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I have to admit it….I have a deep dark love of anything chocolate. I am so not kidding either. If I didn’t have to raise responsible children that need to understand the value of a good healthy, homemade meal….I would probably eat chocolate everyday, every mealtime and weigh well over any respectable healthy weight!

Soooooo….since I do make healthy meals and am trying to raise little people that have some good opinions of good food, I splurged today and made two chocolate laden, easy peasy desserts. Just for my Valentines….and maybe me. (Okay. I mostly made them for me…but don’t tell them! And yes….I gave them more than their fair share!)

First I made chewy fudgy brownies from scratch, which I have never attempted to do before, and score one for mama! They were a hit! I also amended the recipe (I just must change things in almost every recipe…it makes it more mine, ya know?! lol) One pan for the stove and one pan to bake them in…Easy Right?! I love an easy cleanup too!

Anyway…..here ya go, my version of fudgy mint brownies.

 

{Fudgy Mint Brownies}

MCS-fudgy-mint-brownies

Ingredients:

1/2 cup butter

2 ounces of unsweetened chocolate (Baker’s squares)

1/4 cup of semi-sweet chips

1 cup granulated white sugar

2 eggs

1/4 teaspoon peppermint extract

2/3 cup all purpose flour

1/4 baking soda

1/2 cup of Andes mint chips

Directions:

Preheat oven to 350 degrees F and grease your 8×8 or 9×9 pan

In a medium saucepan melt butter and semi-sweet chocolate and unsweetened chocolate over low heat, stirring constantly. Once melted remove from heat to cool.

Once cool, stir sugar into cooled chocolate mixture in saucepan. Add eggs, one at a time, beating with a wooden spoon until just combined. Stir in your peppermint extract.

In a small bowl combine your flour and baking soda. Add the flour mixture to your chocolate mixture; stir until just combined. Spread your mixture in your prepared pan. Take the Andes mint chips and sprinkle them all over the top of your mixture.

Bake at 350 degrees F for 30 minutes for the 8×8 pan or 25 minutes for the 9×9 pan. Since these are really fudgy brownies, you cannot check them with a toothpick, so once the edges are raised and a little crunchy, the brownies are done. Cool them on a wire rack. Cut, serve and enjoy!

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Here is the other easy peasy sweet dessert I made for myself – I mean – my kiddos. Wow, this fudge is so very quick, simple and easy. Ooooooh myyyyyy….the texture is soft, creamy and melts in your mouth. This is my go to recipe for fudge. Any day…..enjoy!

 

{Easy Chocolate Fudge}

MCS-Easy-Chocolate-Fudge

Ingredients:

1 (14oz) can of Eagle’s Brand sweetened condensed milk

3 cups (18 oz) of chocolate chips (I used 2 cups of milk chocolate & 1 cup of semi-sweet chocolate…that’s what I had on hand, lol)

a dash of salt

1 teaspoon of vanilla extract

Directions:

Using wax (or parchment) paper, line a 8×8 pan with enough paper hanging over the edge. Set aside.

Using a medium saucepan, melt the chocolate and the sweetened condensed milk over low heat. Add the salt, stirring constantly so the mixture does not burn. Once the chocolate is all melted, remove from heat and add your vanilla. Mix well to combine.

Pour the chocolate mixture into your prepared pan and then put the pan in the fridge to set, usually takes a good 2 hours. Once set, remove the wax paper from the pan by holding the edges, then cut the fudge into any size square you would like. This fudge will store well in an airtight container for two weeks. (If it lasts that long!)

 

Brownie recipe amended from Better Homes and Gardens Cook Book and Fudge recipe from Eagle’s Brand.

Enjoy and Happy Valentine’s Day!

In His Grace.

MCS-BlueSiggy

MSC-Divider

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