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Lynsey Lou's

Enjoying Life One Bite at a Time!

Bars

Browned Butter Salted Caramel Cookie Bars

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My feelings about dessert bars and anything with browned butter are definitely not a mystery.  I feel a deep-down love for both of these things.  I feel that bars are the best way to enjoy all the goodness of cookies, without the tedious tasks of scooping, baking, rotating and cooling.  I also feel that browned butter most definitely makes ANYTHING better. 

These bars are a conglomoration of some of my favorite things; cookies, browned butter, chocolate, caramel and salt.  And it’s another one of those sweet and savory combos that I’m so fond of.  When I saw this recipe I was instantly drawn in because of the brown butter, then when I continued to read the title it just kept getting better and better.  It was like I was reading a list of the things that make me so happy; it started great and got better and better with every word! 

These bars start with a browned butter cookie base.  Which honestly, I could stop right there and be one very happy girl.  But why stop there when it could get so much better?  To that delicious base are chocolate chips.  Part of the dough is then patted down in a pan, preparing itself to become a vessel for melted caramel.  Yum.  It’s getting better, right?  The caramel gets a generous sprinkle of sea salt and then more cookie dough is dropped right there on top of all that deliciousness!  No, we’re not done yet.  Then comes another dose of chocolate chips, Hershey’s kisses and caramel candy.  Honestly, I could take a spoon and eat these bars as is…before they even go in the oven. 

But I practiced much self restraint, and put them in the oven and waited ever so patiently for them to come out of the oven.  After the baking process I couldn’t wait any longer, yes, I cut a little piece immediately.  I HAD to try these.  Oh. My. Goodness.  These bars are amazing!  This are like the best chocolate chip cookie bar…times a gazillion!  A chocolate chip cookie, topped with caramel and salt, topped with more cookie dough, more chocolate and caramel. 

Whether you’ve had a bad day and need to indulge, need some baking therapy or just need something sweet, look no further.  These are the bars for you.    

Browned Butter Salted Caramel Cookie Bars

Ingredients:

12 Tbsp (1 1/2 sticks) unsalted butter
1 Large egg
1 Large egg yolk
1 Tsp vanilla
2 1/8 Cups flour
1/2 Tsp salt
1 Tsp baking soda
1 1/4 Cup brown sugar
1/4 Cup granulated sugar
3/4 Cup chocolate chips
11 oz caramel bits (or candy caramels, unwrapped)
1/3 Cup caramel candy, cut in quarters
3 Tbsp milk
Sea salt, for sprinkling
1/4 Cup caramel filled Hershey’s kisses

Directions:

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

Place butter in a 2 quart saucepan and place over low-medium heat. (Butter will begin to crackle and foam as it melts.) Once the crackling subsides, the butter will begin to brown. Swirl the butter around the pan as the butter cooks. Once the butter is brown remove from heat, transfer to a large bowl and allow to cool.

Meanwhile, combine flour, 1/2 teaspoon salt, and baking soda in a large bowl and whisk to combine.  Set aside.

Once the butter has cooled add brown sugar and granulaged sugar and beat on high to combine.  Add whole egg, egg yolk and vanilla and mix to combine.  Gradually add the flour mixture to the butter mixture and mix to combine.  Stir in 1/2 cup of the chocolate chips and set aside.

Place the caramel and milk in a microwave safe bowl, place in microwave and heat.  Heat the caramel and milk in 20 second increments, stirring between each interval.  Continue to heat until caramel is completely melted and “pourable”.

Place 2/3 of the cookie dough mixture into the prepared pan, pressing firmly to distribute the dough evenly in the pan.  Pour the melted caramel over the cookie dough and sprinkle with sea salt. Drop spoonfuls of the remaining cookie dough evenly over the caramel.  Evenly scatter the remaining 1/4 cup of chocolate chips over the cookie dough, along with the chopped caramel candy and Hershey’s kisses.

Place bars in the oven and bake for about 30 minutes, until golden brown and cooked through.  Remove bars from the oven and allow to cool completely.  Once cooled, remove from pan and cut into bars.  Store in an airtight container.

Recipe source: adapted from Ciao Mama originally from Two Peas and Their Pod

DB: Twelve Days of Cookies

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Holiday season is the time for sharing and Peta of Peta Eats is sharing a dozen cookies, some classics and some of her own, from all over the world with us.
 
 
We are embarking on my most favorite time of the year, Christmas!  Can you believe it’s here?  I can’t!  The time and year has just flown by, but boy I’m glad it’s here.  My tree is up, presents are wrapped and now I’m just enjoying the decorations, music and merryment of the season.  When I think of Christmas I think of hot chocolate, hot apple and muled cider, and of course homemade cookies and goodies! 
 

For this round of the daring baker’s we were given a list of 12 treats to choose from and these goodies ranged from cookies to bars to shortbreak and even some layered cookies.  Each and every recipe provided sounded incredible, and we had to choose one.  ONE!  Talk about a tough decision!  Don’t worry, I managed to make it through the stressful process and I chose one to share with you today.  But, I do believe, I’ll be making some more of the treats from this challenge between now and Christmas.
 
Chocolate and Caramel Turtle Bars
 
Ingredients:
 
For the base layer-
2 Cups all-purpose flour
1 Cup brown sugar, firmly packed
1/4 Tsp cinnamon
1 Cup (2 sticks) butter, melted
 
For the caramel-



3/4 Cup butter
1 Cup brown sugar, firmly packed
1 1/2 Cups pecans chopped into 1/4 -inch pieces

Chocolate layer-
1 Cup plus 2 Tbsp dark chocolate
2 Cups toasted pecans chopped into small chunks

Directions:

Preheat oven to 350.

Spray a 9×13 cake pan with non-stick cooking spray and set aside.

For the base layer-
Combine the flour, brown sugar and cinnamon in a medium bowl and stir to combine.  Add the melted butter and stir to combine.

Pour the mixture in the prepared pan, and using your hands (or a spatula) evenly press the batter into the pan.

Place in oven and bake for 10 minutes.

Evenly sprinkle the 1 1/2 cups of pecans over the base layer and return to oven.  Bake an additional 5 minutes.

For the caramel-
Meanwhile, place butter in a medium saucepan over low heat and allow to melt.  Once the butter has melted add the brown sugar and stir until smooth.  Increase heat to medium and allow mixture to come to a light boil.  Once the mixture is boiling, remove from heat and carefully pour over the pecans.

Return to oven and bake 10 minutes.

For the chocolate layer-
While the bars are baking, finely chop the chocolate.  Immediately sprinkle over the bars once they are removed from the oven.  Allow to sit for 2-3 minutes, then use a spatula to smooth.  Sprinkle the pecan pieces over the chocolate while it’s still soft.  Allow chocolate to harden and bars to cool, cut and serve.

Recipe source: Peta Eats

Snickers Magic Bars

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What is your favorite candy bar?  My favorite tends to vary with my mood.  I have a handful of favorite candy bars; so depending on the day and my mood I could name off one of three: Take 5, Almond Joy, or Snickers.  That’s not to say that there’s not an occasional Hershey’s bar, Milky Way Midnight or Butterfinger thrown in the mix every now and then.

Have you ever had one of those days where you wanted a specific type of candy bar but you also wanted some other type of dessert as well?  One of those days where having just one or the other won’t cut it?  The only way that craving will be satisfied is if you have both of those sweets; and bonus points if those two separate items can be combined to form one mega dessert that will completely, 110% fulfill that craving.  Well folks, you guessed it!  I had one of those days.  One of those days where I wanted a Snickers bar but I also wanted to bake.  Decisions decisions.  Eat a candy bar or bake?

And then these bars were born.  Why not make something involving Snickers.  Then it hit me instantly; Snickers Magic Bars.  Perfect!  They are sweet, salty, gooey, chocolatey, crunchy and chewy all in one.  The perfect combination to quench my craving.  Plus they are bars.  I love bars because they are effortless to assemble and they can be ready to enjoy in no time.  I not only used an actual Snickers candy bar in this recipe; but I also amped up that wonderful Snickers flavor by adding dry roasted peanuts, homemade caramel, caramel candies and chocolate chips.  How good does that sound?  In my book it sounds pretty darn tasty.  And let me tell you, it was oh-so -good.  We loved them.  The caramel was melted and gooey, the peanuts added the perfect amount of crunch, and the chocolate chips just melted into pure chocolate perfection.  These would be perfect to enjoy at you next cookout, gathering or even if your just craving something with a little bit of sweet and salt.    

Snickers Magic Bars

Ingredients:

1 1/4 Cups graham cracker crumbs
4 Tbsp unsalted butter, melted
1 Can sweetened condensed milk
2 Tbsp caramel sauce, homemade or store bought
3/4 Cup caramel candies; unwrapped and cut in fourths
1 1/4 Cups chocolate chip
1/3 Cup dry roasted peanuts, roughly chopped
1 Snickers bar, roughly chopped and chilled

Directions:

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

Combine graham cracker crumbs and melted butter and stir to combine.  Press the mixture evenly along the bottom of the prepared pan.  Pour the can of sweetened condensed milk over the cracker layer and spread to evenly coat.  Evenly sprinkle the chocolate chips, chilled Snickers pieces, peanuts and caramel candies over the condensed milk.  Drizzle with caramel sauce.

Place the bars in the oven and bake for 30-35 minutes.  Remove from oven and allow to cool completely, cut and store in an airtight container.

Recipe source: inspired by the original Magic Bars

SRC: 3 Ingredient Ice Cream-With Brownies and Caramel

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Today is another reveal day for the secret recipe club.  This is only my third round, but I thoroughly look forward to every month’s blog assignment.  I am constantly introduced to new blogs that are packed full of recipes that look and sound absolutely amazing.  This month I was given Kelli’s blog, Ambition’s Kitchen.  This actually wasn’t the first time for me to come across her blog; Kelli had my blog for a previous round and I was captivated by her blog, pictures, and recipes.  While looking through her blog last time I found quite a few recipes that I knew I needed to make, and she’s kept the delicious recipes coming.  Let me just start by saying Kelli sounds like a woman after my own heart; she’s all about family and delicious food.

This recipe actually wasn’t the one I had originally planned on making for the reveal day, but when she posted it the other day I knew I had to make it, and sooner rather than later.  See, I’ve kind of been on an ice cream kick; and not just any ice cream kick, a kick that involved delicious ice cream that was packed full of brownie pieces.  But the brownie had to be perfect; not too dry, not too cake-y, but perfectly chocolatey, gooey and rich.  And if they had a good caramel sauce that could be added, that would be a total bonus.  So, you see with all those stipulations I knew that I would be hard put to find a place that would be able to present me with a dessert that not only would quench but completely satisfy my craving.

Well, this ice cream was not only delicious but the perfect canvas to add any type of candy or dessert that you like to make the ice cream of your dreams.  I loved this ice cream for various reasons; first of all it’s good.  But how could cream, vanilla and condensed milk be bad?  Those ingredients bring me to my second reason I love this; it’s only 3 ingredients; yes 3!  All of which I have on had at all times…which that could be a good thing or bad thing…I’ll just stick with it being a good thing though!  It’s incredibly easy to put together; there’s no boiling or precooking a custard base before it goes in the ice cream maker.  Just pour all the ingredients in the maker, turn it on and walk away.  After it churns, put it in the freezer, allow it to set and then you have the perfect, easy homemade ice cream!  Another perk, you can customize it according to your taste; the add-in options are endless!

Thanks again for this easy and oh-so-good ice cream, Kelli!  My and my family love it.

3 Ingredient Ice Cream
(AKA-the most dangerous ice cream ever)

Ingredients:

2 Cups heavy whipping cream
1 Can sweetened condensed milk
1 Tsp vanilla

Add-ins, if desired

Directions:

For ice cream maker-
Place all ingredients in a large bowl and mix to thoroughly combine.  Pour into ice cream maker and churn according to machine directions.  Combine the add-ins, if desired, to your ice cream and stir to combine.  Transfer ice cream to a well-sealed container and place in freezer.

Without an ice cream maker-
Place heavy whipping cream in a large bowl and whip until stiff peaks form.  Add condensed milk and vanilla and fold in to combine.  Add you add-ins, place in well-sealed container and freeze for at least 6 hours then serve!

Recipe source: Ambition’s Kitchen

Thick and Chocolatey Brownies

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It’s no mystery how I feel about chocolate.  To say I love it would be an understatement, at the least.  Now, you probably also know how I feel about brownies and that my favorite type of brownies are those ooey, gooey, chocolatey, stick-to-your-teeth kind.  If you need to read an in-depth recap of my love and fondness of this type of brownie, here it is.  Now, if you just want to move onto the good stuff I promise I won’t deter you much longer.

These brownies were ooey and gooey like my fudgy brownies.  The difference between these brownies and the others is that these brownies are quite a bit thicker.  I’m talking a very hearty brownie.  And if the thickness of these brownies isn’t enough for you; they are full of chocolate.  We’re not talking about using only baking chocolate or cocoa powder; we’re talking chocolate on two different levels.  This brownie starts out with with a cocoa powder base and once the brownie batter is made a hefty helping of semi-sweet chocolate morsels are then added to the rich chocolatey batter.  Pop these bad boys in the oven, bake to perfection then enjoy the richest, most ooey gooey, chocolatey brownie that you have ever sunk your teeth into.  This brownie is not one for the faint of heart.  So be forwarned before you take on this monster of a brownie!  I recommend enjoying warm from the oven with an extra cold glass of milk.

If this isn’t enough of a treat for you, check back here on Monday.  I’ve got the perfect concontion for you that utilizes these bad boys in a dessert that will be perfect to beat the heat at your Memorial Day festivities! 

Thick and Chocolatey Brownies

Ingredients:

1 Cup (2 sticks) unsalted butter, room temperature
2 1/4 Cups sugar
1 1/4 Cups cocoa powder
1 Tsp sea salt, plus more for sprinkling over the top (optional)
1 Tsp baking powder
1 Tsp espresso powder
1 Tbsp vanilla
4 Large eggs
1 1/2 Cups all-purpose flour
2 Cups semi-sweet chocolate chips
Powdered sugar, for dusting (optional)

Directions:

Preheat oven to 350.  Line a 9X13 pan with parchment paper, lightly spray with non-stick cooking spray and set aside.

Place a small saucepan over low heat.  Place butter in the pan and allow to melt.  Keeping the butter over the heat, add the sugar and allow to cook for 1-2 minutes, but do not allow mixture to come to a boil.  Pour the mixture into a large bowl, or the bowl of an electric mixer, and beat in cocoa powder, salt, baking powder, espresso powder, vanilla and eggs until combined.  Add the flour and stir until well combined.  Add the chocolate chips and stir to incorporate. 

Pour the batter into the prepared pan.  Sprinkle the top with addition sea salt, if desired.  Place in oven and bake for 30 minutes, or until toothpick inserted in center comes out clean.  Remove from oven and allow to cool slightly before serving. 

Recipe source: Buns in my Oven

Fudgy Brownies

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Let’s talk brownies for a second, shall we?  What type of brownie person are you?  Do you enjoy brownies that are more cake-like?  Or do you prefer brownies that are ooey, gooey, fudgy and chewy?  I am a fudgy brownie girl, myself.  I love sinking my teeth into a fresh-from-the-oven, chewy brownie.  There is just something about it that is so deliciously satisfying.  The brownie is warm, gooey, fudgy, and full of rich chocolate goodness.  Is there really anything better?

So, I know what type of brownie person I am, what about you?  If you answered fudgy, then this is the brownie for you!  This recipe has been my “go to” recipe for quite a few years now.  Every time I get a craving for a chocolate, fudgy brownie I make a batch of these and my craving is soon quenched.  This recipe is so easy to put together and consists of ingredients that are staples in most pantries; making this dessert dangerous on multiple levels!  These brownies are perfect fresh from the oven; but you can also add vanilla ice cream, fudgy, caramel, nuts or a variety of other toppings to jazz it up a bit.  Now that I’ve finished telling you about these brownies and just how good they are, I need to go whip up a batch myself…because I am now craving them!   

Fudgy Brownies

Ingredients:

1/2 Cup (1 stick) unsalted butter, room temperature
2 Oz unsweetened baking chocolate, roughly chopped
1 Oz bittersweet baking chocolate, roughly chopped
2 Eggs
1 Tsp vanilla
1 Cup sugar
1/3 Cup all-purpose flour
1/4 Cup heath bits
1/4 Tsp sea salt

Directions:

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

Place butter and both chocolates in a saucepan and place over low heat.  Stirring the chocolate and butter until melted, to prevent burning.  Once the ingredients have melted remove the chocolate mixture from the heat.  Add the sugar and stir until combined.  Add the vanilla and stir to combine.  Add the eggs and mix.  Stir in the flour, heath bits and salt and stir until incorporated.

Pour the batter into the prepare pan. Place in preheated oven and bake for 30-35 minutes, until edges are slightly pulling away from the sides and the center is set. Allow to cool before cutting.  Store in an airtight container.

Recipe source: A Lynsey original

Monster Magic Cookie Bars

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So we’ve all heard of the classic dessert known as Magic Bars.  You know, the bars with a graham cracker crust that’s topped by condensed milk, chocolate chips, chopped nuts and coconut?  Yes, you know know what I’m talking about.  Well, as much as I love this classic, I have a deliciously rich new spin to share with you.
I now present you with Monster Magic Bars.  In my mind, these are what would come about if Monster Cookies (or kitchen sink cookies) met Magic bars and they had babies.  Brightly colored, rich, chocolatey, sweet babies.  Pure heaven in a bar.  This dessert has a little bit of everything, so it’s sure to fit any taste.  Plus it’s somewhat healthy too; I mean it does have oats.  Oats are a healthy breakfast food; therefore making this dessert both healthy and a perfeclty realistic option for breakfast!  Haha.  I’m just kidding.  Maybe.  No, really.  Just kidding. 

These bars are delicious and incredibly easy to put together, making this the perfect dessert for any occassion.  Something else I love about these bars is that they are easily customizable for any taste.  The original, classic magic bars consist of a few simple ingredients that combine to make one delicious dessert.  This recipe starts with the same graham cracker base, topped by condensed milk and then a plethora of toppings from candy, to oats, to peanut butter.  There are so many flavors and textures going on in this dessert; sweet, salty, crunchy, and chewy.  This bar has it all.  As you can see, the topping options are endless.  I already have a few other flavor combos that I can’t wait to try!   

Monster Magic Cookie Bars

Ingredients:

1 1/4 Cups (about 9 full crackers) graham cracker crumbs
4 Tbsp butter
1 Can sweetened condensed milk
3/4 Cups quick cooking oats
3/4 Cups M&M’s
3/4 Cups chocolate chips
1/2 Cup sweetened, shredded coconut
1/4 Cup creamy peanut butter

Directions:

Preheat oven to 350. 

Line a 9×13 pan with parchment paper and set aside.

Place butter into a microwave safe bowl, place in microwave and heat to melt.  Add the cracker crumbs and stir until completely combined.  Pour the crumb mixture into the prepared baking pan.  Using your hands, spread the crumbs evenly over the bottom and press to pack down. 

Place the peanut butter in a heat safe bowl and microwave until the consistency is runny, and easily drizzled, about 15-25 seconds.

Meanwhile, pour the condensed milk over the packed cracker crumbs.  Spread to form an even layer.  Sprinkle the oats, m&m’s, chocolate chips, and coconut over the condensed milk.  Drizzle the softened peanut butter over the chocolate and candy mixture.  Place the bars in the preheated oven and bake for 30 minutes, until browned and edges are pulling away from the sides.

Remove bars from oven and allow to cool in the pan for 5-10 minutes.  Tightly grab the excess parchment paper and remove the bars from the pan.  Allow to cool completely, cut and serve.

Recipe source: slightly adapted from Something Swanky  

Irish Coffee Blondies For St. Patrick’s Day

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Tomorrow is St. Patrick’s day.  Do you have your green out and ready to wear?  We wouldn’t want you to get pinched!  What else goes along with St. Patrick’s day; good food and booze, right?  No matter what you have on your menu for St. Paddy’s day, make these Irish coffee blondies for dessert.  It’s the perfect mix of sweet, coffee and whiskey. 

I just recently came across a new blog that I am slightly obsessed with, Baked Bree.  I love everything about her blog; her writing style, beautiful photographs and awesome recipes.  This week she has been posting “Irish” inspired recipes and when I saw this recipe for blondies, I knew I had to make them for St. Paddy’s day. 

Every year I have wanted to make something for this fun holiday but it’s always snuck up on me and I hadn’t made a thing.  Well this year, I finally got a chance to make something.  These blondies are incredibly simple to put together, we’re talking no electric mixer needed, and consist of ingredients that are pantry staples.  Melt a little butter, mix in some sugar, eggs, flour and a few other ingredients and bake.  Top it with a simple whiskey glaze and you’ve got a dessert that is moist and delicious that is ready in under an hour.  You have all the deliciousness of the drink in the form of a dessert bar.     

Irish or not, these bars can be enjoyed by all.

Irish Coffee Blondies

 Ingredients:

For the bar-
2 Sticks (1 cup) unsalted butter
2 Eggs
1 Tsp vanilla
2 Cups flour
1 Tsp baking powder
1/4 Tsp baking soda
2 Cups packed brown sugar
1/4 Cup freshly brewed espresso, or strong coffee
Pinch salt
1/2 Cup almonds, sliced or roughly chopped

For the glaze-
1 Tbsp butter
2 Tbsp Irish whiskey
3/4 Cup powdered sugar

Directions:

Preheat oven to 350.  Line a 9×13 pan with parchment paper, spray with non-stick cooking spray and set aside.

Place butter in a medium bowl and melt.  Set the melted butter aside and allow to cool slightly. 

In a large bowl combine flour, baking soda, baking powder and salt and stir to combine. 

Add the brown sugar, eggs, vanilla, and coffee to the butter mixture and stir to combine.  Once combined pour into the flour mixture and whisk until the mixture is smooth and free of lumps.  Pour the mixture into the prepared baking dish and bake for 30-35 minutes, until set or toothpick inserted comes out crumb free.  Remove from oven and allow to cool completely.

For the glaze-
Melt the butter.  Combine the butter, whiskey, and powdered sugar and stir to form the glaze.  If the mixture is still too thick add milk, 1 teaspoon at a time until the glaze can be drizzled. 

Sprinkle the cooled bars with almond slices and drizzle with the glaze. 

Note:

Prepared espresso can be replaced with 3 tablespoons of coffee grounds. *If the espresso is replaced with coffee grounds reduce baking time to 27-30 minutes.

Sprinkle sliced almonds on bars before baking to toast the nuts while the bars are cooking.

Replace milk, if needed, with additional whiskey to thin out the glaze to give a more “boozy” taste.

Recipe source: slightly adapted from Martha Stewart Living via Baked Bree

Sugar Cookie Bars

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I have had these bars bookmarked for I don’t know how long.  However, every time I’ve gotten the urge to bake something it’s always been something in the form of cake, cookies or involving chocolate.  Although I love sugar cookies, when I bake I’m usually looking for recipes that are somewhat challenging and a little more involved.  Well, the perfect opportunity to make these bars finally presented itself!  I wanted to make some festive treats for Tucker’s class for their Valentine’s party and these bars instantly popped into my head.  They seemed simple enough, looked like they would be very tasty and it would be super easy to make them festive by tinting the frosting a fun shade of hot pink.

I’m so glad I finally had the opportunity to make these tasty treats.  They taste just like those delicious chewy frosted sugar cookies, but with even less work!  They are moist, soft and chewy, just like a cookie but in a bar form.  This is definitely a cookie bar for the frosting lovers out there, you get even more frosting on these babies than you get on any type of cookie.  The frosting is smooth, buttery and oh so sweet.  Top these delicious, sweet buttery bars with sprinkles to help set tone for any holiday or event.  I promise you can’t go wrong serving these for any occasion.  Bottom line.  Get up, get in the kitchen and make these now!  They are super easy.  They are delicious! So what are you waiting for?!?   

Sugar Cookie Bars

Ingredients:

For the cookies-
1 Cup (2 sticks) unsalted butter, at room temperature

2 Cups granulated sugar
4 Large eggs
2 Tsp vanilla
5 Cups flour
1 Tsp salt
1/2 Tsp baking soda

For the frosting-
1 Cup (2 sticks) unsalted butter, at room temperature

1 Tsp vanilla
Pinch sea salt
4 Cups powdered sugar
5 Tbsps milk
Food coloring, as desired, optional
Sprinkles, for garnish, optional

Directions:

For the cookie bars-
Preheat oven to 350.  Line a rimmed 10×15 (or 9×13) pan with parchment paper and set aside.

In a medium bowl sift together the flour, baking soda and salt and set aside.

Place the butter and sugar in a mixing bowl and mix on medium-high until light and fluffy, about 2 minutes.  Reduce the mixer speed to medium and add the eggs one at a time, mixing well after the addition of each.  Add the vanilla and mix to combine. Reduce the mixing speed to low and slowly add the flour mixture to the butter mixture.  Mix until thoroughly combined.

Pour the batter on the prepared pan.  Using a spatula, spread the mixture evenly over the pan.  Place in the preheated oven and bake for 15 minutes, or until a tester inserted into the center comes out clean.  The bars should be a light golden brown.

Remove from the oven and allow to cool completely.

For the frosting-
Place the butter in the bowl of a mixer and mix on high until light and fluffy, about 2-3 minutes.  Add the vanilla and salt, mixing well.  Reduce the speed to low and slowly add the powdered sugar, one cup at a time.  Add the milk, 1 tablespoon at a time, until the mixture is smooth.  Add food coloring, if desired, and mix until incorporated.

Remove the bars from the pan.  Spread the frosting evenly over the cooled bars and top with sprinkles, if desired.   

Recipe source: Love and Olive Oil via The Curvy Carrot

Cream Cheese Swirl Brownies

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Early tomorrow morning my city’s downtown streets will be flooded with a sea of pink.  Tomorrow is the annual Susan G. Komen race for the cure.  In honor of the race and to show my support for the survivors and the cause (and hoping we soon find a cure) I wanted to make something sweet and pink. 

There’s nothing that gets me up and going more than sweets, and to be more specific chocolate!  I love brownies; I honestly think I could sit down with a fork and a whole pan of brownies and eat myself sick.  I love their rich, fudgy, chocolatey goodness.  They really do make a bad day good.  What’s better?  Enjoying one straight from the oven (or heated in the microwave) with a tall glass of ice cold milk.  There’s nothing that can top it.  Brownies are a classic, and delicious on their own but there are so many spins and twists that are added to them now and it just compliments the deliciousness! 

While I love classic brownies I’ve been dying to try cream cheese swirl brownies for quite some time.  I’m finally getting around to it and I decided to make them pink in honor of breast cancer awareness month and for our race for the cure.  These were delicious.  The fudgy chocolate topped with the tangy, yet sweet cream cheese made for the perfect match.  No wonder these things are so popular…and I now see why this combination has been around for quite some time.  This is the perfect way to jazz up your brownies and add a little twist on a classic.  They are also easy to personalize for any party or holiday; just add a touch of food coloring to the cream cheese batter to tint it whatever color you desire.

Although the month is almost over, I challenge you to “think pink” for the rest of the month.  Bake something pink and share with others to help spread awareness.  Think of the ones you know that have been affected by breast cancer and keep those in mind who are battling through this disease right now.  Think pink in hopes the we soon find a cure.

For more things sweet and pink check out Jen’s blog, Beantown Baker, during the month of October and read more about her  Power of Pink Challenge.

Cream Cheese Swirl Brownies

Ingredients:

For the brownies-

1 Stick butter
1 Oz. sweetened chocolate
2 Oz. unsweetened chocolate
2 Eggs
1/2 Cup sugar
3/4 Cup flour
1 Tsp vanilla
1 Tsp Kosher salt
1/4 Cup white chocolate chips

For the cream cheese-

8 Oz. cream cheese, room temperature
1/4 Cup granulated sugar
1/2 Tsp vanilla
1 Egg

Directions:

Preheat oven to 350.

Line an 8×8 pan with parchment paper (or foil) and spray with nonstick cooking spray. Set aside.

For the brownies-

Roughly chop the chocolates. Combine both chocolates and the butter in a medium saucepan and place over low-medium heat. Leave over the heat until all ingredients are melted, about 3-5 minutes, stirring occasionally to avoid burning. Once the butter and chocolates are melted, remove from the heat and add the sugar and stir until completely incorpated. Add the vanilla and salt and stir. Add the eggs and mix together, followed by the flour. Stir all ingredients together to completely combine.  Set aside.

For the cream cheese-

Place the cream cheese in a bowl and beat on medium with an electric mixer.  Gradually add the sugar, vanilla and egg until all ingredients are combined.

To assemble-

Pour 3/4 of the brownie mixture in the prepared pan.  Drop half of the cream cheese mixture, by spoonfuls over the brownies, sprinkle with the white chocolate chips.  Repeat layering, pouring the remaining brownie mixture followed by dropping spoonfuls of the cream cheese mixture.  Use a knife to gently swirl the cream cheese and brownie mixture together, creating a marble effect.

Place in the oven and bake for 45-55 minutes, until the brownies have puffed and the center feels ever so slightly firm, or  when a toothpick inserted into the center comes out with several moist crumbs adhered to it.

Recipe source: Brownies-A Lynsey original
                       Cream cheese layer- Joy of Baking

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