Dark Chocolate Bark with Roasted Almonds and Seeds

Ingredients

 1 pound(s) dark chocolate (60 to 70 percent cacao)

 1 1/4 cup(s) roasted whole almonds
 3/4 cup(s) salted roasted pumpkin seeds
 3/4 cup(s) sunflower seeds

Directions

1. Line a baking sheet with parchment paper. Using a sharp knife, finely chop the chocolate.
In a bowl set over a saucepan of gently simmering water, heat the chopped chocolate,
stirring occasionally, until it is about two-thirds melted; do not let the bowl touch the
water. Remove the bowl from the saucepan and stir the chocolate until it is completely
melted and the temperature registers 90 degrees F on a candy thermometer. If the
chocolate has not melted completely and is still too cool, set it over the saucepan for 1 or
2 minutes longer, stirring constantly; do not overheat.
2. Stir the almonds and seeds into the chocolate and spread onto the prepared baking sheet
in a 1/2-inch-thick layer, making sure the nuts and seeds are completely covered in
chocolate. Refrigerate the bark for about 10 minutes, until hardened. Invert the bark onto
a work surface. Remove the parchment paper, break into 25 pieces, and store or serve.

Tips & Techniques

Make ahead: The broken bark can be stored in an airtight bag or container at cool room
temperature for up to 10 days.

Malted Buttercream and Dark Chocolate Buttercream

Ingredients

 5 large egg whites, at room temperature

 1 1/2 cup(s) sugar
 1 teaspoon(s) pure vanilla extract
 4 stick(s) (1 pound) unsalted butter, at room temperature
 4 ounce(s) bittersweet chocolate, melted and cooled
 1/4 cup(s) malt powder, dissolved in 2 tablespoons of hot water
 12  malted milk balls, crushed
Directions

1. In the bowl of a standing electric mixer, combine the egg whites and sugar. Set the bowl
over a pot of simmering water and whisk until the sugar is dissolved and the egg whites
are just warm to the touch. Return the bowl to the mixer fitted with the whisk. Add the
vanilla and beat the egg whites at high speed until firm and glossy, about 5 minutes.
2. With the machine on, whisk in the butter a few tablespoons at a time. If the mixture
begins to look curdled, continue to beat until smooth before adding more butter. Transfer
1 1/2 cups of the buttercream to a bowl and whisk in the melted chocolate. Beat the
dissolved malt powder into the remaining buttercream, then beat in the milk balls.

Chocolate-and-Pistachio Biscotti

Ingredients

 1 stick(s) unsalted butter, softened

 3/4 cup(s) sugar
 2 large eggs
 1  vanilla bean, seeds scraped
 1 tablespoon(s) dark rum
 2 1/2 cup(s) all-purpose flour
 1/2 cup(s) unsweetened cocoa powder
 1 teaspoon(s) baking powder
 3/4 teaspoon(s) salt
 1/2 teaspoon(s) cinnamon
 1 1/2 cup(s) raw pistachios
 Chopped pistachios, for garnish
 1 large egg white, lightly beaten
 Melted bittersweet chocolate, for dipping

Directions

1. Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. In a
standing electric mixer fitted with the paddle, beat the butter with the sugar at medium
speed until creamy. Add the eggs, vanilla seeds, and rum, and beat until smooth. In a
small bowl, whisk the flour with the cocoa powder, baking powder, salt, and cinnamon.
Add the dry ingredients to the batter and beat at low speed until incorporated. Beat in the
whole pistachios.
 2. Divide the dough into 4 pieces. On a lightly floured surface, roll each piece into a 1 1/4-
inch-thick log. Arrange 2 logs on each baking sheet about 3 inches apart and press to
flatten slightly. Brush the logs with the egg white.
3. Bake the logs for about 25 minutes, until the tops are cracked and glossy and slightly firm
to the touch. Let the logs cool slightly.
4. Using a sharp chef's knife, cut the logs into 1/3-inch-thick diagonal slices. Arrange the
slices on the baking sheets; bake for about 20 minutes, until dry. Let cool completely.
Partially dip the biscotti in the melted chocolate and sprinkle lightly with chopped
pistachios. Refrigerate until the chocolate is set.

Chocolate-Mint Thumbprints

Ingredients

 2 ounce(s) bittersweet chocolate, chopped

 2 ounce(s) mint chocolate, chopped
 1 1/2 cup(s) all-purpose flour
 1/2 cup(s) unsweetened Dutch-process cocoa
 3/4 teaspoon(s) salt
 2 stick(s) unsalted butter, softened
 1/3 cup(s) granulated sugar
 2 tablespoon(s) dark brown sugar
 2 large egg yolks
 1 teaspoon(s) pure vanilla extract
 1 cup(s) coarse sugar such as Turbinado, for rolling
 3 ounce(s) white chocolate, chopped
 3 tablespoon(s) heavy cream
 1/2 teaspoon(s) pure peppermint extract

Directions

1. In a microwave-safe bowl, melt the bittersweet and mint chocolates in 30-second

intervals until nearly melted. Whisk until smooth, then let cool. In a medium bowl, whisk
the flour with the cocoa and salt.
2. In the bowl of a standing electric mixer fitted with the paddle, beat the butter until
creamy. Add the granulated sugar and brown sugar and beat at medium-high speed until
light and fluffy, about 3 minutes. Beat in the egg yolks and vanilla. Scrape the chocolate
into the mixer and beat just until incorporated. Add the dry ingredients and beat at low
speed, scraping the side of the bowl occasionally, until smooth. Transfer the dough to a
sheet of plastic wrap and pat it into a 7-inch disk; wrap it up and refrigerate until chilled
and firm, at least 1 hour.
 3. Preheat the oven to 350°F and position racks in the upper and lower thirds. Line 2 cookie
sheets with parchment paper. Spread the coarse sugar in a shallow bowl. Scoop up
tablespoons of the dough and roll them into balls, then roll in the coarse sugar; transfer to
the baking sheets. Using your thumb or a melon baller, make an indentation in the center
of each cookie. Bake the cookies for 10 minutes, until slightly firm. Remove the cookie
sheets from the oven. Using the melon baller, press into the cookies again. Return the
cookies to the oven, shifting the cookie sheets, and bake for 5 minutes longer, just until
dry but not hard. Transfer the cookie sheets to racks to cool completely.
4. Put the white chocolate in a heatproof cup. Put the cream into a microwave-safe bowl and
microwave at high power until boiling, about 30 seconds. Pour the hot cream over the
white chocolate and let stand until melted, then whisk until smooth. Stir in the
peppermint extract. Fill the thumbprints with the white-chocolate ganache and refrigerate
just until set, about 30 minutes.

Chocolate-Bourbon Tart

Ingredients

Pastry

 1 1/2 cup(s) all-purpose flour

 1/2 cup(s) unsweetened cocoa powder
 1/4 teaspoon(s) salt
 2 stick(s) unsalted butter, at room temperature
 1/2 cup(s) sugar
 1/2 teaspoon(s) pure vanilla extract

Filling

 12 ounce(s) bittersweet chocolate, coarsely chopped

 1/4 teaspoon(s) salt
 1/2 cup(s) bourbon
 1 cup(s) sugar
 2 stick(s) unsalted butter, cut into small pieces, at room temperature
 5 large eggs, at room temperature

Directions

1. Prepare the Pastry: In a small bowl, sift the flour with the cocoa powder and salt. In a
standing mixer fitted with the paddle attachment, beat the butter with the sugar at
medium-high speed until it is well blended. Beat in the dry ingredients at low speed until
 just combined. Add the vanilla extract and beat just until a soft dough forms, about 5
seconds. Press the pastry into a disk, wrap in plastic, and refrigerate until the dough is
firm, about 1 hour.
2. Preheat the oven to 350 degrees F. On a floured work surface, working quickly, roll out
the pastry to an 11-inch round, about 1/4-inch thick. Transfer the pastry to a 10-inch
fluted tart pan with a removable bottom. Gently press the pastry over the bottom and up
the side of the pan. Trim off any excess pastry. Refrigerate the shell for about 20 minutes,
until firm.
3. Line the pastry with foil and fill with pie weights or dried beans. Bake for about 30
minutes, until almost cooked. Remove the tart shell from the oven and let cool for 15
minutes, then gently remove the foil and weights. Return the shell to the oven and bake
for about 12 minutes longer, until dry. Transfer to a wire rack and let the tart shell cool to
room temperature. Just before filling, refrigerate the tart shell for a few minutes until
slightly chilled.
4. Prepare the Filling: Put the chocolate and salt in the bowl of the standing mixer fitted
with the whisk attachment. In a small saucepan, heat the bourbon with the sugar over
moderate heat, stirring a few times, just until the sugar is dissolved; try not to let the
bourbon boil. Pour the warm bourbon mixture over the chocolate. Add the pieces of
butter and the eggs, and beat at moderate speed until the mixture is creamy and shiny.
5. Set the tart shell on a large baking sheet and pour in the filling. Bake for 35 to 40
minutes, until the filling has risen and the top is cracked in places. Transfer the tart to a
rack and let it cool completely. Unmold the tart and refrigerate it overnight. Using a sharp
knife, cut the tart into thin wedges and serve.

Chocolate-Bread Parfaits

Ingredients

 1 cup(s) (4 ounces) sliced almonds

 8 ounce(s) bittersweet chocolate, finely chopped
 1/2 cup(s) hot brewed espresso or very strong coffee
 2 tablespoon(s) sugar
 2 tablespoon(s) dark rum
 1/2 pound(s) (6 cups) white Pullman bread, crust removed, bread cut into 1-inch cubes
 1 1/2 cup(s) heavy cream

Directions

1. Preheat the oven to 350 degrees F. Spread the almonds on a rimmed baking sheet and
toast for about 8 minutes, until golden and fragrant. Let cool.
 2. Meanwhile, in a large heatproof bowl set over a saucepan of simmering water, melt the
chocolate, stirring frequently, until smooth, about 5 minutes. Remove from the heat and
keep warm.
3. In a small bowl, mix the espresso with the sugar until dissolved. Whisk in the rum and
stir in the bread cubes; let stand for 5 minutes.
4. Meanwhile, in a large bowl, using a handheld electric mixer, whip the cream until soft
peaks form.
5. Spoon half of the soaked bread cubes and any excess chocolate into 6 parfait glasses. Top
with half of the whipped cream and half of the almonds. Repeat with the remaining bread
and chocolate, whipped cream, and almonds. Serve at once.

Jumbo Brownies

Ingredients

1. 1 pound unsalted butter

2. 1 1/2 pounds semisweet chocolate, chopped
3. 1 cup all-purpose flour
4. 1 tablespoon baking powder
5. 1 teaspoon salt
6. 6 large eggs
7. 2 1/2 cups sugar
8. 2 tablespoons pure vanilla extract
9. 2 tablespoons strong-brewed espresso
10. 6 ounces semisweet chocolate chips (1 cup)
11. 1 cup walnut halves, lightly toasted and coarsely chopped (optional)

Directions

1. Preheat the oven to 350°. Spray a 9-by-13-inch glass or ceramic baking dish with cooking
spray. In a double boiler, melt the butter with the chopped chocolate over low heat. In a
small bowl, whisk the flour with the baking powder and salt.
2. In a large bowl, using a handheld mixer, beat the eggs with the sugar at medium-high
speed until pale and thick, 4 minutes. Beat in the vanilla and espresso. Add the flour
mixture and beat until just incorporated. Beat in the melted chocolate at medium speed.
Using a spoon, stir in the chocolate chips and walnuts.
3. Scrape the batter into the prepared baking dish. Bake in the center of the oven for about 1
hour, until the top is shiny and lightly cracked, the edges are set and the center is still a
bit jiggly. Transfer the dish to a rack and let cool completely. Cut the brownie into 12
large rectangles and serve.

Make Ahead
The brownies can be kept in an airtight container for up to 3 days, or wrapped in foil and frozen
for up to 3 months.

Salted Fudge Brownies

Ingredients

1. 1 1/2 sticks unsalted butter

2. 2 ounces unsweetened chocolate, finely chopped
3. 1/4 cup plus 2 tablespoons unsweetened cocoa
4. 2 cups sugar
5. 3 large eggs
6. 1 1/2 teaspoons pure vanilla extract
7. 1 cup all-purpose flour
8. 1/2 teaspoon Maldon sea salt

Directions

1. Preheat the oven to 350°. Line a 9-inch square metal cake pan with foil, draping the foil over the
edges. Lightly butter the foil.
2. In a large saucepan, melt the butter with the unsweetened chocolate over very low heat, stirring
occasionally. Remove from the heat. Whisking them in one at a time until thoroughly
incorporated, add the cocoa, sugar, eggs, vanilla and flour. Pour the batter into the prepared
pan and smooth the surface. Sprinkle the salt evenly over the batter. Using a butter knife, swirl
the salt into the batter.
3. Bake the fudge brownies in the center of the oven for about 35 minutes, until the edge is set but
the center is still a bit soft and a toothpick inserted into the center comes out coated with a little
of the batter. Let the brownies cool at room temperature in the pan for 1 hour, then refrigerate
just until they are firm, about 1 hour. Lift the brownies from the pan and peel off the foil. Cut
the brownies into 16 squares. Serve at room temperature.

Mascarpone-Swirled Brownies with Nutty Caramel Corn

Ingredients

1. 2/3 cup all-purpose flour

2. 1/2 teaspoon baking powder
3. 1/4 teaspoon salt
4. 4 ounces semisweet chocolate, chopped
5. 2 ounces unsweetened chocolate, chopped
6. 1 stick unsalted butter, softened
7. 1 1/4 cups sugar
8. 1 tablespoon plus 1/2 teaspoon pure vanilla extract
9. 3 large eggs, plus 1 large egg yolk
10. 8 ounces mascarpone cheese
11. Nutty Caramel Corn and vanilla ice cream, for serving
Directions

1. Preheat the oven to 325°. Butter and flour a 9-inch-square baking pan. In a small bowl, whisk
together the flour, baking powder and salt. In a medium saucepan, melt the semisweet and
unsweetened chocolate with the butter over low heat. Remove from the heat and whisk in 1 cup
of the sugar and 1 tablespoon of the vanilla. Whisk in the whole eggs, one at a time. Whisk the
dry ingredients into the chocolate mixture until the brownie batter is smooth.
2. In a bowl, whisk the mascarpone with the egg yolk and the remaining 1/4 cup of sugar and 1/2
teaspoon of vanilla. Pour half of the brownie batter into the baking pan. Dollop half of the
mascarpone mixture on top and cover with the remaining batter. Dollop on the remaining
mascarpone mixture and swirl the batter a few times with a knife to create a marbled effect.
3. Bake the brownies for about 55 minutes, until a toothpick inserted in the center comes out with
a few crumbs attached. Let the brownies cool before cutting. Serve with the caramel corn and
ice cream.

Make Ahead

The brownies can be refrigerated for 3 days. The caramel corn can be stored in an airtight container for
4 days.

Brownie Bites

Ingredients

1. Vegetable oil spray

2. 1/2 cup plus 2 tablespoons Bob's Red Mill gluten-free, all-purpose baking flour
3. 1/2 cup sugar
4. 1/4 cup unsweetened cocoa powder
5. 1 1/4 teaspoons baking powder
6. 1/8 teaspoon baking soda
7. 1/2 teaspoon salt
8. 1/4 teaspoon xanthan gum
9. 1/2 cup applesauce
10. 1/4 cup canola oil
11. 1 tablespoon pure vanilla extract
12. 1/2 cup dairy-free mini chocolate chips

Directions

1. Preheat the oven to 325°. Spray 2 mini muffin pans with vegetable oil spray. In a bowl, whisk the
baking flour, sugar, cocoa powder, baking powder, baking soda, salt and xanthan gum. In
another bowl, whisk the applesauce, oil and vanilla; stir into the dry ingredients. Stir in the
 chocolate chips. Spoon the batter into the muffin pans, filling them three-quarters full. Bake for
15 minutes, or until set. Let the brownies cool in the pans for 15 minutes, then turn out onto a
rack to cool completely.

Notes

Gluten-free baking flour: McKenna likes the flour from Bob's Red Mill, made from fava bean
and chickpea flours. Dairy-free chocolate chips: Vegan chips are made without milk or milk
solids. Bittersweet and semisweet varieties of artisanal chocolate, like Scharffen Berger, may
also be dairy-free; check the labels. Xanthan gum: A natural gum that binds like gluten and
adds volume to baked goods.

One Brownie 69 cal, 4 gm fat, 0.8 gm sat fat, 10 gm carb, 0.8 gm fiber.

Chocolate–Peanut Butter Brownie Banana Splits

Ingredients

Brownies

1. 1 1/2 cups sugar

2. 1/2 cup all-purpose flour
3. 1 1/2 teaspoons baking powder
4. 1 1/2 teaspoons kosher salt
5. 1 pound bittersweet chocolate, coarsely chopped
6. 2 sticks unsalted butter
7. 4 large eggs
8. 1/2 cup sour cream
9. 2 teaspoons pure vanilla extract
10. 1 cup natural peanut butter

Banana Splits

1. 1 cup dulce de leche

2. 4 firm but ripe bananas, split lengthwise and halved crosswise
3. Vanilla ice cream, lightly sweetened whipped cream and crushed peanut brittle, for serving

Directions

1. MAKE THE BROWNIES Preheat the oven to 325°. Line the bottom of a 9-by-13-inch metal baking
pan with parchment paper. In a small bowl, whisk the sugar, with the flour, baking powder and
salt.
 2. In a saucepan, stir the chocolate and butter over very low heat until melted; let cool slightly. In a
large bowl, whisk the eggs with the sour cream and vanilla. Whisk in the dry ingredients, then
the melted chocolate mixture. Transfer 2 tablespoons of the batter to a small bowl and stir in
the peanut butter.
3. Scrape the batter into the prepared baking pan and dollop the peanut butter over the top. Swirl
in the peanut butter, but don't overmix. Bake the brownies for 45 minutes, or until risen and the
top is lightly cracked and glossy; the brownies will still be jiggly. Transfer the pan to a rack to
cool, then refrigerate until the brownies are chilled, at least 2 hours. Cut into 18 rectangles.
4. MAKE THE BANANA SPLITS In a large skillet, melt the dulce de leche over moderate heat. Add
the bananas and cook, turning occasionally, until heated through, about 3 minutes. Set 8
brownies on individual plates and top with the bananas and dulce de leche. Spoon the ice cream
and whipped cream alongside, top with the crushed peanut brittle and serve.

Make Ahead

The brownies can be tightly wrapped in plastic and refrigerated for up to 1 week or frozen for up to 3
months.

Fudgy Chocolate-Walnut Cookies

Ingredients

1. 2 3/4 cups walnut halves (9 ounces)

2. 3 cups confectioners' sugar
3. 1/2 cup plus 3 tablespoons unsweetened Dutch-process cocoa powder
4. 1/4 teaspoon salt
5. 4 large egg whites, at room temperature
6. 1 tablespoon pure vanilla extract

Directions

1. Preheat the oven to 350°. Position 2 racks in the upper and lower thirds of the oven. Line 2 large
rimmed baking sheets with parchment paper.
2. Spread the walnut halves on a large rimmed baking sheet and toast in the oven for about 9
minutes, until they are golden and fragrant. Let cool slightly, then transfer the walnut halves to a
work surface and finely chop them.
3. In a large bowl, whisk the confectioners' sugar with the cocoa powder and salt. Whisk in the
chopped walnuts. Add the egg whites and vanilla extract and beat just until the batter is
moistened (be careful not to overbeat or it will stiffen). Spoon the batter onto the baking sheets
in 12 evenly spaced mounds.
4. Bake the cookies for about 20 minutes, until the tops of the cookies are glossy and lightly
cracked and feel firm to the touch; shift the pans from front to back and top to bottom halfway
through.
 5. Slide the parchment paper (with the cookies) onto 2 wire racks to cool completely before
serving.

Make Ahead

The cookies can be stored in an airtight container for up to 3 days.

Quadruple Chocolate Brownies

Ingredients

1. 1 1/4 pounds (5 sticks) unsalted butter, softened

2. 1 pound unsweetened chocolate, chopped
3. 5 1/2 cups sugar
4. 16 large eggs
5. 2 tablespoons pure vanilla extract
6. 1 1/2 teaspoons kosher salt
7. 3 3/4 cups all-purpose flour
8. 1/2 pound bittersweet chocolate, chopped into 1/2-inch pieces
9. 1/2 pound white chocolate, chopped into 1/2-inch pieces
10. 1/2 pound milk chocolate, chopped into 1/2-inch pieces

Directions

1. Preheat the oven to 300°. Line the bottoms of two 9-by-13-inch baking pans with parchment
paper. In a large saucepan, melt the butter with the unsweetened chocolate over low heat,
stirring frequently, until melted. In a large bowl, whisk the sugar with the eggs, vanilla and salt.
Add the melted chocolate and whisk until smooth. Add the flour and whisk until incorporated.
Stir in 5 ounces of each of the chopped chocolates. Spread the batter in the prepared pans.
2. Place the remaining chopped chocolates separately in 3 small microwave-safe bowls and melt.
Using a spoon, drizzle the melted chocolates over the batter. Using a table knife, make swirls in
the batter for a marbled effect. Bake the brownies for about 35 minutes, rotating the pans
halfway through, until the tops are shiny and the brownies are set.
3. Transfer the brownies to a wire rack to cool completely before cutting into squares.

Coconut Brownie Bars

Ingredients
Brownies

1. 14 ounces bittersweet chocolate, chopped

2. 1 cup granulated sugar
3. 1 stick plus 1 tablespoon unsalted butter, cut into tablespoons
4. 1/4 cup light corn syrup
5. 1/4 cup water
6. 3/4 cup all-purpose flour
7. 1/4 teaspoon salt
8. 2 large eggs
9. 1 tablespoon pure vanilla extract

Coconut Topping

1. 7 large egg whites

2. 1 1/3 cups granulated sugar
3. 1 pound finely shredded unsweetened coconut (6 1/2 cups)
4. 1/4 cup sour cream
5. 1 vanilla bean, split, seeds scraped
6. 1 teaspoon finely grated orange zest (optional)

Glaze and Garnish

1. 1 pound 2 ounces bittersweet chocolate, chopped

2. 4 1/2 tablespoons unsalted butter, cut into tablespoons
3. 4 1/2 tablespoons light corn syrup
4. 2 1/4 cups heavy cream
5. 40 unsalted roasted almonds

Directions

1. MAKE THE BROWNIES Preheat the oven to 350°. Line an 11-by-17-inch baking sheet with
parchment paper and spray the parchment paper with cooking spray. Put the chocolate in a
medium bowl.
2. In a medium saucepan, combine the sugar, butter, corn syrup and water and bring to a boil.
Pour the mixture over the chopped chocolate and let stand for about 1 minute, then whisk until
smooth. Whisk in the flour and salt, then whisk in the eggs and vanilla until fully incorporated.
3. Scrape the brownie batter onto the prepared baking sheet and spread it to the edge. Bake for 15
minutes, until the top of the brownie looks dry and crackly. Transfer the baking sheet to a rack
to cool, then transfer the baking sheet to the freezer to chill for 30 minutes, until the brownie
base is completely firm.
4. MEANWHILE, MAKE THE COCONUT TOPPING In a large heatproof bowl, combine the egg whites
with the sugar. Set the bowl over a large saucepan of boiling water and whisk the mixture over
moderate heat until it is warm to the touch and the sugar is dissolved, about 2 minutes. Remove
from the heat.
 5. Using an electric mixer, beat the egg whites at medium-high speed until stiff, glossy peaks form,
about 8 minutes. Fold in the shredded coconut, sour cream, vanilla seeds and grated orange
zest, if using. Spread the coconut topping evenly over the brownie base. Bake for 30 minutes,
until the coconut topping is lightly golden and set. Transfer to a rack to cool, then cover and
refrigerate until firm, at least 4 hours or overnight.
6. MAKE THE GLAZE Combine the chopped bittersweet chocolate, butter and corn syrup in a large
bowl. In a medium saucepan, bring the heavy cream to a boil. Pour the hot cream over the
chocolate and let stand for 1 minute, then whisk until the chocolate is melted and the glaze is
smooth. Let stand until warm to the touch, about 10 minutes.
7. Meanwhile, using a sharp knife, trim the border of the chilled brownie base to make it neat. Cut
the base into 2-inch squares and transfer them to 2 wire racks set over baking sheets. Top each
square with an almond. Using a small ladle, pour a thick coating of the chocolate glaze over each
brownie bar. Using a small offset spatula, spread the glaze to coat the top and sides completely.
(Rewarm the glaze over a pot of simmering water if it gets too thick.) Refrigerate the brownie
bars until the glaze sets up, about 1 hour. Serve chilled.

Make Ahead

The brownie bars can be refrigerated for up to 3 days.

Warm Double-Chocolate Brownie Cakes

Ingredients

1. 1 stick plus 2 tablespoons unsalted butter

2. 5 ounces milk chocolate, chopped
3. 3 tablespoons cake flour
4. 1/3 cup all-purpose flour
5. 1/2 cup unsweetened cocoa powder
6. 1/2 teaspoon salt
7. 2 large eggs
8. 3/4 cup sugar
9. 1/2 teaspoon pure vanilla extract
10. Vanilla ice cream, for serving (optional)

Directions

1. Preheat the oven to 350°. Butter and flour 8 cups in a standard-size muffin pan. In a small
saucepan, melt the butter. Add one-fifth of the milk chocolate and whisk until melted. Let cool
slightly.
2. In a small bowl, whisk the cake flour with the all-purpose flour, unsweetened cocoa powder and
salt. In a large bowl, using a handheld electric mixer, beat the eggs with the sugar at medium
speed until pale and thick, about 5 minutes. Beat in the vanilla extract. Beat in the melted
 chocolate mixture and the dry ingredients in 3 additions, scraping down the bowl occasionally
with a spatula. Stir in the remaining chopped chocolate.
3. Spoon the cake batter into the prepared muffin cups and bake for about 22 minutes, until the
cakes are risen and springy. Let the cakes cool in the muffin pan for 15 minutes, then turn them
out onto a wire rack and let cool for 15 minutes longer. Serve the cakes warm, with ice cream.

Make Ahead

The brownie cakes can be stored in an airtight container at room temperature for up to 2 days. Rewarm
the cakes before serving.

Nell's Espresso Brownies

Ingredients

1. 6 ounces espresso-flavored sweet dark chocolate, coarsely chopped

2. 1 1/2 sticks (6 ounces) unsalted butter
3. 2 tablespoons unsweetened cocoa powder
4. 2 large eggs
5. 1 cup sugar
6. 2 teaspoons pure vanilla extract
7. 1 cup all-purpose flour
8. Scant 1/4 teaspoon salt

Directions

1. Preheat the oven to 350°. Lightly butter a 9-inch square baking pan. Melt the chocolate and
butter in a heatproof bowl set over a saucepan with 1 inch of simmering water. Remove from
the heat, stir in the cocoa powder and let cool.
2. In a large bowl, beat the eggs at medium speed for 1 minute. Add the sugar and beat until the
mixture is pale yellow, about 2 minutes. Fold in the melted chocolate and vanilla. Sift the flour
over the batter, add the salt and fold in just until combined. Spread the batter evenly in the
prepared pan.
3. Bake the brownies for about 45 minutes, or until a toothpick inserted in the center comes out
clean. Let cool before cutting into squares.

Classic Fudge Brownies

Ingredients
 1. 2 ounces unsweetened chocolate, coarsely chopped
2. 1 stick (4 ounces) unsalted butter, cut into tablespoons
3. 1 cup sugar
4. 2 large eggs
5. 1 teaspoon pure vanilla extract
6. 1/2 cup all-purpose flour
7. Pinch of salt
8. 1/2 cup coarsely chopped walnuts

Directions

1. Preheat the oven to 375°. Butter an 8-inch-square metal baking pan. In a saucepan, melt the
chocolate with the butter over low heat. Let cool slightly.
2. In a medium bowl, beat the sugar with the eggs and vanilla. Add the melted chocolate and beat
until smooth. Stir in the flour and salt, then fold in the nuts.
3. Scrape the batter into the prepared baking pan and bake for 25 minutes, or just until firm. Let
cool completely in the pan. Cut into squares and serve.

Make Ahead

The brownies can be kept in an airtight container for 2 days.

Molten Chocolate Cakes

Ingredients

1. 1 stick (4 ounces) unsalted butter

2. 6 ounces bittersweet chocolate, preferably Valrhona
3. 2 eggs
4. 2 egg yolks
5. 1/4 cup sugar
6. Pinch of salt
7. 2 tablespoons all-purpose flour

Directions

1. Preheat the oven to 450°. Butter and lightly flour four 6-ounce ramekins. Tap out the excess
flour. Set the ramekins on a baking sheet.
2. In a double boiler, over simmering water, melt the butter with the chocolate. In a medium bowl,
beat the eggs with the egg yolks, sugar and salt at high speed until thickened and pale.
3. Whisk the chocolate until smooth. Quickly fold it into the egg mixture along with the flour.
Spoon the batter into the prepared ramekins and bake for 12 minutes, or until the sides of the
 cakes are firm but the centers are soft. Let the cakes cool in the ramekins for 1 minute, then
cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds
and then unmold. Serve immediately.

Make Ahead

The batter can be refrigerated for several hours; bring to room temperature before baking.

Warm Chocolate Cakes with Mascarpone Cream

Ingredients

1. 8 ounces bittersweet chocolate, chopped, plus shavings for garnish (optional)

2. 1 1/2 sticks (6 ounces) unsalted butter
3. 3 large eggs, plus 3 large egg yolks, at room temperature
4. 1/2 cup sugar
5. 1/4 cup cake flour
6. 1/2 cup heavy cream
7. 1/2 vanilla bean, split and seeds scraped
8. 2 tablespoons light brown sugar
9. 1/2 teaspoon finely grated lemon zest
10. 1 cup mascarpone (8 ounces)
11. 1 teaspoon fresh lemon juice
12. About 1/2 cup brandied cherries or kirsch-soaked sour cherries

Directions

1. Preheat the oven to 375°. Coat six 6-ounce ramekins with butter, and dust lightly with flour. Set
the ramekins on a sturdy baking sheet. In a microwave-safe bowl, melt the chocolate with the
butter; let cool.
2. In the bowl of a standing electric mixer fitted with the whisk, beat the eggs, yolks and sugar on
high speed until pale and fluffy, about 4 minutes. Using a rubber spatula, gently fold in the
chocolate, then fold in the cake flour just until no streaks remain.
3. Spoon the batter into the prepared ramekins and bake for 15 minutes, until the cakes have
risen, the tops are dry and the centers are slightly jiggly. Let stand for 5 minutes.
4. In a bowl, beat the cream with the vanilla seeds, brown sugar and lemon zest until soft peaks
form. Add the mascarpone and lemon juice and beat until blended.
5. Run the tip of a small knife around each cake to loosen it, then unmold onto plates. Spoon the
mascarpone cream onto the cakes and garnish with the brandied cherries and chocolate
shavings.
Molten Chocolate Cake with Raspberry Filling

Ingredients

1. 1 stick unsalted butter, plus melted butter for brushing

2. 1 tablespoon unsweetened cocoa powder
3. 1/4 cup plus 1 tablespoon all-purpose flour
4. 6 ounces dark chocolate (70 percent cacao), chopped
5. 16 fresh raspberries
6. 4 teaspoons seedless raspberry preserves
7. 1/2 cup granulated sugar
8. 3 large eggs, at room temperature
9. Pinch of salt
10. Confectioners' sugar for sprinkling

Directions

1. Preheat the oven to 425°. Brush four 6-ounce ramekins with melted butter. In a small bowl,
whisk the cocoa powder with 1 tablespoon of the flour; dust the ramekins with the cocoa
mixture, tapping out the excess. Transfer the ramekins to a sturdy baking sheet.
2. In a medium saucepan, melt 1 stick of butter with the chocolate over very low heat, stirring
occasionally. Let cool slightly.
3. In a small bowl, coarsely mash the raspberries with the seedless raspberry preserves.
4. In a bowl, using an electric mixer, beat the granulated sugar with the eggs and salt at medium-
high speed until thick and pale yellow, 3 minutes. Using a rubber spatula, fold in the melted
chocolate until no streaks remain. Fold in the 1/4 cup of flour.
5. Spoon two-thirds of the batter into the prepared ramekins, then spoon the raspberry filling on
top. Cover with the remaining chocolate batter. Bake in the center of the oven for 16 minutes,
until the tops are cracked but the centers are still slightly jiggly. Transfer the ramekins to a rack
and let cool for 5 to 8 minutes.
6. Run the tip of a small knife around each cake to loosen. Invert a small plate over each cake and,
using pot holders, invert again. Carefully lift off the ramekins. Dust the warm cakes with
confectioners’ sugar and serve immediately.

Rich Baked Chocolate Puddings

Ingredients

1. 10 ounces bittersweet chocolate, coarsely chopped

2. 4 large egg yolks
3. 2 large eggs
4. 1/4 cup sugar
5. 1 stick plus 6 tablespoons (7 ounces) unsalted butter
6. Sweetened whipped cream and chocolate shavings, for garnish
Directions

1. Preheat the oven to 325°. Arrange eight 1/2-cup ramekins or 1-cup wide-mouthed jars in a large
roasting pan.
2. In a microwave-safe bowl, melt the chocolate at medium power for about 2 minutes, stirring
every 30 seconds; let cool.
3. In a large bowl, beat the egg yolks with the whole eggs and sugar until thick and pale, about 4
minutes.
4. In a medium saucepan, melt the butter over moderate heat until sizzling. Remove the saucepan
from the heat and whisk in the chocolate until smooth. Add to the egg mixture and beat until
thoroughly combined.
5. Spoon the pudding into the ramekins. Carefully fill the roasting pan with enough hot water to
reach halfway up the sides of the ramekins. Bake the puddings for about 20 minutes, or until the
edges are firm but the centers are still a bit soft. Remove the ramekins from the water bath and
let the puddings cool completely. Serve with whipped cream and chocolate shavings.

Make Ahead

The puddings can be refrigerated for up to 3 days.

Apple-Butter Ice Cream with Ginger-Chocolate Ganache

Ingredients

1. 1 pint vanilla ice cream

2. 1/3 cup apple butter
3. 4 ounces bittersweet chocolate, chopped
4. 1/3 cup heavy cream
5. 2 tablespoons finely grated fresh ginger
6. Gingersnaps, for serving

Directions

1. Soften the vanilla ice cream in the microwave at high power for 10 seconds. Transfer the
softened ice cream to a medium bowl and flatten it with a rubber spatula. Spread the apple
butter on top and fold the ice cream over the apple butter 2 or 3 times. Freeze the ice cream
until it is firm, about 40 minutes.
2. Meanwhile, in a microwave-safe bowl, melt the chopped chocolate at high power in 10-second
bursts. Whisk the heavy cream into the chocolate. Put the grated ginger in a fine strainer set
over the chocolate ganache and press to extract as much of the ginger juice as possible. Whisk
the ginger juice into the chocolate ganache.
3. Scoop the apple-butter ice cream into bowls, drizzle with the ginger-chocolate ganache and
serve with gingersnaps.