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Brownie Recipes – 5 Chocolate Twists on a Classic

December is usually the month when we let go of our diets and just try to deal with crazy preparations for the holidays by indulging in our favorite treats. Is there anything more comforting than a brownie? How about you browse through these twists on classic brownie recipes and let us know if anything tops […]

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Chocolate-Dipped Madeleines

Indulge your sweet tooth with madeleines, the French-inspired dessert or sweet snack. You’ll only need to make a creamy batter, then flavor it with lemon zest and vanilla. Feel free to make more than one single batch or increase your batches in size. You’ll need them when your friends will be coming over, trust us. Even if you serve the madeleines with coffee.

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Ingredients Needed for Chocolate-Dipped Madeleines

2 eggs
⅓ cup sugar
salt
1 teaspoon vanilla extract
⅔ cup melted butter
1 teaspoon lemon zest
1 cup flour
6 ounces of chocolate

How to Make Chocolate-Dipped Madeleines

Add the eggs, sugar, and vanilla extract to a bowl. Season with salt and mix until smooth using a hand mixer.
Add the melted butter, lemon zest, and flour. Mix more until you have a smooth and even creamy batter.
Transfer the cream to a piping bag. Line a baking tray with parchment paper. Start forming the madeleines. We’ve made 8 of them.
Bake them for 15 minutes at 330⁰F/165⁰C.
For the chocolate dip:
Melt the chocolate using the bain-marie method. Split it into squares and add it to a heatproof bowl set above a cooking pot of simmering water. Stir the chocolate as it melts.
Dip each madeleine in melted chocolate and set them aside for 30 minutes.

Chocolate and Butternut Squash Cheesecake

There is no way this recipe could have passed by without being noticed! Plus, we’re top notch cheesecake fans so making this recipe was a real no-brainer. The combination of butternut squash and chocolate is exquisite, and we invite you to try the recipe and share your opinion with us.

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Ingredients Needed for Chocolate and Butternut Squash Cheesecake

10 ounces of chocolate cookies
3 ounces of butter, melted
7 ounces of cream cheese
½ cup sugar
½ cup brown sugar
1 ½ tablespoons of flour
lemon zest
4 eggs
5 ounces of butternut squash puree
2 tablespoons of yogurt
1 tablespoon sour cream

How to Make Chocolate and Butternut Squash Cheesecake

Add the chocolate chip cookies in your food processor along with the melted butter. Blend them until smooth.
Add the mixture in a round cake tin, approximately 10 inches (25 cm) in diameter.
Slide the cake into the oven for the next 35 minutes at 350 degrees F/175 degrees C.
In the meantime, grab a large bowl and add the cream cheese in it.
Add the sugar, brown sugar, flour, lemon zest, eggs, squash puree, yogurt, and sour cream.
Pour the liquid mixture over the cake.
Slide the cake into the oven again, this time for 50 minutes at 360 degrees F/180 degrees C.
To make the cake even better, you can top it with some caramel topping and chopped walnuts.

Oreo and Orange Chocolate Cake

Don’t be deterred by the apparently long cooking time for this cake. It’s really just a 10 to 20 minutes undertaking, tops. The rest is refrigerating time. It all comes down to making two mixtures and candying orange slices. The first mixture is Oreos with dark chocolate and the other one a milk chocolate and heavy cream blend.

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Ingredients Needed for Oreo and Orange Chocolate Cake

For the chocolate biscuit mixture:

12 ounces of oreo biscuits
7 ounces of melted dark chocolate

For the milk chocolate mixture:

7 ounces of milk chocolate
½ cup heavy cream

For the oranges:

1 medium orange, sliced
⅓ cup sugar
2 cups of water

How to Make Oreo and Orange Chocolate Cake

For the chocolate biscuit mixture:
Add the Oreos to the mixer bowl and crush them. Add the melted dark chocolate and mix more until even.
Coat a tart pan with this mixture. Refrigerate for 2 hours.
For the milk chocolate mixture:
Melt the milk chocolate using the bain-marie method (or your microwave oven). Add the heavy cream in the process and mix. Set aside.
For the oranges:
Add the orange slices, sugar, and water to a cooking pot over medium heat.
Cook and continuously stir until the sugar melts. Cook for 10 minutes more, then remove from heat.
Assemble the cake:
Pour the milk chocolate mixture into the tart pan. Shake it and rotate it so that the mixture forms an even layer. Refrigerate for 2 hours.
Top with the candied orange slices.

No-Bake Oreo Chocolate Cake

Let’s get extra-chocolatey and crunchy, here. For this no-bake cake use a lot of Oreos, both for the buttery base and for the topping. As for the filling, 2 cups of melted chocolate mixed with some heavy cream should do the trick. Don’t you think?

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Ingredients Needed for No-Bake Oreo Chocolate Cake

For the base:

10 ounces of oreos
½ cup melted butter

For the filling:

2 cups of melted dark chocolate
2 tablespoons of heavy cream
4 ounces of oreos crumbled (for the topping)

How to Make No-Bake Oreo Chocolate Cake

For the base:
Add the Oreos to the mixer bowl and crush them. Add the melted butter and mix more.
Transfer the mixture to a 22 x 12 x 1.8 (4.5m) rectangular springform pan. Spread it evenly, then press it gently using your hands. Set aside.
For the filling:
Add the melted chocolate and heavy cream to a bowl. Mix until even using a spatula.
Pour this mixture into the springform pan. Add the crumbled Oreos. Refrigerate for 2 hours.

Oat and Banana Chocolate Muffins

Chocolatey and fruit never get old, right? Indulge your sweet tooth with chocolate and cocoa muffins. Upgrade the chocolate flavor with bananas, peanut butter, and almond milk. And don’t say ‘no’ to a hint of vanilla. Also, give them some texture with chewy healthy rolled oats.

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Ingredients Needed for Oat and Banana Chocolate Muffins

½ cup cocoa powder
½ teaspoon baking powder
1 teaspoon baking soda
salt
2 bananas, blended
2 tablespoons of peanut butter
1 teaspoon vanilla extract
1 teaspoon white wine vinegar
½ cup almond milk
2 cups of rolled oats
½ cup chocolate chips
lemon zest for garnishing

How to Make Oat and Banana Chocolate Muffins

Add the cocoa powder, baking powder, and baking soda to a bowl. Season with salt and mix until even. Set aside.
Add the blended bananas, peanut butter, vanilla extract, and white wine vinegar to a bowl. Whisk until you have a smooth cream.
Add the cocoa mixture and whisk more. Add the almond milk and continue to whisk until smooth.
Add 1 cup of rolled oats and mix until even using a spatula. Add gradually the other cup of rolled oats and mix until you make a thick batter. Add the choco chips and mix more.
Transfer the mixture to muffin cups. You can use 2 muffin pans with 6-cup each, or one big 12-cup muffin pan.
Bake for 25 minutes at 350⁰F/175⁰C. Serve sprinkled with lemon zest.

Walnut and Chocolate Milk Cupcakes

You can make these cupcakes in no time and eat them just as quickly. Of the 200 minutes, you need to put them together, the most of it is refrigeration time, 180 minutes to be more exact. Time well spent, if you like finger-licking milky and chocolatey bites. Cupcakes that combine the Crunchy and Creamy in a delicious way.

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Ingredients Needed for Walnut and Chocolate Milk Cupcakes

1 cup condensed milk
½ cup cocoa powder
2 teaspoons of butter
orange zest
1 tablespoon heavy cream
1 teaspoon olive oil
⅓ cup walnuts, crushed

How to Make Walnut and Chocolate Milk Cupcakes

Add the condensed milk to a cooking pot over low heat. Also, gradually add the cocoa powder while continuously whisking. Whisk until smooth.
Add the butter and heavy cream, season with orange zest, and whisk more until even.
Transfer the mixture to a 7 x 5 x 1 inches (18 x 12 x 2.5cm) baking dish and refrigerate for 2 hours.
Remove from fridge. Grease your hands with the olive oil to avoid sticking and transfer the chocolate mixture to cupcake baking paper cups. We needed 9 of them.
Top with crumbled walnuts and refrigerate for 1 hour.

Chocolate Mousse

Serve this mousse straight from the glass. Make it by mixing the melted chocolate with whisked egg whites and yolks. It’s a delicious no-brainer.

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Ingredients Needed for Chocolate Mousse

3 yolks
½ cup sugar
3 egg whites
¼ cup melted dark chocolate
orange zest

How to Make Chocolate Mousse

Add the yolks and sugar to a bowl. Mix until smooth using a hand mixer. Set aside.
Add the egg whites to a bowl and beat them until stiff using the mixer. Set aside.
Add the yolk mixture and melted chocolate to a bowl. Mix until even using a spatula, then add the whisked egg whites. Mix until even.
Transfer the ganache to a glass. Serve it garnished with orange zest.

Peanut Chocolate Cheesecake With Meringues

If you have a weakness for chocolate this cheesecake might be the right choice for you. Because this cake is heavy on chocolate both in the filling and the glaze. You can even enrich the chocolatey goodness with crunchy peanuts and biscuit base. Did we mention the crumbled Snickers and meringue topping? It’s the icing on the cake (pun intended).

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Ingredients Needed for Peanut Chocolate Cheesecake With Meringues

For the base:

4 ounces of biscuits, crushed
⅓ cup melted butter

For the filling:

1 cup cream cheese
1 ½ cups of sour cream
6 eggs
⅔ cup sugar
2 tablespoons of cornstarch
1 teaspoon vanilla extract
2 cups of melted dark chocolate
⅔ cup peanuts

For the topping:

⅔ cup melted dark chocolate
1 snickers bar (crumbled)
3 ounces of meringues for garnishing (8 - 9 meringues)

How to Make Peanut Chocolate Cheesecake With Meringues

For the base:
Add the crushed biscuits and melted butter to a bowl. Mix them until even.
Transfer the mixture to a springform cake pan. Spread it evenly, then press it gently using a rubber spatula. Set aside.
For the filling:
Add the cream cheese, sour cream, eggs, sugar, cornstarch, and vanilla extract to a bowl. Mix until smooth using a spatula and then a hand mixer.
Transfer some 1/2 from the cream cheese mixture to another bowl. Add 1 cup of melted chocolate and mix until even. Set aside.
Add the remaining cup of melted chocolate to a bowl and mix the peanuts in.
Pour the chocolate and peanut mixture into the pan over the crushed biscuit base. Spread it evenly.
Alternately pour the cream cheese mixture and the cream cheese – chocolate mixture over the peanut chocolate layer. Do this so that they form a two-colored circular pattern.
Bake for 60 minutes at 300⁰F/150⁰C.
For the topping:
Line a baking tray with parchment paper and place a rack on top of it. Place the baked cake on the rack.
Glaze the cake with melted chocolate and garnish it with crumbled Snickers and meringues.

Vanilla and Chocolate Swirl Cookies

What about these vanilla and chocolate flavored cute swirls? Serve them with coffee or tea and your breakfast will get better in an instant! You’ll easily get the spiral blending pattern by rolling together the two doughs.

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Ingredients Needed for Vanilla and Chocolate Swirl Cookies

5 ounces of butter
1 cup sugar
1 egg
salt
1 tablespoon baking powder
½ tablespoon vanilla extract
2 cups of flour
2 tablespoons of instant coffee
¼ cup melted chocolate

How to Make Vanilla and Chocolate Swirl Cookies

Add the butter, sugar, egg, baking powder, and vanilla extract to the mixer bowl. Season with salt and mix for some 30 seconds. Add the flour and mix more until even.
Transfer the mixture to two medium-sized bowls. Leave one as is. Add to the other the instant coffee and melted chocolate. Mix them until even.
Form the two mixtures into two balls. Place each one on the work surface between parchment paper sheets and flatten them, first using your hands, then the rolling pin.
Place the chocolate mixture disc on top of the other. Roll them together.
Wrap this roll with plastic wrap, seal the sheet’s ends, and refrigerate for 60 minutes.
Line a baking tray with parchment paper, unwrap the roll and slice it (we’ve really got 16 of them in the end 🙂 ), then place the swirls on the baking tray. Bake for 10 minutes at 350⁰F/175⁰C.

Zucchini Chocolate Cake

We urge you to try this zucchini cake on a gloomy day with some hot tea. It’s quite dense from the zucchini addition and can keep your hunger at bay so you can have it also as breakfast. Serve it plain or, optionally, garnish it with chocolate topping.

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Ingredients Needed for Zucchini Chocolate Cake

1 cup sugar
4 eggs
1 tablespoon vanilla extract
¼ cup cocoa powder
1 tablespoon baking soda
2 cups of flour
1 medium zucchini, shredded
⅓ cup vegetable oil
¼ cup chocolate topping

How to Make Zucchini Chocolate Cake

Add the sugar, eggs, and vanilla extract to the mixer bowl. Mix.
Continue adding the cocoa powder, baking soda, flour, and zucchini. Mix more until even. Slowly add the vegetable oil, too, while mixing.
Line a rectangular loaf pan with parchment paper and transfer the zucchini and cocoa mixture to it. Bake for 50 minutes at 350⁰F/175⁰C.
Remove the cake from oven and place it on the work surface. Poke holes in it using a fork and garnish with chocolate topping.

Chocolate Swirl Cake

This really does look good and appetizing, doesn’t it? Well, it tastes as it looks. For the swirly cinnamon-flavored sheet wrapping use flaky puff pastry and butter. Fill it with a sweet mixture of eggs, melted chocolate, and crumbled Oreos.

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Ingredients Needed for Chocolate Swirl Cake

For the swirl sheets:

12 ounces of puff pastry (2 sheets, 6 ounces each)
¼ cup melted butter
4 tablespoons of cinnamon

For the filling:

1 cup melted chocolate
¼ cup melted butter
5 eggs
½ cup sugar
3 ounces of oreos

How to Make Chocolate Swirl Cake

For the swirl sheets:
Lay one puff pastry sheet on your work surface and coat it with melted butter. Sift 2 tablespoons of cinnamon over it.
Roll it, then slice it. We’ve got 30 slices.
Place them on a parchment paper one next to another, to form a disc. Cover them with another parchment paper and flatten them using a rolling pin. You’ll get a beautiful sheet decorated with swirls.
Line a cake pan with this swirl sheet.
Using the same previous steps and the remaining ingredients make another, somehow smaller, swirl sheet. You’ll use this one to cover the filling.
For the filling:
Add the melted chocolate and melted butter to a bowl and mix them. Set aside.
Add 4 eggs and the sugar to another bowl and beat them using a hand mixer.
Add the chocolate mixture and incorporate into the eggs using a spatula. Put the Oreos into a zip bag and crush them, then add them to the bowl, too. Mix until even.
Transfer this mixture in the swirl sheet-lined cake pan and spread it evenly. Pull the lining sheet’s edges toward the inside, then cover with the second, smaller swirl sheet.
Add the 5th egg to a small bowl, beat it, and coat the top of the cake with it using a brush. Bake for 50 minutes at 350⁰F/175⁰C.

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