Tag: Chocolate

Double Chocolate Muffins

Double Chocolate Muffins in a basket

I love muffins and tea and not just for breakfast. Muffins make a delicious afternoon snack and these Double Chocolate Muffins are a lovely treat with the deep cocoa flavor and chocolate chunks!

I use a standard muffin pan as I’m not a fan of huge muffins. I particularly like mini muffins, especially when there are a variety to choose from. A little of one and a little of another is always an excellent choice!

These chocolate muffins come together quickly and freeze well. When it comes to cocoa powder, I prefer to use a Dutch-processed cocoa powder, which has been treated with an alkalizing agent. This neutralizes the natural acidity in the cocoa, smoothes the chocolaty flavor, and deepens the color to a rich dark brown. Use a good quality chocolate chip or a favorite chocolate bar, about 8 ounces, cut into small chunks.

Double Chocolate Muffins in a basket

I frequently substitute white whole wheat flour for all-purpose white flour. Compared to regular whole flour, white whole wheat flour is a milder tasting and much less dense flour. To maximize the nutritional value of the flour, King Arthur recommends using 1/3 of the amount called for in the recipe.

Make up an extra batch and freeze for up to 3 months after cooling thoroughly. I like to have two or three different muffins varieties in the freezer; they thaw quickly on the counter or in the microwave using the defrost setting. These delicious chocolate muffins come in handy for a snack, unexpected company, or packed into a lunch box.

SETUP FOR DOUBLE CHOCOLATE MUFFINS

Preheat oven to 375º F.
Lightly grease a 12-cup or muffin pan or 24-cup mini muffin pan or use with paper liners.

Double Chocolate Muffins greased pan

METHOD FOR MAKING DOUBLE CHOCOLATE MUFFINS

Combine flour, sugar, cocoa powder, baking powder, and salt in a medium-size mixing bowl.

Double Chocolate Muffins dry ingredients

Beat the milk and eggs in a small mixing bowl; stir in melted butter and vanilla extract.

Double Chocolate Muffins wet ingredients

Stir egg mixture into flour mixture until well combined. Don’t over mix or the muffins will be tough. Stir in chips.

Fill each muffin cup to the rim.

Double Chocolate Muffins in muffin tins

These mini muffin tins are a little smaller and made more than 24, but didn’t completely fill the third pan. I filled the empty cups halfway with cold water to balance out the heat.

Bake in preheated oven for 25 minutes, regular-size muffins, 18 minutes for mini muffins, or until cake tester comes clean.

Let the muffins settle in the pan for 5 minutes and them remove each muffin to a cooling rack.

Store in airtight container or freeze.

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Double Chocolate Muffins

Double Chocolate Muffins in a basket

Double Chocolate Muffins made with Dutch-processed cocoa and good quality chocolate chips are great for breakfast, afternoon snack or packed in a lunch box!

  • Author: Trish Lobenfeld
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 1 dozen muffins, 2 dozen mini muffins
  • Category: Baked Goods

Ingredients

1 3/4 cups all-purppose flour
2/3 cup granulated sugar
¼ cup Dutch-processed cocoa powder
2 teaspoons baking powder
1/2 teaspoon coarse salt
1 cup milk
2 large eggs, room temperature
1/2 cup (1 stick) unsalted butter, melted
1 teaspoon vanilla extract
1 cup chocolate chips

Instructions

Preheat oven to 375º F.

Lightly grease a 12-cup or muffin pan or 24-cup mini muffin pan or use with paper liners.

Combine flour, sugar, cocoa powder, baking powder, and salt in a medium-size mixing bowl.

Stir egg mixture into flour mixture until well combined. Don’t over mix or the muffins will be tough. Stir in chips.

Fill each muffin cup to the rim.

Beat the milk and eggs in a small mixing bowl; stir in melted butter and vanilla extract.

These mini muffin tins are a little smaller and made more than 24, but didn’t completely fill the third pan. I filled the empty cups halfway with cold water to balance out the heat.

Bake in preheated oven for 25 minutes, regular-size muffins, 18 minutes for mini muffins, or until cake tester comes clean.

Let the muffins settle in the pan for 5 minutes and them remove each muffin to a cooling rack.

Store in airtight container or freeze.

1 3/4 cups all-purppose flour
2/3 cup granulated sugar
¼ cup Dutch-processed cocoa powder
2 teaspoons baking powder
1/2 teaspoon coarse salt
1 cup milk
2 large eggs, room temperature
1/2 cup (1 stick) unsalted butter, melted
1 teaspoon vanilla extract
1 cup chocolate chips

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

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 brownies 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.

 

Chapter 6 – Gluten-Free Biscotti

I learned so much making biscotti, but nothing has been more challenging that learning to bake without gluten. Here are the titles for Chapter 6 Gluten-Free Biscotti. See my post on the quest for good gluten-free flours, including a recipe for gluten-free Chocolate Peanut Butter Biscotti.

CHAPTER 6 – GLUTEN-FREE BISCOTTI

Almond Butter Biscotti
Apple Cranberry Walnut Biscotti
Bourbon Pecan Biscotti
Coconut Candied Lime & White Chocolate Biscotti
Cumin Apricot Biscotti
Fennel Orange Biscotti
Ginger Candied Lemon Peel Biscotti
Honey Sesame Seed Biscotti
Mocha Coffee Biscotti
PB&J Biscotti