Ok, I admit it! I sneak the odd chocolate treat from time to time. In fact…in true chocoholic tradition, my motto when it comes to chocolate is “one is good…more is better!” I thought today might be a fitting day to share a couple of my favorites:
My brownies always receive coos of approval from friends and clients alike. I’ve never found an easier or better recipe than the BAKER’S ONE BOWL Brownies on the back of the Baker’s chocolate box.
My secret: Instead of adding a full teaspoon of vanilla, I add 1/2 teaspoon vanilla and 1/2 teaspoon coffee extract (you could try espresso if you don’t have coffee extract on hand). The right amount of coffee will always make the flavor of the chocolate pop in your mouth.
“Chocolate Joints” is another family favorite from an old cookbook my grandmother used to have called The Chocolate Addicts Cookbook. BTW, if any of you find a copy of the cookbook…please let me know! I have searched everywhere for it.
1/4 pound butter
1/4 cup sugar
1/4 cup cocoa
1 teaspoon vanilla
2 cups graham cracker crumbsStep 2
1/4 pound butter
2 cups powdered sugar, sifted
3 tablespoons milk
3 tablespoons instant vanilla pudding
6 ounces chocolate chips
DIRECTIONSStep 1: Put butter, sugar, cocoa, and vanilla in the top part of a double boiler. Cook over water (boiling in the bottom part of the double boiler) until blended. Carefully stir in egg, and cook 3 minutes. Stir in crumbs and press mixture into a greased 9 inch pan.Step 2: Cream butter and sugar, beat in remaining ingredients, and spread over 1st layer. Refrigerate.
Step 3: Once 2nd layer is firm, melt chocolate chips and spread over the top. Refrigerate again until hardened. Cut into 1 1/2 inch squares.