Category: Chocolate

Triple-Chocolate Brownies

Triple-Chocolate Brownies

I don’t know the origin of this recipe and I’ve tweaked it a little over the years.  The original was a plain brownie, no chips or nuts. It’s one of those handed down by Grandma Mary to Mom to me. It’s probably another recipe that got clipped from a weekly newspaper’s food column or was found in a women’s magazine.

Triple-Chocolate Brownies

The brownies are moist and even better if made a day in advance. Don’t cut them into squares until they are completely cool (I mean cold) or they crumble.

Use an 8” x 8” x 2” square pan, lightly greased and you’ll end up with 16 brownies.

The nuts are optional and if you have a group that is divided over nuts, sprinkle some on half the top and all will be happy.

Triple-Chocolate Brownies

These triple-chocolate brownies are quick and easy to make and a real crowd pleaser. Don’t hesitate to serve with a scoop of ice cream on the side!

Watch the Triple-Chocolate Brownies Video here.
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Triple-Chocolate Brownies

Triple-Chocolate Brownies

5 from 1 reviews

Brownies are an all-time favorite and these triple- chocolate brownies bring three times the flavor! Quick and easy to prepare.

  • Author: Trish Lobenfeld
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Yield: 16 two-inch brownies
  • Category: Dessert/Bars
  • Method: Baking

Ingredients

  • 1/2 cup (1 stick) unsalted butter
  • 2 ounces unsweetened chocolate, chopped
  • 1 cup granulated sugar
  • 1 teaspoon vanilla
  • 2 large eggs, lightly beaten
  • 3/4 cup all-purpose flour
  • 1/2 cup dark chocolate chips
  • 1/2 cup milk chocolate chips
  • 1/2 cup chopped walnuts, optional

Instructions

  1. Preheat oven to 350 degrees F.
  2. Lightly grease an 8-inch by 8-inch by 2-inch baking pan.
  3. Place the butter and chocolate in a double boiler or microwave-safe bowl and melt over low heat, stirring occasionally. Once the butter is melted, take off heat to stir the chocolate to help it melt. Don’t let the mixture get too hot or the chocolate will seize.
  4. Stir in the sugar and vanilla extract, which helps cool the chocolate.
  5. Add eggs and vanilla and beat lightly. Beating too hard will incorporate air and create a less dense brownie.
  6. Stir in the flour mixing until all the flour has been incorporated.
  7. Stir in the chips and nuts, if using, until thoroughly blended.
  8. Spread mixture into the greased baking pan.
  9. Top the brownie batter with the walnuts, if desired.
  10. Bake in preheated oven for 25 minutes; the rownies are done when top looks cracked and the sides have pulled away slightly. A toothpick inserted in the middle should show a moist crumb.
  11. Cool and cut into squares.

 

Pumpkin Chocolate Bundt Cake

Pumpkin Chocolate Bundt Cake

Pumpkin and chocolate are delicious together, and whenever you can work a “legitimate” way to sneak some chocolate into your morning all the better! This pumpkin chocolate bundt cake is at the
top of my list for that special morning treat alongside a delicious cup of tea from Goldsmith Teas.

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Canned raw pumpkin is readily available at any grocery store and it’s one-hundred percent pumpkin. No need to go to the fuss of making your own.

The chocolate I prefer is Lindt, my usual go-to brand when baking, which I coarsely chop up. Don’t hesitate to use chocolate chips if that’s what you prefer.

This cake doesn’t need frosting, it’s quite moist and the chocolate gives it that over-the-top quality. A light dusting of powdered sugar, mostly for esthetics, is sufficient. Don’t sprinkle the sugar until just before serving. It dissolves rather quickly.

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The cake freezes well. Wrap tightly in plastic wrap and then with freezer paper. Be sure to date and label.

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Pumpkin Chocolate Bundt Cake

Pumpkin Chocolate Bundt Cake

This cake doesn’t need frosting, it’s quite moist and the chocolate gives it that over-the-top quality. A light dusting of powdered sugar, mostly for esthetics, is sufficient. Don’t sprinkle the sugar until just before serving. It dissolves rather quickly. The cake freezes well. Wrap tightly in plastic wrap and then with freezer paper. Be sure to date and label.

  • Author: Trish Lobenfeld
  • Prep Time: 30 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 10 mins
  • Category: Cake
  • Method: Baking

Ingredients

  • 2 cups (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup raw pumpkin
  • 1/2 cup sour cream
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 8 ounces dark chocolate (70 percent cocoa fat) coarsely chopped or 1 1/2 cups chocolate chips
  • powdered sugar for dusting

Instructions

  1. Setup
  2. Preheat the oven to 350 degrees F and lightly grease a standard Bundt pan.
  3. Method
  4. In a stand mixer fitted with the beater attachment or with a hand mixer, beat the butter on high until fluffy. Scrape the sides and beater.
  5. Add the sugar and beat on high until combined. Scraping the sides and beater as needed.
  6. Beat in the eggs and vanilla, scraping the sides and beater as needed (don’t worry if it looks curdled, the addition of dry ingredients will resolve that issue).
  7. Mix in the raw pumpkin and sour cream.
  8. Add the four, baking powder, cinnamon, salt, baking soda, ginger and nutmeg to the mixer and beat on low to incorporate the dry ingredients, scrapping the sides as needed, until all the ingredients are moist. Beat on high for 10 seconds.
  9. Stir in the chocolate chunks/chips.
  10. Pour the batter into the prepared Bundt pan and bake in preheated oven for 50 minutes or until a cake tester or toothpick comes out clean when stuck in the center of the cake.
  11. Let cool in pan for 10 minutes and then remove to a cooling rack.

Notes

Cake freezes well.

 

 

Chocolate Bark

I made two different kinds of chocolate bark for our holiday cooking decorating party. Triple chocolate bark filled with nuts and dried fruit. Larger dried fruits, like apricots and cherries, should be chopped a little before adding to the mixture, keep everything about the same size.

I also made white chocolate bark with red cinnamon dots and green sugar crystals for a festive holiday look. I love those red cinnamon dots – you can always identify the cookies I decorated by how many red cinnamon dots are on the cookie!

The recipes are easy to make, but it’s best to make them the day before to give ample time to set. You can briefly put them in the refrigerator if you want to speed up the process.

There are two options to melt chocolate: in the microwave or on the stovetop in a double-boiler. If you don’t have a double boiler, take a medium-sized pot, fill with water by 1/3 and bring to a boil. Lower the heat and place a bowl with the chocolate, one that fits securely on the top, over the water. Don’t let the water touch the bottom of the bowl. The chocolate melts from the heat of the steam.

These make a nice treat after dinner or as part of a cookie-gift package.

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White Chocolate Bark

Chocolate bark is fun to make and a nice treat for your family and friends after dinner with coffee or as a holiday treat.

  • Author: Trish Lobenfeld
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Category: Dessert

Ingredients

6 ounces white chocolate
1/3 cup red cinnamon dots
Green sugar crystals

Instructions

Microwave Method

Line a cookie sheet with parchment paper or Silpat.

Place white chocolate a microwave-proof bowl and heat high for 45 seconds.

Stir to mix the melted and unmelted chocolate.

Microwave on high for another 30 seconds. If there are a few small chunks, continue to stir. The hot, melted chocolate will remedy those few pieces.

Stir in the red cinnamon dots and pour the chocolate onto the parchment and spread with a knife or the back of a spoon to smooth. Sprinkle top with green sugar crystals and let the chocolate sit overnight to set. Cut into shapes or break into random pieces.

Stove-top Method

Line a cookie sheet with parchment paper or Silpat.

In the top pan of a double boiler place the stir occasionally until melted.

Stir in the red cinnamon dots.

Pour onto the parchment paper and spread with a knife or the back of a spoon.

Sprinkle with the green sugar crystals and let sit overnight. Cut into shapes or break into random pieces.

Notes

If you don’t have a double boiler, take a medium-sized pot, fill with water by 1/3 and bring to a boil. Lower the heat and place a bowl with the chocolate, one that fits securely on the top, over the water. Don’t let the water touch the bottom of the bowl. The chocolate melts from the heat of the steam.

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Triple Chocolate Bark

chocolate bark

Chocolate bark is fun to make and a nice treat for your family and friends after dinner with coffee or as a holiday treat.

  • Author: Trish Lobenfeld
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Category: Dessert

Ingredients

6 ounces dark chocolate, cut into small chunks
6 ounces milk chocolate, cut into small chunks
6 ounces white chocolate, cut into small chunks
1 1/2 cups mixed nuts and dried fruit

Instructions

Microwave Method

Line a cookie sheet with parchment paper or silat.

Place each chocolate in a separate microwave-proof bowl. Place in the microwave on high for 45 seconds. Stir each bowl to mix the melted and unmelted chocolate. Microwave on high for another 30 seconds. If there are a few small chunks, continue to stir. The hot, melted chocolate will remedy those few pieces.

Stir in 1/3 of the nut and fruit mix into each bowl and pour each chocolate, separately, onto the parchment and spread each with a separate knife or the back of a spoon to smooth. Make whatever design you like, crisscross or side-by-side. Draw a knife through the chocolates to create abstract designs.

Let the chocolate sit overnight to set. Cut into shapes or break into random pieces.

Stove-top Method

Line a cookie sheet with parchment paper or Silpat.

In the top pan of a double boiler place the one of the chocolates and stir occasionally until melted. Stir in 1/3 of the nut and dried fruit mixture. Pour onto the parchment paper; don’t spread the mixture until the other chocolates are on the parchment paper. Clean the pan and repeat with the next two chocolates.

Spread each chocolate as described above and let sit overnight to set. Cut into shapes or break into random pieces.

Notes

If you don’t have a double boiler, take a medium-sized pot, fill with water by 1/3 and bring to a boil. Lower the heat and place a bowl with the chocolate, one that fits securely on the top, over the water. Don’t let the water touch the bottom of the bowl. The chocolate melts from the heat of the steam.

Larger dried fruits, like apricots and cherries, should be chopped a little before adding to the mixture, keep everything about the same size.