Chewy Fudgy Brownies

Chocolatey and Chewy these brownies are simple to make, whip these up and in 45 minutes you’ll be digging for some of these Chewy Fudgy Brownies out of the pan 

Chewy Fudgy Brownies www.confessionsofabakingqueen.com

Sisters are such a blessing. But can also be like a curse. You can borrow their clothes but then when you think of an outfit in your mind and you go to pull it out of your closet it’s no where to be found because they steal and don’t put back!! If you want to know the truth ask your sister. Does this make me look fat? Hell yes it does. Thinking you’re being a nice person then your sister will tell you right away how much of a bitch you are.

Chewy Fudgy Brownies www.confessionsofabakingqueen.com

S000 the other day I stated I wanted brownies and my sisters said ugh don’t make homemade brownies the best brownies are boxed. I was like ahhh hell no!! So I set aside to make some brownies. I had made some the week before that were whatever, so I needed to make some bomb brownies to shut my sisters up.

 

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I made these and Lydia gave them a 9/10 which is bomb from her. She is probably the harshest critic I have.  I think she gave them a 9 cuz she doesn’t like chocolate chips or chunks inside the brownies but I do. Guess who bought the ingredients, made them and did all the dishes? So yes I put chocolate chunks in the brownies.
Chewy Fudgy Brownies www.confessionsofabakingqueen.com

Serve these warm with ice cream, holy moly. I cannot tell you how many times I have made these brownies and had ice cream with them over the last month. At least 4 times I have made the brownies, countless times I’ve had a brownies a la mode.. Oops

 

Chewy Fudgy Brownies

Ingredients

  • 3/4 Cup Granulated Sugar
  • 1/2 Cup Light Brown Sugar
  • 12 TBSP Unsalted Butter
  • 1 Egg + 1 Egg Yolk
  • 1 Tsp Vanilla Extract
  • 1/2 Cup All Purpose Flour
  • 3/4 Cup Cocoa Powder
  • 1 Tsp Salt
  • 1 TBSP Corn Starch
  • 1/8 tsp baking soda

Instructions

  1. Preheat the oven to 350F and line a 9X9 pan with foil that hangs over sides and grease it. Set aside.
  2. In a saucepan or in a microwave safe bowl melt the butter turn off heat and add the granulated sugar and brown sugar. Whisk in egg and egg yolk. Mix in vanilla extract.
  3. Sift into the mixture the flour, cocoa powder, salt and cornstarch and baking soda. Mix just until no flour streaks remain.
  4. Pour into prepared pan. Bake for 27-31 minutes or until only moist crumbs come off a toothpick. Let cool in pan for 20 minutes then lift out with foil overlay.
http://confessionsofabakingqueen.com/chewy-fudgy-brownies/

 

Chocolate Lovahhh??

 

Sea Salt Double Chocolate Cookies

Double Chocolate Sea Salt Cookies www.confessionsofabakingqueen.com

Peppermint Chocolate Cheesecake

Peppermint Chocolate Cheesecake www.confessionsofabakingqueen.com

Guinness Chocolate Cookies

Guinness Chocolate Cookies www.confessionsofabakingqueen.com

Salted Caramel Chocolate Cake

Salted Caramel Chocolate Cake www.confessionsofabakingqueen.com

Bailey’s Double Chocolate Ice Cream Cake

Bailey's Chocolate Ice Cream Cake www.confessionsofabakingqueen.com

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Butterfinger Overload Brownies

Butterfinger Overload Brownies are Super Chocolatey Fudgey Brownies with Butterfinger in the brownie batter and crushed Butterfingers on top of the melted chocolate on top of the brownies.
Butterfinger Overload Brownies www.confessionsofabakingqueen.com

 I am back from my girls tip to Vegas and work this week is not sounding too appetizing. Luckily there is tons of halloween candy leftover for me to bake with. I buy extra so this always happens 😉

Butterfinger Overload Brownies www.confessionsofabakingqueen.com

I actually made these brownies last week when I had sudden urge for Butterfingers. You see I go through phases with Butterfingers and last week was one of my I am obsessed, need Butterfingers ASAP kind of phases.

Butterfinger Overload Brownies www.confessionsofabakingqueen.com

So naturally I picked up some of the unwrapped mini Butterfingers in the bag. Those little bags of unwrapped candies is seriously deadly but kind of genius at the same time!! Anyways, I ate a few Butterfingers and could tell where this was going me laying on the couch catching up on some reality TV scarfing down the full bag of Butterfingers. BUT I practiced some self control, a rare occurrence for me, and put the Butterfingers away. The next day in order to prevent the same activities I decided to bake with the Butterfingers. Great choice on my part because these Butterfinger Brownies were to do for!

Butterfinger Overload Brownies www.confessionsofabakingqueen.com

Originally I wanted to make a chocolate ganche or chocolate frosting for the top of brownies but I had issues and ran out of powdered sugar and the brand new container of heavy cream was off. Let’s not talk about it, I was SOO annoyed. Anyways I just used melted chocolate and it was a scrumptious decision

Butterfinger Overload Brownies www.confessionsofabakingqueen.com

 

Now grab your left over Butterfinger candies and make these brownies, you will Looooooove them. At least I did 😉

Butterfinger Brownies

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: 9 generous size brownies

Butterfinger Brownies

Super Chocolatey Fudgey Brownies have Butterfinger in the brownie batter and on crushed Butterfingers on top of the melted chocolate on top of the brownies.

Ingredients

    Brownies
  • 1 1/4 stick butter, melted
  • 2 large eggs, at room temp
  • 1/2 cup brown sugar
  • 1/2 granulated sugar
  • 1 tbsp vanilla extract
  • 3/4 cup cocoa powder
  • 3/4 all purpose flour
  • 1 tsp baking powder
  • Pinch of Salt
  • 1/2 cup mini chocolate chips
  • 1/2 cup crushed butterfingers
  • Topping
  • 1 cup chocolate chips
  • 1/2 cup crushed Butterfingers

Instructions

    Brownies
  1. Preheat oven to 350F and line a 9X9 with foil and grease, set aside.
  2. In the a large bowl combine butter and sugars. Mix in eggs one at a time so evenly incorporated. Mix in vanilla.
  3. Add cocoa powder, flour, baking powder and salt and mix until fully combined. Fold in chocolate chips and crushed Butterfingers. Pour into prepared pan and bake for 30-35 minutes or until a toothpick is almost completely free of wet batter. Let cool completely.
  4. Topping
  5. Place chocolate chips in a microwave safe bowl and cook in microwave for 30 second increments until melted, be careful as they can burn easily. Spread on top of brownies and sprinkle crushed Butterfingers on top, set in fridge for 10 minutes to set and slice.
http://confessionsofabakingqueen.com/butterfinger-overload-brownies/

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Caramel Cheesecake Swirled Brownies #chocolateparty


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Mmm chocolate…I have a love for chocolate..obvi.

My name is Elizabeth and I am a chocoholic.

I fully admit it.

caramelcheesecakebrownies (1 of 1)

And these brownies. Well, they are super chocolatey! Even with the cheesecake in them the brownies scream chocolate!

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The caramel and cheesecake run thru the brownies. Excuse me brownies make room for some caramel please!  caramelcheesecakebrownies (1 of 1)-8

Look how excited my sister was to eat them!?!?! Lol so funny!

caramelcheesecakebrownies (1 of 1)-7  This chocolatey caramel post is part of the Chocolate Party. Check out the creator Roxana’s Home Baking for all the other fabulous chocolate recipes this month!!  WOO HOO a party that involves chocolate is all for me! And this month the second ingredient was caramel!!! Anyone that knows me that chocolate + caramel = my true love! This month Roxana made some caramel loaded fudge brownie cookies. Um Delish!!!

chocolate-party

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Oh and I got a new phone case?! I am obsessed, it’s so happy!

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I hope you give this fabulous recipe a try, it was kind of over the top amazingly delicious, yet simple and I won’t lie it was SCRUMPTIOUS! 🙂

Caramel Cheesecake Swirled Brownies #chocolateparty

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Ingredients

  • 1 stick unsalted butter
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup SCHARFFEN BERGER Natural Unsweetened Cocoa Powder
  • 1 8 oz block of cream cheese, at room temp.
  • 1 egg
  • 1 tbsp vanilla extract
  • 1/3 cup sugar
  • 12 caramels
  • 2 tbsp heavy whipping cream
  • 1 1/4 cup sugar
  • 2 large eggs, at room temp.
  • 2 tsp vanilla extract
  • pinch of salt
  • 3/4 cup all purpose flour

Instructions

  1. Preheat oven to 350F and line a 8X8 baking pan with foil and spray generously with cooking spray.
  2. In a double broiler or a large bowl that can sit on top of a saucepan melt 1 stick of butter and the chocolate chips. (You want the bowl to sit on top of the saucepan- the saucepan should have a little bit of water on low-medium heat. You do not want to bowl to touch the water) Cook until just melted. Using a dishtowel take the bowl off of the saucepan and whisk in the cocoa powder. Set aside for a few minutes to cool.
  3. While cooling, in the bowl of an electric mixer whip the cream cheese for 2 minutes. Add in egg, vanilla and sugar. Mix until fully combined 2 minutes. Set aside.
  4. In a small saucepan on medium-low cook caramels and heavy creamy until smooth. Set aside.
  5. In the chocolate mixture whisk in 1 1/4 cup sugar. Add eggs one at a time then vanilla and salt. Fold flour in, do not over mix. Pour 2/3 into a prepared pan. Scoop cheesecake mixture on top, and then scoop caramel on top. Drop spoonfuls of remaining brownie batter on top and use a knife to swirl it all together.
  6. Bake for 30-35 minutes until toothpick inserted comes out with no wet batter. Let cool completely on a wire rack before slicing in.
http://confessionsofabakingqueen.com/caramel-cheesecake-swirled-brownies-chocolateparty/

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Guinness Chocolate Brownies Baileys Cream Cheese Frosting

Guinness Chocolate Brownies Baileys Cream Cheese Frosting

So St. Paddy’s is coming up so it was only right I bake with some Guinness, right? Ok let’s be honest I don’t need an excuse to bake with booze! Working at a British pub I don’t shy away from booze in baking 😉 These Guinness Chocolate Brownies with Baileys Cream Cheese Frosting are spectacular but don’t be scared the stout flavor is not over powering. The Bailey’s frosting is another story! 🙂

Guinness Chocolate Brownies Baileys Cream Cheese Frosting

I really love what Guinness does to baked goods. It really, like REALLY, enhances the chocolate flavor. Takes the chocolate flavor to a whole new level. These brownies were on the top level rich, decadent and UBERLY chocolate. (is uberly a word? it just sounded right to me)

Guinness Chocolate Brownies Baileys Cream Cheese Frosting

If you are not a chocoholic these brownies are not for you. Try some Creamy Lemon Cake Bars.

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If you are a chocoholic then make these!

Guinness Chocolate Brownies Baileys Cream Cheese Frosting Drool?!

Guinness Chocolate Brownies Baileys Cream Cheese Frosting

Guinness Chocolate Brownies Baileys Cream Cheese Frosting

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 12

Rich, Chocolate Brownies are topped with a Bailey's infused Cream Cheese Frosting.

Ingredients

  • 1 stick of butter salted
  • 1/2 heaping cup of Choc chips
  • 1/2 cup cocoa powder
  • 1/2 cup Guinness ( I simmered about 3/4 cup until it reduced so the flavor was more intense)
  • 1 cup sugar
  • 2 eggs
  • 1 tbsp vanilla
  • 1 scant cup ap flour
  • 3 oz cream cheese, at room temp.
  • 1/2 cup Baileys Irish Cream
  • 2 1/2 - 3 cups powdered sugar

Instructions

  1. Melt butter and Choc chips together over double broiler once combined whisk in cocoa powder let sit for a few minutes
  2. Then whisk in Guinness.
  3. Mix in sugar, eggs one at a time and vanilla fold in flour
  4. Bake at 350F for 35 minutes in an 9X9 pan greased well. Bake until toothpick comes out clean let cool complete before frosting
  5. Beat 3 oz cream cheese for 2 minutes add 1/4 cup baileys and 2-3 cups powdered sugar beat for 3-4 minutes until completely combined and fluffy. Make sure to scrap down sides. Spread on top of brownies.
http://confessionsofabakingqueen.com/guinness-chocolate-brownies-baileys-cream-cheese-frosting/

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OOC Brownies

OOC Brownies

OOC stands for out of control. These brownies are that. Pretzel crust, cookie dough, Reese’s Peanut Butter Cups, Heath bit brownie batter.

OOC Brownies

Rich, decadent, over the top, these brownies will cure any sweet tooth craving you have.
OOC Brownies
Happy March 1st! It’s my birthday month! So all month-long I will be posting obnoxiously sweet treats. Alright let’s be honest I always do. LOL

OOC Brownies

Perfect Chocolate Chip is the recipe I used for the cookie part of these brownies. I already had some in the freezer. I absolutely love freezing cookie dough it makes it easy to have cookies in minutes. Or easy to create a fun crazy dessert like this one. Feel free to make someone fresh, use some store bough cookie dough or get some out of the freezer!

OOC Brownies

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

OOC Brownies

Ingredients

  • 1 stick unsalted butter
  • 1 1/2 cups pretzel, crushed
  • 1 stick unsalted butter
  • 1 cup milk chocolate chips
  • 1/2 cup SCHARFFEN BERGER Natural Unsweetened Cocoa Powder
  • 1 1/4 cup sugar
  • 2 large eggs, at room temp.
  • 2 tsp vanilla extract
  • pinch of salt
  • 3/4 cup all purpose flour
  • 1/2 cup Heath bits
  • 2 cups cookie dough (make your own, use bought or take some out of the freezer)
  • 16 mini Reese's Peanut Butter Cups

Instructions

  1. Preheat oven to 350F and line a 9X9 baking pan with foil and spray generously with cooking spray.
  2. Melt 1 stick of butter and mix in crushed pretzels. Press evenly into the bottom of the prepared pan.
  3. In a double broiler or a large bowl that can sit on top of a saucepan melt 1 stick of butter and the chocolate chips. (You want the bowl to sit on top of the saucepan- the saucepan should have a little bit of water on low-medium heat. You do not want to bowl to touch the water) Cook until just melted. Using a dishtowel take the bowl off of the saucepan and whisk in the cocoa powder. Set aside for a few minutes to cool.
  4. Whisk in sugar. Add eggs one at a time then vanilla and salt. Fold flour in, do not over mix. Fold heath bits in. Set aside.
  5. Press cookie dough on top of pretzel crust, layer Reese's and pour brownie batter on top. Cook for 35-45 minutes until toothpick inserted comes out clean (no brownie batter on it)

Notes

The pretzel crust will be crumbly but add's a beautiful flavor and nice texture to these brownies.

http://confessionsofabakingqueen.com/ooc-brownies/

OOC Brownies

Want Some More Brownies??

Salted Caramel Heath Bar Stuffed Brownies 

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Not Your Average Brownies

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Peppermint Patty Stuffed Brownies

Peppermint Patty Stuffed Brownies

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Salted Caramel Heath Bar Stuffed Brownies

Salted Caramel Heath Bar Stuffed Brownies

When it comes to brownies, I like them, they are not my favorite though. But when you add salted caramel and Heath bars. Well, you would have to be mental not to like them.

I love salted caramel, I seem to always make more than I need and have extra in the cupboard. This is not a good thing. I find myself thinking up evil things like adding salted caramel to my “healthy” greek yogurt breakfast. Salted caramel calls my name “swirl me into this, into that, heck just grab a spoon and dig in Elizabeth.” I have to control myself from not bathing in it. Seriously it is dangerous when salted caramel is around.

I practiced some control and ended up eating the salted caramel. Salted Caramel Heath Bar Stuffed Brownies to be exact. These brownies are moist, oozing with salted caramel and the heath bars gives them a nice crunch. Moist, Chewy, Crunchy, Chocolate-y, Salted Caramel-y need I say more to convince you these are spectacular! 

Let’s get started here with chocolate and butter, two of my longtime lovers.

Salted Caramel Heath Bar Stuffed Brownies Start by making a “double broiler” basically get a nice large bowl and place it over a medium sized saucepan with hot water in it. You do NOT want the bowl to touch the water. Place chocolate and butter inside the bowl.  Salted Caramel Heath Bar Stuffed Brownies Let the chocolate and butter melt together for a few minutes on medium-low heat. Once butter and chocolate are fully melted take a towel and remove the hot bowl from the top of the saucepan.  Salted Caramel Heath Bar Stuffed Brownies Whisk in cocoa powder and let cool for a few minutes.
Salted Caramel Heath Bar Stuffed Brownies

Add sugar to mixture whisk to completely combine. Add eggs, one at a time and vanilla extract. Mix in flour and salt just till combined.
Salted Caramel Heath Bar Stuffed Brownies

Pour half of the batter into prepared pan and layer Heath bars evenly on top of batter.

Salted Caramel Heath Bar Stuffed Brownies

Drizzle 1/2 cup of salted caramel on top of Heath Bars.

Salted Caramel Heath Bar Stuffed Brownies

I used a cookie scoop to place the second half of the batter on top.

Salted Caramel Heath Bar Stuffed Brownies

Bake for 40-50 minutes until the brownies do not jiggle and a toothpick inserted in comes out clean. The brownies will be gooey- that’s the best part!

Salted Caramel Heath Bar Stuffed Brownies

Unfortunately this is the only picture I have of the brownies done and out of the pan. I planned on taking more later but the brownies were gone! Oops 😉 Salted Caramel Heath Bar Stuffed Brownies

Enjoy these over the top Salted Caramel Heath Bar Stuffed Brownies  🙂

Salted Caramel Heath Bar Stuffed Brownies

Prep Time: 15 minutes

Cook Time: 45 minutes

Salted Caramel Heath Bar Stuffed Brownies

Ingredients

  • 1 stick + 2 TBSP butter
  • 1/2 cup milk chocolate chips
  • 1/2 cup Scharffen Berger Natural Unsweetened Cocoa Powder
  • 1 1/4 cup sugar
  • 3 eggs
  • 1 tsp vanilla
  • Pinch of sea salt or regular salt
  • 1 very scant cup all purpose flour
  • 1/4 cup chocolate chips
  • 20 mini Heath bars
  • 1/2 salted caramel

Instructions

  1. Preheat oven to 325F and line a 9X9 square baking pan with foil. Spray foil with non stick cooking spray, set aside. .
  2. In a double broiler or just a large bowl on top of a saucepan melt the butter and chocolate chips together. ( I cut the butter into small cubes before adding)
  3. Once it is completely melted take off of the saucepan (make sure to use a towel as the bowl will be hot!)
  4. Whisk in cocoa powder, . Let mixture sit for a few minutes to cool.
  5. Whisk in sugar. Mix in the eggs and add in vanilla. Add flour and mix until just combined.
  6. Using a spatula fold in the flour and chocoalte chips.
  7. Pour half of batter into prepared pan then line the mini Heath Bars and pour the salted caramel on top.
  8. Pour the rest of the batter over the bars and caramel. ( I used a small cookie scoop to put the batter on top, this way it’s easier to spread it evenly over the Heath Bars & Salted Caramel )
  9. Bake for 40-45 minutes. Let cool completley before cutting. Store in an airtight container for 3 days.
http://confessionsofabakingqueen.com/salted-caramel-heath-bar-stuffed-brownies/

Recipe source: Confessions of a Baking Queen 

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Gingerbread Brownies w/ a Cream Cheese Frosting

Gingerbread Brownies w/ Cream Cheese Frosting

 

Starbucks has a gingerbread cake over the Thanksgiving/ Christmas time. It’s my moms favorite . She loves it, sometimes she even buys the whole loaf.

I wanted to make something similar. And I came across this recipe. It of course calls for molasses. Have you smelled molasses? It smells horrible. Honestly disgusting. But taste’s great baked away in something special 🙂

Gingerbread Brownies w/ Cream Cheese Frosting

 

These are so tasty. Dense, moist and chewy these bars are great on their own but the smooth, creamy, cream cheese frosting is spectacular on top of the bars.

You will love this recipe

Gingerbread Brownies with a Cream Cheese Frosting
Serves: 12
 
Ingredients
  • 1 stick unsalted butter
  • ¾ cup granulated sugar
  • 1 large egg
  • ¼ cup molasses
  • 1 tbsp vanilla extract
  • 1¼ cups all purpose flour
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ½ tsp baking soda
  • 4 oz Cream Cheese, softened
  • 4 tbsp butter
  • 3 tbsp heavy cream
  • 2 tsp vanilla
  • 3 cups powdered sugar
Directions
  1. Preheat oven to 350F and spray a 9 inch square pan with non stick cooking spray or butter it up.
  2. In a small saucepan over low-medium heat cook the butter. We are browning the butter here, which creates depth. Cook slowly and carefully the butter will begin to brown after about 4 minutes. Do not leave it alone as it will burn easily.
  3. When butter looks goldeny brown and smells nutty take it off the heat. Set aside to cool.
  4. After about 10 minutes start the rest. I take the cream cheese and butter for the frosting out of the fridge to come to room temp. at this point.
  5. In the bowl of an electric mixer combine the sugar, egg, molasses and vanilla. Whisk in the browned butter.
  6. In a medium bowl combine the flour, cinnamon, ginger, nutmeg, cloves and baking soda.
  7. Stir the dry ingredients into the wet batter until just combined.
  8. Pour into prepared pan and bake for 23-25 minutes. Allow to cool completely then start frosting.
  9. In the stand of an electric mixer combine cream cheese, butter, heavy cream vanilla, and powdered sugar. Mix on high for 3-4 minutes.
  10. Spread on cooled bars and enjoy!

Recipe for bars: Baking Bites Frosting: My own

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Best of 2012

The best of 2012! The best recipes of the year. Can anyone really accept that we are leaving behind 2012? I still feel like Y2K is last year. By the time I start writing 2013 it will almost be 2014. Wow that sounds old to me, 2014.

Each year that year seems to go by quicker than the last. Being in the restaurant business we try to plan ahead so I am placing Christmas orders in June and Easter orders in October. That doesn’t help the feeling that the year goes by in the blink of an eye.

Anyways, back to the point. Here are some of my favorite and reader favorite recipes of 2012!! Here’s to a great 2013!! WOOOO HOOO

Best of 2012

Pretzel Crusted Brownies

Pretzel Crusted Brownies

 

Rolo Pecan Caramel Chocolate Cake Bars

Rolo Pecan Caramel Chocolate Cake Bars

Soft Chocolate Chip Butterfinger Cookies

Soft Chocolate Chip Butterfinger Cookies

Rolo Stuffed Carmelitas

Rolo Stuffed Carmelitas

 

 Tiramisu Cupcakes

Tiramisu Cupcakes

 

Bailey’s Irish Cream Cookies

Bailey's Irish Cream Cookies

 Toffee Brittle Dipped in Milk Chocolate 

Toffee Brittle Dipped in Milk Chocolate

Wishing you all a prosperous and healthy 2013!!

XO Elizabeth

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Peppermint Patty Stuffed Brownies

Chocolate, Chocolate, Chocolate how I love thee. I can’t seem to get enough of it. You see to me a brownie is supposed to be a dense, moist, chocolatey explosion in your mouth. I don’t understand people who want a light fluffy brownie… have a piece of chocoalte cake instead.

I can’t believe Thanksgiving and Black Friday have come and gone!! December here we come! Christmas then New Years.. I hope things calm down in January but let’s be honest they never do! I have yet to really start on my Christmas shopping.. let’s hope I don’t end up at the mall the week before Christmas 🙁

My cousin comes in from Australia on Friday WOOO-HOOO!! Party time!!!

This brownie is a party time in your mouth! Make it, eat it, enjoy it…your welcome!

Peppermint Patty Stuffed Brownies
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 1¼ cup butter
  • 1 cup milk chocolate chips
  • 1 cup cocoa powder (sifted)
  • 2½ cups sugar
  • 5 eggs
  • ½ tsp salt
  • 1⅔ cups flour
  • ½ cup mini chocolate chips
  • 20 peppermint patties
Directions
  1. Preheat oven to 325F, line a 9X13 pan with foil and spray with non-stick cooking spray or butter the pan.
  2. In a double broiler or just a large bowl on top of a saucepan melt the butter and chocolate chips together. ( I cut the butter into small cubes before adding)
  3. Once it is completely melted take off of the saucepan (make sure to use a towel as the bowl will be hot! Silly me forgot and burnt my finger!)
  4. Whisk in cocoa powder. Let mixture sit for a few minutes to cool.
  5. Whisk in sugar. Mix in the eggs I did 3 and then 2 at a time. Add in vanilla.
  6. Using a spatula fold in the flour and chocoalte chips.
  7. Pour half of batter into prepared pan then line the peppermint patties and pour the rest of the batter over the patties. ( I like to pour the batter in 3 chunks, the front of the pan, the middle and the back of the pan, this way it's easier to spread it evenly over the peppermint patties)
  8. Bake for 40-45 minutes. Let cool completley before cutting. Store in an airtight container for 3 days.

 

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Chocolate Espresso Brownies



 Chocolate Espresso Brownies

I have this weird relationship with coffee and espresso. I absolutely love the smell of it. I absolutely love Kahlua and Tiramisu. But a cup of coffee, well that’s not my favorite thing in the world. These brownies have a teaspoon of espresso grounds. Which was a nice addition. The flavor was there and it complimented the chocolate but was not over whelming. Next time you need a batch of yummy chewy brownies give these a go. I took them into work still warm and it wasn’t long before they were gone!

Chocolate Espresso Brownies
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 1 Cup Butter (2 Sticks)
  • 2¼ Cups Sugar
  • 4 Large Eggs
  • 1¼ Cups Cocoa Powder
  • 1 TSP Salt
  • 1 TSP Baking Powder
  • 1 TSP Espresso Powder
  • 1 TBSP Pure Vanilla Extract
  • 1½ Cups AP Flour
  • 1 Bag Milk Chocolate Chips
  • Powdered Sugar for dusting
Directions
  1. Preheat oven to 350F and spray a 9X13 pan with non stick cooking spray.
  2. In a saucepan over low heat melt the butter. Once butter is melted add in sugar. Mix sugar until fully incorporated. Let cook for 2 minutes. Do NOT let mixture boil.
  3. In bowl of an electric mixer combine sugar mixture with eggs, cocoa powder, salt, baking powder, espresso powder and vanilla extract. Mix well.
  4. Slowly add in flower and chocolate chips. (Note: The chips melted when I added them, I enjoyed this in the brownies but if you want actual chips in the brownies then let the sugar mixture cool before combining everything else)
  5. Bake in oven for 45 minutes - do the good old toothpick test to see when they are done. Note: Wet batter on toothpick means they need longer.
  6. Let cool and dust with powdered sugar.

Recipe adapted from Buns In My Oven

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