Chocolate

Skinny Chocolate Coconut Cake Mix Cookie Bars

Tower of Chocolate Coconut Cake Mix Bar Cookies

Skinny Chocolate Coconut Cake Mix Bar Cookies

Don’t these skinny chocolate coconut cake mix bar cookies look yummy? They are incredibly easy and delicious with only 3 PointsPlus value too! When you’re craving a sweet chocolate treat, these easy chocolate cake mix bar cookies will do the trick.

My brother, Peter, and I recently published our first eCookbook – Easy Cake Mix Bar Cookies: 25 Tried and True Recipes - in conjunction with our cookie website, Best Ever Cookie Collection.

For those of you who don’t know me, I’m a longtime recipe collecting fanatic and cookie lover, who enjoys the occasional kitchen shortcut, especially when it comes to cookie baking. I discovered how quick and easy it was to make cookies using a cake mix a couple of years ago and have been enjoying experimenting with them ever since.

I’m also a lifetime member of Weight Watchers who still tracks (most days) how many PointsPlus values I’m taking in, so now I’m working to calculate the nutrition and Weight Watchers PointsPlus information for all 25 bar cookie recipes in the book. As soon as it’s complete, I will post it here for all who are interested.

The good thing about cookies, is that they are naturally portion-controlled, making them a good choice for those of us who struggle with our weight and overeating.

I’m also experimenting with ways to make the cake mix cookie and bar cookie recipes in the eCookbook lighter and healthier.

This recipe for skinny chocolate coconut cake mix bar cookies was my first attempt and it turned out pretty good, if I do say so myself!

They definitely looked a little underdone when I pulled the pan from the oven. But when it comes to baking brownie and bar cookies, it’s better to err on the underdone (not overdone) side, especially if you like your bar cookies soft and chewy. (If you bake them too long they will be dry and hard – not what you want!)

Skinny Chocolate Coconut Cake Mix Bar Cookies

This is a super simple basic recipe that you can modify dozens of ways depending on what flavor of cake mix and kinds of mix-ins you choose.

For this attempt, I chose a package of chocolate cake mix because that was what was in the pantry. Since I love the combination of chocolate and coconut (think Mounds candy bar) - I stirred in some sweetened flaked coconut, white chocolate chips and semisweet chocolate chips. And I had a bottle of coconut extract in the cupboard, so added a little for good measure.

I lightened up the recipe for these chocolate coconut cake mix bar cookies by cutting back on the oil and using some nonfat Greek yogurt in it’s place. And I used fewer mix-ins, since they can be calorie heavy.

Everyone who got to try them gave them a hearty thumbs up.

Do you have a favorite bar cookie flavor combination? Oh, please tell!

Enjoy!

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Filed Under: 3 PointsPlus, Cookies & Brownies Tagged With: Cake Mix, Chocolate, Chocolate Chip, Coconut

Skinny Chocolate Banana Muffins

By Martha McKinnon Leave a Comment

Skinny Chocolate Banana Muffins

Healthy banana muffins with a double dose of chocolate. All I can say is YUM.

I’m always on the lookout for new ways to use up the over ripe bananas that invariably end up languishing on the counter. I can’t stand to toss them away.

Banana bread is the obvious solution. Even easier is to peel them and then toss them into a ziplock bag for the freezer so they are there when I want a healthy smoothie.

This weekend I was ready to turn my way-too-ripe bananas into something more special: chocolate banana muffins.

Muffins are a favorite, but I don’t often indulge in them during the week, preferring to keep them as a weekend treat – especially when they contain chocolate!

These skinny chocolate banana muffins have just 5 WW PointsPlus Value, making them a manageable indulgence. They could defintely work as dessert in my book, especially if dusted with a little confectioners sugar or drizzled with a bit of icing.

They are at their best still warm from the oven, but will stay moist and tempting for a few days, particularly if you reheat them in a warm oven for 5 to 7 minutes.

Enjoy!

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Filed Under: 5 PointsPlus, Breads & Muffins Tagged With: Banana, Chocolate, Chocolate Chip, Whole Grain

Skinny Low Fat Chocolate Cake Recipe Roundup

By Martha McKinnon Leave a Comment

Skinny Low Fat Chocolate Cake

Do you love chocolate cake but not all the fat and calories? Me too. But it’s possible to have your cake and eat it too if you focus on baking lightened up versions of your favorites.

I’ve gathered my favorite low fat chocolate cake recipes and included more great looking light and recipes for chocolate cakes and cupcakes from other blogs and websites for you.

If you tend to use boxed cake mixes, here are some modifications you can make baking chocolate cakes:

Ideas for Baking Low Fat Chocolate Cakes with a Cake Mix

1. Low Fat Chocolate Pumpkin Cake: Mix one package (18.25 ounce) chocolate cake mix with 1 can (15 ounce) pumpkin puree and 1/2 cup unsweetened applesauce and beat until smooth. Bake at 350 degrees for about the time specified on the box. Mom shared this recipe with me the other day, when I wanted a quick cake for dinner. I baked it in 2 8-inch square foil pans – one for us and one to share. To make it extra special I sprinkled each cake with about 1/4 cup mini chocolate chips before baking. It turned out moist and delicious.

2. Low Fat Chocolate Yogurt Cake: Mix one package (18.25 ounce) chocolate cake mix with 1 cup plain non-fat Greek yogurt and 1 cup water and beat until smooth. Bake at 350 degrees for about the time specified on the box.

(For either recipe each small serving (1/24th) of recipe has around 100 calories, 3 g fat, 17 g carbs, 1 g fiber, 2 g protein and 3 WW Points+ value. Not bad for something so sweet and delicious!)

My Favorite Chocolate Cake From Scratch:

My go to from scratch recipe for chocolate cake is the old time one from the back of the package of Hershey’s cocoa powder. It’s the chocolate cake my Mom always made and the one I turn to most often. Because it’s made with cocoa powder and a modest amount of oil, it’s a great way to satisfy your craving for chocolate cake without blowing your calorie bank.

I usually cut the recipe in half (which explains why the amounts look a little funny) but it’s worth it when you have a small family and find it dangerous to have too many tempting sweets around

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Filed Under: 3 PointsPlus, 4 PointsPlus, 5 PointsPlus, 6 PointsPlus Tagged With: Chocolate

Hot Chocolate Recipe

By Martha McKinnon Leave a Comment

Do you have a favorite hot chocolate recipe or style of hot cocoa?

It was actually chilly enough here in Phoenix this morning for me to contemplate hot chocolate during my morning walk with Francie.

Days cold enough to justify drinking hot chocolate are few and far between in this part of the country.

Since it’s February 1st and many parts of the US are experiencing their coldest, snowiest winter in decades, it seemed like a good idea to take advantage of the situation and have me a cup.

It’s one of the most fun and decadent ways to get your antioxidants.

For me, hot chocolate has always been a favorite antidote to the harsh realities of winter. It forever will be associated with memories of coming in from the cold to discover a pot heating on the stove.

Mom always made it using the recipe from the side of the Hershey’s cocoa container, which technically makes it hot cocoa and not hot chocolate, I guess.

Flickr: Renee McGurk

What’s the difference between hot cocoa and hot chocolate?

Hot cocoa is made with unsweetened cocoa powder and hot chocolate with chopped or shaved chocolate bars. Both are delicious.

Once you make it at home you won’t want to go back to those packets of hot cocoa mix anymore.

Hot chocolate barely needs a recipe. It’s just a combination of hot milk and/or water, chocolate and/or sugar.

But the ratios and variations are endless! Do you use skimmed milk or whole or a nondairy alternative? My last few cups have been made with coconut milk.

What kind of chocolate – cocoa powder, sweetened chocolate or unsweetened or white?

Do you enjoy it plain, spice it up or stir it with a peppermint stick?

Is whipped cream optional or mandatory?

Do you prefer homemade hot chocolate that is not so sweet or the sweeter the better?

Sometimes the simplest recipes can take a little work to get them just the way you like them. The cool thing about homemade hot chocolate, is that by selecting the ingredients that meet your requirements, you can have it just the way you like it!

Quality Dark Chocolate

Just be sure to use the highest quality chocolate you can.

Did you know cocoa drinking actually originated with the Aztecs who shared the process for making it with Cortez, who then brought it back to Spain?

Back then cocoa was an unsweetened beverage.

Eventually the Italians added sugar and it’s popularity spread widely. Something else for which to thank the Italians!

Hot Cocoa Recipe

Makes 5 servings

This is the one I grew up on. These days, I make it with a little more cocoa and less sugar. Adjust the proportions to suit your tastes.

1/2 cup sugar
1/4 cup unsweetened cocoa
Dash salt
1/3 cup hot water
4 cups milk
3/4 teaspoon vanilla extract
Miniature marshmallows or sweetened whipped cream (optional)

Stir together sugar, cocoa, salt and water in medium saucepan Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir for 2 minutes. Add milk, stirring constantly, heating to desire temperature. (Don’t let it come to a boil.)

Remove from heat and add the vanilla. Whisk until foamy. Serve topped with marshmallows or whipped cream, if desired.

Hot Chocolate Variations: Add any of the following when you add the vanilla…

Spiced Cocoa: 1/8 teaspoon ground cinnamon and 1/8 teaspoon ground nutmeg. Serve with cinnamon stick, if desired.

Mint Cocoa: 1/2 teaspoon mint extract OR 3 tablespoons crushed hard peppermint candy OR 2 to 3 tablespoons white creme de menthe. Serve with peppermint candy stick, if desired.

Orange Cocoa: 1/2 teaspoon orange extract OR 2 to 3 tablespoons orange liqueur.

Mocha Cocoa: 2 to 2-1/2 teaspoons powdered instant coffee.

Maple Cocoa: 1/2 teaspoon maple extract.

Single Serving: Combine 1 heaping teaspoon HERSHEY’S Cocoa, 2 heaping teaspoons sugar and dash salt in small saucepan Add 2 teaspoons cold milk; stir until smooth. Add 1 cup milk and stir until well combined. Heat over medium until desired temperature is reached.

Rich & Creamy Hot Chocolate Recipe

Makes 4 to 5 servings

2 cups half & half, whole milk or nondairy milk of your choice
4 ounces bittersweet chocolate, chopped
4 ounces milk chocolate, chopped
1 tablespoon sugar
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon (optional)

Heat the milk in a saucepan on medium heat to just below the simmering point. Remove pan from the heat and add both chocolates. When the chocolates are melted, add the sugar, vanilla extract, and cinnamon (if using) and whisk vigorously. Reheat gently and serve immediately.

More hot chocolate recipes from around the web…

Rachel Ray’s Mexican Hot Chocolate – spiced with cinnamon and chile powder

Mayan Hot Chocolate – the healthiest recipe I’ve ever seen comes from Rancho La Puerta Spa where they’ve added butternut squash puree

Parisian Hot Chocolate – milk, dark chocolate and brown sugar give it a French twist. From David Lebovitz

White Hot Chocolate – for those who prefer white chocolate from Martha Stewart

Hazelnut Hot Chocolate – for those who love nutella from Big City Little Kitchen

Tuscan Hot Chocolate – an Italian version from Divina Cucina

Healthy Homemade Hot Chocolate Mix – a great alternative to packaged hot chocolate mix from Whole Foods

Peppermint Hot Chocolate – for peppermint patty lovers from Taste of Home

Vegan Mexican Hot Chocolate – A healthy vegan alternative from Elana’s Pantry

Spiced Hot Dark Chocolate - Another healthy alternative with Ayurvedic spices from Whole Living

Homemade Hot Cocoa Mix – A highly rated mix from Alton Brown and The Food Network

Filed Under: Breakfast & Brunch, Drinks Tagged With: Chocolate

Easy Chocolate Dessert Recipe – Mocha Pots de Creme – The Best Easy Dessert Recipe for Chocolate Lovers

By Martha McKinnon 1 Comment

Deliciously Easy Chocolate Dessert

Are you looking for a super easy chocolate dessert recipe that is rich and satisfying?

These 10-minute mocha pots de creme is one of my favorite easy chocolate deserts and it’s from one of my favorite baking books – The Weekend Baker: Irresistible Recipes, Simple Techniques, and Stress-Free Strategies for Busy People by Abigail Johnson Dodge.

I first discovered this easy dessert recipe that’s perfect for chocolate lovers back in 2008 when I was putting together the menu for a private baking/dessert class I was teaching and have made it many times since.

As Abby explains in the book, Pot de creme is the French version of American pudding.

This recipe is particularly simple – you just whip the ingredients together in a blender. It really is a 10 minute easy chocolate dessert recipe with just 6 ingredients.

[Read more...]

Filed Under: 4 PointsPlus, Desserts & Sweets Tagged With: Chocolate

Chocolate Mousse Recipe

By Martha McKinnon 1 Comment

Chocolate mousse is a classic dessert that has retained its popularity through the decades.

Food fads come and go but you can always count on the classics to be there for you. There’s a reason chocolate mousse is a classic. It has a lot going for it! It’s a rich and elegant dessert that is simple to make, tastes delicious, and can be prepared a day ahead, making it perfect for when having people over.

Chocolate mousse doesn’t call for any exotic ingredients – just chocolate, butter, vanilla, eggs, sugar, and cream. And with 224 calories and 7 Weight Watchers PointsPlus, this is one indulgence worth planning for every once in a while.

While chocolate mousse is easy, it does require familiarity with a few common kitchen techniques – melting chocolate, whipping egg whites, whipping cream, and folding ingredients together – which aren’t difficult but can go wrong if you aren’t careful.

The best way to get comfortable is to read the recipe thoroughly once or twice before beginning, pay attention to all the visual cues provided, look up anything you are not sure about, and practice.

Even if your chocolate mousse isn’t perfect, it will be a whole lot better than anything you would make from a box or pick up at the market.

High-quality bittersweet or semisweet chocolate will make a big difference in this chocolate mousse recipe. Some of my favorites include Lindt, Valronha, Ghirardelli, and Hershey’s Special Dark (the only option at the local grocery store here in northern Wisconsin).

Note: One word of caution. This chocolate mousse recipe is made in the classic way using raw eggs. If you are concerned about eating raw eggs, I have included two recipes that don’t use eggs at the end of this post.

You can serve this chocolate mousse in individual wine/dessert goblets or in a large bowl, letting everyone serve themselves.

Chocolate Mousse Recipe

Servings: 8

Ingredients

6 ounces bittersweet or semisweet chocolate, chopped into coarse chunks
4 tablespoons (1/4 cup) butter
2 tablespoons strong coffee, brandy, rum, orange liqueur, or coffee liqueur
1 teaspoon vanilla extract
Pinch of salt
4 large eggs, separated
2 tablespoons sugar
1/2 cup heavy cream, chilled
Whipped cream for serving, optional

Preparation

Place the chocolate and butter in a microwave safe bowl, and microwave until melted and smooth, stopping to whisk the mixture often. This will take from 30 seconds to 3 minutes. Whisk in the egg yolks one at a time, making sure that each egg is fully incorporated before adding the next one. Set aside.

Place the egg whites in a medium mixing bowl and whip with an electric mixer on low speed until they are foamy. Increase the speed to medium-high and continue to whip while slowly adding in the sugar, until the egg whites are glossy and form soft peaks. (Soft peaks will bend or droop slightly downward from the tip of the whisk or beater when it is held up.)

Whisk one-fourth of the beaten egg whites into the chocolate mixture. Then, using a rubber spatula, gently fold the remaining egg whites into the chocolate mixture, until no large streaks of egg whites remain.

Place the chilled cream in a medium mixing bowl and whip with an electric mixer set on medium speed until soft peaks form. Gently fold the whipped cream into the mousse.

Spoon the mixture into individual wine/dessert goblets or a large serving bowl. Cover with plastic wrap and refrigerate until set, about 2 hours.

Serve garnished with a dollop of whipped cream, if desired.

Nutritional Estimates Per Serving (1/8th): 224 calories, 17.1 g fat, 17.0 g carbs, 0 g fiber, 3.9 g protein and 7 PointsPlus value.

Eggless Chocolate Mousse Recipe

Servings: 8

This is a delicious egg-free chocolate mousse recipe made with miniature marshmallows that takes just 30 minutes to make, but but needs about 6 hours in the refrigerator to set before serving.

Ingredients

4 cups miniature marshmallows
3/4 cup whole milk
3 ounces bittersweet or semisweet chocolate, chopped into fine pieces
3/4 cup heavy cream, chilled
2 teaspoon vanilla extract

Preparation

In a medium saucepan, cook the marshmallows, milk, and chocolate over low heat, whisking constantly, until the mixture is melted and smooth, about 4 minutes.

Transfer the chocolate marshmallow mixture to a medium bowl and place it in a larger bowl filled with ice water. Whisk often until cool and thickened, about 15 minutes.

In a medium mixing bowl, whip the chilled cream and vanilla with an electric mixer on medium speed until soft peaks form, about 2 minutes. Fold the whipped cream into the chocolate mixture, until just a few white streaks remain.

Spoon the chocolate mousse into individual goblets or a large serving bowl. Cover with plastic wrap and refrigerate until set, about 6 hours and up to 2 days.

Nutritional Estimates Per Serving (1/8th): 196 calories, 8.1 g fat, 28.2 g carbs, 0.6 g fiber, 1.4 g protein and 5 WW PointsPlus value

Source: The America’s Test Kitchen Family Cookbook, Heavy-Duty Revised Edition

More Chocolate Mousse Recipes from around the Web

Julia Child’s Perfect Chocolate Mousse Recipe from acclaimed pastry chef, David Lebovitz, who calls this the best chocolate mousse recipe he has ever made.
Amaretto-Spiked Chocolate Mousse Recipe – a dairy free vegan chocolate mousse that uses soy milk and tofu from Heidi at 101 Cookbooks.
How to Make Chocolate Mousse Video that clearly demonstrates all the steps and techniques for making traditional chocolate mousse in case you want more visual guidance.
Ellie Krieger’s Healthy Chocolate Mousse – using silken tofu, chocolate and cocoa powder with lots of good reviews

Filed Under: 5 PointsPlus, 7 PointsPlus, Desserts & Sweets Tagged With: Chocolate

Chunky Chocolate Cookie Recipe

By Martha McKinnon 2 Comments

I love cookies, all kinds of cookies, and have a huge collection of cookie recipes that I’m busily working to publish on my website, Best Ever Cookie Collection.

I’m a fan of delicious easy recipes.

It seems that the older I get the less patience I have for time consuming complicated recipes.

Making homemade cookies is a lot easier than most other homemade baked treats.

Cookies are perfect for sharing too, which is important when you have a small family like I do.

This is one of my current favorite chocolate cookie recipes.

Chunky Chocolate Cookies

It makes chocolate cookies that are chock full of chunks of yummy goodness – chocolate chips, nuts, and plump dried fruit.

It’s not the easiest cookie recipe ever, but it’s really not that hard, either, and the cookies are rich and decadent.

Baking From My Home To Yours

The recipe comes from the popular cookbook, by Dorie Greenspan. It’s a big, beautiful book full of well explained recipes for all kinds of yummy homemade baked treats. Everything I’ve tried from Baking from My Home to Yours so far has turned out great.

Dorie aptly named her chunky chocolate cookies, Chocolate Chunkers and explains that they are based on a chocolate cookies recipe she made while working as a pastry chef at Soho Charcuterie and Sarabeth’s in NYC.

In Baking From My Home To Yours, Dorie encourages “playing around” with recipes – tweaking them to make them your own and this is one recipe you can definitely customize to suit your tastes, by varying the kinds of chocolate, nuts, and dried fruit you choose.

When I first made these chunky chocolate cookies, I opted for a combination of dark and white chocolate, macadamia nuts, and chopped dried apricots and they were delicious. I gave most of them to my chocolate loving friend Beth for her birthday.

Chopped Dried Apricots

Next time I want to make them more like the Nestle Chunky bar and use peanuts, milk chocolate and raisins.

Chunky Chocolate Cookie Dough

Chunky Chocolate Cookie Recipe

Prep Time: 15 minutes
Bake Time: 12 minutes per batch
Yield: 2 dozen

Ingredients

1/3 cup flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking powder
3 tablespoons unsalted butter, cut into several pieces
6 ounces bittersweet chocolate, coarsley chopped
1 ounce unsweetened chocolate choarsely chopped
2 large eggs
2/3 cup sugar
1 teaspoon vanilla
6 ounces semisweet chocolate chips or chunks
6 ounces milk or white chocolate chips or chunks
1 1/2 cups coarsely chopped nuts
1 cup moist plump raisins, dried cranberries, or finely chopped apricots

Recipe Preparation

Place an oven rack in the center of your oven and preheat the oven to 350 degrees F. Line two heavy duty baking sheets with parchment paper or silicone liners.

In a medium-size bowl whisk together the flour, cocoa powder, salt and baking powder.

Melt the butter, bittersweet chocolate and unsweetened chocolate either in the microwave, on the stove top or in a double boiler, whatever method you prefer. Be sure to do this gently just until the chocolate and butter melt and and the mixture is smooth and shiny. Don’t let it get too hot or the butter will separate. Set aside to cool.

In a large bowl beat the eggs and sugar together with an electric mixer on medium high speed until the mixture is pale and foamy, about 2 minutes. Beat in the vanilla and then scrape down the sides of the bowl with a rubber spatula until everything is blended well. Add the melted chocolate mixture and beat on low speed only until the mixture is blended together.

Scrape down the sides of the bowl again to make sure everything gets fully mixed. With the mixer on low, add the flour mixture, mixing just until the dry ingredients are blended into the dough. Scrape down the sides of the bowl again and then stir in the chocolate chunks/chips, nuts and dried fruit. (The dough will be very chunky.)

Drop the dough by generously heaping tablespoonfuls onto prepared baking sheets at least 1 inch apart. Bake the cookies one sheet at a time for 10 to 12 minutes. The tops should look dry but the interiors should still be soft.

Remove from the oven and carefully transfer the cookies with a thin spatula to cooling racks to cool completely

Makes about 2 dozen cookies

Tips & Hints:

Chunky chocolate cookie dough can be covered in plastic and refrigerated for up to 3 days before baking.
If once cooled, the cookies seem a little too gooey for you, refrigerate for about 10 minutes and they will firm up.

Serving Suggestion: Chunky chocolate cookies are great on their own with a glass or milk, and are especially good broken up and stirred into slightly softened ice cream for extra delicious “cookies and cream.”

Shortcuts & Substitutes: Make Chunky Chocolate Cake Mix Cookies instead.

Yield: Makes about 2 dozen chunky chocolate cookies

Source: Baking from My Home to Yours by Dorie Greenspan

More Easy Cookie Recipes

Apricot Almond White Chocolate Chip Cookies
Chocolate Chocolate Chip Cookies
Chunky Chocolate Cake Mix Cookies

Filed Under: Cookies & Brownies, Desserts & Sweets Tagged With: Chocolate

Easy Ganache Topped Brownies

By Martha McKinnon 3 Comments

I love quick and easy dessert recipes, don’t you? I used to be willing to spend all day baking in the kitchen, but not any more, so I’m always on the lookout for ways to make cooking and baking easy and delicious.

Here’s another great idea for taking something really easy – a box of brownie mix – and dressing it up to make it special.

These are brownies that I cut with round cutter and then topped with ganache and a fresh raspberries.

Ganache is one of those things that sounds complicated but is really simple.

It’s just a combination of hot cream and chocolate stirred together until smooth and shiny.

Sometimes a little butter is added for extra shininess.

Brownies Topped with Ganache

Talk about transforming a plain pan of brownies into an impressive easy dessert recipe that will have your friends swooning! I got the idea from Betty Crocker, when I wanted a nice dessert to take to my friend Nancy, who invited us for dinner recently, but didn’t have the time or inclination to spend hours in the kitchen. (I could have picked up something at the store, but I think desserts baked at home taste so much better than most anything you buy already made.)

Betty calls them ganache topped brownie bites. She suggests you mix up a box of brownie mix and bake them in 48 mini muffin cups, which I didn’t have. So I mixed up the box of brownies according to the package directions and hten baked them in a 9×13-inch pan and cut them into rounds. (You could also cut them into squares which would be even easier.)

If you prefer you could always begin with your favorite scratch brownies too, which would be even better.

Easy Ganache Topped Brownies Recipe

1 box of brownies, baked according to package directions
2/3 cup heavy cream
1 cup (6 ounces) semisweet chocolate chips or your favorite chocolate chopped
Fresh raspberries, optional

In a small saucepan, heat the heavy cream over low heat to just below boiling. Remove from the heat and stir in chocolate until melted and smooth. Set aside until the mixture is thick enough to coat a spoon, about 15 minutes.

While the ganache cools, cut the cooled brownies into desired shape with a knife or small cookie or biscuit cutter.

Spoon the chocolate ganache mixture onto each brownie and garnish with fresh raspberries, if desired.

More Delicious Brownie Recipes…

Filed Under: Cookies & Brownies, Desserts & Sweets Tagged With: Chocolate

News & Updates

Skinny Chocolate Banana Muffins

Skinny Low Fat Chocolate Cake Recipe Roundup

Hot Chocolate Recipe

Hot Cocoa Recipe

Rich & Creamy Hot Chocolate Recipe

More hot chocolate recipes from around the web…

Easy Chocolate Dessert Recipe – Mocha Pots de Creme – The Best Easy Dessert Recipe for Chocolate Lovers

Chocolate Mousse Recipe

Chocolate Mousse Recipe

Eggless Chocolate Mousse Recipe

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Hot Cocoa Recipe

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More hot chocolate recipes from around the web…

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Eggless Chocolate Mousse Recipe

Chunky Chocolate Cookie Recipe

More Easy Cookie Recipes

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