Dark Chocolate Fudge Brownies

These Dark Chocolate Fudge Brownies are a hit time after time. The edges are as soft and fudgy as the center. We've even had them in place of birthday cake.By contributing writer Beth

I could eat dessert pretty much every day. That’s a fact my family has come to live with and accept. Sometimes it’s hit or miss when I’m trying out new recipes, but these Dark Chocolate Fudge Brownies are a hit time after time. When we have guests, my family begs me to make these brownies. We’ve even had these brownies in place of birthday cake. They’re that special!

I know that some people love the chewy part of the brownie edges, but I’m a gooey center girl myself. And that, my friends, is my very most favorite part of these brownies. The edges are as soft and fudgy as the center. I know! It was hard for me to believe at first. I think the magic is in the parchment paper lining. It keeps the edges from overcooking.

These rich brownies are great by themselves or topped with vanilla ice cream.

Dark Chocolate Brownies
Recipe type: Dessert
Serves: 24 squares
 
Ingredients
  • ½ cup unsalted butter, melted
  • ½ cup + 2 tablespoons melted coconut oil
  • 2¼ turbinado sugar
  • 5 eggs
  • 2 teaspoons vanilla extract
  • ¾ cup all-purpose flour
  • 1 cup cocoa powder
  • 1½ teaspoons salt
  • 1 cup chocolate chips
Instructions
  1. Heat oven to 350° F.
  2. Prepare a 9 x 13 inch pan by lining it with parchment paper. Spray the parchment with nonstick cooking spray.
  3. In a medium bowl, combine the butter, coconut oil, and sugar. Stir to combine.
  4. Add the eggs and vanilla extract to the bowl. Stir well so that the eggs are evenly mixed.
  5. In a small bowl, combine flour, cocoa powder, and salt. Stir.
  6. Pour the dry ingredients into the wet ingredients. Stir just until they pull together. There will still be a few clumps.
  7. Add the chocolate chips and stir very lightly (maybe 8 times).
  8. Pour the batter into the pan and bake for 32 minutes. Do not do a toothpick test. The batter should be barely set in the middle. If you jiggle the pan and see the middle move, then put it back in the oven for about 2 minutes.
  9. Allow the brownies to cool in the pan for 15 minutes. They will continue to cook during this time.
  10. Remove the brownies from the pan by using the parchment as handles. Move the brownies and parchment to a cooling rack. Serve warm or cool.
Notes
You can substitute all butter for the coconut oil.
You can substitute 2 cups of white sugar for the turbinado sugar. I prefer the turbinado because it has a slight molasses flavor and it adds more character to the dish.
If you use salted butter you'll want to reduce the amount of salt you add.

These Dark Chocolate Fudge Brownies are a hit time after time. The edges are as soft and fudgy as the center. We've even had them in place of birthday cake.

You might also like…

This post may contain a link to an affiliate. See my disclosure policy for more information.

Gluten-Free Chocolate Cranberry Cookies

These Gluten-Free Chocolate Cranberry Cookies use fresh cranberries, allowing you to get their vibrant color and tart glory! | The Happy HousewifeBy contributing writer Tessa

These Gluten-Free Chocolate Cranberry Cookies use fresh cranberries, allowing you to get their vibrant color and tart glory!

Here in Oregon, we actually get homegrown fresh cranberries this time of year from a coastal town in the south. Vincent Cranberries are a real treat, and since I had some on hand, I wanted to find a way to use the fresh berries in a cookie.

These Gluten-Free Chocolate Cranberry Cookies use fresh cranberries, allowing you to get their vibrant color and tart glory! | The Happy Housewife

Gluten-Free Chocolate Cranberry Cookies
Serves: 24
 
Ingredients
  • ½ cup allowed butter, ghee, palm shortening, or coconut oil (I used grass-fed butter)
  • ¾ cup granulated sugar or more to taste (I used palm sugar)
  • 1 egg
  • 2 teaspoons vanilla extract
  • ½ teaspoon sea salt
  • ½ teaspoon baking soda
  • 1 cup gluten-free flour (I used ⅓ cup each brown rice, tapioca, and rice flour)
  • 1 cup gluten-free rolled oats
  • 1 tablespoon gelatin or 1 teaspoon guar or xanthum gum
  • 1 cup dark chocolate chips
  • ¾ cup chopped fresh cranberries
Instructions
  1. Preheat oven to 350° F. Line a cookie sheet with parchment paper.
  2. In the bowl of a mixer, beat the softened butter with the sugar until creamy. Scrape down the sides of the bowl if necessary.
  3. Beat in the egg and vanilla.
  4. With the mixer still running, sprinkle in the sea salt, baking soda, and gelatin or gum.
  5. Continue with the flours and the oats.
  6. Taste and add more sugar (or stevia) if you like.
  7. Mix in the chocolate chips and fresh cranberries.
  8. Drop rounded tablespoons about 2 inches apart onto the parchment lined cookie sheet. Bake at 350° for about 10 minutes until just golden.

These Gluten-Free Chocolate Cranberry Cookies use fresh cranberries, allowing you to get their vibrant color and tart glory! | The Happy Housewife

You might also like…

This post may contain a link to an affiliate. See my disclosure policy for more information.

Buckeyes

I love buckeyes, they are one of my favorite Christmas candies. What I love about them, is that unlike many other Christmas candy, you don’t have to own a candy thermometer or double boiler.

I love buckeyes, they are one of my favorite Christmas candies. What I love about them, is that unlike many other Christmas candy, you don't have to own a candy thermometer or double boiler. This foolproof recipe turns out every single time!

This foolproof recipe turns out every single time!

Buckeyes
Recipe type: Dessert
 
Ingredients
  • 2 cups creamy peanut butter
  • ½ cup butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups sifted confectioners’ sugar
  • 6 ounces semi-sweet chocolate chips
  • 2 tablespoons shortening (if you don’t use shortening you can substitute with paraffin)
Instructions
  1. Line a baking sheet with waxed paper; set aside.
  2. In a medium bowl, mix peanut butter, butter, vanilla, and confectioners’ sugar to form a smooth stiff dough.
  3. Shape into ping pong sized balls.
  4. Place on wax paper, and refrigerate or place in the freezer for 30 minutes
  5. Melt shortening and chocolate together on stove top over low heat.
  6. Stirring constantly until smooth, and remove from heat.
  7. Insert a wooden toothpick into a ball, and dip into melted chocolate.
  8. Refrigerate for 30 minutes to set.

Buckeyes at The Happy Housewife

This post may contain a link to an affiliate. See my disclosure policy for more information.

Chocolate Chestnut Torte (Paleo)

This decadent, rich, chocolate chestnut torte can be made with paleo ingredients and topped with ganache and cranberries for a beautiful holiday dessert. Found at The Happy HousewifeBy contributing writer Tessa

This decadent, rich, chocolate chestnut torte can be made with paleo ingredients (or not) and topped with ganache and cranberries for a delicious and beautiful holiday dessert.

Chestnuts are seasonal and Christmasy, and I have always wanted to play around with them. Italians use them in many ways. They eat them roasted, pureed with sugar and milk, as well as dried and ground into a flour to bake with. I have seen very creative recipes that use chestnuts for Thanksgiving stuffing and some pretty amazing looking pasta dishes too.

Slightly sweet and nutty, the chestnut has a mild flavor and is easy to play with and snack on. I think they would be a great trail snack if you like to hike. They’re portable, loaded with natural sugars and starch, have a decent amount of fiber, and are a good energy booster!

I have added them to this decadent, rich, chocolate torte. While I think they could be left out if you can’t find them in the grocery store, they are worth trying. I purchased mine peeled and roasted.

This decadent, rich, chocolate chestnut torte can be made with paleo ingredients and topped with ganache and cranberries for a beautiful holiday dessert. Found at The Happy Housewife

Paleo Chocolate Chestnut Torte
Serves: 12
 
Ingredients
  • 12 ounces unsweetened chocolate squares or any dark chocolate
  • ½ cup any milk or cream (I used full fat coconut milk)
  • 2 cups granulated sugar (I used palm sugar and some stevia)
  • ½ cup ghee, palm shortening, coconut oil, or any solid fat (I used ghee)
  • 4 eggs
  • 1 cup roasted and peeled chestnuts
  • 2 teaspoons vanilla extract
  • ¼ teaspoon sea salt
Instructions
  1. Preheat oven to 350 degrees and grease a 9 inch cake pan.
  2. In a small saucepan, gently melt the chocolate with the milk over low heat..
  3. Transfer mostly melted chocolate to a food processor and add the remaining ingredients. Puree until smooth, a couple of minutes. Taste and make sure the sweetness is to your liking.
  4. Scoop into the prepared pan, smoothing out the top.
  5. Bake for 20-30 minutes until the top looks dry and a toothpick inserted in the center comes back clean.
  6. Let cool, then chill in the fridge for best texture.
Notes
I used unsweetened chocolate squares in my recipe so I could avoid the soy found in most commercial chocolate and choose the sweetener. Any chocolate will work in the recipe, but you will have to greatly reduce the amount of sweetener if you use one that is already sweetened. Start with a ½ cup total and go from there.

I added a glossy ganache (melted chocolate with coconut milk to thin) and cranberries, but this torte is good by itself! I think some tart leftover cranberry sauce on top would be fun too.

This decadent, rich, chocolate chestnut torte can be made with paleo ingredients and topped with ganache and cranberries for a beautiful holiday dessert. Found at The Happy Housewife

You might also like…

This post may contain a link to an affiliate. See my disclosure policy for more information.