This is the most indulgent chocolate recipe I know. I have to serve this with Creme Fraiche to cut through the sweetness but you can serve it with Whipped Cream or Ice Cream. I haven’t made it for ages but was asked to make it for a show last night and was reminded just how yummy it was. I think I was in too much of a hurry to serve it and it probably could have done with a little more time. So my top tip is to wait!!!
The recipe needs a Wok or large Skillet that is safe to go into the oven (The Pampered Chef cookware is ideal for this).
2 packets (415 g each) chocolate fudge brownie mix (plus ingredients to make the two batches of brownies)
115 g (4 oz) good quality plain or bitter (70% cocoa solids) chocolate
400 ml (14 fl oz) water
1 jar/bottle (320 g) chocolate dessert sauce or dark chocolate sauce
1 teaspoon vanilla extract
40 g (11⁄2 oz) flaked almonds, toasted and coarsely chopped
Icing sugar, to decorate
- Preheat oven to 180oC/fan 160oC/Gas 4. Lightly spray bottom of Family Skillet with sunflower oil using Kitchen Spritzer. In Classic Batter Bowl, prepare both packets of brownie mix according to packet instructions. Spread cake batter evenly over bottom of skillet. Cut chocolate into small pieces on Cutting Board using 20 cm (8 in) Chef’s Knife. Sprinkle chocolate evenly over batter.
- Place water and chocolate sauce in Large Micro-Cooker®; whisk until well blended using Stainless Whisk. Microwave, covered, on HIGH 5-6 minutes or until mixture comes to a full boil. Whisk until blended; stir in vanilla extract (mixture will be thin). Carefully pour chocolate sauce mixture over brownie batter in a circular or wavy (criss-cross) pattern
- Bake, uncovered, 35-40 minutes or until sauce is bubbling around edges. (Top of brownie will appear saucy, but will thicken more as it begins to cool). Carefully remove skillet from oven (skillet handles are hot, use Oven Mitts) to Stackable Cooling Rack
- Coarsely chop almonds using Food Chopper; sprinkle evenly over brownie. Lightly sprinkle with icing sugar using Flour/Sugar Shaker. Spoon brownie into Simple Additions® Small Bowls using Nylon Spoon and serve warm with ice cream or whipped cream, if desired.
Toasted Marshmallow Pudding… YUM!
How about this treat of a recipe from our current Season’s Best Recipe Book?! It actually tastes even better than it looks!!! Who would have thought that a cake cooked in the microwave could taste this good. I do actually think that the Pampered Chef Rockcrok makes the difference with this. The recipe talks about the Everyday Pan but the Dutch Oven will do just fine.
30 g plain chocolate chips
175 g light soft brown sugar
150 g self-raising flour
1 teaspoon baking powder
25 g cocoa powder
100 g butter, melted and slightly cooled
100 ml semi-skimmed milk
300 g regular-sized white marshmallows or 100 g mini marshmallows (1-cm size) (see Chef’s Corner)
2 digestive biscuits, coarsely crumbled (optional)
- Place chocolate chips in (250-ml) Prep Bowl, microwave, uncovered, on HIGH 60 – 90 seconds or until almost melted, stir until smooth. Set aside.
- Place sugar, flour, baking powder and cocoa powder in Classic Batter Bowl; mix well. In Small Batter Bowl, whisk butter, milk and eggs together until well combined using Stainless Whisk.
- Pour egg mixture into the flour mixture; whisk together until well combined and smooth. Pour sponge batter into Rockcrok® (2.35-Litre) Everyday Pan. Microwave, covered, on HIGH 5 – 6 minutes or until a wooden cocktail stick comes out clean when inserted into centre of sponge. Meanwhile, preheat a hot grill.
- Remove pan from microwave oven; arrange marshmallows in a single layer over sponge. Place pan 5 – 10 cm from heating element; grill 20 – 50 seconds or until marshmallows are golden brown. Remove pan from grill.
- To crumble biscuits easily use a Food Chopper. Sprinkle crumbled biscuits over marshmallows, if desired. Spoon chocolate into small polythene food bag; secure top with Twixit! Clip. Trim a small tip off one corner of bag; drizzle chocolate over marshmallow topping. Serve immediately using Chef’s Tools Spoon.
Yield: Serves 8 – 10
Per serving: Nutrition information per serving (serving 10): Energy 1382kJ/327kcal, Protein 4.8g, Carbohydrate 56.7g, Sugars 39.6g, Fat 11g, Saturated fat 6.5g, Fibre 0.8g, Salt 0.4g
Cook’s Tip: A mix of white and pink marshmallows can be used to top the pudding, if desired. Alternatively, use 100 g mini marshmallows for a slightly less sweet topping.
To oven bake: Preheat oven to 190ºC/fan 170ºC/Gas 5. Make sponge as directed in step 2 and 3, but oven bake, uncovered, for 25 – 30 minutes or until sponge is fully cooked. Remove from oven. Preheat a hot grill. Melt chocolate as directed in step 1. Arrange marshmallows in a single layer over sponge and finish as recipe directs.
© 2014 The Pampered Chef used under license.
This is a really gorgeous cheesecake from Amanda one of my fabulous Pampered Chef colleagues (though she isn’t sure where she got it from!) via Belinda who raved about it until I tried it!! As always its also very easy to make.
300g bourbon biscuits
400g Philadelphia cream cheese (must be full fat!)
120g golden caster sugar (super fine)
240ml double or whipping cream
½ teaspoon vanilla extract or paste (optional)
(Optional: a few squares of plain chocolate for grating over top)
- Chop biscuits using Food Chopper.
- Melt butter in Large Micro Cooker in the microwave – takes about 1 1/2 minutes on medium – check after every 30 seconds though!
- Stir biscuit into melted butter and press mixture firmly into Pampered Chef Springform Pan (or suitable 22cm springform pan) (I press the mixture down with my Mini Tart Shaper.)
- Chill base in fridge whilst you get on with the filling
- Soften cream cheese in Small Stainless Bowl with Small Mix n Scraper.
- Add sugar and combine.
- In Classic Batter Bowl whisk the cream using Double Balloon Whisk then add cream to cream cheese and sugar mixture. Add the optional vanilla extract/paste and combine.
- Break up Toblerone and melt in microwave in Large Micro Cooker. Do this at medium heat and check every 30 seconds. Should take approximately 1½ minutes. Fold into the cheesecake mix to combine as thoroughly as possible then put into springform pan.
- Place into fridge for 2-3 hours or overnight. (If you are in a hurry put in the freezer for 20-minutes to firm up!)
- Serve topped with chocolate shavings (The Pampered Chef Garlic Slicer makes this a doodle)
You could add a little Bailey’s to the mixture if you like too!
Some tell me they like to serve this with cream but I think that’s gilding the lily a little too much personally!
This is a fantastic ‘pizza’ as a pudding. It tastes really delicious warm (so far I haven’t managed to eat any cold because it gets eaten to quickly!). As always with Pampered Chef the recipe is quick and easy. This is also the find of recipe that kids will love to help make and then help eating later of course!
1 cup plain flour
¾ cup oats
½ teaspoon baking powder
¼ teaspoon salt
115g butter or margarine at room temperature
½ cup brown sugar
½ teaspoon vanilla extract
100g dark chocolate
1 tub chocolate frosting/chocolate spread/nutella
Smarties, fudge, white chocolate (or any sweets for the topping)
1. Preheat oven to 180oC or gas mark 4.
2. Lightly spray Medium round stone with Kitchen spritzer, set aside.
3. In small batter bowl mix flour, oats, baking powder and salt measured using easy read measuring cups and adjustable measuring spoons with bamboo spoon set aside
4. In classic batter bowl beat butter and brown sugar until creamy using bamboo spoon add egg and vanilla and beat well
5. Chop the dark chocolate with the food chopper add to the butter mixture. Add the flour mixture and mix well using mix n scraper
6. shape the dough into a ball and place on the medium round stone, roll into a large circle using the bakers roller.
7. Bake for 14 to 16 minutes or until light golden brown. Remove from oven using oven mitt and place on the stackable cooling rack
8. cool slightly
9. Use large spreader to cover the cookie with frosting
10. chop fudge with forged cutlery utility knife, scatter on top with smarties and any other sweets you are using
11. grate white chocolate on top using microplane grater fitted with the food holder
12. Slice with pizza cutter, serve with Apple Berry Salsa and ENJOY
Independent Director for The Pampered Chef
This is a fabulously easy recipe for holiday (or any time!) baking given to me years ago by my lovely friends Sarah!! Don’t be tempted to overbake or they will dry out (though I still manage to eat them OK!!).
This is a recipe my daughter’s love making as it doesn’t have many steps, so I have done the whole recipe with photos to make it as easy to follow as possible.
8oz Butter (One whole pack)
4oz Plain Flour
3oz Cocoa Powder
1/2 tsp Baking Powder
- Preheat oven 180C/ Gas 5.
- Add Butter and Sugar to Saucepan and melt.
- Remove from heat and allow to cool slightly.
- Add other ingredients and mix well.
- Pour into Medium Bar Pan.
- Cook for 30 minutes.
These really are fudgy brownies and very, very simple. As I made this at my show yesterday someone commented that I just ‘bang’ the recipe about and didn’t bother about “folding” and “light stirring” and “looking after all the air”. It really isn’t needed with this recipe at all!! The Salsa tastes absolutely fabulous with the brownies, especially when they are served warm!
My top tip for making the Brownies (this is true of all brownie recipes) – DON”T be tempted to keep them in the oven even if they don’t look totally cooked. Its easy to ‘overbake’ brownies and end up with tasty but dry rather than fudgy brownies!!
Fudgy Chocolate Brownies
- 225g (8oz) caster sugar
- 85g (3oz) self raising flour
- 40g (1½ oz) cocoa powder, sifted
- A pinch of salt
- 2 eggs
- 2 tbsp milk
- 115g (4oz) margarine (melted)
- Preheat oven to 180C / Gas 4. Spray bottom of Medium Bar Pan with vegetable oil using Kitchen Spritzer. For brownies, in Classic Batter Bowl, combine sugar, flour, coca powder and salt; mix well.
- In Small Batter Bowl, whisk eggs and milk until blended using Stainless Steel Whisk. Add eggs and milk to flour mixture together with melted margarine; whisk until well blended and smooth.
- Pour batter into bar pan; spread evenly using Small Mix ‘N Scraper. Bake about 25 minutes or until centre is set. Do not over-bake. Remove from oven to Stackable Cooling Rack; cool completely (or alternatively dive in whilst still warm!!!)
Makes 12 brownies
Apple Berry Salsa
This luscious salsa is the perfect accompaniment to chocolate brownies!
- 2 Granny Smiths apples
- 200 g / 7 oz strawberries
- 1 kiwi fruit
- 1 orange
- 2 Tbsp light soft brown sugar
- 2 Tbsp strawberry jam
- Cut apples into quarters; chop using Food Chopper OR chop using Manual Food Processor.
- If using Manual Food processor add all other ingredients except strawberries (using Citrus Press to juice the orange) and lightly mix.
- Hull strawberries with the Cooks Corer and slice with Egg Slicer Plus. Add strawberries to sales and serve with brownies.
- If using Food Chopper, add apple and all other ingredients except strawberries (using Citrus Press to juice the orange) to Small Batter Bowl and lightly mix using Small Mix ‘N Scraper. Add strawberries and serve with brownies.
Serves 8 greedy people as a dessert or up 24 as a gentile taste!
Independent Director for the Pampered Chef