Gooey Fudgy Dark Chocolate Brownies

This gooey fudgy dark chocolate brownies recipe is sooooooo good. I am obsessed with these brownies. First thing to do is check my printable recipe at the bottom of this post. Gather and measure all your ingredients.

Start by positioning a rack in the lower third of your oven and preheat to 325° F. Next, cut an 8 by 16-inch piece of parchment paper.

Gooey Fudgy Dark Chocolate Brownies

Lightly butter an 8 by 8 by 2-inch pan and line it with the parchment, allowing it to extend evenly over the opposite sides. Butter the parchment including the paper on the sides of the pan.

Gooey Fudgy Dark Chocolate Brownies

Place the chocolate and butter in a large heatproof bowl set over a pot of gently simmering water and stir occasionally until melted and smooth.

Gooey Fudgy Dark Chocolate Brownies

Remove from the heat. With a large rubber spatula or wooden spoon, beat the sugar and salt into the chocolate mixture. Beat in the eggs one at a time.

Gooey Fudgy Dark Chocolate Brownies

Add the flour and mix vigorously until the batter is very glossy and pulls away from the sides of the bowl.

Gooey Fudgy Dark Chocolate Brownies

Fold the walnuts into the batter. (I also added some dried cherries.)

Gooey Fudgy Dark Chocolate Brownies

Pour the batter into the prepared pan and tap the pan bottom on your counter top to level the batter.

Gooey Fudgy Dark Chocolate Brownies

Bake for 30 to 35 minutes, or until a skewer in the center comes out moist but clean.

Fudgy Dark Chocolate Brownies
Author: 
Recipe type: Dessert
Cuisine: International
Prep time: 
Cook time: 
Total time: 
Serves: 8 or 9 brownies
 
I adapted this from Robert Steinberg's recipe for fudgy dark chocolate brownies.
Ingredients
  • 6 tablespoons unsalted butter, cut into cubes, plus more for the pan
  • 8 ounces dark chocolate chips or chunks
  • ¾ cup plus 2 tablespoons granulated sugar
  • ¼ teaspoon salt
  • 2 large eggs
  • ⅓ cup all-purpose flour
  • ½ cup toasted walnut halves
Instructions
  1. Position a rack in the lower third of the oven and preheat the oven to 325 degrees F.
  2. Cut an 8 by 16-inch piece of parchment paper.
  3. Lightly butter an 8 by 8 by 2-inch pan and line it with the parchment, allowing it to extend evenly over the opposite sides.
  4. Butter the parchment including the paper on the sides of the pan.
  5. Place the chocolate and butter in a large heatproof bowl set over a pot of gently simmering water and stir occasionally until melted and smooth.
  6. Remove from the heat.
  7. With a large rubber spatula or wooden spoon, beat the sugar and salt into the chocolate mixture.
  8. Beat in the eggs one at a time.
  9. Add the flour and mix vigorously until the batter is very glossy and pulls away from the sides of the bowl.
  10. Fold the walnuts into the batter.
  11. Pour the batter into the prepared pan and tap the pan bottom on the countertop to level the batter.
  12. Bake for 30 to 35 minutes, or until a skewer in the center comes out moist but clean.
  13. Let cool in the pan on a cooling rack for 10 minutes.
  14. Remove the brownies from the pan using the parchment “handles,” and cool completely on the rack before cutting into squares.

 

YUM!
Make some for your Valentine.
Here are a couple of cocktails for your boo too. 
happy-valentine-smiley-emoticon

Gooey Fudgy Dark Chocolate Brownies

Very Berry Ice Cream

On Valentine’s Day I made berry ice cream. It’s a simple homemade ice cream recipe with mixed frozen berries. My ice cream maker is a Cuisinart, so to start, I looked up a few recipes on their website. Then I chose the ingredients I liked and combined the recipes into the one that I am sharing in this post.Ice cream recipesThe recipe for ice cream is so easy if you have an ice cream maker. Just mix the ingredients, add them to the machine, step back and watch the magic happen. It’s that simple.ice cream ingredients

As for the ingredients, heavy cream, milk, vanilla, a pinch of salt and frozen berries is all you need. I prefer to use vanilla bean paste.

mix liquidsUsing a hand mixer helps, but it’s not really necessary.

frozen berries crushedI pulse the frozen berries in my blender  before I add them to the mixture.

berries in liquidYou don’t need to mix for very long if you use agave nectar, but granulated sugar takes longer to dissolve.

chill mixtureJust cover and refrigerate the mixture for at least an hour, or you can even leave it over night.

ice cream maker

I have a quick video on my Instagram profile of the ice cream maker at work. It’s noisy, but worth the “sound pollution” and the wait.

very berry ice cream frozenHere’s the very berry ice cream after a few hours in the freezer. You should remove it from the freezer at least 10 minutes prior to serving. One quick caveat: you will love this so much you may not want to buy ice cream from the grocery store again.

Very Berry Ice Cream
Author: 
Recipe type: Easy
Cuisine: Dessert!
Prep time: 
Total time: 
Serves: 6
 
This is a simple recipe for mixed berry ice cream sweetened with agave.
Ingredients
  • 1 cup of whole milk
  • ½ raw agave nectar
  • 2 cups heavy cream
  • 1 tbsp vanilla extract
  • pinch of salt
  • 10 oz frozen mix berries
Instructions
  1. Pulse frozen berries in blender.
  2. Using a hand mixer on low, combine milk, agave, and salt.
  3. Stir in heavy cream, vanilla and berries.
  4. Cover and refrigerate at least 1 hour.
  5. Turn on ice cream maker.
  6. Pour mixture into the frozen freezer bowl.
  7. Mix until thickened approximately 20 - 30 minutes.
  8. If served at this point, ice cream will have a soft texture.
  9. For firmer texture, put ice cream in an air tight container and freeze.
  10. Remove from freezer 10 minutes before serving.

Peach and Berry Crumble with Walnuts

Peach Crumble with ice cream

I bought some peaches that turned out to be not as sweet as I expected. Isn’t that disappointing? What to do with all that fruit? Here is a wonderful solution. Bake a fruit and nut crumble dessert. It’s easy and now all the fruit you purchased won’t go to waste. Serve it warm with vanilla ice cream.

Peach and Berry Crumble

You can substitute the peaches and walnuts for plums and almonds if you’d like. Any fruit and nut combination will work.

Peach and Berry Crumble 2

Here’s the printable recipe for you. Enjoy!

Peach and Berry Crumble with Walnuts
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Kitoula's recipe for Peach and Berry Crumble with Walnuts adapted from Ina Garten's, Barefoot Contessa.
Ingredients
  • 2 pounds peaches, cut in ½, pitted, and cut in 1-inch wedges
  • ⅔ cup granulated sugar, divided
  • 1¼ cups all-purpose flour, divided
  • 2 tablespoons orange juice
  • ½ pint frozen mixed berries
  • ⅓ cup light brown sugar, packed
  • ¼ teaspoon kosher salt
  • 8 tablespoons (1 stick) cold unsalted butter, diced
  • ½ cup quick-cooking oats
  • ½ cup chopped walnuts, plus extra for sprinkling
Instructions
  1. Preheat the oven to 350 degrees.
  2. For the fruit filling: In a large bowl, combine the sliced peaches, ⅓ cup of the granulated sugar, ¼ cup of the flour, and the orange juice.
  3. Toss well.
  4. Add the berries and toss lightly.
  5. Pour into a 9 by 12 by 2-inch baking dish.
  6. For the crumble topping: Place the remaining 1 cup of flour, the remaining ⅓ cup of granulated sugar, the brown sugar, and the salt in the bowl of a food processor fitted with a steel blade.
  7. Pulse a few times to combine.
  8. Add the butter and pulse until the butter is the size of peas.
  9. Pour the mixture into a bowl.
  10. Add the oats.
  11. Work it with your hands until it's in large crumbles.
  12. Add ½ cup of chopped walnuts.
  13. Mix well.
  14. Spread the topping evenly over the fruit, making sure the fruit is covered.
  15. Sprinkle with some extra walnuts and sugar.
  16. Bake for 40 minutes, or until the fruit is tender and bubbly and the topping is golden brown.
  17. Serve warm or at room temperature.

 

Cuisinart® Tangy Citrus Sorbet

This is the first time I used my new Cuisinart® Ice Cream, Yogurt & Sorbet Maker. The recipe came straight from the Cuisinart website. It’s really simple.
Juice Zest & Simple Syrup

Combine sugar and water in a small saucepan over medium high heat; cook until sugar is dissolved. Allow to cool completely. Stir in zests and juices. I used lemon, lime and orange juice and zest.sorbet2

Freeze in Cuisinart® Ice Cream, Frozen Yogurt & Sorbet Maker for 20 to 25 minutes. Tangy Citrus Sorbet

It is very tart. I think the next time I would use a little less sugar. I also let it set in a glass bowl in the freezer for several hours before serving. It makes a very refreshing ending to a meal. Or if you really want to be “fancy”, serve before the main course to “cleanse the pallet”.

My next attempt at frozen dessert will be Salted Caramel Ice Cream.

Tangy Citrus Sorbet
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Tangy Citrus Sorbet recipe made with Cuisinart Ice Cream Maker
Ingredients
  • 2 tablespoons tangerine/tangelo zest, finely chopped
  • 1 tablespoon lemon zest, finely chopped
  • 1-1/2 cups granulated sugar
  • ½ cup water
  • 2-1/4 cups tangerine juice
  • ½ cup lemon juice
Instructions
  1. Combine sugar and water in a small saucepan over medium high heat.
  2. Cook until sugar is dissolved.
  3. Allow to cool completely.
  4. Stir in zests and juices.
  5. Freeze in Cuisinart® Ice Cream - Sorbet Maker for 20 to 25 minutes.
  6. Makes 1 quart
  7. Serves 8-10 approx ¼ cup servings