Type what you have

Ingredients

• ✓ unsweetened chocolate
• confectioners' sugar
• milk

Instructions

1. 1 Mix sugar, milk, and melted chocolate together in a bowl until smooth; spread on cookies.

By Linda Carroll

Ingredients

• ✓ unsweetened chocolate
• ricotta cheese
• honey
• vanilla extract

Instructions

1. 1 Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Cool slightly.
2. 2 Combine melted chocolate, ricotta cheese, honey, and vanilla extract in a blender; blend until smooth. Pour into dessert cups or glasses; chill completely.

By Bren

Ingredients

• ✓ unsweetened chocolate
• butter
• white sugar
• egg
• vanilla extract
• all-purpose flour
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (180 degrees C). Grease a 13x9-inch pan.
2. 2 Microwave chocolate and butter in large bowl at HIGH for 2 minutes or until butter is melted. Alternately, melt butter and chocolate in a double boiler over simmering water.
3. 3 Remove bowl from microwave and stir until chocolate is melted. Stir in sugar. Mix in eggs and vanilla. Stir in flour and nuts.
4. 4 Spread batter into prepared pan. Bake for 35 minutes (do not overbake).

By Jody Shannon

Ingredients

• ✓ unsweetened chocolate
• confectioners' sugar
• cream cheese
• vanilla extract
• salt
• red sprinkle
• green sprinkle

Instructions

1. 1 Blend confectioners sugar, cream cheese, vanilla, melted chocolate, and salt together with an electric mixer until smooth. (You can also put all the ingredients together in a heavy plastic bag, and squish with your hands until well combined.)
2. 2 Press into a 8 x 5.25 x 1 1/2 foil pan. Top with red and green sprinkles. Let harden before eating.

By Laura

Ingredients

• ✓ unsweetened chocolate
• all-purpose flour
• kosher salt
• butter
• sugar
• egg
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter an 8-inch square baking dish or pan, then line with parchment paper if desired to make getting the brownies out easier.
2. 2 Mix flour and salt together in a bowl; set aside.
3. 3 Place chopped chocolate and butter into a heatproof bowl and set over a saucepan with 1 inch of very gently simmering water. When the butter and almost all of the chocolate is melted, stir until smooth. Turn off the heat and set aside.
4. 4 Mix sugar and eggs in a mixing bowl with an electric hand mixer until very airy, thick, and creamy, about 5 minutes. Mix in vanilla extract, then slowly drizzle in the melted chocolate mixture, while mixing on high speed.
5. 5 Dump in the flour mixture and mix on low speed just until the flour disappears. Use a spatula to transfer the batter into the prepared baking dish and spread as evenly as possible.
6. 6 Bake in the center of the preheated oven until a toothpick inserted near the center comes out virtually clean, about 30 minutes. Let cool on a wire rack for 15 minutes. Use a spatula to lightly press down the higher parts of the brownie around the edge of the dish. Let cool to room temperature, 20 to 30 minutes, before removing and cutting into 9 pieces.

By John Mitzewich

Ingredients

• ✓ unsweetened chocolate
• pie crust
• butter
• sugar
• vanilla
• egg
• whipped cream
• chocolate curl

Instructions

1. 1 Heat oven to 450 degrees F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
2. 2 In 1-quart saucepan, melt chocolate over low heat; cool. In small bowl with electric mixer, beat butter on medium speed until fluffy. Gradually beat in sugar until light and fluffy. Beat in cooled chocolate and vanilla until well blended.
3. 3 Add eggs 1 at a time, beating on high speed 2 minutes after each addition; beat until mixture is smooth and fluffy. Pour into cooled baked shell. Refrigerate at least 2 hours before serving. Garnish with whipped cream and chocolate curls. Store in refrigerator.

By Pillsbury

Ingredients

• ✓ unsweetened chocolate
• confectioners' sugar
• butter
• salt
• mint extract
• milk
• butter

Instructions

1. 1 In a large bowl, cream 1 1/3 cups sugar with salt and 1/2 cup butter or margarine. Blend mint extract, 2 tablespoons milk, and remaining sugar into mixture. Gradually stir remaining milk into frosting until desired spreading consistency is reached.
2. 2 Melt and stir unsweetened chocolate and 2 tablespoons butter or margarine together in a microwave, or in a double boiler. Double this glaze, if desired.
3. 3 Frost cake. Pipe a frosting scallop at the top edge of cake to keep glaze from dripping down the sides of cake. Pour glaze over the top of cake. Chill until glaze has set.

By Brenda Benzar Butler

Ingredients

• ✓ unsweetened chocolate
• white sugar
• all-purpose flour
• milk
• egg yolk
• butter
• vanilla extract
• pie shell

Instructions

1. 1 Gather the ingredients.
2. 2 Combine 1/2 cup sugar, flour, milk, and chopped chocolate in a 2-quart saucepan. Cook over medium-high heat, stirring constantly, until mixture begins to bubble. Reduce heat; simmer and continue stirring for 2 minutes more.
3. 3 Remove pan from heat. Whisk remaining 1/4 cup sugar into egg yolks.
4. 4 Pour the hot milk mixture into the egg yolks in a slow stream, whisking constantly. Return filling mixture to the saucepan and cook over medium heat for an additional 90 seconds, stirring constantly. Remove from heat, and stir in butter and vanilla.
5. 5 Pour filling into pie shell, and chill until set, about 4 hours.
6. 6 Top with whipped cream and a little grated chocolate before serving. Enjoy!

By Debbie Cavitt

Ingredients

• ✓ unsweetened chocolate
• butter
• sugar
• egg
• vanilla
• all-purpose flour
• baking soda
• cookie dough
• bakeware pan

Instructions

1. 1 Preheat the oven to 325 degrees F (63 degrees C).
2. 2 Melt butter and chocolate over low heat in a medium saucepan, stirring constantly. Remove from heat; cool slightly.
3. 3 Stir sugar into chocolate mixture. Add eggs, one at a time, beating with a wooden spoon until just combined. Stir in vanilla extract. Stir flour and baking soda together in a small mixing bowl; stir into chocolate mixture until just combined.
4. 4 Press 1/2 cookie dough into the Reynolds bakeware pan. Spread brownie batter evenly over cookie dough in pan. Crumble remaining 1/2 cookie dough; sprinkle over brownie batter. Press down slightly.
5. 5 Bake in the preheated oven until edges are firm and starting to pull away from sides of the pan, 50 to 55 minutes. Cool on a wire rack. Cut into bars.

By Reynolds KitchensR

Ingredients

• ✓ unsweetened chocolate
• egg
• pie crust
• white sugar
• vanilla extract
• butter
• heavy cream
• powdered sugar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Beat 1 egg in a bowl; brush over entire pie crust surface, including edges. Prick holes into bottom and sides of crust with a fork.
3. 3 Bake in the preheated oven until golden brown, 10 to 15 minutes. Cool completely, about 30 minutes.
4. 4 Combine white sugar and remaining 2 eggs in a medium saucepan over medium-low heat; stir continuously, adjusting heat as needed to make sure it does not boil or bubble, until mixture coats the back of a spoon and an instant-read thermometer reads 160 degrees F (70 degrees C), about 10 minutes.
5. 5 Off heat, stir in melted chocolate and vanilla extract; cool to lukewarm temperature, 15 to 20 minutes.
6. 6 Beat butter in a separate large bowl using an electric mixer until light and fluffy; add chocolate mixture. Continue to beat on high speed until thick and creamy, about 5 minutes.
7. 7 Beat cold heavy cream in a separate bowl until slightly thick. Add confectioners' sugar all at once; continue to beat on medium to medium-high speed until stiff peaks form. Fold into chocolate mixture, stirring very gently so as not to decrease the volume by stirring too much. Pour into the prepared pie crust; chill in the refrigerator for at least 2 hours before serving.

By squeeziebrb

Ingredients

• ✓ unsweetened chocolate
• butter
• confectioners sugar
• egg
• vanilla extract
• banana
• lemon juice
• pie crust

Instructions

1. 1 Cream together butter or margarine and confectioner's sugar. Beat in eggs one at a time; beat for 3 minutes after each addition. Stir in vanilla.
2. 2 Slice 2 bananas, and sprinkle with lemon juice. Fold grated chocolate and bananas into sugar mixture. Turn filling into cooled pie shell. Garnish with walnuts, banana slices, and whipped cream.
3. 3 For more information regarding egg safety, read our Hints and Tips.

By Kathy Mowery

Ingredients

• ✓ unsweetened chocolate
• granulated sugar
• egg
• shortening
• baking powder
• peppermint extract
• all-purpose flour
• powdered sugar
• parchment paper

Instructions

1. 1 Combine the granulated sugar, eggs, melted chocolate, shortening, baking powder, and peppermint extract in a large bowl. Beat with an electric mixer on medium speed until combined, scraping sides of bowl occasionally. Gradually beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
2. 2 Cover and chill for 2 to 24 hours or until dough is easy to handle.
3. 3 Preheat oven to 375 degrees F. Line cookie sheets with Reynolds® Parchment Paper; set aside. Shape dough into 1-inch balls. Roll balls in powdered sugar and place 2 inches apart on prepared cookie sheets.
4. 4 Bake about 9 minutes or until edges are just set. Transfer the cookies on the parchment paper to a wire rack; cool completely.

By Reynolds KitchensR

Ingredients

• ✓ unsweetened chocolate
• granulated sugar
• egg
• shortening
• baking powder
• peppermint extract
• all-purpose flour
• powdered sugar
• parchment paper

Instructions

1. 1 Preheat oven to 375 degrees F. Line several cookie sheets with Reynolds® Parchment Paper, set aside.
2. 2 Combine the granulated sugar, eggs, melted chocolate, shortening, baking powder and peppermint extract in a large bowl. Beat with an electric mixer on medium speed until combined. Gradually beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
3. 3 Cover and chill for 2 to 24 hours or until dough is easy to handle.
4. 4 Shape dough into 1-inch balls. Roll balls in powdered sugar and place 2 inches apart on prepared cookie sheets.
5. 5 Bake about 9 minutes or until edges are just set. Transfer the cookies on the parchment paper to a wire rack; cool completely.

By Reynolds KitchensR

Ingredients

• ✓ unsweetened chocolate
• butter
• white sugar
• egg
• water
• all-purpose flour
• baking soda
• salt
• milk
• white vinegar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease and flour two 9-inch round pans or one 9x13-inch pan.
2. 2 In a small pan, melt butter or margarine with unsweetened chocolate. Set aside to cool slightly.
3. 3 Cream together sugar and eggs until light in color. Add chocolate mixture to eggs and temper mixture by beating well. Add 1 cup boiled water (still warm) and blend well. Mixture will be very liquid.
4. 4 Mix together flour, baking soda, and salt. Add this mixture to chocolate mixture and blend well.
5. 5 Mix together vinegar and the milk and stir into chocolate batter. Pour into the prepared pans.
6. 6 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes.

By Debra Steward

Ingredients

• ✓ unsweetened chocolate
• white sugar
• zucchini
• vegetable oil
• egg
• vanilla extract
• all-purpose flour
• baking soda
• salt
• cinnamon
• semisweet chocolate chip

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Generously grease two 9x5-inch loaf pans.
2. 2 Melt chocolate squares in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes.
3. 3 Beat sugar, zucchini, oil, eggs, and vanilla in a large bowl with an electric mixer until well combined. Beat in melted chocolate. Stir in flour, baking soda, salt, and cinnamon until just blended. Fold in chocolate chips. Pour batter into the prepared loaf pans.
4. 4 Bake loaves in the preheated oven until a toothpick inserted into the center of each loaf comes out clean, 60 to 70 minutes.
5. 5 Cool to room temperature before slicing. Enjoy!

By Diane

Ingredients

• ✓ unsweetened chocolate
• all-purpose flour
• baking powder
• salt
• cinnamon
• shortening
• sugar
• egg
• applesauce
• vanilla extract
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9 inch baking pan.
2. 2 Melt chocolate in the microwave or in a bowl over a pan of simmering water. Stir frequently until smooth. Remove from heat, and let cool.
3. 3 Cream together the shortening and sugar until smooth. Beat in the eggs one at a time, stirring constantly until well blended. In a separate bowl, mix together applesauce, melted chocolate and vanilla. Add to the egg mixture, stirring until smooth.
4. 4 Combine the flour, baking powder, cinnamon and salt; gradually stir into the batter. Fold in chopped walnuts. Spread evenly into the prepared pan.
5. 5 Bake for 20 to 25 minutes in the preheated oven, or until a toothpick inserted in the middle of cake comes out clean. Let cool in pan before cutting.

By Marsha Dill

Ingredients

• ✓ unsweetened chocolate
• coffee
• dark rum
• butter
• egg
• white sugar
• vanilla extract
• all-purpose flour
• baking soda
• salt

Instructions

1. 1 Place coffee and rum in a saucepan and heat to simmer. Add the chocolate and the butter or margarine. Cook, stirring, occasionally, until both are melted. Remove from the heat.
2. 2 In a large bowl, beat the eggs. Gradually beat in the sugar until the mixture is thick. Beat in the vanilla and the chocolate mixture. In another bowl, stir together the flour, baking soda, and salt. Beat into the chocolate mixture.
3. 3 Turn the batter into a greased and floured tube pan. Bake in a preheated 275 degrees F (135 degrees C) oven for 1 1/2 hours, or until the cake tests done with a toothpick. Transfer to a rack to cool. Makes 16 servings.

By Carol

Ingredients

• ✓ unsweetened chocolate
• butter
• all-purpose flour
• baking soda
• baking powder
• salt
• sugar
• egg
• vanilla extract
• sour cream
• semisweet chocolate chip

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). In the microwave or over a double boiler, melt unsweetened chocolate and butter together, stirring occasionally until smooth. Sift together flour, baking soda, baking powder, and salt; set aside.
2. 2 In a medium bowl, beat sugar, eggs, and vanilla until light. Mix in the chocolate mixture until well blended. Stir in the sifted ingredients alternately with sour cream, then mix in chocolate chips. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
3. 3 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container.

By Emeila

Ingredients

• ✓ unsweetened chocolate
• pie crust
• sugar
• all-purpose flour
• cornstarch
• salt
• milk
• egg yolk
• butter
• vanilla extract

Instructions

1. 1 In medium saucepan, combine sugar, flour, cornstarch and salt and whisk to combine. In a medium bowl, whisk milk and egg yolks until smooth. Gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and comes to a full boil. Boil and stir for one minute.
2. 2 Remove from heat and stir in chocolate, butter, and vanilla. Stir until melted.
3. 3 Pour into pie shell. Place plastic wrap over filling to prevent skin from forming and chill for several hours. Top with meringue or whipped cream and chocolate curls if so desired.

By Nancy Sabatino

Ingredients

• ✓ unsweetened chocolate
• tomato sauce
• tomato
• onion
• italian seasoning
• bacon
• spicy sausage
• ground beef
• hickory smoke barbeque sauce
• chili powder
• kidney bean

Instructions

1. 1 Combine tomato sauce, diced tomatoes, onion, and Italian seasoning in a large pot or Dutch oven over medium heat.
2. 2 Meanwhile, cook and stir bacon in a large skillet over medium heat until slightly crisp, about 10 minutes. Drain on a paper-towel-lined plate, then stir into tomato mixture. Drain any remaining grease from the skillet.
3. 3 Cook and stir sausage in the same skillet over medium heat until browned, about 10 minutes. Drain on a paper-towel-lined plate, then stir into tomato mixture. Discard any remaining grease from the skillet.
4. 4 Cook and stir ground beef in the same skillet over medium heat until crumbly and browned, about 10 minutes. Drain on a paper-towel-lined plate, then stir into tomato mixture.
5. 5 Stir barbecue sauce and chili powder into tomato mixture; taste and adjust seasonings. Stir in kidney beans and chocolate; simmer until flavors are well blended, about 2 hours.

By RICHARDWROSS

Ingredients

• ✓ unsweetened chocolate
• all-purpose flour
• baking soda
• salt
• water
• white sugar
• butter
• egg
• milk
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round pans.
2. 2 Sift flour, baking soda, and salt together three times.
3. 3 Heat water, 1/2 cup sugar, and chocolate in a small saucepan, stirring constantly, for 2 minutes. Remove from the heat and let cool to lukewarm.
4. 4 While the chocolate mixture is cooling, beat remaining 1 1/4 cup sugar and butter in a mixing bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating thoroughly after each addition. Add 1/2 of the flour mixture and beat until smooth. Add remaining flour mixture in two batches, alternating with milk, beating until smooth after each addition.
5. 5 Mix in cooled chocolate and vanilla until well combined. Pour batter into the prepared pans.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.

By Juanita

Ingredients

• ✓ unsweetened chocolate
• brown sugar
• egg
• vegetable oil
• all-purpose flour
• baking powder
• baking soda
• salt
• zucchini
• walnut
• chocolate frosting

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
2. 2 Beat brown sugar and eggs together in a bowl with an electric mixer until thick and pale, about 10 minutes; beat in oil and melted chocolate until incorporated.
3. 3 Whisk flour, baking powder, baking soda, and salt together in a separate bowl; stir into brown sugar mixture until just blended. Stir in zucchini and ½ cup walnuts until evenly distributed. Divide batter among the prepared muffin cups, using an ice cream scoop, filling each ⅔ full.
4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 20 minutes. Cool in the pans for 10 minutes. Transfer cupcakes to a wire rack to cool completely, 20 to 30 minutes more.
5. 5 Spread frosting over cooled cupcakes; garnish with remaining ¾ cup walnuts.

By jen

Ingredients

• ✓ unsweetened chocolate
• cooking spray
• butter
• white sugar
• egg
• vanilla extract
• all-purpose flour
• salt
• semisweet chocolate chip
• walnut
• oat

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Melt butter and unsweetened chocolate together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat and pour chocolate mixture into a bowl.
3. 3 Mix sugar, eggs, and vanilla extract into chocolate mixture using a fork. Stir flour and salt into chocolate mixture until batter is smooth; fold in chocolate chips, walnuts, and oats. Pour batter into the prepared baking dish.
4. 4 Bake in the preheated oven until brownies are beginning to pull away from sides and middle is done, 25 to 30 minutes. Cool before cutting.

By Christy Parker

Ingredients

• ✓ unsweetened chocolate
• cooking spray
• zucchini
• applesauce
• egg substitute
• vanilla extract
• white sugar
• all-purpose flour
• whole wheat flour
• baking soda
• baking powder
• cinnamon
• salt
• semisweet chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray 2 mini muffin tins with cooking spray.
2. 2 Melt chocolate squares in a large microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, about 1 minute. Stir in zucchini, applesauce, egg substitute, and vanilla extract; beat well until combined.
3. 3 Mix sugar, all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, and salt together in a large bowl. Add chocolate mixture; stir just until combined. Fold chocolate chips into the batter.
4. 4 Scoop batter into prepared muffin tins.
5. 5 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes.

By RAITIRA

Ingredients

• ✓ unsweetened chocolate
• white sugar
• margarine
• egg
• vanilla extract
• all-purpose flour
• confectioners' sugar
• butter
• milk
• peppermint extract
• green food coloring
• semisweet chocolate chip
• butter
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Place unsweetened chocolate in a microwave-safe cup or bowl. Heat in the microwave, stirring at 15-second intervals, until chocolate is smooth. Allow to cool slightly.
3. 3 Transfer melted chocolate to a large bowl. Stir in sugar and margarine until smooth. Beat in eggs one at a time until incorporated, then stir in 2 1/2 teaspoons vanilla. Stir in flour just until blended. Pour batter into the prepared dish and spread evenly.
4. 4 Bake in the preheated oven until the surface appears dry and the sides are beginning to pull away from the edges of the pan, 20 to 25 minutes. The brownies may look more like cake and may jiggle slightly in the center — this is normal. Remove from the oven and cool in the pan set over a wire rack.
5. 5 To make the middle layer, beat together confectioners' sugar and 1/2 cup butter in a large bowl with an electric mixer until well combined. Add milk as needed to get a spreadable consistency. Stir in peppermint extract and green food coloring until incorporated. Spread over the cooled pan of brownies. Refrigerate for 30 minutes.
6. 6 Place chocolate chips and 6 tablespoons butter in a microwave-safe bowl. Heat in the microwave until melted, stirring every 20 seconds until chocolate is smooth. Stir in 1 tablespoon vanilla until incorporated. Pour over chilled brownies and quickly spread to cover the surface. Cool again in the refrigerator until firm, about 10 minutes. Cut into squares and serve.

By Cher

Ingredients

• ✓ unsweetened chocolate
• butter
• sugar
• egg
• vanilla extract
• yogurt
• all-purpose flour
• baking soda
• baking powder
• salt
• orange zest
• orange liqueur
• orange juice

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
2. 2 In a large bowl, cream the butter with 1 cup of the white sugar. Beat in the eggs, then the vanilla and the yogurt.
3. 3 In another bowl, stir together the flour, baking soda, baking powder, and salt. Beat the flour mixture into the creamed ingredients. Turn half of the batter into another bowl. Add the orange rind to one bowl and the melted chocolate to the other. Alternately spoon the orange and chocolate batters into a greased and floured tube pan. Swirl through the two batters with a knife to create a marbled effect.
4. 4 Bake at 350 degrees F (175 degrees C) for 50 minutes. As soon as the done cake is removed from the oven, stir together the remaining 1/4 cup sugar, the orange juice, and the orange liqueur and pour over the still hot cake. Let the cake finish cooling on a rack before serving. Makes about 10 to 12 servings.

By Carol

Ingredients

• ✓ unsweetened chocolate
• vegetable oil
• onion
• ground beef
• chili powder
• cinnamon
• cumin
• allspice
• clove
• bay leaf
• beef broth
• tomato sauce
• cider vinegar
• cayenne pepper
• cheddar cheese

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until tender, about 6 minutes.
2. 2 Add beef, in batches if necessary, and cook, breaking up with a wooden spoon, until browned.
3. 3 Add chili powder, cinnamon, cumin, allspice, cloves, bay leaf, chocolate, beef broth, tomato sauce, cider vinegar, and red pepper. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally.
4. 4 It is the best if you now refrigerate overnight.
5. 5 Remove the bay leaf. Reheat gently over medium heat. Serve over hot, drained spaghetti. Top with shredded cheddar cheese.

By MARBALET

Ingredients

• ✓ unsweetened chocolate
• all-purpose flour
• salt
• baking soda
• butter
• white sugar
• brown sugar
• egg
• coffee-flavored liqueur
• vanilla extract
• instant coffee granule
• semisweet chocolate
• walnut
• pecan
• dark chocolate frosting

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Sift flour, salt, and baking soda together in a medium bowl. Set aside.
3. 3 Place chocolate squares in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Set aside.
4. 4 Cream butter in a large bowl with an electric mixer. Add sugar, brown sugar, eggs, coffee-flavored liqueur, vanilla extract, melted chocolate, coffee granules, and the flour mixture, one at a time, mixing well after each addition. Stir in chocolate morsels, followed by walnuts and pecans until thoroughly mixed. Pour batter into a 9x12-inch baking dish.
5. 5 Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 25 minutes. Let cool, about 20 minutes. Spread frosting on top of cooled brownies.

By Sharpshooter

Ingredients

• ✓ unsweetened chocolate
• ground beef
• water
• onion
• tomato sauce
• vinegar
• garlic
• worcestershire sauce
• chili powder
• salt
• cumin
• cinnamon
• cayenne pepper
• clove
• allspice berry
• bay leaf

Instructions

1. 1 Gather the ingredients.
2. 2 Place ground beef in a large pan, cover with cold water, and bring to a boil, stirring and breaking up beef with a fork to a fine texture. Slowly boil until meat is thoroughly cooked, about 30 minutes.
3. 3 Add onions, tomato sauce, vinegar, garlic, Worcestershire sauce, and chocolate. Stir in chili powder, salt, cumin, cinnamon, and cayenne pepper until well mixed. Add cloves, allspice berries, and bay leaf.
4. 4 Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, for 3 hours. Add water if necessary to prevent chili from burning.

By Melissa Hamilton

Ingredients

• ✓ unsweetened chocolate
• ✓ unsweetened chocolate
• pecan
• vanilla extract
• confectioners sugar
• milk
• butter
• vanilla extract
• egg
• buttermilk
• baking soda
• cinnamon
• white sugar
• all-purpose flour
• water
• shortening
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch cake pan.
2. 2 In a small saucepan, combine 1/2 cup butter, 1/2 cup shortening, 2 ounces chocolate, and water. Heat until chocolate is melted; set aside.
3. 3 In a large bowl, combine flour, sugar, cinnamon, and baking soda. Make a well in the center, and pour in buttermilk, eggs, and vanilla. Add melted butter/chocolate mixture, and beat until smooth. Pour batter into prepared pan.
4. 4 Bake in preheated oven for 20 to 25 minutes, or until cake tests done. Five minutes before cake is done, make frosting.
5. 5 To make frosting: In a saucepan, combine 1/2 cup butter, 2 ounces chocolate, and 6 tablespoons milk. Heat until bubbles form around the edge; remove from heat. Beat in confectioners' sugar, 1 teaspoon vanilla, and nuts. Frost cake while still warm. Allow to cool totally before cutting.

By Bron