Mexican-spiced Brownies

I like combining flavors.  Sweet & salty.  Fruit & herbs.  Chocolate & chile. They're subtle flavors that seem to make each other "pop".

I was looking for a treat to send my son who's away at college.  He likes hot things, so I whipped up these chipotle-laced brownies.  They're densely chocolate with just enough of an after-burn to now something else is going on.

Here's what you'll need:

1 1/2 c flour
1 tsp baking powder
1 tsp salt
1/2 tsp cinnamon
1 tsp vanilla
1 12-oz pkg Special Dark chocolate chips
1 c milk chocolate chips
2/3 c vegetable shortening
2 c sugar
4 large eggs
1 TBSP chipotle puree*

To make the chipotle puree you will need 1 can of chipotle peppers in adobo sauce.

Put the peppers and sauce into a blender and puree until smooth. What isn't used in this recipe can be stored in a covered container in the fridge.

Preheat oven to 350.  Lightly grease a 9x13" pan or a brownie pan.  Set aside.

In a bowl, sift together the flour, baking powder, salt and cinnamon.  Set aside.

In a large glass bowl, combine the special dark chocolate chips and the shortening.

Microwave at 30-second intervals, stirring in between, until the chocolate is melted and smooth.

Beat the chocolate mixture into the sugar.

Add the eggs, one at a time, and blend well.  Add the vanilla and chiptole puree.  Mix well.  Stir in the flour mixture, just until blended. Stir in the remaining chocolate chips.  Spread the brownie mixture in the prepared pan (for the brownie pan I used a large cookie scoop).

Bake at 350 30-35 minutes (14 min for the brownie pan), or until toothpick poked in the center comes out clean.

Cool in the pan on a wire rack, completely, before cutting.  Makes 2 doz.

Enjoy!

Chocolate Butter Cream

I love butter cream!  It's light, fluffy and not too sweet.  But once in a while, a chocolate butter cream is a nice change.  It's no harder to make, but the the increase in flavor is worth the extra step.

Here's what you'll need:
2/3 c dark chocolate chunks
12 TBSP butter, room temp
1 tsp vanilla
2 1/2 c powdered sugar, sifted
2-3 TBSP milk

Put chocolate chunks in a small bowl.

Microwave at 30-second intervals, until melted.  Stir until smooth.  Let cool slightly.

With a mixer, beat the butter until light and fluffy.  Beat in the vanilla and melted chocolate.

Gradually add the sugar, mixing well.  Add just enough milk to loosen the mixture and make it spreadable. Then, beat on high for 5 minutes.

This will frost a 9-inch layer cake.

Enjoy!

Quick, Extra-Chocolate Pudding

Pudding is one of the standard comfort foods for most people.  It conjures memories of childhood and carefree days.  Ours was more of a gelatin family, so when we had pudding, it was a real treat.

I know you can make "pudding" from a box in five minutes, but this one is so easy.  It doesn't take much more time and the taste and texture are well worth the effort.

Here's what you'll need:
1/2 c sugar
1/3 c unsweetened cocoa (I used Special Dark)
2 TBSP corn starch
1/8 tsp salt
1 TBSP instant espresso powder
2 c milk (I used 1% and it's still creamy and delicious!)
2 egg yolks
2 Tbsp butter, room temp
2 tsp vanilla

In a small bowl, beat the egg yolks.  Set aside.

In a 1 1/2-quart sauce pan combine the cocoa, sugar, corn starch and salt.  Whisk together.

Slowly whisk in the milk.

Bring to a boil over medium heat, stirring constantly.  Boil 1 minute.  Remove from the heat.  Gradually whisk about 1/2 of the hot mixture into the beaten eggs.  This will "temper" them, or keep them from scrambling in your pudding when they hit the heat.

Whisk the egg mixture into the rest of the hot mixture.

Return to the heat.  Bring to a boil and boil for 1 minute.  Remove from the heat, then stir in the butter and the vanilla.

Pour the pudding into one bowl or 4 dessert dishes.  Cover with plastic wrap.  Make sure you press it to the top of the pudding!  This will keep it from developing a "skin" on top.

Refrigerate until chilled.  Makes 4 servings.

Enjoy!

Spiced Lava Cakes with Raspberry Coulis

Everyone needs to know how to make a really decadent dessert.  If it's also easy and involves chocolate, then it's a win-win situation.  These lava cakes are delicious and take no time at all to whip up.  The coulis needs a little more time, but it's still quite easy.  Whoever gets the pleasure of sharing these with you will never believe you didn't slave away all day to make them.

Here's what you'll need:
(makes 4)
2 tsp sugar
1 stick butter, room temp
pinch cayenne pepper
1/4 tsp nutmeg (you could also use cinnamon)
pinch salt
4 oz extra dark chocolate, chopped
2 oz semi-sweet chocolate, chopped
1/2 c flour
1 1/2 c powdered sugar
3 eggs, room temp
3 egg yolks, room temp
3/4 tsp vanilla

Heat oven to 400.
Spray 4 (6 oz) ramekins with baking spray.  Sprinkle each with enough granulated sugar to cover the bottoms of the bowls.  Set aside.

Combine the butter, spices and chocolate in a microwave-safe bowl.

Microwave at 30 second intervals, until the butter is melted and the chocolate is soft enough to stir.  Don't overcook it!  Allow the heat of the butter to melt the chocolate.  Stir until smooth.  Set on a cooling rack, and allow to cool slightly, about 10 minutes.

Combine eggs and yolks in another bowl.  Whisk until creamy.

Sift the flour and powdered sugar in to the eggs.

Gently whisk until combined.

Fold in the cooled chocolate mixture, just until blended.

Place the sugared ramekins on a baking sheet.  Divide the chocolate batter between the 4 dishes.

Bake at 400 for 15-18 minutes.  The edges will be set but the center should still look moist.

Let cool on a rack for 5 minutes before serving.

You can make the raspberry coulis up to a day ahead.

Here's what you'll need:
3 cups raspberries, divided
1/3 c granulated sugar
2 TBSP orange juice
2-3 drops vanilla

Combine 2 1/2 c raspberries with the remaining ingredients in a small sauce pan.

Bring to a boil.  Reduce to a simmer, then cook  for about 10 minutes, until the sauce reduces and becomes thick.  Pour the raspberry sauce through a strainer to remove the seeds.

 Press the berries through with a spatula.

You'll have a smooth sauce in the bowl below.

Stir the remaining whole berries into the sauce.

To assemble the dessert, spoon some of the sauce into the bottom of the dish.

Run a knife around the edge of the chocolate cake.

Invert the cake into the puddle of sauce.

Top with a scoop of ice cream or whipped cream, and drizzle with a little more sauce.

Enjoy!

Turtle Brownies

Brownies are awesome ALL the time, but when they're turtle brownies, loaded with pecans and dripping with caramel, they're taken to a whole new level.  These are rich, fudgy and absolutely perfect!

Here's what you'll need:
2/3 c vegetable oil
1 12-oz pkg special dark chocolate chips
2 c sugar
4 large eggs
1 1/2 c flour
1 tsp baking powder
1 tsp salt
1 c milk chocolate chips
1 pkg caramel candy squares
1/2 c half & half
1 c pecans

Preheat oven to 325.  Grease a 9 x 13 inch pan.

Combine oil and dark chocolate chips in microwaveable bowl.  Cook at 15-second intervals, until the chocolate is melted.  Stir until smooth.  Whisk in the sugar.

Lightly beat the eggs.

Add the eggs to the chocolate mixture and stir until blended.

Combine flour, baking powder and salt in a bowl.  Whisk to combine.

Put milk chocolate chips in a separate bowl.  Sprinkle with 1-2 TBSP flour mixture.  Stir to coat the chocolate chips.  This helps to keep the chips from sinking to the bottom while baking the brownies. Set aside.

Add the flour into the chocolate mixture in 3 additions, stirring well after each addition.

Fold in the flour-coated chocolate chips.  Stir just until blended.

Pour the batter into the prepared pan.  Spread to even it out.  Bake at 325 for 30-35 minutes, until edges are set and center doesn't jiggle.  Cool on a wire rack.

Combine the caramel candies and half & half in a small bowl.  Microwave at 30 second intervals, stirring well, until the caramel is melted.  Stir until smooth.  Cool slightly-- do not refrigerate.

Roughly chop the pecans.  Drizzle the caramel over the brownies, then sprinkle with the pecans.

Let cool completely before cutting.  Makes 18-24 brownies, depending on size.  Store at room temperature.

Enjoy!