My son brought home a sheet of paper that told me he had volunteered to bring a dessert in for the last day of school. I knew, without even asking him, that he wanted brownies.
Here is the recipe for Rocky Road Brownies from Martha Stewart
I can't remember how I found this recipe for brownies, but I was excited because I had lots of sweet potatoes and didn't know exactly what I was going to do with them. My son loooves brownies more than anything and I thought this would be a good way to make a slightly healthier brownie for my kids to enjoy. I cooked a bunch of sweet potatoes in the oven and then pureed them in my food processor. I made these brownies and the Sweet Potato Hummus on the same day, so at least I made my kids eat veggies and hummus before we moved onto the sweets. :D
I had some leftover peanut butter frosting from this Peanut Butter Cake in the fridge and for some reason, I just can't let a little leftover frosting go to waste. Does anyone else have this problem? The frosting I slathered on top probably killed the whole healthy idea, but sometimes, a brownie just needs a little frosting.
My kids didn't know that these had sweet potato puree in them and thought they were great. I am not a brownie fanatic, so I didn't mind that these brownies taste and texture was a little bit different than a normal one. They were still very good and quite fudgy.
Here is the recipe for Fudge Brownies
* I reduced the sugar by about 1/4 cup
This is the last thing I baked before my brother left. It's a crazy concoction that we decided to call Mint Brownie Ice Cream Pizza Pie.
I'm not sure how this idea came about but my kids started talking about Ice Cream Pizza and I wanted to make the idea come to life. When thinking about it in my mind I decided that brownies would be the "crust", ice cream would be the "sauce", whipped cream and Peppermint Patties would be the "toppings" and sprinkles would be the "cheese". This was a thick pizza.
First, I made a batch of Thin Mint Brownies, but with Grasshopper Cookies instead of Thin Mints, in a 9-inch springform pan.
Then, I mixed chopped Cool Mint Oreos into some vanilla ice cream that we had in the freezer. I prefer lots of mix-ins when it comes to ice cream, so this ice cream was loaded.
I let the brownies cool and then I spread the ice cream mixture on top of the brownies and put the whole thing back in the freezer so the ice cream could firm up. This was not a good idea.
When I was ready to serve a piece of this pizza thing and top it with the whipped cream and sprinkles, cutting through it was an absolute joke. The brownie was rock hard.
So, I did what any person might do to save the dessert and scrapped off the ice cream layer from the brownie base. I put the ice cream back in the freezer and let the brownie thaw for a little while.
When the brownie was unfrozen and cut-able, I cut wedges of it and topped them with ice cream by spoon.
Then I piped the whipped cream on top of the ice cream, sprinkled sprinkles and put a Peppermint Patty on top.
Here is a diagram.
This dessert was quite decadent. It was a complete hit with my brother, my husband and my son. One of my daughters just ate the ice cream, whipped cream and sprinkles/candy. I thought the brownie was a little too much with all the other elements. I would've been just as happy with just the ice cream and a Peppermint Patty, but it was fun to create and certain members of our family ate more than one piece (I don't know how they managed it, because this was one heck of a sugar overload). Thank goodness we had a healthy dinner (just the vinaigrette over lots of mixed salad greens) before trying this dessert.
There isn't really a recipe for the entire thing, just a method to the madness. If nothing else, at least it will be a fun experiment!
Here is the recipe for the Thin Mint Brownies via the Food Librarian
* I used Grasshopper Cookies
* I baked my brownies in a 9-inch springform pan
I mixed 1/2 pkg of chopped Cool Mint Oreos into some Vanilla Ice Cream and returned it to the freezer until needed
I topped it all off with sweetened whipped cream- a tsp of vanilla extract and a few Tablespoons of powdered sugar- to taste- beat into heavy cream until stiff peaks form
Sprinkles and York Peppermint Patties were the final topping
Last week my son celebrated his 9th birthday. He doesn't usually care for cake with frosting, so his birthday treat of choice is brownies. Last year he chose Mint-filled Brownie Cupcakes
and these Peanut Butter Swirl Brownies (in cupcake form).
This year we stumbled upon this Hot Chocolate Layer Cake with Homemade Marshmallows,
and my son decided his b-day treat should be a hot chocolate brownie topped with marshmallows.
Of course when I went to find a Hot Chocolate brownie recipe, I found two and had to do a comparison.
The Hot Cocoa brownies from NY City Dish were definitely very fudgy, gooey, and a little bit sweeter than the Hot Chocolate Brownies from Sugar Plum, which were firmer, and had a little bit more of a dark chocolate flavor. They were not cakey at all, but definitely the sturdier of the two. My neighbor tasted both and requested the recipe for the Hot Cocoa Brownies. It just depends on what your personal brownie preferences are.
I made the marshmallows from the cake recipe and they turned out amazing. I usually avoid recipes that require gelatin, but used it here. The texture was lovely and they were a lot of fun to make. Not scary at all. Although my sugar syrup did require 10 more minutes than the recipe stated, to come to the right temperature.
I cut some rounds out of the brownies and placed the marshmallows on top, then gave them a dusting of cocoa powder.
Then I realized I had some dipping chocolate in the fridge that was leftover from something and I warmed it up, dipped the marshmallows in it and stuck them to the brownies. This worked better for keeping the marshmallows in place.
I also cut some brownies into little squares and took them to my son's school for a special treat. They were enjoyed by all.
Hot Chocolate Brownies adapted from Sugar Plum
3/4 cup all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, melted
3/4 cup granulated sugar
1 large egg
1/4 cup milk chocolate chips
Heat oven to 350 degrees F. Line an 8x8-inch baking dish with foil; coat foil with nonstick cooking spray.
In a medium mixing bowl, sift together flour, cocoa powder, baking powder and salt. In a large mixing bowl, whisk together melted butter, sugar and egg until well combined. Whisk in dry ingredients until just combined. Stir in milk chocolate chips until combined. Scrape batter into prepared dish.
Bake 20-25 minutes or until set and crusty looking around the edges.
Hot Cocoa Brownies adapted from HERE
1/2 cup (1 stick) butter, melted
1 cup sugar
1 tsp vanilla extract
1/2 cup flour
1/3 cup cocoa powder
1/4 tsp baking powder
1/4 tsp salt
1/2 cup milk chocolate chips
Preheat oven to 350 degrees. Grease and flour baking pan. (I used an 8x8 metal pan)
Stir together butter, sugar, and vanilla in a large bowl. Add eggs and beat well.
In a separate bowl, stir together flour, cocoa powder, baking powder, and salt. Gradually add dry ingredient mix to the egg mixture and beat until blended. Add chocolate chips if desired. Spread batter evenly in pan.
Bake the brownies for roughly 20 minutes, until almost baked through.
Cool completely and sprinkle with decorative sugar, if desired. Should make roughly 16 brownies.For the marshmallows from Fine Cooking
Pour 3/4 cup cold water into the bowl of a stand mixer. Sprinkle the gelatin over the water. Attach the bowl to the mixer and fit it with the whisk attachment.
Clip a candy thermometer to a 3-quart saucepan; don’t let the tip of the thermometer touch the bottom of the pan. In the saucepan, boil the sugar, corn syrup, salt, and 3/4 cup water over medium heat without stirring until it reaches 234°F to 235°F, about 10 minutes (mine took about 20 minutes to hit the right temperature). With the mixer on low speed, pour the hot sugar mixture into the gelatin in a slow, thin stream.
Add the vanilla, carefully increase the speed to high, and beat until the mixture has thickened and cooled, about 5 minutes (the bottom of the bowl should be just warm to the touch). Line a 9x13-inch pan with foil, leaving an overhang on 2 sides. (I sprayed a 9x13-inch glass pan with cooking spray, instead of using foil. It worked great) Sift 1 Tbs. of the confectioners’ sugar into the bottom of the pan, then pour the marshmallow mixture into the pan and sift another 1 Tbs. confectioners’ sugar on top. Let sit at room temperature until set, at least 2 hours.Use the foil overhang to lift the marshmallow from the pan. Using a knife that has been dipped in cold water, cut along the edge of the marshmallow to release it from the foil. Transfer to a cutting board and remove the foil. Put the remaining 1 cup confectioners’ sugar in a medium bowl. Cut the marshmallow into cubes of different sizes, from 1/4 to 3/4 inch (you will need to continue to dip the knife in cold water as you cut the marshmallows). The marshmallows will be very sticky—dip the cut edges in the confectioners’ sugar to make them easier to handle. As you work, toss a few cubes at a time in the sugar to coat, then shake in a strainer to remove the excess.
I wasn't planning on posting about these 2 recipes that I made for my son's Christmas party at school. I don't post everything single thing that I make and I was just going to make these and let it be.
But, my 4-year old had so much fun helping me make these 2 treats that I changed my mind.
First, we made Candy Cane Kiss Blossoms using Hershey's Candy Cane Kisses.
They are based on the same idea as Peanut Butter Blossoms, which are peanut butter cookies with a milk chocolate Hershey's Kiss in the middle.
The dough is super easy to mix together and really easy to roll into little balls. My daughter loved making the little balls of dough and then rolling them in green and red colored sugar. We also rolled some in nonpareils.
They bake up in just a few minutes and then you are suppose to let them cool for a few minutes before you put the Candy Cane Kiss in the center. My daughter couldn't wait, since she had helped me unwrap all the Kisses, so we put them in when the cookies were still warm. The melted and so we just got a toothpick and smoothed out the tip and once they had cooled, we put the cookies in the fridge, so the centers could set. Very easy, festive and fun.
Then, we made Brownie Buttons. I have made these before and the usual topping is supposed to be white chocolate. I had a half a bag of Andes Peppermint Crunch Baking Chips in the pantry, so I melted those and we dipped the brownie tops in that. Then we added lots of sprinkles. This topping gave a nice little peppermint-y flavor to the bite-size brownies.
The kids in my son's class enjoyed these fun treats. I popped a few of each one in the freezer to save for later this week, so we can put them out for Santa!
Recipe for Candy Cane Kiss Blossoms
* I used skim milk in the dough and it worked out perfectly
Recipe for Brownie Buttons
* I used Andes Peppermint Crunch Baking Chips as the topping- I melted them in the microwave and then dipped the brownies
* I omitted the citrus zest called for in this recipe
This is a cookie that would be the perfect gift for any chocolate lovers in your life.
A couple of weeks ago, I needed to make a treat for a Cub Scout meeting and so I wanted something quick and easy. My son loves brownies and I remembered seeing these cookies over on Tracey's blog.
They were the perfect treat. They look like a cookie, but they are gooey and chocolate-y in the middle. Someone commented that they tasted like melted chocolate. Funny, because that is basically what they are, with a few other ingredients thrown in the mix.
If you aren't a fan of dark chocolate, you could probably use semi-sweet and get great results.
These ones disappeared in a hurry!
Recipe for Better-than-Brownie Chocolate Cookies
Tuesdays with Dorie is brought to you today by Karen, who blogs over at Welcome to our Crazy Blessed Life. You can find the recipe for this week's recipe, Brrrrr-ownies, on her blog. Brrrr-ownies happen to be Dorie's take on a brownie that is chock full of chopped Peppermint Patties.
I wasn't going to make these, mostly because I have made something very similar- Martha Stewarts Mint-filled Brownie Cupcakes, many, many times (my son requests them all the time) and also because I could care less about brownies.
But, when I asked my kids what treat they wanted for our weekly Family Home Evening, my 8 year old son yelled out "Peppermint Brownies" and he had no idea that these were the assignment for this week. He just loves brownies.
So, we went to the store and bought some York Peppermint Patties and threw these babies together.
I skipped the double boiler method and just melted my butter and chocolate on the stovetop. That is how we always made brownies when I was growing up, so I figured it would be fine.
I also used semi-sweet chocolate instead of bittersweet, because that is what I happened to have on hand. Because I used semi-sweet I reduced the sugar in the brownie by quite a few Tablespoons.
I mixed up the rest of the batter, added the chopped patties and smoothed my batter into the foil-lined pan. I skipped out on the butter and just used baking cooking spray with flour to coat my foil.
These brownies were like volcanos! The mint blobs were bubbling and exploding like crazy. We turned on the oven light and watched. Great entertainment.
My kids loved these. They reported that they were chewy, gooey, sticky, and delicious.
I thought they were ok.
Honestly, I would rather just eat Peppermint Patties, but I don't like brownies, so who am I to judge?
To see who else participated this week and what they thought about these Brrrrr-ownies, check out the TWD Leave Your Link for this week!
This is the other treat we made when we took our neighbor some goodies a couple weeks ago. I don't really care for brownies and neither does my hubby, so I don't ever make them.
My son on the other hand, loves brownies.
He saw the picture for these in the book and begged me to make them.
These definitely turned out to be cakey instead of fudgy. I sent the remainder of the brownies to work with my hubby and the dipped pistachio combination was a real crowd pleaser.
Pistachio Brownie Wedges adapted from Better Homes and Gardens the ultimate cookie book
1/2 cup butter
3 ounces unsweetened chocolate
3/4 cup sugar
1 tsp vanilla
3/4 cup all-purpose flour
3/4 cup coarsely chopped pecans, toasted
1/3 cup pistachio nuts or pecans, finely chopped
1. Preheat oven to 325 degrees. Line the bottom of a 9-inch baking pan with waxed paper (I used foil); Grease waxed paper and sides of pan. set aside.
2. In a small saucepan heat and stir butter and unsweetened chocolate over low heat until smooth. Remove from heat; let cool.
3. In a large mixing bowl beat eggs 1 minute or until frothy. Add sugar and vanilla; beat 2 minutes or until thickened. Beat in melted chocolate mixture. Stir in flour. ( I added half the pecans to the batter and stirred them in at this point).
Spread evenly into the prepared pan. Sprinkle with toasted pecans; press lightly into batter.
4. Bake about 25 minutes. Cool in pan on a wire rack. Remove brownie from pan. Remove waxed paper. Cut brownie into quarters; cut each quarter into 4 wedges.
5. Carefully dip outer edges of brownie wedges into melted dipping chocolate and then into pistachios. Place on waxed paper and let stand until set.
I made these 1 1/2 years ago because they just looked so good in Dorie's book. This week Marthe chose them as her pick for Tuesday's with Dorie. You can find the recipe on Marthe's blog- Culinary Delights or from this post when I made them quite a while ago.
When I made them, I smashed the meringue because I didn't invert them gently enough, so I wanted to give them another try - but didn't get to it. I did have to bake them for about 15 minutes longer then called for in the recipe to make sure they were done in the middle.
I remember these being very yummy. Probably because they were more cake-y than a traditional brownie.
Go see what the other TWD-er's thought by checking out which baker's participated this week!
This week's Tuesdays with Dorie recipe, Rick Katz's Brownies for Julia, was chosen by Chocolatechic. You can find the recipe on her blog.
I know I am the strangest person on the planet, but believe me when I say- Brownies do absolutely nothing for me. I hardly ever make them just because I don't crave them. They are my son's fave dessert, but I don't make them very often.
I thought about skipping this recipe. Then I just decided to make them and give them away.
These brownies are unique because half of the egg/sugar mixture is just mixed into the batter and the other half of the egg/sugar mixture is whipped which results in a fudgy, smooth brownie.
I had to bake mine for 15 minutes more than the recipe called for because they were still liquid in the middle.
I let them set in the fridge overnight so I could cut them (they were still quite gooey) and that morning I sent them with my husband to work.
If you are a brownie lover, I suggest you try these, although I am sorry I can't comment on if they were great or not.
My hubby brought home an empty container from work, so obviously someone liked them!
Go check out everyone else's results, by browsing through the TWD Blogroll!!
Yes, you read that right- Pumpkin Swirl Brownies. Also known as, one-of-the-best-things-that-has-ever-happened-to-a-brownie. In my humble opinion, of course.
Esi sent out a tweet about her post which featured these brownies. I went and looked at the post and decided almost immediately that I was going to make these. I try not to let that happen too much. I try to plan what I am going to bake ahead of time, but every once in awhile something like this jumps out and says "Bake Me NOW!"
I loved these.
You mix up a batter and divide it in half. Melted butter/chocolate gets mixed into one half. Pumpkin, a little oil and spices get mixed into the other half.
Then those 2 batters are layered and swirled. So it is kinda like a cake-y brownie (I like those better) and a moist, pumpkin cake mixed together. Not kinda like, that is what it is.
I underbaked these just a tad, because I didn't want either part to be dry. Then I refrigerated them overnight and took them to playgroup in the morning.
They were perfect.
*note- the recipe calls for cayenne pepper- I left this out, even though it was a small amount because I was going to be taking them to playgroup. I want to try them again with the cayenne.
Recipe for Pumpkin-Swirl Brownies on Dishing Up Delights
Recipe for Pumpkin-Swirl Brownies from Everyday Food
One Year Ago- Root Vegetable Pot Pie with Phyllo Crust
Okay, we have almost made it to the end of the 7-treat baking day treats. Just one more after today.
I chose these Mint-filled Brownie cupcakes because I needed to make something chocolately, they are super easy-you mix them in one pan, and once again, the single servings were already in the recipe.
These are a basic brownie batter with a York Peppermint Patty in the middle.
The recipe comes from Martha Stewart's Cupcakes. Which I can honestly say I have gotten great use out of so far.
You can find this recipe all over the web, just by typing in Mint-filled Brownie Cupcakes and I have linked to one of those posts if you want the recipe and for some reason do not have this cookbook yet (It is a good one!)
Martha says to melt the chocolate and butter together over a pot of simmering water, but I didn't do that. When I was young, we always made brownies in a pot on the stovetop. Yes, the pot was right on the heat. It worked every time. I figured it would work this time and it did. I saved an extra dish from having to be washed.
Go ahead and do it her way if you want, but just know that it works the other way too.
Make sure you completely cover the peppermint patty with batter, so it won't leak through.
I doubled this recipe and my kids actually had to taste test these. They were a hit.
I was thinking they might be good with other kinds of candy in the middle too, but didn't have time to experiment.
Recipe for Mint-filled Brownie Cupcakes
One Year Ago- Caramel Peanut-topped Brownie Cake
Looking for beautifully swirled cheesecake brownies? You won't find them here.
Looking for pretty pictures? also missing today.
Looking for a rave review? Check out the TWD Blogroll- I know multiple people enjoyed this much, much more than I did.
Melissa of Life in a Peanut Shell chose Espresso Cheesecake Brownies for today's TWD recipe.
I don't do espresso or coffee of any kind for that matter. I was going to skip this week because of that factor and also because brownies are one of my least favorite desserts. But, somehow I decided to give this a go.
At first I was thinking that I would swirl some raspberry puree and add fresh raspberries to the cheesecake layer. But I saw that Nancy (I think I have linked to her blog everyday now for about a week!- check her out) suggested adding chopped up oreos to the cheesecake and in a moment of weakness last week when my kids were begging for goodies at the checkout of the grocery store, I let them each get a plastic container of mini oreos. I, of course realized that there were 4 servings in one little plastic container, so I let them each have 9 mini oreos and then they had to hand over the leftover mini oreos to me (not to eat, just to get them away from little hands!). I put them in the pantry and they were forgotten about. I decided to chop them up and add them to the cheesecake.
I made two 8x8 pans of this recipe, which means I doubled both parts. I added mini chocolate chips to the brownie part because Nancy said it needed something. I also added 2 oz of melted white chocolate to one of the pans- in the cheesecake layer. I skipped the sour cream topping.
Luckily I took both pans of these to a potluck, where they were completely devoured and they received rave reviews from multiple people and a few requests for the recipe.
I tasted a bite and didn't like them at all. Same with my hubby. I took another bite and so did he, just to make sure and yes, it was confirmed- I didn't care for this dessert. I don't know what it was about it, I just didn't like it. But lots of people did, so I know that the recipe is good, just not good for me. If you want to try them to see what you think, go to Melissa's blog for the recipe or buy Baking:from my home to yours!
One Year Ago- Crunchy Sesame Cookies