chocolate

• Preheat oven at 350-degrees. Line a 9x9 pan with foil and apply nonstick spray or butter.
• In a small bowl, whisk together flour, salt, and baking powder. Set aside.
• In a medium saucepan, melt the butter, and continue to monitor a few more minutes, stirring often, to brown the butter. It should have a fresh, nutty smell. Remove from heat. Stir in the brown sugar and vanilla until the sugar is less grainy. Let the pan cool for a few minutes. Beat in the eggs until smooth. Stir in the dry ingredients next, followed by the apple pieces. Fold in the chips last.
• Pour the batter into the pan and smooth out the top. Bake for about 25 minutes, until the middle passes the toothpick test.
• Cool to room temperature. Use the foil to lift the contents onto a cutting board to slice up. Store the bars in a sealed container, with waxed paper or parchment between stacked layers.

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• Preheat the oven to 350-degrees. Line a 9x9 or 8×8-inch pan with foil, letting foil overhang each side. Apply nonstick cooking spray.
• In a microwave-safe bowl, microwave the chocolate and butter on high in 30 second increments, stirring between each burst, until everything is melted. Let cool slightly.
• Using a stand mixer or hand mixer, in a large bowl beat together the sugar and eggs for 3 to 5 minutes, until they are pale, light, and fluffy. Pour in the cooled chocolate and butter mixture, followed by the vanilla.
• Combine the salt and both flours in a bowl. Stir in the chocolate chips. Fold flour mix into the wet ingredients. Pour into the prepared pan and even out.
• Bake for 20 minutes, or until a toothpick inserted in the center comes out with moist crumbs attached. Cool completely. Use foil onto a cutting board to slice into bars.
• Brownies will keep for upwards of a week in a sealed container at room temperature.

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• Line a 13x9 pan with foil and apply nonstick spray or butter.
• In a large microwave-safe bowl, melt together the peanut butter and butter by zapping in short increments and stirring well between each pass. Once they mix together, stir in the graham cracker crumbs and confectioners' sugar. Spread the mixture into the prepared pan. Use a hands or maybe a piece of waxed paper and a heavy glass to compress the layer as much as possible.
• Use the same microwave-safe bowl to bowl for the chocolate chips and peanut butter, again zapping in brief increments and stirring well between each burst. Once they can mix together smoothly, dump dollops atop the layer in the pan. Use an uneven spatula to even out the chocolate to the edges.
• Chill in the fridge for at least 2 hours.
• Use the foil to lift the contents onto a cutting board. Let sit for about 10 minutes, enough time to soften the chocolate so that it doesn't shatter when sliced. Use a long knife or sharp bench knife to cut bars. If desired, cut off edges first to produce neater pieces to share.
• Store bars in a sealed container in the fridge with waxed paper between the layers. Keeps for days.

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• Preheat oven at 325-degrees. Line a 13×9 pan with foil and apply nonstick spray or butter.
• Using a double boiler on the stove top or a microwave-safe bowl in the microwave, melt together 1 cup of dark chocolate/semi-sweet chocolate chips, 3/4 cup milk chocolate chips, and butter. Heat until it can be stirred smooth. Remove from heat and stir in all of the sugar. Set aside.
• In a medium bowl, mix together both flours, cocoa powder, salt, and espresso powder. Set aside.
• Return to the chocolate bowl. Mix in the eggs and vanilla. Gradually fold in the dry ingredients, and follow up with the rest of the three kinds of chocolate chips. Spread the batter evenly in the prepared pan.
• Bake until the center passes the toothpick test, about 35 to 40 minutes. Cool completely at room temperature or speed the process in the fridge. Use the foil to lift the contents onto a cutting board. Slice into bars.
• Store in an airtight container in the fridge up to a week. Like many chocolate baked goods, these brownies will actually taste better after the first day as the flavor intensifies.

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• Preheat oven at 350-degrees. Line a 9×13 casserole pan with foil and apply nonstick spray or butter.
• In a large bowl, mix together the cake mix, butter, vanilla extract, and eggs until no dry crumbs remain. Fold in the chocolate chips.
• Pour batter into the prepared pan and even out surface. Add the graham cracker crumbs in little piles scattered across the top. Use a butter knife to partially swirl the crumbs into the dough. Add dollops of marshmallow fluff across the top. Again, swirl the marshmallow into the dough, coating it with graham crackers in the process. Don’t combine everything too much–there should still be visible swirls and varied textures.
• Bake at 350-degrees for 20 to 25 minutes, until edges are golden and contents look set.
• Completely cool at room temperature or speed process in the fridge. Use foil to lift the contents onto a cutting board. Slice into bars. Store in a sealed container with waxed paper between the stacked layers.

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• Preheat oven at 325-degrees. Line a 13×9 pan with foil and apply nonstick spray or butter.
• In a medium microwave-safe bowl, microwave the chocolate and butter in very short bursts, stirring well between each pass, until it is melted and smooth. Set aside to cool.
• In a small bowl, combine the flour and cocoa.
• In a large bowl, combine the sugar, espresso powder, and cinnamon. Pour in the chocolate mixture. Beat until just combined. Add eggs, one at a time, followed by the vanilla. Gradually stir in the flour-cocoa mix. Spread the batter in the prepared pan.
• Bake for 35 to 42 minutes, until the edges start to pull away from the sides of the pan and the very middle passes the toothpick test. Set on rack to completely cool.
• Use the foil to lift the brownies onto a cutting board. Cut into bars. Store in a sealed container at room temperature. Brownies can also be layered in wax paper and frozen for later enjoyment.

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