Fudgy Nutella Sourdough Brownies

I was looking for alternatives to bread making to use some of my sourdough starter discard when I rediscovered a sourdough brownie recipe in my files. As I wanted to take it a step further, I decided to add some Nutella hazelnut spread to the batter.

It was a delicious idea. The hazelnut spread adds fudgy, nutty richness. The sourdough starter makes sure it isn’t too sweet.

Be sure and let the pan cool completely before cutting or you’ll be spooning out brownies (which isn’t a bad idea either).

8 tablespoons (1 stick) unsalted butter
8 ounces bittersweet chocolate baking bars (I use Ghirardelli), broken into pieces
½ cup Nutella hazelnut spread
2 teaspoons vanilla extract
½ cup sourdough starter discard
1 cup all-purpose flour
¼ cup Dutch processed cocoa powder (I like Hershey’s Special Dark)
1 teaspoon salt
2 large eggs
1 egg yolk
1 cup granulated sugar
½ cup brown sugar

Preheat oven to 350°F (176°C) and butter a square (8×8 or 9×9) baking pan.

Melt the butter in a small saucepan over low heat. Add the chocolate pieces and hazelnut spread. Stir the ingredients until the chocolate has melted and the mixture is smooth. Remove the saucepan from the heat and set it aside to cool down.

Stir the vanilla extract with the sourdough starter.

In a medium mixing bowl, whisk flour, cocoa powder and salt.

In a large mixing bowl, beat the eggs, brown sugar and granulated sugar with an electric mixer until well blended, at least 5 minutes. Add the sourdough starter and beat on low. Add the chocolate mixture to the bowl and beat on low until mixed. Add the flour mixture and stir just until combined.

Pour the batter into the prepared baking pan and smooth the top. Bake for 35-40 minutes or until a toothpick inserted in the middle comes out mostly clean.

Allow the brownies to cool completely in the pan after they come out of the oven.  Cut into squares.

Store in an airtight container or bag.

Oaty, Chocolately, Peanut Buttery Bars

I wanted to munch on something with chocolate and peanut butter but Dad is trying to eat healthy so I looked for a recipe that could qualify. These no-bake oat bars were just the ticket! Okay, so maybe they aren’t actually good for you on any measurable scale but they sure are rich and tasty.

You want to use quick cooking oats or the old fashioned that only need 5 minutes. This is not the recipe to try out steel cut or instant!

These are yummy with lots of chocolate – a great recipe with which to start the new year.

Chocolate, Peanut Butter, Oat Bars

1 cup (2 sticks) butter
½ cup brown sugar, packed
3 cups oats
1 cup bittersweet (or semi-sweet) chocolate chips
½ cup peanut butter
¼ cup bittersweet (or semi-sweet) chocolate chips

Butter an 8×8 or 9×9 square baking pan.

In a large saucepan, melt butter and brown sugar. Add oats. As these are no-bake bars, you need to soften the oats. Stir for the amount of time recommended on the container (1 to 5 minutes). Remove from heat.

Place two cups of the oat butter mixture into the prepared pan and use a piece of wax paper or a spatula to press down.

In a small saucepan, melt chocolate chips and peanut butter. Once melted, pour over oat layer and smooth out. By spoonfuls place the remaining oats on top. Place the saucepan back on the stove and melt remaining chocolate chips. Drizzle the chocolate over the top.

Place pan in refrigerator to solidify for at least 4 hours. Cut into bars and store in an airtight container.

Bars are best when brought back to room temperature before eating.

Pecan Pie Brownies

As a Southerner, it is required to have pecan pie for Thanksgiving. Unfortunately, it is so very sweet, I can only eat a small sliver at a time. Hardly my modus operandi when it comes to desserting, especially around the holidays. I’m always looking for ways to enjoy it more by adding things (see here, here and here) to reduce the cloying nature of it.

This year, I decided to add pecan pie as a topping to a decadent chocolate brownie recipe. The dark chocolate balances the sweet pecan layer and this will definitely be something I’ll make again.

I toast the pecans, as I believe it enhances their flavor and texture.

As far as pans go – don’t worry if you don’t have a 9×9. I ended up baking this in a 7×11 pan as I’m staying at a place without my usual assortment of pots and pans. It overflowed a little but I had placed it on a baking sheet so I didn’t make a mess in the oven. The smaller the pan, the thicker the layers.

Brownies:

1 cup all purpose flour
2 tablespoons cocoa powder
4 ounces unsweetened chocolate
1 cup (2 sticks) unsalted butter
4 large eggs
2 cups sugar
¼ teaspoon salt
1 teaspoon vanilla extract

Pecan Pie Topping:

1 tablespoon unsalted butter
6 tablespoons light brown sugar, packed
½ cup Karo corn syrup
1 large egg
1 teaspoon vanilla extract
1 ½ cups pecan halves, toasted
pinch of salt

Preheat oven to 350 degrees F. Butter a 9 by 9-inch baking pan.

Sift together flour and cocoa powder.

Melt the chocolate and butter in a double boiler or in the microwave until the chocolate is completely melted. Add the eggs, sugar, salt and vanilla and mix well with a spatula. Add the sifted flour and cocoa mixture and stir to combine. Spread the batter evenly in the prepared pan. Bake for 15 minutes.

While brownies are baking, in a medium saucepan, melt butter and brown sugar over medium heat until sugar dissolves. Remove from heat and stir in corn syrup, egg, vanilla extract, pecans and a pinch of salt. After the brownies have spent 15 minutes in the oven, spoon pecan pie filling over them in an even layer, then bake until topping is just set, about 30 minutes more.

Let cool to room temperature, then cut into squares to serve.

As it is Thanksgiving, I want to express my gratitude to all my readers. Thank you so much for tuning in and, especially, for letting me know when you used my recipe and any suggestions you had for improving them. Thank you all and I hope you have a safe and happy holiday.

Chocolate Pistachio Slice and Bake Cookies

I found a bag of pistachio nuts in my parents’ pantry and, with my current chocolate craving, decided I just had to make cookies.

Whenever I make these, I divide the dough into two rolls and freeze one for later slicing, baking and eating.

Big pistachio and deep chocolate flavor. So very yummy.

1 ½ cup all purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup unsweetened cocoa powder
½ cup unsalted butter, softened
3/4 firmly packed brown sugar
2 eggs
1 teaspoon vanilla extract
½ cup shelled, chopped roasted pistachio nuts
coarse salt for sprinkling

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

In the bowl of a stand mixing, beat together butter and brown sugar until light and fluffy. Beat in the eggs, one at a time. Beat in vanilla and then scrape down the bowl. Add in the flour mixture and mix until combined. Stir in the pistachios.

Divide the dough in half and place on plastic wrap and then wrap into logs. Refrigerate at least 30 minutes or place in the freezer until ready to use.

Preheat oven to 350 degrees F. Line baking sheet with parchment paper.

Remove dough from refrigerator. If you are taking it from the freezer, let it sit at room temperature for 30 minutes. Unwrap the dough and cut into ½ inch rounds. Set on baking sheet. Sprinkle each cookie with coarse salt.

Bake for 10-12 minutes or until the centers appear set. Transfer the cookies to a wire rack and let cool for 10 minutes. Store in an airtight container.

 

Darkly Chocolate Sheet Cake with Fudge Frosting

I had the end of a bag of powdered sugar and a little less than a cup of buttermilk. All I could think of to use them both was frosting but what to frost? I didn’t want to fuss with cake pans or layers so I went with a super easy chocolate sheet pan recipe.

The coffee makes it seem even more chocolately. By adding a full cup, the cake is super moist and tender.

The creme de cacao reduces the sweetness of the frosting. Be sure and add it after you’ve pulled the frosting from the heat as you don’t want to burn it all off.

An easy and delicious cake recipe. I definitely recommend it!

Darkly Chocolate Sheet Cake

2 sticks unsalted butter
½ cup Dutch process or natural unsweetened cocoa
1 cup hot coffee
2 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
2 cups granulated sugar
½ cup buttermilk, at room temperature
2 large eggs
1 teaspoon vanilla extract

Preheat the oven to 350°F. Grease and flour a 9″ x 13″ pan.

Melt the butter in a double boiler. Stir in the cocoa and hot coffee.

Sift together the flour, soda, and salt. Place in the bowl of stand mixer with the sugar.

Pour the cocoa butter mixture over the dry ingredients. Mix on low until combined. Beat in the buttermilk, eggs and vanilla. Pour the batter into the prepared pan.

Bake the cake for 30 minutes, or until it tests done with a toothpick. When done, the cake will begin to pull away from the edge of the pan. Remove the cake from the oven and cool it on a rack.

I use a tall sided pan for baking the cake so that when I pour over the warm frosting, it doesn’t make a mess.

Fudge Frosting

8 tablespoons unsalted butter
¼ cup Dutch process or natural unsweetened cocoa
6 tablespoons buttermilk, at room temperature
3 ¼ cups confectioners’ sugar
1 teaspoon creme de cacoa

Melt the butter in a medium-sized saucepan. Stir in the cocoa and buttermilk.

Bring the mixture to a boil, then remove it from the heat and mix in the confectioners’ sugar and creme de cacoa, beating until smooth.

Pour the frosting over the cake while the frosting is still warm. Serve the cake right from the pan.

Chocolate Chip Snickers Cookies

I was really craving chocolate and was happily munching on a Fun-sized Snickers when my hind brain went, “Wait just a minute! Why don’t you put one of those in a chocolate chip cookie?”

I love my brain.

I cut each fun size I could rescue from the maw of my parents into 6 pieces. I ended up with a cup of Snickers pieces.

Definitely refrigerate the dough, as it will spread a bit more when it isn’t cold, making for thinner, less chewy cookies.

The cookies are really good – the caramel and nuts was a lovely addition.

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 cup bittersweet chocolate morsels
1 cup fun-sized Snickers, each candy cut into 6 pieces

Combine flour, baking soda, and salt in small bowl. Set aside.

Beat butter, granulated sugar, brown sugar, and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and Snickers.

Cover bowl with plastic wrap and put in the refrigerator for 1 hour. It can be stored for up to 3 days before use.

Preheat oven to 375°F.

Drop rounded tablespoon of cookie dough onto ungreased baking sheets.

Bake for 10 minutes or until golden brown. Cool on baking sheets for 1 minute; remove to wire racks to cool completely.

 

Reimagining Joy (With Pecans)

I’m not above scarfing down many of the candy bars that populate the displays near cash registers. Including Almond Joy. However, I’m a southern girl who prefers pecans over every other nut and so, when I made these at home, I used toasted pecans instead.

I looked up several recipes on the internet but went with the one my friend, Conan, sent to me. This one didn’t enrobed them in chocolate – just put everything together and let the morsels work their magic with the pecans, coconut and sweetened condenses milk.

A quick and easy recipe that is very addicting.

Pecan Joy

14 ounces shredded, sweetened coconut
14 ounce can of sweetened condensed milk
2 cups bittersweet chocolate morsels
1 cup toasted and salted pecans, chopped

Preheat oven to 325 degrees F.

Line two baking sheets with parchment paper.

In a large bowl, mix the coconut, sweetened condensed milk, chocolate chips and pecans. Stir until combined.

Using a small ice cream scoop, press together portions of the mix onto the parchment covered baking sheets. Use damp fingers to push everything together into a tidy round.

Bake for 17-20 minutes, rotating the baking sheets midway through baking. The pecan joys will be done when the edges and bottom turn golden brown.

Cool on a rack and store in an airtight container.

Triple Chocolate Fudge Brownies

I’m at that point in my cycle and isolation that I’m beyond a simple chocolate craving. Regular brownies wouldn’t touch this need. A chocolate baking bar, cocoa and some some chocolate morsels hit the spot, though.

So good. Deeply, darkly chocolate with a lovely chew. Pecans are optional, of course, but they add so much beyond flavor!

1 ½ sticks unsalted butter
4 ounces unsweetened chocolate, chopped
¼ cup unsweetened cocoa
2 cups granulated sugar
3 large eggs
1 ½ teaspoons vanilla extract
1 cup all-purpose flour
½ teaspoon salt
1 cup pecans, chopped
1 cup bittersweet or semi-sweet chocolate morsels

Preheat oven to 350° F.

Generously butter a 9×13 pan. For thick brownies, use an 8×8 pan.

Melt butter and chocolate on low heat on the stovetop in a double boiler. Remove from heat and pour into a stand mixer. One at a time, whisk in cocoa, sugar, eggs, vanilla, flour and salt. Mix well. Stir in pecans and chocolate morsels. Pour into prepared pan. Smooth the top of the batter.

Bake for 30-35 minutes, until edges are set and center is a bit soft. A toothpick inserted in the center should come out with a little batter coating it.

Cool at room temperature. Remove from pan. Serve at room temperature.

Brownies can be refrigerated if you’re stuck in isolation alone and don’t want to eat the entire right away or frozen for up to a month.

 

Chocolate Pecan Truffle Cookies

I owed my friend Charlotte some cookies and her only request was chocolate and pecans. I browsed through my recipes and decided to go sinfully decadent with truffle cookies. These are soft cookies with such a rich flavor of chocolate from the melted to the added chips. I’ve got to say the addition of toasted, chopped pecans to them are a real treat.

I used Ghirardelli bittersweet and semi-sweet baking chips in this recipe. I love the taste and texture they add to the cookies.

I really like the flakes in Maldon Sea Salt, so that it what I used to sprinkle on top. A crisp bite of salt in each large flake, so you use a smaller amount than with a less coarse sea salt.

Darkly rich with a soft texture, these are definitely the cookie for chocolate lovers.

3 cups bittersweet morsels
4 tablespoon unsalted butter
½ cup all purpose flour
½ teaspoon baking powder
1/2 teaspoon salt
4 eggs
1 cup granulated sugar
2 teaspoons vanilla extract
1 cup pecans, toasted and chopped
1 cup semisweet morsels, for mixing into the prepared cookie dough
2 -3 tablespoons coarse sea salt

In a double boiler, melt chocolate and butter. Stir until smooth. Remove from heat and let chocolate cool slightly.

Sift together flour, baking powder and salt to combine. Set aside

In a mixing bowl, combine sugar and eggs. Slowly add the warm chocolate mixture, mixing to combine. Add vanilla extract and mix. Add in flour mixture. Cool for a few minutes (if batter is too warm, chocolate chips will melt). Stir in chocolate chips and pecans. Chill for 10-15 minutes.

Pre-heat oven to 350 degrees F.

Scoop rounded tablespoons of batter and place on baking tray. Sprinkle each cookie lightly with a pinch of flaked sea salt. Bake for approximately 7-8 minutes until the outside looks slightly cracked. Do not over bake cookies because they will continue to bake as they cool once removed from the oven. Cookies will be soft and gooey in the center.

Hot Fudge Sauce

How much do I love chocolate? To borrow from Elizabeth Barrett Browning’s Sonnet Number 43: “Let me count the ways. I love it to the depth and breadth and height my soul can reach.”

No jar of hot fudge from the supermarket is enough to fill that space. That’s why I make the sauce for my ice cream sundaes about a quart at a time.

It is easy to warm and drizzle over ice cream or put into milkshakes or pour over bananas or just eat off the spoon. Yummy!

2 cups heavy cream
1 stick (8 tablespoons) unsalted butter
1 cup granulated sugar
¼ teaspoon fine salt
4 ounces bittersweet chocolate, broken in small pieces
1 cup sifted high-fat Dutch-process cocoa like Droste (sift, then measure)
½ teaspoon vanilla extract

In medium saucepan, combine cream, butter, sugar and salt. Bring to a simmer over medium-low heat. Remove from heat. Add chocolate and let sit 1 minute. Whisk to completely incorporate. Add cocoa and whisk until no lumps remain.

Return pan to low heat and bring to a simmer, whisking constantly, about 20 seconds. Remove from heat and stir in vanilla. Serve warm.

Store in a mason jar in the refrigerator. To reheat sauce, microwave a small portion, about 30 seconds until warm.