Looking for a new treat for the family? Or to sell at this year’s bake sale? Or tote to a family reunion?
Well, look no further. The roster of recipes below will surely fit the bill and satisfy any sweet tooth. Quite apart from being a perennial favourite, the addition of chocolate nougat to brownies elevates them from the merely excellent to the unimaginably divine. The cupcakes have the added sophistication of espresso powder, subtle enough to be ignored by kids, but approved of by adults. They’re also great without the icing as a mid-morning treat.
CHOCOLATE NOUGAT BROWNIES
1/2 cup unsalted butter
2 oz. unsweetened chocolate, chopped
1 oz. bittersweet chocolate, chopped
2 eggs
1 cup granulated sugar
1 tsp. vanilla
1/2 cup all purpose flour
1/4 tsp. baking powder
pinch salt
1 cup chopped Toblerone bar
Preheat oven to 350. Lightly grease an 8-inch square baking pan.
In a small saucepan set over low heat, melt butter with unsweetened and bittersweet chocolate, stirring constantly. Set aside.
Using hand-held or upright mixer, beat eggs until broken up. Gradually pour in sugar; beat until pale and thickened. Beat in vanilla. On low speed, beat in chocolate. Using wooden spoon, stir in flour, baking powder and salt. Stir in 3/4 cup of the chopped chocolate bar. Transfer mixture to prepared pan.
Bake in centre of preheated oven for 25 minutes. Carefully remove from oven. Scatter remaining 1/4 cup of chopped chocolate bar on top. Bake for another 5 minutes. Cool in pan on rack. Makes 16 squares.
BANANA ESPRESSO CUPCAKES WITH CHOCOLATE BUTTERCREAM
1-1/2 cups all-purpose flour
1-1/2 tsp. baking soda
1 tsp. instant espresso powder
1/2 tsp. salt
1-1/2 cups mashed bananas (about 3 large bananas)
1/4 cup milk
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 egg
1/2 tsp. vanilla
2/3 cup miniature chocolate chips (optional)
Chocolate Buttercream:
1/2 cup unsalted butter, softened
1 cup icing sugar
3 oz. bittersweet chocolate, melted
2 tbsp. whipping cream
Preheat oven to 350. Line 12-cup muffin tray with cupcake liners.
In bowl, combine flour, soda, espresso powder and salt; set aside. In separate bowl, stir together bananas and milk; set aside.
Using hand-held or upright mixer, beat butter until creamy. Gradually add sugar; beat until light and fluffy. Scrape down sides of bowl. Beat in egg. Beat in vanilla.
With wooden spoon, alternately stir in flour mixture and banana mixture, beginning and ending with flour mixture. Stir in chocolate chips, if using. Divide batter evenly among prepared cups.
Bake in centre of preheated oven until tops of cupcakes are golden and centre of cakes spring back when lightly pressed, 25 to 30 minutes. Cool in pan on rack.
Buttercream: Using hand-held or upright mixer, beat butter with sugar until fluffy. Slowly beat in melted chocolate, scraping bowl often. One tablespoon at a time, beat in cream. Ice each cupcake. Cupcakes can be refrigerated for up to 3 days. Makes 12 cupcakes.
