rest of the bottle to toast a new year filled with edible adventures for all. Serve with champagne-macerated raspberries and fresh whipped cream topping for an elegant, yet easy, dessert that is sure to impress.

Champagne Brownies with Macerated Raspberries

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

In a medium bowl, combine 2 ounces of champagne, raspberries, and 2 tablespoons of sugar. Mash slightly with the back of a spoon to lightly crush the berries and combine. Cover bowl and refrigerate for 2 hours.

Melt (just barely) the butter in a medium-sized, microwave-safe bowl. You don’t want the butter so hot that it’s boiling or steaming. Depending on the power of your microwave, I recommend melting the butter in 10- to 15-second segments on high power. Remember, the butter will continue to melt after the microwave is done.

Add first your 3 ounces of remaining champagne and then the eggs to the melted butter. Stir in flour, baking powder, salt, cocoa powder, granulated sugar and brown sugar. Mix just until blended, then fold in the dark chocolate chunks. Spread the champagne brownies batter in your prepared baking pan.

Bake for about 30 minutes, or until the brownies are dry around edges. A toothpick inserted in the center should come out almost clean and slightly moist. Cool the brownies completely before cutting, about 1 hour.

Lightly dust the champagne brownies with confectioners’ sugar and cut into 4 rows by 4 rows to make 16 brownies. Spoon champagne-macerated raspberries onto each serving with whipped cream, if desired.

Ingredients:

1/2 cup butter
2 eggs
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup unsweetened cocoa powder [preferably dark chocolate cocoa powder]
3/4 cup plus 2 tablespoons granulated sugar, divided
1/2 cup dark brown sugar
1/2 cup dark chocolate chunks
3 ounces plus 2 ounces champagne, divided
confectioners’ sugar for dusting
2 pints raspberries
whipped cream, if desired

Number of servings: 16

Cooking time: 30 minutes

4,872

Desserts

Marbled Pumpkin Pecan Brownies

These marbled pumpkin pecan brownies remind me of the holidays, so I like to stash away a can of pureed pumpkin in the pantry so I can break out a batch in the spring (or whenever spirits need a little lift).

Marbled Pumpkin Pecan Brownies

Preheat oven to 350° F. Lightly grease bottom of a 9×9-inch baking pan with butter or shortening. Melt dark chocolate and butter in heatproof bowl, set over a pan of simmering water. Stir constantly until melted and smooth.

In large bowl, whisk together flour, baking powder and salt. Set aside. In stand mixer with paddle attachment, mix sugar, eggs and vanilla. Beat until fluffy. Beat in the flour mixture.

Divide batter in half between two bowls. Stir chocolate mixture into one bowl. In the other bowl, stir in pumpkin, oil, cinnamon, nutmeg and pecans. Transfer half chocolate batter to the prepared baking pan. Then top with half the pumpkin batter. Repeat one more chocolate layer and one pumpkin layer. Using butter knife, gently swirl the two batters to create marbled effect.

Bake for 40 to 45 minutes, or until set. Let brownies cool completely, about 1 hour. Cut into 4 rows by 4 rows to make 16 marbled pumpkin pecan brownies.

Brownie Points: Canned pumpkin contains only pureed pumpkin or squash with low salt. Use this rather than pumpkin pie filling which has added sugar and spices.

Ingredients:

1/2 cup butter
6 ounces dark chocolate, chopped
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups granulated sugar
4 eggs
1 tablespoon vanilla
1 1/4 cups canned pumpkin
1/4 cup vegetable oil
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup pecans, chopped

Number of servings: 16

Cooking time: 40 minutes

1,464

Desserts

Banana Cream Brownies

If you like bananas, you’re going to love these banana cream brownies and its rich cream cheese filling. And it’s a great recipe for using up those leftover bananas.

Banana Cream Brownies

Preheat your oven to 350° F. Lightly grease the bottom of a 9×13-inch baking pan with butter or shortening and set aside. In a medium saucepan, bring water to a boil. Remove from heat. Put the dark chocolate in a heatproof bowl and set it over the saucepan. Stir constantly until chocolate is completely melted.

Use an electric mixer with a paddle attachment to beat the butter and sugar in a bowl on medium-low speed. Mix until light and fluffy (3 minutes). Then add 3 eggs. Beat to combine. Add in the chocolate mixture, 3/4 cup flour and salt. Mix until just combined.

In a food processor, blend cream cheese until smooth and creamy (30 seconds). Add the egg yolk, confectioners’ sugar, vanilla, remaining tablespoon of flour and egg. Process until smooth (1 minute). Transfer to a bowl and fold in the mashed banana.

Spread the chocolate batter into the prepared baking pan. Using a rubber spatula, make three trenches in the batter and fill with banana cream cheese mixture. To create marble effect, run tip of a knife back and forth through the batters.

Bake for 40 minutes, or until set. Cool completely. Cut into 4 rows by 8 rows to make 32 banana cream brownies.

Ingredients:

8 ounces dark chocolate, chopped
3/4 cup butter, cut into small pieces
1 1/4 cup granulated sugar
4 eggs
3/4 cup plus 1 T all-purpose flour, divided
pinch of salt
1 egg yolk
1/4 cup confectioners’ sugar
1/2 teaspoon vanilla
1 very ripe banana, mashed
8 ounces cream cheese, room temperature

Number of servings: 32

Cooking time: 40 minutes

Desserts

Peppermint Brownies

December 26 is National Candy Cane Day (and my sister’s birthday)! Don’t throw out those broken candy canes; use them instead to make these delicious peppermint brownies.

Preheat oven to 425° F. Lightly grease bottom of a 9×13-inch baking pan with butter or shortening.

In medium heatproof bowl, set over pan of simmering water, stir dark chocolate and butter until melted and smooth. Remove from heat and set aside.

In bowl of stand mixer fitted with whisk attachment, whip eggs, vanilla, salt, espresso powder and sugar on high speed until foamy and stiff (about 10 minutes).

Stir in the chocolate mixture by hand, followed by the flour.

Spread half the batter in the prepared baking pan. Place a layer of peppermint patties candies over the batter. Pour remaining batter over the peppermint patties and smooth the top. Sprinkle crushed candy canes over top of brownies.

Bake for 20 to 22 minutes, or until a firm crust is formed on top. A toothpick inserted in the center should come out moist. Cool completely, about 1 hour. Cut into 8 rows by 4 rows to make 32 peppermint brownies.

Brownie Points: This recipe is extremely rich and dense. If you’re serving this at a party, offer smaller portions for your guest by cutting the 32 squares in half diagonally to make 64 “brownie bites.”

Ingredients:

8 ounces dark chocolate, chopped
1 cup butter, cut into cubes
5 eggs, at room temperature
2 teaspoons vanilla
1 tablespoon instant espresso powder
3 1/2 cups granulated sugar
1 2/3 cups all-purpose flour
6 peppermint candy canes, crushed
1/4 teaspoon salt
1 pound chocolate-covered peppermint-flavored patties, unwrapped

Number of servings: 32

Cooking time: 20 minutes

3,735

Desserts

chocolate and pistachio biscotti

Dark chocolate and pistachios are perfect for pairing in a crunchy, savory cookie. This chocolate and pistachio biscotti recipe requires some patience when you get to the part of the second baking. Personally, I get a little impatient around then but you have to let the biscotti bake in its own time. And each oven is so different, don’t be surprised if you find the baking time takes a bit longer. But no matter what, don’t turn up the oven’s temperature in the first baking or the second. If you try to rush the baking process, the pistachios (and most likely the entire biscotti) will burn. You don’t want that now, do ya!?!

Preheat your oven to 350° F. Line two baking sheets with parchment paper and set aside.

In a large bowl, whisk the flour, cocoa powder, baking soda and salt. Using an electric mixer, beat in the eggs at low speed until a crumbly dough forms.

In another bowl, beat the brown sugar with butter and vanilla, coffee and almond extracts until combined. Scrape the mixture into the crumbly dough and beat at medium speed until a soft, sticky dough forms. Add the chopped dark chocolate and pistachios. Beat at low speed just until combined and evenly distributed.

Divide the dough into 4 sections, and transfer 2 of the sections to each baking sheet. Form each section into an 8-inch-long log. Pat down the logs until they are about 2 inches wide and 3/4 inch thick.

Bake initially for 22 minutes, or until the logs are puffed and springy to the touch. Rotate the pans halfway through baking. Transfer the logs to a wire rack to cool for 10 minutes. Then lower the oven temperature to 200° F.

Using a serrated knife, cut the logs crosswise into 1/2-inch-thick slices. Return the slices to the baking sheets and bake for an additional 30 minutes, flipping the biscotti at least once after 15 minutes, or until crisp. Transfer the chocolate and pistachio biscotti to wire racks to cool completely. The biscotti will last in an airtight container for up to 3 days at room temperature. Unless you’re going to eat them all in one day, I always suggest storing in a refrigerator to better preserve and prolong the freshness.

Adapted from Chocolate & Pistachio Biscotti Recipe – Michelle Myers | Food & Wine.

Ingredients:

2 cups all-purpose flour
3/4 cup unsweetened dark chocolate cocoa powder
1/2 teaspoon baking soda
pinch of kosher salt
3 eggs
1 1/4 cups dark brown sugar
4 tablespoons butter, softened
1 tablespoon vanilla extract
1 teaspoon coffee extract
1 teaspoon almond extract
1 1/2 cups dark chocolate, chopped
1 cup pistachios, shells and unsalted

Number of servings: 78

Cooking time: 52 minutes

3,969

Beverages

cinnamon dark chocolate cocoa mix

Hot cocoa is my winter indulgence. Nightly, if possible. And always made with milk, not water. This cinnamon dark chocolate cocoa mix is rich and delicious. Perfect for a romantic winter rendezvous, don’t ya think?

Combine all the ingredients in a medium-sized mixing bowl and incorporate evenly. In a small saucepan, heat 3 cups of whole milk. Fill two 12-ounce mugs half full with the cocoa mixture and pour in the hot milk. Stir to combine and sprinkle with ground cinnamon on top. Better yet, add in a handful of miniature marshmallows. Sip slowly and breathe deeply. The perfect nightcap before bed.

Store any remaining cinnamon dark chocolate cocoa mixture in an airtight container.

For another great hot cocoa option, try Baked Chicago’s Aztec Hot Chocolate recipe.

Ingredients:

2 cups powdered sugar
1 cup unsweetened dark chocolate cocoa powder
1 teaspoon kosher salt
2 teaspoons cornstarch
2 tablespoons ground cinnamon

Number of servings: 12

Cooking time: 5 minutes

2,234

Desserts/ Snacks & Candies

cinnamon-pecan dark chocolate truffles

In medium saucepan, combine condensed milk with dark chocolate and butter. Cook over moderately low heat, stirring constantly, until shiny and very thick (about 15 to 18 minutes).

Spread the mixture in a shallow dish and let cool for 15 minutes. Arrange 30 paper candy cups on a baking sheet.

In a shallow bowl, mix the pecans and ground cinnamon. Rub your hands with butter. Scoop up rounded teaspoons of the chocolate mixture and roll them into balls. Roll the candy in the pecan mixture and set them in a paper cup. Repeat to form the remaining candies. Serve slightly chilled or at room temperature.

The candies can be refrigerated in an airtight container for up to 5 days. The candies can also be rolled in shredded coconut, sliced almonds, chopped pistachios or rainbow sprinkles.

This recipe is adapted from F00d & Wine.

Ingredients:

14 ounces sweetened condensed milk
1 ounce dark chocolate, chopped
1 teaspoon salted butter, plus more for rubbing
1 cup toasted pecans, finely chopped
1 teaspoon ground cinnamon

Number of servings: 30

Cooking time: 30 minutes

2,306

Desserts

Root Beer Brownies

These root beer brownies are fudgier, moister and have a deeper flavor the day after baking. Wrap tight and store in the refrigerator overnight. For authentic draft-style root beer flavor, use Berghoff Chicago Famous Root Beer.

Root Beer Brownies

Cook Time: 25 minutes

Yield: 16 servings

Ingredients

2/3 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon salt

8 ounces dark chocolate, chopped

8 ounces root beer

4 tablespoons butter

3 eggs

1 cup granulated sugar

1 teaspoon vanilla

Instructions

Preheat your oven to 350° F. Lightly grease the bottom of a 9x9-inch baking pan with butter or shortening.

In a small bowl, mix together flour, cocoa powder and salt. Set aside.

In a small saucepan, melt the butter and dark chocolate over very low heat, stirring constantly until mixture is smooth. Set aside to cool slightly.

In a large bowl, beat together the eggs and sugar until well combined. Blend in cooled chocolate mixture. Stir in half of flour mixture, followed by half of root beer. Stir in the remaining flour mixture, remaining root beer and vanilla, just until combined.

Spread the batter in the prepared baking pan. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out nearly clean. Cool completely, about 1 hour. Cut into 4 rows by 4 rows to make 16 root beer brownies.

http://bakedchicago.com/root-beer-brownies/

2,894

Desserts

Cherry Cabernet Brownies

Preheat oven to 350° F. Lightly grease bottom of a 13×9-inch baking pan with butter or shortening. Set aside.

In small saucepan, combine dried cherries and 1/2 cup Cabernet Sauvignon. Bring to a boil and remove from heat. Set aside.

In medium saucepan, stir 3/4 cup butter and baking chocolate over low heat until melted and smooth. Whisk in sugar. Then add eggs one at a time, whisking well after each addition. Stir in vanilla.

In small bowl, stir together flour, baking powder, baking soda and salt. Stir dry mixture into chocolate mixture until combined. Fold in cherries and wine mixture.

Spread batter in the prepared baking pan. Bake for 35 minutes, or until sides pull away from the pan. Cool completely, about 1 hour. Cut into 24 bars.

Brownie Points: Chocolate scorches easily, so don’t be tempted to increase the heat in order to speed the melting process.

Ingredients:

3/4 cup cold butter
3 eggs
1 cup all-purpose flour
4 ounces dark chocolate, chopped
2 cups granulated sugar
1/2 cup Cabernet Sauvignon wine
1 cup dried cherries, chopped
1 teaspoon vanilla
1/4 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda

Number of servings: 24

Cooking time: 35 minutes

3,712

Desserts

Brownie Cookies

Cook Time: 14 minutes

Yield: 16 servings (2 cookies per serving)

Ingredients

12 ounces dark chocolate, chopped

1/2 cup all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

6 tablespoons butter

1/2 cup granulated sugar

1/2 cup dark brown sugar

3 eggs

1 teaspoon vanilla

1 cup milk chocolate chunks

Instructions

Preheat oven to 350° F. Place dark chocolate in a heatproof bowl over a saucepan of simmering water. Stir until melted; set aside and let cool.

In small bowl, stir together flour, baking powder and salt. Set aside. In a separate large bowl, use a mixer to beat together butter and sugars (about 2 minutes). Add eggs and vanilla, beating until combined. With mixer on low speed, alternately beat in chocolate and flour mixtures. Mix just until combined. Fold in milk chocolate chunks.

Drop dough by heaping tablespoons, about 2 inches apart, onto parchment-lined baking sheets. Bake for 14 to 16 minutes. Transfer to wire rack and cool completely.

Notes

Brownie cookies are great for making homemade ice cream sandwiches. Scoop softened vanilla ice cream between two warm cookies for a memorable treat!

http://bakedchicago.com/brownie-cookies-recipe/

Desserts

Marshmallow Pretzel Crunch Brownies

Cook Time: 25 minutes

Yield: 24 servings

Ingredients

10 tablespoons butter

1 3/4 cups dark brown sugar

3/4 cup unsweetened dark chocolate cocoa powder, sifted

1 cup all-purpose flour

1 teaspoon baking soda

2 cups and 1/2 cup pretzel twists or sticks, coarsely chopped, divided

1 teaspoon vanilla

4 eggs

pinch of salt

1/2 cup salted peanuts, chopped

1 cup miniature marshmallows

1 cup and 1/2 cup milk chocolate chips, divided

Instructions

Preheat oven to 375° F. Lightly grease bottom of a 13x9-inch baking pan with butter or shortening. Whisk together in large bowl the cocoa powder, flour, baking soda and salt. Then set aside.

Melt butter in a medium saucepan over low heat. Add dark brown sugar, stirring until completely blended with butter. Stir flour mixture into the butter mixture. When mixed, remove from heat and set aside. The mixture at this point will be very dry.

In medium bowl, whisk eggs and vanilla. Incorporate egg mixture into brownie batter in the pan. Fold in 2 cups pretzels and 1 cup milk chocolate chips. Pour into the prepared baking pan.

In medium bowl, stir together marshmallows, peanuts, 1/2 cup pretzels and 1/2 cup milk chocolate chips. Sprinkle evenly over the top of brownie batter.

Bake for 25 minutes, or until set. Let brownies cool completely, about 1 hour. Cut into 6 rows by 4 rows to make 24 brownies.

http://bakedchicago.com/marshmallow-pretzel-crunch-brownies/

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