chocolate

Mini S’mores Brownies

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Mini S’mores Brownies: Dense. Fudgy. Perfectly decadent. Easy. Everything you love about s’mores and brownies is compacted into this delicious dessert no one will be able to turn down! 

Mini S'mores Brownies | Sempre Dolce

Happy Friday! Today I’m coming at you with these Mini S’mores Brownies, which I think you are going to ♥. If you’ve been hanging around here for a few of years (if you have, I’d like to know who you are!), you might remember these that I posted back in 2014? This is a variation of that recipe.

I made a few tweaks which make these even better than the original and also a bit simpler; specifically in the just-as-tasty-but-easier-to-make meringue.

Mini S'mores Brownies | Sempre Dolce

The original recipe uses a marshmallow meringue which is good, but a little more time consuming than I like. So for the version here today, I used a Swiss meringue. Much simpler, but just as good. In fact, I might even prefer it over the marshmallow – though that could just be the lazy inside of me speaking there… It seriously is so simple to make and yet provides you with the effect of marshmallow.

Another change made was to chop up the milk chocolate bar and incorporate it into the batter, instead of using whole squares placed on top. I was pleased with the results of this because it almost gives off the taste of a milk chocolate brownie and adds more to the overall s’mores effect.

Mini S'mores Brownies | Sempre Dolce

The end result is so amazing, you guys.

These Mini S’mores Brownies are super easy to make and will be ready in under two hours! The serving size is perfect (helloo, no sharing!) and they are the perfect amount of dense and gooey; choc-full of chocolate, and also, who can resist a pillowy cloud of toasted meringue on top??

Not me.

Enjoy and cottura felice!

Mini S'mores Brownies | Sempre Dolce

Some Things to Note:

Baking: Please, please try not to overbake your brownies, you want them fudgy! (If you don’t, then this recipe is probably not for you!) They should be done in no more than 25 minutes (mine were done in 25). And when testing, remember that there is a lot of chocolate in there, so examine your toothpick/cake tester closely to see whether you are getting batter or chocolate. You want to look for some moist crumbs attached to the toothpick/tester; you will also be able to tell somewhat by looking at the tops. You do not want a center that looks dark and fudgy, if that makes sense. Here is a bit from Epicurious on the matter of baking brownies:

When done, the edges of the brownies will be visibly baked through and the center will be set (that is, not wiggly) when you shake the pan. Guy-Hamilton looks for the first sign of cracking on the brownie’s top—which should be shiny and set—and then pulls them out. These cues override the recipe; even if the instructions suggest baking for five more minutes, when your brownies exhibit these signs and look done, take them out.

Meringue: When adding the meringue, you can use two methods. You can pipe large dots like I did (see photos) or you can place in mounds and swirl it. I must confess that I did the dots for the sake of the photos alone (shame on me) and would actually recommend the mounds as you will have a LOT of meringue left otherwise! (Between you and me, I actually went back after the shoot and added the rest of the meringue, so they looked like they do here – the more the better, right?)

Mini S’mores Brownies
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Ingredients

    For the Brownies:
  • ¼ C. unsalted butter, melted
  • ¾ C. granulated sugar
  • ¾ tsp. vanilla extract
  • 1 egg
  • ¼ C. + 2 tbsp. all-purpose flour
  • ¼ C. unsweetened cocoa powder
  • Pinch of kosher salt (sea or table salt is fine too!)
  • 1 tsp. coffee granules, or espresso powder, optional
  • 1 (4.4 oz) milk chocolate bar, chopped into small pieces
  • 6 mini ready graham cracker crusts (I used Keebler)
  • For the Meringue:
  • 3 egg whites
  • ¾ C. granulated sugar

Instructions

  1. Preheat oven to 325° F. and place mini crusts on a baking sheet.
  2. In a medium bowl, whisk together melted butter, sugar, and vanilla.
  3. Add egg and whisk to combine.
  4. In a small bowl (I actually used a cereal bowl!), whisk together flour, cocoa powder, salt, and optional coffee granules.
  5. Gradually add to wet ingredients, whisking (or stirring) briefly after each addition until just combined.
  6. Using a rubber spatula, stir in chopped chocolate.
  7. Divide batter evenly between crusts and bake for 20-25 minutes, or until a toothpick/tester comes out with moist crumbs attached. * Please see note in post!*
  8. Transfer brownies to a cooling rack and let cool completely.
  9. Once brownies are cool, make meringue.
  10. For the meringue:
  11. In the bowl of a stand mixer, whisk together egg whites and sugar.
  12. Place bowl over a pan of simmering water (make sure bowl does not touch water) and whisk until mixture reaches a temperature of 160° F., or until sugar is completely dissolved and egg whites are warm to the touch, about 3-5 minutes.
  13. Transfer bowl to stand mixer fitted with the whisk attachment and whisk on high speed until stiff peaks form and mixture is thick, glossy, and marshmallow-like in texture, about 5 minutes.
  14. Add meringue by placing mounds on each brownie and swirling around with a spoon. Again, see note in post!
  15. Using a kitchen torch, brown/toast the meringue. Alternatively, you can place under the broiler for about 30 seconds, until browned.
  16. Serve immediately (< recommended!) or place in fridge and bring out 30 minutes to 1 hour before serving to allow the brownies to come to room temperature.
  17. Enjoy!
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https://sempre-dolce.com/mini-smores-brownies/

Brownies adapted from allrecipes.

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Skillet Brownie w/Chocolate Espresso Whipped Cream

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Skillet Brownie with Chocolate Espresso Whipped Cream: This chocolatey skillet brownie is super easy to make and even easier to eat! Fudgy and filled with all the chocolate, then topped with a decadent dark chocolate espresso whipped cream, this is a dessert perfect to make and share with your loved ones!  

Skillet Brownie with Chocolate Espresso Whipped Cream | Sempre DolceHappy Friday and happy start of the weekend! Today, I’m going to get right down to business; brownie business, that is.

Valentine’s Day is 4 days away, tomorrow is 24 hours away (actually, it’s technically 7…), and be it for VD or tomorrow or next week, you need this skillet brownie and the whipped cream that accompanies it in your life. It’s chocolatey, espresso-y, chewy (< in a good way!), easy, fudgy, and there is absolutely no reason for you not to make it. No reason whatsoever – unless you happen to not like brownies, which in that case you may kindly leave the premises. Just kidding, I have plenty of non brownie desserts – but seriously though?

Skillet Brownie with Chocolate Espresso Whipped Cream | Sempre DolceBrownies are my go-to for comfort food. And I will even admit that the most comforting part about them is the process of mixing up the batter then licking the bowl, spatula, and anything with brownie batter remnants. If you’re laughing, I have nothing to say in my defense; I am completely guilty.

Skillet Brownie with Chocolate Espresso Whipped Cream | Sempre DolceAnother comfort food for me is skillet desserts, primarily cookies or brownies. There’s the anticipation of eating them warm, along with the way they just beckon for ice cream and chocolate sauce to be piled on top. Or whipped cream; like this chocolate espresso whipped cream.

Skillet Brownie with Chocolate Espresso Whipped Cream | Sempre Dolce I suppose you could say I’m in a mini espresso kick, but really I will take any chance to add espresso powder (or coffee granules if EP is not on hand) to a dessert. It can add so much to a recipe. However, not everyone may be a fan. So if you’re that person, I have good news: feel free to leave out the espresso in the whipped cream. It will taste decadent enough on it’s own, I assure you.

Skillet Brownie with Chocolate Espresso Whipped Cream | Sempre Dolce

Something else I ♥ about brownies – pardon all the love speak but it is the time for this, right? – is that they are super easy and quick to whip up, making them the perfect antidote to any sudden dessert cravings. This recipe only requires 8 ingredients, all of which you most likely have on hand. These ingredients are:

1.) Butter
2.) Sugar
3.) Vanilla
4.) Eggs
5.) Flour
6.) Salt
7.) Cocoa
8.) Chocolate Chips

If you do not have any of these ingredients on hand, this is where I draw the line and must inform you that we can’t be friends. (I will only make an exception on the grounds that maybe you haven’t been to the grocery store this week.) But I trust that since you are on this site, chances are pretty good that you have these essentials for life sitting around somewhere, amiright?

Something else you will need that you may or may not have is a cast iron or ovenproof skillet. If you do not have one, don’t fret, as you can make the brownie in a 10”round cake pan instead. I’ve done this with a skillet cookie and it turned out perfectly fine.

Skillet Brownie with Chocolate Espresso Whipped Cream | Sempre Dolce

Here’s hoping your weekend is filled with all sorts of fun and leisure, and your Valentine’s Day with skillet brownies, peanut butter cheesecakes, and other things sweet and chocolatey!!

Cottura Felice!

Skillet Brownie w/Chocolate Espresso Whipped Cream
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Ingredients

    Brownie:
  • ¾ C. (1 ½ sticks) unsalted butter, melted
  • 2 ¼ C. granulated sugar
  • 2 tsp. vanilla extract
  • 3 eggs
  • 1 C. + 2 tbsp. all-purpose flour
  • ¾ C. unsweetened cocoa powder
  • ½ tsp. kosher salt (sea or table salt is fine too)
  • 1 ¼ C. dark chocolate chips (you can also use semi-sweet)
  • Chocolate Espresso Whipped Cream:
  • 1 C. heavy whipping cream
  • 1 tsp. vanilla extract
  • 2 ½ tbsp. granulated sugar
  • 3 tbsp. dark or regular unsweetened cocoa powder (I used Hershey’s Special Dark)
  • 1 tsp. Espresso powder or coffee granules

Instructions

    For the Brownie:
  1. Preheat oven to 350° F. and spray a 10” cast iron skillet with cooking spray.
  2. In a large mixing bowl, whisk together the butter, sugar, and vanilla until combined.
  3. Whisk in eggs, one at a time, until blended.
  4. In a small mixing bowl, stir together the flour, cocoa, and salt.
  5. Gradually add the flour mixture to butter mixture, stirring with a rubber spatula to combine. Then stir in ¾ C. chocolate chips.
  6. Spread batter evenly in prepared pan and sprinkle remaining ½ C. chocolate chips over top.
  7. Bake for 35-38 minutes, or until a toothpick comes out with moist crumbs when inserted.
  8. While brownie is baking, make whipped cream.
  9. Once brownies are done baking, transfer to a cooling rack and let cool for about 20 minutes or until desired serving temperature. You definitely want to eat this warm, but not hot.
  10. For the Whipped Cream:
  11. To the bowl of a stand mixer, add heavy whipping cream, vanilla, sugar, cocoa, and espresso powder and whisk briefly to combine.
  12. Cover bowl with plastic wrap and chill in freezer, along with whisk attachment, for 30 minutes, at least.
  13. Once chilled, beat on high speed using the whisk attachment until stiff peaks form. (See note below!)
  14. Transfer whipped cream to a serving bowl.
  15. Serve brownies warm, with chocolate espresso whipped cream and chocolate sauce (if desired) for topping. Plain whipped cream and ice cream also make wonderful toppings.

Notes

If you have beat whipped cream for a few minutes and it’s still a bit runny, place bowl back in freezer for about 10 minutes, then beat again until you reach stiff peaks.

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https://sempre-dolce.com/skillet-brownie-espresso-chocolate-whipped-cream/

Brownie & Whipped Cream adapted from allrecipes.

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Triple Chocolate Peanut Butter Cheesecakes

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Triple Chocolate Peanut Butter Cheesecakes: These cheesecakes are about as good as they come in so small a size. Consisting of four(!) different layers – double chocolate crust, a layer of ganache, peanut butter cheesecake, and topped with an espresso-infused ganache – this is a treat you won’t want to miss!

Triple Chocolate Peanut Butter Cheesecakes | Sempre DolceHey, February, why do you always take so long to get here? Nothing against you personally January, but you’re kind of a long month.

The rest of the year can fly by just like that, but it seems like time makes up for its yearly absence in January. Am I the only one who feels this way? Am I the only one who by the third week just wants to get to February already?

Triple Chocolate Peanut Butter Cheesecakes | Sempre DolceOK, now let’s talk about Valentine’s Day. I must confess to this not being one of my favorite holidays and I’m not sure why, it just doesn’t thrill me a whole lot. I mean, even the candy options aren’t good, IMO. Wait, please tell me you measure your holidays by candy too?

Since Valentine’s Day is coming whether I like it or not, I figured I should probably get with the program and offer some treats appropriate for the occasion.

Triple Chocolate Peanut Butter Cheesecakes | Sempre DolceThat said, I am super excited to share this recipe with you! These cheesecakes are a peanut butter and chocolate lover’s paradise. There’s a lot of palatable goodness packed into such a small size: first, you have the crust which consists of not only chocolate graham crackers, but also chopped chocolate as well! Then there’s the ganache layer – I’m totally drooling right now – followed by the most lovely accompaniment of peanut butter cheesecake and then finished with an espresso-infused ganache topping.

Do I have your attention?

Another thing to love about these Triple Chocolate Peanut Butter Cheesecakes is not only the obvious (hello? peanut butter + chocolate x 3??), but they are perfect for VD (gimme one of these and I’ll love you for life) as well as any other time of year. They are also great for gatherings (I hear the Super Bowl is coming up), etc.

Triple Chocolate Peanut Butter Cheesecakes | Sempre Dolce

Don’t you just love multi-purpose desserts?

If you take a quick glance at the recipe, it may seem a bit daunting. But really the hardest part about this recipe is in the waiting. Trust me, you can make these – I have faith! And when it comes to the waiting? Well, all I can say is hang in there. Perhaps dip some graham crackers into leftover ganache?

Triple Chocolate Peanut Butter Cheesecakes | Sempre Dolce

Whatever it takes.

Peanut butter desserts can often lend themselves to being very rich, which usually means smaller portions (not so bad, I suppose). However, while these are indeed rich, they are just the right size making for a pleasurable indulgence but without being overboard.

Triple Chocolate Peanut Butter Cheesecakes | Sempre Dolce

Cottura Felice!

Triple Chocolate Peanut Butter Cheesecakes
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Ingredients

    Crust
  • 9 chocolate graham cracker sheets
  • 3 oz (½ C.) chopped bittersweet chocolate (or bittersweet choc. chips)
  • 2 tbsp. dark brown sugar
  • 4 ½ tbsp. unsalted butter, melted
  • Ganache Layer
  • ½ C. heavy cream (or heavy whipping cream)
  • 8 oz (1 ⅓ C.) chopped bittersweet chocolate (or bittersweet choc. chips)
  • Cheesecake Layer
  • 6 oz cream cheese, room temperature
  • ½ C. peanut butter
  • ¼ C. + 2 tbsp. granulated sugar
  • ⅓ C. sour cream
  • 2 eggs
  • 1 tsp. vanilla extract
  • Ganache Topping
  • ¼ C. heavy cream (or heavy whipping cream)
  • ¾ C. semi-sweet chocolate chips (or bittersweet)
  • 2 tsp. espresso powder or coffee granules, optional

Instructions

    Crust:
  1. Spray a 12 cup muffin tin lightly with baking spray (or line with paper liners) and set aside.
  2. In the bowl of a food processor, blend together chocolate graham crackers, chopped chocolate, and brown sugar until ground into fine crumbs.
  3. Pour melted butter in a steady stream and continue to process until the crumbs begin to stick together. You may need to scrape the bowl a couple of times to ensure that the butter gets thoroughly combined.
  4. Place about 2 tbsp. of crust into each muffin cup. Using your fingers, press and spread crusts evenly over the bottom of each cup.
  5. Place in freezer while preparing ganache layer.
  6. Ganache Layer:
  7. Place cream in a medium-sized saucepan set over medium heat and bring to a simmer.
  8. Remove pan from heat and whisk in chopped chocolate until mixture is completely smooth.
  9. Remove crusts from freezer and pour about 1 tbsp. of ganache over each crust and spread. You will probably have some ganache leftover - I will leave what becomes of it to your discretion (eating it with a spoon or dipping in graham crackers is totally allowed in my book). ;)
  10. Return to freezer to chill while making cheesecake layer, at least 15 minutes.
  11. Cheesecake Layer:
  12. Preheat oven to 325° F.
  13. In a medium/large sized mixing bowl, using a handheld mixer (or you can use a stand mixer, but I think the handheld might be better in this case), beat together cream cheese, peanut butter, and granulated sugar until thoroughly combined and fluffy.
  14. Mix in sour cream and then the eggs, one at a time.
  15. Beat in vanilla and mix until smooth.
  16. Remove crusts from freezer and divide cheesecake batter evenly between the crusts.
  17. Bake cheesecakes for 25 minutes, or until slightly firm to the touch and tops appear dry.
  18. Transfer to a cooling rack and let cool for about 45 minutes then transfer to fridge.
  19. Allow to chill in fridge for at least 2 hours, but preferably 3-4+ hours.
  20. Ganache Topping:
  21. Place chocolate chips and espresso powder/coffee granules in a small bowl.
  22. Heat cream in a small microwave safe dish/bowl/cup for about 30 seconds.
  23. Pour over chocolate chips and let sit for about 5 minutes, then whisk until smooth.
  24. Run a small knife (a grapefruit knife works well, if you have one) around the edges of each cheesecake and transfer to a serving plate or platter.
  25. Top each cheesecake with ganache and gently spread, leaving some room on the sides. I would say use probably no more than 1 tbsp. of ganache on each cheesecake. You may end up with a little extra ganache - I won’t judge if you use the rest of it on your own personal cheesecake…
  26. Place cheesecakes in fridge for about 30 minutes to allow ganache to set (alternately, you can freeze for 15 minutes for speedier ganache setting). Keep in fridge until ready to serve.

Notes

You probably noticed in the photos the powdered sugar dusting the cheesecakes? I’m sorry to say I did that purely for photography purposes (shame on me, I know) and wouldn’t recommend actually doing it, as it will seep into the ganache topping. If you do, please dust right before (and I mean right before) serving. :)

7.6.4
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https://sempre-dolce.com/triple-chocolate-peanut-butter-cheesecakes/

Recipe adapted from Smitten Kitchen

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Chocolate Gingerbread Skillet Cookie

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Chocolate Gingerbread Skillet Cookie: This gingerbread skillet cookie if full of spice and chocolate(!). Easy to make and featuring little bites of crystallized ginger inside and extra melty chocolate chips on top, you won’t want to pass on this treat!  

Chocolate Gingerbread Skillet Cookie | Sempre-Dolce.Com

I’m in a complete state of writer’s block right now. Like, I’m literally just staring at the computer screen without much going through the brain. To help myself out, why don’t we talk Christmas favorites? So… what movies do you like to watch?

Here are my family’s Christmas essentials:

Some others to check out:

That pretty much covers it – next time we’ll talk music (woot, woot!). What are some of your favorite Christmas movies?

Chocolate Gingerbread Skillet Cookie | Sempre-Dolce.Com

Chocolate Gingerbread Skillet Cookie | Sempre-Dolce.Com

Well, here we are, six days away from Christmas and I have another skillet cookie for you. Skillet cookies are a good way to enjoy cookies without having to make batches of them, which is great if you’re short on time – or even if you’re not! Also good if you don’t want a dozen of temptations lying around… just sayin.

Chocolate Gingerbread Skillet Cookie | Sempre-Dolce.Com

This recipe is adapted from Martha Stewart’s Chewy Chocolate Gingerbread Cookies. They are delicious in their original form (my sister usually makes them every Christmas season), so I thought it would be fun to transform into a skillet version.

Chocolate Gingerbread Skillet Cookie | Sempre-Dolce.Com

Again, skillet cookies need to be eaten warm – this is super tasty with a dollop of whipped cream on top (on each slice that is – that little dollop on top of the whole cookie? Purely for aesthetic purposes…).

Something to note on the recipe is that it yields a thinner skillet cookie. So if you would prefer a thicker one, I would suggest doubling the recipe (or 1 ½ it).

Chocolate Gingerbread Skillet Cookie | Sempre-Dolce.Com

Cottura felice!

Chocolate Gingerbread Skillet Cookie
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Ingredients

  • 1 tbsp. crystallized ginger
  • 1 1/2 C. + 1 tbsp. all-purpose flour
  • 1 1/4 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground nutmeg
  • 1 tbsp. unsweetened Dutch-process cocoa powder
  • 1/c C. (1 stick) unsalted butter
  • 1/2 C. dark brown sugar, packed
  • 1/4 C. molasses
  • 1 tsp. baking soda
  • 1/4 C. granulated sugar
  • 1 C. semi-sweet chocolate chips
  • ¾ C. semi-sweet chocolate chips for topping
  • decorator’s sugar, optional

Instructions

  1. Preheat oven to 325° F.
  2. In a food chopper (or small food processor), pulse crystallized ginger until it is broken into slightly smaller pieces.
  3. In a medium-sized bowl, whisk together the flour, both gingers, cinnamon, cloves, nutmeg, and cocoa powder.
  4. In a large mixing bowl, beat butter for 2 minutes then scrape sides of bowl with a rubber spatula.
  5. Add brown sugar and beat until combined.
  6. Add molasses and beat until combined. Scrape sides of bowl.
  7. In a small bowl, dissolve baking soda in 1 1/2 tsp. VERY HOT water.
  8. Add half of flour mixture to to butter mixture and beat briefly to combine.
  9. Beat in baking soda mixture and then remaining flour mixture.
  10. Stir in the 1 C. chocolate chips.
  11. Pat dough evenly into a 10 in. cast iron skillet (alternatively you can use a 9-10 in. lightly greased cake pan).
  12. Sprinkle ¾ C. chocolate chips and decorator’s sugar (if desired) on top.
  13. Bake for 20-21 minutes, until firm and a toothpick come out clean when inserted.
  14. Serve warm.
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https://sempre-dolce.com/chocolate-gingerbread-skillet-cookie/

Adapted from Martha Stewart

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