Posts Tagged ‘Brownie’

Cheesecake of the Month – July 2017!

July 15, 2017

Last month, a recipe was circulating around facebook (courtesy of Lindsay and her Life, Love and Sugar blog) that I can’t wait to try . . .

Kahlua Coffee Brownie Cheesecake

The bottom crust is basically a brownie onto which you put the kahlua-coffee cheesecake batter and then top the cheesecake with a heavenly ganache and garnish with kahlua-flavored whipped cream.  Yum!

Here’s the recipe.


Chocolate, Brownie, and Mousse!

September 20, 2016

What’s not to like?  This sounds like a truly decadent dessert that I will just have to give a whirl one of these days.   I don’t remember where I ran across this recipe (so my apologies for not  providing proper attribution).

Triple Chocolate Brownie-Mousse

Cooking spray
¾ cup of butter
1 (4-oz) bittersweet dark chocolate baking bar, chopped
1-1/2 cups OF sugar
1 teaspoon of vanilla extract
4 large eggs
1 cup of all-purpose flour
¼ teaspoon of baking powder
¼ teaspoon of salt

1/2 a package (12-oz) of milk chocolate morsels (1 cup)
¼ cup of creamy peanut butter
1 cup of heavy cream

1 cup of white chocolate morsels
1-1/4 cup of heavy cream, divided

8 large paper clips
Heavy-duty aluminum foil
Garnish: shaved chocolate

1. To prepare the brownies: preheat oven to 350 degrees. Line the bottom and the sides of a 13×9-inch pan with aluminum foil (allowing 2-3 inches to extend over the sides); lightly grease the foil with cooking spray. Microwave the butter and the bittersweet chocolate in a large bowl on high for 1-1/2 to 2 minutes or just until melted and smooth, stirring every 30 seconds.  Whisk in the sugar and vanilla.  Add the eggs, one at a time whisking just until blended after each addition.  Stir together the flour, baking powder, and salt in a small bowl.  Whisk the flour mixture into the chocolate mixture until blended.  Pour mixture into your prepared pan.

2. Bake for 18 to 20 minutes or until a wooden toothpick inserted in the center comes out with a few moist crumbs. Cool completely on a wire rack (about 1 hour).  Lift the brownies from the pan using the foil handles.  Cut 8 circles using a 3” round cutter.

3. To prepare the milk chocolate mousse: microwave the milk chocolate morsels and the peanut butter in a small glass bowl on medium power for 1-1/2 to 2 minutes or until melted and smooth, stirring every 30 seconds.  Cool 5 minutes.

4. Beat 1 cup of heavy cream at medium speed with an electric mixer until soft peaks form; fold the whipped cream into the milk chocolate mixture. Chill while you make the white chocolate mousse.

5. To prepare the white chocolate mousse: microwave the white chocolate morsels and ¼ a cup of cream in a small glass bowl on medium power for 1-1/2 to 2 minutes or until melted and smooth, stirring every 30 seconds.  Cool 5 minutes.

6. Beat the remaining 1 cup of cream at medium speed with an electric mixer until soft peaks form; fold the whipped cream into the white chocolate mixture. Chill while you prepare the foil molds for step 7.

7. To assemble the stacks: wash and dry your paper clips.  Cut heavy-duty aluminum foil into 8 strips (6 x 10-inch each) .  Fold each piece in half to form a 3 x 10-inch strip.  Wrap each strip around a 3-inch diameter can (this helps create a smooth curve).  Wrap 1 curved strip around each brownie and secure with a large paper clip.  Immediately spoon the milk chocolate mousse into a ziplock bag (do not seal).  Snip 1 corner of bag to make a small hole (about ½ inch).  Pipe the mousse onto brownies, dividing the mixture evenly.  Use a small spoon to gently level them.  Repeat the procedure with the white chocolate mousse.  Chill for at least 2 hours before removing the foil and serving.

Cheesecake of the Month – September 2012!

September 15, 2012

Here is a great sounding recipe for Fall that I can’t wait to try.  Caramel, apples, brownie, what’s not to like?  I’m drooling already.

Caramel Apple-Brownie Cheesecake
3/4 cup chopped pecans
2 (8-ounce) packages cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
4 large eggs, divided
1/2 cup firmly packed brown sugar
1/2 cup butter, melted
1 cup all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1-1/2 cups peeled and diced Granny Smith apples
Caramel Apple Topping Caramel Sauce

1. Preheat oven to 350 degrees. In a shallow pan, bake pecans in a single layer for 8-10 minutes or until lightly toasted (stir occasionally). Reduce oven tempterature to 325 degrees. Sprinkle the pecans over the bottom of a greased and floured 9″ springform pan.

2. Beat the cream cheese, sugar, and vanilla at medium speed until blended and smooth. Add 3 eggs, one at a time, beating until just blended.

3. Whisk together the brown sugar, melted butter, and remaining egg in a large bowl until blended.

4. Stir together flour and the next three ingredients; add to the brown sugar mixture, and stir until blended. Stir in apples. Spoon batter into prepared pan. Carefully spoon cream cheese mixture over batter.

5. Bake at 325 degrees for 1 hour and 10 minutes (or until set). Remove from the oven, loosen the sides of the pan, and cool completely on a wire rack (about two hours). Transfer to a serving plate.

6. Meanwhile, prepare Caramel Apple Topping and Caramel Sauce. Spoon topping over cheesecake and drizzle with caramel sauce.

Caramel Apple Topping
Melt 1/4 cup butter in a large skillet over medium heat; add 1/2 cup sugar and 1 teaspoon fresh lemon juice. Cook stirring constantly for 5-6 minutes or until mixture is lightly brown. Add 5 large Granny Smith apples (about 2.5 pounds) peeled and cut in 1/2 inch wedges. Cook, stirring often, 15-18 minutes more or until apples are tender and carmelized. Remove from heat and cool 20 minutes.

Caramel Sauce
Bring 1 cup firmly packed brown sugar, 1/2 cup butter, 1/4 cup whipping cream and 1/4 cup honey to a boil in a medium saucepan over medium-high heat, stirring constantly. Boil, stirring constantly for 2 minutes. Remove from heat and cool 15 minutes before serving.

A Brownie of a Different Variety!

March 25, 2012

If you are a chocolate lover, and if you really like brownies, I came across what sounds like a fabulous recipe that I can’t wait to bake (a weekend project perhaps?  It may have to wait until after March Madness.).  These brownies incorporate a couple of items that I never would have thought to use in brownies, but upon reflection, they really make a lot of sense: bananas and nutella!   Prior to last summer, I had never heard of nutella.  But thanks to my niece and my brother and sister-in-law, I now know about and love this wonderful chocolatey-hazelnut spread.   Check out this brownie recipe!  Depending on where you live (and the time of year), you may be challenged to find fresh hazelnuts (I only seem to be able to find them in our stores during the holidays) — good luck!

A Chocolate (and Wicked?) Indulgence!

September 4, 2011

I have always considered chocolate a major food group and I can’t wait to try this deliciously sounding recipe (and may “labor” on Monday to create this confection).  I found this one (Salted Caramel Brownies) in the September issue of Cooking Light magazine.  As I read through the list of ingredients, some phrases that come to mind: death by chocolate, chocolate decadence, wicked indulgence, and diabetic coma.  Hmm, yummy!

Salted Caramel Brownies

Brownie Ingredients
3/4 cup all-purpose flour
1 cup granulated sugar
3/4 cup unsweetened cocoa
1/2 cup packed brown sugar
1/2 teaspoon baking powder
6 Tablespoons butter, melted
2 large eggs
1 teaspoon vanilla extract
Cooking spray

Topping Ingredients
1/4 cup butter
1/4 cup packed brown sugar
3-1/2 Tablespoons evaporated fat-free milk, divided
1/4 teaspoon vanilla extract
1/2 cup powdered sugar
1 ounce bittersweet chocolate, coarsely chopped
1/8 teaspoon coarse sea salt

1. Preheat oven to 350 degrees.

2. To prepare brownies, weigh or lightly spoon flour into dry measuring cup; level with a knife. Combine flour and next four ingredients (through baking powder) in a large bowl, stirring well with a whisk. Combine 6 Tablespoons butter, eggs, and 1 teaspoon vanilla. Add butter mixture to flour mixture; stir to combine. Scrape batter into a 9-inch square metal baking pan, lightly coated with cooking spray. Bake at 350 degrees for 19 minutes or until a wooden toothpick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack.

3. To prepare topping, melt 1/4 cup butter in a saucepan over medium heat. Add 1/4 cup brown sugar and 1-1/2 Tablespoons milk; cook 2 minutes. Remove from heat. Add vanilla and powdered sugar; stir with whisk until smooth. Spread mixture evenly over cooled brownies. Let stand 20 minutes or until set.

4. Combine 2 Tablespoons milk and chocolate in a microwave-safe bowl; microwave at HIGH for 45 seconds or until melted, stirring after 20 seconds. Stir just until smooth; drizzle over caramel. Sprinkle with sea salt; let stand until set. Cut into squares.


Happy Valentines Day!

February 14, 2009
Here’s a wonderful recipe that will have all of your sweethearts swooning!

(Makes about 48 bon bons)

2 jars (10 ounces each) maraschino cherries
4 squares Baker’s Unsweetened Chocolate
¾ cup (1½ sticks) margarine or butter
2 cups granulated sugar
4 eggs
1 teaspoon vanilla
1 cup all-purpose flour
Chocolate Fudge Filling (below)

HEAT oven to 350 degrees F.

MICROWAVE chocolate and butter in large microwavable bowl on high for 2 minutes or until butter is melted. Stir until chocolate is completely melted.

STIR granulated sugar into melted chocolate mixture. Mix in eggs and vanilla until well blended. Stir in flour. Fill greased 1¾ x 1-inch muffin cups 2/3 full with batter.  [NOTE: I’ve found using paper liners really cuts down on the mess and eases getting the brownies out of the pan.]

BAKE for 20 minutes or until toothpick inserted into center comes out with fudgy crumbs. Do not overbake! Cool slightly in muffin pans; loosen edges with tip of knife. Remove from pans. Turn each brownie onto wax paper-lined tray while warm. Make ½ inch indentation into top of each brownie with end of wooden spoon. Cool.

PREPARE Chocolate Fudge Filling. Drain cherries and let stand on paper towel to dry.

SPOON or pipe about 1 teaspoon Chocolate Fudge Filling into indentation of each brownie. Gently press cherry into filling. Drizzle with icing or melted chocolate (I buy tubes of icing from Williams-Sonoma).

PREP TIME: 1 hour

BAKE TIME: 20 minutes.

Chocolate Fudge Filling (makes about 1 cup)

1 package (3 ounces) cream cheese softened [I’ve never found a 3 ounce package]
1 teaspoon vanilla
¼ cup corn syrup
3 squares Baker’s Unsweetened Chocolate, melted and cooled
1 cup powdered sugar

BEAT cream cheese and vanilla in small bowl until smooth. Slowly pour in corn syrup, beating until well blended. Add chocolate, beat until smooth. Gradually add powdered sugar, beating until well blended and smooth.

Don’t eat these all in one sitting!