Molten chocolate lava cakes

I really am not sure what to call these guys. It's basically just chocolate on chocolate on chocolate. Honestly I can't think of anything to say because I just want to post these photos more than anything. A picture is worth a thousand words, right? 

For the lava pudding cakes:

1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup white sugar
6 tablespoons cocoa
1/2 cup milk
2 tablespoons butter, melted and cooled slightly
1 teaspoon vanilla
1 cup brown sugar
1 1/2 cups boiling water

Preheat oven to 350°F.

Sift together the flour, baking powder, salt, sugar and 2 tablespoons of the cocoa into a medium sized bowl.

Add the milk, melted butter and vanilla and mix until just combined. The batter will be very thick, but don't worry, this is how is should be! Spread the batter evenly in the bottom of 6 8 ounce ramekins.

In a small bowl, combine the brown sugar and remaining 4 tablespoons of cocoa. Sprinkle the brown sugar mixture evenly over the batter in the baking dish (you'll sprinkle about 3 tablespoons into each ramekin)

Then pour the boiling water over the top of the contents of the ramekins (1/4 cup each). Do not mix.
Bake for 15-20 minutes. Serve warm! 

Recipe adapted from movita beaucoup

Plumb good brownies

Here we go. Best brownies I've ever made to date are getting an update. This time we've got less sugar and less fat, with all the taste and then some. Like honestly guys these brownies are like crack. Don't think twice. Just make them. You'll be so happy. Why? Let me break it down:

Texture: chewy and gooey and oh so melt-in-your mouth good. The sugar settles just the slightest bit and makes a small layer of fudge-like goodness on the bottom. Then you have the chocolate chips that melt slowly in your mouth as you chew. Yuh-huh.

Richness/Density: super dense and filling. Take before bed with a glass of milk and you'll be perfectly full.

Flavor: dark and delicious. The cocoa makes the brownies super chocolate-y and the coffee powder works to intensify the chocolate experience.

Makes 12-16 brownies

For the brownies:

1 1/2 cups granulated sugar

1/2 cup brown sugar

1/2 teaspoon salt

3/4 cups cocoa powder

1 cups unbleached all-purpose flour

2/3 cup semisweet chocolate chips

1/4 teaspoon instant coffee powder

2 eggs

5 tablespoons unsalted butter, melted

1/4 cup vegetable oil

6 tablespoons water

Preheat oven to 350°F. In a large bowl, mix together both sugars, salt, coffee powder, cocoa powder, and flour. Then, add eggs, the melted butter, oil, and water. Finally mix in the chocolate chips.

ay bay bay

Grease a 9'X13" pan. Pour mixture in and bake for roughly 25 minutes, or until a knife comes out clean when inserted into brownies.

Recipe adapted from Babble.

Fudge pie

Hello, all! While Boston has been experiencing some pritty whacky weather this season, I've had the good fortune of going to California for a couple days. It's been a blast and a half soaking up the sun, being with friends, and doing lots of outdoorsy stuff. Meanwhile, I made this pie back in BeanTown right before I left so I could share it with you all. I am obsessed with this pie for two main reasons: 1) it's chocolate; 2) it's chocolate. Like, actually who doesn't want a chocolate pie. Come, now. It's soooo chocolate-y and decadent, but like other pies out there it's not so insanely rich that you keel over after one slice (i.e. cut a biiig piece and enjoy it). The whipped cream on top is a nice balance to the dark chocolaty center, and the crust provides nice textural contrast. This is definitely one of my most prized reciPIES, so if you're even thinking twice about making it, you should get off your computer right now and go do it.


Makes 1 9-inch pie

For the crust:

one store-bought pie crust (Pillsbury, anyone?)

For the filling:

6 ounces good semisweet or bittersweet chocolate (chocolate chips will work just fine, too)
1/4 teaspoon instant coffee powder
1 cup granulated sugar
1/8 teaspoon salt
1 stick unsalted butter
3 large eggs
1 teaspoon vanilla extract

For the whipped cream:

1 pint heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Preheat the oven to 425°F. Begin by blind-baking the pie crust. Blind baking is important in making any pie because it involves baking the crust initially on its own, allowing for the final produt to have a crispier bottom crust, not gooey and still uncooked like those aaaamateur pies). To blind bake, grease a glass pie plate and set down the bottom pie crust. Starting from the middle and working your way out, pat down the crust so it lies flat on the plate. Using your fingertips, ruffle the edges to make it look pretty. Use a fork to make 7-10 indentations in the bottom of the crust (this allows air to escape from the crust and prevents bubbles from forming). Now grease the inside of the crust and line it with a piece of aluminum foil. Next, pour in dried rice or beans to line the aluminum foil. Bake for 20 minutes (your crust won't be fully cooked, per se, but it will make a world of a difference. Trust me!).

Reduce oven temperature to 325º F. In a heatproof bowl set over (not in) a saucepan of simmering water, melt the chocolate, coffee powder, and butter.

Using an electric mixer, beat the eggs, salt, and ½ cup of the sugar until fluffy, 4 to 5 minutes. Fold a third of the egg mixture into the chocolate mixture, then fold in the remainder.

Pour the combined mixture into the crust and bake until puffed and beginning to crack, 20 to 25 minutes. Cool for 1 hour, then chill.

Beat the cream, extract, and sugar until soft peaks form. Spread over the pie and sprinkle with the shaved chocolate.

Recipe adapted from Real Simple.

Salted chocolate caramels

Ohmuhgah look the fudge looks like it has snowflakes on top of it. SoOo cute!

Great. Let's get down to buisiness. I'm a huge fan of fudge. And soft caramels. And things that are slightly salted (if you haven't ever done this, try putting sea salt on your fruit next time. Just a pinch. I promise you won't be disappointed). So. Salted caramel fudge is like my new favorite thing. And unlike plain fudge, this isn't so sickly sweet that you can only indulge in one bite. This is like a brownie-sized dessert (YUSS!). So get your candy thermometers out, turn up the burners, and start cookin'!


For the fudge:

10 1/2 oz bittersweet chocolate, finely chopped
1/4 teaspoon regular, iodized salt
2 teaspoons flaky sea salt
1 3/4 cups sugar
1/2 cup light corn syrup
2 cups heavy cream
1/4 cup water
3 tablespoons unsalted butter, cut into cubes
Candy thermometer

Line a 8"x8" baking dish with parchment paper (make sure to line the sides!). Set aside.

In a large saucepan on high heat, bring the cream to a slight boil. Then add the chocolate, stirring until it melts. Turn heat to low and stir until mixture thickens. Turn off heat, set aside.

In another large saucepan, bring sugar, corn syrup, water, and salt to a boil. Keep at a boil, swirling occasionally, until sugar turns dark brown, about 10 minutes.

Next, insert a candy thermometer into pan. Pour in the chocolate mixture. Continue to boil for about 15 minutes, until the thermometer registers 255°F. It must reach this heat before being taken out, or your candies will come out fudge-y and not caramel-y. Add the butter, stirring until melted. Immediately pour into the glass baking dish. Let the caramel cool for 10 minutes, then sprinkle on salt. Cool in refrigerator for 1-2 hours. Cut and serve. Nom nom nom.

Recipe from Epicurious!

Fudgies with marshmallows and graham crackers

Oh, God, do you judge people like me? People who eat massive amounts of fudge for breakfast? It just looked so mouthwatering, so delectable, so sumptuous. And the chocolate! The rich, creamy chocolate! Coupled with the airy marshmallows and crunchy graham crackers, I couldn’t help myself. It started out with just one, but another fudge square called my name. So I answered. And it was delicious. Do you forgive me?

For the fudgies:

1 bag marshmallows, cut in half around the circumference
6 graham cracker squares, crushed
3 cups semisweet chocolate chips
14 ounces sweetened condensed milk
1/2 teaspoon salt
1/4 teaspoon espresso powder

In a small saucepan, melt chocolate chips, sweetened condensed milk, espresso powder, and salt over low heat. Remove from the heat and Pour 1/2 of the fudge sauce into an 8"x8" parchment-lined baking pan. Evenly place marshmallows on top of sauce so the circular side faces up. Next, sprinkle graham crackers over marshmallows and fudge sauce so the grahams are distributed within the spaces between the marshmallows. Pour the remaining fudge sauce mixture over the entire thing, spreading evenly. Refrigerate for 2-3 hours, cut, and serve! But make sure you have friends to serve to… otherwise you’ll end up like me, eating fudge for breakfast.