The BEST Chocolate Fudge Pie

Happy 2015 everyone! I hope this year brings you much peace and happiness. A new year (for me) means lots and lots of new recipes! I wanted to start off right by making a pie. This pie has a graham cracker crust and a brownie-like center. Sophisticated and decadent. Just what I want my 2015 to look like ūüėČ So, let’s go make a pie…

What you will need: 

9 inch springform pan

For the crust:

1 1/2 cups crushed graham crackers
1/2 teaspoon salt
6 tablespoons unsalted butter, melted

For the filling:

1 cup granulated sugar
3/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup unsalted butter, melted
2 oz semi sweet chocolate, melted
2 teaspoons vanilla extract
2 eggs
1/2 cup all-purpose flour

Preheat oven to 325 degrees fahrenheit. Spray the pan with a non-stick spray.

To make the crust, combine the graham cracker crumbs and salt in a bowl. Pour in the melted butter and stir until moistened. Press the crumbs firmly against the bottom and sides of the pan. Set aside.

For the filling, combine sugar, cocoa powder and salt in a bowl. Pour in the melted butter and chocolate and stir with a wooden spoon until combined. Beat in the vanilla and eggs, one at a time. Stir in flour until just moistened. Batter will be thick.

Carefully spread the batter over the crust and smooth out with a spatula or back of a spoon.

Bake for 25 minutes. Allow to cool completely on a wire rack before releasing the sides of the pan. Top with powdered sugar, whipped cream, or even toasted marshmallows to make it a s’more pie! Slice and enjoy!


Fudgy Chocolate Brownies

Who loves chocolate??!! Me! Me! Me! I know I posted another recipe for brownies, but this one, in my opinion, is better. These are so chocolatey and chewy, droool. You can store them at room temperature, or in the fridge. I personally like them room temperature. They melt in your mouth. So without any further typing, let’s go bake some brownies!

A little side note: use a metal baking pan. I used a glass one and my brownies collapsed. Heat transfers differently in glass. Duh, Emily.

What you will need:

8 inch square baking pan

2 cups semisweet chocolate chips
1/2 cup unsalted butter cut into pieces
3 large eggs at room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Preheat oven to 350 degrees Fahrenheit. Butter or spray bake pan and then line the bottom with a piece of parchment paper.

Melt the chocolate and butter in a heat proof bowl over simmering water. Stir constantly and then set aside to cool to room temperature.

In a large bowl, whisk eggs, sugar and vanilla until frothy. Whisk in the melted chocolate.

In a medium bowl, whisk together flour, baking powder and salt. Stir into brownie mixture.

Pour batter into prepared pan and bake for about 30 minutes. The top will crack and the sides will start to pull away from the pan. Let cool on wire rack for a couple hours. Cut into squares and enjoy!

The BEST Brownie Recipe

As a baking blogger, I can’t believe I have not shared a brownie recipe yet! This one is SO good and easy, I hope you try to make it sometime. Best of all, no electric or hand mixer needed! Just one bowl and one spoon ūüôā This recipe includes a chocolate ganache topping, but you don’t have to add that if you don’t want to. You need heavy whipping cream, which I don’t always have, so feel free to just sprinkle powdered sugar on top of the brownies instead of the ganache. The word “ganache” used to scare me and I would avoid it in my baking past. But now I know how simple it is! And how delicious! So, let’s get to making the BEST brownie ever…

Note: If you like cakey brownies, this isn’t the one for you. This brownie is ooey, gooey and extra chocolaty!

What you will need:

8 inch square baking pan buttered or sprayed with non-stick spray

For the brownies:

1/2 cup unsweetened cocoa
1/2 cup unsalted butter, melted
1 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
3/4 cup all-purpose flour

For the chocolate ganache:

3 ounces semi-sweet chocolate, chopped
1 tablespoon unsalted butter
1/3 cup heavy whipping cream

To make the brownies:

Preheat oven to 325 degrees fahrenheit. In a large bowl, stir together cocoa, melted butter, sugar and salt. Add vanilla and one egg and stir well. Add the other egg and stir well. Stir in flour until just combined. Pour into prepared pan and spread evenly with the back of a spoon. Bake for 22-25 minutes. Let cool completely on wire rack.

To make the ganache:

In a heat proof bowl over simmering water, place the chocolate, butter and whipping cream. Stir constantly until melted. Pour over cooled brownies.

Tip: Let the ganache set to room temperature, then cut the brownies into squares. Remove from pan and place in another container with a lid and refrigerate before serving. These are best served cold, in my opinion, and cutting them when they are cold is a challenge and a mess (I learned the hard way).


Cheesecake Brownie Swirl Recipe

I made these for good friends of mine who just had a baby boy. We are visiting them today and of course I’m going to bring a baked treat. These brownies are so dense and fudgy and the cream cheese layer makes them¬†creamy and delicious! This is also a simple recipe anyone can follow. There are just multiple steps. So come on, let’s go bake…

What you will need:

9 inch square pan lined with aluminum foil

For the brownie layer:

1/2 cup unsalted butter cut into pieces
4 ounces unsweetened chocolate coarsely chopped
1 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup all-purpose flour
1/4 teaspoon salt

For the cheesecake layer:

8 ounces cream cheese at room temperature
1/3 cup granulated sugar
1/2 teaspoon vanilla extract
1 large egg

Preheat oven to 325 degrees fahrenheit. Have ready an 9 inch square pan lined with foil. Put the butter and chocolate in a medium, heatproof bowl and place bowl over a saucepan of simmering water. (I apologize for the dark picture, but you get the idea.) Tip: I love stainless steel bowls! They are a lot lighter than glass and cool down quickly. Melt the chocolate and butter and remove from heat. Whisk in sugar and vanilla. Add the eggs, one at a time, stirring well after each addition. Stir in the flour and salt and stir vigorously until everything is incorporated and the batter is smooth. Remove 1/2 cup of the batter and set it aside. Spread the remainder of the batter evenly into the pan. Next, in a large bowl (or bowl of your electric mixer), beat cream cheese until smooth. Add the sugar, vanilla and egg and beat until smooth and creamy.  Spread the cream cheese batter evenly over the brownie layer. Then, spoon small dollops of the brownie batter that you set aside on top of the cream cheese layer. Run a knife or wooden skewer back and forth through the 2 layers until you have a marble effect. Bake in preheated oven for about 35 minutes. Remove from oven and place on wire rack to cool completely. Then cover and refrigerate at least 3 hours or even overnight. Once chilled, remove the brownies from the pan by lifting the sides of the foil and transfer to a cutting board. With a sharp knife, cut into equal squares. Tip: Have a cup of hot water to dip the knife to make cutting easier. Also have a cloth nearby to wipe the knife clean after each cut. Cover any leftovers and store in the refrigerator. Enjoy cold or at room temperature!