Choco Mallo Brownies from Julie Ewell

1/2 lb. butter
1/2 c. cocoa
2 t. vanilla
1 1/2 c. flour
1 small package mini marshmallows
2 cups sugar
4 eggs
1/4 t. salt
1 c. nuts (optional)

Cream butter, sugar, and cocoa.  Add eggs, one at a time.  Beat well after each one.  Mix in flour, salt, vanilla and nuts.  Spread in greased 9 x 13 pan.  Bake 350 degrees for 20-25 minutes.  Remove from oven and spread entire amount of marshmallows on top and return to oven for 3 minutes.  Watch carefully.  Cool.  Frost with your favorite frosting.     

and I found another recipe similar to it.  Great idea!  Thanks, Julie

Choco-Mallow Brownies

1/2 cup butter, softened
1 cup sugar
2 eggs
1/4 cup all-purpose flour
1/2 tsp. baking powder
Pinch of salt
3 TB. of cocoa
1 tsp. vanilla extract
1/2 cup chopped pecans
2 cups miniature marshmallows
Chocolate Frosting

1. Cream butter in a mixing bowl; gradually add sugar, beating at medium speed of electric mixer. Add eggs, one at a time, beating after each addition.
2. Combine flour and next 3 ingredients, stir into creamed mixture. Stir in vanilla and pecans. Spoon into a greased and floured 9" square pan. Bake at 350 for 18 to 20 minutes. Remove from oven; sprinkle with marshmallows. Cover with foil; let stand until marshmallows melt.
3. Spread Chocolate Frosting on top of warm brownies. Cool and cut into 1 1/2" squares. Yield: 3 dozen

Chocolate Frosting:
1/4 cup butter, melted
2 cups sifted powdered sugar
3 TB. cocoa
4 or 5 TB. half and half
Combine butter, sugar and cocoa in a mixing bowl. Gradually add half and half, beating at medium speed of an electric mixer until frosting reaches spreading consistency. Yield: enough for 9" pan of brownies.

Mary Satrom's Upside-Down Cocoa Cake

 

Chocolate Zucchini Cupcakes

Ingredients

Cupcakes

• 1/2 cup butter softened
• 1/2 cup vegetable oil
• 1-3/4 cups sugar
• 2 eggs
• 1 teaspoon salt
• 1 teaspoon vanilla
• 2 cups shredded zucchini
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 cup cocoa
• 1/2 cup buttermilk
• 2-1/2 cups flour
• 1/2 cup chocolate chips + additional for topping

Dark Chocolate Buttercream Frosting

• 1 recipe Dark Chocolate Buttercream Frosting prepared
• mini chocolate chips to garnish

Instructions

• Preheat oven to 325 degrees.
• Line cupcake tin with paper liners.
• Mix all ingredients together.
• Using a medium ice cream scoop, fill each liner.
• Sprinkle tops of cupcake batter with additional chocolate chips.
• Bake for 20-25 minutes or until a toothpick inserted removes cleanly.
• Allow cupcakes to cool completely before frosting.

Dark Chocolate Buttercream Frosting

• Frost cupcakes with frosting and garnish with mini chocolate chips

Nutrition

Calories: 129kcal | Carbohydrates: 15g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 126mg | Potassium: 44mg | Sugar: 3g | Vitamin A: 115IU | Vitamin C: 1.2mg | Calcium: 14mg | Iron: 0.3mghttps://melaniemakes.com/chocolate-chocolate-chip-zucchini-cupcakes/

 

Chocolate Sour Cream Bunt Cake

2 1/4 c. flour

1 c. unsweetened cocoa powder

2 t. baking powder

3/4 t. baking soda

1/4 t. salt

16 T (2 sticks) unsalted butter

1 1/2 c. granulated sugar

4 eggs, ligtly beaten

1 t. vanilla

1 1/2 c. sour cream

6 oz. bittersweet chocolate, melted and cooled slightly

FOR THE CHOCOLATE GLAZE

4 oz. bittersweet chocolate, finely chopped

1/2 c. heavy cream

Confectioners' sugar for dusting

Have all ingredients at room temperature.  Position a rack in the lower third of an oven and preheat to 325 degrees.  Spray the inside of your bunt pan.

To make the cake, in a bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.  Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth and creamy, 30 to 45 seconds.  Reduce the speed to low and gradually add the granulated sugar, beating until blended.  Increase the speed to medium-high and continue beating until the mixture is light and fluffy, 3 to 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.  Add the eggs a little at a time, beating each addition until incorporated before adding more, until the mixture is thick and creamy, 1 to 2 minutes; stop the mixer occasional and scrape down the sides of the bowl.  Beat in the vanilla.

Reduce the speed to low and add the flour mixture in 3 additions, alternating with the sour cream and beginning and ending with the flour, beating until just blended and no lumps of flour remain.  Remove the bowl form the mixer.  Using a rubber spatula, gently fold in the melted chocolate.

Pour the batter in to the prepared pan and tap the pan on the countertop to remove any air bubbles.  Using a small spatula, spread the batter so the sides are about 1 inch higher than the center.  Bake until a skewer inserted in to the center of the cake comes out clean, 65 to 70 minutes.  Transfer the pan to a wire rack and let the cake cool in the pan for l0 minutes.  Invert the cake onto the rack and lift off the pan.  Let cool for 1 hour.

To make the glaze, put the chopped chocolate in a bowl.  In a small saucepan over medium heat, bring the cream to a simmer.  Pour the hot cream over the chocolate and stir until the chocolate has melted and the mixture is smooth.

Set the rack with the cake over a sheet of parchment paper and pour the glaze over the cake, using a rubber spatula to help coat the cake evenly.  Let the glaze cool to room temperature, then dust the cake with confectioners sugar just before serving.  Serves 12

William-Sonoma Kitchen