Bars

Irish Coffee and Whiskey Brownies with Chocolate Whiskey Frosting

March 14, 2014 by Lynsey Leave a Comment

We’re t-minus 3 days till St. Paddy’s day. Irish brews and whiskeys will be flowing through the pubs like water through a stream. And to soak up the booze, there has to be fest foods. Foods with green tint, rainbows, and tons of booze are required on St. Paddy’s day.

For any celebration there has to be sweets. My go to sweet is the classic brownie. Gooey, fudgy brownies are my all time favorite. Definite bonus points for the kind that are so gooey that they stick to your teeth. Yum.

So, to get the classic brownie all jazzed up for St. Paddy they need a little booze. Chocolate. Coffee. Whiskey. I honestly couldn’t think of a better combination. Could you? The coffee enhances the chocolate flavor immensely, which we all can agree is a great thing. But then a hefty dose of Irish whiskey is added to the mix with blends so well with the other two.

These brownies will knock your socks off. On the gooey, stick-to-your-teeth meter, these are a definite 10. But the boozy chocolate goodness doesn’t stop there. On top of that perfect brownie is a delicious, chocolate-coffee-whiskey frosting. Making these go off-the-charts. This is the perfect blend of coffee, chocolate, and whisky that will wake you up while giving you your whiskey fix.

Now you don’t have to choose between chocolate, whiskey or coffee, you can have all three is a deliciously decadent dessert. These would be a delicious way to end your St. Paddy’s day celebration or just to end a rough day! Either way, make these boozy fudgy brownies soon and enjoy with a big glass of ice cold milk or Irish coffee!

Irish Coffee and Whiskey Brownies

Ingredients:

For the brownies-
2 Oz Semisweet chocolate, roughly chopped
3 Oz Bittersweet chocolate, roughly chopped
9 Tbsp unsalted butter, cut in tablespoon slices
1 Cup sugar
1/4 Cup strong brewed coffee
1/4 Cup Irish whiskey
2 Eggs
1 Tsp vanilla
1/3 Cup +2 Tbsp flour
1/4 Tsp salt

For the chocolate whiskey frosting-
2 Tbsp unsalted butter
1/3 Cup cocoa powder
1 Cup +2 Tbsp powdered sugar
2-3 Tbsp coffee
1-2 Tbsp Irish whiskey
Pinch of salt

Ingredients:

Preheat oven to 350. Line an 8×8 pan with parchment paper and set aside.

Place both chocolates and butter in a medium sauce pan and place over medium low heat, stirring often, until the mixture has melted. Add the sugar and whisk to combine. Set the chocolate mixture aside and allow it to cool to room temperature.

Once the mixture has cooled add the coffee and whiskey and whisk to combine. Add the eggs, one at a time, and stir to incorporate. Add the vanilla and stir. Add the flour and salt and whisk until just combined.

Pour in the prepared pan and bake for 35-45 minutes, until the sides are set and the center is no longer runny. Remove from oven, leave in the pan, and allow to cool.

For the glaze-
Place the butter in a microwave safe dish and heat in the microwave until melted, about 15-20 seconds. Add 2 tablespoons of coffee, cocoa powder and powdered sugar and stir to combine. Slowly add the whiskey, one tablespoon at at time stirring to mix thoroughly. If the mixture is still too thick, add more coffee or whiskey a teaspoon at a time, according to your taste preference and stir until it’s still thick but able to be poured and easily spread. Add the salt and stir to combine.

Slowly pour over the cooled brownies, that are still in the pan, and allow the frosting to set. Remove from pan, cut and serve.

Recipe source: A Lynsey Original

Red Velvet Chocolate Chip Crownies with Cheesecake Filling

February 14, 2014 by Lynsey 1 Comment

Oh my goodness. Have I got a treat for you. I am so stinkin’ excited to share this recipe with you. This is a whopper of a dessert with a name so long that you may have to sit down and rest and have a sip of water just to make it through the title. But, it’s a task that is well worth the reward.

Last year I made some red velvet brownies with white chocolate buttercream that were out of this world amazing. Not only were they loaded with chocolate from chunks of chocolate chips to cocoa, but they were incredibly fudgy aaand they were topped with white chocolate buttercream. These brownies were not only a crowd pleaser at my house but with every single person that tasted one. To this day I still get emails about those brownies.

So this year I wanted to build on the awesomeness that is those brownies. What exactly could I do to top those? Well, what about combing them with a few other popular dessert favorites? Sounds like a plan!

So, I proudly introduce red velvet chocolate chip crownies with cheesecake filling. Oh yes! This takes red velvet, which is synonymous with this time of year, and combines it with cheesecake and then tops it all off with chewy chocolate chip cookies!

This is not a bar for the faint of heart. This is gooey, fudgy, rich, and decadent. All the things you look for in a dessert and then some. These crownies will have your heart pounding, taste buds dancing and your stomach jumping for joy with each and every bite.

Red Velvet Chocolate Chip Crownies with Cheesecake Filling

Ingredients:

For the red velvet brownies-

3 1/2 Tbsp unsweetened cocoa powder
1 oz red food coloring (or about 2 tablespoons)
2 Tsp vanilla extract, divided
1/2 Cup (1 stick/8tbsp) unsalted butter, room temperature
1 1/2 Cups granulated sugar
2 Large eggs, room temperature
1 1/4 Cups all-purpose flour
1/4 Tsp salt
1/2 Cup chocolate chips

For the Cheesecake filling-

4 Oz cream cheese, low or full fat is fine (room temperature)
1 Egg
1 Tbsp unsalted butter, room temperature
2 Tbsp sugar
1/2 Tbsp flour
1/2 Tsp vanilla

For the cookie topping-

4 Tbsp (1/2 stick) unsalted butter, room temperature
1/2 Tsp vanilla
1 Egg
1/4 Cup packed brown sugar
1/4 Cup granulated sugar
3/4 Cup + 2 Tbsp flour
1/2 Tsp baking powder
Pinch salt
3/4 Cup chocolate chips

Directions:

Preheat oven to 340. Line a 9×9 baking pan with parchment paper, spray with non-stick cooking spray and set aside.

For the red velvet brownies-
In a small bowl combine the cocoa powder, red food coloring and 1 teaspoon of vanilla extract and stir to combine. Set aside.

In a large bowl combine the butter and sugar and beat on high until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, mixing well between each addition. Add the vanilla and mix until incorporated. With the mixer off, carefully add the cocoa powder mixture. Turn mixer on low and mix to combine. Once the cocoa is incorporated into the mixture, slowly add the flour and salt and mix until incorporated. Stir in the chocolate chips with a heavy spatula, until evenly mixed.

Pour the batter into the prepared pan and spread until evenly distributed.

For the cheesecake filling-
Place the cream cheese, egg, butter, sugar, flour and vanilla in a mixing bowl and beat on medium-high until smooth.

Pour over the red velvet brownies and spread into an even layer.

For the cookie-
Place the butter in a medium microwave safe bowl. Place in microwave and heat until butter is melted. Add the sugars and stir to combine. Add the egg and vanilla and stir to incorporate. Add the flour, baking powder and salt and stir to combine. Fold in the chocolate chips until evenly distributed.

Place spoonfuls on the cheesecake batter. Top with 1/4 cup of chocolate chips. Sprinkle with a teaspoon of kosher salt. Place in the preheated oven and bake for 40-55 minutes.

Remove and allow to cool. Cut and serve or store in an airtight container.

Recipe source: Red Velvet Chocolate Chip Crownie w/ Cheesecake filling -concept a Lynsey Original
Red velvet brownie- Smells Like Home, originally from How Sweet It Is
Cheesecake filling- A Lynsey Original
Cookie- A Lynsey Original

Lightened Up Fudgy Brownies

January 3, 2014 by Lynsey Leave a Comment

Brownies are hands down one of my all-time favorite desserts. But, when it comes to brownies I’m picky. I want a gooey, fudgy brownie that is packed full of that chocolate goodness. Give me a good ol’ classic brownie and I’ll be a happy camper. Don’t worry about adding powdered sugar, frosting or even ice cream. The perfect fudgy brownie is all I need.

I could literally sit down with a fork and eat an entire pan. But, I practice restraint not only because I would end up with a huge stomach ache but also because brownies, and desserts in general, are not the most healthy option to gorge in. So, what if I were to tell you that I have the perfect indulgent, fudgy brownie recipe that was a little lighter than your traditional brownie but still just as good?

Sounds too good to be true, right? But guess what, it’s not. I honestly do have a delicious, lightened up brownie that is still amped up with chocolate goodness and it’s a little lighter than most brownies you’ll sink your teeth into.

This recipe gets it’s chocolate flavor from cocoa powder and dark chocolate. It uses less butter and eggs than the traditional recipe and utilizes a little low fat milk for the extra moisture. To really amp up that chocolate flavor I added a few chocolate chips to the batter and you can see them dispersed throughout the brownie mixture. A little sprinkle of salt across the top of the brownie really helps to set off that chocolate flavor.

The end result is a brownie that is incredibly moist and chocolaty. One bite definitely won’t be enough, you’ll keep going back for one bite after another. And, the best part, you don’t have to feel guilty about a little indulgence. Now you can have your dessert and stay on track with your resolution! My gift to you for a successful, healthy new year!

Lightened Up Fudgy Brownies

Ingredients:

4 Tbsp unsalted butter

3 Oz dark chocolate, chopped

2 Tbsp vegetable oil

1 Cup granulated sugar

2 Large egg yolks

1 Egg

1 Tsp vanilla

3 Tbsp low fat milk

1/2 Tsp salt

3/4 Cup flour

5 Tbsp unsweetened cocoa powder

1/2 Cup chocolate chips

Directions:

Preheat oven to 350. Line a 8×8 pan with parchment paper and set aside.

Over a medium bowl sift together the cocoa powder, salt and flour and set aside.

Place butter and dark chocolate in a saucepan and place over medium-low heat and allow to melt. Add the vegetable oil and sugar and stir to combine. Add the vanilla, milk, egg yolks and egg and whisk. Whisk the cocoa mixture into the wet ingredients until just combined. Add the chocolate chips and stir to combine.

Pour into the prepared pan and bake for 30-40 minutes, until toothpick inserted comes out clean.

Recipe source: A Lynsey Original

EXTREME Monster Crownies

October 10, 2013 by Lynsey 2 Comments

Oh. My. Goodness. This my friends is the bar of all bars. A hefty bars comprised of not only one delectable layer, but two. Two different types of desserts united to make this ultimate bar. This isn’t a bar for the faint of heart, I guarantee that.

This bar stands about 2 1/2 inches tall and is packed full of M & M’s, chocolate chips, oatmeal, Reeses’ peanut butter cups, and Rolos. It’s two classic favorites combined. The base is the every so popular Monster Cookie. I took all the goodness that’s packed in those hearty cookies and made them into a bar. I then topped them with a layer of Rolo’s, then poured on a massive does of my fudgy brownies. Oh yes. I did.

These bars are every parents dream, especially this time of year. Kids are going to all sorts of parties and door to door saying those infamous words; “Trick-or-Treat”. With each and every door that’s knocked on, one more treat enters their bag. By the time they get home they are loaded down with more sugar than any one person should consume in a year. Will they eat it all? I’m sure they will try their hardest; sorting through it all on the floor, separating their favorites from their least favorites all the while planning their attack. Some, shockingly, will succeed while others give it a great attempt but end up failing once it’s all said and done.

So what will become of those leftover masses of candy? Well, there are several options. You can gorge yourself until you go into a sugar coma. The candy can sit in your candy jar with good intentions of being eaten but in the end forgotten about and dumped out. Some will be chunked because both parents and kids have seen all they want of the sugary loaded stuff.

The option that jumps out to me though is throwing all that in some baked goods. You get a delicious dessert that is packed full of your favorite candies and you get to get rid of those piles and piles of candy that would otherwise go to candy heaven. What should you bake with all that stuff? Well, you’ve got cookies, bars, brownies, I mean the list goes on and on. All of those are good options that would make a perfect base for tons of sugary goodness, but I wanted to go big. And that I did. I took two desserts that are amazing individually and combined them. Yes, you’ve got a layer of monster cookie dough spread out on the bottom of the pan then I topped the dough with Rolo’s and I didn’t stop there, I then poured a layer of brownies over that and the crownies were born (a cookie + a brownie=crownie) Talk about the ULTIMATE bar. This is it folks. So be sure not to let all that candy go to waste, you may even want to take the kids to a few extra houses to make sure you have plenty of candy so you can make these bars! Or why wait, head to the store right now and all the ingredients and whip up a batch tonight!

Extreme Monster Crownies

Ingredients:

For the Monster Cookie-
1 Stick (1/2 cup) unsalted butter
1 Cup brown sugar
1 Egg
1/2 Tsp vanilla
1 Cup flour
1 Tsp baking powder
1/2 Tsp baking soda
1 Tsp salt
3/4 Cup oats
1/2 Cup mini M&M’s
1/2 Cup mini chocolate chips
3/4 Cup Reese’s peanut butter cups, roughly chopped
2/3 Cup Rolo candy

For the brownies-
1 Stick (1/2 cup) unsalted butter
1 Oz semi-sweet chocolate, roughly chopped
2 Oz unsweetened chocolate, roughly chopped
1 Cup sugar
2 Eggs
1 Tsp vanilla
1/2 Tsp salt
1/2 Cup flour

Directions:

Preheat oven to 350.

Line a 9×9 pan with parchment paper and set aside.

For the monster cookies-
Combine flour, salt, baking powder, and baking soda in a medium bowl. Stir to combine and set aside.

Place the butter and brown sugar in a large mixing bowl and beat on high until light and fluffy, about 2-3 minutes. Once combined, add the egg and vanilla and mix to combine. Slowly add the flour mixture in 2 batches, mixing well between additions. Add the oats and mix to combine. Add the M&M’s, chocolate chips and peanut butter cups, using a spoon or spatula stir to combine. Pour the batter in the prepared pan and press evenly across the bottom of the pan.

Sprinkle the Rolos across the top of the monster cookie dough. Set aside.

For the brownies-

Place the butter and chopped chocolate in a medium saucepan and place over medium-low heat, stirring frequently until melted. Once the ingredients are melted, remove from heat. Add the sugar and stir to combine. Add the eggs and vanilla and mix to incorporate. Add the salt and flour and mix until just combined. Pour over the monster cookie dough and place in the preheated oven.

Place in a preheated oven and bake for 35-50 minutes, checking after 35 minutes. Once the brownies are set and do not jiggle when the pan is moved they are done, be sure not to over bake. Remove from oven and allow to cool. Cut into squares and serve…even better add a scoop of vanilla ice cream!

Recipe source: A Lynsey Original

Hello Dolly Bars

August 15, 2013 by Lynsey Leave a Comment

Magic bars. 7-Layer bars. Hello Dollies. There are many names for this classic dessert. I think the name varies depending on the region. No matter what region your from, I think everyone can agree on one thing; these bars are oh. so. good. These chewy bars are the epitome of vintage desserts and they are still pleasing crowds today.

Hello Dollys have been making a regular in appearance in my life since I can remember. My MaMaw loved them and her love for these trickled down to my Uncle. He often tweaked recipes, enjoyed making his own sauces and would adjust seasonings on various other items. Hello Dollys, however, were one recipe that he left just as it was and enjoyed every single morsel.

But, then again, what’s not to love about vanilla wafer crumbs, chocolate chips, lightly sweetened coconut, pecans and shredded coconut? I love everything about these bars, and I think there’s plenty of others that agree that these are delish! Everything about this recipe is so simple but works together so incredibly well together. You’ve got all the flavor notes along with the textural components which, in my opinion, provides you with the perfect dessert.

This is one of those recipes that’s great to have in your repertoire. It takes very little time to assemble, there’s no mixing required and you’ve got a pleasing dessert in about 30 minutes. A few simple steps have you on your way to delicious and tasty dessert. Melt the butter, stir in the crumbs, pile your goodies on and then top with a heavy dose of condensed milk and bake. Now that’s really hard to beat.

Hello Dollys Bars

Ingredients:

8 Tbsp (1 stick) unsalted butter
1 Cup vanilla wafer crumbs
1 Cup pecans, roughly chopped
1 Cup sweetened, shredded coconut
1 Cup chocolate chips
1 Can condensed milk

Directions:

Preheat oven to 350.

Place butter in an 8×8 baking dish and place in oven, while it’s preheating, and allow the butter to melt. Once the butter has melted, remove the pan from the oven, add the vanilla wafer crumbs and stir to combine. Using a fork, or an offset spatula, gently(but firmly) press the crumbs in an even layer across the bottom of the pan.

Sprinkle half of the pecans over the crust, followed by half of the chocolate chips, and topped off with half of the coconut. Repeat the layering process with the remaining ingredients then evenly pour the condensed milk over the layers.

Place in the preheated oven and bake for 25-30 minutes. Allow to cool completely before cutting.

Recipe source: My MaMaw, passed down to my mom

Chewy, Fudgy, Quadruple Chocolate Brownies

June 14, 2013 by Lynsey Leave a Comment

I think, in general, when it comes to sweets I’m more of an ooey, gooey, chewy, fudgy person. It doesn’t matter whether it’s a cookie, bar, or brownie; when it comes to my sweets I want to be able to sink my teeth into soft goodness. I’m always searching for new desserts that will quench that craving; so I’m always saving, printing and writing recipes to satisfy my weakness.

When I saw this recipe for chewy brownies from Baking Illustrated, written by the talented and ingenious folks at Cook’s Illustrated, I instantly knew that I had a contender for one of the best fudgy brownies I had ever sunk my teeth into. When it comes to food, what ingredients to use (and why), and why the recipes work they know what they are talking about. Not only do these people know their savory foods, they also know their sweets.

I found this recipe at the perfect time. About the time that I found it, I had an intense craving for a thick and gooey brownie. That was it, I had the recipe, all the ingredients and I HAD to make it. And make it NOW. I adapted this recipe a little; adding a few different types of chocolate than what was initially called for and adding some chocolate chunks to the mix…because let’s face it, you can never have too much chocolate!

These brownies ending up being everything I had hoped for and then some. The perfect amount of chocolate without being too rich (although a tall glass of cold milk is a must), chunks of chocolate in each bite and of course chewy goodness. This meets all of my wants and desires in a perfectly good brownie. If you’re like me, love the chewy factor and judge sweets on a chewy scale then these will definitely top the scale!

Chewy, Fudgy, Quadruple Chocolate Brownies

Ingredients:

3 Oz semisweet chocolate
2 Oz bittersweet chocolate
8 Tbsp (1 stick) unsalted butter, cubed
3 1/2 Tbsp cocoa powder
3 Large eggs
1 1/4 Cups granulated sugar
2 Tsp vanilla
1/2 Tsp salt
3/4 Cup + 3 1/2 Tbsp all-purpose flour
3/4 Cups chocolate chunks

Directions:

Preheat oven to 350.

Line a 9×9 square baking pan with parchment paper. Spray with non-stick cooking spray and set aside.

Place the semisweet, bittersweet, and unsweetened chocolate in a saucepan along with the butter and place over low-medium heat and allow to melt. Be sure to stir constantly to prevent burning. Once the mixture is melted and smooth, add the cocoa powder and whisk to combine. Set aside and allow to cool slightly.

In a large bowl combine eggs, sugar, vanilla and salt and whisk to combine. While continuously stirring, pour the chocolate mixture into the egg mixture and whisk to combine. Add the flour and stir with a wooden spoon until just combined. Pour in the chocolate chunks and stir to combine.

Pour the mixture into the prepared pan, and spread evenly. Place in the preheated oven and bake until set, and a toothpick inserted into the center of the pan comes out with a minimal amount of crumbs sticking to it, about 35-45 minutes. Remove cooked brownies from the oven and allow to cool in the pan for 5-10 minutes. Remove from pan and transfer to a cooling rack and allow to cool completely.

Once the brownies are cooled completely, cut into squares and enjoy. Store in an airtight container.

Recipe source: adapted from Baking Illustrated

Reeses, Peanut Butter Cup, Oreo Blondies

April 5, 2013 by Lynsey 1 Comment

There are a couple of types of people when it comes to desserts: the die-hard enthusiast, the ones who can take it or leave it and then those people who don’t eat sweets at all. I know, I’m in shock too that everyone isn’t as big of a die-hard, sweet eating, sugar freak as I am. Believe it or not, I’m married to one of those people that doesn’t believe the sweeter the better!

I love, love, love my sweets. Did I mention, I love my sweets? Cause I do! Chocolate, vanilla, strawberry, caramel or whatever…I love it all. Cakes, cookies, pies, cheesecakes, cheesecake cakes, brownies, bars; there’s not a sweet I don’t like. If I have to choose between a cupcake with a dollop of frosting or one mounded high with frosting, I’m going for the one with mounds of the sweet stuff. Spencer, on the other hand, wants the cake with just a tad of frosting. He will literally scrape two-thirds of the frosting off and just throw it away. So when it comes to sweets we’re kind of opposites; I believe the sweeter the better and he wants the sweetness but just not over-the-top sweetness.

Lately I’ve been making quite a few sweets. I’ve been a baking machine, to say the least. I will admit, I’ve made some treats that have been overly sweet in Spencer’s terms. Not that he hasn’t enjoyed them, just the same. So, to make something more to his taste I decided to make some bars that were packed full of some of his most favorite flavors.

These bars have it all. Sweet. Salty. Crunchy. Chewy. Oreos. Reeses Pieces. Peanut butter cups. Yes, a little bit of everything packed into each bite. To say these bars are good would be an understatement. They are little squares of goodness that take you to an out-of-this-world place for just a moment. You’ve got a soft, chewy bar full of peanut butter flavor that is studded with mini Reeses Pieces candies. But that’s not all. Sandwiched between two layers of these delicious bars are Oreos. But not just any Oreos, or the plain ol’ single stuf. We’re talking Double Stuf. Oh yeah! Go big or go home, right?

These bars are amazing. Simple to make but so big on flavor. Each bite is packed with a little bit of everything, resulting in an over-the-top, delicious (yet flavor balanced) sweet treat!

Reeses, Peanut Butter Cup, Oreo Blondies

Ingredients:

1 Stick butter
1 Cup brown sugar
1 Egg
1 Tsp vanilla
1/2 Tsp salt
1 Cup flour
1 Cup chopped Reeses peanut butter cups
1/2 Cup mini Reeses pieces
9 Double Stuf Oreos

Directions:

Preheat oven to 350. Line an 8×8 pan with parchment paper and set aside.

Place butter and sugar in a large bowl and beat on high until light and fluffy, about 2 minutes. Add egg and mix to combine. Add vanilla and mix. Add the salt and flour and mix on low until incorporated. Add the Reese peanut butter cups and pieces and stir to combine.

Place half the batter in the prepared pan and spread evenly. Place the Oreos on top of the batter, then spoon the remaining batter over the Oreos and spread to cover.

Place in preheated oven and bake for 30-40 minutes, until golden brown. Remove from oven and allow to cool in pan for 15 minutes. Remove from pan and transfer to a cooling rack and allow to cool completely. Cut and serve.

Recipe source: A Lynsey Original

DB: Flourless Black Bean Brownies

March 27, 2013 by Lynsey 1 Comment

I am very fortunate that I do not have picky eaters in my house. I have a special place in my heart for those people that have to be short order cooks in order to satisfy every single person in their house. Ya’ll are better than me, because I’m not sure I could do that day in and out. I get that there are days where you’re just not in the mood for this or that, and I’ll either adjust the menu or make something else to ensure everyone is happy. But if that was a daily occurrence then there would be some hungry people in my house!

I’m lucky in that Spencer will try anything, at least once. Even if his initial reaction is a cringed nose and a funny look. At least he’ll give it a try. Tucker is even a pretty good eater; he has no problem with chicken, steak fish or whathaveyou but he also gobbles up some veggies. Some of the veggies he enjoys are some that even adults turn their nose up to. Asparagus? Yes, he eats it and enjoys it! Smoothies, granola, fruits and yogurt. Yes, he likes it all.

So when it comes to getting my family to eat healthy I don’t have to find creative ways to sneak veggies in here and there to ensure their getting their daily dose! Whew! So when I hear all these stories about all the people hiding veggies in sweets, drinks and so on it’s “foreign” to me. But apparently this epidimic is far more common that I knew because there’s a whole cookbook dedicated to creatively incoporating vegetables into meals. So I count my blessings that I’ve got good eaters, but at the same time I’ll definitely test out and compare some recipes that are typically indulgent versus those that are healthy. For instance regular, chewy fudgy brownies versus flourless black bean brownies that claim to be just as chewy, fudgy and rich as the “original” version.

You’re thinking…this can’t be done. This is impossible. A brownie that is pretty healthy and that has vegetables, black beans to be exact that is just as good, full of chocolate, fudgy even? It can’t be done. It can’t be so. Well folks, I’m here to tell you it can be done. And it is so. This is the first time I’ve ever tried, let alone made one of my favorite desserts and filled it with veggies. It’s also a first time tasting and baking something that is gluten-free. And I must say, I’m impressed. It’s good, I mean I definitely think this recipe could hold it’s own next to a traditional brownie. I was skeptical in the beginning. But by the time it was all said and done, I was a believer. These are the real deal. Even if you don’t have to fool your kiddos or loved ones into eating their veggies, these brownies are definitely worth a try.

Ruth from Makey-Cakey was our March 2013 Daring Bakers’ challenge host. She encouraged us all to get experimental in the kitchen and sneak some hidden veggies into our baking, with surprising and delicious results!

Flourless Black Bean Brownies

Ingredients:

1 1/2 Cups black beans (1 15oz can drained and rinsed)
3 1/2 Tbsp cocoa powder
1/2 Cup quick cooking oats
1/4 Tsp salt
1/3 Cup maple syrup or agave
2 1/2 Tbsp sugar (or 2 stevia pakcets)
1/4 Cup coconut or vegetable oil
2 Tsp vanilla extract
1/2 Tsp baking powder
2/3 Cup chocolate chips
Sea salt for topping, optional

Directions:

Preheat oven to 350. Spray an 8×8 pan with non-stick cooking spray and set aside.

Place black beans, cocoa powder, oats, salt, syrup (or agave) sugar, vegetable oil, vanilla and baking powder in a food processor, blend until mixture is smooth. Once the ingredients are incorporated and the mixture is smooth add chocolate chips and stir to combine.
Pour the mixture into the prepared pan, top with additional chocolate chips (if desired), sprinkle with one teaspoon sea salt (if desired) and place in a preheated oven. Bake brownies 15-18 minutes, until cooked through. Remove from oven and allow to cool at least 10 minutes before cutting.

Recipe source: barely adapted from Chocolate Covered Katie

Marshmallow Reeses Blonde Brownies

March 8, 2013 by Lynsey 1 Comment

So how many of you are ready for daylight savings time? You know, I don’t really mind the time change whenever we get to gain an hour because I’m all for an extra hour of sleep! But when the time comes to “spring forward” and I have to give up an hour…I dread it. I love that it gets darker later, but I just don’t like giving up that precious hour of sleep. So, I guess you can tell that I’m not ready and I’m not looking forward to it.

Since we’ll be running on less sleep starting on Sunday, we need a fun and delicious way to perk up and have some energy. What better way to get a little boost than to enjoy a bar (or five) loaded with peanut butter, marshmallows and chocolate? I couldn’t think of anything better! Can you?

So let’s talk about these bars a little, shall we? I love these bars for so many reasons. The first being that they are a dessert, I’m a sucker for anything sweet. I mean anything. Secondly they have that whole sweet salty thing going on with the salty peanut butter and the sweet marshmallows and chocolate chips, and you know that I love that combo! They involve chocolate, and I mean who doesn’t love chocolate! I could keep going but I’ll end with this; they have Reeses Pieces in them. And Reeses Pieces rank pretty close to the top of the list of my all time favorite candy!

These bars are delicious, moist and packed full of flavor. They are incredibly easy to put together and they are so addicting. There are times where I will half a recipe, just so we don’t have tons of excess sweets laying around the house, but this isn’t a recipe that I would recommend halving because they will disappear just about as quickly as you can pull them out of the oven and cut them. Not only did I love them, but my boys did as well. I couldn’t get them cut fast enough for them. These bars have quickly become a favorite in our house and I’m sure they’ll do the same in yours! So if you need a pick-me-up with the time change going on, be sure to try a batch of these!

Marshmallow Reeses Blonde Brownies

Ingredients:

1/2 Cup butter
1 Cup brown sugar
1/2 Cup peanut butter (crunchy or creamy)
2 Eggs
1 Tsp vanilla
2 Tsp baking powder
1/2 Tsp salt
1 1/2 Cups flour
1 Cup chocolate chips
1 1/4 Cups mini Reeses pieces
1 Cup marshmallow cream
3/4 Cup miniature marshmallows

Directions:

Preheat oven to 350. Line a 9×13 pan with parchment paper and set aside.

Sift baking powder, salt and flour together over a medium bowl and set aside.

Combine butter, brown sugar and peanut butter in a large bowl and beat on high to cream, about 2-3 minutes. Add the eggs, one at a time, mixing well after each addition. Add the vanilla and mix to incorporate. Slowly add the flour mixture to the butter mixture and mix on low to incorporate.

Add the Reeses pieces and chocolate chips and stir to incorporate. Divide the mixture in half, spread half of the batter evenly in the prepared pan. Drop the marshmallow cream, by the spoonfuls, onto the dough then sprinkle the marshmallows over the cream. Gently drop the remaining batter, by the spoonfuls, onto the marshmallow cream and gently press to spread the batter, trying to cover all of the marshmallow cream.

Place the bars in the preheated oven and bake for 25-28 minutes. Remove from oven, allow to cool for 30 minutes in the pan, then remove to a cooling rack and allow to cool completely before cutting. Store in an airtight container.

Recipe source: barely adapted from Inside Bru Crew Life

Red Velvet Brownies with White Chocolate Buttercream Frosting

February 11, 2013 by Lynsey Leave a Comment

It’s February folks! Can you believe it? It seems like yesterday we were celebrating Thanksgiving and getting ready for Christmas. We’ve not only observed and celebrated Christmas, rang in the New Year but now we’re about to celebrate Valentine’s! Where has the time gone?

Since Valentine’s is this week, in 3 days to be exact, I thought it would be fitting to share some yumy sweets with you that would be perfect to make for your sweetheart! Since February and Valentine’s are all about chocolate, it’s only fitting that each and every goody I have for you this week invovles chocolate! Since I am all about chocolate too, this doesn’t hurt my feelings in any way!

Let’s start off the week with a bang, how about some brownies? But not just any brownies, red velvet brownies. Red velvet brownies with white chocolate buttercream smeared on top. If this doesn’t say “I Love You”, then I don’t know what does!

These brownies are fudgy, gooey and packed with chocolate. Which is everything I love about a traditional brownie! Then all that fudgy goodness is combined with rich, red velvet goodness. Typically, I’m not a huge red velvet fan. I can take it or leave it. I know others that are die hard fans of the red velvet; they could eat it morning, noon, and night and even for snacks in between. I’m not sure if I just haven’t had the right red velvet recipe or what, but I’m not a die hard red velvet fanatic. But, I think maybe…just maybe these brownies have converted me. This recipe just might be the recipe that turns me into a fan! (I probably need to make another batch or 3 just to make sure!)

These brownies start out like many traditional brownie recipes, but instead of the the cocoa being added to the flour, it is combined with vanilla and red food coloring to make a paste. That paste is then added to the butter and then mixed. Before you know it, you have a deep, rich red batter. The flour is added, to form a dense yet fudgy brownie batter. To that rich batter is added more chocolate, chocolate chips are stirred in to amp up that fudgy, chocolate flavor even more. After the brownies are baked and cooled, a generous helping of white chocolate frosting is then slathered over the top, to take you to a whole new level of chocolate ecstasy. Each bite is packed with 3 different kinds of chocolate; fudgy chocolate brownies studded with chocolate chips and then the silky, fluffy white chocolate frosting to seal the deal.

Whip up a batch of these deliciously rich and intense brownies for your sweetheart!You’ll earn major brownie points, for sure!

Red Velvet Brownies with White Chocolate Buttercream Frosting

Ingredients:

For the brownies-
3 1/2 Tbsp unsweetened cocoa powder
1 oz red food coloring (or about 2 tablespoons)
2 Tsp vanilla extract, divided
1/2 Cup (1 stick/8tbsp) unsalted butter, room temperature
1 1/2 Cups granulated sugar
2 Large eggs, room temperature
1 1/4 Cups all-purpose flour
1/4 Tsp salt
1 Cup chocolate chips

For the frosting-
1/2 Cup (1 stick/8tbsp) unsalted butter, room temperature
2 1/2 Cups confectioner’s sugar
1 Tsp vanilla extract
4 oz good quality white chocolate (do NOT use white chocolate chips)
1-2 Tbsp heavy whipping cream

Directions:

For the brownies-
Preheat oven to 350. Line a 9×9 baking pan with parchment paper, spray with non-stick cooking spray and set aside.

In a small bowl combine the cocoa powder, red food coloring and 1 teaspoon of vanilla extract and stir to combine. Set aside.

In a large bowl combine the butter and sugar and beat on high until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, mixing well between each addition. Add the vanilla and mix until incorporated. With the mixer off, carefully add the cocoa powder mixture. Turn mixer on low and mix to combine. Once the cocoa is incorporated into the mixture, slowly add the flour and salt and mix until incorporated. Stir in the chocolate chips with a heavy spatula, until evenly mixed.

Pour the batter into the prepared pan and spread until evenly distributed. Place in the preheated oven and bake for 30-45 minutes, until the brownies are cooked completely and a toothpick inserted comes out clean. Remove from ove and allow to cool completely.

For the frosting-
Place the white chocolate in a microwave safe bowl. Place in the microwave to melt, stirring after each 20 second interval (to prevent burning).

Place butter in a large bowl and beat on high until fluffy, about 2 minutes. Slowly add the confectioner’s sugar, and mix on low until combined. Once all the sugar is added increase mixing speed to medium-high and beat for 30 seconds. Add the vanilla and melted white chocolate and beat on medium until combined. Reduce mixing speed to low, and add heavy cream 1/2 tablespoon at a time until desired consistency is achieved.

Spread the frosting evenly over the cooled brownies. Cut into 12 equal squares and serve.

Recipe source: adapted from Smells Like Home, originally from How Sweet It Is

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