Looking back through some of the things I baked this summer I've found a distinct trend... chocolate. Not surprising, I'm a chocolate fiend, so I thought I'd share some of the biggest crowd pleasers with you all! Proceed with care, you don't want to make them all in one day or we'll need to call for an intervention.
A quick note: I swear by Ghirardelli brownie mix, so it's in the ingredients lists. I make everything from scratch, but I just can't bake a better batch brownies than I get from this box! You can always sub for another kind, but this is the best one in my humble opinion
Chocolate Cheesecake Cupcakes
Ingredients: For Cream Cheese Filling:
1 c. cream cheese, softened
1/3 c. sugar
1/8 tsp. salt
6 oz. chocolate chips For Cake:
1 1/2 c. flour
1 c. sugar
1/4 c. cocoa powder
1 tsp. baking soda
1 tsp. salt
1 c. water
1 tsp. vanilla
1 tsp. white vinegar
1/3 c. oil For Mousse frosting:
(I usually wing it, so you may need to play with these measurements!)
1 stick butter, softened
2 cups whipped topping
1/2 envelope Nestle Chocobake (**Note: If you can't find Chocobake, no worries! It is pre-melted unsweetened chocolate, so any unsweetened baker's chocolate will work. 1 envelope = 1 ounce, so you can use 1/2 square of any baker's chocolate and melt it)
1 cup powdered sugar
Filling: Blend all filling ingredients except chips until well combined. Fold in chips.
Cake: Sift dry ingredients together, add wet ingredients and blend.
Fill lined muffin tins halfway with batter.
Top with a heaping Tbs. of cream cheese filling. Bake at 350 for about 30 minutes or until toothpick comes out clean.
With a hand mixer, blend frosting ingredients together until fluffy.
Top each cake with a heaping tablespoon of frosting.Peanut Butter Fudge Bars
1 box Ghirardelli brownie mix, plus ingredients called for on box
1 cup peanut butter
1 stick softened butter
1 tsp. vanilla
1 c. powdered sugar
1/3 cup cream
Prepare brownie mix according to box instructions.
Pour half batter into greased 9X9 pan.
Blend p.b., butter, vanilla, salt, and sugar until smooth.
Add cream and blend until fluffy.
Drop teaspoonfuls of peanut butter mixture into pan.
Top with remaining brownie mix and twist a knife through to marble.
Bake at 350 degrees for 25-30 minutes (They will be underdone!)
Allow to cool and then chill before cutting into squares.Chocolate Peanut Butter Thumbprints
1/2 c. brown sugar
1/4 c. shortening
1/4 c. butter, softened
1 egg yolk
1/2 tsp. vanilla
1 oz. melted unsweetened chocolate
1/4 tsp. salt
1 c. flour
1/4. cup Nestle peanut butter swirl chocolate chips
1/2 c. Kathleen's peanut butter frosting, below:Kathleen's PB Frosting (this is Ina Garten's recipe and it is the absolute best ever!)
* 1 cup confectioners' sugar
* 1 cup creamy peanut butter
* 5 tablespoons butter, at room temperature
* 1/2 teaspoon vanilla extract
* 1/4 teaspoon salt
* 1/3 cup heavy cream
Instructions for frosting:
Put sugar, peanut butter, butter, vanilla and salt in mixer. Mix on medium low until creamy, scraping with spatula as you work.
Add the cream and beat on high until the mixture is glossy and smooth
Instructions for bars:
Prepare PB Frosting.
Preheat oven to 350 degrees.
Fold chips into peanut butter frosting and set aside.
Cream butter, shortening, and sugar.
Beat in egg, chocolate, and vanilla.
Blend in salt and flour.
Shape dough into 1 inch balls and place at least 1 inch apart on parchment lined cookie sheet.
Press a large thumbprint into each cookie and fill with a tsp. of peanut butter mixture.
Bake for 10-12 minutes or until set.Oreo Crunch Fudge Bars with White Chocolate and Buttercream Frosting
1 box Ghirardelli Brownie mix, plus ingredients called for on box
10 - 12 Oreo cookies
6 ounces, white chocolate, chopped
1 cup Buttercream Frosting
Preheat oven to 325 degrees and line a glass 9x9 inch baking dish with parchment paper. Spray with cooking spray.
Place Oreos in a ziploc bag and crush into pieces with your fist (Don't get so into it that you make fine crumbs!).
Prepare brownie batter according to instructions.
Fold in half oreo pieces.
Bake 25 minutes and allow to cool completely. (Yes, they will be a bit undercooked, that is good!)
Heat buttercream (either in a microwave for 20 seconds or on the stovetop on medium heat) until it is pourable.
Pour over top of brownie and sprinkle with remaining oreo pieces.
Melt white chocolate over a double boiler or in a microwave and spoon over oreos.
Swirl with the back of a spoon and refrigerate at least one hour.
Cut into squares and serve.
Enjoy your sugar coma!