Peppermint Frosted Brownie Sugar Cookies

On Tuesday I had the opportunity to go to Tatertots & Jello's cookie exchange with my good friend Mandy from Baking with Blondie. I always love getting together with her, especially when it involves food- because we're bound to have lots of fun! Anyway, we had a week or so to come up with a cookie to bring and it took me up until the day before to finally decide on one! I think it had something to do with the ease involved. I desperately needed a dough that I could make, refrigerate and bake once our little one went to bed for the night. These cookies were the perfect solution! The dough came together in a matter of minutes especially since there's no chocolate melting involved (which is always a big time hog). Instead the dough gets all of its rich fudgy goodness from cocoa powder and chopped semi-sweet chocolate. After a few hours of refrigeration I rolled it out, cut the snowflakes and placed them onto a Silpat-lined sheet and then in to the oven to bake. They puffed up beautifully, nice and thick! With only a few minutes of baking time required, they came out smelling incredible and had perfectly crisp edges with a soft chewy inside- just like brownies. I whipped up some peppermint frosting to spread over top and then added peppermint candy cane sprinkles as a finishing touch. They were absolutely delicious... and such a fun little twist on a Christmas classic!

Peppermint Frosted Brownie Sugar Cookies
Ingredients

3 c. all-purpose flour
⅓ c. unsweetened cocoa powder
⅓ c. dutch-process cocoa powder
1½ c. sugar
1 c. (2 sticks) butter, room temperature
2 large eggs
2 tbsp. heavy cream
½ tsp. baking power
½ tsp. salt
1½ tsp. vanilla extract
½ tsp. peppermint extract
⅓ c. finely chopped semi-sweet chocolate (I used half of a Ghirardelli baking bar)

Peppermint Frosting:
2 ½ c. powdered sugar
½ c. (1 stick) butter, room temperature
2 tbsp. heavy cream
pinch salt
¼ tsp. vanilla extract
½ tsp. peppermint extract
1-2 drops red food coloring

Peppermint candies, baking chips or sprinkles for garnish

DIRECTIONS:

1. In the bowl of a stand mixer, cream butter and sugar until light and fluffy, about 2 minutes. Add heavy cream, vanilla and peppermint. With mixing speed on low, add one egg, mix then add the other. 

2. In a medium size mixing bow, whisk together flour, cocoa powders, baking powder, and salt. With mixing speed on low, gradually add the dry ingredients mixing until no flour/cocoa "pockets" remain. Add the chopped chocolate and mix until incorporated. Wrap the dough in plastic and place in the refrigerator to chill for 1 hour.*

3. Preheat oven to 350 degrees. Remove dough from refrigerator and roll out on a lightly floured surface to approximately ¼" thick. Cut into desired shapes, place onto a parchment-lined baking sheet for 8 to 10 minutes or until the edges are firm and the centers are soft and puffy. Remove from the oven and transfer to a wire rack to cool.

4. While the cookies are cooling, prepare the frosting by beating all of ingredients in the bowl of a stand mixer fitted with the whisk attachment for 2-3 minutes or until light and fluffy. Spread onto cooled cookies and top with desired peppermint garnishes.

*Dough can be made in advance and refrigerated overnight.

Adapted from Smitten Kitchen, Brownie Roll-Out Cookies | Makes 2-4 dozen, depending on cookie cutter size

Triple Chocolate Brownies

My search for the ultimate fudgy brownie is over. It's been a long journey but I think I've finally found a brownie recipe that I really love! It's dark, it's fudgy and it's really rich! Best of all, it's got a nice crisp top that cracks when you bite into it. Adding espresso powder helped to enhance the chocolate flavor and adding baking soda gave these an extra lift which eliminated any battery goo that might have otherwise resulted. I tossed in three kinds of chocolate to create the ultimate chocolatey brownie, but I think peanut butter chips or maybe even thin mints would be really good too! I took these to a family reunion and they were gone in about 15 minutes, everyone loved them! I hope you'll give this recipe a try, because I think you're going to love them too! P.S. See the note below if you're using an 8x8 pan.

Triple Chocolate Brownies

Ingredients

1 c. all-purpose flour

1¾ c. unsweetened cocoa powder

2½ c. sugar

1⅓ c. (2 sticks + 6 tbsp) butter

4 eggs

¼ tsp. baking soda

½ tsp. salt

½ tsp. espresso powder

1 tsp. vanilla

½ c. milk chocolate chips

½ c. semi-sweet chocolate chips

½ c. bittersweet chocolate chips (60%)

DIRECTIONS:

1. Preheat oven to 325 degrees. Line a 9x13 inch pan with parchment or foil, set aside.

2. In a large double boiler, melt butter then add espresso powder, mixing to dissolve. Add sugar and cook until the mixture becomes smooth and glossy. Remove from heat and allow the mixture to cool for 20 minutes. 

3. In the bowl of a stand mixer, combine the cooled (really it can be slightly warm) butter mixture and vanilla. With mixing speed on low add one egg at a time, mixing just until incorporated. 

4. In a medium size mixing bowl, whisk together flour, cocoa powder, baking soda, and salt. With mixing speed on low, gradually add dry ingredients. Mix until no flour pockets remain. Remove bowl from stand and fold in the three kinds of chocolate chips. 

5. Spread the brownie batter evenly into the prepared pan. Place in oven and bake for 25-30 minutes or until the brownies are set. Remove from oven and allow to cool for 45 minutes before cutting and serving.

NOTE: This recipe is for a 9x13 pan. You can make a half recipe and bake it in an 8x8 square pan for the same amount of time.

Adapted from Bittersweet, by Alice Medrich | Makes approximately 24 brownies

Oreo Cheesecake Topped Brownies

The other day I reached for a bag of pretzels and knocked the package of Oreos off the shelf. I was watching it in slow motion as it tumbled to the floor. I knew they were crushed, no longer any good for dipping in milk. Lucky for me there was only one row left, so I told Stephen I'd figure out a way to use them. It wasn't until yesterday that the idea hit me- Oreo Cheesecake Topped Brownies. Stephen and I both really loved the Cookie Dough Cheesecake Brownies I made a while back, so it seemed like the perfect solution. Plus he could still guzzle down a glass of milk with them! I quickly got to work and within an hour I had these gorgeous chewy and creamy bars. I chilled them for a few more hours to let the cheesecake set up and after dinner we devoured them. They were a huge hit and I don't even feel bad about dropping those Oreos :) In the words of Bob Ross, they were a "happy little accident!"

Oreo Cheesecake Topped Brownies
Ingredients
½ c. all-purpose flour
1 tbsp. unsweetened cocoa powder
4 oz semi-sweet chocolate, melted (use a Ghirardelli baking bar!)
¾ c. sugar
6 tbsp. (¾ stick) butter
2 eggs
¼ tsp. salt
¹⁄₈ tsp. baking powder
1 tsp. vanilla
½ c. semi-sweet chocolate chips

Cheesecake layer:
¼ c. sugar
1 (8 oz) package regular cream cheese, softened
1 egg
¼ tsp. salt
1 tsp. vanilla
8 Oreo cookies, chopped coarsely

DIRECTIONS:
1. Preheat oven to 350 degrees. Line an 8x8 baking pan with foil so that there is enough to pull the brownies out once they are done. Butter or spray lightly with baking spray. Set aside.
2. Over a double broiler, melt butter, sugar and chocolate. Whisk until smooth. Let mixture cool on counter for 5 minutes. Pour into the bowl of a stand mixer. Add vanilla and one egg, mix, then add the other egg, mix until incorporated.
3. In a small mixing bowl whisk together flour, cocoa powder, baking powder, and salt. With mixing speed on low, gradually add the dry ingredients. Mix until just combined. Remove bowl from stand and fold in chocolate chips. Set aside.
4. For the cheesecake batter, in a medium size mixing bowl, combine cream cheese, sugar, salt and vanilla. Beat until smooth. Add egg, then mix until just combined. Gently fold in chopped Oreos.
5. To assemble, pour the brownie batter into the prepared pan. Place in oven and bake for 10 minutes. Remove and carefully pour the cheesecake batter on top, gently spread to create an even layer. (to create the look above, place additional crushed Oreos on top of the batter) Place in oven and bake for an additional 30-35 minutes or until the cheesecake is set and is slightly golden brown around the edges.
6. Remove from oven and let cool in pan for 45 minutes before chilling in the refrigerator for 1-2 hours. When ready to serve, remove from pan using the foil overhang. Peel foil from brownies, cut and serve.
Adapted from Ready For Dessert, Brownies | Makes approximately 9 large brownies or 12 standard size brownies

Brownie Topped Peanut Butter Bars

This past weekend flew by! Did it seem that way to you? I still can't believe that Easter is next Sunday! Anyway, yesterday after lunch I was trying to think of a way to incorporate a little box of Reese's eggs into a dessert. Since the husband ALWAYS wants brownies I thought I'd mix things up a bit and create a double layered treat. I started off by using a peanut butter "brownie" base and loaded it with peanut butter chips, then I added a thin layer of dark rich brownie on top. I sprinkled chocolate chips and Reese's eggs over it all and called it good. These bars turned out to be a huge hit! It satisfied the peanut butter fanatic in me, and the brownie lover in Stephen. Happy Monday all!!!

Brownie Topped Peanut Butter Bars

Ingredients

Brownie batter:

¾ c. all-purpose flour

½ c. Dutch-process cocoa powder

1 c. sugar

8 tbsp. (1 stick) butter, room temperature

2 eggs

½ tsp. baking powder

¼ tsp. espresso powder

½ tsp. salt

1 tsp. vanilla

⅓ c. chocolate chips

Peanut butter batter:

¾ c. flour

1 c. sugar

1 c. peanut butter

8 tbsp. (1 stick) butter, room temperature

2 eggs

¼ tsp. baking powder

½ tsp. salt

1 tsp. vanilla

½ c. Reese's peanut butter chips

Garnish:

½ c. Reese's eggs or Reese's Pieces

½ c. chocolate chips

¼ c. mini chocolate chips

DIRECTIONS:

1. Preheat oven to 350 degrees. Line a 9x13" pan with aluminum foil, spray lightly with baking Pam.

2. Begin with making the brownie batter. In a small saucepan over low heat add butter. Once butter has melted, add sugar. Heat until the mixture becomes glossy but don't let it bubble. Remove from heat and set aside.

3. In the bowl of a stand mixer, combine cocoa powder, baking powder, espresso powder, salt, and vanilla. Gradually beat in one egg at a time. When the butter mixture has cooled (give it about 5-7 minutes or so) slowly add to the cocoa-egg mixture. Beat just until combined.

4. With mixing speed on low, gradually add the flour. When mixture is warm, but not hot (you don't want to melt the chocolate chips), remove bowl from stand and fold in chocolate chips. Set aside.

5. In the bowl of a stand mixer, cream butter, peanut butter and sugar (2-3 minutes). Add vanilla, salt and baking powder. Gradually beat in one egg at a time. With mixing speed on low, add four, mix until just combined. Remove bowl from stand and fold in peanut butter chips.

6. Pour peanut butter batter into the prepared pan. Spread evenly to coat the bottom. Then pour the brownie batter on top, spreading to completely cover the peanut butter layer. Sprinkle with chocolate chips and Reese's candies.

7. Place in oven and bake for 35-40 minutes or until the bars are set (they should be nice and crusty on the edges and set in the middle, if you gently shake the pan they should not wiggle). Remove from oven and allow to cool in the pan on top of a wire rack for 45 minutes. Using the foil edges, remove bars from pan and allow to sit for 15 more minutes before cutting.

NOTE: Espresso powder can be purchased at Williams-Sonoma, King Arthur Flour or Sur La Table.

Brownie recipe adapted from King Arthur Flour, Fudge Brownies | Makes approximately 12-16 large bars

Cookie Dough Cheesecake Brownies

So a few weeks ago, (ok several, more like before Thanksgiving) I decided to make Stephen some brownies. I didn't have to go into work until that afternoon so I planned on making a quick batch of triple chocolate brownies and calling it good. Somehow when I reached for the butter I grabbed a brick of cream cheese which got me thinking. I decided to make those triple chocolate brownies into cheesecake brownies, and then last minute whipped up a batch of eggless cookie dough to fold into it. Let me tell you, these turned from ordinary to extraordinary within a matter of minutes. They're everything you could ask for in a bar- chocolatey, creamy and filled with cookie dough. A triple threat of sorts. Stephen loved them and so did I! It only took us 2 days to eat the entire pan!

Cookie Dough Cheesecake Brownies
Ingredients
½ c. all-purpose flour
1 tbsp. unsweetened cocoa powder
4 oz semi-sweet chocolate, melted (use a Ghiradelli baking bar!)
⅔ c. sugar
6 tbsp. (¾ stick) butter
2 eggs
¼ tsp. salt
1 tsp. vanilla
½ c. semi-sweet chocolate chips
¼ c. dark chocolate chips

Cheesecake layer:
½ c. sugar
2 (8 oz) packages regular cream cheese, softened
2 large egg yolks
¼ tsp. salt
½ tsp. vanilla

Eggless cookie dough:
¼ c. butter, room temperature
¼ c. + 2 tbsp. brown sugar, packed
¼ c. + 2 tbsp. flour
pinch of salt
½ tsp. vanilla
2 tsp. water
2 tbsp. semi-sweet mini chocolate chips

DIRECTIONS:
1. Preheat oven to 350 degrees. Line an 8x8 baking pan with foil so that there is enough to pull the brownies out once they are done. Butter or spray lightly with baking spray. Set aside.
2. Over a double broiler, melt butter, sugar and chocolate. Whisk until smooth. Let mixture cool on counter for 5 minutes. Pour into the bowl of a stand mixer. Add vanilla and one egg, mix, then add the other egg, mix until incorporated.
3. In a small mixing bowl whisk together flour, cocoa powder and salt. With mixing speed on low, gradually add the dry ingredients. Mix until just combined. Remove bowl from stand and fold in chocolate chips. Set aside.
4. For the cheesecake batter, in a medium size mixing bowl, combine cream cheese, sugar, salt and vanilla. Beat until smooth. Add egg yolks one at a time, then mix until just combined. Set aside.
5. For the eggless cookie dough, in a small mixing bowl, combine butter, brown sugar, flour, salt, vanilla, and water. Mix until combined, then gently fold in the mini chocolate chips. Roll into ½" balls. Set aside.
6. To assemble, pour the brownie batter into the prepared pan. Pour the cheesecake batter on top and  carefully spread to create an even layer. Submerge cookie dough balls into the cheesecake. Place in oven and bake for 35-40 minutes or until the cheesecake is set and is slightly golden brown around the edges.
7. Remove from oven and let cool in pan for 30 minutes before chilling in the refrigerator for 1-2 hours. When ready to serve, remove from pan using the foil overhang. Peel foil from brownies, cut and serve.
NOTE: There are no leaveners in the brownie recipe... they turn out just fine :)
Adapted from Ready For Dessert, Brownies | Makes approximately 9 large brownies or 12 standard size brownies

Salted Caramel Brownie Bites

 
A couple of weeks ago when my mother-in-law was in town we headed down to Provo and stopped by the BYU Bookstore. Ahh... so many memories there (it was where I worked while in college). Anyway, we had to hit the candy counter. Yes, had to. They've got chocolate covered cinnamon bears, decadent fudge, and the most amazing little salted caramel chocolates. We ate a few and I saved the rest, hoping that they'd last us through the following few weeks (we tend to eat any and all chocolate in sight, don't judge). I knew if I didn't take drastic measures they'd be gone, so I tucked them away in our pantry. The other day I found them. I was just about to make some brownies when it hit me: PUT THEM IN THE BROWNIES! Yes... mini brownies, that way the chocolate to caramel ratio would be perrrfect. Oh and by topping them with a few mini chocolate chips and a pinch of sea salt they'd be even more perfect! Turns out they were. Stephen ate three or four within 10 minutes. They were gone by the end of the night. No worries, Stephen's brother was over to help out too... we're not that bad, geesh ;)

Salted Caramel Brownie Bites

Ingredients
¼ c. all-purpose flour

1½ tsp. cocoa powder

2 oz. dark or semi-sweet chocolate (I use a half of a Ghiradelli baking bar)

⅓ c. sugar

3 tbsp. butter

1 egg

¹⁄₈ tsp. salt

½ tsp. vanilla

12 salted caramel chocolates

3 tbsp. mini chocolate chips + extra to sprinkle on top

Pinch of sea salt for garnish

DIRECTIONS:
1. Preheat oven to 350 degrees. Spray a mini cupcake/muffin tin with baking spray, set aside.

2. Over a double broiler, melt butter, sugar and chocolate. Whisk until smooth. Let mixture cool on counter for 5 minutes. Pour into the bowl of a stand mixer. Add vanilla and egg, mix until incorporated.

3. In a small mixing bowl whisk together flour, cocoa powder and salt. With mixing speed on low, gradually add the dry ingredients. Mix until just combined. Remove bowl from stand and fold in chocolate chips.

4. Scoop a small amount of batter into the bottom of each well, just enough to cover the base. Place a salted caramel into the center, then cover with remaining batter until each is ¾ of the way full. Sprinkle with mini chocolate chips. Place in oven and bake for 9-11 minutes, being careful not to burn the brownies (the edges should be set). 

5. Remove from oven and sprinkle with sea salt. Let cool in pan for 3-4 minutes, then transfer to a wire rack to cool completely (about 20 minutes).

NOTE: There are no leaveners in the brownie recipe... they turn out just fine :)
Adapted from Ready For Dessert, Brownies | Makes approximately 12 mini brownie bites

Peanut Butter Swirl Brownies

Stephen is kind of obsessed with brownies. He especially loves it when I load them with huge chucks of chocolate. Me, not so much. I'd rather eat a cookie or a bowl of ice cream. But every once in a while I'll toss in a pan... and eat a few. So the other night when he asked me to make him peanut butter brownies I headed to the kitchen and went to work. I've had chocolate brownies with a peanut butter swirl several times, and somehow during the baking process the swirl always manages to melt and disappear- not cool. I want to taste the peanut butter, bite into it and know it's there! You know what I mean? That meant making a peanut butter batter, something that would hold up. I found a good recipe and adapted it to fit the brownie recipe that he really loves. The result: perfection. These brownies are not to be messed with. They were gobbled up within seconds... seriously!

Peanut Butter Swirl Brownies
Ingredients
½ c. all-purpose flour
1 tbsp. unsweetened cocoa powder
4 oz semi-sweet chocolate, melted (use a Ghiradelli baking bar!)
⅔ c. sugar
6 tbsp. (¾ stick) butter
2 eggs
¼ tsp. salt
1 tsp. vanilla
½ c. semi-sweet chocolate chips + 1/4 c. mini semi-sweet chocolate chips

For the peanut butter batter:
¼ c. flour
½ c. sugar
½ c. creamy peanut butter
4 tbsp. (½ stick) butter, room temperature
1 egg
¹⁄₈ tsp. baking powder
¼ tsp. salt
1 tsp. vanilla

DIRECTIONS:
1. Preheat oven to 350 degrees. Line an 8x8 baking pan with foil so that there is enough to pull the brownies out once they are done. Butter or spray lightly with baking spray. Set aside.
2. Over a double broiler, melt butter, sugar and chocolate. Whisk until smooth. Let mixture cool on counter for 5 minutes. Pour into the bowl of a stand mixer. Add vanilla and one egg, mix, then add the other egg, mix until incorporated.
3. In a small mixing bowl whisk together flour, cocoa powder and salt. With mixing speed on low, gradually add the dry ingredients. Mix until just combined. Remove bowl from stand and fold in chocolate chips. Set aside.
4. For the peanut butter batter, in a medium size mixing bowl, combine butter, peanut butter and sugar. Using a hand mixer, beat until fluffy and smooth. Add vanilla and egg, mix until incorporated. Sprinkle in baking powder and salt, gradually add flour while mixing.
5. To assemble, pour half of the brownie batter into the prepared pan. Dollop half of the peanut butter batter on top and swirl. Pour the remaining brownie batter on top, then dollop the remaining peanut butter batter, swirl (I folded over some of the brownie batter so there weren't huge chunks of peanut butter batter). Once the top is swirled, place in oven and bake for 35-38 minutes. The peanut butter batter should begin to brown on top.
6. Remove from oven and let cool in pan for 25 minutes. Remove using the foil overhang and place on a wire rack to cool completely (another 20 minutes or so). Remove foil from brownies, cut and serve.
NOTE: There are no leaveners in the brownie recipe... they turn out just fine :)
Adapted from Ready For Dessert, Brownies | Makes approximately 9 large brownies or 12 standard size brownies

Flourless Mississippi Mud Brownies

I mentioned in the previous post that I was able to meet up with my room mates from freshman year (and their husbands/kids). We all brought food to eat and share. Since one of the husbands has a gluten allergy, I made something he could enjoy along with the rest of us. I found this recipe via one of my favorite sites, Punchfork, by filtering the recipes for gluten-free only. When I scrolled down and saw a brownie recipe I immediately bookmarked it. I've been a huge fan of David Lebovitz and would try any and all of his recipes. Since I had never made anything that had to be 100% GF, I wanted to make sure I did it right. I added a few ingredients (after carefully checking to make sure they were safe) and turned ordinary brownies into Mississippi mud brownies. Why? Well, Stephen asked me a few weeks ago to make them and I thought this would be the perfect opportunity, after all, Kraft marshmallows are GF too! If you're scared about the whole no flour thing, don't worry, they don't need it. I was pleasantly surprised by both their texture and taste... and with that ooey gooey topping, you can't go wrong! Happy gluten-free baking!

Flourless Mississippi Mud Brownies

Ingredients
6 tbsp. butter
1 c. (8 oz.) bittersweet or semisweet chocolate, chopped
¾ c. sugar
2 eggs

1 tbsp. unsweetened cocoa powder (natural or Dutch process)
3 tbsp. corn starch

¼ tsp. vanilla

pinch of salt

¼ c. mini chocolate chips

½ (7 oz.) jar Kraft marshmallow fluff

1 c. mini Kraft marshmallows

DIRECTIONS:
1. Preheat oven to 350 degrees. Line an 8x8" baking pan with foil, leaving about 1" of overhang (so you can easily pull the brownies out). Lightly grease the foil with butter or non-stick cooking spray. Set aside.
2. In a double broiler, melt the butter and chocolate over low heat, stirring constantly until smooth.
3. Remove from heat and stir in the salt and sugar. Add eggs one at a time, mixing after each addition. Add vanilla and mix until incorporated.
4. In a medium size mixing bowl, whisk together the cocoa powder and corn starch. Slowly add these dry ingredients into the chocolate mixture. Beat the batter vigorously for 1-2 minutes, until the batter is no longer grainy and nearly smooth (it will pull away from the sides of the bowl).
5. Fold in the chocolate chips. Pour batter into the prepared pan.
6. Bake for 26 minutes, remove from oven and top with marshmallow cream. Sprinkle mini marshmallows on top and bake for an additional 3-4 minutes or until the marshmallows begin to puff. Do not overbake. Remove from oven place pan on a wire rack. Cool completely (45 minutes) before cutting and serving.

Adapted from Ready for Dessert by David Lebovitz, Gluten-free Brownies | Gluten Free | Makes approximately 9-12 brownies

Caramel Pecan {Turtle} Brownies

Last week when I was at Target, I stumbled upon mini Rolos. Stephen and I love trying new candy so I grabbed a few small bags of them and went on my way. When I got home I opened one of the bags and realized that they were about ¼" smaller than the normal ones. I was slightly disappointed because I was expecting them to be small enough to go in cookies. So I scratched the idea of cookies and decided to make brownies with them. I've always loved turtle cheesecake and turtle candies, so I melted down the Rolos, combined them with additional caramel, chocolate and nuts, and created turtle brownies. The brownie itself is neither too fudgy or cakey. It is however, rich, and of course the topping only adds to it. I think this was a great way to liven up brownies! I think you'll agree too!

Caramel Pecan {Turtle} Brownies
Ingredients
1 c. (2 sticks) unsalted butter
2 c. granulated sugar
1 tbsp. vanilla extract
4 large eggs

¾ c. cocoa powder (Hershey's)
1 c. all-purpose flour
½ tsp. baking powder
¼ tsp. salt

½ tsp. espresso powder

Topping:
1½ c. Rolo chocolate candies, (melted in a microwave safe bowl

with 1 tbsp. butter + 2 tbsp. heavy cream and mixed until smooth)

⅓ c. caramel ice cream topping

½ c. chopped pecans

½ c. mini chocolate chips

chocolate ganache (2 oz. bittersweet chocolate, finely chopped +
¼ c. heavy cream, melted and mixed until smooth)

DIRECTIONS:

1. Preheat oven to 350°F. Line a 9 x 13 pan with parchment paper. Set aside.
2. In a medium saucepan, heat butter over medium heat until melted. Gradually add sugar until it begins to dissolve. Remove from heat and stir in espresso powder and vanilla extract. 

3. Add eggs, one at a time, mixing well with a spatula or wooden spoon after each addition.

4. In a medium mixing bowl, combine flour, cocoa, baking powder and salt; whisk until combined. Slowly pour into wet ingredients, mix until combined (scrape the bottom of the bowl and the sides to make sure you get all of the dry pockets). Stir in ¼ c. mini chocolate chips and ¼ c. pecans. Pour batter into prepared pan.
5. Drizzle caramel evenly over the brownies. Using a toothpick, swirl caramel into brownies. Bake for 35 minutes. Remove from oven and spread prepared Rolo topping over while brownies are hot. Sprinkle with remaining mini chocolate chips and pecans. Return to oven for 3-5 more minutes. Remove from oven and allow brownies to cool completely in the pan on a wire rack (30 minutes or so). Once cool, drizzle with chocolate ganache. Refrigerate for 1 hour. Cut into squares and serve.

Adapted from Two Peas & Their Pod, Caramel Twix Brownies | Makes approximately 24 small squares

Peanut Butter Chocolate Chip Blondies

Yesterday was one of those days where I just had to have something sweet. Surprisingly enough the only chocolate we had in our apartment was in the form of chocolate chips, so that left me with only one option- bake something. I knew I didn't want to make cookies (they would have taken too much time) so I decided to whip up some delicious "blondie" bars. I love the combination of chocolate and peanut butter, so this was definitely a winning recipe for me. Clearly I was a little antsy about getting the bars out of their pan, as you can see from the large crack down the middle. Note to self: just let them cool for a couple more minutes because they're well worth the wait!

Peanut Butter Chocolate Chip Blondies
Ingredients:
1½ c. all-purpose flour
1 tsp. baking powder
½ tsp. salt
8 tbsp. (1 stick) butter, melted
½ c. peanut butter
1½ c. light brown sugar, packed
2 whole eggs + 1 egg yolk
1 tsp. vanilla
1 c. semi sweet chocolate chips

DIRECTIONS:
1. Preheat oven to 350 degrees. Line or lightly grease an 8 X 8" baking pan for thick & gooey bars (for thinner bars see note below*).
2. In a medium mixing bowl, whisk together flour, baking powder, and salt. Set aside.
3. In the bowl of a stand mixer, cream the butter and peanut butter until smooth. Add sugar and beat for 1 minute. Add the eggs one at a time, mixing after each addition. Add vanilla and mix until combined.
4. With mixing speed on low, add the dry ingredients and mix until combined.
5. Remove bowl from stand and fold in the chocolate chips.
6. Pour the batter into the prepared pan. Smooth with a spatula and place into oven to bake for 35-40 minutes or until the center is done and the top is golden brown. Remove from oven and place on a wire rack to cool for 30 minutes. Remove from pan and allow to cool for 15 more minutes.
*Note: If you want thinner ones, bake them in a 9 x 13" pan for 24-28 minutes.

Adapted from Bakerella, Peanut Butter Chocolate Chip Brownies w/ Frosting | Makes approximately 9 bars

Fudgy Cocoa Brownies

Wednesday afternoons I try to make some kind of treat to go along with the activity I've planned for my Cub Scouts. Keeping in mind that whatever I make has to be kid-friendly, I usually make something with peanut butter or chocolate. I hadn't made brownies in a while, so I thought I'd give them a go. These brownies are so easy to make. Most of the work is done in the microwave, but the best part is that they only bake for 30 minutes, unlike most boxed mixes that can take up to 45 minutes. When they're done, they come out fudgy, with intense chocolate flavor and have a crisp and crinkled top. I'm sure this will become your go-to brownie recipe... it is mine!

Fudgy Cocoa Brownies
Ingredients
10 tbsp. butter
1 1/4 c. sugar
3/4 c. unsweetened cocoa powder (regular or Dutch-process)
1/4 tsp. salt
3/4 tsp. vanilla extract
1/8 tsp. espresso powder
2 large eggs
1/2 c. + 2 tbsp. all-purpose flour
1/2 c. chocolate chips
1/8 c. mini chocolate chip morsels (to sprinkle on top)
1/2 c. chopped walnuts (optional)

DIRECTIONS:
1. Preheat oven to 325 degrees. Line an 8x8 square pan with foil, leaving an overhang on two sides (you will pull them out of the pan this way).
2. In a medium heatproof bowl, combine butter, sugar, cocoa, espresso powder and salt. Microwave on high for approximately 1 minute and 30 seconds. Remove from microwave and stir with a spatula until mixture is smooth. It will look gritty but once it cools a bit and add the remaining ingredients, it smoothes out.
3. Stir in vanilla. Then add eggs, one at a time, mixing well after each addition. The batter will become smooth and shiny- this is what you want. Slowly add in flour, mix until it begins to disappear. Beat vigorously by hand for 45 seconds or so.
4. Add regular sized chocolate chips and walnuts. Mix well. Pour into foil-lined pan, spread evenly. Sprinkle mini morsels on top.
5. Place in oven and bake for 30 minutes. Remove from oven and place on top of a wire rack to cool completely (about 45 minutes or so). Lift up the long ends of the foil and remove from pan. Cut into 9 or 16 squares.
Adapted from Smitten Kitchen- Cocoa Brownies | Makes approximately 9-16 bars, depending on how you cut them

Holiday treat #3

A while ago when we were stopped at a gas station on our way back from Utah, we discovered mini Reese's peanut butter cups. They were delicious on their own, but I though they'd be even better in brownies. The other day when we were at the store I saw that they were being sold in big pouches, so I bought one and made up a batch of these- 

Deep Dark Peanut Butter Cup Brownies
Ingredients
1 c. (2 sticks) unsalted butter
2¼ c. granulated sugar
4 large eggs
1¼ c. Dutch-process cocoa
1 tsp. salt
1 tsp. baking powder
1 tsp. espresso powder (optional)
1 tbsp. vanilla extract
1½ c. unbleached all-purpose flour
1 c. chocolate chips
1 c. mini Reese's peanut butter cups chopped in half

DIRECTIONS:
1. Preheat oven to 350 degrees and lightly grease a 9" x 13" pan.
2. In a medium-sized sauce pan over low heat, melt butter, remove from heat and then add sugar and stir to combine. Return the mixture to heat until it is hot but not bubbling. It will become shiny and glassy. Continue to stir.
3. While the mixture is heating for the second time, crack 4 eggs into a large mixing bowl and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla until smooth.
4. Add the butter/sugar mixture and combine, stirring until smooth.
5. Add the flour, stirring until smooth. Wait until mixture has slightly cooled (10 minutes or so) to add chocolate chips and peanut butter cups.
6. Pour batter into the greased pan and bake for 30-35 minutes until a cake tester inserted into the center of the pan comes out clean. The brownies should look set and crusty around the edges and the middle should look moist and shiny.
7. Remove from oven and cool on rack for 30 minutes before serving.
Adapted from King Arthur Flour, Deep-Dark Fudgy Brownies | Makes approximately 24 bars

Attention chocolate lovers

This recipe is not for the faint of heart. It's packed full of dark cocoa & chocolate chips & it's oh so good!

Deep-Dark Fudgy Brownies


Ingredients:
2/3 cup (3 ounces) Double-Dutch Dark Cocoa
1 1/2 cups (10 1/2 ounces) granulated sugar
1/2 cup (2 ounces) confectioners’ sugar

3/4 teaspoon salt
1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1 tablespoon espresso powder
1 cup (4 ounces) toasted pecans or walnuts, diced (optional)
1 cup (6 ounces) semisweet chocolate chips (optional)
3 large eggs
1/2 cup (3 1/2 ounces) vegetable oil
2 tablespoons(1 ounce) water or brewed coffee

In a large mixing bowl, whisk together the cocoa, sugars, salt, flour, espresso powder, nuts, and chips. Add the eggs, oil, and water or coffee, mixing just until smooth. Spoon the mixture into a lightly greased 8 x 8" or 9 x 9" square pan, smoothing the top.

Bake the brownies in a preheated 350°F oven for about 35 minutes (for the 9" pan), or 45 minutes (for the 8" pan). To see if the brownies are done, remove the pan from the oven, and stick the tip of a sharp knife into the center of the brownies. Wriggle it around just enough to see what’s going on. Is the batter under the crust still shiny, wet, and smooth? Continue to bake the brownies, checking frequently. Is it ultra-moist, but not shiny, and “crumby” looking? Take them out, they’re done.

Place the pan of brownies on a cooling rack, and allow them to cool for 1 hour before slicing.  Yield: 16 rich brownies.

{Recipe courtesy of King Arthur Flour}