Cocoa Brownies

    Ever have one of those cravings for something sweet and to no avail you can't find a single thing in the house? That was exactly my position today, I haven't been to the grocery store in weeks (shame on me, I know!) but after a little searching I found this recipe. ... I double checked my pantry and did a little happy dance when I figured out that had everything I needed for chocolately goodness within just a few minutes!

Best Cocoa Brownies 

Epicurious | November 2003 Alice Medrich - BitterSweet 

Cocoa brownies have the softest center and chewiest candylike top "crust" of all because all of the fat in the recipe (except for a small amount of cocoa butter in the cocoa) is butter, and all of the sugar is granulated sugar rather than the finely milled sugar used in chocolate. Use the best cocoa you know for these fabulous brownies.

Yield: Makes 16 large or 25 smaller brownies

Ingredients:
10 tablespoons (1 1/4 sticks) unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 cold large eggs
1/2 cup all-purpose flour
2/3 cup walnut or pecan pieces (optional)

Special equipment: An 8-inch square baking pan

Preparation:
Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of the baking pan with parchment paper or foil, leaving an overhang on two opposite sides.

Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.

Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.

Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack.

Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.

Chocolate note: Any unsweetened natural or Dutch-process cocoa powder works well here. Natural cocoa produces brownies with more flavor complexity and lots of tart, fruity notes. I think it's more exciting. Dutch-process cocoa results in a darker brownie with a mellower, old-fashioned chocolate pudding flavor, pleasantly reminiscent of childhood.

Chocolate Cupcakes with Nutella and Vanilla Cream Cheese Frosting

Chocolate Cupcakes with Nutella, and Vanilla Cream Cheese Frosting

Cupcakes adapted from Chocolate Buttermilk Cupcakes
Frosting adapted from My Baking Addiction

Yield: 3 dozen cupcakes

Ingredients:

For the Cupcakes:
2/3 cup Nutella
1 cup all-purpose flour
1 1/2 cups cake flour
1 1/2 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
3/4 tsp salt
3 large eggs
1 1/2 cups sugar
3/4 cup butter, softened
2 1/2 cups buttermilk

Vanilla Cream Cheese Frosting:
10 ounces cream cheese, softened
5 tablespoons butter, softened
1 pound powdered sugar (about 3 3/4 cups), sifted
2 teaspoons pure vanilla

Nutella Cream Cheese Frosting:
6 ounces cream cheese, softened
2 tablespoons butter
1/2 cup Nutella
1 pound confectioners’ sugar (about 3 3/4 cups), sifted
1 teaspoons vanilla extract
2 tablespoons milk

Directions:
For the Cupcakes
Line 3 dozen muffin cups with cupcake liners or grease using non-stick spray. Set aside. Preheat oven to 350F.

Sift together flour, cocoa powder, baking soda, baking powder and salt. Set aside.

In a large bowl, beat the butter and sugar for 5 minutes, until it is pale and thick. Add in the eggs. Mix until combined. Add in the nutella. Now, add in the buttermilk. Beat until well incorporated.

Add the flour mixture in 3 increments and beat until smooth. Divide batter into the cupcake tins. Bake for 25 minutes or until a toothpick comes out clean. Remove from oven and let cool completely before frosting.

Vanilla Cream Cheese Frosting:
Cream the butter and cream cheese in the large mixing bowl of a stand mixer. Add the vanilla. Slowly incorporate the powdered sugar. Scrape down the sides of the bowl. Beat on high speed until fluffy and smooth, adding milk or additional sugar (if needed) to reach desired consistency.

Nutella Cream Cheese Frosting:
Cream the butter and cream cheese in the large mixing bowl of a stand mixer. Add the Nutella and vanilla and continue to cream. Slowly incorporate the powdered sugar. Scrape down the sides of the bowl. Beat on high speed until fluffy and smooth, adding milk or additional sugar (if needed) to reach desired consistency.