Browsing Tag:

dark chocolate

Desserts

Peanut Butter and Jelly Brownies

If you knew me, you’d be surprised that I’d even consider creating a recipe for Peanut Butter and Jelly Brownies. Why, you ask? Let me lie down on the couch and explain. I’m one of those people who loves peanut butter, who likes jelly and jam – but is NOT a fan of peanut butter and jelly together. I don’t know why, so don’t ask me. Well, maybe I do know why.

When I think peanut butter and jelly, I think of PB&J sandwiches. Growing up in the 70’s, we used to have Smucker’s PB&J (Grape) in the cupboards. Strips of peanut butter and strips of jelly in a single jar – in theory – makes sense. It was the 70’s and we all craved for innovation in our kitchens (or at least our moms did). But in practice, having peanut butter and jelly in the same jar was nothing more than a blobby mess.

And as child #4 out of 6, we had an assembly line of PB&J sandwich-making each night to get school lunches ready for the next day. Add in that I loathe, loathe, loathe mushy bread, those PF&J sandwiches were not a fond memory from my childhood. Now if that’s among the most annoying things in my childhood, I really should not complain. But it left a psychic scar on my palate.

I usually consume my peanut butter separate from my jelly. Actually, as an adult male, I now gravitate toward blackberry jam. [Quite adult of me, don’t you think.] This PB&J aversion might not make sense to you. But consuming peanut butter separate from my jam makes perfect sense to my palate – and it satisfies three levels of Maslow’s Hierarchy of Needs for me: physiological, safety and self-actualization (yes, honest to goodness self-actualization). Don’t let my crazy stop you from trying this combination in your next brownies.

Peanut Butter and Jelly Brownies

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

Beat butter, brown sugar and peanut butter in large bowl with electric mixer on medium speed until well blended. Add eggs and vanilla, and then mix well. Beat in flour and salt until well blended. Fold in chopped dark chocolate.

Spread batter in the prepared baking pan. Drop jam by spoonfuls over batter, and then swirl into the batter with a butter knife to create a marble effect. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out almost clean. Cool completely, about 1 hour.

Lightly dust with cinnamon-sugar mixture and cut into 6 rows by 4 rows to make 24 brownies.

Brownie Points: Jam is better for baking than jelly because it includes pieces of actual fruit, whereas, jelly is made up of only fruit juices. Use any of your favorite jams for this recipe. For a stronger flavor contrast against the dark chocolate, try strawberry, raspberry or apricot jam.

 

Ingredients:

1/4 cup butter, softened
2 eggs
1/2 cup all-purpose flour
6 ounces dark chocolate, chopped
1 cup dark brown sugar
1/2 cup crunchy peanut butter
1/2 cup jam
1 teaspoon vanilla
1/4 teaspoon salt

 

Number of servings: 24

Cooking time: 35 minutes

0
Desserts

Spicy Cinnamon Hazelnut Brownies

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

Melt butter in a medium-sized saucepan and then remove from heat. Stir in sugar and water first, then eggs, oil and vanilla. Stir in all dry ingredients (except dark chocolate chunks) and mix just until blended. Fold in dark chocolate chunks and hazelnuts. Spread batter in the prepared baking pan.

Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.  Cool completely, about 1 hour.

Dust brownies with a cinnamon-sugar mix and cut into 4 rows by 4 rows to make 16 brownies.

Brownie Points: Substitute espresso powder for the cayenne pepper for a less spicy option.

 

Ingredients:

1/4 cup butter
3 eggs
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1/2 cup dark chocolate chunks
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/3 cup cold water
3 tablespoons vegetable oil
1 teaspoon vanilla
1/2 cup hazelnuts, chopped
cinnamon-sugar mixture for dusting

 

Number of servings: 16

Cooking time: 25 minutes

16
Desserts

Dark Chocolate & Raspberry Liqueur Brownies

Print
Dark Chocolate & Raspberry Liqueur Brownies

Cook Time: 35 minutes

Yield: 16 servings

Ingredients

1/2 cup butter
2 eggs
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
3/4 cup granulated sugar
1/2 cup dark brown sugar
1/2 cup dark chocolate chunks
2 ounces raspberry liqueur, Chambourd preferred
confectioners’ sugar for dusting

Instructions

Preheat oven to 350° F. Lightly grease bottom of an 8x8-inch or 9x9-inch square baking pan with butter or shortening.

Melt butter in microwave-safe bowl. Add liqueur and eggs to the melted butter. Stir in all dry ingredients and mix just until blended. Spread batter in the prepared baking pan.

Bake for 30 to 35 minutes (8-inch pan) or 25-30 minutes (9-inch pan), or until the brownies are dry around edges. A toothpick inserted in the center should come out almost clean. Cool completely, about 1 hour.

Lightly dust brownies with confectioners’ sugar and cut into 4 rows by 4 rows to make 16 brownies.

Notes

Change the flavor profile by substituting the raspberry liqueur with your favorite flavored liqueur, such as coffee, Irish cream, black currant or orange.

http://bakedchicago.com/dark-chocolate-raspberry-liqueur-brownies-2/

5,678
Desserts

No-Bowl-Needed Ginger Brownies

The only thing I hate about cooking is the clean up afterwards, so I love that this ginger brownies recipe uses only one saucepan to mix all the ingredients.

No-Bowl-Needed Ginger Brownies

Preheat your oven to 325° F.  Lightly grease the bottom of an 8×8-inch baking pan with butter or shortening.

In a medium saucepan, stir the dark chocolate and butter over medium-low heat until melted and smooth. Remove from heat and stir in the remaining ingredients.

Spread the ginger brownies batter in the prepared baking pan. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Cool completely, about 1 hour. Cut into 4 rows by 4 rows to make 16 brownies.

 

Ingredients:

1 /2 cup butter
3 ounces dark chocolate, chopped
1 cup granulated sugar
2/3 cup all-purpose flour
1/4 cup unsweetened cocoa powder
2 eggs
1 teaspoon fresh ginger, grated, peeled
1/2 teaspoon vanilla
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon ground cloves

 

Number of servings: 16

Cooking time: 35 minutes

0
Desserts

Dark Chocolate Walnut Tart

Print
Dark Chocolate Walnut Tart

Ingredients

1/3 cup dark brown sugar
2 tablespoons all-purpose flour
1/4 teaspoon kosher salt
1/2 cup light corn syrup
2 tablespoons butter, room temperature
4 ounces dark chocolate, finely chopped
1 cup walnut halves
1/2 teaspoon vanilla extract
3 large eggs, lightly beaten
1 refrigerated pie crust dough (store bought)

Instructions

Preheat oven to 350F degrees. Put one rack in lower third of oven.

Combine brown sugar, flour and slat in medium saucepan over medium heat, stirring well with whisk. Stir in corn syrup and bring to a boil. Cook for 1 minute, stirring occasionally until sugar dissolves. Remove from heat. Add butter and chocolate, stirring with whisk until smooth. Cool mixture to room temperature, then stir in walnuts, vanilla and eggs.

Fit pie dough into 9-inch round tart pan (with removable bottom) coated with non-stick spray. Press dough into bottom and up the sides of pan.

Spoon walnut chocolate mixture into prepared crust. Bake on bottom oven rack for 33 minutes or until set. Cool for 20 minutes in pan on wire rack, the remove sides of tart pan. Slide tart onto serving platter. Cut into wedges.

http://bakedchicago.com/dark-chocolate-walnut-tart/

14
Desserts

Vanilla Cinnamon Custard with Dark Chocolate and Raspberries

Print
Vanilla Cinnamon Custard with Dark Chocolate and Raspberries

Ingredients

12 ounces evaporated milk
14 ounces sweetened condensed milk
6 large egg yolks
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
hot water
9 ounces dark chocolate, chopped
1/4 cup cream
fresh raspberries, for garnish

Instructions

Preheat oven to 325F degrees. Place evaporated milk, condensed milk, egg yolks, eggs, vanilla extract and cinnamon in blender. Blend until smooth. Pour evenly into eight ramekins. Place ramekins in 13x9-inch baking pan. Pour hot water in pan to 1-inch depth. Bake for 45 minutes. Remove from oven and let cool on wire racks. Refrigerate for at least 2 hours before serving.

To make chocolate sauce, place chopped dark chocolate and cream in a small saucepan. Heat over medium heat, stirring constantly, until chocolate is melted and texture is smooth. Remove from heat. Serve over custard, then top custards with raspberries.

http://bakedchicago.com/vanilla-cinnamon-custard-dark-chocolate-raspberries/

0
Breads

Dark Chocolate Chunk Pumpkin Bread

Print
Dark Chocolate Chunk Pumpkin Bread

Ingredients

2 cups granulated sugar
2 cups canned pumpkin
1/2 cup vegetable oil
1/2 cup vanilla pudding
4 large egg whites
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 1/4 teaspoons kosher salt
1 teaspoon baking soda
1 cup dark chocolate chunks

Instructions

Preheat oven to 350F degrees. Combine sugar, pumpkin, oil, pudding and egg whites in a large bowl, stirring well with a whisk. Combine flour, cinnamon, salt and baking soda in a medium bowl, stirring well with a whisk. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in chocolate chunks.

Spoon batter into 2 (8-by-4-inch) loaf pans coated with non-stick cooking spray. Bake for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes in pans on a wire rack and remove from pans. Cool completely on wire rack before slicing and enjoying.

http://bakedchicago.com/dark-chocolate-chunk-pumpkin-bread-2/

2
Desserts

Chocolate Mocha Cream Custard

Print
Chocolate Mocha Cream Custard

Ingredients

2 2/3 cups whipping cream
3/4 cup granulated sugar
3/4 cup dark chocolate chips
1 teaspoon powdered instant coffee
5 egg yolks, slightly beaten
whipped cream for garnish

Instructions

Preheat oven to 350F degrees. Combine whipping cream, sugar, chocolate chips and instant coffee in heavy, medium saucepan. Heat mixture to boiling over medium heat, stirring constantly.

Remove from heat. Beat with whisk until mixture is smooth. Gradually add a small amount of hot liquid into egg yolks, stirring constantly. Return egg mixture to saucepan and blend well. Pour into eight ramekins (oven-proof).

Place ramekins in large baking pan and pour hot water into the pan, about 1" deep. Loosely place foil over than pan and bake for 40 to 45 minutes, or until set. Remove ramekins from water and let cool. Refrigerate and top with whipped cream before serving.

http://bakedchicago.com/chocolate-mocha-cream-custard-2/

13
Desserts

Chocolate Mint Fudge Sauce

Print
Chocolate Mint Fudge Sauce

Ingredients

1 cup heavy cream
3/4 cup granulated sugar
3/4 dark brown sugar
1 cup cocoa powder, sifted
1/2 cup butter, cut into pieces
6 ounces dark chocolate, chopped
1/4 teaspoon kosher salt
1/4 cup creme de menthe
1 teaspoon vanilla extract

Instructions

Heat cream in heavy saucepan over medium-high heat until bubbles form. Lower heat to medium-low and stir in sugars, cocoa powder, butter, chocolate and salt. Continue to heat over medium-low heat and stir constantly. Heat for about 10 minutes or until smooth. Remove from heat and stir in creme de menthe and vanilla. Allow to cool, then pour into jar. Store in refrigerator for up to 2 weeks.

http://bakedchicago.com/chocolate-mint-fudge-sauce/

0
Desserts

double chocolate OREO® cheesecake

Ingredients:

  • 24 OREO® Double Stuf cookies, crushed
  • 1/4 cup butter, melted
  • 32 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon pure vanilla extract
  • 8 ounces dark chocolate, melted and slightly cooled
  • 4 eggs

Preheat oven to 325F degrees.  Mix crumbs and butter.  Press onto bottom of 13×9-inch foil-lined pan.  Bake for 10 minutes.

Beat cream cheese, sugar, flour and vanilla with mixer until well blended.  Add chocolate and mix well.  Add eggs, one at a time, mixing on low speed after each just until blended.  Pour over crust.

Bake 45 minutes or until center is almost set.  Cool completely.  Refrigerate 4 hours; use foil to lift cheesecake from pan.  Serves about 16 people.  Garnish with powdered sugar and berries just before serving.

9
Desserts

dark chocolate peanut butter blossoms cookies

Ingredients:

  • 48 dark chocolate kisses
  • 1/2 cup shortening
  • 1 cup chunky peanut butter
  • 1/2 cup dark brown sugar
  • 1/3 cup granulated sugar
  • 1 egg
  • 2 tablespoons milk
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup dark chocolate cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • additional granulated sugar for rolling

Preheat oven to 375F degrees.  Remove wrappers from chocolates.  Beat shortening and peanut butter in large bowl until well blended.  Add brown sugar and 1/3 cup granulated sugar.  Beat until fluffy.  Add egg, milk, and vanilla and beat well.  Stir together flour, cocoa, baking soda and salt.  Gradually beat into peanut butter mixture.

Shape dough into 1-inch balls.  Roll in granulated sugar and place on ungreased baking sheets.  Bake for 8 to 10 minutes or until set.  Immediately press chocolate kisses into center of each cookie.  Cookies will crack around edges.  Remove from baking sheet to wire rack to cool completely.  Makes about 4 dozen cookies.

8