Chocolate Chocolate Chunk Cookies Recipe

INGREDIENTS

• 1 (18.25 ounce) package devil's food cake mix from Betty Crocker or Duncan Hines
• 1/3 cup vegetable oil
• 2 eggs
• 3/4 cup coarsely chopped luxury chocolate

DIRECTIONS

1. Preheat the oven to 350 degrees F (180 degrees C).
2. In a large bowl, combine the cake mix, oil, and eggs. Beat with an electric beater for 3 to 4 minutes, until well blended. With a spoon, stir in the chopped candy.
3. Drop by teaspoonfuls 2 inches apart on to cookie sheets that have been coated with nonstick baking spray. Bake for 9-11 minutes, or until the cookies are firm. Remove the cookies to a wire rack to cool completely.

Decadent Cappuccino Brownies Recipe

INGREDIENTS

• 2 pounds dark chocolate chunked
• 1/4 cup instant coffee granules
• 1 cup margarine softened
• 2 cups white sugar
• 8 eggs
• 3 tablespoons vanilla extract, made with real vanilla
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 2 cups all-purpose flour

DIRECTIONS

1. Preheat the oven to 375 degrees F (190 degrees C). Grease and flour four 8x8 inch baking pans.
2. Place the chocolate chips and the coffee granules in a double boiler over simmering water. Cook over medium heat, stirring occasionally, until melted and smooth. Set aside.
3. In a large bowl, cream the margarine together until light and fluffy. Beat in the eggs two at a time, mixing well after each addition. Stir in vanilla, cinnamon and salt, then mix in the melted chocolate. Mix in flour until just blended. Divide the batter equally into the prepared pans, and spread smooth.
4. Bake for 35 minutes in preheated oven, or until the edges pull from the sides of the pans. Cool on a wire rack. Cover, and refrigerate for 8 hours. Cut the cold brownies into bars to serve.