Ingredient: unsweetened cocoa powder

Brownie Cheesecake Cookies

Brownie Cheesecake Cookies

If you love chocolate chip cheesecake, you’ll adore these Brownie Cheesecake Cookies. I took my favorite elements from brownies and chocolate chip cheesecake and combined them into a cookie. The brownie batter cookies are soft and chewy on the inside and crispy on the edges. The cheesecake filling is creamy and smooth and dotted with mini chocolate chips.

The cookie dough should be refrigerated for a few minutes to help make the dough easier to work with. A short amount of chilling time worked best for me. I had minimal spreading during baking, but If your cookies spread to much, you can form the dough balls, add the indentations and refrigerate them for 20-30 minutes, then proceed with the recipe.

Since it’s so close to St. Patrick’s Day, I also made a version with Irish cream filling. See the notes below.*

Print Recipe
 Brownie Cheesecake Cookies
Brownie cookies with soft, chewy centers and crisp edges, filled with creamy cheesecake filling and mini chocolate chips.
Course Dessert
Keyword brownie cheesecake, cookies
Servings
cookies
Ingredients
Filling
Cookies
Course Dessert
Keyword brownie cheesecake, cookies
Servings
cookies
Ingredients
Filling
Cookies
Instructions
Filling
  1. In a small bowl, mix the cream cheese, sugar, heavy cream and vanilla extract together until smooth. Set aside 1 tablespoon of mini chocolate chips. Stir the remaining mini chocolate chips into the cream cheese mixture. Set aside in the refrigerator while you make the cookie dough.
Cookies
  1. Melt the chopped chocolate and butter together in a large bowl set over a pan of barely simmering water, making sure the water doesn't touch the bottom of the bowl. Stir gently until smooth. Set aside to cool slightly. (Alternately, you can melt the chocolate in the microwave with short bursts.)
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
  3. In a large bowl, whisk together the sugar, brown sugar, eggs and vanilla until smooth. Stir in the melted chocolate. Stir in the flour mixture just until combined. Fold in the mini chocolate chips.
  4. Refrigerate the cookie dough for 10-15 minutes to make it easier to work with. Preheat the oven to 350ºF (180ºC). Line 2 large cookie sheets with parchment paper.
  5. Roll 2-tablespoon (40g) size portions of cookie dough into balls. Place them onto the cookie sheet, about 3 inches apart. Press a 1-inch wide indentation into each cookie dough ball using a pastry tamper, the flat top of a bottle cap or with your thumbs. Spoon a generous 1 teaspoon of filling into each indentation. Sprinkle with the reserved mini chocolate chips.
  6. Bake until the edges are set and beginning to crack, about 9-11 minutes. Cool the cookies on the cookie sheet for 1-2 minutes, then transfer them to a cooling rack.
Recipe Notes

To make the Irish cream version of the filling, replace the heavy cream and vanilla extract with 2 teaspoons of Bailey's Irish cream liqueur.

Pink m&m’s Chocolate Cookies


Print Recipe


Pink m&m's Chocolate Cookies

Chocolate cookies with pink m&m's candies

Course Dessert
Keyword chocolate, cookies

Servings
cookies


Ingredients

Course Dessert
Keyword chocolate, cookies

Servings
cookies


Ingredients


Instructions
  1. Preheat oven to 350ºF. Line two cookie sheets with parchment paper.

  2. In a medium bowl, whisk together flour, cocoa powder, baking soda and salt.

  3. In a large bowl, cream butter with sugar and brown sugar until light and fluffy.

  4. Add egg and vanilla in separate additions and beat until well incorporated.

  5. Add flour mixture and beat just until combined.

  6. Gently fold in m&m's.

  7. Place 2-tablespoon size portions, about 2 inches apart, onto prepared cookie sheets. I used a #30 portion scoop.**

  8. Add a few more m&m's to the top of each cookie.

  9. Bake until edges are set and tops puff slightly, about 8-10 minutes. Let cookies cool on cookie sheet for 1 minute, then transfer to cooling rack.


Recipe Notes

*To find pink m&m's, click here.

**To find the portion scoop I used, click here.

Mini Chocolate Hand Pies for Pi Day

Mini Chocolate Hand Pies by Brownie Mischief

Pi Day is a day to celebrate mathematics, or more specifically, the ratio of a circle’s circumference to it’s diameter. While I do appreciate math for it’s precision, I also feel a bit peeved at math for making my brain hurt! Ok, I’m sorry math. I forgive you. I do need you! How would I bake without you? So today I will celebrate math (and also my love for puns) with these tender, fudgy mini hand pies!

Mini Chocolate Hand Pies by Brownie Mischief

Since pi is all about circles, I used a 2 3/4-inch circle cutter to make round pies, but you can cut them into any shape you like. You could cut larger circles, fold them in half and call them empanadas. Rectangles are very popular with Pop Tart fans and you don’t need a special cutter, but a ruler would be helpful. I think squares would be cute, too! Whatever your shape of choice, my buddy math can hook you up!

I used a stencil to add some powdered sugar polka dots to my mini pies. I may have gone a little overboard with my circles, but who’s going to stop me? I think they look pretty cute, but If you don’t have a stencil, a sprinkle or two of powdered sugar will do just fine! Alternately, you could drizzle them with some melted white chocolate. I had a bit of white chocolate on hand, so I can confidently say, that version is yummy too!

Print Recipe
 Mini Chocolate Hand Pies
Mini chocolate pies with fudgy filling and a tender chocolate crust.
Course Dessert
Prep Time 45 minutes
Cook Time 25 minutes
Passive Time 1 1/2 hours
Servings
Ingredients
Crust
Filling
Finishing Touches
Course Dessert
Prep Time 45 minutes
Cook Time 25 minutes
Passive Time 1 1/2 hours
Servings
Ingredients
Crust
Filling
Finishing Touches
Instructions
Crust
  1. In a large bowl, sift together the flour, cocoa powder, sugar, salt and baking powder.
  2. Use a pastry cutter or your fingers to work the butter and cream cheese into the flour mixture until it resembles pea-sized crumbs.
  3. Add 2 tablespoons of the cold water to the mixture. Stir gently just until the dough comes together.
  4. Turn the dough out onto a lightly floured surface. Fold the dough over onto itself a couple of times. Form the dough into a disk. Cover with plastic wrap and chill for at least 1 hour.
Filling
  1. In a small microwavable bowl, melt the chocolate chips and sweetened condensed milk in the microwave. Heat for 10 second intervals, stirring until smooth.
  2. Set aside to cool to room temperature.
Assembly
  1. Preheat the oven to 375ºF. Line a large baking sheet with parchment paper.
  2. In a small bowl, whisk together the egg and remaining 1 tablespoon water.
  3. On lightly floured surface, roll the dough to 1/8-inch thickness.
  4. Cut out 20 rounds with a 2 3/4-inch circle cutter (or cut into desired shapes of your choice).
  5. Place 10 dough rounds about 1 inch apart onto prepared baking sheet. Top each with 1 tablespoon of filling.
    Mini Chocolate Hand Pies
  6. With a small pastry brush or your finger, brush egg mixture around the perimeter of each of the filled dough circles.
  7. Top each with the 10 remaining dough circles. Crimp the edges together with a fork. Brush the pies with the remaining egg mixture.
    Mini Chocolate Hand Pies
  8. Bake until the crust is crisp and browned, about 15-20 minutes.
  9. Transfer to a cooling rack. Sprinkle the cooled pies with powdered sugar or drizzle with melted white chocolate.
    Mini Chocolate Hand Pies
Recipe Notes

*The chocolate chips you use depends on personal preference. Bittersweet chocolate chips give a more intense chocolate flavor, while semi-sweet chocolate chips yield a slightly sweeter finished product.

To find my favorite circle cutters click here.                                                                                  To find the polka-dot stencil click here.

Chocolate Lovers’ Valentine Cake for Two

Chocolate Lovers' Valentine Drip Cake for Two

My relationship with Valentine’s Day has transformed over the years. When I was a child, I joyfully skipped home from school with my bounty of tiny Valentine cards, candy hearts and a cupcake someone’s mother baked. As I grew older, I was hot and cold towards Valentine’s Day, depending on the state of my love life at the time. After having kids, Valentine’s Day became about red construction paper, doily hearts and glue sticks. I happily cleaned up sprinkles and kissed chubby, frosting-stained cheeks. Now I think of Valentine’s Day as simply a day to celebrate love. I embrace Valentine’s Day and all the hearts, roses and chocolates that go with it! Show your loved ones that you love them on Valentine’s Day, but more importantly, show them throughout the year, by loving, respecting and accepting them for who they are every day.

If your heart beats for a chocolate lover, then this Valentine cake for two will have them swooning. It’s small in size, but grand in chocolate indulgence. It has three layers of moist chocolate cake, rich, white chocolate buttercream and a silky chocolate glaze. As if that isn’t enough, I loaded the top with chocolate candy! Some of the candy is store bought and some I made with candy melts and chocolate molds. Click here to find the cherub mold. Click here to find the heart mold.

Chocolate Lovers' Valentine Drip Cake for Two

I hope you share this Valentine cake with someone you love! However you celebrate the day and whoever you love, have a happy one!

Print Recipe
 Chocolate Lovers' Valentine Cake for Two
A mini chocolate cake with white chocolate buttercream, topped with chocolate glaze and chocolate Valentine candy. Perfect for sharing!
Course Dessert
Prep Time 1 hour
Cook Time 30 minutes
Passive Time 1 1/2 hours
Servings
Ingredients
Chocolate Cake for Two
White Chocolate Buttercream
Chocolate Drip Glaze
Cake Decorating Supplies
Course Dessert
Prep Time 1 hour
Cook Time 30 minutes
Passive Time 1 1/2 hours
Servings
Ingredients
Chocolate Cake for Two
White Chocolate Buttercream
Chocolate Drip Glaze
Cake Decorating Supplies
Instructions
Chocolate Cake for Two
  1. Preheat oven to 350°F. Grease & flour three 4-inch cake pans. *See note below.
  2. Sift flour, cocoa powder, baking powder, baking soda and salt together in a medium bowl. Add sugar and stir to combine.
  3. Combine egg, buttermilk, vegetable oil and vanilla extract in a small bowl. Whisk lightly to combine.
  4. Add egg mixture to dry ingredients and mix on low speed with a handheld electric mixer, until combined. Stop mixer. Scrape sides of bowl with spatula. Turn mixer up to medium speed and beat for 1 minute.
  5. Add hot coffee and stir until incorporated.
  6. Pour batter into prepared cake pans, dividing batter evenly between the pans. Bake for 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean.
  7. Cool cakes in pans 10 minutes, then invert onto a wire rack to cool.
White Chocolate Buttercream
  1. Melt white chocolate in a double boiler over gently simmering water. (Alternately, you can melt the white chocolate in the microwave. In a small microwaveable bowl, heat the white chocolate for 30 seconds, then stir. Heat again for 10 second intervals, stirring until melted, being very careful not to overheat it.)
  2. Set white chocolate aside to cool until lukewarm and still soft.
  3. In a medium bowl, beat butter with an electric mixer at medium speed until pale and creamy.
  4. Add vanilla extract, salt and melted white chocolate. Beat at low speed until combined. Stop mixer. Scrape sides of bowl with spatula.
  5. Add powdered sugar. Beat at low speed, until powdered sugar is combined. Beat at medium speed until buttercream is smooth, stopping to scrape the bowl occasionally. Keep covered at room temperature until ready to use.
Cake Assembly
  1. When cakes have cooled completely, trim the cake layers to 1-inch tall.
  2. Attach one of the layers to a cake board with some of the white chocolate buttercream. Apply 1/4-inch thick layer of buttercream to the top of the cake layer, followed by the second cake layer, another 1/4-inch thick layer of buttercream, then the final cake layer.
  3. Apply a crumb coat (thin layer) of buttercream to the cake. Chill the cake in the refrigerator for 20 minutes.
  4. Frost the cake with the remaining buttercream. Apply chocolate sprinkles to the bottom edge of the cake.
  5. Melt chocolate drip glaze ingredients together in a double boiler over gently simmering water. Let cool slightly.
  6. Spoon chocolate glaze into a piping bag. Snip off the end of the bag with kitchen scissors. Drizzle chocolate glaze along the edges of the perimeter of the cake, then fill in the middle. Smooth top with a small offset spatula.
  7. Top cake with assorted chocolate candy. If desired, you can stack some of the candy and adhere them with melted chocolate to give some variation in height.
Recipe Notes

*Click here to find 4-inch cake pans.