Fudge Brownies

Ingredients

1 cup unsalted butter
2 1/4 cups sugar
4 large eggs
1 1/4 cups cocoa powder
1 tsp salt
1 tsp baking powder
1 tbsp vanilla extract
1 1/2 cups flour
2 cups chocolate chips

Instructions

1. Preheat oven to 350 and lightly grease a 9 x 13 pan lined with aluminum foil. 
2. In a saucepan over low heat, melt the butter, then add the sugar and stir to combine. Heat just until the mixture is hot, but don't let it bubble.  Watch for it to start looking shiny as you stir it. 
3. As the butter is heating, in a mixing bowl beat the 4 eggs with cocoa, salt, baking powder and vanilla till smooth. 
4. Add the hot butter and sugar mixture to the egg and cocoa mixture, stirring until smooth. 
5. Add the flour and the chocolate chips, again stirring until smooth. 
6. Pour the batter into you prepared pan.  Bake for about 30 minutes or until the edges of the brownies look set and a toothpick inserted in the center comes out mostly clean.  It's ok if a few crumbs stick to the toothpick.  the middle should be very moist but not unbaked. 

Chocolate Chocolate Chip Cookies

Recipe from Cathy Lowe via the Food Network.

Ingredients

• 2 1/4 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 sticks butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs, beaten
• 1 tablespoon vanilla
• 1/2 cup unsweetened cocoa
• 2 cups chocolate chips, 2 Hershey's chocolate bars, chopped or M&M'S
• 1 cup chopped walnuts (optional)

Directions

Preheat oven to 375 degrees.

In a bowl stir together flour, salt, and baking soda.

In another large bowl stir together butter, both sugars, eggs, vanilla and cocoa.

Gradually stir flour mixture into butter mixture and mix until combined.

Stir chocolate chips and walnuts, if using, and stir to distribute evenly.

For cookies: Drop dough by tablespoonfuls onto greased baking sheets and bake about 10 minutes. Cool on a baking rack.

For bars: Pat dough into a greased 9 inch square baking pan and bake 20 to 25 minutes. Cut into squares when cooled

Chocolate Blueberry Cobbler

Another recipe from "The Joy of Blueberries" that I picked up on the Alaska trip. This has been almost as much fun as the trip. This one is really easy and very tasty.

Ingredients

2 1/2 cups Blueberries

1/2 cup Rasberries

1 cup granulated sugar, divided

2 tablespoons water

1/3 cup butter

1 cup all-purpose flour

1 tablespoon backing powder

1 cup whole milk

1/4 cup chocolate syrup

Directions

Preheat oven to 350

Mix berries, 1/4 cup sugar and water; let stand for a few minutes. Place butter in a 9 inch square baking pan; melt in oven.

Mix four, 3/4 cup sugar and baking powder. Stir in milk.

Remove pan from oven and pour batter over butter. Drizzle with chocolate syrup. Spoon berry mixture over top, including liquid. Bake for 40-45 minutes or until a toothpick comes out clean. Let stand 10 minutes before serving with vanilla ice cream.

Guinness Cake

Chocolate Guinness Cake

by NIGELLA LAWSON

This was one of the easiest cakes I have ever made. Other than the unusual ingredients it will be a regular in my house for some time. The tennis team is bound to get there fill of this one as well.


Ingredients for the cake:
1 cup Guinness
1 stick plus 2 tablespoons unsalted butter
3/4 cup unsweetened cocoa
2 cups superfine sugar
3/4 cup sour cream
2 eggs
1 tablespoon pure vanilla extract
2 cups all-purpose flour
2 1/2 teaspoons baking soda

Ingredients for the topping:
8 oz Philadelphia cream cheese
1 1/4 cups confectioners' sugar
1/2 cup heavy cream

Preheat the over to 350 F, and butter and line a 9 inch springform pan.

Pour the Guinness into a large wide saucepan, add the butter — in spoons or slices — and heat until the butter's melted, at which time you should whisk in the cocoa and sugar. Beat the sour cream with the eggs and vanilla and then pour into the brown, buttery, beery pan and finally whisk in the flour and baking soda.

Pour the cake batter into the greased pan and bake for 55 minutes to an hour. Leave to cool completely in the pan on a cooling rack, as it is quite a damp cake.

When the cake's cold, sit it on a flat platter or cake stand and get on with the frosting. Lightly whip the cream cheese until smooth, sift over the confectioner's sugar and then beat them both together. Or do this in a processor, putting the unsifted confectioners' sugar in first and blitz to remove lumps before adding the cheese.

Add the cream and beat again until it makes a spreadable consistency. Ice the top of the black cake so that it resembles the frothy top of the famous pint.

Makes about 12 slices