Moist Yellow Cupcakes with White Chocolate Frosting

7

Moist Yellow Cupcakes with White Chocolate Frosting

Yield: 16-24 pcs

INGREDIENTS:

  • 2 large eggs, room temperature and separated
  • 2 and ¼ cups (280g) sifted plain flour
  • 2 and ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup (180g) unsalted butter, softened
  • 1 and ¾ cups (350g) granulated sugar
  • 3 teaspoons vanilla extract
  • 1 cup (240ml) whole milk, room temperature
For the frosting
  • 1 cup (230g) unsalted butter, softened
  • 3 and ½ cups (420g) icing sugar
  • ½ cup (45g) white cocoa powder (I used Caotina blanc White Cocoa Powder)
  • ½ teaspoon salt
  • 2 teaspoons vanilla extract
  • 3 tablespoons (45ml) heavy cream or milk
  • Rainbow sprinkles
DIRECTIONS:
  1. Preheat the oven to 350F/176C. Line a 12-count muffin pan with cupcake liners.
  2. Using a stand mixer, or hand mixer fitted with the whisk attachment, beat the 2 egg whites on high speed in a medium bowl until soft peaks form, about 2-3 minutes.
  3. In a separate medium bowl, combine the flour, baking powder, and salt. Set aside.
  4. With the whipped egg whites set aside, using a stand or hand mixer fitted with the paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add the sugar and beat for 3-4 minutes until creamed together well. Scrape down the sides of the bowl with a spatula if needed. Add the two egg yolks and vanilla, and beat on medium speed until combined. On low speed, add the dry ingredients in three additions, alternating with the milk, mixing after each addition until just combined. Do not overmix. Fold the whipped egg whites into the batter. The batter will be smooth, and slightly thick.
  5. Spoon the batter into the cupcake liners filling halfway. Bake for 18-21 minutes or until the tops of the cupcakes spring back when gently touched, and a toothpick comes out clean when inserted into the centre. Do not overbake, your cupcakes will dry out. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
For the frosting
  1. Using a stand or hand mixer fitted with the paddle attachment, beat the butter on high speed until smooth and creamy – about 2 minutes. On low speed, gradually add 3 cups (375g) of icing sugar, the white cocoa powder, and salt. Beat until the sugar and cocoa are absorbed into the butter – about 2 minutes. On medium speed, add the vanilla and cream. Once added, turn mixer to high and beat for 1 minute. Add the last ½ cup of icing sugar if you’d like your frosting thicker. Pipe or spread the frosting onto the cooled cupcakes, and decorate with sprinkles.
Notes : You will make 16 to 24 cupcakes depending on the size of your pan, and cupcake liners.

Make ahead of time: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Decorate cupcakes immediately before serving. Leftover cupcakes keep well covered tightly at room temperature or in the refrigerator for 3 days. Unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator.

source :  marshasbakingaddiction

Chocolate Mousse Cake

 


17a

Chocolate Mousse Cake

Yield : 9″ or 10″ cake

INGREDIENTS:

For the Cake:
  • 10 oz. high-quality semisweet chocolate (chopped)
  • 4 large eggs (room temperature)
  • ⅓ cup sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • ½ cup butter (softened at room temperature)
For Chocolate Mousse Layer:
  • 10 oz. high-quality semisweet chocolate(chopped)
  • 1-1/2 cups heavy whipping cream
  • 1 teaspoon unflavored gelatin
  • 2 Tablespoons cool water
For White Chocolate Mousse Layer:
  • 7 oz. high-quality white chocolate(chopped)
  • 1-1/2 cups heavy whipping cream
  • 1 teaspoon unflavored gelatin
  • 1 Tablespoon cool water
 17

DIRECTIONS:

 

For the Cake:
  1. Preheat the oven to 350 F. Lightly grease 9 or 10 inch springform and line the bottom with parchment paper. The cake should be baked in a water bath so the edges don’t dry out (wrap the springform pan in two layers of aluminum foil and place it in larger pan with about 1-1/2 inches of hot water).
  2. Melt 10 oz. high-quality semisweet chocolate on low heat over a double boiler or in the microwave.
  3. Place egg whites in a large bowl with about a third of the sugar and beating on low speed. Gradually increase the speed and beat until the mixture begin to look fluffy, then add the remaining sugar, salt and vanilla. Continue beating until all sugar is dissolved and the meringue looks shiny (nearly soft-peak stage).
  4. Using a whisk stir softened butter into the melted chocolate until it’s combined, then whisk in the egg yolks. Add half of the meringue into the chocolate mixture and whisk gently, then with a spatula fold in the remaining meringue (keep in mind to mix in well the heavier batter at the bottom of the bowl)
  5. Pour the batter into the prepared pan and bake for 26-28 minutes (Until the toothpick inserted into the center comes out clean).
  6. When you remove the cake from the oven first let it cool to room temperature and then refrigerate it for 1 hour(cooled cake will sink a little and lose some volume). Take it out the fridge and run a knife around the edge of the pan, unlock the ring from the springform pan, take it off and invert the cake onto a serving plate. Remove the bottom of the pan and parchment paper then place back the ring from the springform around the cake to use it as a mold for the chocolate mousses.
Chocolate Mousse Layer:
  1. Place 10 oz. high-quality semisweet chocolate(chopped) in a heat-proof bowl.
  2. In a small dish soften 1 teaspoon unflavored gelatin in 2 tablespoons cool water set aside.
  3. Bring ½ cup heavy whipping cream to a boil and pour it over the chopped chocolate, stir it gently, until smooth and the chocolate is completely melted. If the chocolate won’t melt completely re-heat the mixture on a low heat, and continue to stir until it’s all melted.
  4. Heat softened gelatine on low heat, stirring to dissolve. When it’ s completely free of lumps, stir melted gelatin into the melted chocolate.
  5. Whip the remaining 1 cup of heavy whipping cream(DO NOT overwhip it!!!) until a soft peaks form.
  6. Chocolate mixture must be free of lumps and the temperature should be about 80 degrees F(in order to avoid that chocolate sets up, but if it’s too hot , whipped cream will melt).
  7. Add about half of the whipped cream to the chocolate and whisk gently until it’s all combine, then fold in the remaining whipped cream (make sure to evenly incorporate all melted chocolate from the bottom of the bowl)
  8. Spread the mousse over the top of the cooled cake in the ring and smooth it with the spatula. Place the cake back to the fridge.
White Chocolate Mousse Layer:
  1. Repeat the directions for the chocolate mousse layer, using white chocolate(be careful not to overheat the white chocolate while it’s melting or it will separate and become unusuable)
  2. Spread the white chocolate mousse over the top of the chocolate mousse and set back into the fridge for at least 4-5 hours (or overnight).
  3. Before serving, run a thin knife around the edge, open the lock and lift off the springform pan ring.
  4. Garnish the cake with chocolate curls or shaving if desired.
  5. Store it in the fridge.
  6. The cake can be frozen for up to several weeks.

source : omgchocolatedesserts

Chocolate Orange Panna Cotta


8a

Chocolate Orange

Panna Cotta

Yield : 12 servings

INGREDIENTS:

  • 2 cups chocolate milk (I used TruMoo 1% chocolate milk)
  • 3½ tsp unflavored powdered gelatin, divided use
  • 2 oz semi-sweet chocolate, finely chopped
  • Pinch salt
  • 2 tsp vanilla extract, divided use
  • 2 cups orange milk (I used TruMoo Orange Scream)
  • Zest of 1 orange
  • 12 chocolate sandwich cookies, like Oreos
  • 12 sugar skulls (I used Wilton’s Royal Icing Skulls)
  • ⅓ cup white chocolate chips or chopped white chocolate
 8

DIRECTIONS:

  1. Pour the chocolate milk into a saucepan, and sprinkle 1¾ tsp of gelatin over the top of the milk. Allow it to sit and soften for 5-10 minutes.
  2. While the gelatin sits, place the chopped chocolate in a small bowl, and microwave it in 30-second increments until melted, stirring frequently to prevent overheating.
  3. Place the saucepan over a medium burner and warm the milk until the gelatin melts. Let the milk get hot, but don’t bring it to a boil. Once hot, remove the pan from the heat and add the melted chocolate, a pinch of salt, and 1 tsp vanilla. Let the milk cool to room temperature (but don’t let it get so cool it starts to gel!) then whisk it again.
  4. If you want to create the diagonal pattern in the panna cotta, arrange 12 small 2 or 3-oz cups in an empty egg carton placed on a baking sheet, angling the cups backwards in the carton so that they sit at an angle. Pour the chocolate mixture halfway into each cup. Carefully transfer the baking sheet to the refrigerator and chill the chocolate panna cotta until set, about 90 minutes.
  5. Once set, repeat the procedure with the orange layer. Combine the orange milk, orange zest, and remaining 1¾ tsp gelatin in a saucepan, and let it soften for 5-10 minutes.
  6. Heat the milk, and once it is hot and the gelatin is melted, whisk in a pinch of salt and the remaining 1 tsp vanilla. Let the mixture come to room temperature, then whisk it again. Move the small cups out of the egg carton and place them flat on the baking sheet. Pour the orange panna cotta over the chocolate layer. Refrigerate again for another 90 minutes, until the panna cotta is set.
  7. Place the cookies in a food processor and process them until they’re fine crumbs, or place them in a large zip-top bag and roll over them with a rolling pin until they’re crushed. Top each dessert with a generous layer of cookie “dirt.”
  8. Cover a baking sheet with parchment or waxed paper, and melt the white chocolate chips in a small bowl in the microwave. Transfer the melted chocolate to a paper cone or plastic bag, and cut a small hole in the corner. Pipe 1-inch bone shapes out of melted white chocolate, and refrigerate them briefly to set the chocolate. Top each panna cotta with a sugar skull and a few bones before serving.
  9. These Chocolate Orange Panna Cottas can be kept, individually wrapped, for up to a week in the refrigerator.
Notes: If you cannot find orange milk, you can use regular milk. Add a drop or two of orange food coloring, and 1-2 tsp orange extract. Start with just 1 tsp, and add more to taste if desired.

source : sugarhero

Double Chocolate Butterscotch Bars

25

Double Chocolate Butterscotch Bars

Yield:  9″ x 9″

Butterscotch bars with a buttery crumb crust and topped with not just one but TWO layers of chocolate!

INGREDIENTS:

  • 1¼ cups flour
  • ½ cup brown sugar
  • 1½ sticks butter (12 tablespoons) butter, chilled and cut into small cubes
  • 4 ounces cream cheese, softened
  • 1 egg
  • 1 cup butterscotch ice cream topping/syrup
  • 2 tablespoons vanilla
  • ½ cup white chocolate chips
  • 1 cup milk chocolate chips
DIRECTIONS:
  1. Preheat oven to 375 and line a 9×9 inch pan with foil and spray with cooking spray.
  2. In a large bowl combine flour and brown sugar. Cut in chilled butter cubes with fork or pastry cutter until mixture resembles fine crumbs. Reserve ⅔ cup crumb mixture and press remaining mixture into prepared pan.
  3. In a medium bowl beat egg and softened cream cheese until smooth. Mix in vanilla and butterscotch sauce. Add the reserved crumb mixture and stir to combine.
  4. Bake about 35 minutes, until golden brown. Melt white chocolate chips in a microwave safe bowl on half powder and mix until smooth. Spread over butterscotch bars. As white chocolate cools, repeat melting process with milk chocolate chips and spread over white chocolate layer. Allow to cool completely (about 2 hours) before cutting into squares and serving. Store in airtight container.

source :  lecremedelacrumb

Chocolate Raspberry Mousse Cake

5

Chocolate Raspberry Mousse Cake

Yield : 9″ cake

INGREDIENTS:

For the Brownie Layer:
  • 3⅓ oz (3/4 cup) all-purpose flour
  • 2 oz (2/3 cup) unsweetened cocoa powder
  • ½ tsp salt
  • ½ tsp baking powder
  • 4 oz unsalted butter
  • 7¾ oz (1 cup +2 tbsp) granulated sugar
  • 2 large eggs, at room temperature
  • 2 tsp vanilla extract
For the Chocolate Mousse:
  • 9 oz semi-sweet chocolate, finely chopped
  • 1¾ cups heavy cream, divided use
  • Pinch salt
  • 2 tsp unflavored powdered gelatin
  • 2 tbsp water
For the Raspberry Mousse:
  • 1½ cups fresh raspberries
  • 9 oz white chocolate, finely chopped
  • 1½ cups heavy cream, divided use
  • Pinch salt
  • 2 tsp unflavored powdered gelatin
  • 2 tbsp water
  • Pink food coloring, optional
For the Vanilla Mousse:
  • 9 oz white chocolate, finely chopped
  • 1½ cups heavy cream, divided use
  • 4 tbsp honey
  • Pinch salt
  • 2 tsp unflavored powdered gelatin
  • 2 tbsp water
  • 2 tsp vanilla bean paste (can substitute vanilla extract)
To Finish:
  • 4 oz semi-sweet chocolate, finely chopped
  • 4 oz heavy cream
  • 1 pint fresh raspberries
  • Chocolate curls or other decorations
 5a

 

DIRECTIONS:

To Make the Brownie Layer:

  1. Preheat the oven to 350 F. Line a 9-inch cake pan with parchment and spray well with nonstick cooking spray. Whisk together the flour, cocoa powder, salt, and baking powder in a small bowl. Set aside for now.
  2. Cube the butter and place it in a medium saucepan over medium-low heat. Stir occasionally as the butter melts. Add the sugar, and stir until it melts. Don’t allow the mixture to come to a boil.
  3. Remove the pan from the heat, and let it cool to lukewarm. Once it has cooled, add the eggs, one at a time, whisking well between each addition. The mixture will start out grainy, but as you add the eggs, it will become shiny and smooth. Whisk the vanilla in. Finally, add the dry ingredients, and stir them in with a spatula.
  4. Scrape the brownie batter into the prepared pan, and bake it for 22-24 minutes, until a toothpick comes out with just a few moist crumbs attached. Cool the brownie layer completely before proceeding.
To Make the Mousse Layers:
  1. Prepare your pan. You need a 9-inch pan with sides at least 3 inches tall, and the ability to remove the bottom. Either a cake pan with a removable bottom or a springform pan will work. Line the inner wall with a 4-inch high acetate cake collar or strip of aluminum foil or waxed paper. Make sure the acetate or waxed paper is long enough so that it overlaps itself, and if you are using foil/waxed paper, make sure you cut the strip tall enough to extend at least an inch over the pan’s sides, since the cake is about 4 inches tall.
  2. Place a cake cardboard in the bottom of the pan, then carefully place the baked on top of the cardboard. Prepare the chocolate mousse layer: combine the chocolate, ¾ cup of cream, and salt in a microwave-safe bowl. Microwave in 30-second increments, stirring every 30 seconds, until the chocolate has melted and the mixture is smooth. Pour it into a large bowl, and let it cool to room temperature, stirring occasionally.
  3. While you wait for the chocolate mixture to cool, prepare the gelatin. Whisk together the gelatin and the cold water in a small bowl, and set it aside to let the gelatin absorb the water. When the chocolate is at room temperature, microwave the bowl of gelatin for 15 seconds, until it is melted. Whisk the melted gelatin and chocolate together.
  4. Whip the remaining 1 cup heavy cream to firm peaks. Fold half of the whipped cream into the chocolate, and once it’s incorporated, gently fold in the remaining whipped cream. Scrape the mousse on top of the brownie, and spread it into an even layer. Refrigerate the cake for 25 minutes, until the mouse has started to set and is firm enough that a second layer can be added.
  5. For the raspberry mousse, make a quick puree by blending ½ cup fresh raspberries in a blender or food processor. Pour them through a fine mesh strainer to remove the seeds, and measure out ¼ cup raspberry puree. (If you have extra puree, save it for another use.)
  6. Combine the white chocolate, raspberry puree, ½ cup of heavy cream, and salt in a microwave-safe bowl. Continue to make this layer the same way you made the chocolate layer, by melting and cooling the chocolate, whisking in melted gelatin, and folding in whipped cream. Add a few drops of pink food coloring to boost the pink color, if desired. At the very end, stir in the remaining 1 cup of fresh raspberries and pour the mousse over the chocolate mousse layer. Spread it into an even layer, and refrigerate again.
  7. Finally, prepare the vanilla bean layer. Combine the white chocolate, ½ cup heavy cream, honey, and salt in a microwave-safe bowl. Continue to make this layer the same way you made the previous two layers. At the very end, stir in the vanilla bean paste and pour the mousse over the raspberry mousse layer. Refrigerate to set the mousse layers very well, at least 4 hours or overnight.
  8. To finish the cake, push the bottom out from the pan, or unhinge the sides, and unwrap the acetate strip. Transfer the cake to your serving platter. Make a quick chocolate ganache by putting the chopped chocolate in a small bowl and heating the cream to a simmer. Pour the hot cream over the chopped chocolate and whisk gently until the chocolate melts and you have a smooth, shiny mixture.
  9. Pour the ganache over the top of the cake, and use a spatula to nudge it right to the edge and over in evenly spaced drizzles. Don’t worry if the top is not smooth—it will be covered up! Add the fresh raspberries and chocolate curls on top of the cake. Refrigerate to set the ganache.
  10. For the cleanest slices, cut the cake when it is well chilled. Use a large sharp knife, and wash it frequently between cuts. For the best taste and texture, allow the cake slices to sit at room temperature for 10-15 minutes before serving.
  11. Store Chocolate Raspberry Mousse Cake, well-wrapped, in the refrigerator for up to a week.

source : sugarhero

Triple Chocolate Silk Pie

18

Triple Chocolate Silk Pie

Yield : 1 quart

DIRECTIONS:

  • 1 recipe Pastry for a Single-Crust Pie (see recipe below or check recipes for pie crust here)
  • 4 ounces unsweetened chocolate, coarsely chopped
  • 1 cup sugar
  • 3/4 cup butter, softened
  • 1 teaspoon vanilla
  • 3/4 cup refrigerated or frozen egg product, thawed
  • 1 recipe white chocolate  Topping (see recipe below)
  • 1 recipe semisweet chocolate topping (see recipe below)
  •  Hot fudge-flavor ice cream topping (optional)

Directions

  1. Preheat oven to 450 degrees F. Prepare Pastry for a Single-Crust Pie. On a lightly floured surface, use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter. Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the plate’s edge. Crimp edge as desired. Generously prick bottom and sides of pastry with a fork. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 6 to 8 minutes more or until golden. Cool on a wire rack.
  2. Meanwhile, in a small saucepan cook and stir unsweetened chocolate over low heat until melted. Remove from heat; cool.
  3. In a medium mixing bowl beat sugar and butter with an electric mixer on medium speed about 4 minutes or until light and fluffy. Beat in melted chocolate and vanilla. Gradually add egg, 1/4 cup at a time, beating on high speed after each addition and scraping sides of bowl constantly. Spoon chocolate mixture into pastry shell, spreading evenly. Cover and chill for 5 to 24 hours.
  4. Spread White Chocolate Topping over top of pie; freeze for 15 minutes. Spread Semisweet Chocolate Topping over white chocolate topping; freeze for 20 minutes. If desired, drizzle each serving with fudge ice cream topping.

From the Test Kitchen

Blogger Variation by Naomi Robinson of Bakers Royale

For Naomi’s version, omit the pastry and the Semisweet Chocolate Topping. For the crust, in a medium bowl stir together 1 1/2 crushed chocolate sandwich cookies with white filling (15 cookies) with 1/3 cup melted butter. Pat into the bottom of a 9-inch springform pan; cover and chill for 1 hour. Meanwhile, prepare the chocolate filling as above. Spoon into crust. Cover and chill. For the next layer, prepare the chocolate filling again, but omit the unsweetened chocolate and beat 1/2 cup peanut butter into the beaten butter mixture. Spoon over chocolate layer in pan. Cover and chill. Prepare the White Chocolate Topping, doubling the ingredients. Spread over peanut butter layer (pan will be full). Cover and chill overnight. To serve, run a long thin knife around the edge of the pan to loosen the pie. Remove sides of pan. Sprinkle the edge of the pie with 1 cup chopped chocolate-coated caramel-topped nougat bars with peanuts (Snickers®). Makes 16 servings.

Pastry for a Single-Crust Pie

Ingredients

  • 1 1/2 cups all-purpose flour 
  • 1/2 teaspoon salt
  • 1/4 cup shortening
  • 1/4 cup butter, cut up
  • 1/4 cup ice water

Directions

  1. In a medium bowl, stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea size. Sprinkle 1 tablespoon of the ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 tablespoon at a time (1/4 to 1/3 cup total), until all of the flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together.

White Chocolate Topping

Ingredients

  • 3 ounces chopped white baking bar
  • 1 cup whipping cream

Directions

  1. Melt chopped white baking bar with 1/4 cup whipping cream; cool. Beat 3/4 cup whipping cream in small mixing bowl with an electric mixer on low speed until soft peaks form (tips curl). Add baking bar mixture. Continue beating on low speed just until stiff peaks form (tips stand straight).

Semisweet Chocolate Topping

Ingredients

  • 3 ounces semisweet chocolate
  • 1 cup whipping cream

Directions

  1. Melt chopped semisweet chocolate with 1/4 cup whipping cream; cool. Beat 3/4 cup whipping cream in a small bowl with electric mixer on low speed until soft peaks form (tips curl). Add chocolate mixture. Continue beating on low speed just until stiff peaks form (tips stand straight).

source : bhg

Chocolate Brownies

44Chocolate Brownies

Yield:  8″ x 8″

INGREDIENTS:

DIRECTIONS:

PREHEAT oven to 350° F. Grease 8-inch-square baking pan.

COMBINE flour, cocoa and salt in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Add 2 eggs, one at a time, beating well after each addition. Add vanilla extract; mix well. Gradually beat in flour mixture. Reserve 3/4 cup batter. Spread remaining batter into prepared baking pan. Sprinkle nuts and white morsels over batter. Drizzle caramel topping over top. Beat remaining egg and reserved batter in same large bowl until light in color. Stir in semi-sweet morsels. Spread evenly over caramel topping.

BAKE for 30 to 35 minutes or until center is set. Cool completely in pan on wire rack. Cut into bars.

source : verybestbaking

Triple Layer Fudgy Mint Oreo Brownies

19

Triple Layer Fudgy Mint Oreo Brownies

Yield:  9″ x 13″

INGREDIENTS:

Filling

one 7-ounce jar Marshmallow Fluff

1/8 teaspoon mint extract*

8 drops+ green food coloring, or until desired shade of green is reached

1 batch of brownies – see ingredients below in step 2 (or use 1 box of brownie mix – make according to directions on the box by adding the water, oil, eggs)

Brownies

4 ounces baking chocolate or use 4 squares Baker’s Chocolate, semi-sweet

3/4 cup unsalted butter, melted (1 1/2 sticks)

2 cups granulated sugar

3 eggs

1 teaspoon vanilla extract

2 tablespoons espresso or brewed coffee, optional

1 cup all-purpose flour

12 Cool Mint Oreo Cookies, hand-crumbled

Frosting and Topping

1/2 cup butter or margarine, softened

3 to 4 cups powdered sugar

1 teaspoon vanilla extract

splash of milk, if necessary for consistency

3/4 cup white chocolate chips, melted

18 Cool Mint Oreo Cookies, hand-crumbled

Directions:

1. Preheat oven to 350°F. Line a 9×13-inch pan with foil and spray it with cooking spray.

2. Filling – In medium bowl, stir together marshmallow fluff, mint extract* (be very careful and do not use more than this unless you love mint; a little bit of mint goes a very long way), 4 drops of food coloring, or until light green is achieved; set aside.

2. Brownies – Microwave chocolate and butter in large microwave-safe bowl for 90 seconds or until butter is melted. Stir until chocolate is completely melted. Stir in sugar (it will seem very granular, this is okay). Stir in eggs and vanilla. If adding espresso or coffee, add it now. Stir in flour until just combined, do not overmix. Hand-crumble 12 Oreos over the bowl and fold them in.

3. Spread brownie batter in prepared pan.

4. Drop about 1/2 cup of green filling mixture onto brownie batter and reserve the remainder. Gently pull a table knife through the batter in S-shaped curves for a swirled design.

5. Bake 23 to 25 minutes or until brownies are set, taking care not to overbake. (Some people’s ovens and taste preferences may require 25-30 minutes, bake until brownies are done and to your liking) Cool completely, about 1 hour, or put the pan into the freezer for 10 minutes if you’re rushed.

6. Frosting and Topping – While brownies are cooling, make vanilla frosting by whisking together the butter, confectioners’ sugar, vanilla, and milk as needed until smooth and fluffy, or beat with an electric mixer. Optionally use 1 cup storebought vanilla frosting – or use entire can if you want a thicker final green layer.

7. In another small microwave-safe bowl, melt the white chocolate chips (microwave on high for 30 seconds; stir and microwave 30 seconds longer; stir until smooth, taking care not to scorch it as white chocolate scorches easily).

8.Add the melted white chocolate chips and the vanilla frosting to the reserved green minty marshmallow mixture.

9. Stir in 4 drops+ food coloring, or until light green color is reached, and spread over cooled brownies.

10. Sprinkle with 18 hand-crumbled Oreo Cookies, slightly pressing them into the green mixture. Allow top layer to set fully before slicing and serving. I prefer these bars chilled and I store them in the refrigerator in an airtight container for up to 10 days or in the freezer for up to 6 months.

source : averiecooks

Brownies

49

 Brownies

Yield:  9″ x 13″

INGREDIENTS:

DIRECTIONS:

PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.

COMBINE flour, cocoa, baking powder and salt in small bowl. Beat shortening, sugar and eggs in large mixer bowl until creamy. Gradually beat in flour mixture. Stir in morsels. Pour into prepared baking pan.

BAKE for 25 to 30 minutes, or until toothpick inserted near center comes out clean. Cool completely in pan on wire rack. Cut into squares.

source : verybestbaking

Flourless Brownie Cookies


10a

Flourless Brownie Cookies

Yield : 12 pcs

INGREDIENTS:

1/2 cup softened butter or coconut oil*
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cocoa powder
1/2 cup white chocolate chips
1/2 cup semi-sweet chocolate chips
1/2 cup walnuts (optional)

10

DIRECTIONS:

Preheat oven to 350ºF. Mix together the butter and sugars. Add the egg and vanilla and mix until combined. Mix together the soda, salt, and cocoa and add to the wet ingredients, mixing until combined. Stir in the chocolate chips and nuts. Bake for about 10 minutes or until they look done.

*I haven’t tried coconut oil, but it should work. Heh.

source :  yammiesglutenfreedom