Posts Tagged ‘cookie recipes’

Olé! Chocolate Glob Brownies

May 27, 2009


The original recipe for chocolate globs appeared in Maida Heatter’s   book of Great Chocolate Desserts, published in 1980.  Maida Heatter is a three time winner of the James Beard Award and was inducted into the Chocolateria Magazine’s Hall of Fame.  She is known as “The Queen of Desserts” and her specialty is chocolate.   Maida’s cream filled chocolate cookies (chocolate globs) was the inspiration for the Chocolate Glob cookies published in the SoHo Charcuterie Cookbook.  Sally Schneider, author of The Improvisational Cook, created her recipe for an elegant Essential Chocolate Cake from the chocolate glob recipe in the SoHo Charcuterie Cookbook.  Several TV personalities such as Ina Garten and Paula Deen have also developed decadent brownies and yummy chocolate globs based on the recipe from the SoHo Charcuterie Cookbook.

The impetus for creating amazing recipes is virtual necessity.  The cook starts with an idea, takes stock of the ingredients on-hand and improvises.  In baking, this could be substituting almond extract for vanilla extract, using yogurt instead of cream, or adding dried herbs and spices to a chocolate batter.   Experimentation or accident can result in dynamic combinations of flavors and textures that awaken taste buds and turn ordinary into extraordinary fare. 

The recipe given here is based on Ina Garten’s Outrageous Chocolate Brownies, Barefoot Contessa Cookbook, Copyright 1999.  Everyone loves rich moist chocolate gooey brownies.  The addition of Kahlua and cayenne pepper give these brownies a little kick.  They’re perfect for a piñata party or a coffee break with your favorite espresso or French press brew.


  • 1 lb unsalted butter
  • 1 lb plus 12 ounces semisweet chocolate chips, divided
  • 6 ounces unsweetened chocolate
  • 6 extra-large eggs
  • 3 Tbsp Kahlua (or coffee liqueur of your choice)
  • ½ tsp almond extract
  • 2 1/4 cups sugar
  • 1 1/4 cups all-purpose flour, divided
  • 1 Tbsp baking powder
  • 1 tsp sea salt
  • Pinch of cayenne powder
  • 3 cups chopped walnuts (or nuts of your choice)


  1. Preheat oven to 350 degrees F. Grease and flour a 13 x 18 x 1-1/2 inch sheet pan.
  2. Melt together the butter, 1 lb. chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly.
  3. Stir together the eggs, Kahlua, almond and sugar. Stir in the warm chocolate mixture and cool to room temperature.
  4. Stir together 1 cup of the flour, baking powder, salt and cayenne. Add to cooled chocolate mixture.
  5. Toss the walnuts and 12 ounces of chocolate chips with 1/4 cup flour to coat. Fold into the chocolate batter. Pour batter into prepared pan.
  6. Bake for about 30 minutes, or until tester just comes out clean. Do not over-bake!
  7. Cool thoroughly and chill in refrigerate before cutting into squares.

Chocolate Hazelnut Bars

May 9, 2009

magic cookie barsThis recipe is based on “Magic Cookie Bars” from the 1970s.  It’s incredibly easy to make and very rich.  I highly recommend a simple Columbian brewed coffee to sip with these bars.  You don’t want to defuse the flavors of the chocolate, hazelnuts, coconut, and caramelized cream over a graham cracker crust, with a complex espresso concoction.  Though, on second thought, a double tall latte would be grand. 

This recipe is part of my published article on (see RSS feed on my side bar) Picnic for Two at The Concert.  Enjoy!


  • 1 1/2 cups graham cracker crumbs (Malt Biscuits for Aussies and Kiwis)
  • 1/2 cup butter, melted
  • 1 can (14 oz) Eagle brand Sweetened Condensed Milk (Anchor brand for Aussies and Kiwis)
  • 1 cup semi-sweet chocolate chips
  • 1 cup flaked coconut
  • 1 cup hazelnuts, chopped


  1. Preheat oven to 350° F. (180° C.)
  2. Line a 13×9 inch baking pan with parchment paper
  3. Combine graham cracker crumbs with melted butter, press into the prepared baking pan.
  4. In a bowl, mix chocolate chips, coconut, and nuts.  Spread over the graham cracker crust evenly.  With a piece of plastic wrap or parchment paper over the filling, press down to compact the filling. Remove plastic wrap.
  5. Pour condensed milk over the entire top of the filling.
  6. Bake for 25-30 minutes or until brown.
  7. Remove from oven to a rack and cool for 10 minutes.  Invert pan over a rack, remove parchment paper from bottom, invert cookies right-side up onto another rack and continue to cool.
  8. When cookies are cool, use a sharp knife and cut into 2×3 inch bars.