Chocolate Cheesecake

Chocolate Cheesecake Recipe

36 vanilla wafers, in crumbs
1/3 cup confectioner’s sugar
1/3 cup cocoa
1/3 cup butter, melted
8 oz. cream cheese, softened
14 oz. sweetened condensed milk
1 cup semi-sweet chocolate chips, melted
2 eggs
1-1/2 teaspoons vanilla extract

Combine crumbs, sugar, cocoa, and butter; press firmly on bottom and up side to rim of 9-inch pie plate.

In mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk then melted chocolate chips. Add eggs and vanilla; mix well.

Pour into prepared crust. Bake at 350 degrees F for 30-35 minutes or until center is set. Cool. Chill thoroughly. Garnish as desired. Refrigerate chocolate cheesecake leftovers.

See also: Mint Chocolate Cheesecake

Mint Chocolate Cheesecake

Mint Chocolate Cheesecake Recipe

3/4 cup light cream cheese
1/2 cup sugar
1/2 cup cottage cheese, 1% fat
2 tbsp. all-purpose flour
3 tbsp. unsweetened cocoa powder
3 tbsp. creme de menthe
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 egg
2 chocolate-covered mints

Preheat oven to 300 degrees F. Line two mini-muffin pans with paper liners.

Place cream cheese, sugar, cottage cheese, flour, cocoa, creme de menthe, vanilla extract, salt, and egg in a blender. Cover and process until smooth.

Spoon batter evenly into prepared pans. Bake for 18 minutes. Cool in pans on wire racks. Cover and chill for at least 2 hours.

Pull a vegetable peeler down the sides of the mints, making tiny shavings. Top cheesecakes with shavings.

Low Fat Brownies

Low Fat Brownie Recipe

4 egg whites
1/3 cup oil
1/4 cup nonfat yogurt
1 teaspoon vanilla
1-1/3 cups sugar
1/2 cup cocoa powder
1-1/4 cups flour
1/4 teaspoon salt
Topping: 1 tbsp. confectioner’s sugar

Preheat oven to 350 degrees F. Oil bottom of 9-inch square pan.

Place egg whites in a large bowl. Beat until slightly frothy.
Add oil, yogurt and vanilla, mix well.
Add sugar and cocoa, mix well.
Add flour and salt. Mix until blended.

Pour into pan. Bake for 26-28 minutes. Avoid over baking. Dust these low fat brownies with confectioner’s sugar.

Brownie Cookies

Brownie Cookie Recipe

4 oz. semisweet chocolate
1 oz. unsweetened chocolate
2-1/3 cups sifted all-purpose flour
1-1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/4 lb unsalted butter
1 cup granulated sugar
1 tbsp. vanilla extract
2 eggs
1 tbsp. milk
3/4 cup finely chopped walnuts

Melt the chocolate over hot water.

Sift the flour, baking soda, and baking powder together. Set aside.

In mixer bowl, cream the butter. Add the sugar slowly and continue to beat. Add the vanilla, then the eggs, one at a time. Add the chocolate and stir to blend. Stir in the dry ingredients and the milk by hand. Mix in the walnuts.

Cover and refrigerate dough for 30 minutes before rolling.

Preheat oven to 375 degrees F. Lightly grease a cookie sheet.

To form the cookies, scoop out part of the dough and roll out on a well-floured surface. When dough is 1/4-inch thick, cut it into rounds or other desired shapes. Re-roll scraps and cut again. Place on cookie sheet (leave room for expansion) and bake for 6 to 8 minutes. Watch for any hot spots in the oven and don't let these brownie cookies overbrown.

Chocolate Peanut Butter Oatmeal Cookies

Chocolate Peanut Butter Oatmeal Cookie Recipe

2 cups sugar
4 tbsp. cocoa
1 teaspoon vanilla
1/2 cup milk
1/2 cup butter
3/4 cup peanut butter
3 cups oats

Bring the first 5 ingredients to a boil and remove from heat. Add peanut butter and oats; mix well. Drop by teaspoon on to wax paper. Let cool until set.

Chocolate Brownie Oatmeal Cookies

Chocolate Brownie Oatmeal Cookie Recipe

8 oz. cream cheese; softened
1/2 cup butter, softened
1 cup brown sugar, firmly packed
1/2 cup granulated sugar
2 eggs
1/2 teaspoon vanilla
12 oz. semisweet chocolate pieces, melted
1-1/2 cups all-purpose flour
1-1/2 teaspoon baking soda
3 cups oats, uncooked (quick or old-fashioned)
1 cup chopped nuts
powdered sugar (optional)

Beat together cream cheese, butter, and sugars until creamy. Add eggs and vanilla; beat well. Add melted chocolate; mix well. Add combined flour and baking soda; mix well. Stir in oats and nuts; mix well.

Cover; chill at least 1 hour. Heat oven to 350 degress F. Shape dough into 1-inch balls. Place 3 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until cookies are almost set. (Centers should still be moist. Do not overbake.)

Cool 1 minute on cookie sheet; remove to wire rack. Cool these chocolate oatmeal cookies completely. Sprinkle with powdered sugar, if desired.

Oatmeal Wheat Germ Brownies

A brownie recipe with oats and wheat germ.

6 oz. semisweet chocolate chips
1/3 cup butter
1 cup rolled quick-cooking oats
1/4 cup wheat germ
1/3 cup dry milk
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup walnuts, chopped
2 eggs
1/4 cup brown sugar, packed
2 tbsp. sugar
1 teaspoon vanilla

1. Preheat the over to 350 degrees F.
   
2. Melt the chocolate chips and the butter in the top of a double boiler. Remove the pan from the heat. Stir until smooth. Set aside.
   
3. Combine the oats, wheat germ, dry milk, baking powder, salt, and nuts in a medium size bowl. Set aside.
   
4. Beat the eggs in a large mixing bowl. Mix in the brown and white sugars and the vanilla until thick. Stir in the melted-chocolate mixture. Fold in the oats mixture until just blended.
   
5. Pour the batter into a greased 8-inch square baking pan. Bake for 20 to 25 minutes or until the top is crisp but a toothpick inserted in the center comes out slightly moist.
   
6. Set the pan on a rack to cool completely before cutting. Yields 25 brownies.

Cocoa-Soy Brownies

A brownie recipe with no eggs.

2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 pinch salt
1 cup cocoa powder
1-1/2 cup sugar
1 cup soy milk
2 tbsp. lemon juice
2 tbsp. oil
1/2 cup walnuts, optional

Preheat oven to 350 degrees F. Lightly oil a 8 X 8 inch baking pan.

Combine all the dry ingredients in a large mixing bowl. Mix well.

Combine the liquid ingredients and them stir them into the dry ingredients. Mix well. Mix in walnuts.

Pour batter into prepared baking pan and bake in the preheated oven for about 40 to 45 minutes or until the brownies test done. Cool before serving.

Cocoa Brownies

Cocoa Brownie Recipe

2/3 cup sifted all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup cocoa
2 eggs
1 cup brown sugar
1 teaspoon vanilla
1/3 cup salad oil
1 cup coarsely chopped nuts

Sift together flour, cocoa, baking powder, and salt; set aside.

In mixing bowl slightly beat the eggs. Gradually stir in sugar. Add vanilla and oil and mix well. Stir in flour-cocoa mixture, then nuts.

Spread in greased shallow 11x7-inch or 9-inch square pan. Bake at 350 degrees F for 22 to 25 minutes. Cool in pan, then cut in bars. Makes 20 to 24 fudgy cocoa brownies.

S'more Brownies

S'more Brownie Recipe

2/3 cup unsweetened cocoa powder
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/2 teaspoon baking powder
4 egg whites
1 egg
1/4 cup vegetable oil
2 teaspoons vanilla
3/4 cup mini-marshmallows
3/4 cup Graham Crackers, broken in small pieces

1. Heat oven to 350 degrees F. Line an 8-inch square pan with foil, letting ends extend above pan on two sides. Spray foil with no-stick cooking spray.
   
2. Stir cocoa, sugars, flour, and baking powder in a large bowl, until blended.
   
3. Add egg whites, egg, oil, and vanilla and stir until blended.
   
4. Stir in 1/2 cup each graham cracker crumbs and marshmallows.
   
5. Spread batter evenly in prepared pan. Bake 10 minutes.
   
6. Sprinkle remaining marshmallows and graham crackers over top, pressing them gently until partially submerged in batter. Bake 18 to 20 minutes longer until marshmallows on top are golden brown.
   
7. Cool completely in pan on wire rack. Lift foil by ends to a cutting board. Peel off foil and cut into s'more brownie squares.

Dark Chocolate Brownies

Dark Chocolate Brownie Recipe

2/3 cup unsalted butter
2 oz. unsweetened chocolate, cut into small pieces
2 oz. semisweet chocolate, cut into small pieces
1 cup granulated sugar
3/4 cup light brown sugar, packed
3 jumbo eggs
1-1/2 cups sifted all-purpose flour
1/2 teaspoon salt
2 teaspoons vanilla
1-1/2 cups coarsely chopped walnuts or pecans

1. Preheat the oven to 375 degrees F.
   
2. Melt butter and four squares of chocolate in a large saucepan over low heat, stirring often.
   
3. Remove the pan from the heat and mix in the granulated and brown sugars, eggs (one at a time), flour, salt, vanilla, and nuts.
   
4. Spread the batter evenly into a well-buttered 9x9x2-inch baking pan. Bake the brownies uncovered for 35 to 40 minutes, or until the brownies feel fairly firm and begin to pull away from the sides of the pan.
   
5. Cool the chocolate brownies in the pan on a wire rack for at least 30 minutes, and then cut them into large squares.

Pistachio Chocolate Swirl Brownies

A chocolate brownie recipe with pistachios.

2 oz. unsweetened chocolate
1 cup butter, softened
2 cups sugar
1-1/2 teaspoons vanilla
4 eggs
1-3/4 cups flour
1/2 teaspoon salt
1/2 teaspoon almond extract
1 cup pistachios, chopped
Green food coloring
1 cup chocolate chips

1. Preheat oven to 350 degrees F. Butter a 9"x13" pan.
   
2. Melt unsweetened chocolate; set aside to cool.
   
3. In large bowl, beat together butter, sugar, and vanilla until light and fluffy. Beat in eggs, one at a time. Blend in flour and salt.
   
4. Divide batter in half.
   
5. To one half, add almond extract, chopped pistachios, and enough green food color to tint batter a light green (2-4 drops).
   
6. To other half of batter, stir in melted chocolate and chocolate chips; mix well.
   
7. Spoon batter alternately into pan, checkerboard fashion. Swirl batters to get a marbled effect. Bake for 45 minutes or until tested done.
   
8. Cool completely; cut into chocolate brownie bars.

Raisin Oatmeal Brownies

Raisin Oatmeal Brownie Recipe

3/4 cup rolled oats
6 oz. semisweet chocolate chips
6 tbsp. butter
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla
3/4 cup flour
1/2 cup raisins
1/4 teaspoon baking soda
1/4 teaspoon salt

Preheat oven to 325 degrees F.

Sprinkle 2 tablespoons of the oats over bottom of greased 9x9x2-inch baking pan; set aside.

In saucepan, melt chocolate and butter over low heat, stirring constantly. Remove from heat. Blend in sugar. Beat in eggs and vanilla.

Stir together flour, remaining oats, raisins, soda, and salt; stir into chocolate mixture.

Spoon into prepared pan. Bake 30 minutes. Cool; cut into raisin oatmeal brownie bars.

Garlic Brownies

Add a little spice to your brownie recipe with garlic.

3 cloves garlic, finely chopped
1/2 cup butter
1 cup unsweetened cocoa
4 eggs, lightly beaten
1 cup sugar
1 cup flour, sifted
3/4 cup walnuts, chopped
1/3 cup almonds, blanched

1. Preheat oven to 325 degrees F.
   
2. Put the garlic and butter into a large bowl over a saucepan of water on low heat.
   
3. When the butter has melted, stir in the cocoa and mix well. Add the eggs, sugar, flour, and walnuts, stirring well after each addition.
   
4. Pour the mixture into a greased and floured 8"X10" cake pan and decorate with the blanched almonds. Bake for approximately 35 minutes, until the top is springy but the inside is slightly moist.
   
5. Turn out onto a wire rack and cut into brownie squares or bars.

Walnut Brownies

Walnut Brownie Recipe

8 oz. unsweetened chocolate
1 cup butter
5 eggs
3 cups sugar
1 tbsp. vanilla
1-1/2 cups flour
2 cups walnuts, coarsely chopped

Melt chocolate with butter in saucepan over very low heat, stirring constantly until smooth. Cool slightly.

Beat eggs, sugar, and vanilla in a large mixing bowl at high speed 10 minutes. Blend in chocolate at low speed. Add flour, beating just to blend. Stir in walnuts.

Spread in greased 13"x9" pan. Bake at 375 degree For 35-40 minutes. Cool in pan. Cut into bars or squares. Makes 24-32 walnut brownies.

Mint White Chocolate Mousse

Mint White Chocolate Mousse Recipe

4 oz. white chocolate
3 tbsp. green creme de menthe
1 cup heavy cream
2 egg whites (at room temperature)

Melt the white chocolate in a double boiler. When melted, stir in the creme de menthe. Let it cool slightly, and then stir in about 2-1/2 tbsp. of cream. Let cool.

Beat the egg whites until stiff, but not dry. Fold the chocolate- cream mixture into the beaten egg whites. The more carefully you fold, the lighter the chocolate mousse will be.

Whip the remaining cream, until soft peaks form. Fold the egg whites-chocolate mixture into the whipped cream. Again, the more air you preserve, the lighter the mousse. Spoon carefully into small bowls or cups and chill for about two hours.

White Chocolate Chip Cookies

Here's a white chocolate chip cookie recipe.

1/2 cup butter, softened
1/2 cup sugar
1/4 cup light brown sugar; packed
1 teaspoon vanilla
1 egg
1 cup flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1 cup white chocolate chips
1/2 cup flaked coconut
1 cup Macadamia nuts, chopped and lightly toasted

1. Preheat oven to 375 degrees F.
   
2. Cream butter until light. Gradually add sugars, creaming well until blended. Beat in vanilla and egg.
   
3. Stir together flour, salt and baking soda. Add flour mix to creamed mix, blending well. Stir in white chocolate, nuts and coconut.
   
4. Drop by level tablespoonfuls onto ungreased cookie sheets. Bake for about 12 minutes or until golden.
   
5. Remove white chocolate chip cookies to wire racks to cool.

Peanut Butter Chocolate Bon Bons

Enjoy this chocolate bon bon recipe.

1-1/2 cup graham cracker crumbs
1 cup peanut butter
1 cup melted butter
1 lb. powdered sugar
12 oz. milk chocolate chips
1/2 bar paraffin

Form crumbs, peanut butter, butter, and sugar into balls and freeze. Melt chips and paraffin in double boiler. Dip balls into chocolate mixture.

Peppermint Brownies

Here's a peppermint brownie recipe.

3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 oz. unsweetened chocolate
1/3 cup unsalted butter
2 large eggs
1 cup sugar
1/2 cup chopped nuts
1/2 cup coarsely crushed peppermint candy

1. Heat oven to 350 degrees. Grease an 8-inch square baking pan.
   
2. Combine flour, baking powder and salt; set aside.
   
3. Melt chocolate with butter; cool slightly.
   
4. Beat eggs and sugar until light. Add chocolate mixture and stir until smooth. Fold in dry ingredients, nuts, and candy.
   
5. Pour into to prepared pan. Bake until a toothpick inserted in the center comes out with moist, but not wet, crumbs, 30 to 35 minutes.
   
6. Cool before cutting into peppermint brownie squares.

Mudslide Brownies

A brownie recipe with liqueur and vodka.

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup unsalted butter
4 oz. unsweetened chocolate, chopped
3 eggs
1-1/2 cusp sugar
4 tbsp. coffee liqueur
2 tbsp. Irish Creme liqueur
1 tbsp. vodka
3/4 cup coarsely chopped walnuts (opt.)

Kahlua Glaze: Mix together 1-1/4 cups powdered sugar and 3 tbsp. coffee liqueur.

1. Sift flour with baking powder and salt.
   
2. In small saucepan, combine butter and chocolate. Set over low heat, just until chocolate is melted. Set aside.
   
3. In bowl, stir together flour mixture, chocolate mixture, sugar, eggs, coffee liqueur, Irish Creme liqueur, and vodka. Fold in nuts.
   
4. Pour into 13x9-inch pan and bake at 350 degrees F about 25 minutes.
   
5. Cool in pan. Spread with Kahlua Glaze. Decorate with whole coffee beans, if desired. Cut into brownie squares and serve.

Mini Chocolate Chip Cheesecake Ball

A cheesecake ball is great for a party.

1 8-ounce package cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioner’s sugar
2 tbsp. brown sugar
1/2 teaspoon vanilla extract
3/4 cup mini semisweet chocolate chips
3/4 cup finely chopped pecans

In a medium bowl, beat together cream cheese and butter until smooth.

Mix in confectioner’s sugar, brown sugar, and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours.

Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour or overnight.

Roll the cheesecake ball in finely chopped pecans before serving.

Oatmeal Peanut Butter Chocolate Chip Cookies

Yummy…an oatmeal chocolate chip cookie recipe with peanut butter.

3/4 cup butter, softened
3/4 cup peanut butter
1-1/4 cups packed brown sugar
1-1/4 cups granulated sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
3 eggs
1-1/2 teaspoons vanilla
2-1/4 cups all-purpose flour
2-2/3 cups rolled oats
1 12-ounce package chocolate chips

1. Beat butter and peanut butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.
   
2. Add granulated sugar, brown sugar, baking powder, and baking soda; beat until combined, scraping sides of bowl occasionally.
   
3. Beat in eggs and vanilla until combined. Beat in flour.
   
4. Stir in rolled oats with a wooden spoon. Stir in chocolate chips.
   
5. Drop dough by tablespoonfuls 3 inches apart onto an ungreased cookie sheet. Slightly flatten dough with your hand, if desired. Bake in a 375 degree F oven about 8 to 10 minutes or until edges are lightly browned.
   
6. Transfer cookies to wire racks and cool. Store these chocolate chip cookies in an airtight container or plastic bag at room temperature up to 3 days. Makes 60 to 72 oatmeal chocolate chip cookies.

Kahlua Fudge Brownies

This brownie recipe has a Kahlua surprise!
1-1/2 cups flour, sifted
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup butter
3 squares unsweetened baking chocolate
3 large eggs
2 cups sugar
1/4 cup + 1 tbsp. Kahlua
3/4 cup walnuts, chopped

1. Grease a 9-inch square pan. Preheat oven to 350 degree F.
   
2. Sift flour, baking powder, and salt together.
   
3. Melt butter and chocolate together over low heat.
   
4. Beat eggs and sugar until light. Add flour mixture, chocolate mixture, and 1/4 cup Kahlua. Blend well. Stir in nuts.
   
5. Bake 30 minutes or until done.
   
6. Cool in pan. Brush with remaining Kahlua, and cut into Kahlua fudge brownies.

Whole Wheat Brownies

Here's a whole wheat brownie recipe.
1 package (12-oz.) chocolate chips
3/4 cup unsalted butter
4 eggs
3/4 cup sugar
1 teaspoon vanilla
3/4 cup whole wheat flour

1. Heat oven to 350 degrees F.
   
2. Melt chocolate and butter together in microwave or over medium heat. Stir and let cool slightly.
   
3. Beat eggs by hand in large bowl; add sugar and vanilla; continue to beat until smooth, 2-3 minutes.
   
4. Add chocolate mixture and flour; stir well.
   
5. Pour into greased 9" x 13" pan. Bake for 20-25 minutes.
   
6. Cool; cut into whole wheat brownie squares.

Honey Chocolate Brownies

How about some chocolate brownies made with honey?
1 cup semisweet chocolate chips
6 tbsp. butter
2 eggs
1/3 cup honey
1 teaspoon vanilla
1/2 cup flour
1/2 teaspoon baking powder
dash salt
1 cup walnuts; chopped

1. Preheat oven to 350 degrees F. Butter an 8-inch square pan.
   
2. Melt chocolate chips and butter in a medium heavy saucepan over low heat. Remove from heat; cool slightly.
   
3. Stir in eggs, honey, and vanilla.
   
4. Combine flour, baking powder, and salt in small bowl. Stir in chocolate mixture and walnuts.
   
5. Spread batter evenly in prepared pan. Bake 20-25 minutes or just until center feels springy.
   
6. Cool in pan on wire rack. Cut into 2-inch honey chocolate brownie squares.

Chocolate Glaze Recipes

Looking for a chocolate glaze recipe? Here are five.

Chocolate Glaze

1/2 cup semisweet chocolate chips
2 tbsp. butter
1 tbsp. light corn syrup
1 teaspoon vanilla

Combine chocolate chips, butter, and corn syrup in saucepan. Stir over low heat until chocolate is melted. Remove from heat and add vanilla.

Chocolate Glaze Recipe

1 cup sifted dark unsweetened cocoa
2/3 cup heavy cream
1/3 cup unsalted butter
1-1/3 cups sugar
1 teaspoon vanilla

Combine cocoa, heavy cream, butter, and sugar in a saucepan. Cook over low heat, stirring constantly, until smooth and thick, about 5 minutes. Remove from heat, add vanilla.

You can store glaze in a covered jar in the refrigerator for several weeks; reheat to boiling before reusing.

Dark Chocolate Glaze

4 oz. sweet dark chocolate
3 tbsp. butter
1 tbsp. milk
1 tbsp. light corn syrup
1/4 teaspoon vanilla

In small, heavy saucepan or microwave oven on medium, melt broken chocolate with butter. Stir frequently until smooth. Remove from heat. Stir in milk, corn syrup, and vanilla.

Rich Chocolate Glaze
1 cup confectioner’s sugar
3 tbsp. butter, softened
2 tbsp. hot tap water
1 oz. baking chocolate, melted
1/2 teaspoon vanilla

In small mixer bowl, beat confectioner’s sugar, butter, water, chocolate, and vanilla until smooth. Makes 3/4 cup chocolate glaze.

Chocolate Rum Glaze Recipe

4 oz. bittersweet Chocolate
6 tbsp. butter
1 tbsp. light corn syrup
1 tbsp. dark rum (optional)

In heavy saucepan on low heat, melt broken chocolate with butter, stirring constantly until smooth. Remove from heat. Stir in corn syrup and rum.

Chocolate Butterscotch Marshmallow Brownies

This brownie recipe includes butterscotch and marshmallows.
6 oz. package butterscotch chips
1/2 cup butter
2/3 cup brown sugar
1-1/2 cup flour
1 teaspoon vanilla
2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
2 cups miniature marshmallows
2 cups semisweet chocolate chips
1/2 cup nuts, chopped

1. Melt butterscotch chips and butter in heavy pan over medium heat. Remove from heat and cool.
   
2. Add brown sugar, flour, vanilla, baking powder, salt, and eggs to butterscotch mixture. Mix well.
   
3. Stir in marshmallows, chocolate chips, and nuts.
   
4. Bake in 9 x 13 baking pan at 350 degrees F for 20 to 25 minutes.
   
5. Cool and cut into brownies.