Best Chocolate Diamonds Recipes

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CHOCOLATE BROWNIES: CARAMEL DIAMONDS RECIPE BY TASTY



Chocolate Brownies: Caramel Diamonds Recipe by Tasty image

Here's what you need: unsalted butter, brownie mix, granulated sugar, dutch processed cocoa powder, salt, baking powder, all-purpose flour, vegetable oil, vanilla extract, large eggs, water, chocolate chips, cream cheese, granulated sugar, large egg, vanilla extract, whipped cream, caramel sauce

Provided by Codii Lopez

Categories     Desserts

Yield 12 brownies

Number Of Ingredients 18

unsalted butter, softened, for greasing
18 oz brownie mix, prepared according to package instructions
2 ¼ cups granulated sugar
1 ¼ cups dutch processed cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 ½ cups all-purpose flour
1 cup vegetable oil
1 tablespoon vanilla extract
3 large eggs
¼ cup water
1 ½ cups chocolate chips
8 oz cream cheese
⅓ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
whipped cream, for serving
caramel sauce, for drizzling

Steps:

  • Position a rack in the center of the oven and preheat to 350°F (180°C).
  • Grease a 9-by-13-inch (23-by-33-cm) dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with more butter.
  • OPTION 1: If using prepared mix, make the brownie batter according to the package instructions.
  • OPTION 2: If making the brownie batter from scratch, in a large bowl, whisk together the sugar, cocoa powder, salt, baking powder, and flour. Add the vegetable oil, vanilla, eggs, and water and whisk to combine.
  • Stir in the chocolate chunks.
  • In a medium bowl, whisk together the cream cheese, sugar, egg, and vanilla.
  • Pour the brownie batter into the prepared baking pan and smooth the top with a spatula.
  • Pour the cream cheese mixture over the top and swirl into the batter with a knife or skewer.
  • Bake until lightly puffed on top, about 20 minutes. Transfer the brownie pan to a wire rack and let cool completely, about 30 minutes.
  • Use the parchment paper to lift the cooled brownies out of the pan and cut into 12 bars.
  • Serve with a dollop of whipped cream and a drizzle of caramel.
  • Enjoy!

Nutrition Facts : Calories 697 calories, Carbohydrate 80 grams, Fat 39 grams, Fiber 3 grams, Protein 9 grams, Sugar 56 grams

CHOCOLATE TOFFEE DIAMONDS



Chocolate Toffee Diamonds image

Categories     Chocolate     Dessert     Bake     Christmas     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 4 dozen cookies

Number Of Ingredients 10

2 sticks (1 cup) unsalted butter, softened
1 cup packed brown sugar
1 large egg yolk
2 teaspoons vanilla
2 cups all-purpose flour
1/2 teaspoon salt
12 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
1 1/4 cups walnuts (5 oz), toasted and coarsely chopped
Special Equipment
a metal offset spatula

Steps:

  • Preheat oven to 350°F.
  • Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld. Beat in yolk and vanilla, then add flour and salt and mix at low speed until just combined.
  • Spread batter evenly with offset spatula in a greased 15 1/2- by 10 1/2- by 1-inch baking pan and bake in middle of oven until top puffs slightly and is firm to the touch and edges pull away from sides of pan, 20 to 25 minutes (watch carefully toward end of baking; cookie base can burn easily).
  • While cookie base is baking, melt chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring occasionally, until smooth, then remove top of double boiler or bowl from heat.
  • Spread chocolate over warm cookie base and immediately sprinkle with walnuts. Cool completely in pan on a rack, then cut into 2-inch diamonds or squares. Chill in pan until chocolate is firm, about 15 minutes.

CHOCOLATE DIAMONDS



Chocolate Diamonds image

These cookies are called chocolate diamonds because they are rolled in sugar, which makes them sparkle. It is very important to use cake flour in this recipe because its low protein (gluten) level will make the cookies melt in your mouth.

Provided by Food Network

Categories     dessert

Time 46m

Yield 85 cookies

Number Of Ingredients 6

1 pound plus 3 1/2 tablespoons butter
2 1/2 cups sugar
1 vanilla bean
1/4 cup cocoa powder
6 cups cake flour
1 teaspoon cinnamon

Steps:

  • Preheat oven to 375 degrees F.
  • Using a stand mixer, combine the butter, sugar and 1/3 of the vanilla bean's seeds. Divide the mixture in half and remove one half from the mixing bowl. To the remaining half, add the cocoa powder, scant 3 cups of the cake flour and another 1/3 of the vanilla bean's seeds while mixer is on. Mix and remove from the bowl. Place the other half back in the mixing bowl and add the remaining 3 cups cake flour, the remaining 1/3 vanilla bean's seeds and the cinnamon. Place both doughs in the refrigerator for 1 hour.
  • Remove the 2 doughs from the refrigerator. It may be necessary to beat the dough with a rolling pin to soften the butter and make the dough more pliable. Roll the chocolate dough into a rope about 3/4-inch in diameter. Roll the white dough about 2 inches in diameter and the same length as the chocolate rope. Trim one side of the dough to create a straight edge. Using a pastry brush, spread a little water on top of the white dough. The moisture will help the dough stick together. Place the chocolate rope on top and roll the white dough around it. Trim a straight edge where the doughs meet. Close the seam with a little more water. If the dough is too soft, place in the refrigerator or freezer until firm.
  • Barely wet the surface of the rolled dough and roll it in granulated sugar. Using a sharp chef's knife, make 1/2-inch slices. Place the slices on a parchment-lined sheet pan and bake at 375 degrees F for 15 minutes.

CHOCOLATE-COVERED CHERRY DIAMONDS



Chocolate-Covered Cherry Diamonds image

Enjoy these bars made using cherries and topped with chocolate - a delicious baked dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 48

Number Of Ingredients 8

1 jar (6 oz) maraschino cherries
1 cup powdered sugar
1 cup butter or margarine, softened
1/2 teaspoon almond extract
2 1/2 cups Gold Medal™ all-purpose flour
1/2 teaspoon salt
1 bag (11.5 oz) milk chocolate chips (2 cups)
12 red candied cherries, cut into fourths, if desired

Steps:

  • Heat oven to 325°F (if using dark or nonstick pan, heat oven to 300°F). Drain maraschino cherries, reserving liquid. Finely chop maraschino cherries.
  • In large bowl, beat powdered sugar, butter, cherry liquid and almond extract with electric mixer on low speed until well mixed. Beat in flour and salt until well mixed. Stir in maraschino cherries. On bottom of ungreased 15x10x1-inch pan, spread dough.
  • Bake 25 to 30 minutes or until edges are light golden brown.
  • Immediately sprinkle with chocolate chips. Let stand about 5 minutes or until chocolate is softened; spread chocolate evenly over bars with spatula. Cool in pan on wire rack 30 minutes. For diamond shapes, cut bars diagonally into 8 rows by 6 rows. Garnish with candied cherries.

Nutrition Facts : Calories 110, Carbohydrate 13 g, Cholesterol 10 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 55 mg, Sugar 7 g, TransFat 0 g

DOUBLE CHOCOLATE DIAMONDS



Double Chocolate Diamonds image

Provided by Food Network

Categories     dessert

Time 38m

Yield 24

Number Of Ingredients 13

Crisco® Original No-Stick Cooking Spray
1 cup Crisco® Butter Flavor All-Vegetable Shortening
or 1 Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
1/2 cup Jif® Creamy Peanut Butter
1 cup firmly packed brown sugar
2 large eggs
1/2 tsp. almond extract
1 1/2 cups Pillsbury BEST® All Purpose Flour
1 tsp. baking powder
1/4 tsp. salt
1 1/4 cups semi-sweet chocolate chips
1 (11.75 oz.) jar Smucker's® Hot Fudge Topping
1/2 cup chopped walnuts

Steps:

  • HEAT oven to 350 degrees F. Line bottom and sides of 15 1/2 x 10 1/2 x 1-inch jelly roll pan with foil. Coat with no-stick cooking spray.
  • BEAT shortening, peanut butter and brown sugar in large bowl with an electric mixer at medium-high speed until creamy. Beat in eggs and almond extract until smooth. Add flour, baking powder and salt. Mix at low speed just until combined. Spread evenly in prepared pan.
  • BAKE 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool on wire rack while preparing chocolate layer.
  • PLACE chocolate chips in large microwave-safe bowl. Microwave on HIGH 1 minute. Stir. Microwave in 15 second intervals until melted and smooth. Stir in hot fudge topping. Microwave on HIGH 15 seconds. Spread over warm baked bars. Sprinkle with walnuts. Chill 1 hour or until chocolate layer is firm.
  • LIFT bars from pan with foil and place on cutting board. Cut into diamonds by cutting on the diagonal from corner to corner both directions forming a large "X". Beginning at one center cut, make 1 1/2-inch parallel diagonal cuts on both sides. Repeat with other center cut to form diamonds. Store in refrigerator.

CHOCOLATE CARAMEL DIAMONDS



Chocolate Caramel Diamonds image

Yield Makes about 42 chocolate caramel diamonds

Number Of Ingredients 10

4 ounces fine-quality bittersweet chocolate (not unsweetened)
1 stick (1/2 cup) unsalted butter
3/4 cup sugar
3 large eggs
1/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
5 ounces fine-quality bittersweet chocolate (not unsweetened)
1/3 cup sugar
1/3 cup heavy cream
1/4 cup sugar

Steps:

  • Preheat oven to 375°F. Butter a 9-inch square baking pan and line bottom with wax paper.
  • Chop chocolate into small pieces. In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate and butter, stirring until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Whisk in eggs 1 at a time until combined well. Sift flour and cocoa powder over chocolate mixture and whisk until just combined. Pour batter into baking pan and bake in middle of oven until a tester comes out clean, about 20 minutes. Cool cake completely in pan on a rack and invert onto a baking sheet lined with wax paper.
  • Chop chocolate. In a dry heavy saucepan cook sugar over moderate heat, without stirring, until it begins to melt. Continue to cook sugar, stirring with a fork, until a deep-golden caramel. Remove pan from heat and add cream (mixture will bubble up and steam). Simmer mixture, stirring, until caramel is dissolved. Remove pan from heat and add chocolate, stirring until mixture is smooth. Pour ganache over top of cake and smooth with a spatula. Chill cake, uncovered, at least 30 minutes and, covered, up to 3 days.
  • Lightly grease a baking sheet.
  • In a dry small heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until a pale-golden caramel. Continue to cook caramel, without stirring, gently swirling pan, until golden. Remove pan from heat and pour caramel onto baking sheet. Cool caramel completely.
  • Pry caramel from baking sheet with your fingers and in a food processor pulse caramel until coarsely ground. Sprinkle the ground caramel evenly over top of cake and with a sharp knife cut cake into 1 1/4-inch diamonds.

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