Not exact matches
Brownie Mix: 6 tablespoons unsalted butter, cut into small
pieces 4 ounces semisweet
chocolate,
chopped into small
pieces 2/3 cup granulated sugar 2 large eggs, at room temperature 1/2 cup all - purpose flour 1 Tbs.
However, if you only have (or prefer) a block of
chocolate, you will need to
chop it into small
pieces before making this recipe.
Finely
chop the
chocolate bar into 1 / 8 - inch
pieces, more like shavings really.
Sprinkle grated
chocolate on top of cake with additional
chopped KitKat
pieces, if desired.
Fill whatever candy you want in this recipe —
chopped candy bar
pieces,
chocolate candy
pieces, broken cookie
pieces, crushed pretzels or mini marshmallows in this Leftover Halloween Candy Bark Leite's Culinaria
1/2 cup (100 grams) granulated sugar 1/2 cup (120 grams) firmly packed light brown sugar 8 tablespoons (1 stick)(115 grams) unsalted butter, cold, cut into 1 / 2 - inch (1 cm)
pieces 1 large egg 1 teaspoon vanilla extract 1/2 teaspoon baking soda 1 1/4 cups (175 grams) all - purpose flour 1/4 teaspoon salt 1 1/2 cups (200 grams) semisweet
chocolate chips 1 cup (130 grams) walnuts or pecans, toasted and
chopped
Chop the
chocolate bar into ⅛ - 1/4 inch
pieces — no need for perfection.
Roughly
chop the
chocolate and add to the blender together with the cookie dough
pieces.
Depending on which of the many legends you subscribe to, the fateful moment may have happened when a bar of Nestlé semisweet
chocolate jittered off a high shelf, fell into an industrial mixer below, and shattered, or when Mrs. Wakefield, in a brilliant move to make her Butter Drop Do cookies a bit sexier,
chopped up a bar of
chocolate and tossed in the
pieces.
Chocolate Topping: 6 ounces milk chocolate, chopped 2 tablespoons unsalted butter, cut in
Chocolate Topping: 6 ounces milk
chocolate, chopped 2 tablespoons unsalted butter, cut in
chocolate,
chopped 2 tablespoons unsalted butter, cut into
pieces
Stir in
chocolate chips and
chopped candy
pieces.
I
chopped a dark
chocolate bar up to toss in but feel free to use what you have on hand —
chocolate chips, m & m's, reese's
pieces — whatever sets your heart aflutter.
Stirred in 40g
chopped dark orange
chocolate (I used Lindt Orange Intense which also contains
pieces of orange and almonds), 1 tsp vanilla extract and 15g very finely
chopped mixed peel.
1 frozen banana, broken into
pieces 1 apple, cored and
chopped 1/2 to 1 cup nondairy milk 4 to 6 lettuces leaves or other leafy greens, torn 1 can (4 ounces) pineapple chunks packed in juice, or 2 fresh pineapple rings 1/4 cup raisins or goji berries 4 to 8 pitted soft dates 4 to 6 ice cubes Cocoa powder or vegan mini
chocolate chips, for garnish
Allow 25g of
chocolate per mousse,
chop it up into little
pieces and put the
chocolate into separate bowls for each flavour.
Ingredients 1/2 cup unsalted raw cashew
pieces 2 1/2 cups filtered water 2 - 3 tablespoons maple syrup (plus more to your liking) 1 teaspoon vanilla extract 1 teaspoon maca powder 2 ounces dark
chocolate (70 % or higher),
chopped Instructions Combine the cashew
pieces and the filtered water in the bowl of a high powered blender.
4 tablespoons Earth Balance 1 ounce bittersweet
chocolate,
chopped, plus 1 ounce broken into 4 equal
pieces 6 packets Stevia 2 large eggs 2 tablespoons unsweetened cocoa powder 1 teaspoon vanilla extract 1/4 teaspoon salt 1/4 cup almond flour 1 scoop (23.5 grams)
chocolate DailyBurn Fuel - 6 protein powder 1 teaspoon baking powder Powdered sugar for garnish (optional)
Ingredients 1 tbs olive oil 1 onion, finely
chopped 1 organic free - range chicken, cut into at least 8
pieces 1 tin of tomatoes 1 small bag of prunes 4 cloves of garlic, crushed A couple of handfuls of pine nuts 1 tbs ground almonds 1 tsp Cinnamon 25g dark organic cooking
chocolate
The «chunk» in the title comes from the
chocolate - instead of opting for
chocolate chips (which you can totally do) I
chopped up a
chocolate bar into 1/4 ″ - 1/2 ″
pieces.
2 cups (284 g) all - purpose flour 1/2 teaspoon baking soda 3/4 teaspoon salt 1 cup (2 sticks; 227 g) unsalted butter, room temperature 1 1/2 cups (297 g) granulated sugar 1/4 cup (50 g) packed brown sugar 1 large egg 1 1/2 teaspoons pure vanilla extract 2 tablespoons water 6 ounces (170 g) bittersweet
chocolate,
chopped into bite - size
pieces averaging 1/2 inch
Brownies: 1/2 cup unsalted butter, cut into small
pieces 2 ounces unsweetened
chocolate,
chopped 3/4 cup granulated sugar 1/4 cup light brown sugar, packed 2 large eggs, room temperature 1 teaspoon pure vanilla extract 1/4 cup cocoa powder (natural or dutch process) 1/4 teaspoon Kosher or sea salt
Cake: 7 ounces bittersweet
chocolate,
chopped 7 ounces unsalted European - style butter, cut into small
pieces 1 1/3 cups granulated sugar 5 large eggs, room temperature 1/2 teaspoon pure vanilla extract 1 tablespoon cocoa powder (natural or Dutch process) 1/2 teaspoon Kosher or sea salt
Rather than
chopping a
chocolate bar to pieces, I noticed Guittard Organic Bittersweet Chocolate Bakin
chocolate bar to
pieces, I noticed Guittard Organic Bittersweet
Chocolate Bakin
Chocolate Baking Wafers.
Instead of the
chocolate chips, I finely
chopped just 3
pieces of a super dark
chocolate and put those in the mix.
Seriously I've found the best way to do this is to bring a can of coconut milk to simmer, add
chopped chocolate, or
chocolate pieces (about 3 oz) to the Vitamix.
1 cup butter (2 sticks) salted butter, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 2 large eggs 1 teaspoon vanilla 1 teaspoon baking soda 1 teaspoon table salt 2 1/4 cups all - purpose flour 8 ounces white
chocolate,
chopped,
pieces no larger than 1 inch, excellent quality, such as Callebaut 1 cup pecans,
chopped
Cake: 7 ounces good - quality bittersweet
chocolate *,
chopped 7 ounces unsalted European - style butter *, cut into small
pieces 1 1/3 cups granulated sugar 5 large eggs, room temperature 1/2 teaspoon pure vanilla extract 1 tablespoon cocoa powder (natural or Dutch process) 1/2 teaspoon Kosher or sea salt
Chop chocolate into small
pieces.
Toppings: Strawberries, 1/2
chopped up PB&J B Up protein bar, and sugar free amberlyn
chocolate pieces.
2 pounds good - quality bittersweet
chocolate,
chopped into bean - size
pieces (by hand or in a food processor)
1) Blanch the almonds if necessary (this will take a while) 2)
Chop chocolate into small
pieces 3) Pre-heat oven to 180 deg cel 4) In a dry skillet, toast almond over low heat until they start to brown and turn fragrant.
7) Whisk flour, baking powder and salt in a separate bowl 8) Add flour mixture to egg mixture and beat until combined 9) Fold in the
chopped almonds and
chocolate pieces until evenly distributed 10) Transfer the biscotti dough onto a well - floured, cool, flat surface, and shape it into a log.
1 1/4 cup of oats 1/2 cup of ground almonds 1/2 cup of pumpkin puree 2 tablespoon of coconut oil — melted 3 tablespoons of runny almond butter 5 tablespoons of maple syrup or agave nectar 1 tablespoon of milled flaxseeds + 3 tablespoons of water 1/2 teaspoon of baking soda 1/2 teaspoon of bicarbonate of soda 1/2 teaspoon of cinnamon powder 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg a pinch of sea salt 50gr of Mia Cranberry
Chocolate chopped into small
pieces 2 tablespoons pumpkin seeds (optional) 2 tablespoons pecans,
chopped 2 tablespoons dried cranberries,
chopped
1) 3/4 cup (about 110g) of blanched whole almonds (which can be either bought or made by soaking whole almonds in hot water for 15 minutes until the skins can be easily slipped off) 2) 2/3 cup of sugar 3) 2 large eggs 4) 1 teaspoon of pure vanilla extract 5) 1 teaspoon of baking powder 6) 1/4 teaspoon of salt 7) 1 3/4 cup of all - purpose flour 8) 2/3 cup (about 110g) of
chocolate,
chopped into small
pieces (you can also use
chocolate chips)
For the
Chocolate Almond base 1 cup almonds 200g (1 cup) semi-sweet chocolate 2tbsp butter For the Marzipan Blondies 165g (3/4 cup) butter, cubed 205g (1 cup) light brown sugar 2 eggs 1 tsp vanilla extract 75g (3/4 cup) almond meal 150g (3/4 cup + 2tbsp) plain flour 3/4 tsp baking powder 1/2 tsp salt 165g (1 cup) marzipan — chopped into sma
Chocolate Almond base 1 cup almonds 200g (1 cup) semi-sweet
chocolate 2tbsp butter For the Marzipan Blondies 165g (3/4 cup) butter, cubed 205g (1 cup) light brown sugar 2 eggs 1 tsp vanilla extract 75g (3/4 cup) almond meal 150g (3/4 cup + 2tbsp) plain flour 3/4 tsp baking powder 1/2 tsp salt 165g (1 cup) marzipan — chopped into sma
chocolate 2tbsp butter For the Marzipan Blondies 165g (3/4 cup) butter, cubed 205g (1 cup) light brown sugar 2 eggs 1 tsp vanilla extract 75g (3/4 cup) almond meal 150g (3/4 cup + 2tbsp) plain flour 3/4 tsp baking powder 1/2 tsp salt 165g (1 cup) marzipan —
chopped into small
pieces
Take the
chocolate banana bark and
chop it in to bite size
pieces and mix half of it in to the ice cream.
Add the
chopped chocolate but make sure to reserve few
pieces to sprinkle on top of the cookies.
2 1/4 cup all purpose flour 1/3 cup sugar 1 tablespoon baking powder Zest of one small orange (+ zest of one lemon, optional) 1 1/2 stick salted butter, cold 1 - tablespoon
pieces 5 ounces white
chocolate,
chopped to none larger than 1/2 - inch
pieces 1/2 cup heavy cream 1 teaspoon kosher salt
Double
Chocolate Brownies Ingredients 100g Bittersweet
Chocolate, coarsely
chopped 100g Unsalted Butter, cut into smaller
pieces 2...
Crush or
chop the
chocolate into bits, if it they are in large
pieces.
When the cookies are cool,
chop the
chocolate into small
pieces and place in a small bowl.
Chopped up
pieces of your favorite
chocolate mint candies add a refreshing flavor to these homemade
chocolate brownies.
For the Brownies: 2/3 cup all - purpose flour 1/4 teaspoon salt 1/2 teaspoon baking powder 2 ounces unsweetened
chocolate,
chopped 4 ounces bittersweet
chocolate,
chopped 8 tablespoons (1/2 cup) unsalted butter, cut into
pieces 1 cup granulated sugar 2 teaspoons vanilla extract 3 eggs
* 2 tablespoons water * 1/2 cup (1 stick, 8 Tablespoons) butter, cut into 8
pieces * 1/8 teaspoon salt * 1 cup sugar * 1/4 cup lightly packed light brown sugar * 1/4 teaspoon baking soda * 1 teaspoon vanilla extract * 1 cup bittersweet or semisweet
chocolate chips (or 6 ounces
chopped) * 1 cup Guittard Christmas Smooth and Melty Mints
1 (9 - inch) unbaked pie shell 3 ounces bittersweet
chocolate,
chopped fine 8 tablespoons (1 stick) unsalted butter, cut into 8
pieces 3 tablespoons bourbon 3/4 cup granulated sugar 1/2 cup packed light brown sugar 2 tablespoons cornstarch 1/2 teaspoon salt 2 large eggs plus 1 yolk, lightly beaten 1 teaspoon vanilla extract 1 1/2 cups walnuts, toasted and
chopped
Here I've chosen sliced strawberries, sliced bananas, raspberries, blackberries, sunflower seeds, walnuts, and
pieces of
chopped chocolate.
1/4 cup (57 grams) butter, room temperature 1/2 cup (110 grams) granulated sugar 2 large eggs 1 tablespoon molasses, optional 1 teaspoon vanilla extract 2 cups (250 grams) all - purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 3/4 cup (130 grams) semi-sweet
chocolate chips 1/4 cup (40 grams) candied ginger,
chopped into small
pieces 3 ounces (85 grams) semi-sweet
chocolate, melted (for coating)
I use lots of cocoa powder, and
pieces of
chopped dark
chocolate for added flavor and moisture.
Sprinkle the top of the
chocolate mousse pie with finely
chopped pieces of semi-sweet
chocolate.
Roughly
chop or snap off
pieces of semi-sweet
chocolate squares and add them to the bowl of your food processor.