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- Dish type
- Vodka cocktails
A perfect martini for the chocolate lover. To add a little more pizazz, coat the rim of the martini glass with sweetened cocoa powder.
4 people made this
- 4 tablespoons vanilla vodka
- 1 1/2 tablespoons Irish cream liqueur
- 1 1/2 tablespoons creme de cacao
- 2 tablespoons coffee liqueur
- 1 tablespoon butterscotch schnapps
MethodPrep:5min ›Ready in:5min
- Fill a cocktail shaker with ice; pour the vodka, Irish cream, creme de cacao, coffee liqueur and butterscotch schnapps over the ice; cover and shake. Strain into a chilled martini glass to serve.
Reviews & ratingsAverage global rating:(4)
Reviews in English (4)
by Sarah Jo
Dosen't taste brownie like to me, but it is STRONG. Quite a bit sweet. Nice to sip on for a treat, but I wouldn't drink these all the time. I used my own homemade irish cream in this.-24 Mar 2009
This drink is delicious. I don't think it totally tastes like a brownie, but it is one of the best chocolate martini recipes I've ever tried. I didn't have vanilla vodka, so I used regular vodka with some vanilla added in, but I look forward to trying it with vanilla vodka next time. Either way, delicious!-26 Sep 2010
Brownie Blast Chocolate Cookies – They’re Dad Approved!
Brownies and cookies are some of the best desserts to enjoy. When you cross both as this dessert does, you have the perfect mash up to sweeten your day. Give this one a try and enjoy the soft and chewy brownie cookie! Now, I knew I could not make both brownies and cookies all the time, so I had to fuse them together. That is when this recipe came into being. It is a brownie cookie. All the flavors of a brownie in the shape of a cookie. You can’t go wrong with that!
Doesn’t that sound just amazing? It is truly the best combo of desserts I have ever seen. You are going to enjoy this one!
12 oz . Ghirardelli bittersweet chocolate chips 60-70% cacao
1/2 c . Land O’ Lakes butter
1 c . Domino granulated sugar
3/4 c . Gold Medal all-purpose flour
1/4 c . Hershey’s unsweetened cocoa powder not Dutch-processed
1 c . pecans chopped, optional
1/2 c . mini Hershey’s semisweet chocolate chips
Melt chocolate and butter in a heavy saucepan over low heat, stirring constantly until melted and well-combined.
Remove from heat, and set aside.
In the bowl of a stand mixer, beat the eggs, sugars, vanilla, baking powder, and salt on high speed 5 minutes, or until the batter is thick and creamy.
Reduce the speed to low, and mix in the melted chocolate until well-combined.
Stir in flour and cocoa powder just until combined.
Add nuts, if using, and chocolate chips. Stir in to combine. The batter should be the consistency of a thick brownie batter at this point.
Cover the batter, and chill for 30 minutes.
Preheat oven to 350 F. Line two baking sheets with parchment paper.
Using a 1.5 tablespoon cookie scoop, drop batter onto the prepared cookie sheets about 2 inches apart.
Bake cookies 8-10 minutes. The cookie will look set at the edges but still be a little wet looking in the center. Don’t overbake, or the cookies won’t be crackly and fudgy.
The shiny, crackly crust will develop as the cookies cool on the baking sheet.
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Quick Tip: Bake for a little less than the time instructed above and let them stay extra chewy.
Secret-Ingredient Brownie Recipe: This Easy Chocolate Brownies Recipe Is Like a Symphony in Your Mouth by Donna John
A friend turned me on to this way of making brownies years ago. The chocolate bars turn into a decadent chocolate filling, which is gooey if you serve them on warm days and harder on colder days. Either way, they are one of the moistest (and easiest!) brownies you will ever make.
Prep Time: 5 minutes
Cook Time: 20 to 25 minutes
Total Time: 30 to 35 minutes
Here's how to make them:
Prepare brownie mix according to package directions.
Spread half of the batter into a 13x9-inch baking pan. Top with the chocolate bars.
Pour the remaining batter over the chocolate bars and spread to completely cover. Bake according to package directions.
Allow to cool completely and then cut into bars.
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Chocolate Brownie Bundt Cake
Attention all chocolate lovers: I’d like to introduce you to your new favorite cake…..the Chocolate Brownie Bundt Cake!
Awhile back, my friend Stacey shared a photo of a chocolate cake she’d made, and mentioned it was a chocolate brownie cake. Of course I was intrigued and immediately asked her to share the recipe.
I quickly learned where the cake got it’s name. It’s simply two boxed mixes combined into one–a chocolate cake mix and a brownie mix. Of course, you’ll need to add some eggs and oil, but that’s really all there is to it.
Stacey said, “I have made this in all kinds of pans, as cupcakes, and it’s awesome every time! It’s not a fluffy cake, of course, but is more rich and dense.”
Boy is it ever rich and dense–and that’s even before you add the chocolate ganache glaze! This is truly one of the best chocolate cakes I’ve every made or eaten.
I did make one little addition to Stacey’s recipe–a cup of mini chocolate chips. I figured I’d go all in on the chocolate, and it was definitely the right decision.
Besides being so easy to make, this cake will stay moist for days. Just keep it covered on the countertop. You can refrigerate any leftover cake, but I find that tends to dry cakes out a tad, so I try not to refrigerate unless absolutely necessary.
For the best flavor and texture, be sure to bring refrigerated cake back to room temperature before serving.
Like Stacey said, you can use just about any pan, including a 9吉, or 2-3 round pans for a layer cake. I love the presentation of a bundt cake, so that’s what I opted for.
If you’d like a little something to cut the richness of this cake, vanilla ice cream and fresh berries are both good options. However you serve this Chocolate Brownie Bundt Cake it’s going to be a hit!
Decadent Chili Chocolate Brownies
Oh my, I have another to-die-for delicious recipe to share with you today. These Decadent Chili Chocolate Brownies have just the right punch to it.
And if you have never had Chili Chocolate, these are a definite must to add to your list.
I have seen recipes floating around the internet for Chili Chocolate Brownies. But have never actually looked at the recipe ingredients.
There are no chilies in these gooey Chocolate Brownies. Instead gets a good shot of Chili infused Avocado Oil.
Somewhere in November or maybe December last year I entered a competition via Good Housekeeping ) the online version of the Magazine). And I won (. ) a beautifully packaged gift set of Westfalia Avocado Oils. The gift set contained 6 bottles of Oil, from Plain to Chili Infused.
I also received two small recipe booklets in the gift box and I am set on trying out most of the recipes. I am not an affiliate of Westfalia. But feel this is my way of thanking them for the competition and the lovely set I received.
I have been using Avocado Oil for almost a year now, but have never even thought of buying anything other than the Plain or the Organic versions.
Back to these decadent Chili Chocolate Brownies ! They have the distinctive top of an ordinary Brownie, cracking when slicing, but so gooey and nutty on the inside. And I am sure you are curious about the actual Chili taste ?
Definitely there, make no mistake, as my daughter&rsquos boyfriend mentioned &ldquothey have a bit of a sting to them!&rdquo. He is like the Chili lover of Chili lovers and loves any kind of hot food.
On the odd occasion we have an unusually strong and spicy dish, we would be sweating through the meal. And he would add some more Sriracha, Tabasco or whatever he can lay his hands on.
So, from my side, a careful chili eater, a definite yes to these delightful, gooey Chocolate Brownies, and from him, the chili lover, also a nod of approval !
And everyone in between loved these, therefore whether you make them for Valentines Day, or to treat the family, go right ahead and I am sure you will like them as much as all of us do. The Slow Roasted Italian - Printable Recipes Sift together 1/4 cup flour, 2 tablespoons cocoa, 1 teaspoon baking powder, and 1/2 teaspoon salt onto waxed paper. Set aside. Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place 3 ounces unsweetened chocolate, 4 tablespoons butter, and 2 ounces semisweet chocolate in the top half of the double boiler tightly cover top with film wrap. Heat for 4 1/2 to 5 minutes, remove from the heat, and stir until smooth. Place 3 eggs, 1 cup sugar, and 1 teaspoon vanilla in the bowl of an electric mixer fitted with a balloon whip. Whisk on high speed until slightly thickened, about 1 1/2 minutes. Add the melted chocolate mixture into the egg mixture and whisk on medium for 30 seconds. Add the sifted ingredients, whisk on low for 10 seconds, then on medium for 10 seconds. Add the sour cream and whisk on medium for 5 seconds. Remove the bowl from the mixer and use a rubber spatula to thoroughly combine ( also add and combine 4 ounces chocolate chunks ). Pour the brownie batter into the prepared cake pan, spreading evenly. Bake the brownie for 30 minutes, until toothpick inserted in the center comes out clean. Allow to cool in the pan at room temperature for 5 minutes. Turn out onto a cake circle and refrigerate for 15 to 20 minutes. Remove the brownie from the refrigerator and cut in half horizontally. Keep the brownie at room temperature until needed. Recipe Summary 1 (18.25 ounce) package devil's food cake mix 1 (3.9 ounce) package instant chocolate pudding mix 4 eggs 1 cup sour cream ½ cup vegetable oil ½ cup water 2 cups semisweet chocolate chips Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Have all ingredients at room temperature. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, sour cream, oil and water. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips. Pour batter into prepared pan. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. History of Brownies Fannie Farmer&rsquos 1896 dessert (considered the first brownies) shared little more than a name with the bars of gooey, chocolatey heaven that we know and love today. Farmer&rsquos &ldquobrownies&rdquo contained no chocolate (a fairly egregious omission), and were primarily flavored with molasses. They were also baked in individual &ldquoshallow fancy cake tins&rdquo rather than in a rectangular pan, and each brownie was garnished with half a pecan. The resulting dessert had the dainty look of a tea cake, the taste of a hermit bar, and the dense, slightly chewy texture of a blondie. So how did the brownie evolve from there? And, more importantly, when did chocolate find its way into the mix? Brownies appear to have caught on pretty quickly after their debut in Farmer&rsquos 1896 The Boston Cooking-School Cook Book. While her recipe was probably adapted from a dessert concept already in circulation among home cooks, the success of her book (now in its thirteenth edition and still available in print today) certainly gave brownies a boost and assisted their spread. (View on Amazon) By 1897, &ldquoBrownies in 1-lb. papers&rdquo were advertised among the crackers and biscuits of the Sears-Roebuck Catalogue. This ad (most likely for a cookie-like dessert) marked the beginning of a brief period of adolescent soul-searching in the development of the brownie, and for the next ten years, &ldquobrownie&rdquo might refer to little cakes, cookies, or candies. Chocolate appears to have been wedded to the dessert during its candy phase, beginning with an advertisement for &ldquoChocolate Brownies, regular&rdquo under &ldquoConfections&rdquo in the April 1, 1898 issue of The Kansas City Journal. From there, &ldquochocolate brownies&rdquo popped up in numerous confectionary advertisements printed in Minneapolis and Washington, D.C. periodicals between 1901 and 1907. (If you&rsquore interested, New England Recipes has compiled images of all known brownie advertisements from the period in their &ldquoHistory of the Brownie.&rdquo) While commercial confectioners were adding chocolate to their &ldquobrownies&rdquo left and right, a similar revolution in brownie baking was going down in America&rsquos private kitchens. A new baked good, nearly always containing chocolate and cut into squares or strips after baking (sound familiar?), was taking shape. For many years, it was believed that the first recipe for these chocolate brownies was printed in the second (1905) edition of Fannie Farmer&rsquos famed cookbook. While this edition does include a recipe for chocolate brownies baked in a 7-inch square tin, a handful of earlier, regional cookbooks containing chocolate brownie recipes have now come to light. The earliest of these appears in Machias Cook Book, a compilation cookbook produced for the Ladies&rsquo Social Circle of Machias, Maine in 1899. (You can view a freely available version of the cookbook through Internet Archive here.) (View on Amazon) On page 23 of the volume, buried in the &ldquoCake&rdquo section, is a recipe for &ldquoBrownie&rsquos Food&rdquo contributed by Marie Kelly of Whitewater, Wisconsin. Kelly&rsquos recipe, unlike Fannie Farmer&rsquos 1896 formula, contains brown sugar (rather than confectioner&rsquos sugar), a leavening agent (baking soda), milk, vanilla, and &ndash most importantly &ndash grated chocolate. While still a step removed from today&rsquos brownies (the recipe lacks eggs, is baked in layers, and is served with frosting made from cream and confectioner&rsquos sugar), &ldquoBrownie&rsquos Food&rdquo is comfortingly familiar (and reassuring to modern-day chocoholics). Bake it up, and the result is satisfyingly brownie-like, decadent, and delicious. If you don&rsquot have much of a sweet tooth, you might want to halve the frosting recipe, but for me, the generous slathering of icing between the layers was a perfect accompaniment to brownies of a slightly harder, denser texture than that to which we&rsquore accustomed. My final verdict? If the Kelly household&rsquos resident brownie had a hand in refining his &ldquofood,&rdquo I think it&rsquos safe to say that benevolent sprites know best. Chocolate and Raspberry Brownie Bars Rich chocolate plus sweet-tart raspberry bits topped with more rich chocolate — what could be better? This recipe is great to make ahead, as it stays moist for up to a week or freeze for longer storage. Ingredients 4 large eggs, at room temperature 1 1/4 cups (106g) Dutch-process cocoa or Triple Cocoa Blend 1 teaspoon salt 1 teaspoon baking powder 2 teaspoons vanilla extract 2 1/4 cups (447g) sugar 16 tablespoons (227g) unsalted butter, melted 1 1/2 cups (177g) King Arthur Unbleached All-Purpose Flour 1 cup (170g) chocolate chips 1 cup (170g) Raspberry Jammy Bits, optional 3 tablespoons (64g) raspberry jam, seedless preferred 1 tablespoon Chambord liqueur or water 1 cup (227g) heavy cream 1 tablespoons (21g) light corn syrup 2 2/3 cups (454g) semisweet or bittersweet chocolate, chopped 1 tablespoon Chambord or liqueur, of your choice, or vanilla extract, espresso powder, or another flavor, to taste Instructions Preheat the oven to 350°F. Lightly grease a 9" x 13" pan. To make very even bars, line the pan with aluminum foil before baking, leaving foil sticking up above the edges of the pan. Crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, and vanilla until smooth. Add the sugar and melted butter, stirring until smooth. Add the flour, chips, and Jammy Bits, again stirring well. Spoon the batter into the prepared pan. Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look moist, but not uncooked. Remove them from the oven. Heat the raspberry jam with the Chambord or water, and stir until smooth. Brush over the warm brownies. Set aside to cool for an hour or longer before topping with the ganache. To make the ganache, heat the cream and corn syrup until they begin to steam. Pour over the chopped chocolate in a bowl. Let sit for 5 minutes, add any flavorings, and whisk until smooth. Let cool for 15 minutes or so. Pour ganache over the brownies while it's still warm, but has begun to thicken — reheat if it thickens too much as you work. Allow several hours for the ganache to set up fully. You may refrigerate the brownies to hasten the setting of the ganache. Remove the brownies from the pan using the aluminum foil sling. Heat a knife in hot water, wipe dry and use to cut the brownies. Repeat with each cut. Just before serving, garnish brownies with fresh raspberries and confectioners' sugar, if desired. Tips from our Bakers Jammy Bits, sweet, soft little morsels of fruit purée, come in five delicious flavors: blueberry, raspberry, cherry, apple cinnamon, and orange. Block Reason: Access from your area has been temporarily limited for security reasons Time: Thu, 10 Jun 2021 16:33:25 GMT About Wordfence
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Triple Chocolate Brownies – Back to Basics
Gooey, Rich, and Super Chocolatey Triple Chocolate Brownies!
So, I thought I would start a new ‘series’ on the blog – Back to Basics. This is because I have a lot of themed or flavoured bakes on my blog, but some of the actual basics haven’t been covered. I technically have a Triple Chocolate Brownies post on my blog, and these Brownies are the exact same, but they’re my Christmas Tree Brownies. I thought it would be best to do a fresh new post for these beauties!
The Back to Basics series will literally cover the basic of baking recipes… traybakes, cakes, cheesecakes etc, but as I was in the mood for a super chocolatey flavour, I thought Brownies has the best place to start! Also, my boyfriend has been bugging me for a good while now to make a batch of these, so I thought I would oblige to keep him sweet.
I make my brownies in a particular way, as for years and years I struggled with brownies. There are so many different methods out there, and I often found that they took far too long to bake. As long as the brownies have got hot, the gooeyness doesn’t really matter and its not going to kill you, so no brownies were ever harmed in my experiments.
Often, I used to use a recipe that briefly mixed the butter, eggs and sugar so the mixture itself was completely different, but after trying out a few recipes such as the BBC Good Food recipe, I much preferred the whisking technique.
When you put the whisking technique side by side with a different one, I often find you can even just see the differences. The look, texture and more. I much much MUCH prefer this whisking method.
With this method, you basically whisk together the eggs and sugar to a really thick mousse, and its what gives the brownies their texture. You MUST whisk them for basically a really long time until the mixture is much much paler, thicker, and more than doubled in volume. If you briefly mix, it probably won’t work as well. Also, when you then mix the rest of the ingredients, mix them BY HAND so you don’t deflate the mousse.
I like 99% of the time use my Stand Mixer for these kinda thangs, as I find it SO much easier, but I get that not everyone has a stand mixer. You can also use a simple electric hand whisk, and its 100% worth it. If you’re in the UK, you can get a basic hand mixer for under £15, and even cheaper in some other actual shops, and this makes baking so so much easier.
Even with a hand mixer, you can get the texture you want. It might just take a smidge longer, but again… you’re going to save your arm and probably your brownies! It is completely up to you however though!
When you fold the melted Chocolate/Butter, and Flour/Cocoa Powder into your egg mousse mix, you want to be as careful as you can, because if you go and beat it all in you might cause your mixture to be too runny.
I can often get comments saying that peoples brownies are taking far too long to bake, and thats down to the mix. People can say they followed the recipe “to a T” all they like, but something went wrong. It can be down to ingredients, but usually… its the mix with brownies. Too liquid, not mixed enough, etc.
For the actual Chocolate Chips in the recipe, you can use supermarket own chocolate, cadburys chunks, galaxy etc… but I wouldn’t make them too large. For the ones in the pictures, I used Callebaut Chocolate Chips because I love them, but equally I often use Tesco’s own Chocolate bars that come in at 45p per 100g of chocolate.
This is obviously cheaper than cadburys which can often be £1 per 100g. HOWEVER… for the base of the brownie mixture, YOU MUST USE DARK CHOCOLATE. 70% OR DARKER. No, you can’t taste it like a chunk of dark chocolate, it just makes it so fudgey and delicious, and it naturally sweets so you do NOT need to worry.
Honestly, these brownies are SO GOOD, so I hope you all love these as much as everyone I know does. Enjoy! And I will be posting another Back to Basicssoon…! x