Darkly Chocolate Brownies

I woke up craving chocolate, so I started these brownies. They are mixed in a large double boiler, so there isn’t a lot of cleanup. Oh, and they get better as they sit (they are very gooey when first taken out of the oven but firm up with time) as the chocolate gets even more intense the next day.


Darkly Chocolate Brownies

1 cup (2 sticks) butter
5 ounces unsweetened chocolate
1/4 cup cocoa powder
2 cups sugar
1 tablespoon vanilla
3 large eggs
1-1/4 cup flour
3/4 cups bittersweet chocolate chips
1/4 cup roasted cacoa nibs

Preheat oven to 350 degrees.

In a large double boiler or in a large bowl over a saucepan with some water in it, melt the butter with the unsweetened chocolate over low heat, stirring occasionally. When smooth and melted, sprinkle on cocoa powder and whisk to combine. Remove the pan from heat and allow to cool slightly.

Using a hand mixer, mix in sugar and vanilla. Add eggs, one at a time. Reducing mixer speed to low, mix in the flour. Add the chocolate chips and cacoa nibs and stir just until combined.

Pour the very thick batter into a buttered 8 x 8 or 9 x 13 baking pan (a square pan will result in thicker brownies). Smooth the top and place in the oven.

Bake for 40 minutes, then check the brownies with a toothpick. If it is overly gooey/messy, return to the oven for 5 to 10 more minutes. Don’t leave them in there until the toothpick comes out clean, though, as that would be too long.

Allow to cool completely before cutting into small squares. The brownies are very rich!

Peppermint Bark Brownies

I received as a present several Ghirardelli Peppermint Bark with Dark Chocolate bars from my good friend, Judy. I was happily munching on one while watching a cooking show where the chef broke up a bar of chocolate over the top of the brownies before he baked them. Brilliant idea!

I’m using as a starting off point the deeply rich and delicious Cocoa Brownie 2.0 recipe from Alton Brown. I did make a few adjustments to eliminate some of the fussiness but the intense cocoa plus the dark chocolate peppermint bark bar makes for some marvelously decadent brownies.


Peppermint Bark Brownies

4 large eggs
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 cup cocoa powder (not Dutch process)
1/4 cup all-purpose flour
1/2 teaspoon salt
8 ounces unsalted butter, melted
2 teaspoons vanilla extract
3 ounce bar Peppermint Bark with Dark Chocolate

Preheat the oven to 300 degrees F. Butter an 8-inch square baking pan.

Beat the eggs at medium speed in the mixer until fluffy and light yellow, 2 to 3 minutes.

In a separate bowl, combine the granulated sugar, brown sugar, cocoa powder, flour and salt. Drop the mixer speed to low and slowly introduce the sugar mixture. Follow with the butter and vanilla. Continue mixing until everything is well incorporated. Pour the batter into the prepared pan. Break up the bar of chocolate into small pieces and scatter over the top of the brownies.

Bake the brownies for 15 minutes, then remove them from the oven for 15 minutes.

Put them back in the oven for 25 to 35 minutes or until a toothpick inserted in the middle comes out just a little sticky.

Cool in the pan for 3 minutes, then lift the brownie out using the parchment paper as a sling.

Cut the brownies into pieces and move to a rack to cool completely.


Indulgent Dark Chocolate, Caramel and Pecan Brownies

IMG_1600During the holidays, I bought a make-your-own six pack of locally produced craft beers and held on to the Lazy Magnolia Southern Pecan to use in a brownie recipe I pulled from a magazine.

The original recipe highlighted a chocolate and caramel beer (La Resolution by Unibroue) but I figured the brownies would be even better with a pecan inspired one.

If anyone fixes both, let me know which you liked better!

Indulgent Dark Chocolate, Caramel and Pecan Brownies

2 cups bittersweet chocolate morsels, divided
1 stick butter
1 cup flour
3/4 cup cocoa powder
1 teaspoon instant coffee
1/4 teaspoon salt
4 large eggs
1 cup granulated sugar
1 cup Southern Pecan Ale, room temperature
3/4 cup toffee bits (I used Heath)
1/2 cup pecans, chopped
flake salt

Preheat oven to 374 degrees F.

Melt 1 cup of the bittersweet chocolate morsels and butter in a double boiler. Stir well and remove from heat when butter and chocolate are entirely melted.

Combine the flour, cocoa powder, coffee and salt together in a mixing bowl and stir. Set aside.

In a mixer, beat the eggs and granulated sugar until light and foamy. Pour the chocolate mixture into the egg mixture. Mix well. Slowly add the flour mixture. Finally, add the beer, the nuts, the toffee bits and the final cup of bittersweet chocolate morsels.

Pour into a well buttered 9×13 pan. Sprinkle a little bit of flake salt on the top and bake for 25-30 minutes or until a toothpick inserted in the center comes out mostly clean. Let cool completely before cutting.

Even better a la mode