Author: Chocolate Covered Weekly

Ingredients
4 tablespoons (½ stick) unsalted butter
1 cup bittersweet chocolate chips
3 tablespoons unsweetened cocoa powder
½ cup granulated sugar, or a sugar alternative
2 large egg whites
3 tablespoons nonfat milk
2 teaspoons pure vanilla extract
¾ cup all-purpose flour, or white whole wheat flour
¼ teaspoon baking soda
1 teaspoon espresso powder
¼ teaspoon kosher salt
For the topping:
¼ cup mini chocolate chips
2 tablespoons toffee bits
Preheat the oven to 350 degrees. Line two 9- by 13-inch rimmed quarter sheet pans with parchment. Spray lightly with cooking spray.
In a large microwave-safe mixing bowl, add the butter and 1 cup of chocolate chips. Microwave for 30 seconds and then stir with a rubber spatula. Return to the microwave for 15 seconds and then stir until the mixture is completely melted and smooth.
With a large rubber spatula, stir in the cocoa and sugar; the mixture will be thick and grainy. Stir in the egg whites, milk and vanilla extract; stir just until smooth.
In a medium mixing bowl, whisk together the flour, baking soda, espresso powder and salt. Gradually stir into the butter/chocolate mixture until smooth.
Divide the batter between the two sheet pans. Take your time and smooth the batter into the corners, evenly spreading it around the pan. Use a small offset spatula for ease. Top each pan with mini chocolate chips (2 tablespoons on each) and toffee bits (1 tablespoon on each).
Bake for 15 minutes or until glossy but still moist. Do not let the edges burn. The brownies should be slightly soft while hot. Remove from the oven and immediately use a pizza cutter to cut 12 squares. Let the brownies cool completely in the pan. They will harden as they cool. Remove from the pan onto a flat surface. Set the pieces on a tray lined with parchment paper to firm up.
Makes about 24 squares.
Source: Lorraine Fina Stevenski at lorrainestevenski@gmail.com.

If you like peanut butter, chocolate chips in a crispy rice treat, then here’s the recipe for you! The prep time is 40 minutes, cook time is 2 to 3 minutes and it yields 15 servings.
Ingredients
• 1/2 cup honey
• 3/4 cup natural-style smooth peanut butter
• 2/3 cup semisweet chocolate chips (may substitute chopped dried fruit)
• 5 cups crispy brown rice cereal
Instructions
Combine the honey and peanut butter in a large pot over medium-low heat for 2 to 3 minutes, until melted. Remove from the heat. Stir in the chocolate chips and then the brown rice cereal, coating it evenly.
Grease a 9-by-13-inch shallow baking dish with cooking oil spray. Transfer the rice mixture to the baking dish. Lay a piece of plastic wrap over it to prevent your hands from sticking as you press the mixture evenly and firmly into the pan.
Cover and refrigerate for 40 minutes, until set, then cut into 15 equal pieces.

Coconut Macaroon Cookies. Simple, quick No Bake Cookies that will impress your guests without them ever guessing they took you about 10 minutes.

Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins

Serves: 12

Ingredients
• 1 1/2 cups sugar
• 5 tablespoons cocoa
• 1/2 cup milk
• 1/2 cup shortening or butter
• 3 cups rolled oats
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 1 cup shredded coconut
Instructions
1. Mix sugar and cocoa in a large saucepan over low heat. Add milk slowly. Stir until sugar dissolves. This should take a few minutes.
2. Bring to a low boil then add shortening (or butter) and rolled oats, stirring quickly. Cook for 1-2 minutes then remove from heat.
3. Add the salt, vanilla and coconut and stir (wooden spoon works well) until mixed well.
4. Drop into small stacks on a parchment lined cookie sheet or cutting board. Let sit until they cool. Remove and munch away.

Recipe courtesy of Kim Beaulieu

Part cookie, part blondie and part pie, this dessert with a crispy outside and gooey inside is outrageously decadent. Still, it’s not overly sweet, so don’t hesitate to serve it with vanilla ice cream (coffee is nice, too) or a cold glass of milk.

Serves 10-12.

INGREDIENTS
• 8 tablespoons (1 stick) unsalted butter, at a slightly soft room temperature, plus more for the skillet
• 2/3 cup (5 3/8 ounces; 153 grams) crunchy peanut butter (not natural-style)
• 3/4 cup (5 1/8 ounces; 145 grams) packed light brown sugar
• 2/3 cup (5 1/2 ounces; 155 grams) granulated sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• 1 1/4 cups (6 1/2 ounces; 181 grams) flour
• 1 teaspoon kosher salt
• 1 teaspoon baking powder
• 2/3 cup (122 grams; 4 1/4 ounces) peanut butter chips
• 2/3 cup (122 grams; 4 1/4 ounces) chocolate chips (milk or dark)

DIRECTIONS
Preheat the oven to 350 degrees. Use butter to generously grease the inside of a 10-inch cast-iron skillet.

Combine the unsalted butter, peanut butter and both sugars in the bowl of a stand mixer or handheld electric mixer; beat on low speed until blended. Increase the speed to medium; beat for about 2 minutes until creamy, scraping down the sides of the bowl once or twice as needed. Add the vanilla extract, then beat in the eggs one at a time, thoroughly incorporating after each addition. Stop to scrape down the bowl.

Whisk together the flour, salt and baking powder in a separate bowl; alternatively, you can sift them directly into the mixer bowl. With the motor off, add the flour mixture to the mixer bowl, then beat on low speed until just incorporated, to form a soft dough. Add the peanut butter chips and chocolate chips; beat on low speed until evenly distributed.

Spread the dough in the skillet, smoothing the top. Bake (middle rack) for 40 to 45 minutes, until the crust is a little golden on the edges but the center is still soft. (The cookie might seem under-done when it comes out of the oven, but it will firm up as it cools).

Let cool for 15 to 20 minutes in the skillet, then cut into wedges or any portions you want. Serve warm or at room temperature.

Adapted from “Cravings: Hungry for More”, by Chrissy Teigen (Clarkson Potter, 2018)

The most decadent fudge brownies with chocolate fudge frosting you will ever eat! These brownies are thick and chewy and not cakey in any way shape or form. They really do taste like fudge.

Serves Makes 1 9×13 inch pan. Serves 24.

Ingredients
For the brownies
• 1 cup salted butter (2 sticks)
• 2 ounces unsweetened chocolate (OR you can sub 3/4 cup cocoa)
• 2 cups granulated sugar
• 1/4 teaspoon salt
• 2 teaspoons vanilla
• 1 and 1/2 cups flour, spooned and leveled
• 4 large eggs
• 1 cup chopped walnuts (optional)
For the Fudge Frosting
• 1/2 cup salted butter (1 stick)
• 2 cups granulated sugar
• 1/2 cup milk
• 1/2 cup cocoa
• 1 teaspoon vanilla
• ice water (for an ice bath, not to go in the recipe)
• 1/2 to 1 cup chopped walnuts, to sprinkle on top

Instructions
1. Grease a 9×13 inch pan and preheat your oven to 350 degrees F.
2. In a heavy bottom 2 or 3 quart pot, melt 1 cup butter with 2 ounces unsweetened chocolate over medium heat. (You can sub 3/4 cup cocoa.) Use a wooden spoon to stir together and then remove from the heat.
3. Add 2 cups sugar and 1/4 teaspoon salt.
4. Add 2 teaspoons vanilla.
5. Stir in 1 and 1/2 cups flour until barely combined.
6. Add 4 eggs. Stir until combined but don’t overdo it.
7. At this point you can stir in 1 cup chopped walnuts.
8. Spread the batter into the prepared pan. (Press the walnuts into half the pan at this point, if you are going halfsies.)
9. Bake at 350 for about 20-22 minutes. Start checking early, you don’t want them to over bake. When a toothpick comes out of the center with no wet batter on it, they are done.
10. Let the brownies cool completely (otherwise it will melt the frosting.)
11. Make the frosting while the brownies cool. Clean the pot that you used for the brownies (or use a similar sized pot.)
12. Melt the 1/2 cup butter with 2 cups sugar, milk, and 1/2 cup cocoa over medium high heat. When it reaches a rolling boil, set a timer for 1 minute.
13. Remove from heat and add 1 teaspoon vanilla.
14. Prepare an ice bath. Add ice and water to a bowl that the pot you are using can rest inside. Place the pot of frosting in the ice bath. Do NOT get any water in the fudge.
15. Let the frosting cool for about 10 minutes until it is cool. Scrape the edges of the pot and stir occasionally. When the frosting has cooled down and thickened just a little remove from the ice bath.
16. Use an electric mixer to beat the frosting for 3-5 minutes. The frosting will start off really shiny and glossy, but by the time you are done it should be less glossy, but still easy to pour.
17. Pour the frosting immediately over the brownies and spread.
18. If you are using walnuts, sprinkle 1/2 to 1 cup over the top of the frosting.
19. Wait for the frosting to set, then cut into squares and serve with lots of milk!
Recipe and picture courtesy from Karen, the Food Charlatan, at theFoodCharlatan.com.

Makes about 3 dozen.

Ingredients:
1 and 1/2 cups [210 g] all-purpose flour
1 tsp baking soda
1/2 tsp salt
16 Tbsp [2 sticks, or 220 g] unsalted butter, at room temperature
1/2 cup [130 g] creamy peanut butter
1/2 cup [100 g] packed light brown sugar
1/2 cup [100 g] granulated sugar
1 large egg
1 tsp pure vanilla extract
2 cups [360 g] semisweet chocolate morsels
Instructions:
Preheat the oven to 375 degrees F, with one rack in the upper third and one in the lower third of the oven.
Line two baking sheets with parchment paper and set aside.
In a small bowl, stir together the flour, baking soda, and salt.
In a large bowl, combine the butter, peanut butter, brown sugar, and granulated sugar. Using a handheld electric mixer on medium speed, or a wooden spoon, vigorously beat the mixture until smooth.
Stir in the egg and vanilla. Gradually stir in the flour mixture just until combined. Stir in the chocolate morsels.
Using a tablespoon, drop rounded dough portions onto the prepared baking sheets, about 2 inches apart.
Place one sheet on the upper rack and one on the lower; bake for 8 to 10 minutes until golden, switching the sheets top to bottom and front to back halfway through the baking time to ensure even baking.
Remove the cookies from the oven and let cool on the sheets for 5 minutes. Transfer the cookies to a wire rack to cool completely.
Store the cooled cookies at room temperature in an airtight container or zip lock bag for up to 3 days.
Recipe courtesy “From Crook to Cook” by Snoop Dogg (Chronicle Books).

 

 

 

Easy to make and so good to taste! From “Home Cooking with Trisha Yearwood”.

Makes 30 to 40 pieces.

 

2 pounds salted dry-roasted peanuts.

4 ounces German’s sweet chocolate (about 4 squares).

1 (12 ounce) package semisweet chocolate chips (about 2 cups).

2-1/2 pounds white almond bark.

Put the peanuts in the bottom of a 4-quart slow cooker. Layer the chocolate over the peanuts, beginning with the sweet chocolate, followed by the chocolate chips and then the almond bark. Set the temperature on low and cook for 3 hours. Do not stir the mixture.

After 3 hours, stir the mixture with a wooden spoon until smooth. Drop the candy into cupcake pan liners using about 2 tablespoons per liner. Allow the candy to cool completely before removing the cupcake liners.

 

 

 

This easy-to-make cake has the best parts of a soft, warm brownie: gooey on the inside and slightly crisp around the edges. It takes almost no time to prep and gives you the excuse to use your slow cooker for something sweet. (From Food Network Kitchen)

• Total: 3 hr 10 min
• Prep: 10 min
• Cook: 3 hr
• Yield: 6 to 8 servings

INGREDIENTS
1 1/2 sticks unsalted butter, melted, plus more for greasing insert
1 1/2 cups sugar
2/3 cup unsweetened cocoa powder
1/3 cup all-purpose flour
3 large eggs, lightly beaten
1 teaspoon pure vanilla extract
1/2 teaspoon Kosher salt
1/2 cup semisweet chocolate chunks
Vanilla ice cream, for serving

DIRECTIONS
1. Line the insert of a 4- or 6-quart slow cooker with a large piece of foil, then generously butter the foil.
2. Whisk together the melted butter, sugar, cocoa powder, flour, eggs, vanilla and salt in a medium bowl. Fold in the chocolate chunks. Scrape the batter out into the prepared insert in an even layer. Cover and cook on low for 3 hours; the cake should be set around the edges and gooey in the center.
3. Serve the cake warm, scooped into a bowl and topped with ice cream.