3 Wonderful Chocolate Recipes To Binge On

Nothing can beat the tempting and feel-good taste of chocolates. Well, if you are into chocolates, then you are at the right place. Check out the three most amazing chocolate recipes to gorge on!

3 Wonderful Chocolate Recipes To Binge On

Mocha Chip Muffins

Chocolate Recipes

Ingredients

  • 1 cup wheat bran
  • 1 cup whole-wheat flour
  • ½ cup granulated sugar
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. ground cinnamon
  • 1 pinch kosher salt
  • ½ cup unsweetened applesauce
  • ½ cup low-fat buttermilk
  • ¼ cup olive oil
  • 1 large egg
  • 2 tsp. instant espresso powder
  • ¼ cup mini chocolate chips

Method:

  1. Heat the oven to 350 degrees F and line a 12-hole muffin pan with 10 paper liners.
  2. In a medium bowl, combine the wheat bran, flour, sugar, baking powder, soda, cinnamon, and salt.
  3. In a large bowl, combine the applesauce, buttermilk, oil, and egg; stir in the espresso powder.
  4. Add the flour mixture to the bowl and mix to combine. Fold in the chocolate chips.
  5. Divide the batter among the lined muffin cups and bake until a wooden pick inserted in the middle comes out clean, 20 to 22 minutes.
  6. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. (For mini muffins, bake for 14 to 16 minutes.)

Also read: 5 Healthy Ways To Eat More Chocolate

Lighter brownies

Chocolate Recipes

Ingredients

  • Canola oil nonstick cooking spray
  • 1 tsp. instant coffee powder or granules
  • 2 tsp. vanilla extract
  • ½ cup unsweetened cocoa
  • ½ cup all-purpose flour
  • 1¼ tsp. salt
  • ¼ tsp. baking powder
  • 1 cup sugar
  • ¼ cup trans-fat free vegetable oil spread (60-to-70-percent oil)
  • 3 large egg whites

Method:

  1. Preheat the oven to 350 degrees F. Grease an 8-inch square metal baking pan with nonstick cooking spray.
  2. In a cup, dissolve the coffee in the vanilla extract.
  3. On waxed paper, combine the cocoa, flour, salt, and baking powder.
  4. In a medium bowl, whisk the sugar, vegetable oil spread, egg whites, and coffee mixture until well mixed. Blend in the flour mixture. Spread in the prepared pan.
  5. Bake until a toothpick inserted in the brownies 2 inches from the edge comes out almost clean, 22 to 24 minutes.
  6. Cool in the pan on a wire rack, about 2 hours.
  7. When cool, cut the brownies into 4 strips, then cut each strip crosswise into 4 squares.
  8. If the brownies are difficult to cut, dip the knife in hot water, wipe dry and cut. Repeat the dipping and drying as necessary.

Also read: Yummy Dessert Recipe: Death By Chocolate Jars

Chocolate coconut lace cookies

Chocolate Recipes

Ingredients

  • ½ cup old-fashioned oats
  • ½ cup roasted unsalted cashews
  • ½ cup sweetened shredded coconut
  • ½ cup all-purpose flour
  • ½ cup sugar
  • ¼ tsp. ground cinnamon
  • ¼ tsp. baking powder
  • 1 pinch salt
  • ½ cup butter or margarine
  • 2 tbsp. heavy cream
  • 2 tbsp. light corn syrup
  • 1 tsp. vanilla extract
  • 2 oz. dark chocolate

Method:

  1. Arrange oven racks in top and bottom thirds of the oven. Preheat oven to 375 degrees F.
  2. Line 2 large cookie sheets with parchment paper. In food processor with knife blade attached, pulse oats and cashews just until finely chopped. Transfer to large bowl.
  3. To food processor bowl, add shredded coconut. Pulse until finely chopped; set aside.
  4. To bowl with oats, add flour, sugar, cinnamon, baking powder, and salt; whisk to combine.
  5. With the mixer on low speed, beat butter, cream, corn syrup, and vanilla until well combined.
  6. In batches, add flour mixture to butter mixture, beating well between additions. Stir in coconut.
  7. Using measuring teaspoon, drop level spoonfuls of batter onto prepared cookie sheets, spacing 3 inches apart.
  8. Bake 7 to 8 minutes or until golden brown, switching racks halfway through.
  9. Slide cookies, still on parchment, to wire racks to cool. Repeat with remaining dough and cool newly lined cookie sheets.
  10. Use melted dark chocolate to cover half of each cookie top. Refrigerate until chocolate sets.
  11. To make ahead, store cookies without chocolate in an airtight container at room temperature up to 1 week or in freezer up to 1 month.
  12. Cover with chocolate and refrigerate for up to 1 day.

Also read: Healthy Dessert: Chocolate Bread Muffins

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