Brown Butter Brownies

Browned Butter Brownies
(from somethingswanky.com)

• 2 1/2 sticks salted butter
• 2 1/2 cups granulated sugar
• 1 1/2 cups unsweetened cocoa powder
• 1/2 tsp salt
• 1 tbsp water
• 2 tsp vanilla extract
• 4 eggs
• 1 cup all purpose flour
• 1 cup high quality semi-sweet chocolate chips

Instructions

1. Preheat oven to 350 degrees.
2. Prepare a 9x13 baking dish by spraying with non-stick cooking spray and lining with parchment paper (optional, but I like to do it so I can lift the brownies right out of the dish).
3. Melt butter in a large saucepan over medium high heat. Stir constantly until butter has reached a light brown color and little "bits" have formed.
4. Pour the butter into the bowl of a stand mixer. Add the sugar and cocoa powder and beat until smooth, almost creamy.
5. Add the salt, water, and vanilla. Add the eggs, one at a time, mixing in between each addition.
6. Add the flour and chocolate chips and mix well. Batter will be VERY thick.
7. Use a sturdy rubber spatula to spread batter in the 9x13 pan. Bake for 25-30 minutes until toothpick inserted comes out clean.
8. Let cool, then cut into 2" squares to serve.

Holy Cow!  If you like a good, rich, chocolatey brownie with that extra pizazz from the browned butter, you'll love these babies.  We did!

Chocolate Cream Angel Food Cake

Chocolate Cream Angel Food Cake
(melskitchencafe.com)

• 1 Angel Food cake, baked and cooled completely
• 3 cups heavy whipping cream
• 2/3 cup powdered sugar
• ½ cup cocoa
• 1/2 cup toasted, slivered almonds (I didn't use these)

1. In a large glass bowl, beat the heavy whipping cream until it begins to thicken. 
2. Carefully add the powdered sugar and cocoa gradually and continue whipping. The cocoa will look like it is separating and lumpy but continue to beat until stiff peaks form and by then, the cocoa should be evenly combined. (If you are worried about lumps you can sift in the cocoa and powdered sugar with a fine mesh sieve.) The frosting should be thick and spreadable - but not overly whipped or it will look a bit curdly. Just beat to stiff peaks.
3. When the angel food cake has been baked and cooled completely, cut the cake in half to form two round circles. Lay the top half to the side and gently remove pieces of the angel food cake to form a ditch in the bottom portion of the cake (taking care not to dig all the way to the bottom of the cake, you want a layer of cake on the bottom underneath the ditch). Spoon frosting into the ditch you made and lay the top circle of cake back on top. Frost the sides, top and middle of the cake. Top with toasted almonds. Refrigerate until time to serve. A serrated knife works best to cut the cake into slices.

I have had this recipe on my to-make list forever, but I should have trusted myself and made it way sooner than now!  Totally delicious....not hard to figure out why.  Real whipping cream, chocolate flavored?  Winning combo.  

Brownies that make me sooo happy inside

Brownies for a Crowd
(from realmomkitchen.com)

• 8 eggs (when halved, I do 3)
• 2 teaspoons salt 
• 2 cups of butter, melted  (I cut butter in half, either adding sour cream/apple sauce for the other half)
• 1 1/2 cups Hershey’s cocoa
• 4 cups sugar (when halved I use 1 1/3 c. sugar successfully)
• 4 teaspoons vanilla 
• 3 cups flour 

Beat eggs with a mixer in a large bowl. Then add sugar, salt, vanilla and beat for 1 minute. 

Add melted butter and blend. In another bowl, mix flour and cocoa with a whisk until well blended.

Add flour mixture to egg mixture and mix until well combined. 

Spread onto a greased jelly roll pan (12 x 17) and bake at 350 degrees for 20-25 minutes. You could probably half this recipe and bake it in a 9X13 pan. Cool for 15 minutes and spread with frosting. 

Frosting

• 4 cups powdered sugar 
• 1/2 cup butter, softened 
• 1/2 cup cocoa 
• milk 

Blend powdered sugar, butter, and cocoa along with enough milk to make the frosting a spreadable consistency. You do not want to add more than 1/2 cup of milk or your frosting will be too wet. You want a thick frosting that's barely spreadable. Spread over the brownies after they had cooled for 15 minutes. Keep spreading as the frosting melts making it even on the brownies. Allow brownies to continue to cool. Makes 30 good sized brownies.

Okay, initially I wasn't going to make these brownies because the recipe calls for 8 eggs and 2 cups butter!  I know there are plenty of great recipes out there that use a lot less of both of those.  However, I did need to make a ton of brownies and when I rationalized with myself it made sense that if I am going to get 50 brownies from the recipe, then using that much butter and eggs  was natural.  And these brownies are fudge-ey and amazing!  The frosting just sinks in, with some left on top.  Just cut them up small and you'll be okay.  You can share with the whole neighborhood after all! 

Great cake mix cake

Sour Cream Devil's Food Cake Mix with Fudge Frostingby: The Food Nanny, as shown on Good Things Utah

• 1 (18-ounce) package Devil’s Food cake mix (I used triple chocolate)
• 1/2 cup sour cream
• Fudge Frosting (recipe follows)

1. Preheat the oven to the temperature stated on the cake mix package.
Grease and lightly flour a 9 x 13-inch baking pan.
2. Prepare the cake according to package directions and add the sour
cream to the batter. Pour the batter into the pan and bake according to
package directions.
3. Meanwhile, prepare the frosting and keep warm.
4. Remove the cake from the oven and allow it to cool slightly. While the cake
is still warm, poke a few holes in the top with a fork. Pour the warm frosting
over the cake. Serve immediately or allow the cake to cool.
Variation: Substitute a yellow cake mix for the devil's food, as these sisters are
enjoying, opposite.

FUDGE FROSTING

• 1/2 cup (1 stick) butter
• 1 cup sugar
• 1/2 cup evaporated milk
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• Chopped walnuts (optional)

1. Melt the butter in a medium saucepan over medium heat. Add the sugar,
milk, and cocoa. Stir and bring to a boil. Boil for 3 minutes. Remove from the
heat and allow to cool slightly.
2. Stir in the vanilla and salt. Beat the mixture with a wooden spoon for a
few minutes, let the mixture rest a couple of minutes, and beat again for
a couple of minutes until the mixture is thickened but still pourable.
3. Add chopped walnuts, if desired, or sprinkle the nuts over the frosted cake.


I really liked turning a (kind of) boring cake mix into something a lot more tasty, thanks to the fun fudge frosting.  Quick, easy, and delicious!

Dessert for Four

Baked Fudge
(from whiskandaprayer.blogspot.com)

2 eggs

3/4 cups sugar

2 heaping tablespoons of cocoa

2 tablespoons flour

6 tablespoons butter, melted

1 teaspoon vanilla

Preheat oven to 325 degrees. Beat eggs until scrambled, and then beat in sugar until combined.

Add cocoa, flour, melted butter and vanilla. Mix until combined.Pour batter into 4 ramekins, or 1 8-inch square glass pan.

Set dishes or pan into a larger pan, filled halfway with water. Bake for 40-50 minutes or until upper crust is crispy and the rest of the batter is set.

Don't over cook, you want the inside gooey!  Sprinkle with powdered sugar if desired.  Best warm, or reheated.

So yeah..if you like desserts that include hot fudge, or rich chocolate flavor, then this is your baby!  You can eat this plain, like a baked pudding, or you can be like me and add a little scoop of ice cream.  Because I like a lot of hot fudge.  I cooked these in the little ramekins (they're cheap and mine were pyrex glass little bowls) and they did take about an hour until the consistency inside wasn't entirely gooey, but more fudgey-gooey.  Anyway, this is a quick little recipe to make a special dessert, and only 4 servings at that!  I loved it!

Chocolate Malt Layer Cake

Chocolate Malt Cake
(favfamilyrecipes.com)
2 1/4 c. flour
1 1/4 c. sugar
3/4 c. unsweetened cocoa
1 1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 c. milk
1 c. malted milk powder (can be found by the instant breakfasts)
1 c. vegetable oil
3 large eggs
1 c. sour cream
1 tsp. vanilla extract
Malt icing (see recipe below)
Chocolate ganache (see recipe below) (I SKIPPED)
Malted milk balls (Whoppers)

Preheat oven to 350. Butter & flour 2, 9-inch baking pans (you may have a little leftover to make a cupcake or two if you want). In a large mixing bowl, combine flour, sugar, cocoa, baking soda, baking powder and salt.
In a small bowl, combine milk and malted milk powder, stirring to dissolve. Add milk mixture, oil and eggs to flour mixture, beating at a medium speed with an electric mixer until smooth. Add sour cream and vanilla, beating just until combined.
Pour batter evenly into prepared pans and bake for 20 minutes (I used 3 9-inch cake pans). Let cool in pans for 10 minutes. Remove cakes from pans and let cool completely on racks. Frost cakes, pour on ganache (after you pour the ganache over the cake. Place the entire cake in the refrigerator and let cool for at least an hour), and garnish with malted milk balls.

Chocolate Malt Icing:
(this makes a lot of frosting... I only used about 1 c. butter, no heavy cream, just half & half, and I didn't measure the powdered sugar- just used enough to get the right consistency)

1 1/2 c. butter, softened
3/4 c. unsweetened cocoa powder
1 1/4 c. heavy whipping cream
3/4 c. milted milk powder
7 1/2 c. powdered sugar

In a large bowl, beat butter and cocoa powder at medium speed with an electric mixer until creamy. In a small bowl, combine cream and malted milk powder, stirring to dissolve. Add cream mixture to butter mixture, beating at low speed to combine. Gradually beat in powdered sugar until smooth.

Chocolate Ganache:

16 oz. bittersweet (or semi-sweet) chocolate (we used chocolate chips)
2 c. heavy whipping cream

Place the chopped chocolate into a medium-sized bowl. Heat the heavy cream in a microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer; be careful not to allow cream to boil over. Pour the cream over the chocolate and let stand for 30 seconds or so. Using an electric mixer, beat on low until chocolate mixture is smooth. Use as is for glazing.


This didn't take too long and since I greased the pans a ton (with cake flour spray) they came right out!  That usually doesn't happen for me.  Anyway, the malt flavor is very subtle but just makes the cake more melt-in-your-mouth.  We love Whoppers over here, so we had to try it!  Don't worry about the ganache- this cake is plenty decadent without it!

The best thing to do with boxed brownies...

I love these brownies.  They make me so happy.  I used Ghiradelli brownie mix, or use your favorite and throw in some chocolate chips.
THEN,
near the end, throw on some marshmallows, enough to cover all of the brownies.  Place back in the oven for a minute or two (make sure not to overbake the brownies though!) until slightly melted and soft.  
Let cool for a few minutes, and then add your icing.  You can use any chocolate frosting; I used the leftovers from my Malted Chocolate Cake.  I microwaved until soft enough to pour.  Or, you can use a canned chocolate frosting microwaved until really soft or this recipe: 

•  1/4 cup butter
•  1/3 cup baking cocoa
• 2/3 c. milk 
• 16 oz. powdered sugar

Combine all in a medium saucepan. Bring to a boil over medium heat, stirring constantly with a wire whisk, and boil one minute. Remove from heat and stir in powdered sugar. Immediately pour chocolate mixture over marshmallows. Let cake cool completely on a wire rack. Cut into squares.

A fast hot fudge cake using yellow cake mix

Hot Fudge and Vanilla Cake Bars

• 1 white cake mix
• 2 eggs
• 1/3 cup oil

Mix the above together.  Pour 2/3 of mixture into greased 9x13 pan.  Preheat oven to 350.  Now combine:

• 1 can sweetened condensed milk (I used fat-free)
• 1 cup chocolate chips ( I used half semi, half milk- it doesn't matter)
• 2 T. butter

Combine in a glass or microwavable-safe bowl and cook for 1 minute.  Stir until mixture is all melted and combined.  Pour over cake batter mixture, then top with remaining dough, placing it evenly (or unevenly, like me) over the top.  Bake for 25 minutes or until the jiggle in the middle is mostly absent.  A little hot-fudginess never hurt anyone, right? 


We like it served with ice cream.  

Death by living- Chocolate Velvet Pie

Chocolate Velvet Pie
(from Sugar Daisy Bakery)


1 8" prepared chocolate crumb crust
1¾ c. milk chocolate chips
1 pkg (8oz) cream cheese, softened
1 tsp vanilla
1 c. Heavy Whipping Cream
Sweetened Whip Cream (optional)
Chocolate Curls (optional)

Microwave chocolate chips in a microwave safe bowl on medium-high heat for 1 minute. Stir. If needed microwave 10 -15 seconds more, or just until melted. Cool to room temperature.
Beat melted chocolate, cream cheese and vanilla in a large mixing bowl until light in color. Fold in whipped cream. Spoon into crust. Refrigerate for 2 hours or until firm. Top with sweetened whip cream and chocolate curls.
Chocolate curls: carefully draw a vegetable peeler across edge of a chocolate bar.


When I say "death by living" it's because once you put all those ingredients together, especially that heavy whipping cream, you know you are in for a treat!  This pie is like eating really good quality chocolate truffles in cold form!  With an oreo crust as a bonus!  So eat small portions, and enjoy!  

Cheesecake Brownies, easy

Cheesecake Brownies

(from Taste of Home magazine)

• 1 pkg. (13x9 pan size) fudge brownie mix
• 6 oz cream cheese (almost a full cube)
• 6 T. butter, softened
• 1/2 c. sugar
• 1 t. vanilla
• 2 eggs, lightly beaten
• 1 can chocolate frosting

1. Prepare brownie mix batter according to package directions.  
2. Spread 2 cups into a greased 13x9 pan; set aside.  
3. In a small bowl, beat the cream cheese, butter, flour, sugar, and vanilla until smooth.  
4. Add eggs; beat on low speed just until combined.  Spread evenly over brownie batter.
5.   Top with remaining brownie batter then cut through batter with a knife to swirl.  
6. Bake at 350 for 28-32 minutes or until a toothpick inserted in the middle comes out with moist crumbs (brownies may appear moist).  Cool completely and frost. 

I really can't say more about these- if you imagine these would taste good, then most likely you'll love them.  They didn't last long at our house!  I halved the recipe (my brownie mix was the smaller size) and put it into an 11x7 casserole dish and it made enough for us.  If you have a 13x9 and aren't sharing, then it's a lot of pressure to eat a lot more fast!  

Crock Pot Hot Fudge Peanut Butter Pudding Cake

Hot Fudge Pudding/PB Cake
(melskitchencafe.com)

Cake:

• 1 cup all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• ½ cup sugar
• 1 ½ teaspoons baking powder
• 1/8 teaspoon salt
• ½ cup milk
• 2 tablespoons canola oil
• 1 tablespoon vanilla extract
• ½ cup smooth or chunky peanut butter
• ½ cup semisweet chocolate chips

Topping:

• 3 tablespoons unsweetened cocoa powder
• ¾ cup sugar
• 1 ½ cups boiling water

Vanilla ice cream for serving

Coat a medium round or oval slow cooker with nonstick cooking spray.

In a medium size bowl, whisk together the flour, cocoa, sugar, baking powder, and salt. Make a well in the center, add the milk, oil, and vanilla, and stir in widening circles, gradually incorporating the dry ingredients, until you have a smooth batter. Stir in the peanut butter. The batter will be thick. Stir in the chocolate chips. Spread evenly in the crockpot.

To make the topping, in another medium-size bowl, combine the cocoa, and sugar; pour in the boiling water and whisk until smooth. Gently pour over the batter in the cooker; DO NOT STIR. Cover and cook on HIGH until puffed and the top layer is set, 2 to 2 ½ hours.(Mine took less time, probably about 1 hour 15 min, so keep watch the first time!)

This is great!  Not much to complain about here.  The sad thing is, you still have to dirty another dish, but, it's all worth it if you needed to delay your dessert or if the oven is in use.  Plus the taste is worth it!  If you are looking for the same dessert using the oven instead (you can also add peanut butter if you want) go here.

.

Marshmallow Chocolate Cookies- Winners!

Marshmallow Brownie Cookies

(from realmomkitchen.com)

• 1/2 cup butter
• 1 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 3/4 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup cocoa
• 1/2 cup milk
• 1/2 cup chopped nuts (optional)
• Large marshmallows, cut in half
• chocolate frosting

1. With a mixer, cream together butter and sugar. Add egg and vanilla extract; mix well.
2. In a bowl, whisk together flour, salt, soda, and cocoa.
3. Add dry ingredients to butter mixture in thirds alternating with the milk. Stir in nuts if desired.
4. Drop by teaspoon (I use my cookie scoop) onto a greased cookie sheet approximately 2 inches apart. Bake at 350 degrees F for 9 minutes and remove from oven. (My total cooking time was about 9 minutes, but I used my small cookie scoop.  I added the marshmallow at about 7 minutes in.  Just do what works best for you- just don't overbake!)
5. Immediately place a marshmallow piece (place with the sticky cut side down) on the top of each cookie and bake for 2 more minutes. When cookies are cool, frost each cookie with frosting.  Makes 2 1/2 dozen.

These are fun.  The kids love 'em, they look impressive, and they taste like a ding-dong, only better.  They don't take much extra time- I just tear apart the marshmallows and use canned frosting.  For chocolate flavor, the canned works just fine for me.  Try these!

I love fudgey brownies

Caramel Sea Salt Brownies

• 1 stick (4 oz) unsalted butter
• 4 oz unsweetened chocolate, or if using semi-sweet chocolate, decrease sugar by 1/4 cup
• 2 large eggs
• 1 cup sugar
• 1 teaspoon vanilla extract
• 3/4 cup unbleached flour
• 1/2 teaspoon salt
• 1/2 cup caramel sauce (see below for recipe) or use Hershey's caramel syrup, like me! Worked out great!
• 1/4 teaspoon sea salt, preferably fleur de sel

1. Preheat oven to 350º. Grease an 8 x 8 square pan. Line with parchment if desired.
2. Melt butter. Once melted, add chocolate; stir until melted.
3. With hand or stand mixer, whisk eggs, sugar and vanilla extract together until fluffy and light in color; add chocolate mixture; mix until combined; fold in flour.
4. Pour half the batter into pan; smooth top; pour half the caramel sauce over mixture; smooth evenly; pour remaining batter over caramel; smooth top again. Drizzle remaining caramel sauce over top, in one continuous zig-zag pattern. Turn pan 90 degrees; with toothpick, drag tip through top caramel and batter layer making same zig-zag pattern.
5. Bake for 20 minutes, turn pan and bake for 15 minutes more.
6. Remove from oven and sprinkle sea salt on top. When cool, cut into squares or bars. Enjoy!

**Caramel Sauce**

• 1-1/2 cups sugar
• 1/2 cup hot water
• 1 tablespoon butter
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

1. Pour sugar into heavy skillet and caramelize over low heat; constantly stirring until it has completely melted and is light brown in color.
2. Remove from heat and very slowly stir in hot water. Don't worry if sugar clumps, it will melt again when you reheat the mixture.
3. Return the pan to medium heat; stirring to melt sugar clumps. Mixture will begin to boil.
4. Continue boiling until mixture thickens and the boil isn't as rapid. Remove from heat; add butter, salt and vanilla. Strain if there are remaining sugar clumps.

Yield: 1 cup

I loved these. It's been so long since I've had fudgey brownies. I usually just make the other ones I have here on my blog, the Hershey brownies using cocoa that are more thick and crumby. These are awesome! The salt added just a little contrast of flavor salt-sweet which I liked, but barely noticed. A little sticky, yes. I will try the caramel sauce one day, but I didn't feel like spending time over a hot stove, and caramel syrup rocks. I didn't measure it either, I just poured as much as I thought would be good. You could melt Kraft caramels too if you wanted. A keeper!

Microwave Hot Fudge

Super Fast and Delicious Hot Fudge Sauce

• 6 T butter
• 6 heaping T. cocoa powder
• 1 can sweetened condensed milk (I used fat-free and it worked well)
• a few Tbsp. milk, if needed to thin out sauce

Microwave the butter until completely melted and starting to bubble Add the cocoa powder and whisk well to remove any lumps. Add the sweetened condensed milk and continue whisking. If sauce is too thick, add a little milk to thin it out.

Serve warm. Store in an airtight container for about a week.

This is a fast winner!

Chocolate Cinnamon Bread

Chocolate Cinnamon Bread
from Starbucks

Chocolate Batter
3 sticks unsalted butter, at room temperature
3 cups granulated sugar
5 large eggs, at room temperature
2 cups all-purpose flour
1 1/4 cups Dutch-processed cocoa powder
1 tbsp ground cinnamon
1 teaspoon salt
1/2 teaspoon baknig powder
1/2 teaspoon baknig soda
1 cup buttermilk
1/4 cup water
1 teaspoon vanilla extract

Cocoa-Spice Sugar Crust
1/4 cup granulated sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon Dutch-processed cocoa powder
pinch ground cloves
pinch ground ginger
1/4 cup decorating or sparkle sugar

Preheat the oven to 350F. Grease two 9x5x3-inch loaf pans and line the bottom of the pans with parchment paper.

Make the chocolate batter: In the bowl of an electric mixer, cream together the butter and sugar with the paddle attachment on medium speed, until light and creamy, about 5 minutes. Add eggs one at a time, beating until each egg is completely incorporated before adding the next and scraping down the sides of the bowl several times.

Meanwhile in a medium bowl, sift together the flour, cocoa, cinnamon, salt, baking powder and baking soda. In another bowl, whisk together the buttermilk, water and vanilla. With mixer on low speed, alternately add the flour mixture and buttermilk mixture to butter, beginning and ending with the flour and beating just until blended. Divide the batter between the two pans, shake the pans to even the tops and set aside.

Make the cocoa-spice sugar crust: In another bowl, whisk together the sugar, cinnamon, cocoa, ginger and cloves. Sprinkle the surfaces of both batters with the cocoa sugar mixture, dividing evenly. Bake until a toothpick inserted in the center comes out clean, about 45 to 50 minutes. Let cool completely, run a thin knife around the sides to release the breads and remove from pans.

This was fun...tasty. Not too cinnamony-spicy, either, so don't worry about that part. The topping just adds a little different flavor, but really this bread is chocolate. No doubt about that! I think doing this recipe in little mini-pans could be nice, too. Just make sure to use that parchment paper or greased aluminum foil. A great bread (ok, ok, cake) for fall/winter.

Doctored up Chocolate Cake Mix w/great glaze

Too Much Chocolate Cake
(allrecipes.com)

• 1 (18.25 ounce) package devil's food cake mix (or any chocolate will do)
  
• 1 (5.9 ounce) package instant chocolate pudding mix
• 1 cup sour cream
• 1 cup vegetable oil (I used about 2/3 oil and 1/3 water)
  
• 4 eggs (I cut one egg and used 1 T water instead)
  
• 1/2 cup warm water
• 2 cups semisweet chocolate chips (mini ones are great)
  

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well-greased 12 cup bundt pan.
3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar or glaze.

Satiny Chocolate Glaze
(allrecipes.com)

• 3/4 cup semisweet chocolate chips
• 3 tablespoons butter
• 1 tablespoon light corn syrup
• 1/4 teaspoon vanilla extract

1. In a microwave-safe bowl, combine chocolate chips, butter and corn syrup. Microwave for about 20 seconds, stir, and only microwave as long as chips aren't melted. Just watch it closely. Stir until chips are melted and mixture is smooth, then add vanilla.
2. Spread warm glaze over top of cake, letting it drizzle down the sides.

Great, great chocolate cake! I love being able to use my cake-mix food storage for good desserts. The glaze is shiny and very chocolatey and rich. This cake was plenty moist even with the oil changes I used. I loved the mini-chocolate chips in there too. The reviews on this cake mentioned that you can substitute any flavor cake-mix with desired pudding mix flavor..options are numerous!