Ingredients:
6 tbsp butter
3/4 cup light brown sugar
1 egg
1 tbsp milk
1 vanilla bean
1 cup flour
1/2 tsp baking soda
1/8 tsp salt
10 oz chocolate chips
1/2 c pecans, chopped
Directions:
Heat oven to 350F.
Mix flour, soda and salt, set aside. Cream butter, sugar, brown sugar.
Split vanilla bean. Scrape out seeds and add to mixture. Add flour
mixture and beat until creamy. Add chocolate chips and nuts.
Bake in 9×9″ pan for 20-25 minutes.
INGREDIENTS:
4 oz semi-sweet chocolate
5 tbsp butter
3 oz package cream cheese
1 cup sugar
3 eggs
1/2 cup plus 1 tablespoon flour
1-1/2 vanilla beans
1/2 tsp baking powder
1/4 tsp salt
1/2 cup nuts, chopped
TO PREPARE: Melt chocolate with 3 tablespoons butter. Cool. Cream remaining
butter with cream cheese until soft. Gradually add 1/4 cup sugar.
Blend in 1 egg and 1 tablespoon flour. Split 1/2 vanila bean.
Scrape out seeds and blend into mixture. Set aside.
Beat remaining eggs until thick. Gradually add remaining sugar. Add
baking powder, salt, and remaining flour. Blend in cooled chocolate
mixture, nuts. Split remaining whole vanilla bean, scrape out seeds
and add to mixture. Measure 1 cup chocolate batter and set aside.
Spread remaining chocolate batter in a greased 9-inch square pan. Top
with cheese mixture. Drop measured chocolate batter from tablespoon
onto cheese mixture; swirl to marbleize. Bake at 350ºF for 35 to 40
minutes. Cool. Cut and store in refrigerator.
Ingredients:
3/4 cups flour
1/4 tsp salt
2 oz unsweetened chocolate
1/2 cup butter
2 eggs
1 cup sugar
1 vanilla bean
1 ripe banana, well mashed
1/2 cup semisweet chocolate chips
1/2 cup broken walnut pieces
Directions
Preheat oven to 350F. Butter a 8″ x 8″ baking pan.
Combine flour and
salt in a small bowl. Set aside. Melt butter and unsweetened
chocolate. Cool to room temperature. In a large bowl, beat
eggs and sugar. Split vanilla bean. Scrape out seeds and
add to bowl. Add mashed banana. Stir in chocolate
mixture. Gradually sift and stir in flour mixture. Add
chocolate chips and walnuts. Pour into baking pan.
Bake for 30 to 35 minutes.
BASE
3 oz semi-sweet chocolate
1/2 cup Butter
2 tbsp Sugar
1 Vanilla bean
1 Egg
2 cups Graham wafer crumbs
1 cup Coconut
1/2 cup chopped pecans
FILLING
2 tbsp Custard powder
1/4 cup Milk
2 tbsp Butter; softened
1/2 cup Peanut butter, smooth
2 cup Sugar,icing; or confectioner sifted
ICING
5 oz semi-sweet Chocolate
1 tbsp Butter
Directions:
BASE: Melt chocolate and butter in microwave on high power 2
minutes. Mix in sugar and egg. Split vanilla bean. Scrape
out seeds and add to mixture. Add crumbs, coconut and nuts.
Press into 9 inch square pan. Chill.
FILLING: Using electric mixer, beat together all ingredients. Spread
over base; chill.
ICING: Melt chocolate with butter in saucepan on Medium power 3 to 4
minutes. spread over filling.
Mix the egg yolks and sugar until the mixure is pale and frothy. Add the cooled chocolate, water, nuts, cream, flour and baking powder; mix until all items are incorporated.
Beat the egg whites to stiff peaks. Gently fold the whites into the chocolate mixture.
Pour mixture into a non-stick baking dish. Bake for 35 minutes.
Cool 10 minutes, remove from dish and cut into bars.
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