The Perfect Fudgy Brownie

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Last week it was birthday time again at my work.  We had 3 more birthdays to celebrate this month and I wanted to bring something in to work to share with everyone.  

This brownie recipe has been going around social media like crazy so I had to jump on the band wagon and try it for myself.  The brownies have great flavor, very rich, but I was bummed because I think I over cooked my batch.  My co-workers told me to feel free to keep testing out the recipe, and they will keep eating all the test batches,  haha but I think I just cooked them for a few minutes too long.  I was hoping for a more "fudgy" brownie and I think it would have been achieved if I had just taken them out of the oven a little sooner.  

Oh well, next time they will be perfect and I will be sure to post an update!

Happy Birthday Gina!

Fudgy Brownies - Adapted from Buns In My Oven

Yield: 24 Brownies
Ingredients:
1 Cup Butter, unsalted
2 1/4 Cups Sugar
4 Large Eggs, room temp
1 1/4 Cups Cocoa Powder, unsweetened
1 Teaspoon Salt
1 Teaspoon Baking Powder
1 Teaspoon espresso powder, optional (I used 1 packet of Starbucks VIA and dissolved it into the vanilla)
1 Tablespoon Vanilla Extract
1 1/2 Cups Flour
2 Cups Semi-Sweet Chocolate Chips

Directions:

1. Pre-heat the oven to 350 degrees. Butter a 9x13 baking dish.
2. In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil.
3. Pour butter mixture into the bowl of a kitchen Aid mixer or a large bowl and let it cool for 5 minutes.
4. Beat in cocoa powder, eggs, salt, baking powder, espresso powder, and vanilla extract. Mix until well combined.
5. Stir in the flour and chocolate chips until well combined.
6. Spread into prepared pan (batter will be very thick and sticky) and bake for about 25 minutes, until a tester comes out mostly clean. The edges should be set and the center should still look slightly moist, but not uncooked. Cool on a wire rack.
7. Enjoy with a glass of cold milk!

recipe from King Arthur Flour

Chocolate Fudge Caramel Brownies

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www.goddessofbaking.com

This Valentine's Day, surprise your loved ones with these simple and delicious chocolate fudge brownies with a gooey caramel center. This exquisite treat is perfect for anyone with a BIG sweet tooth.  I was busy running around on Saturday so I went with a box mix brownie this time.  We had friends coming over for dinner so I made these to spoil them afterwards! After dinner, we walked over to my neighbor's house for game night and I brought the rest of the batch with me. Instantly, my brownies were a hit! No one could tell that these brownies were made from a box because they were super moist and gooey.  

Chocolate Fudge Caramel Brownies

Adapted from I Heart Nap Time
Ingredients:
Fudge Brownie Mix (+ ingredients the box calls for) - I used Ghirardelli Supreme
1/4 Cup Sweetened Condensed Milk
1 Cup Chocolate Chips - I used semi-sweet ones
1 (11oz) Package Caramel Bits or Wrapped Caramels
1/2 Cup Sweetened Condensed Milk

Directions:

1. Preheat oven to 350. Line a 9x13 or 8x8 pan with foil and set aside. I made mine in an 8x8 for thicker brownies.
2. In a large bowl combine the brownie mix and the ingredients that the box calls for. Then mix in 1/4 cup sweetened condensed milk and the chocolate chips.
3. Then, combine your caramels and 1/2 cup sweetened condensed milk in a small pan over medium heat.  Keep an eye on the caramel so it doesn't burn and stir constantly.
4. While the caramel is warming up, pour half of the batter into the pan and bake for 8-10 minutes.
5. Stir the caramel mixture until smooth (about 10 min) and then pull out the brownie pan and drizzle the caramel over the bottom layer. Then pour the remaining brownie batter over top. Continue to bake the brownies for approximately 25-35 minutes, or until a toothpick comes clean.
6. Remove pan from oven and allow to cool. Then lift the foil and brownies out of the pan for easy cutting. - I stupidly skipped the foil step and boy was I sorry.  I lost lots of precious brownie that stuck to the pan and was too hard to eat.
7. Enjoy!

Guinness Brownies

Happy St. Patrick's Day!!

Here is a great easy recipe for a St. Patty's Day party!  The beer flavor is there, but very subtle.  Very festive if you are drinking Guinness today!

Guinness Brownies,  Adapted from Heatherchristo.com

Yield: makes 16 brownies

Ingredients:

6 oz dark semi-sweet chocolate pieces
1/2 cup, plus 1 Tbs butter, soft
1 1/2 cups sugar

1/3 cup Guinness Beer
1 eggs
2/3 cups flour
4 Tbs dark cocoa powder
6 oz semi sweet chocolate chips

Directions:

1. Preheat the oven to 350 degrees.
2. Take an 8x8 pan, and put a sheet of parchment paper down on the bottom of the pan. I then spray the top of the parchment, and the sides of the pan with non-stick baking spray.
3. Take the chopped chocolate and microwave it for 90 seconds.  Whisk the chocolate until very smooth. Set aside to cool.
4. In a large bowl, using an electric mixer, whip the butter and sugar until it is light and fluffy. Add the beer and beat until well combined.
5. Beat the eggs in one at a time, until they are completely mixed in, then slowly beat in the cooled melted chocolate.
6. Sift the flour and coco together, and then slowly add it to the batter, mixing in until it is just combined.
7. Add the chocolate chips, and mix until just combined.
8. Transfer the batter to the prepared pan, and spread evenly to the edges.
9. Bake the brownies at 350 degrees for 25-30 minutes or until a skewer comes out clean. Do not over bake!
10. When the brownies are finished, let them cool completely before cutting into them for the cleanest cut.
11. Enjoy responsibly!

Cocoa Brownies

So Wednesday night a friend came over for enchiladas and then we made brownies.  They are amazing!! Very rich and Chocolaty!! The End. 

Instagram Photo

Cocoa Brownies by Alton Brown - Foodnetwork.com
Yield: 16 Brownies
Ingredients:
Soft butter, for greasing the pan
Flour, for dusting the buttered pan
4 Eggs
1 Cup Sugar
1 Cup Brown Sugar
8 Ounces Melted Butter, unsalted
1 1/4 Cups Cocoa, sifted
2 Teaspoons Vanilla extract

1/2 Cup Flour, sifted 1/2 Teaspoon Kosher Salt

Directions:

1. Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.
2. In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. 
3. Add remaining ingredients, and mix to combine.
4. Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. 
5. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.
6. Enjoy!!

SERVINGS: 16 (PER BROWNIE); Calories: 243; Total Fat: 13 grams; Saturated Fat: 8 grams; Protein: 3 grams; Total carbohydrates: 28 grams; Sugar: 22 grams Fiber: 1 grams; Cholesterol: 83 milligrams; Sodium: 82 milligrams

100th Post & Nutella Cream Cheese Swirled Brownies

Today is also my 100th post!! I have been blogging for almost a year now and I love still love it.  I started my blog while sitting in my biology class one day.  I already followed a few blogs and I thought to myself, I can do this too!  My style has changed over the months, and my photography has improved but I still love baking and sharing my treats with everyone.  I have a lot to make on my Baking Bucket List, so I will continue blogging and trying new recipes!  I hope you enjoy this recipe for Nutella cream cheese brownies!  They are truly amazing!!

P.S. The CMA's were AMAZING tonight!!!

Nutella Cream Cheese Swirled Brownies - Adapted from Lovin The Oven

Yield: 16 Squares

Cream Cheese Topping Ingredients:

5 Oz Cream Cheese - not whipped
2 Tablespoons Butter, room temperature and unsalted
1/4 Cup Sugar
1 Egg
1 Tablespoon Flour
1/4 Cup Nutella

Brownie Batter Ingredients:
3/4 Cups Flour
1/3 Cup Unsweetened Cocoa
1/2 Teaspoon Baking Powder
1/2 Teaspoon Salt
1/2 Stick of Butter, room temperature and unsalted
1 Cup Sugar
1 Teaspoon Vanilla
2 Eggs

Directions:

1. Pre-heat oven to 350.  Grease and line a 8 x 8 baking pan with cooking spray.
2. Cream cheese topping - 
1. Cream together butter, sugar and flour. Add cream cheese and mix/blend until smooth.
2. Scrape bowl and add the egg and beat until the topping is nice and creamy. 
3. Scrap bowl and add Nutella, beat about one minute or until the nutella is mixed into the cream cheese mixture completely.
4. Set topping aside and mix brownie batter.
3. Brownie batter - 
1. Sift flour, cocoa, salt and baking powder into a medium sized bowl.
2. In a small bowl cream sugar and 1/2 stick of butter, add eggs one at a time, beat well then add vanilla.
3. Fold egg, sugar, butter and vanilla mixture into the bowl of dry ingredients.
4. Spread 3/4 of the brownie batter into the bottom of an 8 x 8 baking dish.
4. Randomly dollop the cream cheese topping over the brownie batter.
5. Randomly dollop the rest of the brownie batter on top of the cream cheese batter. Swirl with the tip of a knife.
6. Bake at 350 for 40 to 50 minutes.
7. Enjoy!!

Butterfinger Brownies

Do you have leftover Halloween candy!?  Here is one way you can use some of it.  See I planned for this to happen.  When I picked out my Halloween candy, I only bought stuff I knew I could bake with after.  When the trick-or-treaters stopped coming, I dumped out the candy bowl and starting sorting and counting my loot.  I found this recipe and knew it would be a perfect recipe for my 12 butterfingers.  Tomorrow I am making something with my 10 Heath Bars, so look forward to that recipe!  Anyway, I pulled these straight out of the oven to take to Working Wardrobes to share some good news with them.  The whole staff at Working Wardrobes has been so supportive and helpful over the years, I cant thank them enough.  These were a huge hit and I will be making another treat on the 13th for all the volunteers at the Baubles & Bags Brunch.  If anyone lives in the Los Angeles area and wants to support a great organization that helps men and women in crisis get back to work, then click on that link!!  Thanks!!

So the good news is I was offered a full time job working for a company called Regus.  I will be working at one of their offices in Newport Beach.  I am thrilled about this opportunity, but I am worried I wont have much time for baking.  I guess time will tell what my schedule is like, but I want to continue blogging.  So I am closing my Nordstrom chapter soon, and opening another one.  YAY!

Photo taken in my car with my iPhone... not great!!

Butterfinger Brownies - Adapted from Recipe Girl

Yield: 25 brownies
Ingredients:
4 Ounces Unsweetened Chocolate
1/2 Cup Butter, unsalted and softened
1/2 Cup Creamy Peanut Butter - don't use natural pb, use something like skippy or jif
2 Cups Light Brown Sugar
4 Eggs
2 Teaspoons Vanilla Extract
1 Cup Flour
16 (.65 ounce) Butterfingers candy bars, chopped, big chunks are okay (or just use 10.4 ounces total) - I only had 12 bars and it was enough...

Directions:

1. Preheat oven to 325 degrees F. Line a 9x13-inch pan with foil; grease the foil.
2. Melt chocolate in glass bowl in the microwave- short bursts of 30 seconds; stir after each burst and remove from microwave when melted and smooth. Set aside to cool slightly.
3. In a large mixing bowl, mix butter, peanut butter and brown sugar with an electric mixer. Beat in eggs and vanilla extract. 
4. Mix in melted chocolate. Blend in flour. Stir in chopped butterfingers (reserving about 3/4 cup for the top).
5. Spread batter into prepared pan. Top with reserved Butterfingers chunks.
6. Bake 30 to 35 minutes. Watch closely and remove from oven when toothpick inserted into the center comes out clean. Let cool completely.
7. Once cooled, peel off the tin foil.  Slice into squares.  If you want, refrigerate until brownies are well-chilled- if overnight, cover with plastic wrap. 
8. Enjoy!!

Marbled Pumpkin Brownies

Do you love brownies!? Do love pumpkin pie!?  If you answered yes to both those questions then you will love these!  Its basically a brownie swirled with a pumpkin pie.  Can you say delicious?  These were a huge hit with my friends and family.  These would even be a fun treat for Thanksgiving, traditional flavors in an nontraditional form.   I don't have much more to say other then, "TRY THESE!!!"

Happy Halloween!!

My only Halloween decoration is that pumpkin.... very sad!

Marbled Pumpkin Brownies - Adapted from Better Homes and Garden

Yield: 24 Squares

Pumpkin Ingredients:
3 Ounces Cream Cheese, softened
1 Tablespoon Butter, softened
1/2 Cup Sugar
1 Egg
1 Cup Canned Pumpkin
1 Teaspoon Vanilla
1 Teaspoon Ground Cinnamon
1/8 Teaspoon Ground Cloves (optional)
1/8 Teaspoon Ground Nutmeg (optional)
1/4 Teaspoon Ground Ginger
1 Tablespoon Flour

Brownie Ingredients:

1 1/4 Cups Flour
3/4 Teaspoon Baking Powder
1/2 Teaspoon Salt
6 Ounces Unsweetened Chocolate, Chopped (I used semisweet chocolate chips and reduced the sugar to 2 Cups)
3/4 Cup Butter, cubed
2 1/4 Cups Sugar
4 Eggs
1/4 Cup Milk
2 Teaspoons Vanilla
3/4 Cup Coarsely Chopped Walnuts, toasted (optional, I didn't use nuts)

Directions:

1. Preheat oven to 325. Line a 13x9x2-inch baking pan with foil, extending foil over the edges of the pan. Grease or PAM the foil; set pan aside.
2. In a medium mixing bowl beat cream cheese and the 1 tablespoon butter with an electric mixer on medium to high speed for 30 seconds. I did this step with a stand mixer with the paddle attachment.  Add the 1/2 cup sugar. Beat until well combined, scraping sides of bowl occasionally. 
3. Beat in 1 egg, the pumpkin, 1 teaspoon vanilla, the cinnamon, and ginger until combined. Stir in the 1 tablespoon flour. Set aside.
4. In a small bowl stir together the 1-1/4 cups flour, the baking powder, and salt; set aside.
5. In a large saucepan combine the chocolate and 3/4 cup butter. Cook and stir with a whisk over low heat until melted and smooth. Remove from heat. Gradually add the 2-1/4 cups sugar, beating with an electric mixer on low speed just until combined. I used a whisk to make the brownies.
6. Add the 4 eggs, one at a time, beating well after each addition. Beat in milk and the 2 teaspoons vanilla. Gradually beat in flour mixture just until combined.
7. Spread chocolate mixture evenly in the prepared pan. Spoon cream cheese mixture in several mounds on top of the chocolate batter. Using a knife, gently swirl the cream cheese mixture into the chocolate batter. If desired, sprinkle with walnuts.
8. Bake about 60 minutes or until center is just set when pan is gently shaken. Cool in pan on a wire rack. Use foil to lift uncut brownies out of pan. Cut into squares.
9. Enjoy!!

Peanut Butter Cup Brownies

So lately there have been lots of posts for brownies that have peanut butter cups in them.  I, of course, wanted to make them too.  I went out and bought a bag of the Mini Reece's Peanut Butter Cups a few weeks ago, but just finally had a chance to make them.  Its been a busy week with work, and my birthday.  My boyfriend and I took a little vacation/ road trip to Sedona, Az.  It was amazingly beautiful and we had a great time hiking, wine tasting, and eating the local cuisine.  We tired Cactus Fries; they were interesting... But anyway, back to the baking.  I wanted to find a good brownie recipe to add the peanut butter cups too. I think I found the perfect recipe from Alton Brown.  He makes a Cocoa Brownie that is unlike any other brownie I have ever tired.  The texture is different and its super chocolaty.  The method for making these is unique, you use a Kitchen Aid with the whisk attachment and you beat the eggs first.  Kinda different.  And there is brown sugar in these brownies, also unusual.  But all I can say about these is they are AMAZING.  I poured half the batter in the pan, then sprinkled a whole bag of Reece's Minis and 2 handfuls of chocolate chips, then poured on the other half of the batter.  If you don't want to add the peanut butter cups, I would still recommend these as a plain brownie.  YUM!

Me at the top of Doe Mesa, Sedona, Az

Cocoa Brownies with Peanut Butter Cups - Adapted from Food Network-Alton Brown

Yield: 24 Brownie squares

Ingredients:
4 Eggs
1 Cup Sugar, sifted
1 Cup Brown Sugar, sifted - I had a real hard time sifting brown sugar, I would not recommend it!
1 Cup Melted Butter
1 1/4 Cups Cocoa, sifted
2 Teaspoons Vanilla
1/2 Cup Flour, sifted
1/2 Teaspoon Salt

1 Bag of Mini Reece's Peanut Butter Cups, 8oz

1/2 Cup Semisweet Chocolate Chips

Directions:

1. Preheat the oven to 300. Butter or grease an 8-inch square pan.
2. In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. 
3. Add remaining ingredients, and mix to combine.
4. Pour 1/2 the batter into a greased 8-inch square pan then add a bag of mini peanut butter cups and some chocolate chips.  Add the rest of the batter on top.
5. Bake for 45-50 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.
6. Enjoy!!

Snickers Brownies

All my favorite boys were in town this weekend so I wanted to make them something they would all love.  I know they all like brownies so I figured this would be a good recipe.   I actually used two different recipes from My Baking Addiction.  I used her recipe for Amazing Brownies for the brownie part, and then her idea for the Snickers part.  I didn't have all the ingredients for the Snickers Brownie recipe so I had to find another.  These were super easy to make and a huge hit with everyone.   I loved the brownie recipe alone, but with the added nuts and caramel, they were delicious.  I will be making these again soon!

Snickers Brownies - Adapted from My Baking Addiction
Yield:16 or 24 depending on how you cut it
Ingredients:
2/3 Cup Flour
1/2 Teaspoon Salt
1/2 Teaspoon Baking Powder
6 Ounces Semisweet Chocolate Chips
10 Tablespoons Unsalted Butter
1 Cup Sugar
2 Teaspoons Vanilla
3 Eggs
3 Regular Size Snickers Bars

Directions:

1. Whisk flour, salt and baking powder in a small bowl; set aside. Spray an 8-inch baking pan with cooking spray. Fit a sheet of foil in pan and up two sides, so you can use it as a handle to pull cooked brownies from pan (I used parchment paper). Spray sheet with cooking spray.
2. Melt chocolates and butter in a medium bowl over a pan of simmering water. Remove from heat; whisk in sugar and vanilla. Whisk in eggs, one at a time, fully incorporating each one before adding the next. Continue to whisk until mixture is completely smooth and glossy.
3. Add dry ingredients, whisk until just incorporated.
4. Cut up the Snickers bars into thin slices.
5. Pour 1/2 the batter into prepared pan; place the snickers to cover the whole pan.  Pour the rest of the batter on top.  Bake until a toothpick or cake tester inserted in center comes out with wet crumbs, 35-40 minutes.
6. Cool brownies in pan on a wire rack for five minutes. Use handles to pull brownies from pan. Completely cool brownies on rack. Cut into squares and serve. Whole brownie cake can be wrapped in plastic wrap, then foil, and refrigerated for up to five days.
7. Enjoy!!

Peanut Butter Swirled Brownies

I made these because they looked good, and they were delicious!!!!  The End.

Peanut Butter Swirled Brownies - Adapted from Cinnamon and Chai

Brownie Ingredients:

1/2 Cup Unsalted Butter

2 Ounces Bakers Unsweetened Chocolate

1/2 Cup Semi Sweet Chocolate Chips

2/3 Cup Flour

1/2 Teaspoon Baking Powder

1/4 Teaspoon Salt

3/4 Cup Sugar

3 Eggs

2 Teaspoons Vanilla

1/2 Cup Chocolate Chips (optional)

Peanut Butter Filling Ingredients:

4 Tablespoons Unsalted Butter, melted

1/2 Cup Powdered Sugar

3/4 Cup Smooth Peanut Butter

1/4 Teaspoon Salt

1/2 Teaspoon Vanilla

Directions:

1. Preheat oven to 325 degrees. Butter an 8-inch square baking pan.
2. For Chocolate Batter: Put butter and chocolates in a heatproof medium bowl set over a pan of simmering water, stir until melted. Let cool slightly. 
3. Whisk together flour, baking powder, and salt in a bowl.
4. Whisk granulated sugar into chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla. 
5. Add flour mixture; stir just until incorporated. Add Chocolate Chips.
6. For Peanut Butter Filling: Stir together butter, confectioners’ sugar, peanut butter, salt, and vanilla in a bowl until smooth.
7. Pour one-third of batter into prepared pan; spread evenly with a rubber spatula. Drop dollops of peanut butter filling (about 1 tablespoon each) on top of batter, spacing about 1 inch apart. Drizzle remaining batter on top, and gently spread to fill pan. Drop dollops of remaining filling on top. Gently swirl peanut butter filling into batter with a butter knife, running it through the layers three times lengthwise and three times crosswise.
8. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 35 minutes. Let cool slightly in pan, about 15 minutes. Lift out; let cool completely on a wire rack before cutting into squares. Brownies can be stored in an airtight container at room temperature up to 3 days.
9. Enjoy!!

S'mores Brownies

S'mores, S'mores, S'mores!  This is the last s'mores recipe I will be posting for a while.  I don't like wasting ingredients and I had extra marshmallows and graham crackers that would have gone stale.  I pieced this recipe together from two baking blogs.  I liked the idea of putting a layer of graham cracker, chocolate, and marshmallow in the middle of brownies, but I wanted to make brownies form scratch.  This brownie recipe is amazing, with or without the s'mores ingredients in the middle!  Now just to clarify, the marshmallows in the middle melt away, but the gooey texture and flavor is still there.  If you want the marshmallows to still be there then I would find another recipe where they go on top at the end of baking.  Adding marshmallows to any brownie recipe makes them super gooey and delicious!!  This is another fun summer treat and I know everyone will love it! 

S'mores Brownies - Idea adapted from Picky Palate and brownie recipe adapted from My Baking Addiction
Yield: 25 small squares or 16 bigger squares
Ingredients:
2/3 Cup Flour
1/2 Teaspoon Salt
1/2 Teaspoon Baking Powder
1/4 Cup Unsweetened Cocoa Powder
1/2 Teaspoon Cinnamon - optional
1/4 Cup Semisweet or Bittersweet Chocolate - I used chocolate chips
10 Tablespoons Unsalted Butter, 1 stick plus 2 tablespoons
1 1/4 Cup Sugar
2 Teaspoons Vanilla
3 Eggs
9 Fudge Covered Graham Cracker Squares or you can use regular graham crackers (enough to make a solid layer)
1-2 Cups Frozen Mini Marshmallows - or enough to make a solid layer - I didn't measure...
1-2 Cups chocolate chips - optional - I would recommend if you don't use chocolate covered graham crackers...
PAM for the pan

Directions:

1. Preheat oven to 325. Prepare an 8x8 baking pan by putting down a layer of foil or parchment paper, then spraying it with PAM.  Make sure there is enough extra on the sides to pull up the brownies when they come out of the oven.
2. Whisk the flour, salt and baking powder in a small bowl, set aside. 
3. Melt the chocolates, cinnamon, and butter in a medium bowl or pot over a pan of simmering water.  Once everything is melted and smooth, remove from heat and whisk in the sugar and vanilla.  Whisk in one egg at a time, making sure that the egg is fully incorporated before add the next.  Continue to whisk until smooth.  
4. Add the dry ingredients and stir just until incorporated.
5. Pour about 1/3 of the batter into the prepared pan, or enough to cover the bottom.  Then lay down a layer of fudge covered graham crackers, or plain graham crackers.  Then make a layer of chocolate chips, and a layer marshmallows.   Pour on the rest of the brownie batter, making sure to pour it around evenly.  
6. Bake for 40-50 minutes, or until a toothpick comes out somewhat clean.  The marshmallows will bubble up and make it hard to tell if its done, but don't over bake it!!  
7. Cool the brownies in the pan for about 10 minutes.  Use the handles of the extra foil or parchment paper to pull up the brownies and take them out of the pan.  I would recommend letting them cool for at least 2 hours before cutting into squares, they will be super gooey and messy if you don't let them cool long enough.  
8. Enjoy with a glass of milk!!

Oreo Crunch Brownies

Oreos are one of my favorite store bought cookies (first would have to be Mint Milanos) and the great thing about Oreos is you can bake with them.  So far I have made Oreo chocolate chip cookies and Oreo cupcakes.  Both those treats got rave reviews so i figured why not make Oreo brownies.  I started searching and found this recipe on How Sweet It Is.  She has some amazing recipes on her blog but this particular one caught my eye.  So once again off to the store I went to get Oreo's on a rainy Sunday morning. Because of my work schedule, Sunday has sorta become my baking day.  I like baking on Sunday because then the treats sit in my apartment for less then 24 hours before I ship them off to Lakeshore Learning Materials, Working Wardrobes, or Nordstrom.  These Oreo brownies got shipped off to the lucky people in the accounting department of lakeshore and I don't think they lasted more then 10 minutes.  There is a layer of brownie, that has Oreo cookies baked into it, then a layer of crushed Oreos and chocolate chips, and its all covered with a melted chocolate and peanut butter topping to hold it all together.  I really don't think it gets better then that.  Maybe if you wanted more of the peanut butter flavor you could add peanut butter chips to the brownie, and/or the middle layer.  But I think its a chocoholic dream brownie just the way it is.  I think the best part is how the Oreos stay crunchy and add texture to each bite, that's how I got the name. I hope you enjoy these as much as my friends and family did!

Somebody took a bite....

Oreo Crunch Brownies - Adapted from How Sweet It Is

Yield - 16 squares

1/2 Cup Butter, room temperature

1 1/2 Cup Sugar

2 Eggs

2 Teaspoons Vanilla

1 1/4 Cup Flour

1/4 Teaspoon Salt

3 Tablespoons Cocoa Powder

2 Cups Chocolate Chips

1/2 Cup Peanut Butter

20 Oreo Cookies

Directions:

1. Preheat oven to 350
2. Butter and flour an 8 x 8 cake pan. 
3. In the bowl of an electric mixer, cream butter and sugar until fluffy. Add eggs one at a time, then add the vanilla. Add in cocoa powder and mix until combined. 
4. Add flour and salt, mixing well until batter is smooth and comes together. Fold in 1/2 cup chocolate chips.
5. Spread in the 8 x 8 pan. Sink 9 Oreo cookies into the batter and press gently. Bake for 20-25 minutes. 
6. While baking, crush the remaining Oreos in a ziplock bag. When brownies are finished baking, remove from the oven and sprinkle with 1/2 cup chocolate chips and crush Oreos. Place back in the oven for about 2-3 minutes.
7. During this time, melt remaining chocolate chips and peanut butter together. Remove brownies from oven and pour melted chocolate mixture over top, spreading with a spatula. Make sure chocolate gets down into the Oreo crevices, as it is the “glue” that holds the top to the bottom. 
8. Refrigerate for 2 hours before serving.
9. Let brownies sit at room temperature for 15 minutes before cutting.
10. Enjoy!!

Nutella Brownies

I love Nutella, as you probably know by now!!  I found this recipe about 3 days ago and made these in my first moment of spare time. I literally couldn't wait for them to come out of the oven and cool!  They are so chewy and chocolaty and perfect!  There is only a slight flavor of nutella, which was kind of disappointing but the overall brownie was crazy good!!  I also liked the recipe because it made a large pan of brownies and they are over an inch thick.  I feel like most recipes are for small square pans and sometimes don't puff up very much, but not these.  Its a lot of batter and they grow a ton in the oven!  The other thing that I love about this recipe is you melt the butter in a sauce pan, so it doesn't have to be room temperature.  That bugs me when you have to wait an hour for the butter to come to room temperature before you can start baking.   So this is another plus for this recipe for me.  Overall, I think you should definitely make these if your a Nutella nut like me!

Nutella Brownie Recipe - Adapted from Ravienomnoms Blog
Yield - About 24 squares
Ingredients:
1 Cup Butter, Unsalted
1 Cup Sugar
1 Cup Brown Sugar
2 Teaspoons Vanilla
4 Eggs
1 Cup Flour
3/4 Cup Baking Cocoa Powder
1/2 Teaspoon Baking Powder
1/4 Teaspoon Salt
1/4 Teaspoon Cinnamon
1 Cup Nutella, melted until runny
1 Cup Semi-sweet Chocolate Chips
Some chocolate shavings for the top (optional)

Directions:

1. Preheat oven to 350.
2. In a medium size bowl, whisk together the flour, cocoa, baking powder, salt, and cinnamon.
3. In a small sauce pan, melt the butter on low heat.  Then add the sugars and vanilla.  Stir until combined.  
4. Remove from heat and move the mixture to the bowl of your mixer.  Let cool for about 15 minutes.
5. Add one egg at a time and make sure that the egg is completely mixed in before add the next egg.
6. Add the dry ingredients, stir til incorporated.
7. Add the melted nutella, about 30 seconds in the microwave will do it.
8. Add the chocolate chips and stir.  
9. Pour the batter into a greased 9x13 pan.  Add the chocolate shavings to the top if you want.
10. Bake for 35-40 minutes.
11. Remove from the oven and let cool before slicing.
12. Enjoy with a glass of milk!

Better Than Crack Brownies

So this recipe has been gaining popularity over the last few weeks. I have been seeing it everywhere so I decided it was time to try it for myself.  I also had all the ingredients in my pantry just waiting to be used.  I still had leftover marshmallows, Rice Krispies, and peanuts, as well as lots of those Reece's Christmas tree leftover from Christmas.   So I gathered all the ingredients and went to work!  I used the Oooey Goooey Fudgey Brownie recipe from How Sweet It Is because it had marshmallows in the batter and with a name like that, I had to try it!  Its kinda magical because all the marshmallows disappear in the oven and leaves you with a fluffy fudgey delicious brownie.  Anyways, the brownie recipe alone is ridiculously amazing, but with all the other goodies on top, it becomes better then crack status!  Once you try these, i don't think you will ever want to eat regular brownies again!  Its not much more work, but yet the outcome is triple the taste!  You get the crunch from the Rice Krispies and peanuts, as well as a creamy peanut butter from the middle layer of Reece's!  You really cant go wrong, and I am sure this will be a hit wherever you serve it!  I hope this encourages all you bakers out there to try this recipe!!

Somebody took a bite....

Better Then Crack Brownies

Yield - 24 Brownies

Ingredients:

1 Batch of Brownies (box mix, oooey gooey fudgey brownies from below, or your favorite recipe)

1/2 Cup Peanuts (salted or unsalted)

1-2 Cups Chopped Reece's Peanut Butter Cups

1 1/2 Cup Chocolate Chips

1 1/2 Cup Peanut Butter (I used creamy)

1/2 Tablespoon Butter

2-3 Cups Rice Krispies

Directions

1. Mix brownies according to recipe.  Bake for 20-25 minutes, or until almost done in a 9x13 pan.
2. Remove from oven and top with peanuts and Reece's peanut butter cups, then bake for another 4-6 minutes.
3. While they are finishing baking, melt the butter, peanut butter, and chocolate chips together.  Stir in the Rice Krispies.  
4. Remove the brownies from the oven and top with the cereal mixture.
5. Refrigerate for at least 2 hours before serving.
6. Enjoy with a glass of milk!

Ooey Goooey Fudgey Brownies

Yield - 24 Brownies

Ingredients:

1 Stick Butter, unsalted

1/2 Cup Semisweet Chocolate Chips or bakers chocolate

2 Cups Sugar

4 Eggs

1 Cup Flour

1 Teaspoon Vanilla

1 Cup Chocolate Chips

2 Cups Mini Marshmallows

Directions

1. Preheat oven to 350.
2. Melt butter and 1/2 cup chocolate in a microwave safe bowl.
3. Pour the melted mixture into the bowl of your kitchen aid.  Cream the mixture for 2 minutes.
4. Add in the sugar and vanilla and beat for 2-3 minutes.
5. Add in eggs one at a time.  Add flour just until combine.
6. Fold in chocolate chips and marshmallows.
7. Pour into a greased 9x13 pan, and bake for 20-25 minutes or until just done.
8. Continue with the Better Than Crack recipe from above, or eat plain.
9. ENJOY!!

Rocky Road Brownies

This again is a recipe I made because I had stuff in my pantry that I need to use.  Marshmallows were my item this time and so I decided to make these delicious rocky road brownies.   They were super easy and so delicious!!  I hope you enjoy making these as much as I did!!

Recipe adapted from Savory Sweet Life
Recipe: Yield 16 brownies


Ingredients:
3/4 Cup Butter, Melted
1 1/2 Cup Sugar
2 Teaspoons Vanilla
2 Eggs
3/4 Cup Flour
1/2 Cup Unsweetened Cocoa Powder
1/2 Teaspoon Salt
1/3 Cup Chopped Peanuts (or whatever nuts you like)
1/2 Cup Chocolate Chips
1/2 Cup Mini Marshmallows


Directions:

1. Preheat oven to 350 degrees. 
2. In a medium-large bowl, mix by hand melted butter, sugar, and vanilla until blended. Add one egg at a time mixing/beating well. 
3. Add flour, cocoa, and salt and stir the batter until fully incorporated making sure you scrape the sides of the bowl including the bottom. 
4. Spray an 8×8 square pan with non-stick spray. Spread brownie batter inside the pan as evenly as possible. 
5. Evenly distribute the marshmallows/chocolate/almond mixture all over the top of the brownie batter. Using the back of a clean spoon, gently press down the topping mixture into the batter just enough so the topping is slightly packed down. 
6. Bake for 25 minutes or until done. Marshmallows will have a slight crisp edges. 
7. Allow to cool slightly before serving.  Brownies slice really nicely if completely cooled.
8. ENJOY!!

Browned Butter Brownies

So i have been seeing a lot of recipes with "browned butter" in the name.  I decided that i must jump on the band wagon and try it myself.   Basically this recipe is a regular brownie recipe but the cool thing is that you make/mix it all in a sauce pan, and i think it has a richer and more distinct flavor due to the browned butter.  I think i cooked this batch a little too long because they are not as gooey as i had hoped but that is my fault.  Overall, this is a very delicious from scratch brownie recipe!

 

This recipe is adapted from Doughmesstic


Recipe: Yield about 16 brownies
10 Tablespoons Unsalted Butter
1 1/4 Cup Sugar
2 Teaspoons Water
A Dash of Cinnamon
3/4 Cup Unsweetened Cocoa Powder
1/4 Teaspoon Salt (recipe called for sea salt but I used regular and just added a bit more)
2 Teaspoons Vanilla
2 Eggs
1/2 Cup Flour
1/3 Cup Chocolate Chips ( I just chopped up a dark chocolate bar that I had)


Directions:

1. Preheat oven to 325.  Line an 8×8 square pan with parchment or foil, leaving an overhang on two sides for easy removal.  Spray the prepared pan liberally with PAM.
2. Place the butter in a small pot, and melt over medium heat, stirring constantly.  Butter will get foamy, and eventually start to brown and smell nutty.  Be careful not to burn.  Total time should be 6-8 minutes.
3. Once browned, remove from heat and immediately add the sugar, cocoa, 2 teaspoons water, cinnamon, sea salt and vanilla. Stir to combine.
4. Allow to cool for about 5 minutes, then add in the eggs one at a time, whisking vigorously after each addition.  Mixture will become shiny and thick. 
5.  At this point, stir in the flour and beat vigorously for 2 minutes. Stir in chocolate chips.
6. Pour into prepared pan, and bake for 20-25 minutes - could be longer depending on your oven, up to 30 minutes.  Brownies will be gooey, but will firm up once cooled.  Allow to cool in pan, then remove from pan by lifting them out with the parchment/foil overhang.
7. Enjoy with a cup of milk!!

YUMMY

Check out this post on http://sweet-as-sugar-cookies.blogspot.com/2011/02/sweets-for-saturday-3.html and http://www.inlinkz.com/wpview.php?id=32913