Brie Larson and Courtney McBroom's Salted Margarita Pie

Ingredients

Crust

1½ cups graham cracker crumbs

1/2 cup (2 ounces) finely crushed tortilla chips

3 tablespoons granulated sugar

1/4 teaspoon kosher salt

1¼ sticks (10 tablespoons) unsalted butter, melted

Filling

1 (14-ounce) can sweetened condensed milk

4 egg yolks

1/3 cup fresh lime juice

2 tablespoons tequila blanco

1 teaspoon lime zest

Topping

1 teaspoon chile lime salt, such as Tajín

2 teaspoons lime zest

1 cup heavy cream

1/3 cup powdered sugar

1/4 cup sour cream

1 tablespoon orange liqueur, such as Cointreau

Preparation

Preheat the oven to 375 F.

Make the crust:

Add the graham cracker and tortilla chip crumbs to a large bowl and stir in the granulated sugar and salt. Add the butter and mix to combine.

Press the mixture into a 9-inch pie pan and bake for 8 to 10 minutes, until the edges just start to brown. Remove from the oven and reduce the oven temperature to 325 F.

Make the filling:

Add the sweetened condensed milk and egg yolks to a medium bowl and whisk until smooth. Add the lime juice, tequila and lime zest, and pour the filling into the baked crust. Return to the oven and bake for about 15 minutes, until the filling is set but still jiggles a bit when you shake it. Remove from the oven and allow to cool to room temperature. Chill in the fridge for at least 2 hours.

Make the topping:

1.Stir together the chile lime salt and lime zest in a small bowl. Set aside.

2.Add the heavy cream and the powdered sugar to a large bowl and whip it to medium peaks. (This can be done by hand or with a stand mixer with a whisk attachment on medium-high.)

3.Add the sour cream and liqueur and continue to whip to medium-stiff peaks.

Assemble the pie:

Spread the whipped cream mixture on top of the chilled pie, creating swoops and swirls or whatever you like.

Sprinkle the top with the chile lime salt mixture, slice and serve.

Source: https://www.today.com/recipes/brie-larson-salted-margarita-pie-recipe-t300582

Brown Butter Mummy Rice Krispie Treats

 

Ingredients

5 cups crispy rice cereal, such as Rice Krispies

1/3 cup unsalted butter

1 (16-ounce) bag bag marshmallows

1 teaspoon vanilla extract

1 pinch salt

2 cups white chocolate chips

1 teaspoon coconut oil

sprinkle googly eyes

Preparation

1.Line a 9- by 9-inch square baking pan with parchment paper on all sides and grease the parchment with cooking spray. Pour the cereal into a large mixing bowl and set aside.

2.In a large pot, brown the butter over medium heat, stirring constantly until the butter begins to foam and turns a golden brown, emitting a nutty aroma. Add in the marshmallows and cook, stirring occasionally, until the marshmallows melt completely. Remove from the heat immediately and add the vanilla extract and salt. Stir to combine.

3.Pour the melted marshmallow into the bowl with the cereal. Use the spatula to fold together until evenly combined.

4.Transfer the mixture into the prepared pan. Rinse off your spatula, then use it (still a little bit wet, this will help) to pat the mixture into an even layer. Place in the fridge to set for 20 minutes, then remove and cut into 12 rectangles.

5.In a microwave safe bowl, melt the white chocolate and coconut oil in 15 second increments, stirring in between each. Repeat until completely melted and smooth.

6.Dip your Rice Krispie treats about 2/3 of the way in the white chocolate to coat evenly. Place your googly eye sprinkles.

7.Spoon the leftover white chocolate into a piping bag and snip off the end to make a small hole. Drizzle the treats with more white chocolate over the top to make them look like mummies. Place in the fridge to set for 20 minutes. Enjoy!

Source: https://www.today.com/recipes/brown-butter-mummy-rice-krispie-treats-t300625

Salted Caramel Apple Hand Pies

Ingredients

1 package (14.1 ounces) refrigerated pie crusts (2 crusts)

3 medium Granny Smith apples, peeled, cored and cut into 1/2-inch pieces

1/4 cup McCormick® Naturally Flavored Salted Caramel Finishing Sugar, plus more for sprinkling

2 tablespoons unsalted butter

1 teaspoon cornstarch

1 teaspoon water

1 egg, beaten

INSTRUCTIONS

1 Line 2 large baking sheets with parchment paper. On a lightly floured surface, roll each pie crust into a 12-inch circle. Use a 4-inch round cookie cutter to cut out 8 circles from each crust, re-rolling scraps as needed. Place circles 3-inches apart on prepared baking sheets and refrigerate while preparing filling.

2 Mix apples, butter and Salted Caramel Sugar in large skillet. Cook on medium-high heat until mixture bubbles, about 5 minutes. Mix cornstarch and water in small bowl; add to apple mixture. Stir just until thickened. Remove from heat. Cool 10 minutes.

3 Preheat oven to 375°F. Place heaping tablespoons of filling in center of each dough circle. Fold dough over to enclose filling, pressing edges to seal and create a half-moon shape. Crimp edges with a fork to seal completely. Use a small sharp knife to cut two small slits in each pie. Brush with egg and sprinkle with additional Salted Caramel Sugar. Place pans in freezer 10 minutes.

4 Bake 25 to 30 minutes or until crusts are crispy and lightly browned and filling is bubbly. Remove from oven and cool on pans 5 minutes. Transfer to a wire rack to cool. Serve warm or at room temperature.

Candy Cane Bark

1 package (12 ounces) white chocolate chips

2 tablespoons plus 2 teaspoons McCormick® Candy Cane Finishing Sugar, divided

INSTRUCTIONS

1 Microwave white chocolate chips in large microwave-safe bowl on HIGH for 1 1/2 to 2 minutes or until almost melted, stirring after 1 minute. Stir until chocolate is completely melted and mixture is smooth. Stir in 2 tablespoons of the Candy Cane Sugar.

2 Pour melted chocolate onto large foil-lined baking sheet, spreading to 1/4-inch thickness. Sprinkle evenly with remaining 2 teaspoons Candy Cane Sugar.

3 Refrigerate about 10 minutes or until firm. Break into irregular pieces to serve. Store in covered container at cool room temperature or in refrigerator up to 5 days.

Peanut Brittle

 3 Cups white sugar

1 cup Karo syrup

1/2 cup water

3 cups raw peanuts

3 teaspoons soda

1 teaspoon salt

3 teaspoons butter

1 teaspoon vanilla

Mix sugar, syrup and water together and cook up to 250 degrees. Mixture will thread. Add peanuts and stir continuously, cooking until syrup mixture turns light brown in color, up to 310 degrees. Remove from heat and add soda, salt, butter and vanilla. Mix thoroughly. Pour onto butter cookie sheets spreading as thinly as possible.

Triple-Layer Cracker Toffee Bars

90 buttery rectangular crackers (from 13.7-oz box)                                                                

1 can (14 oz) sweetened condensed milk (not evaporated)                                                                

1  cup packed brown sugar                                                                

1/2 cup butter                                                                

1/4  cup milk                                                                 

1  bag (11.5 oz) milk chocolate chips (2 cups)

1 Line 13x9-inch pan with foil. Spray foil with cooking spray. Place 30 of the crackers in bottom of pan.                                                            

2 In 2-quart saucepan, mix condensed milk, brown sugar, butter and milk. Cook over medium heat until butter is melted, stirring frequently. Increase heat to medium-high; heat to boiling. Boil 5 minutes, stirring constantly.                                                            

3 Pour one-third of the caramel mixture over crackers in pan. Arrange 30 of the crackers over caramel. Top with one-third of the remaining caramel mixture. Repeat with remaining crackers and caramel.                                                            

4 In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring every 30 seconds, until melted and smooth. Pour over caramel; spread evenly. Refrigerate about 1 hour or until set. Cut into 6 rows by 8 rows. Store covered up to 4 days.

Source: Pillsbury

Oreo Slab Pie

1 box Pillsbury™ refrigerated pie crusts, softened as directed on box                                                                

1 jar (16 oz) hot fudge topping (2 cups)                                                                

1 1/2 cups heavy whipping cream                                                                

1  package (8 oz) cream cheese, softened                                                                

1/3 cup sugar                                                                

1/2 teaspoon vanilla                                                                

16 Oreo™ cookies, coarsely crushed                                                                 

8 Oreo™ cookies, halved

1 Heat oven to 450°F. Remove pie crusts from pouches. Unroll and stack crusts on lightly floured surface. Roll to 17x12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Fold crust even with edges of pan. Flute or crimp edges. Prick crust several times with fork.                                                                    

2 Bake 10 to 12 minutes or until golden brown. Cool completely, about 30 minutes. Carefully spread hot fudge evenly on crust. Set aside.                                                                    

3 Meanwhile, in medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Set aside.                                                            

4 In large bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until smooth and creamy.                                                            

5 Gently fold whipped cream into cream cheese mixture. Fold in crushed cookies.                                                                    

6 Spoon cream cheese mixture evenly over hot fudge. Refrigerate 1 hour. Garnish with halved cookies. Cover and refrigerate any remaining pie.

Source: www.pillsbury.com

Christmas Crack Crust Almond Butter Pie

• 2/3 cup organic virgin coconut oil, melted, such as Spectrum
• 1/3 cup granulated sugar
• 2 sleeves saltines (about 80 crackers), coarsely crushed
• 3 ounces bittersweet chocolate, finely chopped
• 1/4 cup caramel sauce
• 1 cup heavy cream 
• 1 cup creamy almond butter, at room temperature, such as MaraNatha
• One 8-ounce package cream cheese, at room temperature
• 1 1/4 cups confectioners' sugar
• Sliced skin-on almonds, for decorating

Directions

Watch how to make this recipe.

Special equipment: a 9-inch deep-dish pie dish

Preheat the oven to 350 degrees F. Mix together the oil, granulated sugar, crushed saltines and 1/2 cup water in a large bowl. Press into the bottom and all the way up the sides of a 9-inch deep-dish pie dish. Chill for 15 minutes. Bake the crust until golden, about 25 minutes. Let cool completely.

Meanwhile, microwave the chocolate in a medium microwave-safe bowl in 30-second intervals, stirring after each, until melted and smooth, about 2 minutes. Set aside 2 tablespoons in a small bowl. 

Drizzle the crust with the caramel sauce, then the remaining melted chocolate. Refrigerate while you make the filling. 

Whip the cream in a medium bowl with an electric mixer on medium speed until stiff peaks form, about 2 minutes. Beat the almond butter and cream cheese in a second medium bowl with an electric mixer on medium speed until smooth, about 2 minutes. Add the confectioners' sugar and beat until smooth. Fold in the whipped cream until just combined. 

Pour the filling into the crust and smooth out the top, taking care not to cover the crust edge. Drizzle the reserved chocolate in a lacy pattern around the edge of the pie and decorate with the sliced almonds. Chill until set, 6 hours and up to overnight. 

Source: Food Network

Sheet Pan S'mores

Source: Cooking Light, July 2016

Joe's Perfect Caramel Tart

1 - prepared graham cracker crust
1 - can sweetened condensed milk
Toppings Optional: chopped pecans, toffee pieces, etc.

In a saucepan add enough water to fill just up to the top of the can of condensed milk. Bring to a boil and boil for 20 mins. Remove from the heat. Cover the can of condensed milk with a dish towel and with the punch type opener, punch open the can using the dish towel to protect yourself from the pressurized contents in the can. Pour into the prepared crust and add toppings if desired.

almond butter cups

PREP TIME 15 MINS • SERVINGS 6 • YIELD 12 PIECES

FOR THE SHELLS
1/4 cup coconut oil, melted
1/4 cup coconut butter,* softened
1/2 cup unsweetened cocoa powder*
1/2 teaspoon pure vanilla extract
pinch of sea salt
pinch of ground cinnamon

FOR THE FILLING
3 tablespoons almond butter* or other nut butter
1 tablespoon coconut oil
pinch of sea salt

Line 12 cups of a mini-muffin tin with mini parchment paper liners.

Make the shells: In a medium-sized mixing bowl, whisk together all the ingredients for the shells. Spoon a 1/8-inch layer (approximately 1 teaspoon) of the shell mixture into the bottom of each of the prepared cups. Place the tin in the refrigerator or freezer to set.

While the first layer of the shells is setting up, make the filling: Combine all the ingredients for the filling in a small mixing bowl.

Place the filling mixture into a 1-quart plastic bag or a pastry bag. Snip off a tiny corner of the bag with scissors.

Remove the shells from the refrigerator or freezer, and begin to pipe a small amount (about 1/2 teaspoon) of the filling into the center of each one, leaving some of the edge visible.

Once all the shells have been filled, cover the filling with an even layer of the remaining shell mixture. Place the muffin tin back in the refrigerator or freezer to set, and serve cold or at room temperature.

Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 4625-4633). Victory Belt Publishing. Kindle Edition.

Easy Recipe: Lemon Vanilla Meltaways

grain-free • gluten-free • nightshade-free • sugar-free 
PREP TIME: 10 min
SERVINGS: 4
YIELD: 12 pieces 

ingredients:

• 1/2 cup coconut butter, softened
• 1/2 cup coconut oil, softened
• Seeds from 1/2 vanilla bean pod
• Zest and juice of 1 lemon

preparation:

Line 12 cups of a mini-muffin tin with mini parchment paper liners. In a mixing bowl (preferably one with a spout like this one), whisk together the coconut butter, coconut oil, vanilla bean seeds, lemon zest, and lemon juice until well combined. Pour the mixture into the prepared muffin tin and chill for 20 to 30 minutes or until completely solid. Serve 3 pieces per person.

source: Balanced Bites

Key Lime Tartlets

Prep Time: 8 minutes

Cook Time: 10 minutes

Total Time: 18 minutes

Yield: 30-45 Tartlets

Ingredients

• 2-3 packages frozen mini phyllo tarts
• 1 (14 oz.) can sweetened condensed milk
• 1/2 cup fresh lime juice, plus zest from two limes
• 2 Tbsp. powdered sugar
• 4 egg yolks
• 2 cups whipped cream
• 8-10 key limes, sliced into thin coins for garnish

Method

Preheat oven to 375 degrees.

In a large bowl, whisk egg yolks until blended. Add in sweetened condensed milk, lime juice, sugar, and lime zest. Whisk together until smooth and blended.

Spoon batter into mini tarts so that they are nearly overflowing. Bake for about 12 minutes, or until custard has set. Remove and let cool to room temperature. Then top with whipped cream and key lime coins.

Ali’s Tip:
This recipe makes a lot of custard! Feel free to use 2 packages of phyllo tarts and then use the leftover custard to make a small batch of plain custard or an extra medium-sized tart. Or use 3 packages, and make even more little tartlets!

Source: http://www.gimmesomeoven.com/key-lime-tartlets/

Cookies and Cream Cheesecake Cupcakes

 

42 Oreos, 30 left whole, 12 coarsely chopped
2 pounds cream cheese, room temperature 1 cup sugar
1 teaspoon vanilla
4 large eggs at room temperature, lightly beaten
1 cup sour cream
pinch of salt

1. Preheat oven to 275 degrees.

2. Line standard muffin tins with paper liners. Place one whole cookie in the bottom of each lined cup.

3. With an electric mixer on medium-high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla. Add eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.

4. Divide batter evenly among cookie-filled cups, filling each almost to the top. Bake, rotating tins halfway through, until filling is set, about 22 minutes.

5. Transfer tins to wire racks to cool completely. Refrigerate in tins at least 4 hours or up to overnight. Remove from tins just before serving.

 

Source: http://cassiecraves.blogspot.com/2009/08/cookies-and-cream-cheesecake-cupcakes.html

Lo-Carb Peanut Butter Cookies

16 oz (2 cups) smooth peanut butter
2 eggs
1 tsp vanilla
5-10 packets stevia (or to taste)* OR
1-2 cups granual Splenda or other sweetener that measures cup-for-cup with sugar*

Preheat the oven to 350. Mix all ingredients well. It will be really runny at first, but keep mixing and it will form a dough! Now, if you’re not weirded out by the thought of eating raw eggs, you should taste the dough. Is it sweet enough? It should be slightly sweeter than you would actually want the cookies, because it goes though some changes in the oven that make them taste a little less sweet.

Roll the cookies into 1 inch balls or so, place onto ungreased sheet, and then press with a fork to flatten. You should get about 32-36 cookies.

Place in the oven for 12-14 minutes, or until just starting to turn golden around the bottom edge. Remove from the oven and LET COOL FOR 10 MINUTES. The cookies are very soft until cooled and shouldn’t be handled. After cooled, they’re still pretty crumbly, but they’re so freakin’ good!

*The reason I give such a wide variation on how much sweetener to use is because everyone on the low-carb diet has different sweetness thresholds. Try it with the lower amount first, and if that doesn't taste right to you, add more! Remember that it should be sweeter than you want it when it's raw, because they get less sweet after baking.

Nutrition facts fore one cookie:

If you make 32 cookies total:
Calories: 100; Fat: 8.5g; Protein: 4.5g; Carbs: 3.1g; Fiber: 1g; Net Carbs: 2.1g

If you make 36 cookies total:
Calories: 89; Fat: 7.6g; Protein: 4g; Carbs: 2.8g; Fiber: .9g; Net Carbs: 1.9g

Source: http://pathtohealthwithjulie.blogspot.com/2013/05/low-carb-peanut-butter-cookies.html?m=1

Gluten-Free Flourless Chocolate Cake

 

 

6 1-ounce squares coarsely chopped semisweet chocolate

1/2 cup (1 stick) unsalted butter

3/4 cup sugar

3 large eggs

1/2 cup cocoa

1/4 teaspoon salt

1 teaspoon vanilla

 

Preheat oven to 350°F

Spray a 7-inch tart pan with removable bottom with cooking spray. If you don't have a tart pan, use a 6 to 7-inch springform pan. Line the bottom of the pan with parchment paper and spray the paper.

1. Melt 6 ounces of chopped chocolate and butter in a heavy saucepan over medium low heat. Stir until chocolate and butter are melted and smooth.
2. Add sugar and salt and reduce heat to low. Cook while stirring for about one minute, until sugar starts to dissolve.
3. Remove pan from heat. Whisk in eggs, one at a time. The mixture will look smooth and glossy.
4. Use a mesh hand sieve to sift cocoa into mixture. This prevents lumps. Whisk until the cake batter is smooth.
5. Pour batter into prepared pan and bake in preheated oven for about 25 minutes. The center of the cake should be just firm to the touch, but be careful to not overbake the cake or it will be dry.
6. Cool in the pan on a wire rack for 15 minutes. Invert the cake on a plate.
7. To prepare the glaze, melt 2 ounces of chopped chocolate and 1 1/2 tablespoons of unsalted butter in the same saucepan you used to make the cake. When melted and smooth, remove the pan from heat. Add milk and Agave syrup OR honey and vanilla and stir until smooth and glossy. Let the glaze cool for about 3 minutes before pouring it on the cake.
8. Pour all of the glaze in the middle of the cake. Use a silicone or rubber spatula to spread the glaze evenly over the cake, allowing the glaze to evenly run down the sides of the cake.
   
   Serves 6
   
   Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

Source: http://glutenfreecooking.about.com/od/dessertsandsweets/r/flourlessgfcake.htm

Siagon Cinnamon Ginger Cookies

 

Prep Time: 50 minutes

Cook Time: 15 minutes

Total Time: 1 hour, 5 minutes

Yield: 4 dozen cookies

Ingredients

• 3 cups flour
• ½ teaspoon salt
• 2 teaspoons baking powder
• 2 teaspoons McCormick Gourmet Roasted Saigon Cinnamon, (regular cinnamon may be substituted if you can’t find the roasted version)
• 4 teaspoons McCormick Gourmet Roasted Ground Ginger, 1.37-Ounce, (regular ground ginger may be used if you can't find the roasted version)
• 2 sticks softened butter (8 ounces)
• 1 cup white sugar
• 1/3 cup dark molasses
• 1 large egg
• ½ cup Demerara Sugar (Turbinado Sugar or granulated sugar may be substituted)

Instructions

1. In a medium bowl, sift flour, salt, baking powder, cinnamon and ginger and set aside.
2. In the bowl of a stand mixer with the paddle attachment, cream butter, white sugar and molasses until fluffy – about 3-4 minutes.
3. Add egg and beat for 30 seconds. Scrape sides of bowl and mix again.
4. Add dry ingredients on low speed until thoroughly mixed.
5. Divide dough into four logs, eight inches long. Seal each one in plastic wrap and refrigerate for 30 minutes.
6. Preheat oven to 325 degrees.
7. On a cutting board, cut a log in half and half again. Then cut each quarter into thirds, yielding 12 cookies. Repeat for other three logs for 48 pieces.
8. Pour Demerara sugar in a pie plate. Line four cookie sheets with parchment paper or if nonstick, no parchment needed.
9. Roll each slice on one face and all of the edges in the sugar and then place sugared side face up in your pans; 12 per pan. (If you sugar both sides, they slide on the pan and don’t stay put). Alternatively, you can roll each slice into a ball and press slightly to get a perfect surface. The way these cookies bake, the way they look going into the oven is how they will look coming out, just a bit bigger. Any imperfections don’t get baked out. If these are for show, you should roll first to create a nice even look, but not necessary.
10. Bake one pan 12 to 15 minutes until cookies start to dry out around the edges but are still soft in the middle. (Ours took exactly 14 minutes but ovens differ and cookie sheets differ.) Repeat for the other three pans.
11. Let sit on pan for five minutes then transfer to cooling racks before storing.

Source: A Family Feast

Caramel Pecan Cheesecake Pie

1 sheet of refrigerated pie pastry
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
4 eggs
1 teaspoon vanilla extract
1-1/4 cups chopped pecans
1 jar (12-1/4 ounces) fat-free caramel ice cream topping
Additional fat-free caramel ice cream topping, optional

•Preheat oven to 375°. Line a 9-in. deep-dish pie plate with pastry. Trim and flute edges. In a small bowl, beat cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans.
• In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans.
• Bake 35-40 minutes or until lightly browned (loosely cover edges with foil after 20 minutes if pie browns too quickly). Cool on a wire rack 1 hour. Refrigerate 4 hours or overnight before slicing. If desired, garnish with additional caramel ice cream topping.Yield: 6-8 servings.

Source: TasteOfHome

Brownie Bowl Sundaes

 

Your favorite Cookie Dough Ice Cream

Brownie batter (made from your favorite recipe)

2 muffin tins

Cooking spray

Chocolate sauce

Sprinkles

---

Directions

1. Follow the directions for your favorite brownie recipe to make the batter.
2. Spray cups of a muffin tin with cooking spray, and add brownie batter to each cup until they’re about two-thirds full.
3. Spray the second muffin tin with cooking spray and place on top of the first tin of brownies.
4. Place in the oven and bake, following your brownie recipe’s directions.
5. After the bowls are completely cool, add a scoop of ice cream, top with chocolate sauce and sprinkles, and enjoy!

Source: TodaysMama

Chewy Nutella Brownies

 

1 cup (2 sticks) butter
2 1/4 cups sugar
1 regular sized jar of Nutella
4 large eggs

1 cup cocoa powder

1/4 cup dark cocoa powder

1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder, optional
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
10 ounce package mini chocolate chips

 

Directions:

Pre-heat the oven to 350 degrees. Coat a 9×13 baking dish with nonstick spray.
In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow to boil.
Remove from the heat and stir in the Nutella until smooth.
Pour butter mixture into a large bowl. Beat in cocoa powders, eggs, salt, baking powder, espresso powder, and vanilla extract. Mix until well combined.
Stir in the flour and chocolate chips until just combined.
Spread into prepared pan (batter will be very thick and sticky) and bake for about 30-35 minutes, until a tester comes out mostly clean. The edges should be set and the center should still look slightly moist, but not uncooked.

 

Source: FindingSilverLinings