brownies

• Preheat oven at 350-degrees. Line a 13×9 pan with aluminum foil and apply nonstick spray.
• In a big bowl, combine the cocoa and baking soda with 1/3 cup of butter. Add the boiling water and stir to combine. Add the sugar, eggs, and remaining butter. Once that is consistent in color, add the flour, vanilla, salt, and espresso powder, if using.
• Fold in the Oreos and chocolate chips until they are distributed throughout.
• Pour batter into the prepared pan. Bake for 35 to 40 minutes, until the brownies are pulling away from the sides of the pan and the middle passes the toothpick test.
• Cool at room temperature, speeding the process in the fridge, if desired. Brownies will be denser and easier to cut if chilled. Use the foil to lift the brownies onto a cutting board to slice. Store in a sealed container at room temperature or in fridge.

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• Preheat oven at 325-degrees. Line a 9-inch square pan with foil and apply nonstick spray.
• In a large saucepan, heat the coarse sugar, butter, and golden syrup over medium heat until the mixture is smooth and bubbly, around 5 to 6 minutes. Remove the pan from heat and add the chocolate. Stir until everything is melted. Let cool for a bit.
• In a medium bowl, whisk the eggs. Strain them through a fine mesh sieve into the batter. Stir everything to incorporate. Add flour, stirring until no white streaks remain. Pour the batter into the prepared pan. Tap it on the counter a few times to knock bubbles free and level the batter.
• Bake until brownies are set with the center still moist, about 45 minutes. It’s okay if they look slightly underdone. Let pan cool to room temperature. Refrigerate at least 6 hours or overnight.
• Use foil to lift contents onto a cutting board. Use a large knife to cut brownies into small squares. If the brownies stick to the knife, wipe it clean after each pass and dip the blade in hot water before each cut. Store brownies in a sealed container in the fridge for up to two weeks, or freeze for longer.

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• In a large microwave-safe bowl or in a pot on the stovetop, melt together the butter and dark chocolate until smooth. Set aside to cool slightly.
• Preheat oven at 325-degrees. Line a 9×13 pan with foil and apply nonstick spray or butter.
• In a small bowl, combine the flour, cocoa powder, and salt.
• Return to the large container with the melted butter and chocolate. Stir in the sugar until no white streaks remain. Beat in the eggs one at a time. Gradually fold in the dry ingredients. Fold in 1 cup of chocolate chunks.
• Pour batter into the prepared dish. Use an uneven spatula to spread it into an even layer. Sprinkle the remaining 1/2 cup chocolate chunks over the top.
• Bake for 40 to 45 minutes, until the middle passes the toothpick test. Set on a rack to cool for at least an hour, speeding process in fridge if desired. Use foil to lift contents onto a cutting board to slice up. Store in a sealed container at room temperature.

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• Line a 13×9 baking pan with foil and apply nonstick spray. Preheat oven at 325-degrees.
• In a large bowl, combine the flour, confectioners’ sugar, and salt. Add vanilla. Dice in the butter. Mix ingredients until the butter resembles fine crumbs. Distribute into prepared pan. Use a piece of waxed paper and a heavy glass to compress the dough into a firm layer.
• Bake for 20 to 25 minutes, until the edges are lightly brown. In the meantime, start mixing the top layer.
• In a large pot, combine the semisweet chocolate, milk, and butter and cook on low heat until the mixture is smooth. Remove from heat and let cool for a bit.
• In a large bowl, beat eggs and white sugar until it is smooth and thick. Add the peppermint extract and the chocolate mixture. Beat until incorporated and smooth. Pour over the bottom crust.
• Bake for 30 to 35 minutes until the middle is set and passes the toothpick test. Cool in pan on a rack, then place in fridge to set for several hours or overnight.
• Use foil to lift contents onto a cutting board. Slice into bars. Store in sealed container or individually wrapped in the fridge.

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• Preheat oven at 325-degrees. Line 9×13 pan with foil and apply nonstick spray or butter to grease bottom and sides.
• In a medium bowl, stir together flour, cocoa, salt, baking powder, and baking soda. Set aside.
• In a microwave-safe bowl in the microwave or on the stovetop in a pot, melt together the chocolate and the butter. Stir in the ginger. Let set to cool for ten minutes, then stir again.
• In a large mixing bowl, beat together brown sugar, eggs, and molasses. Mix in the chocolate. Stir in the dry ingredients until just combined. Pour batter into the prepared pan and even out.
• Bake for 24 to 28 minutes. The middle should pass the toothpick test.
• Let bars cool for several hours, speeding the process in the fridge if desired. Use the foil to lift the contents onto a cutting board for easy slicing. Store in a sealed container.

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• Preheat oven at 350-degrees. Line a 13×9 pan with foil and apply nonstick spray or butter.
• In a large saucepan, heat the butter and sugar together on medium heat, stirring often, just until the butter is melted. Remove from heat. Stir in vanilla and cocoa powder. Add eggs one at a time, mixing in completely before adding the next. Stir in flour. Fold in the pecans.
• Pour batter into prepared pan. Bake for 30 to 35 minutes, until the very middle passes the toothpick test. Cool at room temperature, speeding the process in fridge if desired. Use foil to lift contents onto a cutting board. Slice up. Store in a sealed container.

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