Tag Archives: brownie

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Brownie Sundaes

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Guys, I know Valentine’s Day gets a bad rap for being too sweet, too commercial, too much…but! I’ve always been a believer in celebrating this day of love and appreciation, whether one is coupled or not. Before I met Sean, all of my Valentine’s were more of a Leslie Knope a la Galentine’s situation…which isn’t bad at all, if you ask me. I love my friends and my girlfriends are so very near and dear to my heart. Girlfriend’s are my spirit animal. It’s just the truth.

So, basically  what I’m saying is that even if you’d rather scrooge the day away, don’t do it alone. Or at least, don’t eat dessert alone. This brownie sundae was made for sharing, you can double up on the brownies and the ice cream and the fudge and just attack it with two spoons–as singles, as friends, as couples, whatevs! and whether it’s romantic or platonic, it’s the day to celebrate the loves of your life! Hugs and sundaes all around!

 

Brownie Sundaes

I cut the brownies out with heart cutters and mini heart cutters to up the festive/cute factor. This is a totally optional step, you can simply cut them into generous squares. These sundaes come together quickly using store-bought ice cream. You can use whatever brownie recipe you love, below I have my favorite. The fudge sauce really is no-nonsense, it comes together perfectly and swiftly in the microwave. The brownie and fudge recipe make enough for several sundaes. 

Brownies (recipe below)

No Nonsense Hot Fudge (recipe below)

Ice Cream (softened slightly for easy scooping)

Toasted Almonds (optional)

If the brownies are room temperature or chilled, pop in the microwave in 10 second bursts until just warm. Place a brownie (or two) in the center of a bowl, spoon a bit of warm fudge over the top of the brownie. Dish out 2-3 scoops of ice cream, top with more hot fudge and almonds (if using). Serve with two spoons.

Spiced Cocoa Brownies

adapted from this recipe. 

10 tablespoons unsalted butter

1 1/4 cups sugar

3/4 cup cocoa plus 2 Tablespoons

1/4 teaspoon salt

1/2 teaspoon vanilla

2 cold eggs

1/2 cup flour

1 tablespoon of sugar

1/2 teaspoon cinnamon

1/8 teaspoon cayenne

Preheat oven to 325*F. Line an 8×8 inch baking pan with parchment and grease well. Set aside.

In a saucepan over medium-low heat melt the butter. Stir in the sugar, cocoa, salt and vanilla, to moisten and combine well. Remove the pan from heat and allow to cool a few minutes–until no longer hot, but still warm to the touch. The mixture may appear grainy and a bit greasy.

Once the mixture has cooled to warm and the pan is no longer burning-hot, vigorously whisk in the eggs one at a time until completely incorporated–the mixture should be smooth and shiny. Fold in the flour, fold about 40 times. Scrape the batter into the prepared pan.

In a small bowl whisk together the tablespoon of sugar, cinnamon, and cayenne. Sprinkle the sugar mixture evenly over the top of the brownie batter. Bake in the center of the oven for about 20-24 minutes, or until a toothpick inserted in the center of the brownie comes out with a few moist crumbs. Cool completely before cutting.

No-Nonsense Hot Fudge

recipe from Take a Megabite

2/3 (1, 5 oz. can) cup evaporated milk

4 Tablespoons unsalted butter

pinch of salt

1 cup semisweet chocolate chips

1 cup confectioner’s sugar

In a large, heatproof measuring cup combine all of the ingredients. Using the microwave on high, microwave the mixture in 30 second bursts, stirring after each, until the mixture is melted, smooth, and mixed well–about 2 minutes total. Allow the fudge to set up a 1-3 minutes for the best consistency.

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Rocky Road Brownies

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Hey!

I’m totes back…and…I made brownies!

I would apologize for the brief hiatus in the last few weeks, but, truth be told…I’m not super sorry about it since I was living life, soaking in some solid family and friend time, and clocking as much niece time as I could. Twelve days ago my newest niece was born and I just can’t resist snuggling new born babes–they’re a wonder, it’s for real. It was an exciting trip home, but I’m glad to be back with my husband, pups, and cooking in my own kitchen.

Anyway, about the brownies! There’s nothing about Rocky Road that I don’t like–chocolate, marshmallows, and nuts–so much texture. These are a rich, fudgy, sticky, gooey, and crunchy. Instead of the standard marshmallow, I switched it up and made these coffee flavored. I tried to bake the marshmallows into the brownies, but that resulted in a soggy, melted, marshmallow mistake.  Since the mallows were homemade I added them at the end of baking, which lets them melt a bit into the brownie, forming an irresistible topping.

Rocky Road Brownies

I adapted my fave brownie recipe for this, you could probably use whatever one you like best with fine results.

Coffee Marshmallows:

adapted from Chuck Hughes

4 teaspoons powdered gelatin

2/3 cup water

1/2 cup strongly brewed coffee or espresso (I used 6 teaspoons instant espresso dissolved in 1/2 cup water)

1 1/2 cups granulatred sugar

2 teaspoons vanilla

powdered sugar for dusting

In a small bowl, soften gelatin in 2/3 cup water for about 5 minutes.

Prepare an 8x8inch pan by lining with parchment and spraying lightly with cooking spray. Set aside.

In a medium saucepan combine 1/2 cup espresso with the sugar, heat over medium high to dissolve and bring syrup to a low boil. Cook 1 minute, remove from heat, and stir in gelatin until it is completely dissolved and combined.

Using a hand or stand mixer, beat the syrup until it become light in color, voluminous, and holds a medium-stiff peak. Scrape the mixture into the prepared pan and dust the top with powdered sugar. Allow to set up several hours before cutting and rolling each piece in powdered sugar. Can be kept in an air tight container for up to 2 weeks.

Brownie:

adapted from Alice Medrich’s Best Cocoa Brownie recipe.

10 Tablespoons unsalted butter

3 ounces semisweet chocolate, chopped

1 1/4 cups sugar

1/2 cup cocoa

1/4 teaspoon salt

1/2 teaspoon vanilla extract

2 large eggs, cold

1/2 cup flour

Topping:

1/4 cup chopped almonds

10 marshmallows, cut in half

1/4 cup chocolate chips

Preheat oven to 350*F. Prepare an 8×8 pan by greasing and lining with parchment. Set aside.

Fashion a double boiler out of a saucepan and a large, heatproof mixing bowl. Add butter, chocolate, sugar, cocoa, and salt–stir to combine until butter is melted and the mixture feels hot to the touch. Set aside and allow to cool to just warm.

Using a wooden spoon, stir in vanilla, then, add eggs one at a time, stirring vigorously after each addition. Add flour and combine. Once flour is incorporated, continue to stir vigorously for about 40 strokes. Pour into a prepared 8×8 baking pan and bake for 20-25 minutes, or until a toothpick inserted into the center of the brownie comes out with a few moist crumbs.

Remove the brownie from the oven, top with almonds, marshmallows, and chocolate chips. Return to the oven, turn off heat, and allow the topping to melt onto the brownie top for 3-5 minutes in the still warm oven. Remove and cool completely on a wire rack before cutting.

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Recipe: Streusel-Topped Brownies

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Sometimes, I just want to streusel-top everything I bake and then pick the bits of streusel off the top and leave the remnants for my husband to scavenge.

Sometimes, I do this exact thing, and, for the record, Sean is not amused.

Lately, I’ve been in a battle with a snack cake that won’t turn out right…partly because of my penchant for distraction, partly because I’m pretty sure the recipe wants to torture me. I’ve had plans to pick that streusel off the top of said snack cake, but it just keeps sinking and nestling into the batter, causing me to have tears and sadness. So, in an effort to keep feelings of failure and frustration at bay, I decided to make an old favorite, the humble brownie, and sprinkle some STREUSEL all up over it.

When sugary, crunchy, cocoa laden streusel meets dark, fudgy brownie….it makes me want to add cocoa to all kinds of crumbl-y topped goods–cocoa berry crumble? hello! The streusel is a delightful texture with the brownie and it really took most of my will-power to not scrape it off of all the brownies, I only left one brownie top-less…instead of the whole heap. Now, my love of streusel is just magnified and I want to sprinkle it over everything I love. Streusel for everyone!

Streusel-Topped Brownies

For the streusel:

3 Tablespoons melted, unsalted, butter

6 Tablespoons sugar

3 Tablespoons cocoa powder

2 Tablespoons all-purpose flour

pinch of salt

tiny pinch of cinnamon

In a medium bowl, stir together all ingredients until combined well. Refrigerate while you make the brownie batter.

For the brownies:

Adapted from Alice Medrich’s Pure Dessert

10 tablespoons unsalted butter

1 1/4 cups sugar

3/4 cup plus 2 tablespoons cocoa (plus more for dusting, optional)

1 teaspoon instant espresso powder

1/4 teaspoon salt

1/2 teaspoon pure vanilla

2 large, cold eggs

1/2 cup flour

Preheat oven to 325F. Grease and line a 8×8 pan, set aside.

Place a heatproof bowl over a pan of simmering water and combine butter, sugar, cocoa, espresso powder, and salt. Stir from time to time until butter is melted and mixture is smooth and hot to the touch. Remove bowl from pan of water and set aside to cool to warm.

Stir in the vanilla with a wooden spoon, then add eggs one at a time, stirring vigorously after each one. When the batter is thick, shiny, and well combined, add the flour, stirring just until it is incorporated. Then continue to beat vigorously for about 40 strokes. Scrape the batter into the pan. Smooth the top with an offset spatula and sprinkle evenly with streusel. Bake for 20-25 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.

 

 

 

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Recipe: Ricotta + Hazelnut Brownies

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I don’t know about you, but I like to do a whole lot-a-nada on the weekends.

There is always some eating, maybe a little antiquing, maybe a lazy walk with the dogs, definitely some couch napping, and sometimes a cooking/baking project if I’m feeling ambitious.

I’m not saying that brownies are ambitious, because they totally aren’t. Brownies are easy and chocolatey and that is why we like ‘em.

Making your own ricotta isn’t even ambitious, it just sounds that way.

If you make these brownies the people you share them with might think you’re some sort of kitchen wizard. The kind that spends all weekend conjuring up baked goods just for their enjoyment.

Thing is…

You don’t have to be a wizard to make these.

Not at all…I sure don’t know any spells.

Even if you make the ricotta from scratch.

But, you can let people believe you labored away over your cauldron all weekend.

They don’t need to know that you in fact, did not, and that maybe you napped on the couch with the TV on mute, cuddled up with your dog.

That you are in fact, NOT an alum of Hogwart’s, you just wish you were.

..and that you definitely weren’t talking horcruxes with your friend in a vintage shop or finding potato mashers so gigantic they could only be fit for Hagrid.

They don’t need to know that you’re just a total geek and a half.

No one needs to know that.

All they need to know is that you’re a whiz in the kitchen because you made them these crazy brownies.

Let them believe it.

You are a whiz.

Ricotta + Hazelnut Brownies

Again, I used Tracy’s recipe for ricotta. It’s just so dang easy guys! Make it, it will change your view on ricotta forever.

The brownies were adapted from Saveur.

Filling:

4 oz. ricotta, softened to room temperature

1/4 cup sugar

a pinch of salt

1 egg

2 teaspoons fresh orange juice

1/2 teaspoon vanilla extract

1/4 cup finely ground, toasted hazelnuts

Brownie:

1 cup bittersweet chocolate, chopped

4 Tablespoons butter

3/4 cup flour

2 Tablespoons cocoa powder

1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup sugar

2 eggs, room temperature

1 teaspoon vanilla extract

1/2 cup coarsely chopped, toasted hazelnuts

For the filling, beat together ricotta with sugar + salt until combined and smooth. Add egg, orange juice, and vanilla and beat until combined well. Fold in hazelnuts and cover with plastic. Set in refrigerator while you make the brownie batter.

Preheat oven to 350F

Grease an 8×8 pan and line with parchment, leaving an overhang on two sides. Set aside.

Set a heatproof bowl over a pan of simmering water and melt chocolate and butter. Stir to combine and remove from heat. Set aside.

In a medium bowl sift together flour, cocoa, and salt. Set aside.

Using a mixer, beat together the eggs and sugar until smooth, pale yellow, and thick. About 2 minutes. Beat in chocolate mixture to combine. Beat in vanilla. Fold in flour/cocoa mixture to combine. Fold in hazelnuts.

Spread half of the batter into the bottom of the prepared pan. Drop spoonfuls of ricotta mixture over the batter. Try to spread it out, this didn’t really work for me, so I just spread it as best as I could. Spread the remaining batter over the top and using a toothpick, marble the brownie batter with the ricotta mixture. Bake until a toothpick inserted in the center comes out with just a few sticky crumbs. Remove from oven and cool on a wire rack before cutting. You can cut these small because they are RICH and delightful.

 

 

 

 

 

 

 

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Recipe: Crunchy Coconut & Macadamia Topped Brownies

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 I love chocolate, it’s no secret. I love baking with it, it’s always a crowd pleaser. I love it’s depth, color, fragrance…it’s all good.

Sean doesn’t just love chocolate…he LOVES it. He craves it. If he’s had a stressful day, he will seek it out. I always have a stash in the pantry for him, I even make a point to put it on my grocery list. If his chocolate stash is running low, he will break into my chocolate chips and baking bars. When he gets his fix, his eyes roll back, there’s drooling, and sometimes a little moaning.

He’s a downright, certifiable, choco-monster.

Knowing this about my dear husband, I do a lot of baking with chocolate. His favorite chocolate baked treat is probably a brownie. I’ve made endless different recipes in the past, but my go-to is Alice Medrich’s Best Cocoa Brownie, from her book Bittersweet. I feel it truly is the best cocoa brownie–chewy, rich, with a little bit of crust up top–seriously divine.

I don’t just love these brownies because they are delightful, but also because they come together quickly and use one bowl.

Less dishes, more brownies.

These are the joys of life.

Sean will take a plain, un-studded brownie any day. No complaints…but, he also loves a brownie with all kinds of mix-ins and goodness up in its business. This works well for both of us since I prefer brownies with stuff. I like a plain brownie, but I love a brownie with some other textures and maybe a little salt going on.

These brownies have it all.

Crunchy, toasty, sweet coconut, salty macadamias, and the faintest hint of spice.

Oh, goodness. These are so good.

I may have eaten just the tops of a few.

Luckily, Sean was around to eat the bottoms…since he’s so indiscriminate about brownies and all.

We’re a good pair.

Best Cocoa Brownies w/ Crunchy Coconut & Macadamia Topping

This is the fusion of 2 brownie recipes. The crunchy top of one, imposed onto the basic base of another. I have made these using the original recipe for Coconut-Pecan Crusted Brownies, but I like Alice’s Best Cocoa Brownie better for the base. I just do. It’s just my favorite. 

These brownies are only made better by using some primo cocoa powder. I use Valrhona, it is hands down my ever-favorite cocoa powder. I order it online and always have a stash of it. I have never purchased it from a grocery store, but an okay, grocery store subsitute is Hershey’s Special Dark…but, I have to say, there’s nothing like Valrhona cocoa powder. And, no, Valrhona does not pay me to wax poetic about their product…they don’t know me, I’m just a fiend for it ;) 

10 Tablespoons unsalted butter

1 1/4 cups sugar

3/4 cup, plus 2 Tablespoons cocoa powder (natural or dutch process)

1/4 teaspoon salt

1/2 teaspoon vanilla extract

2 large eggs, cold

1/2 cup flour

Preheat oven to 325F. To make bar shaped brownies, prepare an 8×8 pan by greasing and lining with parchment. To make brownie bites, line a mini-muffin tin with liners (makes about 30 minis).

Fashion a double boiler out of a saucepan and a large, heatproof mixing bowl. Add butter, sugar, cocoa, and salt–stir to combine until butter is melted and the mixture feels hot to the touch. Set aside and allow to cool to just warm.

Using a wooden spoon, stir in vanilla, then, add eggs one at a time, stirring vigorously after each addition. Add flour and combine. Once flour is incorporated, continue to stir vigorously for about 40 strokes. Pour into a prepared 8×8 baking pan or into lined mini-muffins cups. Set aside and make the topping.

for the topping:

3/4 cup sweetened, shredded coconut

3/4 cup chopped, salted macadamia nuts (if you have unsalted ones, just add a pinch of salt)

1/4 cup packed brown sugar

pinch of pumpkin pie spice

2 Tablespoons unsalted butter, melted

In a medium bowl combine all of the ingredients for the topping until everything is moistened with the melted butter. Either sprinkle topping over the batter in a pan or, using a teaspoon, heap spoonfuls onto minis.

Bake for 20-25 minutes or until a toothpick inserted into the center of the brownie comes out with a few sticky crumbs, but is not wet.

Allow to cool on a wire rack before cutting/eating.


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trick or treat?

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treats!

of course :)

happy halloween!

listening to: halloween head: ryan adams AND halloween: covered by AFI

Minty Brownie Bites

Adapted from Martha Stewart

6 tablespoons unsalted butter

6 ounces good quality chocolate, chopped

1/4 cup cocoa powder

3/4 cup flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1 cup sugar

2 large eggs

2 teaspoons peppermint extract

melted white chocolate (for webs, optional)

Preheat oven to 350F. Line a mini muffin tin with paper cups or grease well.

Heat butter, chocolate, and cocoa in a bowl set over a pan of simmering water. Stir until butter and chocolate melt. Set aside and cool slightly.

Whisk together salt, baking powder, and flour. Set aside.

Beat eggs into chocolate mixture until well combined. Add dry ingredients and fold until combined.

Scoop batter into mini muffin cups and bake 15-17 minutes.

Allow to cool completely before piping webs.

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baby, brownie, love.

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up until recently i worked in child care. if you’ve ever worked with children and their families you might know the stress and struggle that can come with such an occupation. especially with younger age groups, they need more care and attention, as do their parents at times. my biggest saving grace was my co-teacher L. we ran the 2-year old room together (20 2-year-olds up against two childless teachers) and anyone with a 2 -year old knows the daily drama that can arise. we learned, swiftly, how important sticking to a daily schedule was and how persuasive a single tic-tac can be.

very soon miss L will welcome her own little one into the world! i could not resist making something sweet for her baby shower. since all things baby and all things valentine’s day make me want to explode into a million pieces of heart-shaped confetti…i knew i had to make something that included heart sprinkles. i also knew that i had to do something chocolatey. L’s mom, R, is one of my very favorite people, so genuine and sweet, and she is notorious for her love of chocolate. i went with a mini brownie…a perfect, little bite of decadence. i needed something to adhere the sprinkles with, so i went with cream cheese frosting, yet again. originally i was going to do peanut butter, but the color combo and the nut-allergy issue dissuaded me. i think the brownies were well-received, i’m not sure since i was too busy catching up, gushing over baby leg warmers (yes! pink argyle ones at that!), and glaring with envy at L and her stretch-markless baby bump.

listening: maria taylor : speak easy

best cocoa brownies

i’m lazy and i’m just going to link you on over to smitten kitchen. i made mine in a mini cupcake tin and baked them for less time…like between 15 and 20 minutes. be sure to cool competely before piping on any frosting…though these fudgy babies could definitely do without the frosting.

cream cheese frosting

this recipe was me adding powdered sugar to cream cheese until i got a consistency i liked. if i had softened butter around i would have probably added that too.

8 oz. cream cheese softened

2 cups powdered sugar

1 teaspoon vanilla

with a mixer or hand blender mix cheese and vanilla until creamy. add powdered sugar and beat well, until fluffy. pipe or spread onto brownies.