BEST BAKING HACK EVER.

Trust me.

This is SO easy. And SO awesome.

For realsies. This could be the BEST tip I’ve ever shared.

Did I conjure this up myself? I’m not 100% sure…but it’s too good to keep secret.

OK, say you’ve made a batch of Brownies (recipe below) or a One-Bowl Chocolate Cake or even an Hot Milk Sponge Cake (super light and fluffy).

Would you LOVE to drench your creation in a dreamy, creamy, fudge ganache?

Don’t have the time to make frosting from scratch? Or you’re out of powdered sugar? Don’t want to resort to that chemically-laden and overly processed frosting in a can?

No worries.

Here’s the ONLY ingredient you’ll need.

You probably have a package of semi-sweet chocolate morsels around, right? I mean, ‘cos who doesn’t, ya know what I’m sayin’?

SO AMAZING.

In one easy step, you’ll create a  to-die-for topping.

Ready? This is all there is to it…

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Photo by Enchanted Seashells, Confessions of a Tugboat Captain’s Wife

Take a handful of chocolate chips; I think this is about 1/2 cup.

Sprinkle the chips evenly over just-out-of-the-oven brownies (or cake).

Ya gotta do it while it’s hot enough to melt the chocolate. (See my special seashell table?I can make one for you, too!)

Simply take a butter knife or offset spatula and spread the melted chocolate chips gently over the top.

Look how glossy and shiny and YUMMY chocolaty good that looks.

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Photo by Enchanted Seashells, Confessions of a Tugboat Captain’s Wife

DELICIOUS-ness. Guaranteed.

A no-brainer, it’s a success EVERY time.

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Photo by Enchanted Seashells, Confessions of a Tugboat Captain’s Wife

It starts out soft and if you’re like me and store any leftovers in the refrigerator, the topping develops into a firm but not too hard coating that serves to protect and preserve each and every moist mouthful.

  • Works great on cookies, too.
  • I’ve never tried milk chocolate/mint chocolate/peanut butter chips, but I assume they’d be good; if you try them, let me know!

Here’s Princess Rosebud’s Brownie recipe. One bowl, super easy!

1/2 cup vegetable oil
1/2 cup brown sugar
1/2 white sugar
2 eggs
1 teaspoon vanilla
1 teaspoon cold coffee (I always use a bit of coffee with chocolate)
1/3 – 1/2 cup cocoa
1/2 cup flour
pinch salt
1/4 teaspoon baking powder
Option: 1/2 cup chopped nuts

Mix thoroughly oil, sugars, eggs, vanilla, coffee. Incorporate cocoa and mix well.
Add flour, salt, baking powder, and nuts, if desired. Stir together, but not too vigorously. Bake at 350 degrees for about 20-25 minutes just until the edges pull away from the pan. No one likes dry brownies!

 

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Yummy Black Bean Brownies and Lentil Cookies

These recipes were originally requested by my good friend at TheFurFiles.

My Angel Boy is coming tomorrow, yay!!!! (That’s what I call my son, in case you’re a new reader/follower.)

Now all is right in my little corner of the universe which means that today I’m baking. A lot.

Lentil Cookies, Persimmon Bread (recipe coming soon), Snickerdoodles, and Corn Bread to go with Veggie Chili for tonight’s dinner. Oh, and a Pumpkin Pie, cos Angel Boy requested it.

These are not vegan ‘cos of the eggs and butter (in lentil cookies) but I think it’d be simple to create a version without them.

Black Bean Brownies

Directions

Preheat the oven to 350 degrees F. Grease a 9 by 9-inch square baking pan. In a blender, puree the beans with the oil. Add the eggs, cocoa, sugar, coffee, and vanilla. Melt half the chocolate chips and add to the blender. Blend on medium-high until smooth. In a small bowl, whisk together the flour, baking powder, and salt. Add to the blender and pulse until just incorporated. Stir in the remaining chocolate. Pour into the prepared pan. Bake until the surface looks somewhat matte around the edges and still a bit shiny in the middle, about 20 minutes. Let cool at least 15 minutes before cutting and removing from the pan. My family thinks they taste better the longer you let them sit, so the beany texture dissipates.

Lentil Cookies (Alton Brown‘s version)

  • 9 1/2 ounces whole-wheat pastry flour, approximately 2 cups*
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground allspice
  • 8 ounces sugar, approximately 1 cup (1/2 white, 1/2 brown)
  • 4 ounces unsalted butter, room temperature, approximately 1/2 cup***Sometimes I use half oil, half butter, or all oil. Depends on my mood and my pantry.
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 1/2 cups lentil puree, recipe follows
  • 3 1/2 ounces rolled oats, approximately 1 cup
  • 4 ounces dried fruit, approximately 1 cup
  • 2 1/4 ounces unsweetened dried shredded coconut, approximately 1 cup

Preheat the oven to 375 degrees F.

In a medium bowl, combine the flour, baking powder, salt, cinnamon and allspice. In the bowl of a stand-mixer with a whisk attachment, cream together the sugar and butter on medium speed. Add the egg and mix until just incorporated. Add the vanilla and lentil puree and mix until combined. Add the flour mixture and blend on low speed until just combined. Remove the bowl from the mixer and stir in the oats, dried fruit and coconut. Form the dough into balls about 2 teaspoons in size and place on a baking sheet with parchment paper, leaving about 1-inch of room in between. Bake for 15 to 17 minutes.

Lentil Puree:

  • 4 ounces lentils, approximately 2/3 cup, picked over and rinsed
  • 2 cups water

In a small pot over medium heat, combine the lentils and the water. Bring to a simmer, cover, and simmer for 30 to 40 minutes, or until lentils are tender. Remove from the heat and puree. If using immediately, let cool. The puree may be stored in the refrigerator for 3 to 4 days or in the freezer for 2 to 3 months. Yield: 1 1/2 cups lentil puree.