Merlot Brownies with Merlot Ganache and Sea Salt

 

red wine brownies

Every Valentine’s Day I sit and contemplate- wine or brownies? I picked up some of my favorite red wine from Trader Joes and I knew I wanted to do a Merlot infused ganache.

red wine brownies

Once I started throwing together the brownie batter I drizzled a little more Merlot into the batter. The result was sooo good. The wine brings out the richness in the chocolate while keeping them so fudgey and moist.

These are honestly even better the next day. Enjoy them with a little cocoa whipped cream or on their own!

Merlot Brownies with Merlot Ganache and Sea Salt
Author: 
Recipe type: Brownies
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Merlot Infused Brownies
Ingredients
  • 1 cup of sugar
  • 1 stick of salted butter
  • 2 tbsp of vanilla
  • 2 eggs
  • ¼ cup of Merlot
  • ¾ cup of cocoa powder
  • 1 tsp of baking soda
  • ½ cup of AP flour
  • For the ganache
  • ½ cup of heavy cream
  • 1 cup of chocolate chips
  • 2 tbsp of Merlot
  • Finish with sea salt
Instructions
  1. Preheat the oven to 350 degrees.
  2. Cream together the butter, sugar and vanilla.
  3. Add the eggs.
  4. Add in the baking soda and flour.
  5. Lightly mix until incorporated.
  6. Pour in the Merlot and stir until you have an even batter.
  7. Bake for 20-30 minutes until center is set.
  8. For the ganache-
  9. Heat the cream in the microwave for about 40 seconds on high.
  10. Add the vanilla and chocolate.
  11. Mix until the chocolate starts to melt.
  12. Add the Merlot and whisk until smooth.

Happy Valentine’s Day!

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Chocolate Pecan Pie

chocolate pecan pie

When the holidays come around there is nothing I want more then a huge slice of pecan pie. This year I wanted to change it up a little and add chocolate. If I am making something for the first time I usually go to the NYTimes recipe section online. They always have incredible recipes with very detailed reviews. I saw a recipe that had the chocolate melted into the butter then baked. They reviews were all over the place so I decided to just wing it and try creating my own recipe.

chocolate pecan pie

I know a lot of my recipes have millions of ingredients and are half a page long, but one thing  I am way too lazy to do is make my own pie crust. I usually have rolls of premade crust in my freezer. Perfect for those pie cravings. These giant dark chocolate chips are an absolutely perfect for this pie. I don’t think I would like it as much if the chocolate was melted in. I really enjoyed how you could taste that classic pecan pie filling with big bites of melty dark chocolate.

chocolate-pecan-pie

Pecan pie has always been my Dad’s favorite dessert. When I was a child a did not appreciate pecans the way I do now and I used to pick them all out of my pie. I would be left with that perfect sugary filling and crunchy crust. My mom always made us homemade whipped cream so that is a habit I carried with me. If you are in a kid free household this whipped cream is perfect to spike with a little bourbon.

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Chocolate Pecan Pie
Recipe type: Baking, Pie
Prep time: 
Cook time: 
Total time: 
Serves: 8 slices
 
Classic pecan pie with a dark chocolate twist.
Ingredients
  • 1 Prepared sheet of pie dough
  • 2 tbsp of melted salted butter cooled
  • 2 cups of pecans (toasted)
  • 1 cup of sugar
  • 1 cup of light corn syrup
  • ½ cup of dark chocolate chips
  • 2 tbsp of pure vanilla extract
  • 2 tbsp of bourbon (optional)
  • 1 cup of heavy whipping cream
  • ½ cup of powdered sugar
  • 1 tsp of bourbon
Instructions
  1. Preheat the oven to 350 degrees.
  2. Mix together the butter, eggs, corn syrup, vanilla and sugar.
  3. Add bourbon if desired.
  4. Mix in the pecans and chocolate.
  5. Place pie dough into a pie dish and pour the filling over the top.
  6. Tap the dish on the counter to help the pecans rise to the top.
  7. Bake for 45-50 minutes or until the middle sets.
  8. I covered the pie with foil before baking and removed 15 minutes before finishing so the crust would not burn.
  9. Let the pie cool before serving.
  10. For the whip cream:
  11. In a large clean dry bowl add the cold heavy cream, sugar and bourbon (vanilla if you don't want bourbon).
  12. Mix with a hand mixer on high until soft peaks form.

image2-99

Doesn’t that look like the best bite ever?

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Hot Fudge Cheesecake

hot fudge cheese cake

Cheesecake is one of those desserts that I usually bypass for a huge piece of chocolate cake. BUT if it is done right it moves to the front of my dessert line up. I like my cheesecake to be creamy and thick. Your fork should slide right through without much effort. This hot fudge cheesecake starts with a thick chocolate graham crust followed by a creamy rich dark chocolate filling then topped with a hot fudge whipped cream and more hot fudge topping.

hot fudge cheesecake

Have you ever had the Godiva chocolate cheesecake from Cheesecake factory? This filling reminds me of that cake. This is sure to fill your every chocolate wish and desire. One slice sends me into a tiny chocolate coma.

hot fudge cheesecake

Hot fudge is pretty much my favorite topping of life. Growing up I worked with my best friends at Dairy Queen all through high school. To this day still one of my favorite jobs. I worked with my best friends, we ate cup fulls of hot fudge sundaes, and all of our high school peers visited us during all of our shifts. Bless our sweet managers. I am sure we drove them nuts. 16 year old girls hopped up on sugar and hormones… Back to those sundaes though. Now at 16 I was very conscious of my eating habits so naturally I skipped the ice cream and I would have cups of hot fudge topped with a huge portion of whipped cream and sprinkles. Whipped cream has less calories because its lighter right ? 16 year old logic at its best.

chocolate cheesecake

Hot Fudge Cheesecake
Recipe type: Desserts
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Creamy chocolate cheesecake topped with hot fudge and chocolate whipped cream.
Ingredients
  • For the crust:
  • 1½ cups of graham cracker crumbs
  • 2 tbsp dark chocolate powder
  • ½ stick of melted butter
  • ½ cup of sugar
  • For the filling:
  • 3 eggs room temp
  • 3 blocks of 8 oz cream cheese, softened
  • ¼ cup of hot fudge
  • 1½ cups of sugar
  • For the whipped topping:
  • 1 cup of heavy whipping cream
  • 1 cup of powdered sugar
  • 2 tbsp dark chocolate powder
Instructions
  1. Preheat oven to 375.
  2. For the crust:
  3. Mix the melted butter, sugar, chocolate, and graham cracker.
  4. Press into the bottom of the pan.
  5. I used a 6 inch spring form pan. You can use an 8 inch, but I wanted to have thicker slices.
  6. Bake for 10 minutes.
  7. With a mixer beat the eggs, cream cheese and sugar.
  8. Add in the hot fudge.
  9. Pour on top of the crust.
  10. I am super lazy so I never make a water bath for my cheesecakes. I just put a pan of water on the bottom rack and it usually prevents any cracking. If it does crack it is not a huge deal because we are covering the top with whipped cream.
  11. Bake for 1 hour and 15 minutes. The center should be very wobbly still. I turn off the oven and let the cake cool inside the oven for 20 minutes then on the counter until it is completely room temperature.
  12. It is VERY important to cool off completely before putting the the refrigerator. You do not want those hard crystallized sugar bits to appear in your creamy cake.
  13. Cool cheesecake in the refrigerator for 2 hours or overnight.
  14. To make the topping whip the cream, hot sugar and chocolate powder.
  15. Spread over the top.
  16. Serve with extra hot fudge.

 

chocolate cheesecake

I hope you make this cheesecake! If you do don’t forget to tag me! #kelliericecakes

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Classic Chocolate Ganache Macarons

maracons

Hi this is my first attempt at macarons! As in my first successful attempt. These delicate cookies only have a handful of ingredients, but are truly the most high maintenance cookie I have ever made.  I made 5 batches yesterday using a variety of methods I found online. This is what worked best for me.

image1 (100)

Almost every recipe I found required you to run the almond meal through a food processor. I did not see much of a difference when I did this so I skipped it for my final attempt. I also tried 3 batches using the sugar syrup method. I am not sure if I just did not get the syrup into the eggs before they cooled, but I was not getting that super crisp shell. This recipe I just added the sugar straight into the eggs.

image3 (36)

The first couple of batches I did not let the batter dry out enough before baking. The pictures show the final attempt when I left them on the counter for 5 hours before baking. These had a perfect crispy shell and nice chewy center. I also had a much better result with the “feet” the longer my cookies rested before baking.

image2 (52)

Probably the most important lesson I learned was DO NOT OVER MIX. I was very confused when I read a lot of recipes comparing the batter to lava. I don’t know about you, but I am around cake batter more often then lava. The egg whites still need to be airy. They definitely deflate when mixed, but you can still see a slight bounce to the mixture once folded. If the batter is runny that means it was over mixed.

Classic Chocolate Ganache Macarons
Recipe type: Cookies, Macarons
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
Classic French Macarons With Chocolate Ganache
Ingredients
  • Cookie Shells-
  • 1 cup almond flour/meal
  • 2 cups powdered sugar
  • 3 tbsp cocoa powder
  • 1 pinch of cream of tartar
  • 3 room temp large egg whites
  • 1 tsp vanilla
  • ⅛ cup of sugar
  • Filling-
  • ¼ cup cocoa powder
  • 3 tbsp heavy cream
  • ½ cup of salted butter
  • 2 cups powdered sugar
Instructions
  1. In a large bowl whisk the almond flour, powdered sugar and cocoa powder.
  2. In a separate clean bowl beat the egg whites and vanilla on high speed until white and frothy.
  3. Add in the ⅛ cup of sugar.
  4. Beat on high until stiff peaks form.
  5. You should be able to turn the bowl upside down and the egg whites stay in place.
  6. Very gently fold the egg whites into the dry mixture.
  7. Do not over mix.
  8. The mix should look like very thick cake batter.
  9. I used a piping bag with a round tip.
  10. I used two baking sheets with baking mats.
  11. I found that the baking mats were much easier then parchment paper.
  12. Pipe batter in even circles about 1½ inches. I fit about 20 per sheet.
  13. Let sit on the counter untouched for at least 2 hours.
  14. My best results came from 5 hours.
  15. Preheat the oven to 350.
  16. Bake for about 5 minutes then rotate.
  17. Bake for another 5 minutes.
  18. Let cool before filling.
  19. For the filling-
  20. Mix together the sugar, butter, cocoa. Add cream as needed. I left my ganache slightly loose so it would not disturb the delicate shells. I wanted something easy to mold.

When you pipe the batter on the baking sheets you will see a little curly cue from the piping bag. The perfect batter will flatten out slightly and that point will disappear. When letting the discs dry before baking you will know they are ready when the tops are already hardened slightly and not sticky.

I hope you try these! Once I got the hang of them it was pretty routine. These cookies really are beautiful and so easy to switch up!

 

 

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Chocolate Cake Topped With Mocha Cream Cheese Frosting And Filled With Dark Chocolate Ganache

chocolate cake

I can’t stop looking at gum paste flowers. Seriously. They are so creative and beautiful. Some look so realistic I don’t think you can tell a difference at first glance. I really wanted to try creating some roses with gum paste. I bought the Wilton gum paste powder from a craft store, a few different gel food colorings, some powdered sugar and improvised the rest. I saw so many tools to make flowers. I was pretty overwhelmed. I decided to try using what I had at home first before buying any special tools.

image3 (33)

I can’t lie. I am pretty impressed with the way this rose turned out. It was extremely time consuming, but not necessarily hard. I think over time it will become second nature. Now this is not a tutorial on how to make these roses. Once I really get the hand of it and know exactly what tools are needed I will definitely share. For now I decided to share this amazing cake recipe. All my favorite things in one sweet cake slice.

chocolate cake

CLICK HERE for my favorite chocolate cake recipe

Chocolate Cake Topped With Mocha Cream Cheese Frosting And Filled With Dark Chocolate Ganache
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
 
Mocha cream cheese frosting with dark chocolate layers.
Ingredients
  • For the frosting:
  • 4 ounces of cream cheese
  • 4 tbsps of softened butter
  • 3 cups of powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp instant espresso powder
  • 1 tbsp heavy cream
  • For the ganache filling:
  • 4 ounces of dark chocolate
  • ½ cup of heavy cream
Instructions
  1. For the frosting:
  2. Mix together the cream cheese and butter.
  3. Add in the vanilla and espresso powder.
  4. Slowly pour in the powdered sugar.
  5. Finish off with heavy cream.
  6. Add more or less sugar depending on how creamy you want your frosting. I left mine on the stiff side so I could pipe it on the cake.
  7. For the ganache:
  8. Heat the cream in a sauce pan on medium low.
  9. When the cream begins to bubble remove from heat and add chocolate.
  10. Mix until thickened.
  11. Let cool before using.
  12. Assembly:
  13. After your cake layers have cooled (don't forget to click the link for my favorite chocolate cake!) add the ganache to the middle of the cake. Place in the fridge until ganache has set and slightly hardened. Frost the cake with your cream cheese mixture. I used my left over frosting to pipe an edge around my cake.

cake slice

I recommend keeping this cake cool until you are ready to eat. The ganache will melt in your mouth like a truffle!

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Chocolate Chip Cookie Layered Cheese Cakes

Cheesecake

Easter is coming. Soon. Every year I try to make a big complex dessert, but this year I am staying simple. These layered cheesecakes require no baking, short stove top time, and come together in minutes.

Something about homemade pudding is so  comforting. The flavor is so much richer than if you used an instant pudding pack. It takes a little longer, but the result is definitely worth it.

The cheesecake layer is no bake and it is so easy. It is basically the same combo I make for my cinnamon roll danish filling. Sweet, tart, and light.

The cookies you can use what you have on hand, store bought, or these. They just give the best crust especially if you make these the day before.

chocolate chip cookie cheese cake

I recommend only filling your cups 3/4 of the way and using whipped cream. It is going to make it more of a single serving. I filled these cups to the brim for the picture and honest they were about 2.5 servings.

Easter dessert

Chocolate Chip Cookie Layered Cheese Cakes
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Layers of creamy cheesecake, smooth dark chocolate pudding and salty chocolate chip cookie.
Ingredients
  • For the pudding:
  • 4 ounces of dark chocolate
  • 2 tsp vanilla extract
  • 1 cup of sugar
  • ¼ cup of cornstarch
  • pinch of salt
  • 4 egg yolks
  • 2 cups of milk (whole preferably)
  • 1 tsp of unsalted butter
  • For the cheesecake:
  • 8 ounces of low fat cream cheese - room temp
  • 1 cup of powdered sugar
  • 1 tsp vanilla
  • 2 tbsp milk
  • For the cookie crust:
  • 2 large chocolate chip cookies
  • 2 tbsp butter
  • ¼ tsp salt
  • For the topping:
  • Whipped cream
  • Extra Chocolate Chip Cookies
Instructions
  1. In a cool pan mix the cornstarch, salt and sugar.
  2. Add in the milk and vanilla and whisk until everything is combined.
  3. You should not be able to see cornstarch chunks.
  4. Put the pan over medium heat.
  5. Add in the egg yolks.
  6. Keep whisking until everything is mixed.
  7. Add in the chocolate. (I like the unsweet baking bars)
  8. Whisk consistently until the mixture thickens and starts bubbling.
  9. This will take 10-15 minutes.
  10. It will seem extremely liquid-y then suddenly very thick.
  11. Turn down to low heat and keep stirring.
  12. The chocolate should be melted and evenly mixed.
  13. Take off the heat and let cool.
  14. Be sure you stir every few minutes while it cools to keep the skin from forming,
  15. For the cheesecake:
  16. Mix the cream cheese, vanilla and powdered sugar.
  17. Add the milk as needed.
  18. It should be just slightly looser than the pudding.
  19. For the crust-
  20. Break the cookies into crumbs.
  21. (I just put the cookies in a bag and roll it with my dough roller until all pieces are broken up)
  22. Melt the butter and add to the mixture.
  23. Add the salt.
  24. Pack 1-2 tbsps into each cup
  25. Assembly:
  26. Once the pudding has cooled (it can be warm, but not hot. you don't want to break the glass)
  27. add to the cups over the cookie crust.
  28. I would start with 2 tbsps
  29. Repeat with cheesecake mixture.
  30. Keep layering until you have the desired amount.
  31. Make sure the cheesecake is the final layer on top to prevent the pudding skin.
  32. Top with whipped cream and cookie crumbs.
  33. Refrigerate for 2-3 hours before serving. Best when cooled over night.

Let me know if you try this recipe! Tag me #kelliericecakes

cheesecake layers

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Chocolate Fudge Layer Cake

chocolate fudge cake

After nearly 4 weeks of eating clean and detoxing I decided to have a cheat day. Not just any cheat day. A chocolate fudge cake cheat day. You can make this cake in two 9 inch pans or as a sheet cake, but I decided to be really difficult. I made two 6 inch layers with a side of four cupcakes. I wanted to use the extra cupcakes and pieces from evening out the layers to freeze for cake pops. Yum!

chocolate cake

There is one special ingredient in this cake. I was in the kitchen throwing together ingredients and I decided to make a cup of coffee. I just bought some caramel nut k cups and the smell is so sweet and delicious. I went ahead and used the cup of coffee in the batter instead of the boiling water.

Such. A. Good. Decision. This cake is so smooth and fudge-y with that hint of caramel. Topped with my dark chocolate butter cream it is THE perfect cheat meal.

Chocolate Fudge Cake

Chocolate Fudge Layer Cake
Recipe type: Cake
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Smooth fudge-y chocolate cake bursting with dark chocolate frosting.
Ingredients
  • 2 cups of sugar
  • 2 cups of AP flour
  • 2 eggs
  • 1 cup of very hot caramel nut (or hazelnut) coffee
  • 1 cup of 2 % milk
  • ¾ cup of dark chocolate cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ canola oil
  • For the frosting -
  • 2 sticks of room temperature butter
  • 2 cups of powered sugar
  • ¾ cup of dark chocolate cocoa powder
  • ½ tsp salt
  • 1 tbsp milk
Instructions
  1. Preheat the oven to 350 degrees.
  2. Mix together the sugar, milk, oil, and 2 eggs. Add in the dry ingredients. Once mixed together add in the coffee and very carefully mix until the batter comes together.
  3. Batter will be very thin.
  4. Add to prepared cake pans and bake for 25-30 minutes.
  5. Use a tooth pick and test. If the tooth pick comes out clean (no liquid batter) the cakes are ready.
  6. For the frosting-
  7. Mix together 1 cup of sugar, the butter and the cocoa powder. Add in remaining sugar and milk as needed for desired smoothness.

This is definitely one of my favorite new recipes. The layers are so thick and fudge like. The frosting truly is the perfect pairing.

 

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New York Times Chocolate Chip Cookies

Chocolate Chip Cookies

Do you remember the show What Not To Wear? I used to be obsessed with watching Stacy London and Clinton Kelly surprising regular people and updating their wardrobe. After the show ended and Clinton Kelly moved to the Chew I was convinced that he could do no wrong. He knows fashion and now he is in the world of food. My two favorite things.

When the first season aired I remember my mom emailing me about a chocolate chip cookie show down hosted by Clinton. I scoffed, convinced I knew the perfect recipe and there is no way this long complicated recipe was better. A few weeks later I visited her and she had rows of these huge chocolate chunk masterpieces cooling on the counter. Overflowing with melting chocolate and sprinkled with fat flakes of sea salt. It was my every cookie dream.

I am sure I have referenced Home Alone 2 before? When he is in the hotel with the chocolate cookies the size of his head? These are those cookies. So perfectly dense and chewy with layers of chocolate and salt. If you have the time there truly is no better cookie.

new york times

I will link the original recipe here. Listed below is my version. Same concept, but tweaked to my taste buds.

New York Times Chocolate Chip Cookies
Recipe type: Dessesrt, Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Oversized chewy dense chocolate chunk cookies topped with sea salt.
Ingredients
  • 2 cups and 2 tbsp of cake flour
  • 1½ cups of bread flour
  • 1¼ tsp baking soda
  • 1¼ tsp baking powder
  • 1 tsp sea salt (plus more for sprinkling)
  • 2 sticks and 1 tsp of unsalted butter room temp
  • 1 cup of granulated sugar
  • 1½ cups of light brown sugar
  • 2 large eggs at room temp
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
  • 1¼ pounds of chocolate - chopped bittersweet, dark chocolate chunks and semi sweet chips (even white chocolate if you please)
Instructions
  1. Mix the butter and sugars until pale.
  2. Add vanilla.
  3. Whip in the eggs until mixed, do not over mix.
  4. Add in the mixture of dry ingredients (flours, baking powder, soda, salt and cinnamon).
  5. Once combined hand fold the chocolate in.
  6. Form into a ball and cover with plastic wrap.
  7. Refrigerate for at least 24 hours.
  8. Preheat oven to 350.
  9. Form the balls of dough.
  10. Roughly 2 tbsps each.
  11. Bake for 10-12 minutes.
  12. Do not over bake.
  13. Pull out when the edges are golden brown.
  14. The middle will continue to cook on the pan.
  15. Sprinkle with sea salt.

Seriously, if you have the time try these. There is nothing like them. Perfect bakery style cookies.

chocolate chip cookies

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German Chocolate Cupcakes w/ Dark Chocolate Frosting

german chocolate cupcake

German chocolate means different things to different people. It blows my mind how many weirdos people do not like coconut! I look everything about coconut. The smell, taste, and texture! BUT for those of you who do not like or cannot eat coconut I made German chocolate cupcakes minus the coconut.

These cupcakes were created by an American with the name German. They are a very sweet fluffy chocolate cupcake. I typically go for a dense fudge-y cupcake, but today I wanted to lighten up since I was going to cover them in a rich dark chocolate.

chocolate cupcake

I attempted to film a quick icing tutorial. It will be live with this post. Be warned: Filming alone while trying to keep all the important steps in focus is way more difficult than I imagined. I have a remote for my camera, but the only indication that you are filming is a quick blue flash. If you miss it then you have no idea if you are recording. I tried running back and forth to make sure I was recording, but somehow I still missed an important clip. When I was actually spiraling the icing over the cupcakes.  I will keep practicing and I promise to have a full tutorial in the future!

Click here for the dark chocolate icing tutorial!

German Chocolate Cupcakes w/ Dark Chocolate Frosting
Recipe type: Baking, Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Sweet chocolate cupcakes perfect for a heavy icing. This is the German chocolate recipe for anyone that does not want coconut in their cupcake.
Ingredients
  • 4 oz of BAKERS SWEET chocolate (one full bar or 4 oz of milk chocolate chips)
  • ½ cup of strong brewed coffee
  • 2 cups of sugar
  • 2 cups of flour
  • 2 sticks (1 cup of butter) melted and cooled (unsalted)
  • ½ cup of butter milk
  • 3 eggs
  • 1 tbsp of pure vanilla extract
  • 1 tsp of baking soda
  • ⅛ tsp salt
Instructions
  1. Preheat your oven to 350 and set out your cupcake tins greased or with liners.
  2. Melt the chocolate in the microwave on high for one minute.
  3. You can add a tsp of milk while you microwave to keep from burning.
  4. Set the chocolate to the side to slightly cool.
  5. Mix together the sugar, eggs and butter.
  6. Add in the chocolate.
  7. Just make sure the chocolate is not hot enough to cook your eggs.
  8. Mix in the vanilla.
  9. Add in the coffee.
  10. Mix in the flour, salt and baking soda. Do not over mix.
  11. Add in the buttermilk.
  12. Your batter will be liquidy.
  13. Pour into baking tins.
  14. Do not over bake. Pull them out of the oven as soon as your testing tooth pick comes out clean.

 I hope you enjoy this Valentine’s Day (or any day) treat!

cupacakes

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Homemade Pecan Brownie Sundaes

pecan brownies

brownie sundae

And then there are days when you just need a brownie. Smothered in gelato. Topped with whip cream and sprinkles.

My favorite kind of brownies have a crunchy top that you can tap with your spoon and it opens up to a dense fudge center. You know what I am talking about. It is reminiscent of creme brulee – you tap with a spoon and the top “shell” cracks revealing the good stuff.

I love adding nuts to my brownies. Usually walnuts, but this time I decided to use pecan halves.

When the brownies were done I topped them with some dark chocolate chips. This gave them a rich gooey topping.

We picked up some vanilla caramel gelato to scoop on top and added our favorite whip cream. I used a sectioned brownie pan to make small servings.

If you are feeling extra daring I would recommend chocolate gelato with hot fudge too! Yum!

Brownies

Homemade Pecan Brownie Sundaes
Recipe type: Baking, Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Easy homemade pecan brownies topped with gelato and whip cream.
Ingredients
  • 4 ounces of dark or semi sweet chocolate
  • 1½ stick of unsalted butter
  • 3 eggs
  • 2 cups of granulated sugar
  • 1 cup of flour
  • 1 tsp salt
  • 1 cup of nuts
  • extra chocolate for topping
  • Gelato
  • Whip cream
  • Sprinkles
Instructions
  1. Preheat oven to 350.
  2. Melt butter and chocolate and stir together until well combined.
  3. In a separate bowl mix sugar and eggs until fluffy and pale.
  4. Add in the chocolate mixture.
  5. Stir in the flour and salt until combined.
  6. Fold in the nuts.
  7. Pour into a 9 inch pan or a brownie pan.
  8. Bake for 25 minutes or until set.
  9. Top with extra chocolate.
  10. Let cool.
  11. Top your brownie with the gelato and whip cream.
  12. Enjoy!

Next time you are in the mood for chocolate, try these pecan brownies! They are so easy to customize. Just choose your favorite nuts and chocolate and you are good to go!

pecan brownies

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