Category Archives: Brownies

Chewy Fudgy Brownies

February 16, 2015

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When I want to make Dustin happy, I make brownies. Or chocolate chip cookies. Cake is passable as long as it has buttercream frosting. Anything else and I risk complaints. He’ll eat pretty much everything, but he’s sure to let me know he’d rather be having a plain old brownie (with no nuts and no frosting, please). So for Valentine’s Day we had brownies and tried this new recipe. My friend Jenna actually ended up making the brownies while I was working on the rest of dinner. (Thank you, Jenna!) They were perfect: simple and quick to prep, and like the name implies, chewy and fudgy. Just right.

Chewy Fudgy Brownies

INGREDIENTS

1/2 cup butter
8 oz. coarsely chopped quality semi-sweet chocolate (I used Ghiradelli semi-sweet chocolate chips)
3/4 cup granulated sugar
1/4 cup light brown sugar
3 large eggs
1 tsp. pure vanilla extract
1/2 cup + 2 Tbsp. all-purpose flour
2 Tablespoons (11g) unsweetened cocoa powder
1/4 tsp. salt
1 cup semi-sweet chocolate chips (optional- I omitted)

DIRECTIONS

1. Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.

2. Preheat oven to 350 F. Line the bottom and sides of a 9×9 inch square baking pan with aluminum foil (or parchment paper), leaving an overhang on all sides. Coat with cooking spray and set aside.

3. Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour, cocoa powder, and salt. Once combined, fold in the chocolate chips.

4. Pour batter into the prepared baking pan and bake for 30-35 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done. All ovens are different, so keep an eye on them after 25 minutes and use the toothpick test to see when yours are finished.

5. Allow the brownies to cool completely in the pan set on a wire rack. Once cooled, lift the foil out of the pan using the overhang on the sides and cut into squares. For neat squares, I use a very sharp knife and wipe it clean with a paper towel after each cut. Brownies can be stored in an airtight container at room temperature for several days or frozen for up to several months.

Makes a 9×9 pan brownies.

(Adapted from Sally’s Baking Addiction)

Triple Chocolate Trifle with Raspberries

August 3, 2012

My husband loves chocolate desserts. And I love anything with fruit. Add a little (or whole lot) of fresh whipped cream, even better. So when I stumbled upon this recipe I knew we had a winner. Decadent chocolate brownies layered with creamy chocolate custard, summer raspberries, lightly whipped cream, and bittersweet chocolate shavings. It was as awesome as it sounds. The original recipe called for cocoa in the whipped cream as well. For aesthetic reasons more than taste, I left it out. Technically its addition would make this a quadruple chocolate trifle and I think that might just be overdoing it. I also forgot to add the chocolate shavings between the layers, but didn’t miss them. I think a hearty sprinkling on top is just the right amount.

Triple Chocolate Trifle with Raspberries

INGREDIENTS

Brownies:
1 cup + 2 Tbsp. unsalted butter
3 oz. unsweetened chocolate, finely chopped (I used 3 oz. milk chocolate and reduced the sugar)
1/2 cup cocoa powder
2 1/2 cups sugar (I used 2 cups, see above)
3 eggs, beaten
1 Tbsp. pure vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp. kosher salt

Chocolate Custard:
1/2 cup sugar
3 Tbsp. cocoa powder
2 Tbsp. cornstarch
pinch salt
1 3/4 cups whole milk
1/2 cup heavy cream
2 large egg yolks
10 oz. (2 cups) bittersweet chocolate (I used 60% dark), finely chopped
2 Tbsp. unsalted butter
1 tsp. pure vanilla extract

Whipped Cream:
2 cups heavy whipping cream
1/4 cup powdered sugar
5 Tbsp. cocoa powder (optional- I omitted)

1-2 pints fresh raspberries
bittersweet chocolate (I used 60% dark), shaved or roughly chopped for layers and/or topping

DIRECTIONS

1. To make brownies, preheat oven to 350 F. Grease a 9-by-13-inch baking pan.

2. In a large saucepan, melt butter. Remove pan from heat and stir in chopped chocolate until fully melted. Stir in cocoa and sugar until combined. Slowly add eggs, whisking chocolate mixture constantly, then whisk in vanilla. Fold in flour and salt.

3. Pour batter into prepared pan. Bake until just firm, about 20-25 minutes (do not overbake). Transfer pan to a rack to cool.

4. In a large bowl, mix together granulated sugar, 3 tablespoons cocoa powder, cornstarch and salt. Whisk in 3/4 cup milk. In a large saucepan, bring remaining 1 cup milk and 1/2 cup cream to a boil over medium heat. Whisk hot milk mixture slowly into cocoa mixture. Return to saucepan. Cook over medium heat, whisking gently, until slightly thickened, about 2 minutes. (A simmering bubble or two is O.K., but do not let it boil.)

5. In a medium heat-resistant bowl, whisk yolks. Whisking them constantly, very slowly dribble about half the cocoa-milk mixture into yolks until fully combined. Pour yolk mixture into saucepan with remaining cocoa-milk mixture, whisking constantly. Cook, whisking occasionally, over medium-low heat, until thickened, about 5 minutes. (Do not let mixture come to a simmer. If pan begins to steam thickly, remove from heat for a few moments and stir well before continuing.) Let cool slightly.

6. Melt 5 ounces chopped chocolate with butter. Stir until smooth. Stir in vanilla. Cool 5 minutes, then fold into thickened egg mixture. Place plastic wrap directly against pudding (to prevent a skin from forming), and chill until set, about 3 hours. (Pudding and brownies can be made up to 5 days ahead, and refrigerated.)

7. Just before assembling, in an electric mixer, beat remaining 2 cups cream with remaining 5 tablespoons cocoa powder and 1/4 cup confectioners’ sugar until it forms soft peaks. Scrape down sides and fold in any excess cocoa or sugar.

8. Cut brownies into 1-inch squares. Fit a layer of brownie squares in bottom of a 4-quart trifle, glass, or other bowl. Top with half the pudding, a third of the whipped cream, a third of the remaining chopped chocolate and a third of the raspberries. Repeat layering until all ingredients have been used. Serve immediately, or cover with plastic wrap and chill for up to 24 hours before serving.

Serves 8-10.

(Adapted from The New York Times)

White Chocolate Walnut Blondies with Maple Cream Sauce

January 26, 2011

This morning I’ll be receiving my first formal culinary training. I’ve been wanting to take a cooking class for ages, and for Christmas, Dustin granted my wish! I wanted to learn something that I wouldn’t ordinarily make at home and so I chose puff pastry. I might be able to make a near-perfect pie crust, but I always thought of flakey layered puff pastry as something you purchased. No longer! (Or at least that’s what I’m hoping.) But even if my pastry creations disappoint, the experience should be fun!

As much as I love cooking (and eating healthy), I have a weakness for baking. I guess you could say that I cook out of necessity and bake for pleasure. Breads, cookies, cakes… I’m not ashamed to play favorites.  Let’s be real- the best prepared vegetable (and I like vegetables) will never produce the same reaction as a hot buttered slice of homemade bread or a warm and gooey chocolate chip cookie. So mingled amongst the nutritious and savory, I slip in something sweet and sinful every so often.

If you’re in the mood for a spectacular treat, try this one. This recipe is meant to mimick a dessert served at Applebee’s (I wouldn’t know, we don’t won’t eat there). It consists of three essential elements: a warm blonde “brownie” base stuffed with white chocolate chips and walnuts, a scoop of vanilla bean ice cream, and a drizzle of hot maple cream sauce. You can even add more toasted walnuts on top. While each respective part is good, it’s the combination of the three that is unforgettable. Check back in a day or two for an easy homemade vanilla ice cream recipe!

White Chocolate Walnut Blondies with Maple Cream Sauce

INGREDIENTS

Blondies:
3 cups all-purpose flour
1/4 tsp. salt
1 tsp. baking powder
10 Tbsp. unsalted butter, melted
2 cups light brown sugar
3 eggs, lightly beaten
1 tsp. pure vanilla extract
1/2 cup walnuts, chopped
1 cup white chocolate chips

Maple Cream Sauce:
2 Tbsp. unsalted butter
1/2 cup pure maple syrup
1 1/2 cups heavy cream

vanilla bean ice cream, for serving
walnuts, toasted and chopped, for serving

DIRECTIONS

1. Preheat oven to 350 F. Lightly grease a 9×13 baking pan.

2. In a medium bowl, whisk to combine the flour, salt, and baking powder. In a separate large bowl, whisk to combine the melted butter and brown sugar until well-blended. Stir in the eggs and vanilla, mixing well. Slowly add the flour mixture to the wet ingredients, until moist throughout (be careful not to overmix). Stir in the walnuts and white chocolate chips. (The batter will be very thick.)

3. Pour batter into the prepared baking dish and baked in preheated oven for 20-25 minutes, until a toothpick inserted into the center comes out clean. Cool slightly before serving.

4. To prepare the maple cream sauce, melt butter in a medium saucepan over medium heat. Add the maple syrup and heavy cream and bring to a simmer. Reduce heat slightly and simmer for about 30 minutes, until thickened and reduced by 1/3. Let cool slightly before serving. (Or refrigerate and reheat prior to serving.)

5. Place a scoop of vanilla ice cream over top of a warm blondie. Drizzle with warm maple cream sauce, sprinkle with toasted walnuts and serve.

Serves 12.

(Adapted from Tasty Kitchen)

Mint Brownies

December 17, 2010

My mom loves mint brownies. And for a long time I’d promised her I’d make some. So last week when my family (the condensed version) came down to attend my graduation, I baked these. It turns out we all love mint brownies. Even Dustin, who thinks that the brownie shouldn’t be messed with. He gets uneasy whenever he hears I’m putting a new twist on something traditional. But the boy couldn’t stop eating these. (Victory!) Maybe it was the fudgy brownie base, or perhaps the thin layer of mint filling. Or was it the rich chocolate topping? Probably the irresistible combination of all three.

I was a little bit concerned about how much butter went into these brownies. It’s probably why they’re so awesome. Two sticks here, another two there. What’s a little butter over the holidays, right? Just make sure you’ve got someone to share these with. (And the recipe could easily be reduced by half, or less.)

Mint Brownies

INGREDIENTS

Brownie Batter:
1 cup (2 sticks) unsalted butter, melted
1/2 cup unsweetened cocoa powder
2 cups sugar
4 eggs, whisked
1 tsp. pure vanilla extract
1/2 tsp. salt
1 1/2 cups sifted all-purpose flour

Mint Frosting:
1/2 cup (1 stick) unsalted butter, softened
2 Tbsp. milk
2 cups powdered sugar
1 tsp. peppermint extract
green food coloring (optional)

Chocolate Topping:
1/2 cup (1 stick) unsalted butter
1 1/2 cups semi-sweet chocolate chips

DIRECTIONS

1. Preheat oven to 350 F. Lightly grease a 9×13 baking pan with cooking spray.

2. To make the brownie batter, in a large bowl, whisk to combine melted butter and cocoa powder. Add the sugar, eggs, vanilla, and salt and mix well. Stir in the flour, mixing until just combined. Pour into the prepared baking dish. Bake in preheated oven for about 20 minutes, until set in the center. Cool slightly before placing in the freezer for 20 minutes.

3. To prepare the mint frosting, combine all ingredients in a medium bowl. Mix with electric beaters on medium speed until fluffy. Spread over brownies and return pan to freezer for 20 more minutes.

4. To prepare the chocolate topping, melt butter and chocolate together in a glass bowl (on the stove or in the microwave). Drizzle over brownies and spread into an even layer with a spatula. Place in the freezer or refrigerator until set.

Fills a 9×13 pan.

(Adapted from Make it Do)

Disappearing Marshmallow Brownies

October 6, 2009

This is one of those recipes I grew up on. I had forgotten how much I loved these magical brownies. The combination of butterscotch, marshmallow, chocolate, and walnuts is delightful! The marshmallows really do “disappear” into thin air, leaving remnant puffy little craters. These brownies are meant to be gooey in the middle. They’ll leave you with fudgy fingers and a sweet sticky smile!

Disappearing Marshmallow Brownies

INGREDIENTS

1 cup butterscotch chips
1/2 cup butter
2/3 cup brown sugar
1 tsp. vanilla
1/2 tsp. salt
2 eggs, lightly whisked
1 1/2 cups all-purpose flour
2 tsp. baking powder
2 cups mini marshmallows
2 cups semisweet chocolate chips
1/2 cup walnuts, chopped

DIRECTIONS

1. Preheat oven to 350 F.

2. Melt butter and butterscotch chips in a large saucepan over medium heat, stirring constantly. Remove from heat and cool slightly.

3.. Stir in brown sugar, egg, and vanilla. Mix well. Add flour, salt, and baking powder. Stir until well incorporated.

4.. Fold in the marshmallows, chocolate chips, and nuts until just combined (at this point the batter should still be warm enough to melt some of the chocolate chips but not so hot as to melt all of the marshmallows). Pour into a greased 9×13 baking dish.

5. Bake in preheated oven for 25-30 minutes. DO NOT OVERBAKE. The center will still jiggle but will firm up when cool. Remove from the oven and cool completely before cutting into squares.

Makes a 9×13 pan of brownies.

(My mom’s recipe.)