As a Starter Recipe, I try to make things easy and simple so that anyone just learning to cook can make the recipe. This snack food fits the bill, in my opinion. I was put on a jury recently and wanted to make something to share with my fellow jurors on our final day… this was the food I brought to keep us focused as we concluded our duty.
- 1 box chocolate fudge brownie mix (or your favorite box mix)
- 1 can solid pack pumpkin (not pumpkin pie mix)
- Mini chocolate chips (I used about 1/4 cup)
- Red wine (I used a Pinot Noir, but you could use any dry red wine or even substitute espresso if you prefer)
- Preheat your oven to 400 degrees and spray your cupcake tins with cooking spray. I used two small cupcake pans (12 small cupcakes in each) and one mini cupcake pan (also with 12 mini cupcakes).
- Empty the brownie mix, pumpkin, and chocolate chips into a large mixing bowl. Pour in a small bit of wine/liquid (start with 1/4 cup) and mix all ingredients together until well incorporated. If the batter seems too thick, add a bit more wine/liquid. I like this batter to be fairly thick, but not so thick that the batter could stand alone, like a cookie dough.
- Using a cookie scoop, ladle out the dough into the cupcake tins. I used a medium scoop for the small cupcake tins and a small scoop for the mini cupcake tin.
- Sprinkle with decorations, if desired (I used gold sugar) and put the tins into the oven. I baked the mini cupcakes for 15 minutes and the small cupcakes for 3 minutes longer (18 minutes total). Use a toothpick to test when making sure the fudge-cupcakes are cooked thoroughly.
These fudge-y cupcakes will get very sticky if served the following day, so be sure to allow them to dry a bit so they don’t actually stick to the fingers of your guests. I got lots of positive comments on these snacks from my fellow jurors and that solidified the name for me… Jury Gems. We had three days together and I hope that everyone feels they did their best according to the law, as required.
If you have a chance to make this recipe for your friends, feel free to alter the name a bit… these are delicious, healthy, and surprisingly filling. Enjoy!
Wow… this sauce is such a wonderful recipe that it’s worth making so you can dress up almost any dessert. Company coming over? Toast some slices of pound cake or angel food cake (or even ice cream) and drizzle this fudge sauce over top. Sweet tooth craving something decadent? Spoon a little warmed sauce over cut up fruit. Dinner still an hour away and you’re looking for something to “hit the spot” so you don’t over indulge and ruin your dinner? Have a small spoonful of this sauce, cold, right out of the fridge. It’s dark, deep, and oh, so delicious. I’m confident that you’ll want to keep this recipe on hand for the foreseeable future.
The best part of this recipe, in my opinion, is that it’s just so darn easy to make. The original recipe came from my boys’ elementary school cookbook, but I just had to tweak it until it hit all the high notes for me (read: needed wine). You’ll want to have the following ingredients on hand and ready to go.
- 5 squares of Baker’s unsweetened chocolate
- 1/2 cup margarine
- 3 cups confectioner’s sugar
- dash of salt
- 1 tall can evaporated milk (it’s about 1 2/3 cup total)
- 2 Tablespoons of red wine
- 1 1/4 teaspoon vanilla.
- To start, melt chocolate and margarine over low heat, whisking until the chocolate is thoroughly melted.
- Add the salt to the sugar and add the wine to the evaporated milk.
- Alternately add sugar/salt and milk/wine to the chocolate mixture, blending well with a whisk.
- Once thoroughly incorporated, bring sauce to a boil over medium heat, stirring constantly.
- Cook and stir until thick and creamy, about 8 minutes, then turn off heat and stir in vanilla.
That’s all there is to making your own homemade fudge sauce. The red wine adds just a touch of richness without altering the flavor to a great degree. I have tasted it both ways…. feel free to omit the wine if you prefer, but I really enjoyed its’ addition. Store this sauce in jars (or plastic containers) in the fridge and heat to serve as desired. I used this sauce recently to pair with a loaf of angel food cake when bringing dinner and dessert to my neighbors. Such a simple thing, but it was a wonderful thing to share with friends.
Fudge sauce… the new way to share some love with others? Enjoy!
I originally found this recipe on the side of my Facebook account. It looked yummy and was called “Chocolate Cobbler”. It showed up in my FB feed when I was looking for a new dessert and this just looked simple and tasty. For me, the plus came when the recipe called for “boiling water”… wait… water? What? Why use boiling water when I could substitute wine… and a new recipe was born. After trying this recipe a few times, I’ve finally been able to get a picture of this treat so you can see just how yummy it can be. Oh, and you’ll notice that there are exact measurements in this one because I didn’t use The Force…
2 sticks butter or margarine (I used margarine, because that’s what I had on hand)
1 1/4 cup sugar
1 1/2 c self-rising flour (or use 1 1/2 cup regular flour + 2 tsp baking powder + 3/4 tsp salt)
1 tsp vanilla
3/4 cup milk
1 cup sugar
6 Tbs cocoa powder
2 cups boiling red wine – I used 2 cups of sweet red wine *Note: this tastes perfectly fine with boiling water instead if you so choose.
- Preheat oven to 350 degrees. In a high-sided 9×13 baking dish, melt the two sticks of butter in the oven
- Meanwhile, in a separate bowl mix together the ingredients for the batter layer. Once the butter is melted, pour the batter over the melted butter but DO NOT STIR.
- In a clean bowl, mix together the ingredients for the chocolate layer. Sprinkle on top of the batter but DO NOT STIR.
- Pour 2 cups of boiling wine gently on top of entire dessert (again… DO NOT STIR) and bake for 30-45 minutes. I bake mine until I can see a nice golden brown crust.
- Serve warm – this is great with ice cream.
I served this dessert at our company Christmas party and it was a huge hit. If you want to substitute boiling water for the wine, that’s completely fine. I would use anything that you like, but I’d suggest using a red wine that cooks well. I find that red Bordeaux varietals (Cabernet Franc, Cabernet Sauvignon, Merlot, Malbec, and Petit Verdot) cook nicely and maintain their integrity throughout the process.
Enjoy! I’ll be adding a little bit of vanilla ice cream to each serving tonight, but I can’t think of anything more comforting than wine paired with chocolate…