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Posts Tagged ‘Brownies’

All American Heath Brownies

Posted in Brownies, tagged , , , , on August 24, 2011 | 12 Comments »

Are you tired of toffee posts yet??  I’ve been on a major toffee kick the last few months.  Lucky for you guys, my last bag is about half way gone and then I’ll call it quits for a bit.  Promise.

Similar to the Andes Cookies, I turned to the back of one of my favorite add-ins for a new recipe to try out.  I was a little timid to make the brownies.  You see, I found this other recipe a while ago and it’s been my go-to ever since.  I’ve made it time and time again and it’s never failed me.  I was also didn’t want to waste 1 1/3 cups of buttery, toffee bits in a dud recipe.  Wasted they were not!  The brownie itself was dense and fudgy.  Top it with a nice layer of toffee bits and I brought home an empty pan.  Trust me when I tell you, no brownie square will go undressed.  There is plenty to cover each and every one.  Did the recipe beat out my go-to?  Not sure about that, but this one is pretty good as well.

(Printable Recipe)

All American Heath Brownies

Recipe from the  back of Heath Bits bag

Ingredients

  • 1/3 cup butter
  • 1 1/2 oz Unsweetened Chocolate, roughly chopped
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 1/3 cup (8 oz pkg) Heath Toffee Bits

1.  Preheat oven to 350 degrees.  Grease an 8×8 inch baking pan.  Set aside.

2.  In a small bowl, combine flour, baking powder and salt.

3.  Melt butter and chocolate in a medium size saucepan over low heat, stirring occasionally.  Be careful not to let chocolate burn.  Once melted, remove from heat and stir in sugar until a coarse sand forms.

4.  Add eggs, one at a time, beating after each addition.  Stir in vanilla.

5.  Add flour to chocolate mixture, stirring until well blended.  Pour into prepared pan and spread evenly.

6.  Bake for 18-20 minutes or until brownie begins to pull away from the edge of pan.  Remove from oven, sprinkle with toffee bits, and cover tightly with foil.  Place on a wire rack to cool completely.  Remove foil, cut into squares.

Notes

  • Brownies are best the day they are baked.  I thought the toffee got a little soft the next day.
  • Mini chocolate chips would be good mixed into the brownie batter.

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Brownie Buckeye Bites

Posted in Brownies, Desserts, tagged , , , , , , , , on July 11, 2011 | 36 Comments »

Brownie, Buckeye, Brownie, Chocolate, Pretzels.  You know….just a combo of a few of the things I love into 1 grandiose bite!

In my head, these bites came together with no problem.  Due to my impatience, I cut the brownies too early (wait the recommended 3 hours) and the wrong way, so my attempt was longer and more tedious than it should have been.  The end result was well worth it.  However, between you and me, they would have been just as tasty in bar form.

If you do happen to make the bites, have fun piecing together the scraps.  Don’t worry what it looks like, pretty or messy, they taste just as good!

(Printable Recipe)

Brownie Buckeye Bites (or Bars)

Brownie Ingredients

Recipe from My Baking Addiction

  • 2/3 cup all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 2 ounces unsweetened chocolate
  • 4 ounces bittersweet or semi-sweet chocolate
  • 10 tbsp (1 stick plus 2 tbsp) unsalted butter
  • 1 1/4 cups sugar
  • 2 tsp vanilla extract
  • 3 large eggs, room temperature

1.  Adjust oven rack to middle position and preheat oven to 325 degrees.  Spray an 8×8 inch baking pan with cooking spray and then line with parchment paper or foil (I used parchment paper).  This will allow for easy removal to allow brownies to cool completely.

2.  In a small bowl, whisk together flour, salt, and baking powder.  Set aside.

3.  In a large microwavable safe bowl, melt chocolate and butter for about 3-4 minutes on a low setting.  Remove about half way through to stir together.  Place back in microwave until melted.  Continue to stir every so often and make sure not to burn the chocolate.  Once melted, whisk in sugar and vanilla until combined.  Next, whisk in eggs, one at a time until fully incorporated before adding the next.  Continue to whisk until batter is smooth and glossy.

4.  Using a rubber spatula, fold in dry ingredients just until combined.  Pour batter into prepared pan.  Bake  35-45 minutes (mine took about 38 minutes) or until a toothpick comes out with a few wet crumbs.  If toothpick comes out clean, brownies are overcooked.

5.  Cool in pan for about 5-10 minutes.  Using the extra parchment paper, remove brownies from pan and allow to cool completely on wire rack, at least 3 hours.  If not serving immediately, do not cut brownies.  Whole brownie cake can be wrapped in plastic wrap, then foil and refrigerated for up to 3 days.

No Bake Peanut Butter Ingredients

Recipe from Brown Eyed Baker

  • 1/4 cup unsalted butter, melted
  • 1 cup powdered sugar
  • 1/2 cup smooth peanut butter
  • 1/3 cup graham cracker crumbs

1.  In a medium glass bowl, melt butter in microwave.  Add in powdered sugar and combine until smooth.  Stir in peanut butter and graham crackers until completely combined and smooth.  After combined, I used a potato masher to make sure the graham cracker crumbs were small enough.

Bites

1.  Press No Bake Peanut Butter filling in 8×8 inch dish.  Place in freezer for 10-15 minutes.  In the mean time, using a small round biscuit cutter, cut out brownie circles.  Slowly cut brownie circle in half.  Remove peanut butter mixture, repeat circle cutting steps.  Using a small metal spatula, slowly remove circles from pan.  Place peanut butter filling in between cut brownie circles.  Repeat until all are stacked.

2.  In a small glass bowl, melt 4-5 ounces of semi-sweet chocolate in a microwave.  Using a spoon, place dollop of chocolate on stack and gently push to the outside until it starts to run over sides.  Crush up pretzel sticks on top and lightly push down.  Allow chocolate to cool before seving.

Bars

1.  Once brownies have cooled completely.  Remove parchment paper or foil, place brownies back in original pan you baked them in.  Place peanut butter filling on top of brownies.  Press down until smooth and firm, be careful not to push so hard you smash the brownies.

2.   In a small glass bowl, melt 4-6 ounces of semi-sweet chocolate in a microwave.  Pour melted chocolate over peanut butter mixture. Crush up pretzel sticks on top and lightly push down.  Allow chocolate to cool.  Cut into bars and serve.

Notes:

  • Best served same day or kept in an air tight container for 2 days.  
  • Important to make sure brownies are cooled completely before assembling bites or bars.  

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Peanut Butter Brownies

Posted in Brownies, tagged , , , , on June 1, 2011 | 14 Comments »

Hi folks! I feel like I should re-introduce myself since it’s been f-o-r-e-v-e-r since I’ve posted.  Trust me, nothing I’ve been eating is even close to blog worthy.  If I wasn’t able to make it in 5 minutes it wasn’t made.  But these on the other hand  need to be shared with anyone and everyone!

Make this!  Make this now!  If you can resist diving into the dreamy bowl of peanut butter swirl, you have more self control than me.  It’s amazing!!  Amazing!  Combine that with a decadent brownie mixture and – well – it’s pure bliss.  I realize I’m not posting a revolutionary flavor combo here, but these brownies on the other hand are perfect.  They are dense, delicious, fudgy, and won’t last long with any crowd.  Enjoy every morsel, I know I did!

(Printable Recipe)

Peanut Butter Brownies

Recipe from Brown Eyed Baker

Brownie Ingredients

  • 1¼ cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons dark unsweetened cocoa powder
  • 11 ounces dark chocolate, coarsely chopped
  • 1 cup (8 ounces) unsalted butter, cut into 1-inch pieces
  • 1 teaspoon instant espresso powder
  • 1½ cups granulated sugar
  • ½ cup packed light brown sugar
  • 5 eggs, at room temperature
  • 2 teaspoons vanilla extract
Peanut Butter Swirl Ingredients
  • ½ cup (8 tablespoons) unsalted butter, melted
  • 1 cup powdered sugar
  • 1½ cups creamy peanut butter
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract

1.  Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9×13-inch glass or light-colored baking pan. Line the pan with parchment paper.

2.  In a medium bowl, whisk the flour, salt, and cocoa powder together.

3.  Put the chocolate, butter and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.

4.  Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.

5.  Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.

6.  Pour the batter into the prepared pan and smooth the top.

7.  In a medium bowl, whisk together all of the peanut butter swirl ingredients. Using a spoon, place dollops of the peanut butter mixture all over the top of the brownie batter. Using a butter knife, swirl the chocolate and peanut butter, running the knife crosswise and lengthwise through the batters.

8.  Bake in the center of the oven for 30-35 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into squares and serve.

9.  Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.

Notes:
  • I didn’t use all the peanut butter swirl mixture because I wanted more of the brownie to stand out.  I don’t think you can go wrong with whatever amount you add though.  

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Toffee Brownie Bites with Salted Caramel Buttercream

Posted in Brownies, tagged , , , , , on May 12, 2011 | 24 Comments »

Moving to a new city can always be a bit daunting.  New job, new friends, new house, new neighbors…..and let’s be honest….the new neighbors thing can play a  huge part in liking said new house.  We have been very lucky to have met some fantastic neighbors and they are just the sweetest people.  Added bonus – they LOVE food!!  I mean, could this be any better.  Now, the hubs tells me they have quite the extensive cookbook collection and I’m secretly (or maybe not so secretly now) dying to check it out.  Last weekend we did some major spring cleaning and our wonderful neighbors were kind enough to let us borrow their power washer.  So from one foodie to another, I decided to say “Thanks” with some baked goodies.

Brent and I both thought these turned out quite tasty and based off the reviews we got next door and from his co-workers, they all agree.  The added buttercream gives the brownie bites an extra bit of sweet and salty that plays off the toffee beautifully.  I always think toffee bits get lost in the sea of chocolate batter, so I added a few on top and even a few in between.  I love me some toffee!  Happy Thursday folks!

(Printable Recipe)

Toffee Brownie Bites with Salted Caramel Buttercream

Toffee Brownie Bite Ingredients

  • 10 tbsp unsalted butter, room temperature
  • 1 1/4 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 1/3 toffee bits
  • 1/4 cup chocolate chips

1.  Preheat oven to 350 degrees.  Spray a mini cupcake pan with non-stick spray.

2.  In a mixer combine the butter, sugar, cocoa powder and salt until combined, about 2 minutes.  Add the vanilla extract and eggs.  Beat until combined.  With mixer on low, add the flour just until combined.  Stir in toffee bits and chocolate chips.

3.  Using a medium cookie scoop (about 1 1/2 tbsp), place 1 scoop of batter into mini cupcake pan and bake for 12-15 minutes.  Allow to cool in pan for about 5-7 minutes.  Run a knife along the edge to lift out brownie bite and let cool completely on a cooling rack.

Salted Caramel Buttercream

Ingredients

  • 2 sticks unsalted butter, room temperature
  • 1 tbsp vanilla extract
  • 1 1/2 cups powdered sugar
  • 1/2 cup caramel
  • 1/8-1/4 tsp salt

1.  In a large mixing bowl, beat butter and vanilla on high speed until pale and fluffy, about 3-4 minutes.  Turn mixer to low/medium and slowly add 1/2 cup powdered sugar at a time.  Beat until combined.  Add in caramel sauce and salt.  Beat until desired consistency is achieved.

2.  After brownie bites have completely cooled, cut in half with a serrated knife.  To achieve a clean cut, you may  need to clean the knife off every so often.

3.  Place about 1 tsp of buttercream on the bottom half of brownie.  Lightly press down top half of brownie bite to slightly flatten buttercream.  Garnish top with more buttercream and toffee bits.

Notes:

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Red Velvet Brownie Bites

Posted in Brownies, tagged , , , , on March 21, 2011 | 7 Comments »

Growing up I don’t remember red velvet cake being around or even trying it.  I think I had my first piece a few years ago and have had a slight crush ever since.  When I saw that Jessica combined that great taste with a brownie, I couldn’t resist.  I made mine bite size and added some cream cheese frosting.  I love the contrast of the white on top of the vibrant red brownie.  Keep an eye on the time.  I baked mine for 18 minutes and felt the edges were a little to crisp for me, but I like my brownies slightly undercooked.  Looking to change up a typical brownie recipe, give this one a try!

(Printable Recipe)

Red Velvet Brownie Bites

Recipe adapted from How Sweet It Is

Ingredients

  • 1/2 cup butter, at room temperature
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 3 tablespoons cocoa powder
  • 2 tablespoons red food coloring
  • 2/3 cups chocolate chips (optional)

1.  Preheat oven to 350 degrees.  Prepare mini muffin pan with non-stick spray.

2.  In a small bowl, combine cocoa powder, red food coloring, and 1 teaspoon vanilla to create a paste.

3.  In the bowl of an electric mixer, cream butter and sugar until fluffy. Add eggs one at a time, then add remaining teaspoon of vanilla. With the mixer on medium speed, add in cocoa powder mixture. Beat until batter is completely red. (If at this time your batter is NOT red, you can add a little more food coloring if desired. Color will depend on brand.) Add flour and salt, mixing until just combined.

4.  Drop by heaping tablespoonfuls into muffin pan. Bake for 15-18 minutes or until a toothpick inserted into the brownie comes out clean.  Remove brownie bites after 10 minutes and transfer to a cooling rack.  Allow to cool completely before frosting.

Cream Cheese Frosting

Recipe from My Baking Addiction

Ingredients

  • 8oz cream cheese, room temperature
  • 2 tbsp vegetable shortening
  • 3 tbsp butter, room temperature
  • 1 pound confectioner’s sugar (about 3 3/4 cup), sifted
  • 2 tbsp vanilla extract

1.  In a the bowl of a stand mixer fitted with the paddle attachment, cream together, cream cheese, shortening, and butter until well combined.

2.  With the mixer of low, gradually add the confectioners’ sugar until thoroughly incorporated and smooth. Add vanilla and mix to combine.

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