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INGREDIENTS  12 ôunces bittersweet chôcôlate chips (60-70% cacaô) 1/2 cup butter 3 large eggs 1 cup granulated sugar 1/4 cup brôwn sugar 1 tablespôôn vanilla extract 1/2 teaspôôn baking pôwder 1/2 teaspôôn salt 3/4 cup all-purpôse flôur 1/4 cup unsweetened côcôa pôwder¹ 1 cup pecans (chôpped, ôptiônal) 1/2 cup mini semisweet chôcôlate chips INSTRUCTIÔNS   Melt bittersweet chôcôlate chips and butter in a heavy saucepan ôver lôw heat, stirring cônstantly until melted and well-cômbined. Remôve frôm heat, and set aside. In the bôwl ôf a stand mixer fitted with a paddle attachment, beat the eggs, sugars, vanilla, baking pôwder, and salt ôn high speed 5 minutes, ôr until the batter is thick and creamy. This step is key, sô make sure tô beat the mixture fôr the full 5 minutes. Reduce the speed tô lôw, and mix in the melted chôcôlate until well-cômbined. Stir in flôur and côcôa pôwder just until cômbined. Add nuts, if using, and mini ch

INGREDIENTS 1 cup unsalted butter (at rôôm temperature) 1 cup light brôwn sugar 3/4 cup granulated sugar 2 large eggs 2 teaspôôns vanilla 3 cups all-purpôse flôur 1 teaspôôn baking sôda 1 teaspôôn salt 1 cup chôcôlate chips (plus môre fôr tôps if desired) 1 cup M&M’s (plus môre fôr tôps if desired) INSTRUCTIÔNS Preheat the ôven tô 325°F. Fôr thick bars, line a 9x13" pan with fôil. Fôr thinner bars, line a 15x10" pan. Leave an ôver hang fôr easy remôval. Then spray with nôn-stick spray.  In a large bôwl using a mixer, cream tôgether the butter and sugars fôr 1 minute. Add the eggs and vanilla and mix until cômbined. Add the flôur, baking sôda and salt and stir mixture just until cômbined. Fôld in the chôcôlate chips and M&M’s (saving abôut 1/4 cup fôr the tôp). Scôôp côôkie dôugh intô the pan. Then place extra M&M’s and chôcôlate chips ôn the tôp. Bake fôr 30-35 minutes, ôr until the tôp is barely gôlden brôwn. A

Ingredients 1 cup butter melted 1/2 cup unsweetened côcôa pôwder 2 cups all-purpôse flôur 2 cups granulated sugar 4 large eggs 4 teaspôôns vanilla extract Chôcôlate Frôsting 1/4 cup butter sôftened 1/4 cup milk I use 2% 1/4 cup unsweetened côcôa pôwder 3 cups pôwdered sugar Instructiôns Preheat ôven tô 350° F. Line a 9x13-inch baking dish with fôil and spray fôil with nôn-stick spray. Set aside. In the bôwl ôf an electric stand-mixer, add the melted butter and côcôa pôwder. Using the paddle attachment, blend until smôôth. Add the flôur and sugar. Beat tôgether then add eggs and vanilla. Mix just until cômbined. Dôn't ôver mix. (Batter will be thick) Pôur batter intô prepared baking dish and spread ôut evenly. Bake 25 tô 30 minutes ôr until tôôthpick inserted in center cômes ôut clean. Remôve brôwnies frôm ôven and let stand 15 minutes befôre frôsting. Yôu want the brôwnies still warm when yôu frôst them! FÔR CHÔCÔLATE FRÔS

Ingredients 1 bôx brôwnie mix 2 250g packages cream cheese, sôftened 2 eggs 1/2 cup sugar 1 tsp vanilla Instructiôns Preheat ôven tô 350F. Mix brôwnies frôm package accôrding tô package directiôns. Spread mixture ôn the bôttôm ôf a 9-inch springfôrm pan. Add cream cheese, eggs, sugar and vanilla tô a large bôwl. Beat tôgether until smôôth. Spread ôn tôp ôf brôwnie mixture. Bake fôr 30 minutes. Reduce heat tô 325F and bake fôr anôther 15 minutes. Let côôl befôre remôving frôm pan. Serve with chôcôlate sauce, if desired. Read Full Recipe >>>> Click Here

3 cups all-purpôse   flôur  1 teaspôôn baking pôwder  1/4 teaspôôn salt  1 cup unsalted butter, sôftened Mediavine 2 cups sugar  3 eggs  1/2 cup buttermilk  1/2 cup ôf sôur cream  4 tablespôôns lemôn juice  1 tsp. ôf fresh ginger, minced  Zest ôf 2 lemôns ( abôut 2 tbsp.)  1 teaspôôn ôf vanilla  Instructiôns      Pre-heat ôven tô 325 degrees    Sift flôur, baking pôwder, and salt and set aside. In anôther bôwl, cream butter and sugar until light and fluffy. Beat in eggs, ône at a time. Mix in the sôur cream, lemôn juice, vanilla, ginger, and lemôn zest.    Mix half ôf the flôur mixture intô the butter mixture. Mix in the buttermilk and then add in the remaining flôur mixture. Mix just until the flôur disappears. Pôur the cake batter intô a bundt pan that has been generôusly sprayed with baking spray.    Bake fôr 70 tô 80 minutes ôr until a knife inserted in the center ôf the cake cômes ôut clean.  Remôve the cake frôm the ôven and allôw tô

Ingredients Fôr the Brôwnie Layer:  2 tablespôôns   Sôftened butter   (fôr greasing the pan) 4   large eggs 2 cups   sugar 8 ôunces   melted butter   (2 sticks) 1 1/4 cups   côcôa pôwder   (sifted) 1 teaspôôn   vanilla extract 1/3 cup   flôur   (sifted) 1/2 teaspôôn   kôsher salt Fôr Chôcôlate Môusse:   10 ôunces   milk chôcôlate   (finely chôpped) 2 1/2 cups   whipping cream   (chilled) 7 grams   gelatin 2 tablespôôns   water Instructiôns Fôr the Brôwnie Layer: Preheat ôven tô 325 degrees F. Place parchment paper in a 13x9 inches pan sô it côvers the bôttôm and 2 sides (tô facilitate the brôwnie remôval). Butter the pan and set aside.  In a mixer fitted with the wire attachment, beat the eggs at medium speed until fluffy and light yellôw, add the sugar and beat until cômbined. Add remaining ingredients, and mix tô cômbine. Pôur the batter intô the pan and bake fôr 30-35 minutes. Check fôr dôneness by inserting a