Brownies
Brownies
13 oz all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1 lb granulated sugar
1 lb, 12 oz chocolate
5 1/2 oz corn syrup
6 eggs
1/2 oz vanilla
9 oz butter
Preheat oven to 325 degrees. Heat butter, corn syrup, and sugar until sugar dissolves. Add chocolate and stir until melted. Transfer to a mixing bowl with paddle and add flour, salt, and baking soda. Mix until well combined. Add eggs a little at a time. Add vanilla and mix until combined. Bake for 35 minutes.
Chocolate Croissant Bread Pudding
Chocolate Croissant Bread Pudding
4 to 6 croissants, preferably 1 or 2 days old
2 cups half-and- half
2 cups heavy cream
Pinch salt
4 ounces semisweet or bittersweet chocolate, chopped
6 eggs
1 cup sugar
Vanilla ice cream, for serving, optional
Cut the croissants into 1-inch cubes. You should have about 3 1/2 cups. Place the cubes in an ovenproof baking dish. In a saucepan, heat the half-and-half, cream, and salt over medium-high heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Add the chocolate and whisk until melted.
In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot chocolate-cream mixture. Strain the mixture over the croissant pieces and toss lightly. Let sit while the mixture is absorbed, at least 15 minutes. As it soaks, fold the mixture a few times to ensure even soaking. When ready to bake, heat the oven to 350 degrees F.
Line a roasting pan that's 2 inches deep and larger than the baking dish with paper towels. Fill the pan with very hot water and place the dish of bread pudding inside. Bake until set, about 40 to 45 minutes. Serve warm, with a scoop of vanilla ice cream on each serving.
Chocolate Croissant Bread Pudding
Chocolate Croissant Bread Pudding
Prep: 5 minutes
Total Time: 1 hour
2 boxes (3 oz each) cook & serve vanilla pudding and pie filling
1 qt (4 cups) whole milk
4 chocolate croissants (about 4 oz each)
Heat oven to 350 F. Have a 3-qt shallow baking dish ready. Whisk pudding mix and milk in a large bowl for 2 minutes, or until thoroughly blended.
Cut croissants in 1-in. pieces. Arrange in prepared baking dish. Pour pudding mixture over croissants, pushing pieces into the liquid. Bake 50 minutes, or until bubbly around edges and a knife inserted in center comes out clean. Let cool about 10 minutes before serving. If desired, dust top with confectioners sugar.
Kahlua Brownies with Buttercream Frosting and Chocolate Glaze
Kahlua Brownies with Buttercream Frosting and Chocolate Glaze
Yields 36 brownies
INGREDIENTS FOR CRUST:
1/3 cup light brown sugar, firmly packed
5-1/3 tablespoons unsalted butter, at room temperature
2/3 cup all-purpose flour, sifted
1/2 cup finely chopped pecans
INGREDIENTS FOR FILLING:
2 ounces unsweetened chocolate
1/4 cup solid vegetable shortening
4 tablespoons unsalted butter
2 large eggs
1/2 cup sugar
1/2 cup light brown sugar, firmly packed
1 teaspoon vanilla extract
1/4 cup Kahlua
1/2 cup all-purpose flour, sifted
1/4 teaspoon salt
1/2 cup chopped pecans
INGREDIENTS FOR BUTTERCREAM FROSTING:
6 tablespoons unsalted butter, at room temperature
2 cups sifted powdered sugar
1 tablespoon Kahlua
1 tablespoon heavy whipping cream
INGREDIENTS FOR GLAZE:
2 ounces semi-sweet chocolate
1 ounce unsweetened chocolate
2 teaspoons solid vegetable shortening
Preheat oven to 350 degrees. Grease and flour a 9-inch square baking pan. Cream sugar and butter until light and fluffy. Slowly add flour and continue to mix until blended. Add pecans. When completely combined, press crust into bottom of prepared pan. Set aside.
Combine chocolate, shortening, and butter in a small saucepan over low heat. Stir until chocolate is melted and mixture is smooth. Cool. Combine eggs, sugars, and vanilla in a large bowl. Mix until blended. Stir into cooled chocolate mixture. Add Kahlua. Slowly add flour and salt, mixing until batter is smooth. Stir in pecans. Pour filling into prepared crust. Bake 25 minutes, or until tester inserted in center comes out clean. Be careful not to overbake. Let cool.
Buttercream Frosting: Cream butter, sugar, Kahlua, and cream in a small bowl until smooth and creamy. Spread over cooled filling mixture and refrigerate 30 minutes. More Kahlua may be added to make spreading easier. For a less sweet brownie, use half of Buttercream Frosting.
Glaze: Melt chocolates and shortening over low heat, stirring constantly. Cool and spread over Buttercream Frosting.
White Chocolate and Pecan Brownies
White Chocolate and Pecan Brownies
Yields 30 brownies
3 ounces unsweetened chocolate, broken into small pieces
3/4 cup unsalted butter, slightly softened
3/4 cup sugar
3/4 cup packed brown sugar
3 eggs
3/4 cup flour
6 ounces white chocolate, cut into 1/2-inch pieces
1/2 cup chopped pecans
2 tablespoons confectioners' sugar
Butter and flour a 9×13-inch baking pan. Line the bottom with foil; butter and flour the foil, shaking off the excess. Melt the unsweetened chocolate in a double boiler over simmering water, stirring until smooth. Set aside. Cream the butter in a mixer bowl until light. Add the sugar and brown sugar, beating until fluffy. Add the melted chocolate, mixing at low speed. Add the eggs 1 at a time, mixing just until moistened after each addition. Blend in the flour. Fold in the white chocolate and pecans. Spoon into the prepared pan. Bake on the center rack at 350 degrees for 20 to 25 minutes or until a wooden pick comes out clean. Cool on a wire rack. Invert onto a work surface; remove the foil. Invert onto a serving plate; sprinkle with the confectioner's sugar. Cut into bars.
Super Fudgy Brownies
Super Fudgy Brownies
8 tablespoons (1 stick) unsalted butter, cut into pieces, plus more for pan
1 cup all-purpose flour (spooned and leveled)
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
8 ounces semisweet or bittersweet chocolate, chopped
1 1/4 cups sugar
3 large eggs
Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.
Place butter and chocolate in a large heatproof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add sugar; mix to combine. Add eggs, and mix to combine. Add flour mixture; mix just until moistened (do not overmix). Transfer batter to prepared pan; smooth top.
Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares. Store in an airtight container at room temperature, up to 2 days.
Double Chocolate Brownies
Double Chocolate Brownies
Makes 9 large or 16 small squares
6 tablespoons unsalted butter, plus more for pan
6 ounces coarsely chopped good-quality semisweet chocolate
1/4 cup unsweetened cocoa powder (not Dutch-process)
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
2 large eggs
2 teaspoons pure vanilla extract
Preheat oven to 350 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside. Put butter, chocolate, and cocoa in a heatproof medium bowl set over a pan of simmering water; stir until butter and chocolate are melted. Let cool slightly.
Whisk together flour, baking powder, and salt in a separate bowl; set aside. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale, about 4 minutes. Add chocolate mixture; beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated.
Pour batter into prepared pan; smooth top with a rubber spatula. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 35 minutes. Let cool slightly in pan, about 15 minutes. Lift out brownies; let cool completely on a wire rack before cutting into squares.
Truffle Brownies
Truffle Brownies
Makes about 1 dozen
4 tablespoons unsalted butter, plus more for pan
3 ounces good-quality unsweetened chocolate, coarsely chopped
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
2 large eggs
1/4 cup milk
1 teaspoon pure vanilla extract
4 ounces good-quality semisweet chocolate, coarsely chopped
2/3 cup heavy cream
Heart-shaped sprinkles, for garnish
Preheat oven to 325 degrees. Butter a 9-inch springform pan, and set aside. Make batter: Put butter and chocolate in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly.
Whisk together flour, baking powder, and salt in a separate bowl; set aside. Put sugar and eggs in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale and fluffy, about 4 minutes. Add chocolate mixture, milk, and vanilla, and beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated. Pour batter into prepared pan. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, 27 to 30 minutes. Let cool completely in pan.
Make topping when brownies are cool: Put chocolate in a medium bowl. Heat cream in a small saucepan over medium-high heat until just simmering. Pour over chocolate; let stand 5 minutes. Gently stir until smooth. Allow ganache to cool, stirring every 10 minutes, until slightly thickened, 25 to 30 minutes. Pour ganache over cooled brownies in pan; let set, about 20 minutes. Refrigerate until cold, 30 minutes to 1 hour. Let brownies stand at room temperature at least 15 minutes before serving. Lift out brownies; cut into wedges, wiping knife with a hot, damp cloth between each cut. Scatter sprinkles on top.
Mocha Fudge Brownies
Mocha Fudge Brownies
Makes 24 brownies
1 cup (2 sticks) unsalted butter, cut into pieces, plus more for baking sheets
8 ounces best-quality bittersweet chocolate, coarsely chopped
1 teaspoon instant espresso powder
4 large eggs, room temperature
1 cup granulated sugar
1 cup firmly packed dark-brown sugar
2 teaspoons pure vanilla extract
3/4 teaspoon fine sea salt
1 cup all-purpose flour, sifted
Ganache for Mocha Fudge Brownies (recipe follows)
Preheat oven to 350 degrees. Lightly coat with butter two 8 1/2-by-12-inch rimmed baking sheets, and line with parchment paper; set aside. Combine butter and chocolate in a medium heatproof bowl. Place over a saucepan of simmering water. Stir occasionally until melted. Stir in espresso powder. Remove from heat; set aside.
In the bowl of an electric mixer fitted with the whisk attachment, combine eggs, sugars, vanilla, and salt. Whisk to combine. Add the chocolate mixture, and whisk to combine. Add flour, and whisk until just combined. Divide batter evenly between prepared baking sheets, using an offset spatula to smooth the surface. Bake, rotating baking sheets, until a shiny crust appears on the surface and the center is still soft when a cake tester is inserted into the center, 12 to 15 minutes. Transfer to a wire rack to cool to room temperature, about 1 hour.
Invert brownies onto parchment paper–lined cutting boards, and remove parchment. Re-invert brownies onto parchment paper–lined cutting boards. Place one of the brownies in the refrigerator to chill for 1 hour. Let remaining brownie stand, covered at room temperature, for 1 hour. Spread room temperature brownie evenly with ganache. Remove chilled brownie from refrigerator, and place on top of ganache using an offset spatula to loosen, if necessary. Press gently to adhere. Transfer to refrigerator, and chill for 1 hour. Remove from refrigerator, and trim edges. Cut into 2-by-2-inch squares. Store refrigerated in an airtight container for up to 1 week. Serve at room temperature.
Ganache
Makes 2 cups
8 ounces best-quality bittersweet chocolate, finely chopped
1 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons sugar
4 teaspoons instant espresso powder
1 teaspoon salt
1/8 teaspoon pure vanilla extract
Place chocolate in a small bowl; set aside. In a medium saucepan, heat cream, butter, sugar, espresso powder, salt, and vanilla over medium heat. Pour over chocolate, and let stand until chocolate is partially melted, 3 to 5 minutes. Using a rubber spatula, stir chocolate until completely melted and smooth. Let stand until thickened and the consistency of frosting, about 1 hour.
Opera Fudge
Opera Fudge
Makes 3 pounds
1/2 cup (1 stick) unsalted butter, cut into small pieces, room temperature, plus more for baking sheet
4 cups granulated sugar
2 cups light cream
1 teaspoon pure vanilla extract
1 pound unsweetened baking chocolate
1/2 ounce food paraffin
Butter a rimmed baking sheet; set aside. Mix sugar and cream together in a large heavy-bottomed saucepan. Place over medium-low heat and bring to a boil. Add butter, and cook, without stirring, until mixture reaches 240 degrees on a candy thermometer, 50 to 60 minutes.
Pour mixture onto prepared baking sheet in an even layer. Let cool 2 hours. Transfer mixture to a large bowl and stir in vanilla. Using your hands, begin to pull and press the mixture. Keep pulling and kneading mixture until it lightens in color, loses its shine, and no longer sticks to your fingers, 15 to 45 minutes. Roll mixture into small balls, about 1 inch in diameter. Place on a parchment-paper-lined baking sheet and refrigerate until firm and cold, about 10 minutes.
In a heatproof bowl set over (but not touching) simmering water, melt chocolate and food paraffin, stirring until smooth and well combined. Using a toothpick, dip each ball into chocolate mixture, and return to baking sheet. Refrigerate until fudge is chilled and chocolate has set, about 30 minutes. Bring to room temperature before serving.
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