Preheat oven to 350. Grease a 13x9x2 pan
Melt 2 sticks butter with 3/4 cup cocoa in the microwave, about 2 minutes. Add 2 cups of sugar, stir well – I use a whisk. Add 4 eggs, stir some more. Add 1 tbsp of vanilla, stir some more. Add 1 1/4 cup of flour and 1 tsp. Baking powder (Or self rising flour) and stir some more.
Switch to a spatula and mix on about a cup of chocolate chips. And nuts of you like. Turn into the pan.
Bake for about 30 minutes.
For peanut butter swirls, drop teaspoons of peanut butter around on the top and swirl with a knife before baking.
Alton Brown has a recipe he calls Moo-less Chocolate Pie.
- 13 ounces semisweet chocolate chips
- 1/3 cup coffee liqueur
- 1 teaspoon vanilla extract
- 1 pound silken tofu, drained
- 1 tablespoon honey
- 1 (9-inch) prepared chocolate wafer crust
The New York Times makes the same thing adding spices and calls it “Mexican.”
1 ½ teaspoons ground cinnamon
¼ teaspoon chile powder, or more to taste
I think it makes a lovely mousse, if you skip the crust.
2 eggs, beaten
2 c. pecans, chopped
1 c. sugar
1/2 c. butter, melted
1 tsp. vanilla
1 Tbsp. bourbon
1 c. chocolate chips
1 regular pastry pie crust
Mix it up and bake a 350ºF for 45 minutes.
Excellent with a scoop of vanilla ice cream.
I thought I had lost this recipe. It is bad for you in so many ways and I don’t even care.
2 c. flour
2 c. sugar
1 1/2 c. marshmallows
1/2 c. shortening
1/2 c. butter
3 Tbsp. cocoa
1 c. Coca-cola
1/2 c. buttermilk
1 tsp. soda
2 eggs (beaten)
Sift flour and sugar; stir in marshmallows. Melt shortening with cocoa and Coke. Bring to boil. Add flour mixture. Stir in buttermilk, soda and egg. Bake in greased tube pan at 350 F for 45 minutes. Cool in pan.
1/2 c. margarine
3 Ts. cocoa
6 Tbsp. cola
1 lb. 10X sugar
1 c. nuts (optional)
Put margarine, cocoa and Coke in saucepan and bring to a boil. Remove from heat; add sugar and nuts. Spread on cake.
2 cups sugar
1/3 cup cocoa
1 cup pecans
1 cup shortening
1-1/2 cups flour
3 teaspoons vanilla
1 package of miniature marshmallows
1/2 stick of margarine, melted
1/3 cup cocoa
1 box powdered sugar
1/2 cup evaporated milk
1 teaspoon vanilla
1 cup pecans
Cream sugar and shortening. Add eggs and beat. Stir in flour and
cocoa; add vanilla and nuts and pour into greased and floured oblong
pan. Bake 30 minutes at 300 degrees.
Remove from oven and spread with marshmallows. Return to oven and
melt marshmallows for about 10 minutes. Cool cake before frosting.
Sift sugar and cocoa together. Mix well with melted margarine. Add
milk, vanilla and nuts. Spread over cake; let stand before serving.
2oz unsweetened chocolate
1/3 cup shortening
1 cup sugar
3/4 cup flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup chopped nuts
Heat oven to 350ºF. Grease a square pan, 8x8x2. Melt chocolate and shortening over hot water. Beat in sugar and eggs. Sift flour, then measure. Blend flour, baking powder and salt; stir in. Mix in nuts. Spread in pan.
Bake 30-35 minutes or until slight imprint remains when touched lightly with finger.
Cool slightly and cut into squares.
If desired, spread with Chocolate Icing (below) before cutting. Makes 16 2″ squares.
Chocolate Icing – Melt over hot water
1 Tbsp. butter and 1 oz. chocolate. Blend in 1 1/2 Tbsp. warm water. Beat in about 1 Cup sifted confectioners’ sugar (until icing spreads easily).
My friend, Jan, gave me this recipe from her Betty Crocker Cookbook.
From Test Kitchen Tuesday Chuck has made these a couple of times. They aren’t a very good brownie, but they are a good dessert. Medjool dates are important. Deglets aren’t as moist and are more rigid.
- 1/2 cup walnuts, chopped
- 1/4 cup almonds, whole
- 1/2 tablespoon coconut oil (does not need to be melted)
- 3/4 cup pitted Medjool Dates, about 9 (we buy these at CostCo)
- 1/4 cup unsweetened cocoa powder (or chocolate powder of your choice)
- Dash of salt (optional)
- Add walnuts, almonds, and coconut oil to your Ninja Blender or food processor jar
- Pulse a couple times to combine, and then blend on “2” for about 30 seconds until you have a fine meal (do not take to nut butter)
- Add dates, cocoa powder, and salt, pulse 2-3 times to combine, and then blend on “2” for 30-60 seconds, until fully combined
- The mixture will be fine “beads” that are easily pressed together
- Pour mixture onto a piece of foil or parchment in a cookie sheet or other cake pan, and gently press together with your hands.
- I found it easiest to pour onto a piece of foil, shape into a square, then fold the foil completely over the square, and then press the mixture together to form a solid block
- Refrigerate for 1-2 hours, or freeze 30 minutes before serving
- Store in an airtight container in the fridge for up to 5 days, or freeze for up to a month