Hot fudge sauce

Active: 5 minutes; Total: 10 minutes; Yield: 3 cups 

Cream, heavy	2 cups
Butter, unsalted	4 tablespoons
Sugar, light brown	½ cup
Sugar, granulated	¾ cup
Salt, fine sea	¼ teaspoon
Chocolate, bittersweet, broken into small pieces	2 ounces
Dutch cocoa, sifted	1 ¼ cups
Vanilla extract	½ teaspoon

1. In a medium saucepan, combine the cream, butter, sugars, and salt. 
2. Bring to a simmer over medium-low heat; simmering for 45 seconds. 
3. Add the chocolate, and whisk to dissolve. 
4. Remove from heat, add the cocoa, and whisk until no lumps remain. 
5. Return the pan to low heat, and simmer the sauce until glossy, whisking constantly, about 20 seconds. 
6. Remove from heat, and stir in the vanilla. 
7. Serve warm. 

Recipe from NYCooking.com.

Double Dutch dark chocolate ice cream

Active: 20 minutes; Total: 8 hours 30 minutes; Yield: 1.5 quarts 

Cream, heavy	2 cups
Buttermilk	1 cup
Sugar, dark brown	¾ cup
Sugar, granulated	2 tablespoons
Double Dutch dark cocoa	6 tablespoons
Eggs	5 yolks
Espresso powder	1 tablespoon
Salt, kosher	¼ teaspoon
Vanilla extract	2 teaspoons
Chocolate, dark (around 60%), chopped	3 ounces
Bourbon	1 tablespoon

1. In a saucepan, whisk together the cream, milk, sugars, cocoa, yolks, espresso powder, and salt; the mixture will appear lumpy but it will smooth out as it cooks. 
2. Over medium heat, warm the custard while whisking constantly, just until it begins to steam and is barely bubbling around the edges; don’t let it come to a boil. 
3. Remove from the heat and whisk in the vanilla and chocolate until smooth. 
4. Pour the custard into a blender (or use an immersion blender) and blend for 30 seconds to ensure all the cocoa powder is broken down for a very smooth texture. 
5. Cover the bowl, with plastic wrap resting against the surface of the custard, and refrigerate until well chilled, preferably overnight. 
6. Pour the chilled custard into your ice cream maker, and churn according to the manufacturer’s instructions, until it has a soft-serve consistency. 
7. During the last minute of churning, add the bourbon. 
8. Scrape the ice cream into a lidded container, and freeze until firm, at least 8 to 10 hours. 

Recipe mildly adapted from curlygirlkitchen.com.

Lee Lee’s double chocolate chunk brownies

Cooking spray
Flour, all-purpose	1 cup
Cocoa powder, Dutch-process	¼ cup
Salt, fine sea	¾ teaspoon
Chocolate wafers, 66% cacao	1 cup + 1/3 cup
Sugar, granulated	1 cup
Butter, unsalted, melted	¾ cup
Sugar, dark brown	½ cup packed
Eggs	3 large
Vanilla extract	1 teaspoon

1. Preheat oven to 350°F; line a 13-by-9-inch metal baking pan with parchment paper, leaving 2 inches of overhang on all sides. 
2. Lightly coat the parchment paper with cooking spray. 
3. Sift together flour, cocoa powder, and salt in a small bowl; set aside. 
4. Melt 1-cup chocolate wafers over a double boiler or in the microwave, stirring often, until smooth. 
5. Combine the granulated sugar, melted butter, brown sugar, eggs, and vanilla in the bowl of a stand mixer. 
6. Beat on medium-high speed until frothy and light caramel in color, about 1 minute. 
7. With the mixer running on low speed, slowly pour the melted chocolate into the egg mixture. 
8. Fold in the flour mixture until incorporated. 
9. Transfer the batter to the prepared pan, and smooth the top. 
10. Roughly chop the remaining 1/3-cup chocolate wafers, and sprinkle over the top of the batter. 
11. Bake until a wooden pick inserted in the center comes out clean, about 18 to 20 minutes. 
12. Cool the brownies in the pan on a wire rack at least 2 hours. 
13. Using the parchment paper as handles, lift the brownies from the pan. 
14. Cut into 20 rectangles. 

Recipe from Food&Wine Magazine, March 2019

Booty call brownie

Fudgy brownie
Butter, unsalted	230 grams
Sugar, granulated	345 grams
Cocoa powder, unsweetened Dutch-processed	98 grams
Salt, kosher	1 teaspoon
Vanilla extract	1 teaspoon
Eggs, room temperature	3 large
Flour, all-purpose	105 grams
Cookie dough spread
Flour, all-purpose	140 grams
Butter, unsalted, room temperature	170 grams
Canna butter	12 grams
Sugar, granulated	100 grams
Sugar, light brown	200 grams
Salt, kosher	½ teaspoon
Cream, heavy	2 tablespoons
Vanilla extract	1 teaspoon
Chocolate chips	¾ cups
Finishing touches
Chocolate sandwich cookies, roughly chopped	3 ½ cups

Brownie

1. Preheat the oven to 325F; line a 9-inch by 13-inch baking pan with parchment paper. 
2. In a medium heatproof bowl over a double boiler, melt together the butter, sugar, cocoa powder, and salt. 
3. Cook for about 10 minutes, using a rubber spatula to stir the mixture occasionally until the butter melts and the batter starts to come together; remove from heat, and let cool for 5 minutes. 
4. Stir in the vanilla. 
5. Transfer the batter to the bowl of a stand mixer fitted with the paddle attachment. 
6. One egg at a time, beat in the eggs on low speed, waiting until one is incorporated before adding the next, 1 to 2 minutes; scrape down the bowl with a spatula about halfway through. 
7. When the batter looks shiny and smooth, add the flour. 
8. Mix for about 1 minute on low speed until it is incorporated and looks like the luscious velvety, brownie batter of your dreams. 
9. Pour the brownie batter into the prepared baking pan, scraping out the bowl with the spatula. 
10. Bake for about 25 minutes until set; let cool until you can touch the pan. 

Cookie dough spread

1. Lower the oven to 250F; line a rimmed baking sheet with parchment paper. 
2. Spread the flour on the baking sheet. 
3. Bake for 15 minutes, stirring halfway through the baking time; let the toasted flour cool before using. 
4. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, canna butter, sugars, and salt. 
5. Cream the mixture until light and fluffy, pausing halfway through mixing to scrape down the sides of the bowl with a spatula. 
6. Adjust the speed to low, add the toasted flour, and mix for about 1 minute until it is evenly combined. 
7. Stir in the chocolate chips; set aside at room temperature until the brownies have cooled. 

Assemble

1. Using an offset spatula, spread the cookie dough topping over the cooled brownies. 
2. Place a piece of plastic wrap over the cookie dough. 
3. Use your hands to press the dough into an even layer; remove the plastic wrap. 
4. Scatter the cookie pieces on top. 
5. Gently press them into the cookie dough spread. 
6. Chill the brownies thoroughly for about 30 minutes before cutting. 
7. Run a knife around the sides of the brownie pan, and use the parchment paper to lift the brownies out of the pan. 
8. Cut the brownies into 18 3-by-2-inch pieces; wipe your knife between cuts to keep the cuts sharp and clean. 

Recipe from Edibles by Stephanie Hua with Coreen Carroll

Cinnamon swirl & toasted pecan Bundt

Batter
Flour, cake, sifted	11.25 ounces
Baking powder	1 ½ teaspoons
Baking soda	1 teaspoon
Salt, kosher	¾ teaspoon
Butter, unsalted, softened	1 cup
Coconut oil, melted	¼ cup
Sugar, superfine	1 2/3 cups
Eggs, room temperature	4 large
Vanilla extract	1 tablespoon
Orange zest, finely grated	1 teaspoon
Sour cream, full fat, room temperature	2 cups
Filling
Pecans, lightly toasted, finely chopped	1 cup
Sugar, granulated	3 tablespoons
Sugar, brown	3 tablespoons
Cinnamon, Ceylon, ground	2 teaspoons
Cocoa powder, unsweetened	2 teaspoons
Salt, kosher	½ teaspoon
Glaze
Sugar, confectioners	1 cup
Vanilla extract	1 teaspoon
Butter, unsalted	3 tablespoons
Milk	1 teaspoon
Salt	Pinch

Batter

1. Preheat the oven to 350°F with a rack in the center of the oven. 
2. Brush the inside of the Bundt cake pan with melted butter; dust with flour. 
3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. 
4. In a stand mixer bowl, beat the butter and coconut oil on medium speed until smooth and light in color, about 1 to 2 minutes. 
5. Add the sugar, 1/3-cup at a time, creaming until light and fluffy; scrape the bowl. 
6. Add the eggs, one at a time, ensuring each one is fully incorporated before adding the next. 
7. Scrape the bowl, and add the vanilla and zest. 
8. On the lowest mixer speed, alternate adding the flour mixture and the sour cream in small amounts, beginning and ending with the flour mixture; do not over-mix the batter. 

Filling

1. In a medium bowl, combine the pecan meal, sugars, cinnamon, salt, and cocoa. 
2. Use your fingertips to blend until well combined. 

Bundt

1. Spoon two-heaping cups of the batter into the prepared Bundt. 
2. Smooth with the back of a spoon, spreading the batter to the sides of the pan first and then to the center cone to create a well for the filling. 
3. Sprinkle about ½-cup filling evenly into the well. 
4. Cover the filling with about 2-cups batter, dropping dollops around the pan and smoothing with the spoon. 
5. Sprinkle another ½-cup filling evenly over the batter, and cover with 2-cups batter. 
6. Repeat until you end with batter as your final layer; ideally you’ll have four layers of batter and three layers of filling. 
7. Insert a butter knife 1 inch from the side of the pan straight into the batter going almost to the bottom. 
8. Run the blade around the pan twice, without lifting, spacing your loops about 1 inch apart for optimal cinnamon swirling effect. 
9. Tap the pan firmly several times on a cutting board or counter top to release any bubbles from the batter. 
10. Bake until the top of the cake is golden brown, the sides are beginning to pull away from the pan, and a wooden skewer inserted into the center comes out clean, about 50 to 60 minutes. 
11. Transfer to a wire rack, and let cool for 10 minutes before inverting the pan to release the cake. 

Glaze

1. Melt the butter; stir in the vanilla, salt, and sugar. 
2. Use up to 1-teaspoon milk to reach desired consistency, then pour over the cooled cake. 

Recipe from the Nordic Ware label that wrapped around my new Bundt pan.