DARK CHOCOLATE POWDER RECIPES
DARK CHOCOLATE BROWNIES - THE PIONEER WOMAN
Are you a dark chocolate person or a milk chocolate person? I have to say, I’m more in the light/milk chocolate camp myself.
Provided by Ree Drummond
Categories Valentine's Day dessert main dish
Total Time 1 hours
Prep Time 15 minutes
Cook Time 45 minutes
Yield 16 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. In a medium-large saucepan, melt the butter with the unsweetened chocolate over low heat, whisking occasionally until smooth and melted. Sprinkle in cocoa powder and whisk to combine. Remove the pan from heat and allow to cool for about 5 minutes.Stir in sugar and vanilla until just combined.One at a time, stir in the eggs. Gently stir in the flour until halfway incorporated. Add the chocolate chips and stir just until combined. Pour batter (it will be very thick!) into a greased 8 x 8 or 9 x 13 baking pan. (Square pan will result in thicker brownies.) Spread to even out the top and place in the oven. Bake for 40 minutes, then check the brownies with a toothpick. If it is overly gooey/messy, return to the oven for 5 to 10 more minutes. (Just be careful not to burn the edges.) Allow to cool completely (important!), then sprinkle with powdered sugar and cut into small squares. The brownies are very rich! *Note: When warm the brownies will seem overly gooey/soft. As they cool, they will firm up. (Brownies are best several hours after baking, or even the next day!)
DARK CHOCOLATE CHIP COOKIES RECIPE - BETTYCROCKER.COM
These are the ultimate chocolate cookies. Yes, it’s a bold claim, but with dark chocolate mixed in at three different steps—we’ll stand behind it. First, bittersweet chocolate chips (60 percent cacao—the real plant from which chocolate is made) get melted into the butter. Then a flour mixture featuring Hershey’s™ Special Dark™ cocoa powder—100 percent cacao—gets added. Finally, another 1 1/2 cups of chocolate chips get stirred into the dough before baking, so every bite you take is bursting with melt-in-your-mouth bittersweet bursts. To keep all that deep, rich flavor balanced, cookies get rolled in granulated sugar before baking for a little extra sweetness and sparkle! Serve cookies with a tall glass of cold milk, and if that’s not enough to satisfy your chocolate craving, nothing will be!
Provided by Betty Crocker Kitchens
Total Time 2 hours 20 minutes
Prep Time 40 minutes
Yield 50
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In small bowl, mix flour, cocoa, baking powder and salt; set aside.
- In 2-quart saucepan, heat butter and 1 cup of the chocolate chips over low heat, stirring occasionally, until melted. Remove from heat; stir in 1 cup of the sugar. Pour into large bowl. Beat in eggs with spoon one at a time until blended. Beat in vanilla. Stir in flour mixture until well blended. Stir in remaining chocolate chips. Cover and refrigerate 30 minutes.
- Shape dough into 50 (1 1/4 -inch) balls. Lightly butter hands if dough is sticky when shaping into balls. In small bowl, place remaining 1/2 cup sugar. Roll balls in sugar. Place 2 inches apart on ungreased cookie sheets; flatten slightly. Discard sugar after rolling balls.
- Bake 10 to 12 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, at least 20 minutes. Store covered in airtight container.
Nutrition Facts : Calories 110 , CarbohydrateContent 13 g, CholesterolContent 15 mg, FatContent 1 , FiberContent 1 g, ProteinContent 1 g, SaturatedFatContent 3 g, ServingSize 1 Cookie, SodiumContent 45 mg, SugarContent 8 g, TransFatContent 0 g
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Category Afternoon tea, Dessert, Treat
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