#indulgedessert

[mintydaydreams]

Double Chocolate Brownies are incredibly rich, decadent, and gooey treats that will satisfy any chocolate lover's cravings. These brownies have a fudgy texture and are loaded with both cocoa powder and chocolate chips for an intense chocolate flavor.

Ingredients: 1 cup 225g unsalted butter. 2 cups 400g granulated sugar. 4 large eggs. 1 teaspoon vanilla extract. 3/4 cup 90g unsweetened cocoa powder. 1 cup 125g all-purpose flour. 1/2 teaspoon salt. 1 cup 175g semi-sweet chocolate chips.

Instructions: Preheat the oven to 350F 175C. Grease a 9x13-inch baking pan. In a saucepan, melt the butter over low heat. Remove from heat and stir in sugar, eggs, and vanilla extract until well combined. Add cocoa powder, flour, and salt. Mix until just combined. Fold in chocolate chips. Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Allow the brownies to cool completely in the pan before cutting into squares.

Prep Time: 15 minutes

Cook Time: 25 minutes

sammamish high school

[jaytheebonysimmer]

Indulge in the rich and decadent flavors of this chocolate ganache tart. The buttery crust perfectly complements the smooth and velvety chocolate filling, creating a delightful treat for any occasion.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup unsalted butter, cold and cubed. 1/4 cup granulated sugar. 1/4 teaspoon salt. 1/4 cup ice water. 1 cup heavy cream. 8 ounces semisweet chocolate, chopped. 1 teaspoon vanilla extract. Fresh berries, for garnish optional. Powdered sugar, for dusting optional.

Instructions: In a food processor, combine flour, butter, sugar, and salt. Pulse until mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, pulsing until dough comes together. Shape dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes. Preheat oven to 375F 190C. Roll out dough on a lightly floured surface to fit a 9-inch tart pan. Press dough into the bottom and up the sides of the pan. Trim excess dough. Prick bottom of the crust with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake crust for 15-20 minutes or until lightly golden. Remove parchment paper and weights, and bake for an additional 5-10 minutes until fully golden. Let cool completely. In a small saucepan, heat heavy cream over medium heat until it just begins to simmer. Place chopped chocolate in a heatproof bowl. Pour hot cream over chocolate and let sit for 5 minutes. Stir chocolate mixture until smooth and glossy. Stir in vanilla extract. Pour chocolate ganache into cooled tart shell. Smooth the top with a spatula. Refrigerate tart for at least 2 hours until set. Garnish with fresh berries and dust with powdered sugar before serving, if desired.

Prep Time: 30 minutes

Cook Time: 30 minutes

kine marjan van assche