Let’s Get
CHOCOLATEY
CHEESECAKEBROWNIES This recipe takes brownies and cheesecakes and meshes them together into one amazing dessert. If you really want to go all out, skip using a mix and/or store-bought frosting and use your favorite homemade version instead.
1 (21.5-ounce) boxed brownie mix
1 egg
1 (8-ounce) package cream cheese, softened
1 teaspoon vanilla extract
2 tablespoons butter, softened
1 (16-ounce) container prepared chocolate frosting, 2 cups of your favorite homemade frosting
1 tablespoon cornstarch 1 (14-ounce) can sweetened condensed milk
Preheat oven to 350 degrees F. Coat a 9*13-inch baking pna with nonstick spray. Prepare brownie mix according to the directions on the package. Or, if using homemade batter, prepare according to directions, and spread into prepared baking pan. In a medium bowl, beat cream cheese, butter, and cornstarch until fluffy. Gradually beat in sweetened condensed milk, egg, and canilla and mx until smooth. Pour cream cheese mixture evenly over brownie batter. Bake in preheated oven 45 minutes, or until top is lightly browned. Allow to cool. Spread frosting on top of cooled cheesecake layer. Cut into bars. Store covered in refrigertor, or freeze in a single layer for up to 2 weeks.
Snickers Cupcakes These Snickers Cupcakes are over-the-top, in the best way! They’re chocolate caramels with a peanut-caramel filling, fluffy peanut butter frosting, and LOTS of chocolate and candy bars!
For the Cupcakes 7.8 oz all-purpose flour (1 3/4 cups) 3 oz cocoa powder (1 cup) 1 1/2 tsp baking soda 1/2 tsp salt 1 cup full-fat buttermilk at room temperature 1/2 cup full-fat sour cream at room temperature 2 tbsp water can substitute brewed coffee for richer flavor 6 oz butter at room temperature 4.75 oz granulated sugar (2/3 cup) 5 oz brown sugar (2/3 cup) 2 large eggs at room temperature
For the Caramel-Peanut Filling 14 oz soft caramels 1/3 cup heavy cream 1 tbsp butter 1/2 cup salted peanuts coarsely chopped
For the Peanut-Marshmallow Frosting 8 oz butter at room temperature 12 oz creamy peanut butter (1 1/4 cups) 1 tsp vanilla extract 1/4 cup cream 1 lb powdered sugar (4 cups) 7 oz marshmallow cream (1 jar)
To Finish 1/2 cup chocolate fudge sauce 1/4 cup salted peanuts chopped 7 fun-size Snickers bars cut in half or coarsely chopped
Chocolate Cake The Best Chocolate Cake Recipe - A one bowl chocolate cake recipe that is quick, easy, and delicious! 2 cups all-purpose flour 2 cups sugar
1 cup milk buttermilk, almond, or coconut milk
3/4 cup unsweetened cocoa powder
1/2 cup vegetable canola oil, or melted coconut oil
2 teaspoons baking powder
2 large eggs
1 1/2 teaspoons baking soda
2 teaspoons vanilla extract
1 teaspoon salt
1 cup boiling water
1 teaspoon espresso powder Directions Preheat oven to 350ยบ F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring. For the chocolate cake: Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined. Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely. Frost cake with Chocolate Buttercream Frosting.