I have shared a whole lot of brownie recipes over the years – over 50, in fact! I have brownie recipes to please everyone. My Ultimate Brownies are rich, dense, and fudgy. My Brown Butter Brownies have the most stunning crackly crust. And my Toffee Brownies are full of super fun mix-ins and flavors. 

But these brownies are special. They take the chewy texture of boxed mix brownies and add in so much more flavor, but are made just as quickly and easily!

Check out just one of the 1000+ 5-star reviews for these best homemade brownies:

The Kitchn actually tested this Chewy Brownie recipe, with author Grace Elkus raving about how quick and easy this recipe is! She says the brownies “form a shiny, crackly top as promised. Each square is thick and decadent, with melty chocolate chips studded throughout.” Thanks so much to Grace Elkus and The Kitchn team for trying this recipe.

Bon Appétit also used this Chewy Brownie recipe as part of their research in their quest to create the perfect brownie. Thanks so much to Chris Morocco and the Bon Appétit team for including us!

Perfect for 4th of July and summer cookouts, birthdays, potlucks, and even Christmas, these Best Ever Chewy Brownies are sure to become your go-to recipe!

Sprinkle of Science

How to Make Chewy Brownies

Brownie Substitutions

This Chewy Brownie recipe is written exactly as it is to yield a perfect chewy brownie. If you try to reduce the sugar, use a sugar substitute, use a butter substitute, or make this recipe vegan, the results will NOT be the same. Feel free to add in nuts or any other mix-ins you like (more on this below). 

If you can’t use one of the ingredients listed, check out my extensive brownie recipe index for tons of other brownie options (including coconut oil brownies).  

Tips for The BEST Chewy Brownies:

1. Measure correctly. Too much flour or cocoa powder will yield dry, tough brownies that are not chewy. I recommend using a digital kitchen scale to avoid this.
2. If you don’t have a scale, use the spoon-and-level method to measure your flour and cocoa. 
3. Use a light-colored metal pan. More on this below.
4. Do not overbake. At the end of the baking time, a tester should have moist crumbs attached. Carry-over cooking (the residual heat of the oven and pan) will continue to cook the brownies, so err on the side of underbaking if you like fudgy brownies. 
5. Check your oven temperature with an oven thermometer. Many home ovens run cold (especially when they say they’ve just preheated), and some even run hot (which can dry out your brownies). 
6. Allow brownies to cool before slicing and serving. Check out my How to Cut Brownies Cleanly in 5 Steps article for all my tips on slicing brownies perfectly. A plastic picnic knife also works brilliantly for cutting clean slices. The brownies will be perfectly chewy only when cooled. Warm brownies will be more gooey and will taste sweeter. 
7. Chill: If you love a chewy, fudgy brownie, or your brownies are a little gooier than you’d prefer, try chilling your brownies in an airtight container. This allows the brownies to solidify more for a super chewy, fudgy texture.

What Type of Cocoa Powder for Chewy Brownies? 

• These Chewy Brownies rely on cocoa powder for a rich chocolate flavor and chewy texture. Cocoa powder typically contributes more chocolate flavor than melted chocolate!
• You can use Dutch-processed OR natural unsweetened cocoa powder, but I HIGHLY recommend sticking with Dutch-processed cocoa powder. 
• Dutch-processed cocoa creates a deeper chocolate flavor and richer, fudgier texture. It has a higher cocoa fat percentage than most grocery store natural cocoa powders, so it’ll offer more moisture and flavor. Learn more about the fat content of cocoa powder here.
• Natural cocoa powder will offer a milder and nostalgic chocolate flavor and a slightly drier but chewier texture. 
• My favorite cocoa powder for brownies is Penzey’s high-fat Dutch-process cocoa powder or Guittard.  
• Learn more about the differences between Dutch-process cocoa powder and natural cocoa powder here.

What Type of Chocolate Chips for Chewy Brownies?

I prefer semi-sweet chocolate chips in Chewy Brownies, but feel free to use any chocolate chips you like – just note that this will alter the overall sweetness of the brownies. Whatever you do, don’t skip the chocolate chips! They help to develop that shiny crust on top of brownies.

The Fat in Chewy Brownies

• With any cocoa powder-based brownie recipe, we need quite a bit of fat to prevent the cocoa powder from drying the brownies out and making them crumbly. 
• In box mix brownies, the combination of saturated (solid) fats and unsaturated (liquid) fats creates that chewy texture. According to Cook’s Illustrated, boxed brownies have the saturated fat component covered, which is why you add oil (unsaturated fat) to the mix. 
• In these Chewy Brownies, I opted for a combination of melted butter and vegetable oil for the best marriage of taste and texture.
• Make sure your vegetable oil is fresh to avoid any off flavors. You can also use avocado oil or any other neutral-flavored oil.
• I do not recommend using olive oil or any other strongly flavored oils, as these will alter the flavor of the brownies. 
• When possible, use unsalted butter so you can fully control the level of saltiness. Learn more about Salted vs. Unsalted Butter in baking here.
• Check out my Butter vs. Oil in Baking article for more on the differences between these two fats and how they affect the flavor and texture of your baked goods.

The Sugar in Brownies

Don’t reduce the sugar in these brownies! Sugar does so much beyond providing sweetness. Reduced sugar brownies will become dry, crumbly, and will stale faster. Learn more about the many functions of sugar in brownies here.

The Eggs in Chewy Brownies

These Chewy Brownies use two whole eggs plus an additional egg yolk. The protein and fat in the egg yolk help create extra chewiness and richness. Unlike many recipes, we use cold eggs instead of room temperature to prevent the brownies from doming and to increase moisture with a tighter crumb texture. Plus, it saves time!

The Flour in Chewy Brownies

• We’re using all-purpose flour in these Chewy Brownies.
• Cake flour makes these brownies too tender and light, and the recipe as written provides plenty of chewiness without the need for bread flour.
• To make chewy AND fudgy brownies, we only need to use a little bit of flour. Too much flour will create brownies that are dry, cakey, or lose their chewiness.
• I highly recommend using a digital kitchen scale to prevent accidental overmeasuring.
• Note: If you live in a very humid environment or dislike any kind of greasiness, feel free to add an extra 2 tablespoons of flour to your brownie batter.

Leavener in Brownies

I prefer little to no chemical leavener (baking soda or baking powder) in brownies because I prefer rich, dense brownies that are not even remotely cakey. Since leaveners lift and give a lighter, airier texture to baked goods, we’re only using 1/8 teaspoon baking soda, for just enough leavening to get a nice thick texture. Feel free to omit the baking soda if using Dutch-processed cocoa powder.

Why is There Cornstarch in These Brownies? 

• Cornstarch is the secret ingredient that mimics the texture of box mix brownies. Don’t skip it!
• 1 tablespoon of cornstarch makes brownies thicker and chewier and improves the crust on top. 
• When shooting the photos for my article on How to Make Brownies with a Shiny, Thin Crust, we captured the shocking differences between a batch of brownies made with 1 tablespoon of cornstarch and brownies made with an accidental amount of 1 teaspoon of cornstarch. The bottom brownies also had no chocolate chips. Take a look:

Can I Add Nuts to Chewy Brownies?

Yes! Feel free to add 3/4 cup chopped walnuts or pecans (or any other mix-in you like) in addition to the chocolate chips OR in place of the chocolate chips. Just note if you remove the chocolate chips, your crust on top may not be as shiny. For best flavor, try toasting the nuts on a baking tray at 350°F for about 6 to 8 minutes, stirring once. Cool before folding into your brownie batter.

The Best Pan for Baking Brownies

• This brownie recipe uses an 8 by 8-inch metal baking pan. I HIGHLY recommend using a light-colored metal pan. 
• This is my favorite pan for baking brownies. 
• Dark metal pans will dry out the edges, often before the center can cook through.
• I have not tried these brownies in a 9-inch pan. If that’s all you have, note that your bake time will be shorter, and it may change the texture of your brownies.
• Do NOT use a glass pan! Glass or ceramic baking pans will take much longer to bake through, often causing the edges to dry out before the middle has a chance to bake through. The texture may become dry, gummy, or the brownies may not bake through properly. 
• Learn more about the differences between Glass vs. Metal Baking Pans here.

Can I Double this Chewy Brownies Recipe?

Yes! Double all ingredients and bake in a 9 by 13-inch light-colored metal baking pan and add a few minutes to the baking time.

How to Store Brownies

Store Chewy Brownies in an airtight container for up to 3 days at room temperature or up to 5 days in the fridge. They are even more fudgy when they’re chilled! 

Can You Freeze Brownies?

Yes, these Chewy Brownies freeze beautifully! Wrap the cooled whole slab or individual slices of brownies in plastic wrap and place in an airtight container in the freezer for up to three months. Thaw overnight in the fridge, or for a couple hours at room temperature, before serving.

Tessa’s Favorite Tools for This Recipe:

• A metal baking pan (not glass) to avoid under-baking
• Digital kitchen scale to ensure your brownies don’t end up dry, dense, or cakey
• An oven thermometer is a game-changer as many non-commercial ovens run colder than the gauge displays

More Brownies Recipes You’ll Love:

• Toffee Brownies
• Peanut Butter Stuffed Brownies
• Brown Butter Brownies
• Copycat Cosmic Brownies

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Best Ever Chewy Brownies

BEST Ever Chewy Brownies are just as chewy as boxed brownies but packed with so much more rich chocolate flavor. One bowl recipe, ready in less than 1 hour!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 9 large or 16 small brownies

Author Tessa Arias

Ingredients

• 5 tablespoons (71 grams) unsalted butter
• 1 1/4 cups (249 grams) granulated sugar
• 2 large eggs plus 1 egg yolk, cold
• 1 teaspoon vanilla extract
• 1/3 cup vegetable oil
• 3/4 cup (75 grams) cocoa powder*
• 1/2 cup (63 grams) all-purpose flour
• 1 tablespoon cornstarch
• 1/8 teaspoon baking soda**
• 1/4 teaspoon salt
• 3/4 cup (128 grams) semisweet chocolate chips

Instructions

• Preheat the oven to 325°F. Line an 8 by 8-inch light-colored metal pan*** with foil or parchment paper and spray with nonstick cooking spray.
• In a microwave-safe bowl, add the butter and sugar. Microwave for about 1 minute, or until the butter is melted. Whisk in the eggs, egg yolk, and vanilla. Stir in the oil and cocoa powder.
• With a rubber spatula, stir in the flour, cornstarch, baking soda, and salt until combined. Stir in the chocolate chips.
• Spread the brownie batter evenly into the prepared pan. Place in the oven and bake for 30 minutes, or until the brownies are set and a cake tester inserted into the center has moist crumbs attached. Do not overcook. Let cool completely to solidify before cutting and serving.
• Brownies can be stored in an airtight container at room temperature for up to 3 days. Brownies will be gooey when served warm, chewy when served at room temperature, and fudgy when served chilled.

Video

Notes

*I recommend using Dutch-processed cocoa powder, but natural unsweetened cocoa powder will work just fine too. Learn about the differences between Natural Cocoa Powder and Dutch-Processed Cocoa Powders here.

**Feel free to omit the baking soda if using Dutch-processed cocoa powder. 

***I do not recommend using a glass or ceramic pan to bake these brownies. Learn more about Glass vs. Metal Baking Pans here.

To double this recipe, use a 9×13 pan, adding a few minutes to the baking time.

This recipe was originally published in 2017 and has been updated with additional baking tips and new photos. Recipe photos by Joanie Simon and Baking Science photos by Ashley McLaughlin.

The post Best Ever Chewy Brownies appeared first on Handle the Heat.

I’m not a big gardener, but I’m lucky enough to have friends and family members who are, so I’m often gifted delicious, homegrown zucchini – and there’s only so much sauteed zucchini Joe and I can eat!

My go-to use for gifted zucchini has always been my Easy Chocolate Zucchini Cake, but sometimes you crave a certain texture that only a quickbread can provide.

The original version of this recipe was published way back in 2012. I wanted to update the recipe with a fudgier texture and more chocolate-forward flavor.

This revamped version of my Chocolate Zucchini Bread checks all the boxes I wanted: it’s rich and chocolaty without being overpowering, and it’s perfectly moist and fudgy.

Check out all my tips below for preparing your zucchini (regardless of whether it’s homegrown, gifted, or store-bought) and tips for making this the best quickbread you’ve ever made!

Sprinkle of Science

How to Make Chocolate Zucchini Bread

Zucchini Tips

I recommend shredding by hand using the large holes on a box grater for best results. You can also use the shredding attachment on a food processor if preferred. This recipe was formulated to incorporate all the zucchini’s natural moisture, so there’s no need to worry about draining the excess moisture or squeezing it with cheesecloth. Just grate it, and you’re ready to go! 

What Type of Cocoa Powder for Chocolate Zucchini Bread?

You can use either natural/unsweetened cocoa powder or Dutch-processed cocoa powder for this Chocolate Zucchini Bread recipe. Natural will offer a lighter color and offers a more acidic chocolate flavor. While Dutch-process offers a darker color, a smoother chocolate flavor, and typically more cocoa fat and therefor more moisture. If using Dutch-process cocoa powder, do not substitute the sour cream or yogurt, as that acidity is what will activate the baking soda. Learn more about the differences between Natural & Dutch-processed cocoa powder here.

How to Bake a Moist & Fudgy Chocolate Zucchini Bread

• Weigh your cocoa powder and flour to prevent over-measuring and avoid a dry loaf. If you don’t have a digital kitchen scale, use the spoon-and-level method – learn more about that here.
• The brown sugar, full-fat sour cream, eggs, and oil all add richness and moisture to this loaf. 
• Once you add the zucchini to the batter, stir gently until JUST combined. Over-mixing can cause a tough or gummy texture.

What Type of Chocolate Chips Should I Use? 

I used semisweet chocolate chips, but feel free to use the same amount of milk, dark, or even white chocolate chips if you prefer – just note that this will change the overall sweetness of the loaf. Mini chocolate chips and chopped chocolate bars are also fine substitutes. 

The Best Baking Pan For Chocolate Zucchini Bread

• I recommend using a metal 8 ½ by 4 ½-inch loaf pan for best results. 
• You can alternatively use a 9 by 5-inch metal loaf pan, but you’ll need to bake your loaf for less time, about 60-65 minutes, or until the internal temperature registers 200°F with a digital instant-read thermometer. Note that your loaf will come out much flatter. 
• I don’t recommend using a glass or ceramic loaf pan, but if that’s all you have, drop the temperature to 300°F and increase the baking time by about 10 to 15 minutes, or until the loaf registers 200°F internal temperature. Learn more about Glass vs. Metal Pans here.

How to Store Zucchini Bread

Store Chocolate Zucchini Bread well-wrapped in plastic wrap at room temperature for up to 2 days. If you prefer, microwave slices before serving to soften.

Can You Freeze Chocolate Zucchini Bread?

Yes! To freeze, tightly wrap the completely cooled full loaf or individual slices in plastic wrap, then place in a ziptop bag or an airtight container and freeze for up to one month. Thaw in the refrigerator overnight or for a few hours at room temperature before serving. 

More Summer Recipes You’ll Love:

• Chocolate Zucchini Cake
• Lemon Yogurt Zucchini Bread
• Double Chocolate Banana Bread
• Classic Banana Bread

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Chocolate Zucchini Bread

Chocolate Zucchini Bread is about to become a summertime favorite! Super easy to make, this quickbread is moist, fudgy, and full of rich chocolate flavor. It's the perfect recipe for using up homegrown zucchini—no mixer required!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 1 loaf, 8-10 slices each

Author Tessa Arias

Ingredients

• 1 cup (127 grams) all-purpose flour
• 1/2 cup (43 grams) natural or Dutch-process cocoa powder*
• 1 cup (200 grams) light brown sugar
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs, at room temperature
• 1/2 cup (114 grams) full-fat sour cream or plain whole milk yogurt, at room temperature
• 1/2 cup (110 grams) neutral oil, such as vegetable or avocado
• 1 teaspoon vanilla extract
• 1 1/2 cups (188 grams) grated zucchini (from about 1 medium zucchini), no need to squeeze out excess moisture
• 3/4 cup (128 grams) semisweet chocolate chips

Instructions

• Preheat the oven to 325°F. Line a light-colored metal 8 1/2 by 4 1/2-inch loaf pan** with a sheet of parchment paper, leaving an overhang, then spray with nonstick cooking spray.
• In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt.
• In a medium bowl, whisk together the eggs, sour cream, oil, and vanilla until thoroughly combined.
• Make a well in the center of the dry ingredients and stir the wet ingredients in with a rubber spatula until just combined. Fold in the zucchini and chocolate chips, reserving some to sprinkle on top. Pour batter into prepared pan, smoothing the top. Sprinkle with reserved chocolate chips.
• Bake for about 70 minutes or until a digital thermometer registers at least 200°F. Alternatively, check that a toothpick inserted in the center comes out clean with just a few crumbs attached. Make sure melted chocolate chips aren’t mistaken for uncooked batter. Let the loaf cool in baking pan on wire rack for 15 minutes before removing to a wire rack to cool completely. Loaf can be stored well-wrapped at room temperature for 1 to 2 days or frozen for up to 1 month.

Notes

*If using Dutch-process cocoa powder, do not substitute the sour cream or yogurt. The acidity is what will activate the baking soda.

**You can also bake in a 9×5-inch metal loaf pan for about 60-65 minutes, or until the internal temperature is at least 200°F. Note that your loaf will come out much flatter.

**If baking with a glass or ceramic loaf pan, drop the temperature to 300°F and increase the baking time by about 10 to 15 minutes, or until the loaf registers at least 200°F internal temperature.

The post Chocolate Zucchini Bread appeared first on Handle the Heat.

Although some of these things are important (I have a whole article dedicated to the differences between natural and Dutch-processed cocoa!), one thing matters the most – and this one thing is most often overlooked. In fact, most people aren’t aware of it at all!

The SECRET behind the BEST cocoa? FAT!

In this article, I’ll explain why the fat content is the #1 most important thing to know about cocoa powder, when this matters most in baking, and which cocoa brands I recommend.

Sprinkle of Science

The Most Important Thing to Know About Cocoa Powder: Fat Content!

The FDA stipulates that cocoa powder must contain at least 10% cocoa butter. However, cocoa butter is pricey, so you’ll find most grocery store brands contain just that amount. This leads to powder that tends to be starchy and chalky. Those starches zap moisture. In fact, they can absorb up to 100 percent of their weight in moisture!

This can lead to dry cakes, cakey brownies, crumbly cookies, and chalky or bland chocolate frosting. Overall, the less fat, the less chocolate flavor.

High-Fat Cocoa Powder is Magic!

High-fat cocoa powder contains at least 22% cocoa butter – more than double the amount of most grocery store cocoa products! This results in a richer chocolate flavor with cakes that are ultra-moist and tender in texture, brownies, and cookies that are chewy and fudgy, and ultra-smooth buttercream frosting. In fact, one of the secrets to my Best Chocolate American Buttercream recipe is high-fat cocoa powder!

Take a look at the images below. While you may not be able to plainly see in the photos alone, the high-fat natural and Dutch-processed cocoa powder cupcakes and brownies were significantly more moist and rich with chocolate flavor compared to Hershey’s cocoa, which contains only 10% fat.

How to Tell if a Cocoa Powder is High-Fat

• High-fat cocoa powder is often labeled as such and comes at a higher price point.
• Look at the nutrition label on the packaging to be sure: Look for 1 gram of fat or more (instead of .5 grams) per tablespoon (5 to 6 grams) serving.

Where to Buy High-Fat Cocoa Powder

High-fat cocoa is widely available online, but you can also find it at specialty stores such as Penzey’s. Ghirardelli and E. Guittard can sometimes be found at Whole Foods and Target. Links below.

What Are the Best Brands of Cocoa Powder?

This depends on personal taste preference! Below are some of my favorites including some of the cocoa products used in the photos throughout this article. As you’ll see, most Dutch-processed cocoa has far more fat content compared to natural cocoa. Learn more about Natural vs. Dutch-Processed Cocoa Powder here.

Dutch-Processed Cocoa Powder

• Bensdorp (24-26% fat)
  I love this cocoa! It makes amazingly rich, dark, and tender cakes, fudgy, moist brownies and cookies, and incredibly luscious frosting.

• Penzeys (22% fat)
  When I can’t wait for Bensdorp to be delivered, I’ll usually stock up on cocoa at Penzey’s because this particular one (as well as the Natural version listed below) are both great – though I will say the Dutch process Penzey’s seems to have less chocolate flavor.

• E. Guittard (22% fat)
  This is one of the more easy-to-find Dutch cocoa powders. I usually see it at Whole Foods, Sprouts, or Target, but it’s also easily available on Amazon here. It makes for really chewy brownies with a slightly less sweet more refined chocolate flavor for adult palettes. Not to mention very tender and fudgy cake!

• Droste (20% fat)
  I haven’t used this brand, but it’s Cook’s Illustrated pick so I’m sure it’s fantastic!

• Valrohna (20% fat)
  This brand can be difficult to source, but it’s easily available on Amazon here. It’s an amazing chocolate company used in many high-end professional kitchens and bakeries.

Natural Cocoa Powder

Please note that Natural and Unsweetened Cocoa Powder are the same thing – however, always check the ingredient label when purchasing or using cocoa powder because some packaging is not always clear. Any ingredient mention of “alkali” or “Dutch” means it’s Dutch-processed and not natural. If it’s natural, the ingredient should simply be “cocoa.”

• Penzeys (22% fat)
  I find Penzey’s Natural High Fat Unsweetened Cocoa Powder provides a classic clean and pure chocolate flavor and ultra-moist texture. The added fat lends a richness that can reduce chewiness in recipes like brownies but it lends fudginess instead. I use this for just about anything, especially for special occasion treats since it’s more expensive.

• Ghirardelli (20% fat)
  This is my favorite grocery store brand of natural cocoa powder. I use it for everything! It has a surprisingly high fat content and provides a bold chocolate flavor. It’s also available on Amazon here.

• Nestle Toll House (11% fat)
  Nestle is actually what I typically test my blog recipes with when I want to make sure they work with easily accessible ingredients. I don’t want to give myself a leg up when I test recipes for publication. That doesn’t seem fair to expect that everyone must use difficult-to-find or expensive ingredients. Nestle is a great basic product, but if I’m struggling with dry cakes or cakey cookies, I’ll use one of the above options instead.

• Hershey’s (10% fat)
  Hershey’s Natural Unsweetened Cocoa Powder is the quintessential mild chocolate flavor of American childhoods. It’s homey and familiar, but it can result in brownies and cookies that are a little more crumbly than moist but still chewy. I would not recommend it for cake or frosting.

Recipes Using Cocoa Powder:

• Brown Butter Brownies (Dutch-Process Cocoa Powder)
• Best Ever Chocolate Buttercream Frosting (Dutch-Process Cocoa Powder)
• Chocolate Brownie Cake with Peanut Butter Frosting (Natural Cocoa Powder)
• Cosmic Brownies (Unsweetened Cocoa Powder)
• Gooey Chocolate Cinnamon Rolls (Unsweetened Cocoa Powder)

This post was originally published in 2021 and has been updated with additional tips and baking science information. Photos by Ashley McLaughlin.

The post The Most Important Thing to Know About Cocoa Powder appeared first on Handle the Heat.

Little did I know just how popular this new recipe would be!

I originally published this Toffee Brownies recipe in 2013, but it needed a overhaul. So, I went to the kitchen! After a few tweaks, I sent a batch to Joe’s workplace, only to receive an empty pan with unanimous feedback demanding another round of “taste testing.”

I’m not exaggerating – I’ve made these brownies over 10 times since creating the recipe because people keep asking me to make them.

And I don’t mind one bit. These brownies are everything I want in a dessert!

They’re quick and easy to make. They’re chocolate-forward (a definite win in my book). They’re rich and chewy with crunchy toffee throughout – aka texture heaven.

Give these brownies a try the next time you need a chocolate fix (so, right now, right? ). You won’t be disappointed!

Sprinkle of Science

How to Make Toffee Brownies

What Type of Chocolate Chips Should I Use in Brownies?

Semi-sweet is my favorite, but feel free to fold in any variety of chocolate chips you prefer. Whatever you do, don’t skip the chocolate chips! They help to develop that shiny crust on top of brownies. Learn more about the shiny crust on brownies here. 

The Toffee in Toffee Brownies

You can use store-bought or homemade! For extra gourmet brownies, use my Homemade Toffee Bits recipe. You can also use Heath brand English toffee bits (as pictured below), available in supermarkets by the chocolate chips in the baking aisle.

Using Butter + Oil in Toffee Brownies

• With any cocoa powder-based brownie recipe, we need quite a bit of fat to prevent the cocoa powder from drying the brownies out and making them crumbly. 
• These brownies use a combination of melted butter and oil for the best balance of taste and texture. 
• I typically use vegetable oil, but any flavorless oil should work – just make sure your oil is fresh to avoid a rancid flavor.
• Check out my side-by-side baking experiments comparing Butter vs. Oil in Baking here.

Why is There Cornstarch in Brownies? 

I have found that adding 1 tablespoon of cornstarch makes brownies thick and chewy, like box mix brownies, and improves the shiny crust on top – so don’t skip this ingredient. Learn more about that shiny crust on the top of brownies here. 

The Sugar in Toffee Brownies

We’re using a combination of granulated sugar and light brown sugar in this Toffee Brownie recipe. This creates a flavorful brownie with plenty of moisture, without adding too much moisture. It also complements the caramelized toasty flavors of the toffee perfectly.

Can I Reduce the Sugar in These Brownies?

• Don’t reduce the amount of sugar in Toffee Brownies unless you want dry and crumbly brownies.
• Reducing the sugar will also result in a dull (not shiny) crust.
• The sweetness will mellow as the brownies cool and set.
• If you’re worried these brownies will be too sweet for your preference, simply use dark or bittersweet chocolate chips to help balance the sweetness without ruining the texture of the brownies.
• Learn more about sugar’s role in baking brownies here (spoiler alert: sugar does so much more than just sweetening!)

What’s The Best Pan for Baking Brownies?

I highly recommend using a light-colored metal 8×8-inch baking pan like this one, lined with foil or parchment paper. Do not use glass, silicone, or ceramic pans for baking brownies. Learn why in my Glass vs. Metal Baking Pans article here.

Can I Double This Toffee Brownie Recipe? 

Yes – simply double all ingredients and bake in a light-colored metal 9×13 metal pan, adding a few minutes to the bake time. 

How to Cut Toffee Brownies for Clean Slices

For perfect slices, allow brownies to cool fully (chilled is even better!). Use a sharp knife and run it under hot water, carefully wiping it off in between each cut.

How to Store Toffee Brownies?

Toffee Brownies taste best the day they are baked but can be stored in an airtight container for up to 3 days at room temperature or up to 5 days in the fridge. When chilled, they become even more fudgy!

Can You Freeze Toffee Brownies?

Yes! Brownies freeze beautifully. Freeze the whole slab or individual slices by wrapping in plastic wrap and storing inside a freezer bag or an airtight container for up to three months. Thaw overnight in the fridge or for a couple of hours at room temperature before serving. 

More Brownie Recipes You’ll Love:

• Best Ever Chewy Brownies
• Peanut Butter Stuffed Brownies
• Brown Butter Brownies
• Copycat Cosmic Brownies
• Raspberry Brownies

Print

Toffee Brownies

Toffee Brownies are chewy, rich, packed full of chocolate flavor, and studded throughout with toffee pieces. The perfect combination of decadent chocolate and crunchy, nutty toffee! Easy recipe, no mixer required.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 16 brownies

Author Tessa Arias

Ingredients

• 5 tablespoons (71 grams) unsalted butter
• 3/4 cup (150 grams) granulated sugar
• 1/2 cup (100 grams) light brown sugar
• 2 large eggs plus 1 egg yolk, cold
• 1 teaspoon vanilla extract
• 1/3 cup (74 grams) vegetable oil
• 3/4 cup (75 grams) Dutch-process cocoa powder¹
• 1/2 cup (63 grams) all-purpose flour
• 1 tablespoon cornstarch
• 1/4 teaspoon fine sea salt
• 3/4 cup (128 grams) semisweet chocolate chips², divided
• 1 cup (170 grams) toffee bits³, divided

Instructions

• Preheat the oven to 325°F. Line an 8 by 8-inch metal pan with parchment paper, leaving an overhang.
• In a large microwave-safe bowl, add the butter. Microwave for about 1 minute, or until the butter is melted. Whisk in the sugars then let cool to just warm. Whisk in the eggs, egg yolk, and vanilla. Whisk vigorously for 30 seconds. Whisk in the oil and cocoa powder.
• Using a rubber spatula, stir in the flour, cornstarch, and salt until combined. Stir in the chocolate chips and toffee bits, reserving a handful of each.
• Spread the brownie batter evenly into the prepared pan. Sprinkle with extra toffee bits and chocolate chips. Place in the oven and bake for 30 minutes, or until the brownies are set and a cake tester inserted into the center has moist crumbs attached. If you prefer a less fudgy brownie, bake an additional 5-7 minutes, or until cake tester inserted into the center has only melted chocolate attached. Let cool completely before cutting and serving.
• Brownies can be stored in an airtight container at room temperature for up to 3 days at room temperature or up to 5 days in the fridge.⁴

Video

Notes

1. I prefer Dutch-process cocoa powder for the smooth chocolate flavor and extra bit of richness it adds to this recipe, but feel free to use natural unsweetened cocoa powder instead. Learn more about Dutch-process vs. natural cocoa powders here.

2. If you’re worried these brownies will be too sweet for your preference, simply use dark or bittersweet chocolate chips to help balance the sweetness without ruining the texture of the brownies (don’t reduce the sugar).

3. You can use store-bought toffee bits or my Homemade Toffee Bits Recipe.

4. Serve brownies chilled for an even fudgier texture!

This recipe was originally published in 2013 and updated in 2024 with a new and improved recipe, photos, and more baking tips. Photography by Joanie Simon.

Previous Baking Challenge

This recipe was one of our recent picks for the Handle the Heat Baking Challenge. Every month, we select a recipe, you make it, snap a photo, and enter to win PRIZES!

Tell me more!

The post Toffee Brownies appeared first on Handle the Heat.

Originally published in 2015, I felt it was high time for a refresh. I revisited the kitchen and meticulously tweaked the recipe to elevate its already delicious flavor into something even better.

I transformed the chocolate chip cookie layer, opting for dark brown sugar instead of light, and adjusting the brown sugar to granulated sugar ratio. These changes not only impart more moisture to the dough but also give the dough an incredible depth of flavor that captivates the senses.

The cheesecake layer also saw a couple of enhancements – a generous boost of vanilla (because, well, vanilla) and a hint of salt to bring everything together.

The result? A deep, rich, butterscotchy, chewy cookie layer that crisps ever so slightly on top, with a tangy vanilla-scented cheesecake layer that’s velvety smooth. It’s seriously heavenly to eat.

Plus, these bars smell DIVINE while they bake. No candle will ever smell this good!

These bars are the perfect bake if you’re new to cheesecake. No water baths or special pans needed, and even if your cheesecake cracks a little, no one will know because there’s cookie dough on top!

Chocolate Chip Cookie Cheesecake Bars are the perfect combination of two classic desserts, for a dreamy match made in heaven. I hope you love them as much as I do!

Sprinkle of Science

How to Make Chocolate Chip Cookie Cheesecake Bars

How to Make Perfect Cheesecake

1. Be sure to use blocks of full-fat, high-quality cream cheese. I like Philadelphia brand.
2. Do not use reduced-fat cream cheese, whipped cream cheese, or cream cheese for spreading on a bagel.
3. Be sure your cream cheese is COMPLETELY softened to room temperature. This may take a few hours, especially if your kitchen is cold.
4. Beat your cream cheese very well with the sugar, until it looks perfectly smooth and creamy.
5. Once you add eggs, only beat until combined to prevent sinking or cracking (though the risk of that happening is far smaller with these bars!).
6. Make sure to scrape down the sides and bottom of your bowl as well as your mixer attachment often, to prevent lumps and ensure everything is well incorporated.

How to Layer the Cookie Dough

For the base layer of cookie dough, simply eyeball (or use a digital kitchen scale to measure, if preferred) two-thirds of the cookie dough and place in the parchment-lined pan. Use a rubber spatula to even it out and cover the base of the pan evenly.

For the top layer, I used a small 1-tablespoon cookie scoop to scoop out balls of cookie dough and flatten them between my palms before placing them on top of the cheesecake layer. It doesn’t have to perfectly cover the whole cheesecake layer (coming from a recovering perfectionist)! 

Do I Have to Use Dark Brown Sugar? 

• To make these Chocolate Chip Cookie Cheesecake Bars extra delicious, we’re using a combination of granulated white sugar and dark brown sugar for a fantastic texture and a butterscotch flavor that’s rich and delicious.
• The molasses in the brown sugar draws in more moisture, making the cookie layer thicker, softer, and chewier. 
• You can use light brown sugar instead, but you will lose some of the additional flavor and texture. 
• Whatever you do, don’t lower the sugar in this recipe. Find out why here. 

Why Are My Chocolate Chip Cookie Layers Dry or Hard?

If you are not measuring your ingredients with a digital kitchen scale, you could accidentally add too much flour causing hard, dry, or cake-like cookie layers. Learn more about how to measure ingredients for perfect results every time here! 

Another reason for hard cookie layers could be overbaking due to using the wrong type of pan. Read more about the pan I recommend for these bars just below.

What Pan Do I Need For Chocolate Chip Cookie Cheesecake Bars?

Use a light-colored metal 9 by 13-inch baking pan. Darker metals can dry out the edges before the middle has a chance to bake through. Do NOT use glass, ceramic, or silicone pans for these bars as they will take much longer to bake, which can result in dry edges and underdone middles. Learn more about Glass vs. Metal Baking Pans here. 

Can I Halve This Recipe?

Yes! Simply halve all ingredients and bake in a light-colored metal 8-inch square baking pan, baking for about 35-40 minutes. 

How to Store Chocolate Chip Cookie Cheesecake Bars

Chocolate Chip Cookie Cheesecake Bars can be stored in an airtight container in the fridge for up to 3 days.

Can You Freeze Chocolate Chip Cookie Cheesecake Bars?

Yes, but note that this will soften the cookie layers more. Wrap each slice in plastic wrap and store inside an airtight container or freezer bag for up to one month. Defrost overnight in the fridge or at room temperature for about 30 minutes before serving.

More Dessert Recipes You’ll Love:

• Bakery Style Chocolate Chip Cookies
• Classic Cheesecake Bars
• Brownie Bottom Cookie Dough Cheesecake Bars
• Raspberry Lemonade Cheesecake Bars
• Blondies

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Chocolate Chip Cookie Cheesecake Bars

Chocolate Chip Cookie Cheesecake Bars take chewy chocolate chip cookie dough and layer it with a creamy, rich, smooth vanilla cheesecake. Two perfect beginner-friendly desserts in one, and every bite is absolute heaven!

Course Dessert

Cuisine American

Prep Time 45 minutes minutes

Cook Time 47 minutes minutes

Inactive Time 3 hours hours

Total Time 4 hours hours 32 minutes minutes

Servings 24 slices

Author Tessa Arias

Ingredients

For the Cookie Layer:

• 3 cups (380 grams) all-purpose flour
• 1 teaspoon fine sea salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 sticks (227 grams) unsalted butter, at cool room temperature (67°F)
• 1 ¼ cups (250 grams) dark brown sugar
• 1/2 cup (100 grams) granulated sugar
• 2 large eggs, at cool room temperature
• 2 teaspoons vanilla extract
• 1 ¼ cups (213 grams) semisweet chocolate chips

For the Cheesecake Layer:

• 16 ounces (453 grams) cream cheese, completely softened to room temperature
• 1 cup (200 grams) granulated sugar
• 2 large eggs, at cool room temperature
• 2 teaspoons vanilla extract
• ¼ teaspoon fine sea salt

For Assembling:

• ¼ cup (43 grams) semisweet chocolate chips
• Flaky sea salt, optional, for topping

Instructions

• Preheat oven to 325°F. Line a 9×13-inch metal baking pan* with parchment paper, leaving an overhang. Spray with nonstick spray.

Prepare the cookie dough:

• In a medium bowl, whisk together the flour, salt, baking soda, and baking powder.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, dark brown sugar, and granulated sugar until lightened in color and fluffy in texture, about 3 minutes. Scrape down the sides and bottom of the bowl. Beat in the eggs, one a time, until smooth and creamy. Beat in the vanilla, then scrape down the sides and bottom of the bowl. On low speed, gradually add in the dry ingredients. Fold in chocolate chips with a rubber spatula. Place cookie dough in fridge while you make the cheesecake layer.
• Make ahead: Cover and refrigerate the cookie dough for up to 3 days.

Prepare the cheesecake batter:

• In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and sugar, scraping down the sides and bottom of the bowl, until completely smooth and creamy, about 3 minutes. Add the eggs, one at a time, and beat until fully combined. Scrape down the sides and bottom of the bowl. Beat in the vanilla and salt. Set aside.

Assemble:

• Using a spatula, press about two-thirds of the cookie dough into the bottom of the prepared pan. Pour the cheesecake batter on top. Scoop remaining dough into balls, flatten between your palms, and layer over the cheesecake batter. Don’t worry about making it look perfect. Sprinkle the top with 1/4 cup chocolate chips.
• Bake for about 40 to 50 minutes, or until the tops and edges are lightly golden brown.
• Remove from oven and sprinkle flaky sea salt on top, if desired. Place pan on wire rack and let cool to room temperature. Refrigerate for 3 hours or overnight before cutting and serving.

Notes

*Cooking times have been tested only for a metal pan, which is our recommended choice for this recipe due to its superior heat conductivity compared to glass or ceramic. The latter will not only take longer to bake, but may burn the edges before the center is cooked through. Metal has the added benefit of being lighter and less fragile as well as producing straighter edges, too!

The post Chocolate Chip Cookie Cheesecake Bars appeared first on Handle the Heat.

Super tender and moist chocolate cupcake base. Easy coconut buttercream. An adorable topping of toasted coconut and mini Easter egg candies for decoration. Even the Easter Bunny himself will want one of these cupcakes!

It doesn’t get much cuter than these easy Easter cupcakes!

These cupcakes are absolutely perfect for your Easter dinner or Easter brunch celebrations. Plus, they’re ridiculously easy to bake so you can get the kids involved in making these sweet treats, too!

Warning: they won’t last long on your Easter dessert table.

Sprinkle of Science

How to Make Easter Cupcakes

Do I Have to Use Dutch-Process Cocoa Powder?

Use Dutch-Process Cocoa Powder for best results, as it creates moist and tender cupcakes with a deeper color. Dutch-process tends to have a higher fat content and is less starchy than most grocery store natural cocoa powder products. You’re less likely to have dry cupcakes when using Dutch-process cocoa. If you don’t have or can’t find Dutched cocoa, check out the paragraph just below.

How to Use Natural Cocoa Powder Instead

Use the same amount of natural unsweetened cocoa powder in place of the Dutch-Process and omit the vinegar from the recipe. Learn more about Dutch-Process vs. Natural Cocoa powder here.

How to Bake with Coconut Oil

• Since the oil needs to be melted to incorporate into the batter, I find it easiest to measure melted.
• You can simply pop your glass container of coconut oil in the microwave without the metal lid and nuke until the top layer melts enough for the recipe.
• By the way, I also have a great Coconut Oil Chocolate Chip Cookie recipe and a Coconut Oil Brownie recipe to enjoy more of that coconut oil!

What if I Don’t Have Coconut Oil?

While I recommend using coconut oil if you can, vegetable or canola oil will also work just fine. Just make sure your oil is fresh and has no off aroma.

Coconut Milk Tips

Be sure to use canned full-fat coconut milk for beautifully rich, moist cupcakes. Vigorously shake the can before opening. If it’s still very separated, whisk until somewhat smooth before adding into the Easter Cupcake batter.

Can This Easter Cupcake Recipe be Made Into an Easter Cake Instead?

Absolutely! Check out my full article on how to convert cupcakes into cake (and vice versa!).

How to Make Easter Cupcakes Ahead of Time & How to Store

• Unfrosted: Store unfrosted Easter Cupcakes in an airtight container at a cool room temperature (about 67°F) for up to 2 days. Airtight containers work better than resealable bags to prevent the tops from becoming sticky.
• Frosted: Store frosted cupcakes in an airtight container for up to 8 hours at room temperature, or in the refrigerator for up to 2 days. Let come to room temperature before serving.
• If you need to prep these cupcakes further in advance, check out my freezing instructions below.

How to Freeze Easter Cupcakes

• If storing unfrosted Easter cupcakes for longer than a couple of days, wrap cupcakes individually in plastic wrap, to prevent freezer burn and taste transference.
• Place wrapped cupcakes inside an airtight container. Freeze for up to 3 months.
• To thaw: Unwrap the Easter cupcakes and allow to defrost at room temperature for about 1 to 2 hours. I don’t recommend defrosting in the fridge overnight, as this can cause a sticky cupcake top.
• Freezing the buttercream: Freeze the buttercream in an airtight container for up to 3 months. Defrost in the fridge overnight and re-whip with an electric mixer until light and fluffy again. Add a splash of cream to thin, or a tablespoon or two of powdered sugar to thicken, as needed.

More Easter Recipes You’ll Love:

• Brown Butter Carrot Cake
• Perfect Carrot Cupcakes
• Easter Blondies – made with Cadbury eggs!
• Lemon Cupcakes – the perfect spring cupcake!
• Chocolate Coconut Cookies

Tools for Easter Cupcakes:

• Cupcake liners – These ones are my favorite for cupcakes that don’t stick to the liner
• Offset spatula
• Gel food coloring
• Mini egg candies

Looking for more Easter Desserts? Check out my full collection of Easter recipes HERE.

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Easter Cupcakes

Crowd-pleasing Easter Cupcakes feature a moist, rich chocolate cupcake, topped with coconut buttercream frosting, and garnished with toasted coconut and Easter egg candies. Can be made ahead of time!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 12 cupcakes

Author Tessa Arias

Ingredients

For the chocolate cupcakes:

• 5 ounces (142 grams) bittersweet chocolate, finely chopped
• 1/3 cup (28 grams) Dutch-process cocoa
• 1/2 cup boiling water
• 3/4 cup (95 grams) all-purpose flour
• 1/2 cup (100 grams) granulated sugar
• 1/4 cup (50 grams) packed light brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup full-fat canned coconut milk, shaken well or whisked until somewhat smooth
• 1/4 cup melted virgin coconut oil
• 2 large eggs plus one egg yolk, at room temperature
• 2 teaspoons white vinegar
• 1 teaspoon vanilla extract

For the coconut buttercream:

• 3 cups (375 grams) powdered sugar, sifted
• 8 ounces (227 grams) unsalted butter, at room temperature
• 1/4 teaspoon fine salt
• 1/2 to 1 teaspoon coconut extract
• 2 tablespoons full-fat canned coconut milk

For the toppings:

• 1 cup (85 grams) shredded sweetened coconut
• Easter egg candies

Instructions

Make the cupcakes:

• In a medium heatproof bowl, add the chocolate and cocoa powder. Pour hot water over mixture. Cover and let stand for 5 minutes. Whisk mixture gently until thick and smooth, then set aside to cool completely.
• Meanwhile, preheat the oven to 350°F. Line a standard 12-cup muffin tin with liners.
• In a small bowl, whisk together the flour, sugar, brown sugar, salt, and baking soda. Set aside.
• Whisk the coconut milk, coconut oil, eggs, egg yolk, vinegar, and vanilla into the cooled chocolate mixture until smooth. Stir in the flour mixture until smooth, being careful not to overmix.
• Using a spring-loaded scoop, divide the batter evenly among prepared muffin cups until 3/4 full. Bake until cupcakes are set and firm to the touch, about 17 to 20 minutes.
• Let cupcakes cool in pan on a wire rack for 10 minutes before removing from pan to cool completely, about 1 hour. Cupcakes can be stored in an airtight container at room temperature for up to 1 day.

Make the frosting:

• In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes. Add the salt, coconut extract, and coconut milk and beat on medium speed for 1 minute, adding more cream if needed , to thin, or more powdered sugar to thicken.

Toast the coconut:

• Place the coconut in a medium skillet set over medium heat. Stirring constantly, toast until golden brown. Remove and let cool.

To assemble:

• Use an offset spatula to spread the frosting onto each cupcake. Sprinkle with the cooled toasted coconut. Place 3 Easter egg candies on top of each cupcake. Serve or store for 1 day at room temperature or up to 2 days covered in the fridge.

This post was originally published in 2022 and has been updated with additional recipe tips. Photos by Ashley McLaughlin.

The post Easter Cupcakes appeared first on Handle the Heat.

I’m completely obsessed with the flavor combination of chocolate and hazelnut.

If you’ve followed Handle the Heat for any length of time, you know that I love the combination of chocolate and peanut butter. But there’s another flavor duo that holds a special place in my heart – chocolate and hazelnut. That incredible pairing coming together in a luscious cheesecake form has quickly become one of my latest obsessions – Nutella Cheesecake Bars.

The flavor of the Nutella plays so beautifully with the cream cheese and results in the smoothest, creamiest, and perfectly-flavored cheesecake bars that are decadent without being too rich or cloyingly sweet.

My entire team went nuts for these cheesecake bars during the testing process. Even the non-chocolate lovers fell in love with this recipe, and some family members who aren’t big Nutella fans also completely devoured these bars.

The recipe is simple, straightforward, and crazy delicious. I hope you enjoy these Nutella Cheesecake Bars as much as we do!

Sprinkle of Science

How to Make Nutella Cheesecake Bars

Nutella Cheesecake Bars Crust Variations

• Nutella Cheesecake Bars call for a chocolate graham cracker cookie crust, but if you’re having trouble finding those, use Chocolate Teddy Grahams or chocolate wafer cookies instead – just use the same amount by weight.
• Oreo cookies would likely be too rich and sweet for this recipe.
• Feel free to alternatively experiment with regular graham crackers, vanilla wafers, or digestive biscuits instead, using the same amount by weight. 

Can I Use Store Brand Chocolate Hazelnut Spread?

Store brands vary in flavor, sweetness, and texture, so I recommend sticking with real Nutella for best results. You’ll need 592 grams total, or 20.88 ounces, so be sure to buy a big jar!

What Kind of Cream Cheese Should I Use for Nutella Cheesecake Bars?

• Use blocks of full-fat, high-quality cream cheese.
• Do not use reduced fat or your cheesecake bars may be watery or rubbery.
• Opt for the best brand you can find as some generic brands have a high water content.
• Be sure not to use whipped cream cheese or cream cheese meant for spreading on a bagel.

What’s the Best Pan for Nutella Cheesecake Bars?

This recipe requires an 8 by 8-inch baking pan. I recommend using a light-colored metal baking pan. This is my favorite pan for cheesecake bars, brownies, blondies, and more. If you only have a glass or ceramic pan, your cheesecake bars may take longer to bake. Learn more about Glass vs. Metal Baking Pans here.

Can I Double This Recipe?

Sure – double all ingredients and bake in a metal 9 by 13-inch baking pan. You may need to add a few minutes to the bake time.

How to get Smooth and Creamy Nutella Cheesecake Bars

1. Be sure your cream cheese is COMPLETELY softened to room temperature.
2. Make sure your sour cream and eggs are also at room temperature.
3. Don’t skip sifting your cocoa powder.
4. Beat the cream cheese very well with the sugar and Nutella, ensuring no lumps remain.
5. Once the eggs have been added, only beat until combined to prevent sinking or cracking (though the risk of that happening is far lower with bars!).
6. Be sure to scrape down the sides and bottom of your bowl as well as your mixer attachment often, to prevent lumps or unincorporated ingredients.

How to Cut Nutella Cheesecake Bars for Clean Slices

The hardest part of this Nutella Cheesecake Bars recipe is that you must let it chill for at least 6 hours before you slice and serve it! I usually like to let it chill overnight, just to make sure it’s completely set and I’m able to cut clean slices. For perfect slices, use a sharp knife, run it under hot water, and carefully wipe it off in between cuts.

How to Store Nutella Cheesecake Bars

Keep Nutella Cheesecake Bars inside an airtight container in the fridge for up to 4 days. The longer it sits, the softer the crust will become. 

Can You Freeze Cheesecake Bars?

Yes! These Nutella Cheesecake Bars freeze beautifully. Store the bars inside an airtight container in the freezer for up to 2 months. Defrost overnight in the fridge or on the counter for an hour or so before serving. 

More Cheesecake Bar Recipes You’ll Love:

• Classic Cheesecake Bars
• Raspberry Lemonade Cheesecake Bars
• Bailey’s Cheesecake Bars
• Peanut Butter Cheesecake Brownie Bars
• Chocolate Chip Cookie Cheesecake Bars

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Nutella Cheesecake Bars

Silky Nutella cheesecake. Buttery chocolate cookie base. Fudgy Nutella ganache. Are you drooling yet? These Nutella Cheesecake Bars are so delicious that no one will be able to stop at just one!

Course Dessert

Cuisine American

Prep Time 25 minutes minutes

Cook Time 45 minutes minutes

Inactive Time 7 hours hours 25 minutes minutes

Total Time 8 hours hours 35 minutes minutes

Servings 25 small cheesecake bars

Author Tessa Arias

Ingredients

For the crust:

• 9 (140 grams) chocolate graham crackers*
• 6 tablespoons (85 grams) unsalted butter, melted and slightly cooled (~100°F)

For the filling:

• 16 ounces full-fat cream cheese, completely softened to room temperature
• 1/2 cup (100 grams) granulated sugar
• 1 cup (296 grams) Nutella
• 1/4 cup (57 grams) sour cream, at room temperature
• 1/3 cup (28 grams) unsweetened cocoa powder, sifted
• 2 large eggs, at room temperature
• 2 teaspoons Frangelico (hazelnut liqueur) or vanilla extract**
• 1/4 teaspoon fine sea salt

For the topping:

• ½ cup (119 grams) heavy cream
• 1 cup (296 grams) Nutella

Instructions

Make the crust:

• Preheat the oven to 350°F. Line an 8 by 8-inch metal baking pan with parchment, leaving an overhang.
• In a food processor, pulse the crackers until finely ground. Add the butter and pulse until moistened. Press the crumb mixture into the bottom of the prepared pan using the bottom of a measuring cup or glass. Bake until fragrant, about 10 minutes (longer if using a glass dish). Place on a cooling rack to cool completely.
• Reduce oven temperature to 325°F.

Make the filling:

• In a large bowl, use an electric mixer fitted with the paddle attachment to beat the cream cheese, sugar, and Nutella on medium-high speed until smooth and creamy, scraping down the sides and bottom of the bowl often, for at least 1 minute. Add the sour cream and cocoa powder and beat until well combined. Add the eggs one at a time, blending after each addition until combined. Scrape down the sides and bottom of the bowl. Add in Frangelico (or vanilla) and salt, and blend until just combined. Don’t over-mix.
• Spread batter evenly over cooled crust. Tap against the counter a few times to release air bubbles. Bake at 325°F until just set at the edges but still slightly wobbly and jiggly in the center, about 35 minutes, before turning off the oven and cracking open the oven door for 10 minutes. Remove from oven to a wire rack to cool completely.
• Cover with foil and refrigerate for at least 6 hours or overnight.

Make the topping:

• In a small saucepan set over medium heat, bring the cream to a simmer. Remove from heat and stir in the Nutella until completely smooth. Let cool and thicken before spreading over the cold cheesecake bars evenly, leaving a half-inch gap around the edge to maintain a clean border. Return to fridge to firm up for at least 30 minutes.
• Cut into squares. For cleaner cuts, run your knife under hot water and wipe off in between slices.
• The cheesecake can be made ahead of time and refrigerated for up to 4 days or frozen in an airtight container for up to 2 months.

Video

Notes

*If you can’t find chocolate graham crackers, use about 2 cups (or 160 grams) of Chocolate Teddy Grahams.

**Some of the Nutella flavor will mellow in the baking process. Adding Frangelico helps to amplify that flavor. Pick up a mini bottle at the wine store checkout to use for baking!

The post Nutella Cheesecake Bars appeared first on Handle the Heat.

Rich and seriously fudgy, these cookies are chewy cookie perfection. The coconut lends a lightness that prevents them from being overly chocolaty, while also providing the most delightful chewiness and incredible flavor.

These cookies contain coconut in two forms: coconut extract and shredded coconut. As if that weren’t enough, I added chocolate in four forms: cocoa powder, semisweet chocolate bars, semisweet chocolate chips, and white chocolate chips.

Our alumni Baking School students joined forces to put this recipe to the test, and the results were nothing short of glowing! Jessica M. couldn’t help but sing their praises: “They’re SO good, maybe even a little dangerous, as my husband gobbled down quite a few! I’d describe them as a brownie-style cookie, and the coconut adds a nice, unique flavor.”

These cookies are super easy to make, requiring no mixer or additional chill time. Get the kiddos involved for a fun after-school baking project that will be ready to devour in no time!

Sprinkle of Science

How to Make Chocolate Coconut Cookies

What Type of Cocoa Powder For Chocolate Coconut Cookies?

• I prefer to use Dutch-processed cocoa powder in these cookies for the best flavor and texture. You can find Dutch-processed cocoa powder in most grocery stores, specialty kitchen shops, or online here.
• Dutch-process typically has more fat content than natural cocoa powder. That higher fat content helps to give these cookies a rich, decadent chocolate flavor and the best chewy texture.
• Because these cookies contain baking powder, you can use natural / unsweetened cocoa powder instead if that’s all you have – just note that your cookies will be lighter in color and might not be as rich and fudgy. Read more about fat in cocoa powders here.
• Learn more about Natural vs Dutch-Processed Cocoa Powder here.

What Type of Chocolate for Chocolate Coconut Cookies?

I prefer using semisweet baking bars in the base of the cookie dough. Feel free to switch this up and use dark chocolate, but just note that your cookies will be a little less sweet than intended.

Can I Use Different Chocolate Chips?

I love the balance of flavors and the sweetness level from the chocolate chips as written, but feel free to switch up the chocolate chips as you like – just be sure to keep your mix-ins to the same total volume/weight as written in the recipe, for best results.

The Coconut Extract

While testing this recipe, we discovered that Watkins coconut extract proved more potent than McCormick, so I provided a range of measurements for the extract in the recipe. Watkins may need the lower end, and McCormick may need the higher end – but feel free to adjust to your preference.

Does Chocolate Coconut Cookie Dough Need to be Chilled?

Chilling the cookie dough is not required for this recipe, but if time permits, chilling the dough for 24-72 hours does result in cookies that are fudgier and have a more intense coconut flavor. I prefer to scoop the dough into balls and flatten slightly, as directed in the recipe, before wrapping well in plastic and chilling.

Can I Double This Recipe?

Yes – simply double all ingredients to yield about 42 cookies.

Can I Make These Chocolate Coconut Cookies Ahead of Time?

Yes! Portion out and shape the Chocolate Coconut Cookie dough balls and wrap them in plastic wrap or move them to an airtight container before chilling for up to 48 hours. If you need to prep the cookies further in advance, follow my directions for freezing below.

How to Store Chocolate Coconut Cookies

Chocolate Coconut Cookies are best enjoyed when fresh, but they also keep nicely for a few days. Store in an airtight container at room temperature for up to 5 days.

Can You Freeze Chocolate Coconut Cookies

Yes! These cookies freeze beautifully. Freeze the pre-portioned balls of cookie dough (toppings included) in a freezer-safe container or freezer bag for up to three months. Bake directly from frozen, lowering the oven temperature to 325°F and adding a few minutes to the total baking time. Get all of my tips for freezing cookie dough here.

More Recipes You’ll Love:

• Bakery Style Chocolate Chip Cookies
• Black & White Chippers
• Peanut Butter Chocolate Chip Cookies
• Soft & Chewy Sugar Cookies
• S’mores Cookies
• White Chocolate Macadamia Nut Cookies

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Chocolate Coconut Cookies

Chocolate Coconut Cookies are rich and fudgy cocoa cookies, packed with chewy flaked coconut, and studded with semisweet and white chocolate chips. These delicious cookies don’t require a mixer and are ready in just 30 minutes!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 24 cookies

Author Tessa Arias

Ingredients

• 4 tablespoons (57 grams) unsalted butter
• 4 ounces (113 grams) semisweet chocolate, finely chopped
• 1/2 cup (100 grams) light brown sugar
• 1/4 cup (50 grams) granulated sugar
• 1 large egg, at room temperature
• 1 large egg yolk, at room temperature
• 1 tablespoon milk (any kind)
• ¼ teaspoon to ½ teaspoon coconut extract, optional*
• 1 ¼ cups (159 grams) all-purpose flour
• 1/4 cup (21 grams) Dutch-process cocoa powder, sifted
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 1/2 cup (85 grams) semisweet chocolate chips**
• 1/2 cup (85 grams) white chocolate chips**
• 3/4 cup (64 grams) sweetened flaked coconut, divided

Instructions

• Preheat oven to 350°F. Line baking sheets with parchment paper.
• In a microwave-safe bowl, heat the butter and chocolate in 30-second bursts, stirring between each burst, until melted and smooth. Stir in the sugars. Allow to cool until just warm before stirring in the egg, egg yolk, milk, and coconut extract.
• In a large bowl, whisk together flour, cocoa powder, baking powder, and salt. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just combined. Dough will be thick and slightly sticky. Fold in semisweet chocolate chips, white chocolate chips, and ½ cup (43 grams) coconut.
• Using a medium spring-loaded cookie scoop, drop dough by 1 1/2-tablespoon rounds onto prepared baking sheets. Flatten each ball slightly. Add a sprinkling of remaining coconut to each ball, pressing into the dough slightly.
• MAKE AHEAD: At this point, the prepared dough balls can be well wrapped in plastic and stored in the fridge for up to 3 days to intensify the coconut flavor and fudgy texture. Bake directly from the fridge.
• Bake for 10-12 minutes, or until cookies are set. Let cool on baking sheets for 10 minutes before removing cookies to wire racks to cool completely. Cookies can be stored in an airtight container at room temperature for up to 5 days.

Notes

*For more coconut flavor, use between ¼ to ½ teaspoon coconut extract. In our testing, Watkins coconut extract proved more potent than McCormick.

**Optional: Add a few extra chips to top each cookie immediately after baking for picture-perfect cookies.

The post Chocolate Coconut Cookies appeared first on Handle the Heat.

I knew my super popular Classic Scone Recipe would be a great base for this recipe – but it took a little tweaking to achieve the exact flavor I craved.

First, I changed out some of the granulated sugar for light brown sugar and added additional vanilla extract. This provided the perfect cookie flavor I wanted!

Then there was a dilemma regarding chocolate chips. Believe it or not, there IS such a thing as too much chocolate! I wanted every bite of scone to include the perfect amount of chocolate that didn’t overpower the light, buttery scone. Read below for more details, but once I landed on mini chocolate chips in the correct amount, the texture was perfect.

A few minutes into baking, the whole house smelled like chocolate chip cookies – but with a hint of tangy buttermilk in there too. Drool-worthy!!

Ideal for breakfast, brunch, or after-school snacks, these Chocolate Chip Scones are destined to become a favorite in your household. To make them even more special, I included a few topping variations in the recipe below to suit the look and flavor you prefer.

Sprinkle of Science

How to Make Chocolate Chip Scones

The Chocolate Chips

At first, my team and I tested these Chocolate Chip Scones with 1 ½ cups of regular-sized semisweet chocolate chips. We found that not only did they fall out of the dough when shaping, but they also provided too much crunch, interfering with the ultra-tender flaky texture of the scones. To fix this textural issue without losing the flavor, we experimented with mini chocolate chips instead. This worked perfectly! I recommend sticking with mini chips for the best texture, but I included some other variations below.

Chocolate Chip Scone Flavor Variations

• Swap out some or all of the semisweet chips for milk chocolate, white chocolate, or dark chocolate. Keep in mind that this will alter the overall sweetness of the scones.
• Opt for regular-sized chocolate chips – just note that larger chocolate pieces will make the scones crunchier and impact their light, tender texture. Reduce amount of chips used to 1 cup (170 grams).
• You can alternatively use 10 ounces of finely chopped semisweet baking chocolate.
• To make orange chocolate scones, add the zest of an orange to the wet ingredients. If using vanilla glaze, replace milk with fresh orange juice.

Do I Have to Use Buttermilk in Chocolate Chip Scones?

I highly recommend using real buttermilk in Chocolate Chip Scones. Buttermilk creates tender, tall scones because of how its acidity reacts with the baking powder and tenderizes the dough overall. It also adds a lovely tang, creating a wonderful depth of flavor. Whole or low-fat buttermilk both work perfectly.

Can I Use a Buttermilk Substitute in These Scones?

If you can’t find real buttermilk, kefir is the best substitute. As a last option, use milk or heavy cream in its place – just note that the texture won’t be quite as tender and the flavor won’t have that slight tang. I don’t recommend substituting buttermilk with a DIY alternative (milk + lemon or vinegar). You can find out why, plus read more about how buttermilk works here.

How to Make FLAKY, Light Chocolate Chip Scones

• The most crucial step to ensuring flaky, light Chocolate Chip Scones is keeping all your ingredients COLD – especially the butter. If you’ve ever experienced flat scones (as shown below), too warm of butter might be the issue!
• The cold butter melts upon entering the oven and the water content in butter evaporates as steam. As the steam escapes, it puffs up and creates that beautiful tall, flaky, fluffy texture.
• While preparing the scone dough, if the butter softens and becomes at all greasy, pop it back into the fridge or freezer for 10-15 minutes before proceeding.
• While the oven preheats, you can also place the baking sheet of shaped, unbaked scones in the fridge or freezer to ensure the butter remains nice and cold.
• Be careful not to overmix the dough, otherwise your scones will be flat and tough.
• My absolute favorite tool for making scones by hand is this OXO bladed pastry blender.
• I also call for laminating your scone dough in this recipe. Learn more about why this is an important step here!

How to Make Chocolate Chip Scones Ahead of Time

Once shaped, the unbaked Chocolate Chip Scones can be covered with plastic wrap (to prevent them drying out) and refrigerated overnight. Bake from the fridge as the recipe directs. You can also freeze the shaped, unbaked scones – directions for that below.

How to Freeze Chocolate Chip Scones

Place shaped, unbaked Chocolate Chip Scones in an airtight container and freeze for up to 1 month. If baking from frozen, add about 2 minutes to the baking time.

How to Serve Chocolate Chip Scones

I recommend allowing Chocolate Chip Scones to sit for 30-60 minutes after baking (if you can resist them that long!). The chocolate chips will still be gooey, but waiting a little helps the flavor develop, so you really taste the delicious chocolate chip cookie flavor. Serve as they are, or with butter, jam, or Nutella, if desired.

How to Store Chocolate Chip Scones

Scones are best served fresh, within a few hours of baking. Store any leftover Chocolate Chip Scones inside a ziptop bag or airtight container at room temperature for up to 3 days. Reheat in a 400°F oven for a few minutes to re-crisp the outside, if desired.

More Scone Recipes You’ll Love:

• Classic Scones
• Blueberry Scones
• Pumpkin Scones
• Cranberry Orange Scones
• Shallot, Jalapeño, Goat Cheese and Honey Scones

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Chocolate Chip Scones

Chocolate Chip Scones pack all the delicious flavors of a chocolate chip cookie into a tall, buttery, flaky scone. This super simple recipe is ready in just 40 minutes and is perfect for breakfast, brunch, or dessert!

Course Breakfast, Brunch, Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Author Tessa Arias

Ingredients

• 3 cups (381 grams) all-purpose flour
• ¼ cup (50 grams) granulated sugar
• ¼ cup (50 grams) lightly packed light brown sugar
• 1 ⅛ teaspoon fine sea salt
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 1 10- ounce bag (283 grams) mini semisweet chocolate chips¹
• 1 ½ sticks (170 grams) unsalted butter, cold and cubed (keep chilled until added to dry mixture)
• 1 cup (237 grams) buttermilk, cold
• 2 large eggs, divided
• 2 teaspoons vanilla extract
• Coarse sugar, optional for topping

Instructions

• Adjust the oven rack to the center position and preheat to 400°F. Line two baking pans with parchment paper.
• In a large bowl, combine the flour, sugars, salt, baking powder, baking soda, and chocolate chips.
• Add the butter and cut with a pastry cutter or fork until the butter is the size of large peas.
• In a separate bowl, whisk together the buttermilk, 1 egg, and vanilla extract.
• Make a well in the middle of the dry mixture and add the liquid mixture. Mix until just combined. Don’t over-mix.
• Transfer the dough to a floured surface. Shape dough into a rectangle. Fold the rectangle in half like a piece of paper. Flatten it out into a rectangle again. Fold in half once more, but in the opposite direction. This gently ‘kneads’ the dough, making it cohesive without overmixing. Gently press dough into a 1 ½-inch tall round. Divide into 2 equal parts.
• Using a bench scraper or knife, cut each part into 6 wedges and place on your prepared baking pans. Space them out about 2 inches apart. If you notice the dough becoming warm at any point, place in the freezer for 10-20 minutes before continuing.
• MAKE AHEAD: At this point, the unbaked scones can be refrigerated overnight, or sealed and frozen for up to 1 month. If baking from frozen, add about 2 minutes to the baking time.
• In a small bowl, combine the remaining egg with 1 teaspoon water. Brush over the scones. Sprinkle with coarse sugar.
• Bake for 18 to 20 minutes, or until lightly browned. Allow to sit 30-60 minutes before serving.²
• The scones are best served warm or within a few hours of baking. Once cooled, store at room temperature in an airtight container for up to 3 days.

Notes

1. The Chocolate Chips: Feel free to use regular-sized chocolate chips – just note that larger chocolate pieces will make the scones crunchier and impact their light, tender texture. Reduce amount of chips used to 1 cup (170 grams).

2. Serving: Allow Chocolate Chip Scones to sit for 30-60 minutes after baking. The chocolate chips will still be gooey, but this helps the chocolate chip cookie flavor develop. 

Additional Topping Ideas:

• Melted chocolate drizzled on top
• Dipped or drizzled in vanilla glaze after baking (skip the coarse sugar)
• Vanilla glaze: 1 cup (125 grams) powdered sugar, 2-3 tablespoons milk or heavy cream, ½ teaspoon vanilla bean paste (or vanilla extract), pinch of salt. Whisk to combine.

Photos by Joanie Simon.

The post Chocolate Chip Scones appeared first on Handle the Heat.

What better way to celebrate St. Patrick’s Day? Or just any day, really. Because some days require chocolate and Bailey’s. And that might be because you’re celebrating something great… or because it’s been a long day.

The chocolate cake component of this recipe is super simple. You don’t even need an electric mixer for the cake batter! So you only have to clean your stand mixer bowl once (for the frosting).

The cake base contains sour cream to give the cake a ton of richness and moisture, and the Guinness stout beer gives it a deep, roasted, slightly coffee-like taste that pairs so wonderfully with that rich chocolate flavor.

Feel free to get creative with decorating this cake! We went for a ‘naked’ look where the sides of the cake peek through the frosting. That focuses the attention on that beautiful chocolate ganache drip topping. You could go crazy with green food coloring, shamrock sprinkles, or gold coins for a fun, festive look.

Or keep it classic with chocolate shavings or even a drizzle of salted caramel for an extra tasty garnish.

Sprinkle of Science

How to Make Guinness Chocolate Cake with Irish Buttercream

How to Make MOIST Chocolate Cake

Be very careful not to accidentally over-measure the flour and cocoa powder in this recipe. This will lead to dense, dry, or tough cake. The best way to ensure this never happens is to measure your ingredients by weight using a digital kitchen scale. This will forever improve your baking! If you don’t have a scale, be sure to use the spoon and level method to measure your dry ingredients.

How to Prevent Your Chocolate Cake from Sinking

This is an extremely moist and rich cake recipe, so if your cake does sink slightly in the center don’t worry. It’s definitely not ruined! Simply use a serrated knife or cake leveler to level off the cake for a flat layer. To prevent your Guinness Chocolate Cake from sinking in the first place, check out my tips below:

1. Make sure your oven is at the correct temperature. Many home ovens actually run much hotter or colder than they say. Learn more about this here.
2. Check that your baking powder & soda are fresh. These leavening agents are crucial to helping your cake rise, and can actually lose their effectiveness long before the date printed on the packaging. Learn more about that here.
3. Be sure to measure all ingredients properly. As mentioned above, I love my digital kitchen scale to ensure precision! Learn more about weighing ingredients here.
4. Avoid over-mixing the batter. Over-mixing the batter can make your cake tough and rubbery and cause it to sink.
5. Bake the batter soon after mixing it up. Don’t let the batter sit for any longer than necessary before baking, as this can cause the leavening agents to lose their effectiveness, and your cake may sink, or it may never rise in the first place!
6. Bake in the center of your oven and don’t open the oven door unnecessarily, to ensure your oven maintains the most even heat possible.
7. Don’t underbake the cake. A cake tester or toothpick should come out clean!
8. More tips for how to prevent cakes and loaves from sinking in this article.

What Cake Pan do I Need for This Cake?

This Guinness Chocolate Cake with Irish Buttercream recipe was written to use two 8-inch pans. These Fat Daddios pans are my favorites. Be sure to use pans that are deep enough (I recommend 3 inches) to avoid your cake spilling over.

Can I Bake This with Different Sized Baking Pans?

Probably! You’ll just need to do a little math to adjust the timing and calculate the volume. Check out Wilton’s handy guide for converting cake baking pans.

Can you Bake This Cake into Cupcakes?

Almost any cake recipe can be made into cupcakes. Check out my full guide on how to convert cake into cupcakes (and vice versa!). 

Tips for Perfect Bailey’s Irish Cream Buttercream

1. Butter temperature. Be sure your butter is at a cool room temperature, about 67°F, so it blends into a smooth buttercream icing.
2. Use finely ground powdered sugar. Not sure if you’ve got the right sugar? Check out my post on 6 Secrets to Perfect Buttercream.
3. Whatever you do, don’t skip sifting the sugar! If you skip sifting your powdered sugar, you will end up with unattractive lumps and bumps in your iced cake.
4. Irish Cream substitutes. If you’d prefer to keep this recipe free of any un-cooked alcohol, feel free to replace the Irish Cream with regular heavy cream.

How to Make the Perfect Chocolate Ganache Drip

There are a few ways to make your ganache drip, but here’s how I like to do it:

1. Firstly, be sure your cake is cold. Allow it to chill in the refrigerator until the buttercream is chilled and firm to the touch before applying the ganache drip.
2. Also, be sure that your ganache isn’t too hot, as this will melt the buttercream and run straight off the cake. Test the consistency of the drip by pouring a tiny bit down the side of a glass.
3. Place the cake on a cake turntable, so you can easily turn the cake as needed. This is especially helpful when applying the drips down the sides of the cake.
4. Carefully pour some of the ganache over the top of the chilled cake. Use an offset spatula to quickly smooth the ganache over the top of the cake before it sets, spreading evenly just to the cake’s edge.
5. Use a squeeze bottle to gently squeeze one drip at a time down the sides of the cake.
6. Before the ganache fully sets, add sprinkles, chocolate curls, or any other decor you like. It won’t adhere properly if you allow the ganache to firm up before adding.

How to Make Guinness Chocolate Cake Ahead of Time

You can wrap unfrosted, un-cut, cooled cake layers completely in several layers of plastic wrap. Place inside a freezer bag. Store at room temperature for up to 4 days or freeze for up to 2 months. Defrost overnight in the fridge (do not defrost at room temperature or you will end up with mushy cake).

How to Store Guinness Chocolate Cake with Irish Buttercream

Since frosting acts as a protective seal that keeps the cake moist and fresh, frosted cakes can be stored at a cool, dry room temperature for 2 to 3 days. Especially this frosting, since it has some alcohol content to further preserve. Cover with a cake keeper to keep the frosting and decorating intact. Don’t use plastic wrap, which will not only ruin your frosting, but also create condensation that can cause the frosting to separate.

More Chocolate Cake Recipes

• Best Chocolate Cake
• Nutella Cake
• Chocolate Zucchini Cake
• Chocolate Bundt Cake
• Chocolate Mint Cupcakes 

More St. Patrick’s Day Recipes

• Chocolate Peanut Butter Whiskey Truffles
• Frozen Mint Chocolate Chip Pie
• Bailey’s Cheesecake Bars
• Mint Chocolate Whoopie Pies

Find ALL my St. Patrick’s Day recipes here!

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Guinness Chocolate Cake with Irish Buttercream

Guinness Chocolate Cake with Irish Buttercream features an easy, fudgy, and moist cocoa cake with Guinness beer and thick creamy and sweet Irish cream buttercream. The perfect St. Patrick’s Day cake!

Course Dessert

Cuisine American

Prep Time 45 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 10 servings

Author Tessa Arias

Ingredients

For the Guinness Chocolate cake:

• 1 3/4 cups (222 grams) all-purpose flour
• 2 cups (400 grams) granulated sugar
• 3/4 cup (64 grams) unsweetened cocoa powder
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon fine salt
• 3/4 cup (170 grams) sour cream or plain full-fat yogurt, at room temperature
• 1/2 cup fresh vegetable oil
• 3 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup Guinness beer

For the Irish Buttercream:

• 4 sticks (454 grams) unsalted butter, at cool room temperature
• 6 cups (750 grams) powdered sugar, sifted
• 1/4 cup plus 2 tablespoons Irish cream, such as Bailey’s

For the Chocolate Drip:

• 4 ounces (113 grams) semisweet or bittersweet chocolate, finely chopped
• 1/2 cup heavy cream
• sprinkles or chocolate curls for topping, optional

Instructions

Make the cake:

• Preheat the oven to 350°F. Generously grease two 8-inch wide x 3-inch deep cake pans and line with parchment paper rounds.
• In a large mixing bowl, whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt.
• In a medium bowl, whisk together the sour cream, vegetable oil, eggs, vanilla, and beer.
• Add the wet ingredients into the dry ingredients and stir with a spatula until just combined, being careful not to overmix.
• Divide the batter between the prepared pans and bake for 35 to 40 minutes, or until a cake tester comes out clean. Cool the cakes in their pans for 30 minutes before carefully turning them out onto a cooling rack or wire rack to cool completely. If possible, freeze the cakes while you prepare the buttercream.

Make the buttercream:

• In a large bowl, use an electric mixer or hand mixer to beat the butter until light and fluffy. Gradually add the sifted powdered sugar, then the Irish cream. Beat the mixture on high speed until very light, fluffy, and smooth, about 3 minutes. If the frosting is too thick, add a splash more Irish cream. If it’s too thin, add more powdered sugar.

Assemble:

• Place one cake layer on a cake stand or serving plate. Frost the top of the cake generously, as this will become the filling. Use even more if you're decorating as a 'naked' cake as shown in the photos. Top with the other cake layer, flat side up.
• With an offset spatula, spread a very thin layer of frosting all over the cake. This layer is a crumb coat and should act like spackle. For the smoothest frosting, return the cake to the fridge or freezer until firm to the touch. 
• Spread the remaining frosting all over the cake. If desired, focus the frosting on the top to maintain the 'naked' look. Refrigerate while you prepare chocolate drip.

Make chocolate drip:

• Place the chopped chocolate in a heatproof bowl. In a small pan, bring the heavy cream to a simmer then immediately remove from heat and pour over chocolate. You can also do this in the microwave. Cover for a few minutes then stir until smooth.
• Allow to cool until it has thickened but is still pourable, about 10 minutes. Don’t place ganache in the fridge to cool. Test the consistency of the drip by pouring down the side of a glass. If it’s too thick, microwave for 5 to 10 seconds. If it’s too thin, continue to cool.
• Carefully pour some of the ganache over the top of the chilled cake. Use an offset spatula to quickly smooth the ganache over the top of the cake before it sets, spreading evenly just to the cake’s edge. Use a squeeze bottle to gently squeeze one drip at a time down the sides of the cake.
• Before the ganache fully sets, add sprinkles, chocolate curls, or any other decor you like. It won’t adhere properly if you allow the ganache to firm up before adding.
• This cake can be stored, covered with a cake keeper, at a cool, dry room temperature for 2-3 days.*

Notes

*Since frosting acts as a protective seal that keeps the cake moist and fresh, frosted cakes can be stored at a cool, dry room temperature for 2 to 3 days. Especially this frosting, since it has some alcohol content to further preserve. Cover with a cake keeper to keep the frosting and decorating intact. Don’t use plastic wrap, which will not only ruin your frosting, but also create condensation that can cause the frosting to separate.

This recipe was originally published in 2014 and recently updated with weight measurements and new photos. Photos by Ashley McLaughlin.

The post Guinness Chocolate Cake with Irish Buttercream appeared first on Handle the Heat.