Makes 20 large brownies
Set aside 30 minutes for prep

What you will need:
1 lb unsalted butter
1 lb semi-sweet chocolate chips
12 ounces semi-sweet chocolate chips
6 ounces unsweetened chocolate squares
6 extra-large eggs
3 tablespoons instant coffee granules
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt

Preheat the oven to 350 degrees.

Butter and flour a 12 x 18 x 1-inch baking sheet.

Melt together the butter, 1 pound chocolate chips, and bitter chocolate in a medium bowl over simmering water.

Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture, and allow to cool to room temperature.

In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet. Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and brownie dough. Bake for 15 minutes, until toothpick comes out clean. Do not over bake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares. Sprinkle with dusting of unsweetened cocoa powder.

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CHOCOLATE CARAMEL DREAM CUPS
If your on a quest for an ultimate chocolate experience, make these rich and decadent cookie cups filled with homemade pudding and topped with caramel and warm chocolate ganache.

For the cookie cups:
1-1/4 cups finely crushed chocolate wafer cookies
1/4 cup sugar
3 tablespoons unsalted butter, melted

To make the crust, in a medium bowl, lightly toss the cookie crumbs, sugar, and butter until combined. Press the mixture with a medium spoon into six 8 oz. paper dixie cups (fill the cups halfway).

When using a refrigerated or frozen pie filling, chill or freeze crust for 5 to 10 minutes before using.

For chocolate pudding:
3 squares unsweetened chocolate (3 ounces)
3 cups milk
1/4 cup cornstarch
½ cup sugar
1/4 teaspoon salt
1 teaspoons vanilla extract

In a medium saucepan, cook 2 2/3 cups of the milk with chocolate, stirring until chocolate is melted and milk is scalded. Mix cornstarch, sugar and salt; stir in remaining 1/3 cup milk. Add to scalded milk and chocolate mixture and cook over low heat, stirring constantly, until thickened and smooth.

Continue cooking for about 5 minutes to thoroughly cook cornstarch. Cool slightly; stir in vanilla and pour into serving dishes. Pour pudding into prepared cups and cool for 10 minutes. Place in the refrigerator for several hours.

Remove pudding cups from the refrigerator and top each with a dollop of caramel and a dollop of chocolate ganache. The caramel is a variety that we first discovered on a trip to Montreal. But were able to find a jar recently in the pantry section of Williams-Sonoma.

Chocolate ganache:
1 cup heavy whipping cream
1 pound semisweet or bittersweet chocolate, coarsely chopped
1/4 cup light corn syrup
4 tablespoons (½ stick) unsalted butter, softened
2 teaspoons vanilla extract

Place chopped chocolate in a medium-sized, heat proof bowl. Pour cream into a medium saucepan under medium heat and bring to a boil. Remove from heat and pour over chocolate. Shake pan and allow to stand for about 2 minutes. Stir with a whisk until smooth. Add room temperature butter, corn syrup and vanilla and whisk until smooth. Serve warm over cups.

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These rich and delicious cupcakes are a true chocolate fix. Bake some for your next dinner party or just for the one you love.

What you will need:
9 oz. bittersweet chocolate, chopped
1 cup (2 sticks) unsalted butter, cut into small pieces
Scant 1/2 cup sugar
5 eggs
1 Tablespoon unbleached, all-purpose flour
Confectioners' sugar for dusting
Optional: whipped cream for frosting

Preparation:
Preheat oven to 350 F. Grease an eight-count muffin tin, and line with cupcake papers.

In a saucepan, melt the chocolate, butter, and sugar over low heat.

Stir frequently until the mixture is smooth.

. Remove from heat and allow to cool slightly---for 5 minutes.

. In a large bowl, beat the eggs together for about 1 minute.

Beat in the flour until incorporated, then slowly add the chocolate mixture until well blended.

.  Pour the batter into the prepared pan. Place the pan in a roasting pan  and add enough boiling water to come 1/4 inch up the side of the pan.

. Bake 25-30 minutes, until the edges of the cakes are set but the center is still soft.

. Remove the foil and place the pan on a rack to cool. The center will sink slightly. Don't worry if the top cracks a bit.

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What you will need:
24 ounces semisweet chocolate chips
1 1/4 cups evaporated milk
1/4 cup sugar
2 teaspoon vanilla extract

Preparation:
Place all ingredients in a double boiler. Cook over medium heat for ten minutes until chocolate is melted and mixture looks like hot fudge sauce.  Place mixture in bowl and serve with cubes of cake or brownies, ginger or shortbread cookies, or sliced fruit.

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