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Brownie Pie
Dessert American

Brownie Pie

5.0

Prep
30 min
Cook
Total
135 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 For the crust, combine flour, sugar, and teaspoon salt in a food processor and pulse about 3 times until combined. Scatter cold butter over flour mixture in food processor. Pulse about 6 times until butter resembles pea-sized pieces. Drizzle 3 tablespoons water over butter mixture. Pulse about 6 times until couscous-like beads of dough form, adding 1 more tablespoon ice water if needed.
  3. 3 Transfer dough to a work surface, and press into a single mass. Shape and flatten dough into a disk. Wrap in plastic wrap, and chill for at least 1 hour or up to 2 days.
  4. 4 Unwrap dough and place on a lightly floured work surface. Let dough sit at room temperature for 10 minutes to soften. Dust top of dough with flour. Using a lightly floured rolling pin, roll disk into a 12-inch circle.
  5. 5 Place in a 9-inch pie plate, pressing into bottom and up sides of pie plate. Fold edges under, and crimp as desired. Cover with plastic wrap, and freeze for 30 minutes.
  6. 6 Preheat the oven to 350 degrees F (175 degrees C). Place parchment paper over dough in pie plate; fill with pie weights or dried beans. Bake in the preheated oven until crust is starting to set, about 15 minutes.
  7. 7 Carefully remove pie plate from oven and take off parchment paper and pie weights. Return pie plate to oven, and bake until pie crust is light golden brown, 8 to 12 minutes.
  8. 8 Transfer to a wire rack; let cool to room temperature, about 20 minutes.
  9. 9 Whisk together melted butter, sugar, eggs, egg yolk, canola oil, and vanilla extract in a bowl until blended and smooth. Whisk in cocoa, flour, instant espresso, and salt just until combined. Stir in nuts and 1/4 cup chocolate chips.
  10. 10 Scrape mixture into cooled crust, and smooth top with a small offset spatula. Sprinkle remaining 1/4 cup chocolate chips on top of the pie.
  11. 11 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes, covering the crust with aluminum foil if it gets too dark. Let cool 20 minutes before serving.

By Elizabeth Mervosh

Ghirardelli Layered Chocolate Cheesecake With Ganache Glaze
Dessert American

Ghirardelli Layered Chocolate Cheesecake With Ganache Glaze

4.3

Prep
30 min
Cook
80 min
Total
785 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch springform pan with cooking spray.
  2. 2 Combine cookie crumbs, butter, and 3 pinches sugar in a medium bowl; mix until well blended. Press into the bottom and up sides of the prepared pan.
  3. 3 Bake in the preheated oven 10 minutes. Completely cool crust in the pan on a wire rack, about 30 minutes. Reduce the oven temperature to 325 degrees F (165 degrees C).
  4. 4 Beat cream cheese in the bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth and creamy, about 2 minutes. Gradually beat in 1 3/4 cups sugar and flour; beat until smooth. Add eggs and egg yolks, one at a time, beating on low speed just until yellow disappears before adding the next; beat in vanilla.
  5. 5 Divide batter into 2 equal portions in separate medium bowls. Pour 1 portion into the prepared crust; spread evenly.
  6. 6 Place bittersweet chocolate chips in a small microwave-safe bowl. Microwave at 50% power until melted and smooth, 1 1/2 to 2 minutes, stirring every 30 seconds.
  7. 7 Whisk coffee liqueur and espresso granules together in a small bowl until espresso dissolves; stir into remaining batter portion. Stir melted bittersweet chocolate into coffee batter until blended.
  8. 8 Gently pour chocolate-coffee batter over plain batter in the crust; spread evenly, the pan will be very full. Place springform pan on a rimmed baking sheet.
  9. 9 Bake in the preheated oven until center is almost set but still jiggles slightly when pan gently shaken, 65 to 75 minutes. Transfer to a wire rack; cool completely, about 2 hours.
  10. 10 Cover pan loosely with aluminum foil; chill 8 to 12 hours. Gently run a knife or offset spatula around the edges of the pan; remove sides of pan.
  11. 11 About 1 hour before serving, heat cream and corn syrup in a small saucepan over medium just to a simmer. Place semisweet chocolate chips in a small heatproof bowl; pour cream mixture over chocolate chips and let stand 1 minute. Whisk gently until smooth. Cool slightly, about 15 minutes.
  12. 12 Pour chocolate mixture over top of cheesecake; gently spread to edge of crust. Chill until set, about 30 minutes. Garnish if desired.

By Ghirardelli

German Chocolate Cupcakes
Dessert American

German Chocolate Cupcakes

4.3

Prep
Cook
5 min
Total
115 min

Instructions

  1. 1 Cupcakes:
  2. 2 Combine evaporated milk, butter, brown sugar, sugar, egg yolks, and salt in a saucepan. Cook over medium-high, whisking constantly, until it coats the back of a spoon, 3 to 4 minutes. Remove from heat, and stir in coconut, pecans, and almond extract. Transfer to a medium bowl, and cool in the refrigerator, uncovered, stirring occasionally, until just chilled, about 1 hour.
  3. 3 Gather the ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin pan with paper liners, and lightly coat liners with baking spray.
  4. 4 Whisk together flour, granulated sugar, cocoa, espresso granules, baking powder, baking soda, and salt in a large bowl until combined. Stir in sour cream, oil, buttermilk, vanilla, and eggs just until smooth. Divide batter evenly among prepared muffin cups (about 1/3 cup batter each).
  5. 5 Place pan in preheated oven; immediately reduce oven temperature to 350 degrees F (175 degrees C).
  6. 6 Chocolate Frosting:
  7. 7 Bake until a wooden pick inserted in center of cupcakes comes out clean, about 25 minutes. Cool in pan 10 minutes; transfer cupcakes to a wire rack to cool completely, about 30 minutes.
  8. 8 Place butter, powdered sugar, and cocoa in bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until light and fluffy, scraping down sides as needed, about 3 minutes. Stir in melted chocolate, cream, and vanilla until combined and smooth. Cover and chill until just firm, about 30 minutes.
  9. 9 Stir frosting, and spoon into a piping bag fitted with a Wilton #21 fluted tip. Pipe a circle around the edge of each cupcake. Spoon coconut icing inside each circle of chocolate frosting.
  10. 10 Serve and enjoy!

By Ita Mac Airt