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Posts Tagged ‘rich’


┬áThese are quite the decadent treat, combining chewy brownies with gooey s’mores. It’s definitely a little bit of a sugar overload, but fresh from the oven they are amazing and rich. The brownie batter is one of the easiest to make, and would be great by itself– just bake a little less to keep them nice and moist.

S’mores Brownies

2 sticks butter

10 ounces chopped bittersweet chocolate

1 cup sugar

3/4 cups light brown sugar

4 eggs

2 teaspoons vanilla extract

1 teaspoon salt

1 3/4 cups flour

3 tablespoons cocoa powder (unsweetened)

2 cups mini marshmallows

6 graham crackers, broken up

1 12-ounce milk chocolate bar, broken into pieces

Preheat oven to 350 degrees and line a 9 x 13 pan with parchment paper.

In a saucepan over low heat, melt the bittersweet chocolate and butter, stirring regularly. Remove from the heat and add in the sugars. Whisk in the eggs one at a time, combining well. Add the vanilla and the salt.

Add the flour and cocoa and stir until just combined. Pour into the pan and level the top. Bake for 25 minutes and then sprinkle the marshmallows, chocolate pieces, and graham cracker pieces over the top. Bake for an additional 5 minutes, until a toothpick comes out clean.

Let cool completely and then remove from pan with parchment paper. Cut into squares with a knife dipped into hot water (to make cleaner cuts).

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I am continuing in my attempt to make everything from the Flour Bakery + Cafe’s cookbook, and this week I went with the Double Chocolate Cookies (although I’m not really sure why they’re double┬áchocolate, other than they have two kinds of chocolate….I originally thought that meant chocolate with chocolate chips). They turned out really deliciously, although I adjusted the levels of chocolate a bit. These have a chewy consistency if you slightly underbake them, similar to a brownie but in cookie form. I actually found that they stuck to my silpat, I’m not really sure why. Either way, they were yummy and I’m sure they will disappear quickly.

Chewy Chocolate Cookies

5 ounces unsweetened chocolate, 1/2 grated

8 ounces bittersweet chocolate, 1/2 grated

3 ounces milk chocolate

1 stick unsalted butter

1 teaspoon vanilla extract

1 1/2 cups sugar

4 eggs

1/2 cup flour

1/4 teaspoon baking soda

1/4 teaspoon cream of tartar

1/4 teaspoon salt

1/4 teaspoon instant coffee powder

Melt the chocolate (except the grated chocolate) with the butter in a glass bowl over simmering water in a saucepan. (A double boiler, where the water doesn’t touch the bowl.) Stir occasionally until melted. Remove from the heat and add the vanilla and let cool completely.

Meanwhile, combine the flour, baking soda, cream of tartar, salt, coffee powder, and grated chocolate in a bowl. In another bowl, beat the eggs and sugar together until light and pale yellow. Add the cooled chocolate mixture and just combine. Fold in the flour mixture and refrigerate overnight.

Drop 1.5 inch balls onto a cookie sheet (I recommend using a silpat or putting them directly on the cookie sheet because I think parchment or foil would really stick a lot). Bake at 350 for 14 minutes or until soft to the touch in the center but not liquidy. LET COOL on the sheet for 10-15 minutes or you won’t be able to remove them.

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