triple chocolate fudge brownies

the goods:

10 ounces dark chocolate chopped

2 cups (4 sticks) unsalted butter, cut into pieces

1 cup granulated sugar

1 cup brown sugar

3 eggs, room temperature

2 egg yolks

1 tablespoon vanilla extract

1/2 teaspoon salt

2 cups flour

1/2 cup cocoa powder

1 cup semi-sweet chocolate chips

confectioners' sugar, for dusting

Preheat oven to 350 degrees. Grease a 9-by-13-inch pan. Melt the butter in a medium saucepan over medium heat, stirring until melted. Remove from heat, add the dark chocolate and stir until completely melted and smooth. Whisk in the sugar and brown sugar. Whisk in eggs and egg yolks one at a time, then add the vanilla and salt. With a wooden spoon, stir in flour and cocoa powder until evenly combined. Fold in chocolate chips. Spread into an even layer in the pan. Bake for 25-30 minutes, until brownies no longer wobble when pan is giggled, top has a shiny papery crust, and sides are just beginning to come away from pan. Remove from oven and cool for an hour before slicing, removing from pan, and dusting with confectioners' sugar.

candy corn fudge

I made these Halloween treat plates for our close friends and neighbors and before I delivered them, I snapped some quick pics to share the ideas!

 

the goods:

 

3 cups sugar

3/4 cup unsalted butter

1 can (5 ounces) evaporated milk

1 jar (7 ounces) marshmallow creme

3 teaspoons vanilla

3/4 cup semi-sweet chocolate chips

1 cup white chocolate chips

orange food coloring

1/2 teaspoon freshly grated orange zest

orange decorative sprinkles

 Line and 8-inch square pan with aluminum foil, extending foil over edges. Butter foil. Set aside.
Combine sugar, butter, and evaporated milk in a 2-quart sauce pan. Cook over medium heat, stirring constantly, 6 to 7 minutes or until butter is melted and mixture comes to a full boil. Continue cooking, stirring often, 5 minutes. Stir in marshmallow creme and 1 teaspoon vanilla. Remove from heat.
Spoon 1 and 1/2 cups hot mixture into a bowl; stir in semi-sweet chocolate chips until smooth. Spread into prepared pan. Place into freezer for 5 minutes or until set.
Add white baking chips and remaining vanilla to remaining marshmallow creme mixture in saucepan; stir until smooth. Spoon 1 cup mixture into another bowl; add enough food coloring to reach desired orange color. Stir in orange zest. Remove chocolate from freezer; spread orange mixture over top. Return to freezer for 5 minutes or until set.
Remove fudge from freezer and top with remaining marshmallow creme mixture (microwave for 10 seconds to soften if necessary). Sprinkle with decorative sprinkles. Refrigerate for 1 hour, or until set.

 

Remove fudge from pan using foil overhang. Place onto a cutting surface, peel back foil and cut into squares, then slice each square in half diagonally.

s'mores fudge

 

the goods:

 

graham cracker crust:

4 sheets (the whole rectangle) graham crackers

1/4 cup granulated sugar

1 and 1/2 tablespoons melted butter

 

fudge:

1 and 1/2 cups milk chocolate chips

1/2 teaspoon vanilla

1/2 can sweetened condensed milk (don't get too excited about leftovers, you'll use the other half...)

 

marshmallow:

1 cup white chocolate chips

8 oz. jar of marshmallow fluff

1/2 can sweetened condensed milk

 

Preheat oven to 375 degrees and line an 8-by-8-inch square pan with foil, enough so that some of the foil hangs over the edge of the pan.

Crush the graham crackers using the bottom of a glass in a bowl and mix in the melted butter and sugar. Pour into prepared pan and press down with the back of a glass to make an even layer. Bake for 15 minutes or until the edges are golden brown.

Melt the milk chocolate in a small saucepan over medium low heat and add half the can of sweetened condensed milk and the vanilla. Once it is smooth, pour immediately over the graham cracker crust.

Melt the white chocolate chips in a small saucepan over medium low heat then add marshmallow fluff and the remaining sweetened condensed milk. Stir until smooth and consistent. Immediately pour over the chocolate layer.

Refrigerate overnight. The next day pull the fudge out of the pan using the foil. Gently pull back foil and carefully cut into squares. Take each piece and dip the tops in crumbs remaining on the foil.

peppermint bark fudge

 

the goods:

 

1 can (14 ounces) sweetened condensed milk

1 tablespoon butter

1 pound dark chocolate chips/chunks (if you can only find a 10 ounce bag, that's fine too)

1/4 teaspoon salt

1/4 teaspoon peppermint extract

1 teaspoon vanilla extract

8 ounces peppermint bark, roughly chopped

 

Grease an 8x8 baking dish. Sprinkle half the peppermint bark in the bottom of the dish and set aside.

Place a medium saucepan over medium heat with 2 inches of water. Place a glass bowl over the top (make sure the bowl doesn't touch the water). Pour the condensed milk and butter in the bowl and heat, stirring occasionally, until butter has melted. Add the chocolate chips/chunks and salt. Stir the chocolate as it melts and thickens, about 5 minutes. The mixture should be a thick cake batter consistency. Add both extracts to the bowl and mix well. Pour the batter into the baking pan and smooth the top. Tap the pan several times on the counter to allow air bubbles to rise to the surface. Sprinkle remaining peppermint bark over the top and refrigerate for at least 3 hours to set. Let fudge soften on counter 15 minutes before cutting into chunks.