Grasshopper Brownies

This is another dish I made and brought to the baby shower. By my own admission, I went a little crazy... but these were really, really good :)

Grasshopper Brownies


Brownies
1 1/2 sticks (3/4 cup) unsalted butter
10 1/2 oz fine-quality bittersweet chocolate (not extra-bitter or unsweetened and no more than 60% cacao if marked), finely chopped
1 1/2 cups packed light brown sugar
3 large eggs, lightly beaten
1 1/4 teaspoons vanilla
3/4 cup all-purpose flour
1/4 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
3/4 teaspoon salt

Mint Ganache
1/2 cup heavy cream
10 oz white chocolate, chopped
1 teaspoon peppermint extract

Chocolate Ganache
1 cup heavy cream
10 oz bittersweet chocolate, chopped

For the brownies, first, preheat the oven to 375 with the oven racks in the center. Grease a 9x13 pan, or line with foil for easy removal.

Melt the butter and chocolate in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until smooth. Remove from heat and stir in the brown sugar. Whisk in the eggs and vanilla, then the flour, cocoa, and salt. Spread the batter evenly in the prepared pan and bake 20 minutes, or until a toothpick inserted in center comes out clean. Cool completely.

For the mint ganache, first, bring the cream to a simmer in a small saucepan. Remove from heat and pour over white chocolate in a bowl. Let melt for1 minute, then whisk until smooth. Stir in the peppermint extract and chill until thick, about 1 hour.

For the chocolate ganache, bring the cream to a simmer in a small saucepan. Remove from heat and pour over chocolate in a bowl. Let melt for 1 minute, then whisk until smooth. Chill until thick, about 30 minutes.

Finally, to assemble the layers, spread a thin layer of mint ganache over the top of the brownie. Chill until firm, about 30 minutes. Then spread chocolate ganache over mint and chill until firm, about 2 hours.

S'mores Brownies

Last weekend my coed soccer team got together to watch the World Cup. We have a few people on the team from the UK, and the US played England on Saturday, so we all headed over to one player's house to BBQ, watch the game on his big screen, and talk a lot of smack.

I wanted to bring something over for dessert that was easy and delicious, and brownies were the perfect choice. I had a lot of marshmallows left over from a BBQ the week before and I thought brownies would also be the perfect way to use them up - and keep me from eating them straight from the bag!

These brownies were tasty, but not perfect. I like thick fudgy brownies and these were light and cakey - must have been something to do with the 2tsp of baking powder! Next time I'd use more chocolate and less leavening. Oh, and more marshmallows :)



S'more Brownies
Adapted from here

1 1/2 cups all purpose flour

2 teaspoons baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter
6 ounces unsweetened chocolate, chopped
5 large eggs
1 1/4 cups dark brown sugar
1 cup granulated sugar
2 teaspoons vanilla
1 cup crushed graham cracker
12 big marshmallows (next time, I'd cut them in half)
Preheat oven to 350°F. Butter 9×13-inch baking pan with 2-inch-high sides. Combine first 3 ingredients in small bowl. Stir butter and chocolate in a medium sized bowl over a heavy saucepan of simmering water. Stir chocolate and butter in this double boiler until melted and smooth.

Beat eggs, sugar and vanilla in large bowl to blend. Stir in warm chocolate mixture, then dry ingredients. Fold in graham crackers. Pour batter into prepared pan. Dot with 12 large marshmallows. Bake until toothpick inserted into center comes out with moist crumbs attached, about 30- 40 minutes minutes.

Marshmallows will be browned and puffy but will deflate as the brownies cool. Cool for at least 20 minutes than slice with a sharp knife, cleaning the knife with hot water if it gets too messy and sticky. Serve or wrap individually in wax paper for storing.

The Long-Awaited Chocolate Yogurt Cake with Peanut Butter Cream Cheese Frosting and Chocolate Peanut Butter Ganache

The Cake.

The Death-by-Chocolate-and-Peanut-Butter Cake.

The Gain-Five-Pounds-by-Reading-the-Recipe Cake.

Yum.

I've become the office baker. Birthdays are my domain. In September a girl I am close with celebrated her birthday, and requested a cake with chocolate and peanut butter... a girl after my own heart. I had bookmarked this recipe so so long ago, and was just itching for an excuse to make it. It was so so good, sinful and rich and moist and delicious. I've made it twice since then, once for another birthday and once because, well, why the hell not? (Reason why not: unhealthy BMI!) Enjoy.

Chocolate Yogurt Cake with Peanut Butter Frosting and Chocolate Peanut Butter Ganache

Adapted from Smitten Kitchen, adapted from Irresistable Triple Layer Cakes



Chocolate Yogurt Cake

2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup plain yogurt
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs

Preheat oven to 350 F. Butter the bottoms and sides of three 8-inch cakepans.

Sift flour, sugar, cocoa powder, baking soda, and salt in a large bowl; combine them well. Add the oil and yogurt and blend. Slowly beat in the water, then the vinegar and vanilla. Whisk in eggs and beat until well incorporated.
Bake 30 minutes, or until a toothpick inserted in the center comes out almost clean. Let cool completely in fridge.
Frost and top with ganache. Refrigerate to allow cake to set. Remove 1 hour before serving.



Peanut Butter Frosting
(I usually double this)

10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

Beat cream cheese and butter until fluffy. Add the confectioners’ sugar 1 cup at a time, mixing thoroughly. After all sugar is incorporated, beat on medium speed until fluffy, about 3 to 4 minutes.

Add peanut butter and mix until blended.


Chocolate-Peanut Butter Glaze

8 ounces seimsweet chocolate, chopped
4 tablespoons smooth peanut butter
1/2 cup half-and-half

Melt the chocolate and peanut butter over a double boiler, stirring often. Remove from heat, whisk in half-and-half, and beat until smooth.