Peanut Butter Swirl Brownies

Today I made Peanut Butter Swirl Brownies!

4 oz unsweetened chocolate, 3/4C butter, 1 1/2C sugar, 3 eggs, 1C flour, 4 oz chocolate chips, 1/2 crunchy peanut butter

Preheat oven to 350F. Melt chocolate and butter. Stir until smooth. Add sugar. Blend well. Cool 20 minutes. Beat in eggs. Add flour. Blend well. Turn into greased 13″X9″ pan. Batter will flow to edges while baking. Bake 25 minutes or until toothpick inserted in center comes out clean. Upon removing from oven, sprinkle chocolate chips on top. Let stand one minute. Swirl with peanut butter. Cool completely. Chill 1 hour before cutting.

Mint Brownie Swirl Cheesecake

Today I made Mint Brownie Swirl Cheesecake!

The brownie portion is the recipe from the Baker’s unsweetened chocolate box, using peppermint extract instead of vanilla extract.

Brownies: 4 oz unsweetened chocolate, 3/4C butter, 2C sugar, 3 eggs, 1t peppermint extract, 1C flour

Cheesecake: 16 oz fat-free cream cheese, 4 eggs, 1C sugar, 1T peppermint extract

Preheat oven to 350F.

Mint Brownie Cheesecake

Brownies: Melt chocolate and butter.

Cheesecake: Meanwhile, mix cream cheese and sugar. Blend well. Add eggs. Blend well. Add peppermint extract.

Brownies: Stir melted mixture until smooth. Stir in sugar. Add eggs. Blend well. Add peppermint extract. Add flour. Blend well. Turn brownie batter into greased jelly roll pan.

Pour cheese batter on top. Swirl batters with about 5 strokes of a rubber spatula. Do not over-swirl. Bake 30-35 minutes, or until cheese portion is lightly browned. Cool before cutting.

Mint Brownie Cheesecake

Mint Brownie Cheesecake

Maraschino Liqueur Brownies

Today I made Maraschino Liqueur Brownies!

5oz unsweetened chocolate, 12T butter, 2C sugar, 6T Maraschino liqueur, 4 eggs, 1C flour

Preheat oven to 325F.

Melt chocolate and butter together. Place sugar in a bowl. Stir in chocolate mixture. Add eggs. Beat until velvety. Add flour alternately with liqueur. Blend well. Turn into greased 8″X13″ baking dish. Bake until crust forms on top and knife inserted in center emerges with a few crumbs, 45-50 minutes.

Ginger Chocolate Molasses Cookies

Today I made Ginger Chocolate Molasses Cookies!

1/2C butter, 4oz unsweetened chocolate, 1C sugar, 1/4C molasses, 1 egg, 1/2C medium-fine chopped crystallized ginger, 2C flour, 1T ground ginger, 2t baking soda, 1t ground cinnamon, 1t allspice, 1/2t salt

Preheat oven to 350F.

GingChocMol Cookies

Melt butter. Add chocolate. Stir until chocolate is melted. Add sugar. Stir in molasses. Add egg. Add crystallized ginger. In large bowl, sift together dry ingredients. Add to chocolate mixture. Blend well. Roll into balls, roll in sugar and place on parchment-paper-lined cookie sheets, 2″ apart. Bake 12-15 minutes, or until puffed and cracked on tops. Cool on cookie sheets.

Choc Ginger Mol Cookies

Marshmallow Brownies

Today I made Marshmallow Brownies!

1/3C butter, 2 oz unsweetened chocolate, 1C sugar, 2 eggs, 1C flour, 1/2t baking powder, 1/2t salt, 1t vanilla, 1C mini marshmallows

Preheat oven to 350F. Heat butter, chocolate and sugar, stirring until blended and melted. Cool 20 minutes. Add eggs. Blend well. In separate bowl, sift dry ingredients. Stir into wet until just blended. Add vanilla. Spread evenly onto a greased cookie sheet. Bake 15-20 minutes, or until toothpick inserted in center comes out almost free of crumbs. Press mini marshmallows lightly in a single layer onto top. Put sheet back in oven and bake 3-5 minutes longer, or until
marshmallows are lightly tanned. Cool 10 minutes. Remove from sheet. Cool completely before cutting.

Chocolate Honey Bars

Today I made Chocolate Honey Bars!

2oz unsweetened chocolate, 1/2C butter, 2 eggs, 1/2C sugar, 1/2C honey, 2/3C flour, 1/2t baking powder, 1t vanilla extract

Preheat oven to 350F. Melt butter with chocolate. Cool. In bowl, whisk eggs and honey. Add vanilla. Add sugar. Blend well. Stir in chocolate mixture. In separate bowl, sift together dry ingredients. Add to rest of batter. Bake 25-30 minutes or until toothpick inserted in center comes out clean.

Chocolate Grand Marnier Cake

Today I made Chocolate Grand Marnier Cake!

This recipe is from the book, “Moosewood Restaurant Book of Desserts,” published in 1997.

1C butter, 5 oz unsweetened chocolate, 1 3/4C orange juice, 1/4C Grand Marnier, 2C sugar, 1/4t salt, 2C flour, 1t baking soda, 2 eggs, lightly beaten
Glaze: 3oz semisweet chocolate, 2T orange juice

Preheat oven to 275F. Butter a tube pan and dust with cocoa. Melt butter, chocolate and orange juice. Heat 15 minutes, until thickened, stirring occasionally. Add Grand Marnier and sugar. Beat until smooth. Cool 5 minutes.

Choc Grand Marnier Cake

In bowl, sift together dry ingredients. Add to wet ingredients. Beat until smooth. Add eggs. Beat well. Pour batter into prepared pan. Bake 1 1/2 hours or until cake is springy and moves away from sides of pan. Cool 10 minutes. Turn upside down on plate. Cool 20 minutes. Remove pan.

Choc Grand Marnier Cake

Heat glaze, stirring until smooth. Pour over almost cooled cake.

Chocolate PB Cereal Treats

Today I made Chocolate PB Cereal Treats!

Adapted from dozens of recipe websites.

1C sugar, 1C corn syrup, 1 1/4C chunky peanut butter, 6oz chocolate chips, 3 1/2C crisp rice cereal

Bring sugar and corn syrup to a rolling boil. Remove from heat. Add peanut butter. Stir until smooth. Add cereal and mix well. Press into jelly roll pan. Melt chocolate chips. Spread over top.

Choc PB Cereal Treats

Cool to room temperature before serving.

Choc PB Cereal Treats