Brownies, Val's Voluptuous Hazelnut Meringue Cookies
Chocolate Chip Cookie Pumpkin Tiramisu
Elsa'a Ice Cream Cake Quaker
Flourless Hazelnut Cake  

Yield: 8" X 8" Pan

They could use a little more chocolate! @ My Buddy said. So, I added cocoa. A More! More chocolate! @ The children all begged. So, I covered the top with chocolate chips. A Yum! Yum! @ They said. A These are the best. @ In an instant, they were devoured. So, I made another batch - and another - and another. I served them and froze them and gave them to everybody as presents to take home.

2 tablespoons unsweetened cocoa
1 1/4 cups all-purpose flour
2 teaspoon salt
6 ounces semi-sweet chocolate
1/4 cup water
1 tablespoon coffee liqueur or strong coffee
1 tablespoon vanilla extract
1 cup butter ( 2 pound), softened
6 ounces cream cheese, softened
1 2 cups granulated sugar
2 tablespoons mayonnaise
3 Jumbo eggs (or, 4 extra large)
Mini chocolate chips for the top

1. Sift the cocoa, flour and salt together and set aside.
2. Melt the chocolate with the water and coffee. Stir and add the vanilla.
3. Cream butter, cream cheese and sugar on high speed of an electric mixer until white and fluffy. Scrape the sides of the bowl with a spatula. Add the mayonnaise on medium speed.
4. Add the eggs, one at a time, on medium speed, scraping the bowl each time. Add the melted chocolate.
5. Add the flour mixture.
6. Spoon the batter into an 8X8 square baking pan. Cover the top with mini chocolate chips. Bake in a preheated 350 ° F oven 35-40 minutes, or until a toothpick inserted comes out A sticky @ but not wet. Do not over-bake. These are best when they are very moist.
NOTE: The size and material of your baking pan makes a difference in the cooking time. Also, if you bake in disposable aluminum pans, the cooking time decreases.

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Food Protection Manager Certification Examination Exp. 9/14/2015