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The Chocolate Lover's Cookbook

About the book: Indulge your inner chocoholic! 

Whatever your preference—silky smooth, decadently rich, or paired with peanut butter—chocolate is a delightful addition to any meal. Satisfy your chocolate cravings with these delicious recipes: 

Pumpkin Cheesecake Swirl Brownies 
Chocolate Crêpes 
Blueberry and White Chocolate 
Cookies S’mores Ice Cream 
One-Bag Chocolate Ganache 

Prepare yourself for chocolate euphoria with over 50 recipes inside. From tasty desserts to incredible sauces and everything in between, The Chocolate Lover’s Cookbook is the perfect resource for the chocolate enthusiast.

My review: I LOVE to bake with chocolate or really anything else. I have a quite large cookbook collection. I was really excited to get to read and review this cookbook, mainly because I've loved Christina Dymock's other cookbooks and I think she's awesome! I loved that the book starts with a helpful primer about chocolate, and that there were specific tips about things like brownies, how to tell when they're done. I made some fudge brownies from this book, and I at first was a little sad, because the butter ratio in the recipe was way too high and they didn't work at all. But after contacting the author, I was able to get the proper recipe amounts. I LOVE the frosting recipe with these brownies and I've actually made it a couple of times and used it on several things. So yummy!

I'm going to include the brownie recipe, that way if you've gotten the book, you can change your copy to include the right ingredients. I actually halfed the recipe because I didn't need 48 brownies. For me, these came out kind of short, so I would probably make the whole recipe and bake it in a 9x13 pan for longer. I'd have to experiment, but I'd guess at 30 ish minutes. Also half of the frosting worked great for a 9x13 sized cake or brownies.

Fudgety-Fudge brownies
serves 48

2 sticks butter, melted
1 cup sugar
1 cup brown sugar
2 eggs
1/4 cup milk
2 tsp vanilla
1 1/2 cups flour
3/4 cup cocoa powder
1/2 cup chopped walnuts for topping (optional)

Preheat oven to 350 degrees. Line a jelly roll pan with aluminum foil and spray with nonstick cooking spray. Set aside.

In a large mixing bowl, combine the butter, sugar, and brown sugar. Add the eggs, milk and vanilla and mix well. Mix in the flour and cocoa powder, stirring until the dry ingredients are incorporated well. Spread into the prepared pan and bake for 16 to 20 minutes or until a toothpick inserted in the center comes out clean. Frost with Fudge Frosting and top with nuts if desired.

Fudge Frosting

1/2 cup butter, melted
1/2 cup cocoa powder
1 tsp vanilla
1/2 tsp salt
2/3 cup whipping cream
6-8 cups powdered sugar, divided

Mix together the butter, cocoa powder, vanilla and salt. Add the whipping cream and 4 cups of powdered sugar. Continue to add powdered sugar one cup at a time until you reach your desired consistency. You may not use all 8 cups of powdered sugar.


I was sent a copy of this cookbook in exchange for an honest review.

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