Kahlua Fudge Brownies

Kahlua Fudge Brownies

Adapted from Cooking Light

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INGREDIENTS

• 1.5 ounces semisweet chocolate, chopped
• 4 1/2 tablespoons butter
• 1 cup sugar
• 1/3 cup unsweetened cocoa
• 1 tablespoon instant coffee granules
• 2 tablespoons Kahlúa (coffee-flavored liqueur)
• 2 teaspoons vanilla extract
• 1 large egg white
• 1 large egg
• 3/4 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• Glaze:
• 2 tablespoons sugar
• 1 tablespoon water
• 1 tablespoon agave nectar
• 2 teaspoons butter
• 1 ounce semisweet chocolate, chopped
• 1 teaspoon Kahlúa (coffee-flavored liqueur)

DIRECTIONS

1. Preheat oven to 350°.
2. To prepare brownies, coat bottom of an 8-inch square baking pan with cooking spray (do not coat sides of pan); set aside.
3. Combine 1.5 ounces chocolate and 4 1/2 tablespoons butter in a microwave-safe bowl. Cover and microwave at HIGH 1 minute or until chocolate almost melts. Stir until completely melted.
4. Stir in 1 cup sugar and next 6 ingredients (1 cup sugar through egg).
5. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, baking soda, and salt in a large bowl; stir well with a whisk.
6. Add chocolate mixture; stir just until moist. Spread into prepared pan.
7. Bake at 350° for 22 minutes or until a wooden pick inserted in center comes out almost clean. Cool in pan on a wire rack.
8. To prepare glaze, combine 2 tablespoons sugar, water, nectar, and 2 teaspoons butter in a small microwave-safe bowl. Microwave at HIGH 40 seconds or until sugar dissolves, stirring once. Add 1 ounce chocolate and 1 teaspoon liqueur, stirring until chocolate melts.
9. Spread over brownies; cool 20 minutes or until glaze is set.

DB Caramel Cake with Browned Butter Frosting

Caramel Cake with Browned Butter Frosting

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After burning my initial batch of caramel and setting the stovetop on fire, I finally nailed the caramel recipe! My advice is to use about a medium saucepan, so that there is a thinner layer of sugar water and more space between the top of the pan and the mixture. That way, the caramel forms more quickly and is less likely to boil over when you add the last cup of water.

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This cake came at a perfect time, as I needed to make a cake for a birthday. I made a simple ganache by melting a handful or two of semisweet chocolate chips with some soy milk and let the cooled chocolate ooze over the edges of the cake. That way I did not have to worry about my frosting job being quite so pretty! I also added some toasted sliced almonds for contrast and to give the cake more of a candy bar theme.

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Changes: Rather than using cream in the frosting, I used plain, unsweetened soy milk. I also used soy milk in the cake and used egg replacement rather than the 2 eggs required.

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Overall, the cake was good, but I am not a big fan of caramel or very sweet desserts, so I felt that the slightly bitter chocolate helped to balance it. I did enjoy the fat-free caramel syrup and will use it in the future when caramel sauce is required for a healthier version.

Mango Chocolate Tofu Pudding

This is just something I whipped up the other day in the kitchen, trying to use up the last of the mango curd. This chocolate pudding is very bitter by itself, so if you are going to attempt it without the curd, I suggest adding more sweeteners and perhaps even some melted chocolate, as the chocolate flavor is a bit mild with just cocoa powder. With the mango curd swirled in, it is heavenly. The curd sweetens the chocolate without cutting the dark chocolate tones and adds the interesting combo of chocolate and lime. Surprisingly delicious! Serve with fresh berries for a sweet summer dessert.
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Mango Chocolate Tofu Pudding

INGREDIENTS

• 4 oz silken soft tofu
• ½ teaspoon chocolate extract
• ¼ teaspoon vanilla extract
• 2 tablespoons unsweetened cocoa powder
• ½ teaspoon cornstarch
• 1 teaspoon instant coffee granules
• 2 heaping tablespoons plain yogurt
• 1 tablespoon maple syrup
• 2 teaspoons brown sugar
• 1 teaspoon powdered sugar
• dash of salt
• 1/2 cup mango curd

DIRECTIONS

1. Dissolve coffee in the chocolate and vanilla extracts. Pulse in a food processor with the silken tofu.
2. Add cocoa powder, corn starch, yogurt, and sweeteners to mixture. Puree until smooth.
3. Heat mixture in a small saucepan over medium heat until thickened, stirring frequently.
4. Add salt.
5. When mixture reaches a pudding consistency, remove from heat and allow to cool.
6. Chill in the fridge until completely cool.
7. Swirl with mango curd and serve with fresh fruit.