Cheesy Beef Tortellini: An Easy One-Pan Dinner

Our Family’s Favorite Christmas Sweet Delights

You know that moment on Christmas Eve? The tree is lit, the carols are playing softly, and you crave something rich, chocolaty, and utterly special to share. That’s when I pull out my recipe for Délices Sucrés de Noël. These little chocolate squares are like edible Christmas magic. They’re dense, fudgy, and studded with nuts. I first made them years ago for a cookie swap, and now my kids won’t let a holiday pass without them. Let’s bring that cozy, homemade joy into your kitchen.

A Bite of Holiday History

While the exact origin is a happy mystery, these treats are deeply rooted in European Christmas traditions. Think of them as the sophisticated cousin of the brownie. In France and Belgium, “délices” (delights) are common during the festive season, often featuring luxury ingredients like dark chocolate and almonds. My version is a simpler, homestyle take. It captures that old-world feeling of a special dessert made with love. Today, they’re perfect for modern holiday gatherings, from casual dinners to elegant parties.

Why You’ll Fall in Love with This Recipe

This recipe is a dream for so many reasons! First, it’s incredibly easy. You don’t need any fancy skills, just one bowl and a whisk. Second, the smell of chocolate and vanilla filling your kitchen is pure happiness. Third, they are versatile. Cut them into neat squares for a platter or into fun shapes with cookie cutters. They are rich enough to feel indulgent but easy enough to make on a busy holiday afternoon. Trust me, these will become your new secret weapon.

The Perfect Moments for These Delights

These little squares are the ultimate festive all-rounder. I love packing them into cute boxes as edible gifts for neighbors and teachers. They are a star on any Christmas dessert buffet, sitting proudly next to the Yule log. Need a last-minute treat for unexpected guests? This recipe saves the day. They’re also the perfect sweet ending to a big family dinner. Really, any moment that calls for a touch of chocolatey cheer is the right moment.

Gathering Your Ingredients

Here’s what you’ll need to create this magic. Using good quality chocolate makes a real difference here!

• 200 g dark chocolate (around 70% cocoa is perfect)
• 150 g granulated sugar
• 100 g butter (unsalted)
• 3 large eggs, at room temperature
• 100 g all-purpose flour
• 50 g walnuts or almonds, roughly chopped
• 1 packet of vanilla sugar (or 1 tsp vanilla extract)
• 1 pinch of fine sea salt

No Stress Substitutions

Don’t have every item? No problem! Cooking is about creativity.

• Chocolate: You can use semi-sweet chocolate chips if that’s what you have.
• Nuts: Pecans, hazelnuts, or even pistachios are wonderful. For a nut-free version, use dried cranberries or orange zest.
• Vanilla Sugar: Simply mix 1 teaspoon of vanilla extract into the granulated sugar.
• Flour: For a gluten-free twist, a 1:1 gluten-free flour blend works well.

Creating Your Christmas Délices

Let’s get baking! Clear a space, put on some music, and enjoy the process.

Step 1: Get Your Oven Ready

Start by preheating your oven to 180°C (350°F). This is “Th.6” on a French oven dial. Getting the oven properly hot before the batter goes in is key for the perfect rise and crackly top. While it heats up, prepare your pan. I use a 20cm (8-inch) square baking pan. Grease it lightly with butter and dust it with a little flour, tapping out the excess. This little step ensures your delights will pop out beautifully later.

Step 2: Melt the Chocolate & Butter

Break the dark chocolate into chunks and place it in a heatproof bowl with the cubed butter. You can melt this gently over a pan of simmering water (bain-marie) or in short 30-second bursts in the microwave. Stir until the mixture is completely smooth and glossy. It will smell amazing. Let it cool for just a minute or two so it doesn’t cook the eggs in the next step. Pro tip: If using a microwave, stir well between each burst to prevent burning.

Step 3: Whip Up the Eggs and Sugar

In a large mixing bowl, combine the eggs, granulated sugar, and vanilla sugar (or extract). Using a whisk or hand mixer, beat them together for a good 2-3 minutes. You want the mixture to become pale, thick, and slightly frothy. This incorporates air, which gives the final treat a lighter texture. When you lift the whisk, the mixture should ribbon down onto itself. This is the foundation of your batter.

Step 4: Combine Chocolate and Eggs

Pour the slightly cooled, melted chocolate and butter mixture into the egg mixture. Use a spatula to fold everything together gently. Make sure you scrape the bottom and sides of the bowl. You’ll see the color transform into a deep, uniform brown. The aroma at this stage is absolutely divine—rich cocoa with a hint of vanilla. Take a moment to enjoy it!

Step 5: Incorporate the Dry Ingredients

Sift the flour and pinch of salt directly over the chocolate batter. This prevents lumps. Fold gently with your spatula until just combined. Be careful not to overmix at this stage. Overmixing can develop the gluten in the flour and make the texture tough instead of tender. The batter will be thick, smooth, and luxurious.

Step 6: Add the Nutty Crunch

Now, fold in your chopped walnuts or almonds. I like to save a small handful to sprinkle on top before baking for a pretty look. The nuts add a wonderful texture contrast to the fudgy cake. If you’re using add-ins like dried fruit, add them here too. Stir just until they are evenly distributed throughout the thick batter.

Step 7: Transfer to the Pan

Pour the finished batter into your prepared baking pan. Use the spatula to spread it into an even layer, all the way into the corners. If you saved nuts, sprinkle them over the top now. Give the pan a gentle tap on the counter to release any large air bubbles. This helps ensure an even bake.

Step 8: Bake to Perfection

Place the pan in the center of your preheated oven. Bake for 20 to 25 minutes. You’ll know they’re done when the top looks set and has a lovely network of fine cracks. A toothpick inserted into the center should come out with a few moist crumbs attached, but not wet batter. Chef’s tip: It’s better to slightly underbake than overbake for a fudgier center.

Step 9: Cool and Slice

This is the hardest part—waiting! Let the baked slab cool completely in the pan on a wire rack. If you try to cut it while warm, it will fall apart. Once completely cool, run a knife around the edges and turn it out onto a cutting board. Slice into small squares, bars, or use small cookie cutters for festive shapes. They are now ready to delight everyone.

Your Baking Timeline

Good things take time, but this recipe is wonderfully efficient.

• Prep Time: 15 minutes (measuring, melting, mixing)
• Cook Time: 25 minutes
• Cooling Time: 1 hour (essential for clean slices)
• Total Time: About 1 hour 40 minutes

The Chef’s Little Secret

My secret is a tiny sprinkle of flaky sea salt on top of the batter right before it goes in the oven. It doesn’t make it taste salty. Instead, it makes the chocolate flavor pop and become even deeper and more complex. It’s that “wow, what is in this?” factor that people can’t quite place.

A Sweet Chocolate Fact

Did you know the vanilla in your recipe is a fantastic flavor enhancer? Vanillin, the main compound in vanilla, actually helps round out and amplify the perception of sweetness and chocolate flavor. So that packet of vanilla sugar isn’t just for smell—it’s a scientific flavor booster for your chocolate delight!

Tools You’ll Need

You likely have everything already. No special gear required!

• Medium heatproof bowl (for melting)
• Large mixing bowl
• Whisk and/or spatula
• 20cm (8-inch) square baking pan
• Fine mesh sieve (for sifting flour)
• Wire cooling rack

Storing Your Holiday Treats

After they are completely cool, store your delights in an airtight container. They will stay fresh and fudgy at room temperature for up to 4 days. Place parchment paper between layers if you stack them to prevent sticking.

For longer storage, you can freeze them. Arrange the cut squares in a single layer on a baking sheet to freeze solid, then transfer them to a freezer bag. They will keep for up to 2 months. Thaw at room temperature for an hour before serving.

I do not recommend storing them in the refrigerator. The cold can dry them out and make them less tender. The cool, dry environment of your kitchen counter is perfect.

Helpful Tips for the Best Results

• Use room temperature eggs. They incorporate into the sugar much better, creating a lighter texture.
• Don’t skip sifting the flour. It prevents lumps and incorporates air for a lighter crumb.
• Let the melted chocolate cool slightly before adding it to the eggs to avoid scrambling them.
• For super clean cuts, wipe your knife clean with a damp cloth between each slice.

Presenting Your Masterpiece

Make them look as good as they taste!

• Dust with powdered sugar just before serving for a snowy Christmas effect.
• Place each square in a petit four paper cup on a festive platter.
• Drizzle with a little melted white chocolate for a decorative touch.
• Serve alongside fresh berries like raspberries for a pop of color and tartness.

Lighter & Creative Twists

Want to mix it up? Here are six fun variations on the classic.

1. Orange Chocolate Delight: Add the zest of one orange to the egg mixture. The citrus brightens the rich chocolate beautifully.
2. Peppermint Crunch: Substitute the nuts with 50g of crushed candy canes or peppermint candies. It’s refreshing and festive.
3. Blondie Version: Replace the dark chocolate with white chocolate. Use brown sugar instead of white for a caramel-like flavor.
4. Espresso Boost: Dissolve 1 tablespoon of instant espresso powder into the melted chocolate. It creates a deeper, mocha flavor.
5. Cherry & Almond: Use almonds and add 50g of dried tart cherries. It’s a classic flavor combination that always wins.
6. Salted Caramel Swirl: Before baking, dollop 3-4 tablespoons of thick salted caramel sauce on the batter and swirl it with a knife.

Common Mistakes to Avoid

Mistake 1: Using Hot Chocolate on Cold Eggs

Pouring piping hot melted chocolate directly into your egg mixture is a common error. The heat can start to cook the eggs. This creates little scrambled bits in your batter. It also can deflate the air you just whipped in. Always let the chocolate-butter mixture cool for 5 minutes. It should be warm to the touch, not hot. This simple wait ensures a smooth, lump-free batter.

Mistake 2: Overmixing the Batter

Once you add the flour, it’s time to be gentle. Vigorous stirring or using a mixer at this stage is a no-no. Overmixing develops the gluten in the flour. This leads to a tough, chewy texture instead of a tender, fudgy one. Fold the dry ingredients in with a spatula using broad, gentle strokes. Mix only until you no longer see streaks of white flour. A few small lumps are okay.

Mistake 3: Overbaking the Squares

It’s easy to think “more time equals more done,” but with these delights, that’s wrong. Overbaking dries them out. You lose that wonderful moist, dense center. Remember, they continue to cook a bit from residual heat as they cool. Pull them from the oven when the top is crackly and a toothpick comes out with a few fudgy crumbs. The center should still look a tiny bit soft. It will set perfectly as it cools.

Mistake 4: Cutting While Still Warm

The smell is tempting, I know! But if you slice into warm baked goods, they will crumble and squish. The structure hasn’t had time to set. You’ll end up with a pile of delicious crumbs instead of neat squares. Patience is key. Let them cool fully in the pan on a wire rack. For the cleanest cuts, you can even chill the whole slab in the fridge for 30 minutes after it cools.

Frequently Asked Questions

Can I make these delights without nuts?

Yes, absolutely! The nuts add texture but are not essential for the structure. Simply leave them out. The recipe will work perfectly well. You could add an extra 25g of chocolate chips or some dried fruit instead if you want a different kind of bite. Or, just enjoy the pure, unadulterated fudgy chocolate flavor on its own.

What’s the best type of dark chocolate to use?

I recommend a dark chocolate bar with around 60-70% cocoa solids. It has a great balance of deep chocolate flavor and sweetness. Avoid using unsweetened baking chocolate, as the recipe sugar is balanced for semi-sweet. A good quality chocolate from the baking aisle works wonderfully. You can use chocolate chips in a pinch, but bars often melt more smoothly.

My top didn’t crack. What went wrong?

Don’t worry, they will still taste delicious! A lack of cracking can happen if the oven wasn’t quite hot enough when the batter went in. The sudden heat helps create that signature crust. Make sure your oven is fully preheated. Also, be sure you whipped enough air into the eggs and sugar. That air expands in the hot oven, helping to create the beautiful cracked surface.

Can I double this recipe?

You sure can! It doubles very easily. Just double all the ingredients. You will need to use a larger baking pan, like a 9×13 inch rectangle pan. Keep an eye on the baking time. It may need an extra 5-10 minutes. Always check for doneness with the toothpick test. Doubling is perfect for when you need a bigger batch for a large party or for gifting.

Are these like brownies?

They are similar but a bit different. These delights are often denser and more fudgy than a classic cakey brownie. They also traditionally use melted chocolate rather than cocoa powder. The texture is rich and smooth, and the vanilla sugar gives a distinct European flavor. Think of them as a brownie’s elegant French cousin who visits for the holidays.

How far in advance can I make them?

They are a great make-ahead dessert. You can bake them up to 2 days before you need them. Store them well in an airtight container at room temperature. Their flavor actually improves a bit after a day. If you need to make them further ahead, freeze them as described. This makes holiday preparation so much less stressful.

Can I use a different size pan?

Yes, but the thickness and baking time will change. An 8-inch square pan gives the perfect thickness. If you use a 9-inch pan, the batter will be thinner. Your baking time will be shorter, likely 18-22 minutes. For a thicker result, you could use a smaller pan, but you’ll need to bake it longer and watch it carefully. Adjust based on what you see in the oven.

What can I use instead of vanilla sugar?

Vanilla sugar is common in European baking. It’s easy to replace. Use 1 teaspoon of pure vanilla extract. Add it to the eggs and granulated sugar when you’re beating them. You can also make your own by storing a vanilla bean pod in a jar of sugar for a couple of weeks. But the extract works perfectly and is what most American bakers have on hand.

Why did my squares sink in the middle?

A slight dip in the center is normal because they are so fudgy. A major sink can mean a few things. The batter might have been overmixed after adding the flour. The oven door might have been opened too early, causing a temperature drop. Or, they could be slightly underbaked. As long as they taste good, it’s no problem. Dust them with powdered sugar, and no one will notice.

Are these suitable for gifting?

They are a fantastic gift! They pack well, travel easily, and feel special. Let them cool completely. Place them in a decorative tin or a box lined with parchment paper. You can separate layers with more parchment. Tie it with a ribbon and a gift tag. It’s a heartfelt, homemade gift that people truly appreciate during the busy holiday season.

Your Holiday Baking Adventure Awaits

And there you have it—my family’s cherished recipe for Délices Sucrés de Noël. It’s more than just a chocolate square. It’s a bite of warmth, tradition, and shared joy. I hope this recipe finds its way into your kitchen and creates happy memories for you and your loved ones. The process is simple, the result is impressive, and the smiles are guaranteed. Happy baking, and have a wonderfully sweet holiday season!