Category: Chocolate

Irish Cream Layered Brownies

Irish Cream Layered Brownies are a decadent treat! Fudgy brownies with 2 layers of Irish cream-infused chocolate ganache and buttercream! YUM!Irish Cream Layered Brownies are a decadent treat! Fudgy brownies with 2 layers of Irish cream-infused chocolate ganache and buttercream! YUM!

Top o’ the morning to ya! Isn’t that we’re “supposed” to say as it nears St. Patrick’s Day? Today I want to share an absolutely scrumptious recipe for Irish Cream Layered Brownies. Thee brownies are made of three distinct layers: a mocha brownie, topped with an Irish Cream frosting, which is topped with Irish cream chocolate ganache.

Yes… you might detect an “Irish” theme here. One of our sons gave me a cookbook for Christmas to add to my collection. I found this recipe for these sweet treats in it, and we were thrilled with the results! Perfect for St. Patrick’s Day or any time you want a yummy dessert to serve, I’m confident you’re gonna enjoy them. These brownies are chewy and full of flavor, and I can guarantee you no leprechauns were harmed in the making of this recipe.

Irish cream liqueur is used (sparingly, but it’s in there) to flavor the frosting and the chocolate ganache, giving it a distinctive flavor.  The recipe, as written below will yield 16 delicious Irish Cream Layered Brownies. Here’s how to make them:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Brownie Batter

Before mixing the batter, preheat your oven to 350°F and grease the bottom and sides of an 8″ x 8″ square baking pan. Set the pan aside while you make the brownie batter. To make the batter, first sift flour, baking powder and salt into a mixing bowl, then set the bowl aside. 

Flour, baking powder and salt are sifted together for the brownie batter.

Melt butter in a small saucepan on low heat, then remove the pan from the heat source. Immediately stir in cocoa, oil, and instant coffee powder. Stir well, to combine, then let the mixture cool a bit (4-5 minutes).

After it’s cooled, stir in granulated sugar, then beaten eggs, stirring well as the eggs are added. Add the flour mixture and vanilla extract, adding the flour mixture a little at a time. Stir well, between additions, to incorporate the dry ingredients into the batter. 

A four photo collage showing the steps for making the brownie batter in a saucepan.

Layer #1- Bake The Brownies

Spread the brownie batter evenly into the prepared baking pan. Bake at 350°F. for 23-25 minutes, or until the center is set, being careful to NOT overcook the brownies. Test by inserting a toothpick into the top center of the brownies. It should come out free of batter. Transfer the pan to a wire rack to cool until the brownies are just barely warm.

Brownies are baked in a greased 8"x8" pan until set on top.

Layer #2- Make The Irish Cream Frosting

While the brownies cool, mix together the Irish cream frosting. Beat powdered sugar and softened butter together with an electric mixer on Low setting. Add Irish cream liqueur, and beat the frosting until it becomes smooth.

Spread the frosting over the entire surface of the slightly warm brownies (if they’re too hot, it will melt frosting). Place the pan in a refrigerator and let the chill for 1 hour. This allows the frosting to firm up before adding the top layer of ganache.

Irish cream flavored frosting is mixed together, then spread on cooled brownies.

Layer #3- Make The Chocolate Ganache Topping

About 15 minutes before the brownies finish chilling, make the chocolate ganache topping. Place chocolate chips, Irish cream liqueur, heavy whipping cream and instant coffee powder in a microwave-safe bowl.

Microwave on High temperature for 1 minute, then stir. Place bowl back into the microwave, and heat it on High another 30-45 seconds. Remove and stir the ganache until smooth. Let the ganache cool slightly (3-4 minutes), or until it is warm and spreadable.

Three photo collage showing chocolate ganache made by microwaving ingredients & stirring until smooth.

Spread the ganache evenly over the entire frosting layer. By the way… the photo below is the same ganache. Different lighting, perhaps? Weird! Cover the pan with plastic wrap, and refrigerate the Irish Cream Layered Brownies until the chocolate is firmly set. This usually takes about an hour or less.

Irish cream chocolate ganache is spread on top of the frosting layer on the brownies.

The Irish Cream Layered Brownies Are Ready To Eat!

After the Irish Cream Layered Brownies have been fully chilled, they’re ready to cut, serve, and enjoy! Cut the brownies into 16 pieces, and dig in. They taste wonderful! Store any leftovers covered in the fridge, or give some to friends and family. We gave extra Irish Cream Layered Brownies to both of our sons so they could enjoy them, too!

The brownies have a light mocha taste, and are chewy and yummy. Those two layers of frosting and ganache will taste awesome, thanks to the Irish cream liqueur infused flavor. Put all three layers together and you’ve got terrific dessert treats for St. Patrick’s Day OR any other day, for that matter! They are dense, rich tasting and oh so good!

Photo showing all three layers: brownie layer, frosting layer, and chocolate ganache layer on top.A stack of Irish cream layered brownies, ready to eat on a white plate.One of the Irish cream layered brownies on a white plate, ready to be eaten.

I really hope you will give these delicious fudgy brownies a try. Remember to plan ahead, to allow for chilling two of the three layers, okay? Thanks for stopping by, and I hope you’ll come back soon for more yummy recipes. Take care, and have a wonderful day.

Looking For More BAR COOKIE Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some really wonderful bar cookie recipes you’ll enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
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Original Recipe Source: recipe submitted by Sue Gronholz in “The Taste Of Home Cookbook”, page 486,  published by RDA Enthusiast Brands, LLC, 2019

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Irish Cream Layered Brownies
Prep Time
35 mins
Cook Time
25 mins
Additional refrigeration time
2 hrs
Total Time
3 hrs
 

Irish Cream Layered Brownies are a decadent treat! Fudgy brownies with 2 layers of Irish cream-infused chocolate ganache and buttercream!

Category: Bar Cookies, Dessert
Cuisine: American
Keyword: Irish cream layered brownies
Servings: 16 brownies
Calories Per Serving: 296 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Batter (Layer #1):
  • cup all purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • cup butter
  • 6 Tablespoons cocoa powder
  • 2 Tablespoons canola oil or vegetable oil
  • ¾ teaspoon instant coffee powder
  • 1 cup granulated sugar
  • 2 large eggs slightly beaten, at room temp.
  • 1 teaspoon vanilla extract
Frosting (Layer #2)
  • 2 cups powdered sugar (confectioners sugar)
  • ¼ cup butter softened
  • 3 Tablespoons Irish Cream Liqueur
Chocolate Ganache (Layer #3)
  • 1 cup semisweet chocolate chips
  • 3 Tablespoons Irish Cream Liqueur
  • 2 Tablespoons heavy whipping cream
  • ½ teaspoon instant coffee powder
Instructions
  1. Preheat oven to 350°F. Grease bottom/sides of 8" x 8" square baking pan. Set pan aside.

  2. MAKE BROWNIE BATTER (Layer #1): Sift flour, baking powder and salt into mixing bowl; set aside.

  3. Melt butter in a saucepan on low heat. Remove pan from heat. Stir in cocoa, oil, and instant coffee powder. Stir well; let cool 4-5 minutes. Add sugar and eggs, stirring constantly as they're added. Gradually add flour mixture and vanilla, a little at a time. Stir well, to fully mix into batter. 

  4. Spread brownie batter evenly in greased pan. Bake at 350°F. about 23-25 minutes, or until center is set. Don't overcook brownies. Test by inserting toothpick into top of brownies. Toothpick should come out free of batter. Transfer pan to wire rack to cool.

  5. MAKE FROSTING (Layer #2): While brownies cool, mix frosting. Beat powdered sugar and soft butter with electric mixer on low setting. Add Irish cream liqueur; beat until frosting becomes smooth. Spread over brownies that are only barely warm. Put pan in refrigerator; chill brownies 1 hour.

  6. MAKE CHOCOLATE GANACHE (Layer #3): Approx. 15 minutes before brownies finish chilling, make ganache. Place chocolate chips, Irish cream liqueur, whipping cream and coffee powder in microwave-safe bowl. Heat in microwave on High for 1 minute, then stir. Put back in microwave; heat another 30-45 seconds. Remove; stir ganache until smooth. Let cool 3-4 minutes until warm and spreadable.

  7. Spread ganache over frosting layer. Cover pan; refrigerate until ganache is set (45-60 minutes). Cut into 16 pieces; serve. Store (covered) in fridge.

Nutrition Facts
Irish Cream Layered Brownies
Amount Per Serving (1 brownie)
Calories 296 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 8g50%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 44mg15%
Sodium 107mg5%
Potassium 126mg4%
Carbohydrates 39g13%
Fiber 2g8%
Sugar 32g36%
Protein 3g6%
Vitamin A 274IU5%
Vitamin C 1mg1%
Calcium 23mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Irish Cream Layered Brownies are a decadent treat! Fudgy brownies with 2 layers of Irish cream-infused chocolate ganache and buttercream! YUM!

 

 

 

Chocolate Raspberry Torte

Chocolate Raspberry Torte is a decadent, fudgy dessert, topped with raspberry glaze, fresh raspberries and powdered sugar! It tastes amazing!
Chocolate Raspberry Torte is a decadent, fudgy dessert, topped with raspberry glaze, fresh raspberries and powdered sugar! It tastes amazing!

If you’re looking for a show-stopper dessert for Valentines Day or any other special occasion, may I suggest this incredible chocolate raspberry torte? Chocolate and raspberries are one of my husband’s absolute favorite flavor combinations, so I KNEW he would love this treat!

I found the recipe in a very old cookbook I bought years and years ago in a thrift store. Recently I was reading through it looking for new ideas and stumbled upon this recipe which grabbed my attention with its beautiful presentation. It can be made in several formats: using an 8″ springform round pan, a heart-shaped 8″ springform, OR in 4-5 individual 4″ springform pans. All these pans need to have removeable bottoms.

The chocolate raspberry torte is amazing in taste, and dense and fudgy in texture. Topped with a simple layer of raspberry glaze and then beautiful fresh raspberries and powdered sugar, it’s a classy looking dessert! Today I want to share the steps used, to demonstrate how you can make it, too.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Pan

Before beginning, preheat your oven to 325°F. Whether you are using an 8″ round, 8″ heart-shaped, or 4″ mini springform pans, grease/spray the removeable bottom of the pan (s) you are using. I like to cut parchment paper to fit the bottom of the pan, and then spray. That helps the torte not stick to the bottom of the pan, so it can be easily removed for serving. Set pan aside.

TIP: I find it helpful to wrap a strip of aluminum foil tightly around the bottom edges of the springform pan to help prevent batter from potentially leaking out of the pan.

A heart shaped pan with removable bottom is placed inside a round springform pan.

Time To Make The Batter

In a medium saucepan, combine chopped chocolate, butter, and milk. Cook and stir these ingredients on LOW heat until the chocolate has completely melted. Once the chocolate has melted and  is very smooth, remove pan from the heat, and let the mixture cool for 20 minutes.

Bittersweet and semi-sweet chocolate is melted with butter and milk in a saucepan.The chocolate mixture is stirred until all chocolate has melted and mixture is smooth.

While the chocolate is cooling, place eggs and vanilla extract in a large mixing bowl. Beat with an electric mixer on LOW speed, just until they are combined. Add granulated sugar and all purpose flour to the egg mixture. Beat these ingredients with the electric mixer on HIGH speed for 10 full minutes.

Pour the cooled chocolate into the egg mixture slowly, stirring the chocolate in, as it is added. NOTE: The reason you need to make sure the chocolate has cooled is so you don’t “scramble” the eggs as it is being added. No one wants that in their chocolate torte, right?

Eggs, vanilla, sugar and flour are mixed with an electric mixer for 10 minutes.Chocolate mixture is added slowly to egg mixture and then stirred to combine.

Time To Bake!

Carefully pour the batter into the prepared springform pan (or pans) you are using. Bake the chocolate raspberry torte for 30-35 minutes (mini pans about 25-30). The torte is finished cooking when the outer 1/3 of the top is lightly puffed. The center of the torte may still LOOK underbaked, but it will firm up as it cools (see photo #2 below). Because the torte is so dense, the traditional way of testing doneness with a toothpick in the middle will NOT work.

Let torte cool on wire rack for 20 minutes. Use a knife to go around the edges to loosen the torte from the sides of the pan. Once completely cooled, remove the sides of the pan. Carefully wrap the entire torte in aluminum foil and refrigerate for 8 hours or overnight (up to 2 days).

The batter is poured into the springform pan (this one shaped like a heart)After baking, the torte cools on rack, then sides of the pan are removed and the torte is refrigerated.

Finishing The Chocolate Raspberry Torte

When you are ready to serve the torte, unwrap it and let it come to room temperature. Melt seedless raspberry jam in a small saucepan on low heat, then remove pan from heat and let jam cool. Once cooled, spread raspberry glaze over the top surface of the torte.

Cover the jam glaze with fresh raspberries, adding them to the torte with the stem side facing DOWN.

Seedless raspberry jam is heated, stirring until mixture becomes a smooth glaze.The raspberry glaze is spread onto chilled torte, then decorated with fresh raspberries to cover.The surface of the chocolate raspberry torte is covered with fresh raspberries.

Slight Variations On The Shape And Size Of The Torte

Additional note: If you are using an 8″ round springform pan OR several, mini 4″ pans, follow all instructions written for the “heart-shaped” version. Tortes made in 4″ pans will take a few minutes less to cook, but everything else will remain the same (divide jam/raspberries between small torte pans).

A round 8" springform pan may also be used for this recipe, as well as individual 4" round springform pans.

Who Wants A Slice Of A Chocolate Raspberry Torte?

The final step I recommend before serving is to lightly “dust” the top of the chocolate raspberry torte with sifted powdered sugar. I think it looks beautiful with this finishing touch! Whether you prepare the dish in a heart-shaped springform pan, an 8″ round springform pan OR 4-5 individual 4″ springform pans, give it this light dusting. You’ll be glad you did!

Cut the torte in thin slices. You should get about 16 total servings this way. The dessert is very dense and fudgy, so a little slice will go a long way! I made two extra 4″ individual sized tortes and shared them with a young family of 3 that recently moved into our neighborhood. They (all 3 of them) shared one the first night and split the remaining one the following evening. They said they were “fabulous!”, and I agree. My husband and I can barely keep out of this dessert because it is so delicious!

After dusting the chocolate raspberry torte with powdered sugar, it is ready to be served!A slice of the chocolate raspberry torte, sliced and served on a white plate.

I hope you will have the opportunity to make this decadent dessert for those you love. I know I will be DEFINITELY making this again and again! Thank you for stopping by! I hope you will come back again soon for more family-friendly recipes. Take care, and have a GREAT day!

Looking For More Delicious CHOCOLATE Desserts?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of amazing recipes for chocolate desserts you’ll enjoy, including”

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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The Grateful Girl Cooks!
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jbatthegratefulgirlcooks

Author's signature

Original recipe source: The cookbook “A Passion For Chocolate”, published in 2000 by Meredith Corporation, pages 74-75

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Chocolate Raspberry Torte
Prep Time
25 mins
Cook Time
30 mins
Refrigeration overnight-inactive
8 hrs
Total Time
8 hrs 55 mins
 

Chocolate Raspberry Torte is a decadent, fudgy dessert, topped with raspberry glaze, fresh raspberries and powdered sugar! It tastes amazing!

Category: Desssert
Cuisine: American
Keyword: chocolate raspberry torte
Servings: 16
Calories Per Serving: 271 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 10 ounces semi-sweet chocolate coarsely chopped *(see NOTE below)
  • 4 ounces bittersweet chocolate coarsely chopped *(see NOTE below)
  • ½ cup butter (1 stick)
  • ¼ cup milk
  • 5 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup granulated sugar
  • ¼ cup all purpose flour
  • ¼ cup SEEDLESS red raspberry jam
  • 1½-2 cups fresh red raspberries
  • sifted powdered sugar (for garnish)
Instructions
  1. Preheat oven to 325°F. Cover bottom of pan(s) with parchment paper cut to fit; grease or spray bottom of pan. Set pan aside. TIP: Wrap a strip of aluminum foil tightly around bottom edges of pan to help prevent batter from leaking out of pan.

  2. In medium saucepan, combine chocolate, butter, and milk. Cook and stir on LOW heat until chocolate has melted. Once chocolate has melted and is very smooth, remove pan from heat; let cool off heat for 20 minutes.

  3. While chocolate cools, place eggs and vanilla extract in separate large mixing bowl. Beat with electric mixer on LOW speed, only until combined. Add sugar and flour to eggs. Beat with electric mixer on HIGH speed for a full 10 minutes. Pour cooled chocolate into the egg mixture slowly, stirring as it's added.

  4. Pour batter into prepared pan(s). Bake on middle rack for 30-35 minutes (mini pans about 25-30). It's done when the outer 1/3 of the top is lightly puffed. The center will still LOOK under-baked, but will firm up as it cools. Because it is so dense, the traditional way of testing doneness with a toothpick in the middle will NOT work. Let torte cool on wire rack for 20 minutes. Use a knife to go around edges to loosen torte from sides of the pan. Once completely cooled, remove sides of pan. Carefully wrap torte in aluminum foil; refrigerate 8 hours or overnight (up to 2 days).

  5. To serve torte, unwrap it. Place onto serving platter and let it come to room temperature. Melt seedless raspberry jam in small pan on low heat; remove pan from heat; let jam cool. Once cooled, spread it over top of torte. Cover jam with fresh raspberries, adding them to torte stem side DOWN. Lightly "dust" the top of the torte with sifted powdered sugar. Cut the torte in 16 thin slices, serve and enjoy!

Recipe Notes

NOTES: Can substitute all 14 oz. of semi-sweet chocolate (and no bittersweet) OR can substitute 14 oz. of bittersweet (and no semi-sweet). I prefer the combo of both but it will be fine using only one type of chocolate if that is what you have access to.

Nutrition Facts
Chocolate Raspberry Torte
Amount Per Serving (1 (1/16 of total))
Calories 271 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g63%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 75mg25%
Sodium 79mg3%
Potassium 193mg6%
Carbohydrates 26g9%
Fiber 3g13%
Sugar 19g21%
Protein 4g8%
Vitamin A 282IU6%
Vitamin C 3mg4%
Calcium 35mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Chocolate Raspberry Torte is a decadent, fudgy dessert, topped with raspberry glaze, fresh raspberries and powdered sugar! It tastes amazing!

Mint Brownie Pie

Mint Brownie Pie is a perfect St. Patrick’s Day (or any other day) dessert! Mint cream cheese filling tops a brownie base. Easy and yummy!
Mint Brownie Pie is a perfect St. Patrick's Day (or any other day) dessert! Mint cream cheese filling tops a brownie base. Easy and yummy!

If you’re looking for a fantastic dessert to have on St. Patrick’s Day, or Christmas, OR any other day of the year, may I suggest this mint brownie pie? It tastes wonderful, due to a brownie layer on bottom and a creamy mint filling on top! It is sooo good!

A couple of months ago I made (and photographed) this delicious dessert, and was able to share quite a few pieces with several of our neighbors. It was so yummy I could have eaten the entire thing by myself (seriously!)… but my husband and I decided to share this treat (and the calories) with others!

I had the recipe because it came from one of my “Taste of Home” magazines (from 1999) that I have saved for many, many years. This mint brownie pie is a favorite, and decided this was the time to share the recipe on my blog. Here’s how to make it:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Brownie Base Layer

The first thing (after preheating your oven) you will do is make a brownie base for the dessert. To do this, melt butter and unsweetened chocolate in a medium saucepan, stirring often. Once melted, add granulated sugar, and stir well, to fully blend ingredients. Remove the pan from the heat.

Unsweetened chocolate and butter are melted in a saucepan.Granulated sugar is added to the melted chocolate and butter in saucepan.

Whisk 2 eggs and vanilla extract in a small bowl, and add this to the chocolate mixture. Mix well, to combine. Stir in  flour, a little at a time. Continue to stir after each addition until all the flour has been blended into the chocolate.

Whisked eggs and vanilla extract are added to chocolate in saucepan.Flour is stirred into the chocolate mixture, a little at a time.

Bake The Brownie Base

Pour the mint brownie pie batter into a greased (bottom and sides) 9″ springform pan. Place the pan on the middle rack of a preheated oven. Bake at 350° F. for 18-20 minutes OR until a toothpick inserted in the middle of the brownie pie comes out clean.

Remove the mint brownie pie from the oven and let it cool (still in pan) on a wire rack. Do not open the pan or remove the brownie base from the pan.

Mint brownie pie batter is poured into a greased springform pan.After baking, the mint brownie pie chocolate layer cools in the pan on a wire rack.

Make The Mint Cream Cheese Topping

Now it’s time to make the mint cream cheese topping while the brownie base cools to room temperature. Using an electric mixer, beat softened cream cheese and sugar until it becomes smooth.

Add green food coloring (if using) and peppermint extract to the cream cheese filling, and mix well until combined and all color has blended in. The food coloring is optional, but I recommend it, especially if you’re making this dessert for St. Patrick’s Day! Use a few drops or as much as you wish to achieve a mint green color. Once the filling is fully tinted and blended, gently fold in whipped topping.

When the brownie layer has completely cooled, gently add the mint cream cheese filling on top. Spread the filling to cover the entire top surface. Cover the pan, and refrigerate the mint brownie pie for one hour (at least).

Whipped topping is gently folded into the green tinted cream cheese filling.The mint cream cheese filling is spread on the surface of the mint brownie pie.

Refrigerate Then Decorate The Mint Brownie Pie!

After the mint brownie pie has been chilled in the refrigerator for at least an hour, it’s ready to remove from the springform pan and decorate for serving. Run a butter knife all the way around between the pan and the pie to assist in releasing the pie from the pan. Melt chocolate chips and drizzle the chocolate decoratively over the surface of the mint brownie pie, any way you wish.

I also like to pipe stabilized whipped cream (which holds its shape for days) on top and sprinkle with finely grated chocolate. Those are optional, but really do make the dessert look great. If using aerosol whipped cream, spray onto individual pieces just before serving, as it will not hold it’s shape for any length of time.

Melted chocolate is drizzled decoratively over the top of the mint brownie pie.Whipped cream is piped on top of the mint brownie pie and grated chocolate is added for garnish.

Grab A Slice Of Mint Brownie Pie… And Dig In!

Slice the mint brownie pie into 10 wedges, serve… and enjoy this decadent dessert! I’m confident you and those you love will really love this yummy treat! The dense, fudgy bottom layer, and the creamy, mint cream cheese topping makes a wonderful treat for the ol’ taste buds. YUM!

A slice of mint brownie pie, served on a white plate.

Thank you for stopping by to check out this recipe. If you’re looking for more St. Patrick’s day dishes, check out my recipes for Irish Chocolate Pots de Créme, Irish Soda Bread, and Corned Beef and Cabbage. I hope you will be able to come back again soon for another visit. Have a GREAT day, and may God bless you.

Looking For More DESSERT Recipes?

You can find more dessert recipes in my Recipe Index, which is located located at the top of this page. I have many dessert recipes you will really love, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

Original recipe source: “Taste of Home” magazine, February/March 1999 edition, page 67, published by Reiman Publications, Inc.

0 from 0 votes
Mint Brownie Pie
Prep Time
15 mins
Cook Time
20 mins
Inactive Refrigeration Time
1 hr
Total Time
1 hr 35 mins
 

Mint Brownie Pie is a perfect St. Patrick's Day (or any other day) dessert! Mint cream cheese filling tops a brownie base. Easy and yummy!

Category: Dessert
Cuisine: American
Keyword: mint brownie pie
Servings: 10 slices
Calories Per Serving: 362 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Brownie Layer:
  • 6 Tablespoons butter (no substitutes)
  • 2 ounces unsweetened chocolate (2 one oz. squares)
  • 1 cup granulated sugar
  • 2 large eggs
  • ½ teaspoon vanilla extract
  • ½ cup all purpose flour
Mint Cream Cheese Layer:
  • 8 ounces cream cheese , softened
  • ¾ cup granulated sugar
  • ½ teaspoon peppermint extract
  • green food coloring (optional, but recommended)
  • 8 ounces frozen whipped topping, thawed
For Decorating:
  • ¼ cup semi-sweet chocolate chips , melted
  • 2 teaspoons vegetable shortening
  • Piped whipped cream and grated chocolate (optional)
Instructions
  1. Melt butter and unsweetened chocolate in medium saucepan, stirring often. Once melted, add granulated sugar, and stir to fully blend ingredients. Remove pan from heat. Whisk eggs and vanilla extract in small bowl; add to chocolate mixture. Stir well, to combine. Stir in flour, a little at a time. Stir after each addition until all flour has been blended into chocolate.

  2. Pour batter into greased (bottom and sides) 9" springform pan. Place pan on middle rack in preheated oven. Bake at 350° F. for 18-20 minutes OR until a toothpick inserted in middle of brownie layer comes out clean. Remove from the oven and let cool (still in pan) on a wire rack. Do not remove brownie base from pan.

  3. Make mint cream cheese topping while brownie layer cools. Using an electric mixer, beat softened cream cheese and sugar until it becomes smooth. Add green food coloring (if using) and peppermint extract to cream cheese; mix well until combined and all color is blended in. Use a few drops or as much as you wish to achieve a mint green color. Once filling is tinted and blended, gently fold in whipped topping. When brownie layer is completely cooled, add cream cheese filling on top. Spread filling to cover top surface. Cover pan; refrigerate for one hour (at least).

  4. Remove chilled dessert from refrigerator. Release dessert from springform pan and decorate for serving. Melt chocolate chips; drizzle chocolate decoratively over surface of pie, any way you wish. Slice into wedges and serve. NOTE: I also decorate top with piped on stabilized whipped cream (which holds its shape for days) and sprinkle with finely grated chocolate. Those are optional, but really make the dessert look great. If using aerosol whipped cream, spray onto individual pieces just before serving, as it will not hold it's shape for any length of time. Store leftovers, covered, in refrigerator.

Nutrition Facts
Mint Brownie Pie
Amount Per Serving (1 slice)
Calories 362 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g63%
Trans Fat 1g
Cholesterol 34mg11%
Sodium 185mg8%
Potassium 163mg5%
Carbohydrates 51g17%
Fiber 2g8%
Sugar 42g47%
Protein 4g8%
Vitamin A 377IU8%
Calcium 70mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Mint Brownie Pie is a perfect St. Patricks Day (or any other day) dessert! Mint cream cheese filling tops a brownie base. Easy and yummy!

Air Fryer Brownies

Hungry for dessert? Why not whip up a fast batch of air fryer brownies? This simple recipe makes 8 small, yummy brownie wedges using an air fryer!
Hungry for dessert? Why not whip up a fast batch of air fryer brownies? This simple recipe makes 8 small, yummy brownie wedges using an air fryer!

I don’t know about you, but BROWNIES are always a big hit in our home. My own recipe for brownies is our all-time favorite! Hands down the absolute BEST way to make traditional made from scratch baked brownies, in my humble opinion!

Recently, I came across a recipe online for air fryer brownies that I really wanted to try. It’s been fun experimenting with recipes using our Cosori air fryer, a cool appliance that cooks or “fries” food with highly super heated air. These brownies are easily created from scratch, and so I decided to make them as a surprise for my hubby.

My husband Ken loves his brownies without frosting, so I decided to make him his very own batch of unfrosted air fryer brownies! The recipe makes 8 small wedge servings, and tasted great, so he was in heaven while they lasted!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Pan

The air fryer brownies are cooked in a 7″ baking pan. I ordered a Cosori Set of 6 air fryer accessories on Amazon last year, that is compatible with many types and sizes of air fryers. The baking pan I use came from this set. **NO, I am not an affiliate, just telling you where I got the pan!

Generously coat the bottom and half way up the sides of a 7″ baking pan with butter. You want the pan well-buttered, so the brownies will easily release from the pan once done. Once the pan is buttered, set it aside and preheat your air fryer to 330°F.  

A 7" round pan is coated with butter before adding brownie batter.

Make The Batter

Making the batter is super easy! If you can stir, you can make it! To save time, make the batter while the air fryer is preheating!

Measure flour, sugar, cocoa powder, melted butter, eggs, oil, vanilla, salt and baking powder into a large mixing bowl. Stir well, to combine. Once these ingredients are fully mixed, the batter is ready! EASY!

Ingredients for air fryer brownies are mixed together to make a batter.The brownie batter is very thick once mixed.

Cooking The Brownies

Evenly spread the brownie batter in the well-buttered baking pan. Try to make the top of the batter as smooth as you can.

Cook the brownies in a preheated 330°F air fryer for 15 minutes, or until done (see below).

The pan full of brownie batter is placed into an air fryer to cook.

How Do I Know If The Brownies Are DONE?

Since various brands of air fryers tend to vary widely in temperature rates, it is best to check the brownies before the end of the cooking time.  I start checking them to see if they’re done at the 13 minute mark, to make sure they don’t overcook.

Pause the machine, and insert a toothpick into the middle of the brownies. If the toothpick comes out mostly free of batter (clean), you will know the brownies are done. If not, pop them back into the air fryer for another minute, then check again. Better to check them often, then end up with dried out brownies, right? RIGHT!

A toothpick is inserted into middle of brownies to ensure they are done.

Remove The Brownies From The Pan

Once the brownies have cooled to room temperature, CAREFULLY remove them from the baking pan by inverting the pan onto a serving platter. If you buttered the pan really well, they should come out very easily! Flip the brownies over for serving.

The air fryer brownies are removed from the air fryer and baking pan.

Time To Serve The Air Fryer Brownies!

When the brownies have cooled to room temperature, sift powdered sugar lightly over the top surface. This is an optional step, but makes it look nice, especially if you will not be frosting them! I added a thinly sliced (but not cut all the way through) large strawberry for some color. P.S. If you want to frost them, try my recipe for creamy brownie frosting!

Slice the air fryer brownies into 8 equal sized wedges. Serve with whipped cream and/or a little scoop of ice cream and chocolate syrup for an eye-pleasing, tasty treat!

Garnished with sifted powdered sugar and a strawberry, they're ready to slice.Air fryer brownies are cut in wedges and served with ice cream, etc.

I really hope you enjoy making these yummy brownies in your handy dandy air fryer! Thanks for stopping by, and have a great day!

Looking For More AIR FRYER Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few Air Fryer recipes you might enjoy include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Original recipe source: Tanya, at: myforkinglife.com/air-fryer-brownies/

0 from 0 votes
Air Fryer Brownies
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Hungry for dessert? Why not whip up a fast batch of air fryer brownies? This simple recipe makes 8 small, yummy brownie wedges using an air fryer!

Category: Dessert
Cuisine: American
Keyword: air fryer brownies
Servings: 8
Calories Per Serving: 197 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • Butter, to generously grease baking pan (approx. 1 Tablespoon)
Brownie Batter:
  • ½ cup all purpose flour
  • ¾ cup granulated sugar
  • 6 Tablespoons unsweetened cocoa powder
  • ¼ cup butter , melted
  • 2 large eggs
  • 1 Tablespoon vegetable oil
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • sifted powdered sugar for garnish (OPTIONAL)
Instructions
  1. Generously coat the bottom and half way up the sides of a 7" baking pan with butter. You want pan well-buttered, so brownies will easily release from pan once done. Once pan is buttered, set it aside and preheat air fryer to 330°F.

  2. While air fryer is preheating, make the brownie batter. Measure flour, sugar, cocoa powder, melted butter, eggs, oil, vanilla, salt and baking powder into a large mixing bowl. Stir well, to fully combine.

  3. Evenly spread batter in buttered baking pan. Try to make the top of the batter as smooth as you can. Cook in preheated 330°F air fryer for 15 minutes, or until done. Different brands of air fryers tend to vary widely in temperature rates, so check the brownies before the end of the cooking time. I recommend checking them at the 13 minute mark, to make sure they don't overcook. Pause the machine; insert a toothpick into the middle of the brownies. If toothpick comes out mostly free of batter (clean), you will know the brownies are done. If not, pop them back into the air fryer for another minute, then check again.

  4. When done, transfer pan to a wire rack to cool. Once brownies have cooled, CAREFULLY remove them from pan by inverting the pan onto a serving platter. If desired, sift powdered sugar over the top or apply frosting once brownies are at room temperature. Slice into 8 wedges, serve, and enjoy!

Nutrition Facts
Air Fryer Brownies
Amount Per Serving (1 (1/8th of total))
Calories 197 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 6g38%
Cholesterol 68mg23%
Sodium 145mg6%
Potassium 98mg3%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 19g21%
Protein 3g6%
Vitamin A 254IU5%
Calcium 20mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Hungry for dessert? Why not whip up a fast batch of air fryer brownies? This simple recipe makes 8 small, yummy brownie wedges using an air fryer!

The Best Brownie Frosting

This easy to make, 6-ingredient recipe for The Best Brownie Frosting makes enough thick chocolate icing for a 9×13 pan of your favorite brownies!
This easy to make, 6-ingredient recipe for The Best Brownie Frosting makes enough thick chocolate icing for a 9x13 pan of your favorite brownies!

In our home, we LOVE brownies!  Typically I make them from scratch (see my recipe here), but occasionally I make them using a box mix, if I find an incredible SALE! Then I purchase a few boxes to keep around… in case of “must have chocolate” emergencies!

Once I make brownies, I love to put yummy chocolate frosting on them for a perfect finishing touch! My husband likes his brownies without frosting… NOT ME! How can he possibly not like more creamy chocolate spread all over the top of a chocolate brownie? I suppose that is one of life’s great mysteries. But I digress… so… back to the recipe.

Well, THIS recipe for the best brownie frosting is my favorite, because it’s super easy,  only has a few ingredients, and needs no special equipment to make. Just stir the ingredients up, and you’re done! Spread it on a pan of freshly made brownies, and enjoy! Here’s how to whip up a batch, which is enough to frost a 9×13″ pan full of brownies!

Scroll Down for A Printable Recipe Card At The Bottom Of The Page

How To Make The Best Brownie Frosting

Place softened, room temperature butter (NOT melted), unsweetened cocoa powder, light corn syrup, and vanilla extract in a medium sized bowl. Honey can be substituted for the corn syrup, if desired.

Stir these ingredients well with a spoon. That’s right, there’s no need for an electric mixer! Just keep on stirring until it comes together into a thick dark brown mixture.

Ingredients are mixed together in a small bowl for the brownie frosting.Once mixed together, the frosting becomes dark brown in color.

Now add the powdered sugar into the bowl, along with 2-3 Tablespoons of milk. Give the frosting a good stir until this also is completely mixed together. You will want the best brownie frosting to be thick, creamy and spreadable. If you find it is too thick, add a couple drops more of the milk.  If you get it too thin, simply add just a bit more powdered sugar.

Powdered sugar and a small amount of milk are mixed into the best brownie frosting.Now the icing is ready to spread on baked and cooled brownies.

Spread The Frosting Out On A Pan Of Brownies

Once you’ve made your pan of brownies, whether they are homemade or a box mix, remove the brownies from the oven, and LET THEM COOL COMPLETELY BEFORE FROSTING. Don’t frost while the brownies are warm, because that will end up making the softened butter in the frosting melt, which then changes the texture of the frosting. NO good.

A 9x13 pan of brownies, covered with the best brownie frosting!

Once the brownies are completely covered with the best brownie frosting, let them rest for about 15 minutes. This gives the frosting time to slightly firm up just a bit. Once they have “rested” (it’s so exhausting being a brownie, right?), slice and serve your brownies!

Here are the brownies, covered with the creamy chocolate frosting.

Hope you enjoy this wonderful creamy chocolate topping on your brownies! I’ve tried lots of homemade and canned frostings, and honestly still feel like this is the best brownie frosting ever! Enjoy… and have a GREAT day!

Looking For More BAR COOKIE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few bar cookie recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Original recipe source: Unknown. Wrote recipe down 30+ years ago, w/out author’s name.

0 from 0 votes
The Best Brownie Frosting
Prep Time
5 mins
Cook Time
0 mins
Total Time
5 mins
 

This easy to make, 6-ingredient recipe for The Best Brownie Frosting makes enough thick chocolate icing for a 9x13 pan of your favorite brownies!

Category: Desserts, Miscellaneous
Cuisine: American
Keyword: brownie frosting
Servings: 1 batch-for 9x13 pan of brownies
Calories Per Serving: 1753 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 6 Tablespoons butter (softened) , room temperature (not melted)
  • 6 Tablespoons unsweetened cocoa powder
  • 2 Tablespoons light corn syrup , or honey
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar
  • 2-3 Tablespoons milk , plus a few drops more, if necessary
Instructions
  1. Place softened, room temperature butter (NOT melted), unsweetened cocoa powder, light corn syrup, and vanilla extract in a medium sized bowl. Stir until fully combined.

  2. Add the powdered sugar, along with 2-3 Tablespoons of milk. Give the frosting a good stir until this is completely mixed together. You will want frosting to be thick, creamy and spreadable. If too thick, add a couple drops more of the milk.  If too thin, simply add a bit more powdered sugar.

  3. Once you've made your brownies, whether homemade or box mix, remove brownies from oven, and LET THEM COOL COMPLETELY BEFORE FROSTING. Spread frosting over top of brownies. Once completely covered with frosting, let them rest for 10-15 minutes. This gives the frosting time to slightly firm up. Slice and serve your brownies, and enjoy!

Recipe Notes

NOTE: The recipe calculation is for the entire batch of frosting. Since a 9x13 pan of brownies is typically cut into 24 servings, the caloric calculation for each serving of frosting averages out to about 74 calories (per serving of frosting).

Nutrition Facts
The Best Brownie Frosting
Amount Per Serving (1 batch)
Calories 1753 Calories from Fat 657
% Daily Value*
Fat 73g112%
Saturated Fat 46g288%
Cholesterol 182mg61%
Sodium 652mg28%
Potassium 502mg14%
Carbohydrates 293g98%
Fiber 10g42%
Sugar 271g301%
Protein 8g16%
Vitamin A 2158IU43%
Calcium 96mg10%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!This easy to make, 6-ingredient recipe for The Best Brownie Frosting makes enough thick chocolate icing for a 9x13 pan of your favorite brownies!

Chocolate Caramel Clusters

Five ingredients are all you need to quickly make yummy Caramel Chocolate Clusters, with chow mein noodles, peanut butter, chocolate chips & caramels!
Five ingredients are all you need to quickly make yummy Caramel Chocolate Clusters, with chow mein noodles, peanut butter, chocolate chips & caramels!

Looking for a quick, yet tasty snack or treat that only has 5 ingredients (and one of them is water)? Check out this recipe for chocolate caramel clusters, an easy, classic “stand-by” treat you’ll be glad to have in your recipe box! These chocolate crispy treats are a total cinch to make. Caramels, chocolate chips, crunchy peanut butter and water are melted together in a small pan.

Once melted, the “sauce” is added to chow mein noodles and mixed, dropped by spoonfuls, and then cooled to room temperature before eating! That’s it! Here’s how easy these chocolate caramel clusters are to make. Here’s how to make them:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Chocolate Caramel Clusters

Measure chow mein noodles into a large mixing bowl, then set the bowl aside. Do this before you cook the other ingredients, because you want to have them ready to mix with the caramel chocolate mixture as soon as it comes off the heat.

Crunchy chow mein noodles are measured into mixing bowl.

Make The Chocolate Peanut Butter Caramel Topping

In a small saucepan, combine the caramels, chocolate chips, crunchy peanut butter and water. Cook on low heat, stirring continually until all ingredients have melted and are well combined. This will only take a few minutes.

NOTE: Make sure to keep stirring! You do NOT want the caramels or chocolate to burn on the bottom of the pan! Just sayin’!

Peanut butter, chocolate chips, water and caramels are cooked in saucepan.The melted chocolate, peanut butter and caramel mixture, ready to pour!

Combine The Ingredients

As soon as the chocolate caramel mixture is fully melted and combined, remove  the pan from the heat, and immediately pour it over the chow mein noodles. Stir quickly, to cover all the noodles with the hot chocolate mixture!

Melted caramel and chocolate mixture is poured over chow mein noodles.Once chow mein noodles are covered, they're ready to shape into clusters.

Time To Make Chocolate Caramel Clusters!

As soon as all the ingredients are fully incorporated, drop by teaspoonfuls onto wax paper or aluminum foil. Be sure to leave a tiny bit of space between each piece.

The recipe, as written below in the printable recipe card, should make between 20-30 chocolate caramel clusters. I decided to make mine using heaping teaspoons, and ended up with 20 clusters for these photos. You can determine the amount you need, and make them the size you desire.

The chocolate caramel clusters are dropped by teaspoonfuls onto foil to firm up.

Once all of the chocolate caramel clusters have been shaped and “dropped”, let them stand until they are firm. The yummy chocolate mixture will need time to harden, before serving!

Once the treats are completely firm, pull them off of the wax paper or foil, and enjoy! Store leftover clusters in an airtight container at room temperature, or in the refrigerator (your choice). They are yummy treats!

Chocolate caramel clusters waiting for chocolate to firm up, before being eaten.

I hope you enjoy these chocolate clusters. Whether you feel they are a cookie, or candy, I hope you enjoy them! It’s a quick way to make lots of delicious treats for your family, friends, or any occasion where you have to bring a dessert! Have a GREAT day!

Looking For More Chocolate Treats?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few favorite chocolate treats you might enjoy include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Original recipe source unknown (I found it over 20 years ago on a 3×5 card in an OLD recipe box)

0 from 0 votes
Chocolate Caramel Clusters
Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins
 

Five ingredients are all you need to quickly make yummy Caramel Chocolate Clusters, with chow mein noodles, peanut butter, chocolate chips & caramels!

Category: Candy, Dessert
Cuisine: American
Keyword: chocolate caramel clusters
Servings: 20
Calories Per Serving: 136 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 15 Kraft caramels (approx. 4 ounces)
  • ¼ cup semi-sweet chocolate chips
  • 2 Tablespoons crunchy peanut butter
  • 2 Tablespoons water
  • 2 cups chow mein noodles
Instructions
  1. Measure chow mein noodles into a large mixing bowl, then set aside.

  2. In a small saucepan, combine caramels, chocolate chips, crunchy peanut butter and water. Cook on low heat, stirring continually until all ingredients have melted and are well combined. This will only take a few minutes. NOTE: Make sure to keep stirring! You do NOT want caramels or chocolate to burn onto the bottom of the pan!

  3. As soon as chocolate caramel mixture is fully melted, remove pan from heat and immediately pour hot mixture over chow mein noodles. Stir quickly, to fully cover noodles!

  4. Quickly drop chocolate clusters by teaspoonfuls onto wax paper or aluminum foil before chocolate firms up. Be sure to leave space between each piece. The recipe, as written, will make between 20-30 chocolate caramel clusters, based on how big or small you make the spoonfuls. Let clusters cool until chocolate has firmed up completely, then they're ready to eat! Store extras in an airtight container at room temperature, or in refrigerator. Enjoy!

Nutrition Facts
Chocolate Caramel Clusters
Amount Per Serving (1 g)
Calories 136 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 174mg8%
Potassium 39mg1%
Carbohydrates 24g8%
Fiber 2g8%
Sugar 6g7%
Protein 4g8%
Vitamin A 3IU0%
Calcium 12mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Five ingredients are all you need to quickly make yummy Caramel Chocolate Clusters, with chow mein noodles, peanut butter, chocolate chips & caramels!

Chocolate Cashew Cranberry Bites

FIVE MINUTES and THREE INGREDIENTS are all you need to make 2 dozen yummy chocolate cashew cranberry bites, perfect for munching or gift giving!
FIVE MINUTES and THREE INGREDIENTS are all you need to make 2 dozen yummy chocolate cashew cranberry bites, perfect for munching or gift giving!

Looking for an EASY, delicious treat for the holidays, a special snack, or a food gift for a friend or neighbor? Look no further! These chocolate bites can be made quickly, and taste fantastic!

Sweet chocolate, combined with chewy dried cranberries and crunchy cashews make this a treat you and your loved ones will enjoy! Here’s how to make these goodies, in under 10 minutes:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

It’s EASY To Make Chocolate Cashew Cranberry Bites!

The ingredients for this super simple recipe are semi-sweet chocolate chips, dried cranberries, and roasted cashews (I used salted).

Ingredients for these treats are semi-sweet chocolate, dried cranberries, and roasted cashews.

Melt The Chocolate Chips

Place the chocolate chips in a medium sized MICROWAVE-SAFE bowl. Microwave the chips on High for 45 seconds. Remove the bowl from the microwave, and stir the chocolate chips (as best as you can). Mixture will be really thick at first.

Place the bowl of chocolate chips back into the microwave, and microwave on High for 30 seconds. Remove and stir. Repeat this process until the chocolate is completely melted once stirred. This may take a few times in the microwave, due to varying temps. Don’t over-cook the chocolate, or it will burn!

Chocolate chips are melted in the microwave until smooth and creamy.

Add Cranberries And Cashews

Immediately add the dried cranberries and cashews to the bowl, once the chocolate is melted and smooth. Gently stir, until the melted chocolate covers all of the cranberries and cashews.

Dried cranberries and cashews are added to the melted chocolate in the bowl.The ingredients are stirred until blended, and are ready to form these chocolate bites.

Time To Make Chocolate Cashew Cranberry Bites!

Once you’ve combined the melted chocolate, cashews and cranberries, it’s time to form these yummy bites!  Drop the chocolates by teaspoonfuls onto a wax paper lined baking sheet. You should be able to get 24 treats from this recipe!

Keep a bit of space between each of the chocolate cashew cranberry bites. This way they won’t stick together as the chocolate firms up!

Two dozen chocolate cashew cranberry bites on wax paper.

Let The Chocolate “Firm Up” Before Serving

In the first photo below you see the chocolate cashew cranberry bites right after they have been placed on the wax paper. The chocolate looks “wet and shiny”, because it is still soft.

Now, in the second photo below you see the chocolate cashew cranberry bites after they have been allowed to firm up for about 45 minutes.  See how the chocolate is no longer as shiny?

The chocolate looks shiny while it is still slightly melted, so let the candies rest to firm up.You can see the chocolate is not as shiny once it has firmed up.

Serving And Storing These Goodies

You’re ready to serve the goodies once the chocolate has completely firmed up! They’re perfect to give to neighbors and friends during the holidays, or serve at a potluck or party! I’m sure they will be gobbled up quickly, because they are so good!

If you want to “fancy them up” even more, place the bites in festive paper candy holders! Store any leftovers in a covered container in the refrigerator. They can also be frozen, if you wrap them well.

Two dozen chocolate cashew cranberry bites are ready to serve!

These chocolate candies are a perfect, easy to make treat during the holidays! Throw together the goodies in just a few minutes, and your friends and family will think you’ve been in the kitchen all day! Hope you will give them a try, and trust you will enjoy them!

Looking For More CHOCOLATE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have many recipes featuring chocolate, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Original recipe source: unknown

0 from 0 votes
Chocolate Cashew Cranberry Bites
Prep Time
5 mins
Cook Time
0 mins
Inactive "Resting" Time (waiting for chocolate to firm up)
45 mins
Total Time
50 mins
 

FIVE MINUTES and THREE INGREDIENTS are all you need to make 2 dozen yummy chocolate cashew cranberry bites, perfect for munching or gift giving!

Category: Dessert
Cuisine: American
Keyword: chocolate cashew cranberry bites
Servings: 24 chocolates
Calories Per Serving: 117 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups semi-sweet chocolate chips
  • cup cashews
  • cup dried cranberries
Instructions
  1. Place chocolate chips in a medium sized MICROWAVE-SAFE bowl. Microwave on HIGH for 45 seconds. Remove the bowl from microwave, and stir chocolate chips (as best as you can). Mixture will be really thick at first. Place bowl back into microwave, and heat again on High for 30 seconds. Remove and stir. Repeat process until chocolate is completely melted once stirred. This may take a few times in the microwave, due to varying temps. Don't over-cook the chocolate, or it will burn!

  2. Immediately add the dried cranberries and cashews to the smooth, melted chocolate. Gently stir, until chocolate covers them all. Drop by teaspoonfuls onto a wax paper lined baking sheet. Keep a bit of space between each of the chocolates, so they won't stick together as the chocolate firms up! Set aside, to let chocolate firm up, for about 45 minutes.

  3. They are ready to serve, once the chocolate has completely firmed up! If you want to "fancy them up" even more, place the bites in festive paper candy holders! Store any leftovers in a covered container in the refrigerator. They can also be frozen, if you wrap them well. Enjoy!

Nutrition Facts
Chocolate Cashew Cranberry Bites
Amount Per Serving (1 chocolate)
Calories 117 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 1mg0%
Sodium 2mg0%
Potassium 109mg3%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 8g9%
Protein 2g4%
Vitamin A 8IU0%
Calcium 11mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!FIVE MINUTES and THREE INGREDIENTS are all you need to make 2 dozen yummy chocolate cashew cranberry bites, perfect for munching or gift giving!

Skillet Brownies For Two

Cook these cute mini skillet brownies for two on a pellet grill OR in an oven! It’s fun & romantic to share this EASY dessert with those you love!
Cook cute mini skillet brownies for two on a pellet grill OR in an oven! It's fun & romantic to share this EASY dessert with those you love!

My husband and I went out to dinner for our anniversary last year (#41), and the restaurant gave us free dessert to celebrate! They presented us with the cutest little warm skillet brownie in a cast iron skillet, topped with ice cream and sauce, for us to share.

Oh. My. Goodness. The skillet brownies for two tasted AMAZING, and it was fun to share this unique, sweet treat with the man I love! I’ve posted instructions to make them in an oven OR on a pellet grill (a great way to keep the kitchen cool in the heat of summer!).

Anniversary photo and skillet brownie we received at restaurant, to celebrate the occasion.

Well, we enjoyed that cute little dessert so much, I knew I wanted to make it at home! We have tried them cooked in an oven, and on our Traeger grill. I whip up this dessert and bake it in 6 inch mini cast iron skillets, and use a store bought chocolate brownie mix to save time!

The mini-skillets (recipe makes 4 skillets at 2 servings each) are also a convenient, cute way to serve a number of dinner guests (especially couples)!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Using A Box Mix Is An Easy Timesaver!

Almost always I make homemade  brownies from scratch, but sometimes I just want dessert made fast, without much effort! This shortcut method (using a boxed brownie mix) allows me to quickly get FOUR of these cute little desserts made, lickety split! If you would rather make the brownies from scratch, I recommend my favorite brownies!

We have also taken warm skillet brownies for two with scoops of ice cream and chocolate sauce to our neighbors to enjoy! One evening my husband took one (still warm) to a neighbors home when it was raining. He carried the warm brownie skillet, (topped with chocolate syrup and a scoop of ice cream) under an umbrella and delivered it right to their front door!

How To Make Skillet Brownies For Two (EASY PEASY!)

When using a box brownie mix (I used Duncan Hines dark chocolate for these photos), be sure to follow directions (if provided) for “fudgy” texture brownies. This usually means simply reducing the number of eggs used from 2 to 1. That is what I do when I make these skillet desserts.

Mix one box of brownie mix (18.2 ounces) with one egg, water, and vegetable oil in a large bowl. Easy peasy, and no mixer needed. Just whisk or stir with a spoon until ingredients are fully blended. If you wish, you can add chocolate chips or chopped nuts to the batter, as well.

Only 1 egg is used to make the brownies more fudgy.Batter for brownies is quickly mixed together in large bowl.

Grease (or spray) 4- six inch cast iron skillets. I got mine (Wilton 6 inch skillets) on Amazon using a gift card from my family! They have sure been fun to use for various “individual sized” desserts! Evenly divide the brownie batter between the skillets, and level out the batter with a spatula or the back of a spoon.

Four 6" mini cast iron skillets were used to cook the brownies in.

Making Skillet Brownies For Two In An Oven

If you are baking these desserts in your oven, preheat it to 350 degrees. Once at temperature, place the skillets on the middle rack. Bake for between 17-22 minutes, checking them at the 17 minute mark, by inserting a toothpick into the middle.

Ovens can have temperature variances, so your baking time may be a little different. When done, remove from oven and let them cool for 3-5 minutes. TIP: If you like brownies slightly underdone and gooey : they’re “usually” ready at about 17 minutes. If you like brownies more done: they’re “usually” ready at about 20- 22 minutes.

Making Skillet Brownies For Two On a Traeger Or Pellet Grill

To make these skillet brownies on a Traeger or pellet grill, here’s how: Make sure hopper is full of pellets. Turn to SMOKE setting (lid open) and let fire get established (about 4-5 minutes). Once smoking and fire is established, turn temperature setting to 350° F. Close the lid and let grill preheat for 10-15 minutes to reach temperature.

Place skillet brownies directly onto grill grate once temp. has been reached. Bake the brownies (lid closed) for 20-25 minutes, or until a toothpick inserted into middle of brownie comes out fairly clean. Cover skillet with foil, if the edges begin to brown too quickly. When done, remove skillets from grill, and let them cool for 3-5 minutes.

The skillet brownies for 2 baking in a Traeger pellet grill, but can also cook in an oven.

Let the skillet brownies cool for 3-5 minutes before serving.

These desserts are done baking, and ready to garnish for serving!

Time To Serve The Skillet Brownies For Two!

While the brownies are still warm, top each dessert with a big ol’ scoop of ice cream . Drizzle with chocolate or caramel sauce (or both!), and garnish with a maraschino cherry! Each of the skillet brownies is 2 servings, so give everyone a spoon or fork, and let them dig in!

Top the brownies with a scoop of ice cream, chocolate syrup and a cheery on top!To eat the skillet brownies for 2, grab 2 forks and both of you can now dig in!

Hope you enjoy these cute little skillet brownies for two! We sure do (and so did several of our neighbors)! Have a wonderful day.

Looking For More Traeger/Pellet Grill Desserts?

You can find all of my recipes in the Recipe Index, located at the top of the page. A couple dessert recipes for a Traeger or pellet grill you might also enjoy include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Author's signature

Original recipe source: Box of Duncan Hines dark chocolate brownie mix

0 from 0 votes
Skillet Brownies For Two
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

Cook these cute mini skillet brownies for two on a pellet grill OR in an oven! It's fun & romantic to share this EASY dessert with those you love!

Category: Dessert
Cuisine: American
Keyword: skillet brownies
Servings: 8 (4 skillets total)
Calories Per Serving: 373 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 18.2 ounces chocolate fudge brownie mix , I used Duncan Hines dark chocolate brand
  • 1 large egg
  • cup water
  • cup vegetable oil
  • OPTIONAL Add-Ins: chopped pecans, walnuts, and/or chocolate chips
Instructions
  1. Mix one box of brownie mix (18.2 ounces) with one egg, water, and vegetable oil in a large bowl. Stir or whisk until ingredients are fully blended. If you want, you can add chocolate chips or chopped nuts to the batter, as well.

  2. Grease (or spray) 4- six inch cast iron skillets. Evenly divide the brownie batter between the skillets, and level it out with a spatula or the back of a spoon.

If Using An OVEN:
  1. Preheat oven to 350° F. Once at temperature, place skillets on the middle rack. Bake for 17-22 minutes. Ovens can have temperature fluctuations, so your baking time may be a little different. Check them at the 17 minute mark by inserting a toothpick into the middle of one. If it comes out fairly clean, it is done. When done, remove from oven and let them cool for 3-5 minutes.

  2. TIP: If you like brownies slightly underdone and gooey : oven-baked are "usually" ready at about 17 minutes. If you like brownies more done: they're "usually" ready at about 20- 22 minutes.

If Using A TRAEGER Or PELLET GRILL:
  1. Make sure hopper is full of pellets. Turn to SMOKE setting (lid open) and let fire get established (about 4-5 minutes). Once smoking and established, turn temperature setting to 350° F. Close lid and preheat for 10-15 minutes to reach temperature. Place skillet brownies directly onto grill grate once temp. has been reached. Bake (lid closed) for 20-25 minutes until your desired done-ness, or until a toothpick inserted into middle of brownie comes out fairly clean. Cover skillet with foil, if the edges begin to brown too quickly. When done, remove skillets from grill, and let them cool for 3-5 minutes.

To Serve:
  1. While brownies are still warm, top each skillet with a scoop of ice cream. Drizzle with chocolate or caramel sauce (or both!), and garnish with a maraschino cherry, or other toppings (as desired)! Each of the skillet brownies is 2 servings, so give everyone a spoon or fork, and let them dig in! Enjoy!

Recipe Notes

Optional Toppings: vanilla ice cream, chocolate sauce, whipped cream, maraschino cherries, chopped nuts, caramel sauce, sprinkles, etc.

Nutrition Facts
Skillet Brownies For Two
Amount Per Serving (0.5 g)
Calories 373 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 9g56%
Cholesterol 26mg9%
Sodium 199mg9%
Potassium 10mg0%
Carbohydrates 51g17%
Sugar 32g36%
Protein 4g8%
Vitamin A 38IU1%
Calcium 4mg0%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Cook these cute mini skillet brownies for two on a pellet grill OR in an oven! It's fun & romantic to share this EASY dessert with those you love!

Homemade Chocolate Pudding

Make your own rich and decadent homemade chocolate pudding from scratch in about 10 minutes! Let it chill, then enjoy this creamy, delicious dessert!
Make your own rich and decadent homemade chocolate pudding from scratch in about 10 minutes! Let it chill, then enjoy this creamy, delicious dessert!

Do you like chocolate pudding? We sure do! We tend to keep boxes of the stuff around, for those moments when you want something cold and creamy, and SWEET!

Well, did you know it is really EASY to make HOMEMADE chocolate pudding, from scratch? The ingredients are cooked, then the pudding is chilled until really cold. That’s it!  The hardest part is waiting for the pudding to chill, because it usually takes a couple hours. That’s not really too much of a sacrifice though, because then you get to enjoy this delicious pudding!

Scroll Down For A Printable Recipe Card At the Bottom Of The Page

How To Make Homemade Chocolate Pudding

Place milk, sugar, cornstarch, cocoa powder and salt into a medium sized saucepan. Use a whisk and whisk these ingredients together until fully blended.

Cocoa, milk, sugar, cornstarch and salt are mixed and heated in pan to make homemade chocolate pudding

Bring this mixture to a full boil, over medium-high heat. Continue to whisk the ingredients often while it cooks. Boil for one minute, and continue to whisk. The homemade chocolate pudding mixture will slightly thicken as it cooks.

The mixture for the homemade chocolate pudding is brought to a boil to thicken.

After boiling the pudding mixture for one minute, remove the pan from the heat and immediately add all of the grated chocolate and vanilla extract to the pan. Stir, and keep stirring, until all of the grated chocolate has melted into the homemade chocolate pudding mixture. You want the ingredients to be fully blended.

Grated bittersweet chocolate is added to hot homemade chocolate pudding mixture in pan.

Homemade chocolate pudding mixture is stirred until all chocolate pieces have melted.

Once the homemade chocolate pudding is fully blended and all the chocolate has melted, pour (and scrape) the pudding into a medium sized bowl.

Time To Refrigerate The Homemade Chocolate Pudding!

Cover the pudding with plastic wrap, making sure to press the plastic wrap gently right onto the surface of the pudding.  By applying the wrap directly onto the top of the pudding, it will prevent a “skin” from forming on top of the pudding!

Place the bowl of pudding into the refrigerator, and let it chill for AT LEAST 2 hours, or until it gets really cold! It’s easy to make this up early in the day, or at night, then chill all day OR overnight, for best results!

The homemade chocolate pudding is poured into bowl, then covered with plastic wrap, to seal.

Serve The Homemade Chocolate Pudding

When the pudding is fully chilled, it is ready to serve! Spoon the homemade chocolate pudding into small individual serving dishes. Garnish with whipped cream, if desired and serve!

This recipe for homemade chocolate pudding, as written, will make enough for 4 servings. The serving dishes I used were only 4 ounce dishes, so I had enough for 5 servings! Keep any extras covered and refrigerated. The pudding will “keep” for a couple days!

The cold homemade chocolate pudding is portioned into dishes, topped with whipped cream and served.

Hope you enjoy making and eating this simple, homemade chocolate pudding! It is a nice, chocolatey, creamy treat, and will be enjoyed. Thanks for stopping by, and I hope you will come back soon. Have a great day.

Looking For More CHOCOLATE DESSERTS?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few favorite chocolate dessert recipes include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

Recipe Source: Woman’s Day Magazine clip out recipe card, from issue dated November 1, 2010.

0 from 0 votes
Homemade Chocolate Pudding
Prep Time
10 mins
Cook Time
0 mins
Refrigeration
2 hrs
Total Time
2 hrs 10 mins
 
Make your own rich and decadent homemade chocolate pudding from scratch in about 10 minutes! Let it chill, then enjoy this creamy, delicious dessert!
Category: Dessert
Cuisine: American
Keyword: homemade chocolate pudding
Servings: 4
Calories Per Serving: 317 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups milk
  • 5 Tablespoons granulated sugar
  • 2 Tablespoons cornstarch
  • 1 Tablespoon unsweetened cocoa powder
  • 1 pinch salt
  • 4 ounces bittersweet chocolate , grated or chopped finely
  • 1 teaspoon vanilla extract
Instructions
  1. Place milk, sugar, cornstarch, cocoa powder and salt into a medium sized saucepan. Use a whisk and whisk these ingredients together until fully blended. Bring this mixture to a full boil, over medium-high heat. Continue to whisk often while it cooks. Boil for one minute, and continue to whisk. The pudding mixture will slightly thicken as it cooks.

  2. After boiling the pudding for one minute, remove pan from the heat and immediately add the grated chocolate and vanilla extract to the pan. Stir, and keep stirring, until all of the grated chocolate has melted into the pudding. You want the ingredients to be fully blended.

  3. Once pudding is fully blended and all chocolate has melted, pour (and scrape) pudding into a medium sized bowl. Cover the pudding with plastic wrap, making sure to press the plastic wrap gently right onto the surface of the pudding.  By applying the wrap directly onto the top of the pudding, it will prevent a "skin" from forming on top! Place the bowl of pudding into the refrigerator, and let it chill for AT LEAST 2 hours, or until it gets really cold! It's easy to make this up early in the day, or at night, then chill all day OR overnight, for best results!

  4. When the pudding is fully chilled, it is ready to serve! Spoon the homemade chocolate pudding into 4 small individual serving dishes. Garnish with whipped cream, if desired and serve! Enjoy!

Recipe Notes

NOTE: Caloric calculation was made using whole milk in the recipe.

Nutrition Facts
Homemade Chocolate Pudding
Amount Per Serving (1 (1/4 of total))
Calories 317 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 8g50%
Cholesterol 13mg4%
Sodium 65mg3%
Potassium 340mg10%
Carbohydrates 40g13%
Fiber 2g8%
Sugar 31g34%
Protein 5g10%
Vitamin A 210IU4%
Calcium 155mg16%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make your own rich and decadent homemade chocolate pudding from scratch in about 10 minutes! Let it chill, then enjoy this creamy, delicious dessert!

Chocolate Pots de Crème

If you’re looking for a quick and easy decadent dessert that can be made in under 10 minutes, you’ll love these thick and smooth, tiny Chocolate Pots de Crème, with deep rich chocolate flavor!Looking for a quick and easy decadent dessert you can make in under 10 minutes? You'll love these tiny Chocolate Pots de Crème with deep, rich chocolate flavor!

Last year I made Irish Chocolate Pots de Crème for a family gathering, and they were a huge hit!  The tiny ramekins of chocolate were flavored with Bailey’s Irish Cream and tasted amazing!

Because they were so good, I knew I wanted to go back and try the basic chocolate pot de crème recipe! Did you know this dessert can be traced back to France in the 17th century? If it’s been around that long, it MUST be good. It sure is!

If you are a chocolate lover like myself, you absolutely cannot go wrong with this simple recipe!  The recipe takes under 10 minutes to prepare and pop in the refrigerator, then all you need to do is let them fully chill before serving (at least an hour).  I usually mix them up and pop them in the fridge in the morning, to serve later in the evening. Here’s how easy they are to prepare:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Chocolate Pots de Créme

Before beginning, place really small bowls or ramekins on a baking sheet (with rimmed edges).  The recipe will make about 9 (1/3 cup) servings, or about 7 (1/2) cup servings. With this dessert, small sized containers are a GOOD thing, as it is a really rich treat!

You can store the chocolate pots de créme, once made, for 2-3 days, so it’s easy to make a batch, then grab one when the craving for chocolate hits! Not that I’ve had this personal experience (*snicker, snicker*).

Blend The Chocolate Ingredients

Put chocolate chips, granulated sugar, vanilla, egg, salt in a blender. If using Grand Marnier (which is optional), add this, as well. I used a combination of 1/2 bittersweet (60% cacao) chocolate and 1/2 semi-sweet chocolate chips. Do NOT add the whipping cream.

Blend these on low for 1 minute, then increase to medium speed for an additional minute. Stop blender, and set aside.

Mixing chocolates and egg in blender

Heat The Whipping Cream

Pour the whipping cream into a large microwave safe bowl. Use a large bowl, because the cream will be microwaved, and will rise up some as it heats. (I used a glass bowl so I could see to make sure the whipping cream didn’t bubble up and over the top of the bowl).

Heat whipping cream in microwave on high power for 2 to 2½ minutes, until the cream is REALLY bubbling (needs to be super hot to cook the egg fully when added to blender).

Whipping cream in large bowl

Bubbles in whipping cream after microwaving

Place a funnel into the center hole in the top of your blender lid. Place the lid on the blender.

Funnel inserted in blender top

Time To Blend The Ingredients

Turn blender on LOW and blend ingredients already in there for 15 seconds. SLOWLY pour the hot whipping cream through the funnel into the chocolate mixture while mixing on low.

Once you’ve added all the cream, put your hand over the top of the funnel (to cover), and turn the speed up to HIGH. Let the mixture blend on high for two minutes. When done, carefully pour the chocolate pots de créme (dividing evenly) into the serving bowls. Refrigerate for at least 1 hour (preferably more) before serving.

Pouring blended chocolate into small serving pots

Pots of chocolate chilling in refrigerator

The chocolate pots de créme can be made 2-3 days in advance, but make sure to cover each dish with plastic if storing that long in refrigerator.

Ready To Serve!

When ready to serve, garnish with a dollop of whipped cream if you want, OR just grab a spoon a take a big old bite of chocolate goodness! It’s thick, it’s rich, it’s smooth, and it tastes decadently amazing!

Spoonful of thick fudgey dessert

Hope you enjoy these delicious little desserts with big flavor!  I told my husband “these chocolate pots de créme are so rich, it’s gonna put hair on my chest!!!”  Ha Ha!  We love ’em, and really hope you will, too! Have a great day.

Looking For Other DECADENT DESSERT Recipes?

You can find all of my dessert recipes in the Recipe Index, located at the top of the page. I have tons of yummy desserts you’ll enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

Recipe Source: https://thecafesucrefarine.com/chocolate-pots-de-creme/

0 from 0 votes
Chocolate Pots de Crème
Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
 

Looking for a quick and easy decadent dessert you can make in under 10 minutes? You'll love these tiny Chocolate Pots de Crème with deep, rich chocolate flavor!

Category: Dessert
Cuisine: American
Keyword: chocolate pots de creme
Servings: 9 (1/3 cup) servings
Calories Per Serving: 292 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 5 ounces semi-sweet chocolate chips
  • 5 ounces bitter sweet chocolate , 60%
  • 1 egg , large
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 1 cup heavy whipping cream , or half n' half
  • 2 Tablespoons Grand Marnier , Optional
Instructions
  1. Before beginning, place tiny bowls, mugs or ramekins on a large baking sheet. Set aside. Recipe will yield approx. 9 (1/3 cup) servings or 7 (1/2) cup servings.

  2. Put chocolate chips, granulated sugar, vanilla, egg, salt in a blender. If using Grand Marnier (which is optional), add this, as well. Blend these on low for 1 minute, then increase to medium speed for an additional minute. Stop blender, and set aside.

  3. Pour whipping cream into a large microwave safe bowl. Use a large bowl, because the cream will be microwaved, and will rise up some as it heats. (I used a glass bowl so I could see to make sure the whipping cream didn't bubble up and over the top of the bowl). Heat whipping cream in microwave on high power for 2 to 2½ minutes, until the cream is REALLY bubbling (needs to be super hot to cook the egg fully when added to blender).

  4. Place a funnel into the center hole in the top of the blender lid. Place lid onto blender. Turn blender on LOW and blend ingredients already in there for 15 seconds. SLOWLY pour the hot whipping cream through the funnel into the chocolate mixture while mixing on low.  Once you've added all the cream, put your hand over the top of the funnel (to cover), and turn the speed up to HIGH. Let the mixture blend on high for two minutes.  When done, carefully pour the chocolate, (dividing evenly) into serving bowls.

  5. Refrigerate for at least 1 hour (preferably more) before serving. Garnish with whipped cream, if desired (Optional) Can be made 2-3 days in advance. Store, covered with plastic wrap in refrigerator.

Nutrition Facts
Chocolate Pots de Crème
Amount Per Serving (1 (1/3 cup) serving)
Calories 292 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 13g81%
Cholesterol 56mg19%
Sodium 24mg1%
Potassium 205mg6%
Carbohydrates 18g6%
Fiber 2g8%
Sugar 12g13%
Protein 3g6%
Vitamin A 430IU9%
Vitamin C 0.2mg0%
Calcium 39mg4%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Looking for a quick and easy decadent dessert you can make in under 10 minutes? You'll love these tiny Chocolate Pots de Crème with deep, rich chocolate flavor!