Brownies

Chocolate Stout Brownies

October 26, 2015 by Lynsey 12 Comments

It’s no mystery that one of my favorite desserts is a super chocolaty, fudgy, gooey brownie. Cut me a piece, pour me a glass of ice cold milk and I’ll be perfectly content.

So, when I was perusing GG’s blog, Glamorous Glutton, I found numerous recipes that had my mouth watering; easy tortilla chips, rhubarb cordial, mars bars blondies, and caramelized banana bread (which I will be making once I get rid of the boatload of sweets in my kitchen at the moment)…just to name a few. I loved reading over GG’s blog this month for our secret recipe club exchange, there were several recipes I wanted to make but all bets were off when I came across her Rebellion Beer Brownies.

The picture alone had my mouth watering. You could see the pure fudginess of these brownies just by looking at her picture. These weren’t just any brownie though, they were infused with a local brew made in the U.K. I knew I had to make these.

Since I knew I wouldn’t be able to put my hands on any of the Rebellion products across the pond, I adapted the recipe slightly, using a chocolate stout which ultimately ended up amping up that chocolate flavor just a bit. And that is not a problem in my book.

The beer is simmered and reduced to allow it to thicken slightly. It’s added to the brownie batter and baked. The magic doesn’t stop there, it’s then schmeared with a chocolate ganache like topping. GG added pepper flakes to hers, which I think would be amazing, but I omitted since I have a little chocoholic in my house.

The end result was amazing. Thick brownies, chewy, fudgy, gooey with a slight hint of the stout beer. Pour a glass of cold milk and indulge. Happy Monday!

Chocolate Stout Brownies

Ingredients:

1/2 Cup chocolate stout
3 Oz dark chocolate, roughly chopped
1 Stick butter
1 Cup sugar
3 Large eggs
1 Tsp vanilla
1 Cup + 1 Tbsp flour
Pinch salt

For the topping-

1 1/2 Oz dark chocolate, roughly chopped
2 1/2 Tbsp butter
Pinch salt
Pinch dried chilies, optional

Directions:

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

Pour the beer in a small sauce pan and place over medium heat, allow the beer to simmer until it reduces by half, stirring occasionally. Remove from heat.

Place butter and chocolate in a microwave safe bowl and heat in 20 second intervals, stirring after each, until melted.

In a separate bowl combine eggs, vanilla and sugar and whisk to combine. Pour in the melted chocolate, while whisking continuously until ingredients are combined. Add the cooled (not cold) beer to the mixture and stir to incorporate. Add the flour and salt and mix well.

Pour the batter into the prepared pan and place in the preheated oven. Bake for 35-40 minutes, until the brownies are baked through and toothpick inserted comes out clean. Allow to cool for about10 minutes. Remove from pan by carefully lifting the edges of the parchment paper.

Meanwhile, combine the chocolate, butter and salt in a microwave safe bowl. Heat in 20 second intervals, stirring after each, until completely melted. Stir vigorously until smooth. Add chilies, if desired, stir to combine.

Once the brownies are completely cooled, spread the topping over the brownies, place in the refrigerator and chill overnight.

Remove from fridge, cut into squares and enjoy. Store in an airtight container.

Recipe source: barely adapted from Glamorous Glutton

An InLinkz Link-up

S’mores Brownie Bites

September 18, 2015 by Lynsey Leave a Comment

It’s no news to any of you that have been reading the blog for any amount of time that I have a long running ~~obsession~~ love of s’mores. A slightly sweet, crunchy graham cracker topped with chocolate, a gooey, fire roasted marshmallow and another delicious graham cracker. I mean, what’s not to love?
While s’more in their classic form are probably, by far my favorite I do love making s’mores inspired creations in the comfort of my kitchen. Dreaming up different s’more concoctions never gets old.

Now I’ve made s’mores brownies in the past; a graham cracker crust, layer of brownies and topped with marshmallows. Those were good and were a huge hit, but I’d have to say those have nothing on these bites.

First off, everything is better in miniature form…or a mason jar. But we’re sticking with the mini’s in this case. And honestly, there’s nothing cuter, or better, than a bite size brownie. ….Until now. What about a bite size brownie with a crispy wafer bottom and topped with a creamy marshmallow buttercream?

Um, yes. I’d say that’s just pretty awesome.

These s’mores brownie bites consist of vanilla wafers, my favorite brownie recipe and a simple marshmallow buttercream. I’ve stepped up the wow factor in the presentation by adding a few marshmallows and torching them to give them that classic charred marshmallow taste we all know and love.

These little bites are fun, delicious and small making them perfect for parties or get together. Bring the love of s’mores in doors (or to any gathering) with these s’mores brownie bites.

S’mores Brownie Bites

Ingredients:

1 Stick (1/2 cup) butter
1 Oz bittersweet chocolate, roughly chopped
2 Oz semi sweet chocolate, roughly chopped
1 Cup sugar
2 Eggs
1 Tsp vanilla
1 Tsp salt
1/3 Cup flour
1/2 Cup chocolate chips
36 Vanilla wafers

For the frosting-

2 Tbsp butter
3/4-1 Cup powdered sugar
1/4 Cup marshmallow cream
Milk, as needed

Optional toppings-
Mini marshmallows

Directions:

Preheat oven to 350. Spray a mini muffin tin with non-stick cooking spray and set aside.

Place butter and chocolate in a large, microwave safe bowl and heat in 20-30 second intervals, stirring after each, until butter and chocolate is melted.

Add sugar and whisk to combine. Next add eggs and vanilla and mix until incorporated. Add flour and salt and whisk until the flour is completely combined in the mixture. Add chocolate chips and mix.

Place vanilla wafers in the prepared pan. Top each wafer with about a tablespoon of batter. Place in the preheated oven and bake for 15 minutes, until toothpick inserted comes out clean.

Remove and allow to cool in the pan for about 10 minutes, transfer to a cooling rack and allow to cool completely.

For the frosting-
Place butter in a medium bowl and mix until smooth. Add 3/4 cup powdered sugar and the marshmallow cream and whisk on low until sugar is incorporated, increase to medium-high until incorporated and combined. If the mixture is still a little runny, add more powdered sugar, if it’s too thick add 1/4 teaspoon of milk at a time until desired consistency is reached.

Spread a thin layer of frosting on each brownie bite. Top with 3 mini marshmallows, if desired. To take the presentation up a notch and to give it that truly gooey marshmallow texture, break out that blow torch and lightly toast the mallows.

Recipe source: A Lynsey Original

Peanut Butter Brownie Milkshake

July 29, 2015 by Lynsey Leave a Comment

“My milkshake brings all the boys to the yard….”

You know that song was going through your head when you read the word “milkshake”. I honestly can’t think of a milkshake without those lyrics running through my head.

Anywho, now that’s out of my system let me tell you about this milkshake. This takes one of my favorite flavor duos and brings them together in one cool, creamy dessert. What could possibly be better than sweet and salty peanut butter combined with fudgy, chocolaty brownies?

Um, practically nothing. Unless you add ice cream to the mix and then, well that would just be the cherry on top!

This milkshake combines peanut butter, brownies, milk and ice cream to create one amazing, thick and delicious milkshake. You could also amp up that peanut butter flavor by using peanut butter ice cream if you’re so inclined.

This shake comes together in minutes…once you have made the brownies. And, it’s also a great way to use up that last piece or two of brownie that may be left sitting around. We typically don’t have a problem with uneaten brownies, but if you do this is a great way to use them up!

So go ahead, whip up this milkshake and all the boys…and girls will be running to your yard for this shake!

Peanut Butter Brownie Milkshake

Ingredients:

1/3 Cup brownie chunks, plus more for garnish
1 Heaping Tbsp peanut butter
2 Tbsp milk
1 1/2 Scoops vanilla ice cream

Directions:

Combine ice cream, milk and peanut butter in a blender and mix until almost completely incorporated. Add the brown chunks and pulse for a few seconds. Pour in a glass, top with whipped cream and brownie chunks and enjoy!

Recipe source: A Lynsey Original

Brownie and Red Velvet Cookie Tart with Cream Cheese Whipped Cream

February 13, 2015 by Lynsey Leave a Comment

Valentine’s day is tomorrow. Have you made your reservations? Are you avoiding the chaos and crowds and staying in? We’re having a low-key evening at home complete with an amazing meal and a glass (or 2) of red. No Valentine’s meal, whether you’re dining out or staying is, is complete without an amazingly decadent and over the top dessert.

I’ve shared a week’s worth of desserts with you all with the focus of Valentines. Whether you and your special someone are chocoholics, or you prefer a chocolate-less indulgence I’ve covered all the bases. But, no Valentines or week dedicated to Valentines is complete without at least one red velvet recipe.

What is it about red velvet that has people going crazy for it, especially during the month of February. It is red, which is the color of love. It is also chocolate, which is synonymous with Valentines. So, maybe it’s the fact that red velvet meets all the requirements for the day of love.

So it seemed only right to wrap up Valentine’s week with some sort of red velvet concoction. I wanted to make something that was incredibly over the top. Something that hasn’t been done a million times and something that was completely indulgent and would make my special someone’s eyes pop wide open at just the site of it.

Since I’m a chocolate fiend, I decided to take the subtle chocolate taste of red velvet and amp it up by…oh, a thousand. So, I introduce you to a brownie red velvet tart. And because no red velvet cake it complete without cream cheese frosting, I topped it with a cream cheese whipped cream.

So, without further adieu let me introduce you to this incredibly, over the top dessert that is making an appearance just in time for the day of love. It starts with a red velvet cookie crust. Perfectly crunchy on the edges and incredibly chewy on the inside. The beautiful, red crust is filled with an amazingly, fudgy, chocolate brownie complete with both dark chocolate and white chocolate chips. And if that’s not enough, it’s topped with freshly whipped cream.

But not just any whipped cream, a cream cheese whipped cream. I think this is probably one of my all-time favorite whipped creams. It’s light and fluffy, subtly sweet and the perfect amount of tang from the cream cheese. This whipped cream is the perfect topping for such a rich and decadent dessert. The tang from the cream cheese helps cut through the richness and sweetness from the brownie and red velvet cookie crust.

So whatever you’re doing tomorrow night. Going out. Staying in. Just make sure you do one thing, and that’s to share a slice of this with your special someone. Or, if you happen to be flying solo, then get a fork, take the pan, cuddle up on the couch, turn on your favorite show and dig in!

Brownie and Red Velvet Cookie Tart with Cream Cheese Whipped Cream

Ingredients:

For the red velvet cookie crust-
1/2 Cup (1 stick) unsalted butter
3/4 Cup brown sugar
3/4 Cup white sugar
1 Tbsp food coloring
1 Egg
1 Tsp vanilla
1 1/2 Cups flour
1 Tsp baking powder
1/4 Tsp salt
1/3 Cup + 2 Tbsp cocoa powder

For the brownie-
1/2 Cup (1 Stick) unsalted butter
2 Oz unsweetened chocolate, roughly chopped
1 Oz bitter sweet chocolate, roughly chopped
1 Cup sugar
2 Eggs
1 Tsp vanilla
1/4 Tsp salt
1/3 + 2 Tbsp flour
1/4 Cup dark chocolate chips
1/4 Cup white chocolate chips

For the cream cheese whipped cream-
2 Oz cream cheese, room temperature
1/2 Cup heavy whipping cream
3 Tbsp powdered sugar

Directions:

Preheat oven to 350. Spray a 9 inch tart pan with non-stick cooking spray and set aside.

For the red velvet cookie crust-
Combine flour, salt, cocoa powder and baking powder in a bowl and whisk to combine. Set aside.

Place butter and both sugars in a large bowl and beat on high until creamed, about 3-4 minutes. Add the egg and beat an additional minutes, until mixture is light and fluffy. Add the red food coloring and mix to combine. Add the egg and vanilla and mix until just combined. Gradually add the flour mixture and mix until just incorporated.

Pour dough into prepared tart pan and pat out into an even, thin layer across the bottom and sides of the pan. You’ll want the crust to be approximately 1/4 inch in thickness. Remove any excess dough, you will have about 3/4 to 1 cup of extra dough (which is perfect for making a few red velvet cookies to snack on!). Place in the freezer while preparing the brownie filling.

For the brownie-
Place butter in a microwave safe dish and heat until almost completely melted. Add the chocolate, stir to combine and return to microwave. Heat in 20 second intervals, stirring after each, until chocolate is completely melted.

Add the sugar and whisk to combine. Once the chocolate mixture has cooled slightly, add the eggs and whisk to combine. Add vanilla and mix until just incorporated. Add the salt and flour and mix until incorporated.

Remove the tart from the freezer. Sprinkle the dark chocolate chips over the tart crust. Slowly pour the brownie in the tart and spread into an even layer. Sprinkle the white chocolate chips over the brownie batter.

Place tart in the preheated oven and bake for 25-30 minutes, until edges are set and toothpick inserted in the center comes out clean. There may be a few crumbs on the toothpick and that’s completely fine. Be sure not to over bake the tart as the red velvet cookie may become too hard to cut.

Allow tart to cool.

For the cream cheese whipped cream-
Place cream cheese in a bowl and beat until creamy. Add the heavy whipping cream and the powdered sugar and beat on high until stiff peaks begin to form, be sure not to over beat. Spoon over the cooled tart.

Garnish with chocolate shavings, if desired. Slice and enjoy!

Recipe source: A Lynsey original

Personal Brownie and Fruit Trifles

February 11, 2015 by Lynsey Leave a Comment

When I hear the word trifle my mind instantly goes to Friends and the infamous “Thanksgiving” episode. You know the one, right? Monica finally agrees to let Rachel help out and bring a dessert, a trifle to be exact. All goes well, except for one minor thing; Rachel mixes recipes for a sweet and savory trifle.

The end result was definitely an original. I can still see Joey and Ross’ face as Rachel points out all the individual layers. “Ladyfingers, jam, custard (from scratch), raspberries, more lady fingers, beef sauteed with peas and onions, another layer of custard, bananas and then some whipped cream on top.” Joey’s review of the dish is by far the best. “Beef? Good. Custard? Good. Jam? Goooood.”

Needless to say, I love friends. But before you start questioning just exactly what type of trifle I’m sharing with you, rest assured it is not a sweet and savory Rachel-inspired creation. Aside from trifles making think about one of my all time favorite shows, it’s also one of my favorite desserts.

Trifles are many things. They are so easy to make. Make a show stopping addition to the dessert table. A delicious way to utilize leftover brownies, cookies and cake. Incredibly cute when they are made in small, single serve portions. Oh, not to mention,they are delicious.

But let’s talk about this particular trifle. This one holds a special place in my heart. To start, these are made in single serve portions. Not only are individual desserts so cute and fun, but sharing is optional. I’d have to say my favorite part of this trifle is the brownie.

These brownies are pure perfection. Intensely chocolaty, slightly crispy edges, incredibly fudgy and bits of chocolate chunks throughout. These brownies are amazing and rich, but they are also the perfect addition to this trifle. Layers of brownies topped with a airy, slightly sweet mascarpone whipped cream and sweet and tart berries.

These trifles are ideal for entertaining and perfectly portioned. They are incredibly easy to make but will definitely wow your guests. They are also impressive enough to serve at the end of a special meal.

If you still haven’t decided on dessert for your Valentine’s celebration then go ahead and put this trifle on the menu. Valentine’s is all about fruit and chocolate and what better way to enjoy the two than with this beautiful trifle.

Personal Brownie and Fruit Trifles

Ingredients:

For the mascarpone whipped cream-
1/2 Cup heavy whipping cream
1 1/2 Tbsp powdered sugar
2 Tbsp mascarpone cheese

To assemble-
Brownies cut into 1/2 inch cubes
Strawberries, chopped
Raspberries
2-3 Small mason jars, trifle dishes, wine glasses or cocktail glasses

Directions:

For the whipped cream-
Place heavy whipping cream, powdered sugar and mascarpone in a bowl and beat on high until light and fluffy and stiff peaks form.

To assemble-

Fill each glass in alternating layers of brownie cubes, whipped cream, and fruit. Topping with whipped cream and garnishing with a strawberry or raspberry. Serve immediately.

Recipe source: A Lynsey Original

Thick and Chewy {Better than} Bakery Style Brownies

February 9, 2015 by Lynsey Leave a Comment

Brownies. What is it about the humble brownie that infatuates so many. My dad and I have had many discussions about this bar. Is it the fact that it’s the best of cookies, bars, cake and fudge all wrapped into one? Possibly. Or, is it that with one bite of the perfect brownie chocolate cravings are quenched? It could be that too. Honestly, I can’t tell you what it is about this bar that makes me obsessed.

I can say that there are so many variations of the brownie. Everyone has their perfect version. Although simple, they can be extremely temperamental. But I guess the last point can be true of pretty much any baked good. But still, who would think something so simple, like a brownie, could be so complex?

Well, once I started looking at all the different versions it didn’t take me long to figure out the brownie was just like ice cream. There are tons of flavors of ice cream to suite everyone’s taste, just like there are several types of brownies to do just the same. There are thick cake-y brownies. Thin fudgy brownies. Brownies filled nuts. Some with coconut. Others with chocolate chips. That’s just a few of the million add-ins that are included in some people’s ultimate brownies. I haven’t even mentioned anything about the frosted variations. So, as we all know there are brownies to suite everyone’s taste.

So what’s my taste. Well, while my tastes on many things have changed over the years, my definition of the perfect brownie has remained the same. A thick, dense brownie that has a lightly crunchy top and incredibly fudgy center. I don’t want that cake-y stuff, it’s just not my cup of tea. If the brownie has chunks of chocolate in it, even better.

I’ve had and made my fare-share of brownies and I’ve consumed a lot of delicious brownies over the years. Although I’ve made several amazing variations, it hasn’t stopped my from trying practically every recipe that I come across that claims to be “the best” or “the fudgiest”. Because, honestly, you can never have too many brownie recipes.

So, without further adieu I share with you the latest recipe in my (ever growing) brownie collection. This has to be truly one of the best brownies I’ve ever put in my mouth. When I pulled these from the oven I was overjoyed with the way they looked. But the final test came after they were cool enough to cut. Because we all know, no matter how good something looks, it is all about the taste. And after waiting as long as I could, which was only about 3 minutes…don’t judge! I dug in. Oh my goodness, these brownies were everything I could have hoped for and then more.

The top had a shiny finish, which is exactly what I was going for in the looks department. At first bite it had a slight crunch followed by a dense, fudgy, gooey brownie with bits of dark and semi sweet chocolate chunks throughout. This brownie is packed with chocolate, it’s rich, moist, and gooey. Everything anyone could want in a brownie. They are rich and packed full of chocolate, but it’s not too much chocolate. I mean cut yourself a piece of brownie, pour a glass of ice cold milk and enjoy. You could also take it a step further and make a hot fudge sundae using this brownie as a base, serve with a scoop of ice cream and a fruit sauce, or if you’re wanting to surprise your sweetheart this weekend you could make a trifle. Stay tuned later in the week for an amazing and simple trifle recipe that will wow that special someone!

{Better Than} Bakery Style Brownies

Ingredients:

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
1/2 Cup flour
3 Tbsp unsweetened cocoa powder
1 Tsp cornstarch
1/4 Tsp salt
1/2 Cup dark chocolate chips or chunks
1/4 Cup semi-sweet chocolate chips

Directions:

Preheat oven to 325. Line a 9×9 baking dish with parchment paper. Set aside.

Combine flour, cocoa powder, cornstarch and salt in a medium bowl and whisk to combine. Set aside.

Place butter in a microwave safe dish. Heat in 20 second intervals until almost completely melted. Add the chopped chocolates and stir to combine. Return to microwave and heat in 20 second intervals, stirring after each, until the chocolate is melted.

Remove from microwave, add sugar and whisk to combine. Once the mixture is room temperature, add the eggs and whisk to combine. Add the flour mixture and whisk until just incorporated. Add the chocolate chips, fold to incorporate. Pour in the prepared baking dish, spread into an even layer. Place in the preheated oven and bake for 35-45 minutes, until toothpick inserted comes out clean. Remove from oven and allow to cool slightly before cutting. Store in an airtight container.

Recipe source: A Lynsey Original

Fudgy, Peppermint Pattie Brownie Cups

December 19, 2014 by Lynsey Leave a Comment

This past weekend we celebrated my little guy’s birthday! I can’t believe he’s already 5! We all know that no birthday celebration is complete without a cake. So when deciding what type of cake to make, I went directly the the birthday boy himself and asked what flavor cake he wanted. I gave him a few options and then he quickly blurted out mint chocolate chip. He’s been on this mint chocolate kick since the beginning of the year and those cravings have not weakened.

And to be honest, that doesn’t hurt my feelings one bit. He is a child after my own heart. I remember when I was little, going to a local ice cream shop and requesting a waffle cone full of mint chocolate chip ice cream. I also was a sucker for Andes mints; every time I walked through my aunt’s door I instantly went to the bowl of mints and snatched a few. Just like my little guy, my cravings haven’t gotten weaker over the years.

So, in sticking with that theme I decided to make some fudgy mint brownies. These little cups are everything I want in a brownie; slightly crispy edges, chewy-gooey-fudgy centers that literally stick to your teeth with each bite. And then there’s the mint. The peppermint patties act like a frosting, but only better.

They are placed on the tops of each brownie cup while they are still warm! This allows the chocolate to melt slightly which helps it adhere to the top of the brownie, as well as slightly soften and meld into the brownie. Each bite is the perfect ratio of fudgy chocolate to cool, mint goodness!

These little brownie cups are baked in a mini muffin tin making them incredibly easy to grab a few and easily pop them in your mouth. Being baked in the muffin tin no only allows for easy consumption, but make it ideal to put on those Christmas cookie platters, as well putting them in some little treat bags or boxes to hand out to family, friends and neighbors.

Fudgy Peppermint Pattie Brownie Cups

Ingredients:

1/2 Cup (1 stick) unsalted butter
2 Oz semi sweet chocolate, roughly chopped
1 Oz unsweetened chocolate, roughly chopped
1 Cup sugar
1 Tsp vanilla
2 Tbsp cocoa powder
2 Eggs
1 Tsp salt
1/3 Cup + 3 Tbsp flour
2 Dozen peppermint patties

Directions:

Preheat oven to 350. Spray a mini muffin pan with non-stick cooking spray and set aside.

Place butter in a large saucepan and place over medium-low heat. Allow butter to melt, stirring occasionally. Once the butter has melted reduce heat and add the semi sweet and unsweetened chocolate and stir until the chocolate has melted. Remove from heat and add the sugar and vanilla and mix to combine. Add the cocoa powder and stir until just incorporated. Add eggs and mix. Lastly, add the salt and flour and mix to combine.

Spoon about 1 tablespoon of batter into each muffin cup. Place in the oven and bake for 13-15 minutes. Remove from oven and allow to cool in pan for 2 minutes, then remove to a cooling rack. Immediately place the peppermint patties on top of the brown cup and allow to cool completely.

Serve, or place in an airtight container to store.

Recipe source: A Lynsey Original

Cookie Dough Brownies

August 29, 2014 by Lynsey Leave a Comment

When it comes to desserts there is an endless array of options. There are desserts out there to suit every taste. Pies, cakes, cookies, pastries, ice cream, bars; the list truly goes on and on.

Every person has their own favorite dessert that is their “go to”. My brother and dad are pie people, my mom could (and does) scoop buttercream out of the bowl by the spoon fulls, so buttercream along with anything chocolate is her forte, my sister-in-law is a cake person (white on white to be precise). Then there are people like me, I don’t really have one particular dessert that is my go to. What I want truly depends on my mood. Sometimes I want bars, other times I want a pastry of some sort, and then other times I want just a plain ol’ fudgy brownie.

Even when it comes to a particular type of dessert, there are all sorts of opinions and tastes that go along with that. Some people want thin crunchy cookies, while others want thick and chewy cookies. Some people want cake like brownies, while others prefer gooey, stick-to-your-teeth brownies that can only be washed down with a big glass of cold milk.

Two of my all-time favorite desserts are brownies and chocolate chip cookies. While I do love experimenting with new recipes, sometimes you just can’t beat the classics. And it honestly doesn’t get more classic than those two. What could be better?

Well, how about combining the two. What about thick, fudgy brownies that are frosting with (eggless) chocolate chip cookie dough? Sounds too good to be true, right? I thought so too until I came across just such a thing on The Hub of Our Home.

Tanna managed to combine two of my ultimate favorites into one dessert. Cookie dough, which I could truly eat a whole batch straight from the bowl, piled high on brownies. Folks, these things are what dreams are truly made of.

The next time you find yourself in the horrible dilemma of brownies versus cookies, remember there’s a solution. You don’t have to choose now. Now you can quench two cravings with one dessert with these cookie dough frosted brownies!

Cookie Dough Brownies

Ingredients:

For the brownies-
1/2 Cup butter, melted
3/4 Cup sugar
1/4 Cup brown sugar
2 Eggs
3/4 Tsp vanilla
1/4 Cup cocoa powder
1/2 Tsp baking powder
1/4 Tsp salt
1 Cup + 1 Tbsp flour

For the cookie dough frosting-
1/2 Cup unsalted butter, room temperature
3/4 Cup brown sugar
1 Tsp vanilla
1 Cup + 2 Tbsp flour
1/2 Tsp salt
5 Tbsp milk
1 Cup mini chocolate chips

Directions:

For the brownies-
Preheat oven to 350. Spray a 8×8 pan with non-stick cooking spray and set aside.

Combine butter, granulated sugar and brown sugar in a large bowl and mix until completely combined. Add eggs, one at a time, mixing well after each addition. Add vanilla and mix to combine. Add the flour, cocoa powder, baking powder, and salt and mix to combine. Once ingredients are completely incorporated pour in the prepared baking dish. Place in the preheated oven and bake for 25-35 minutes, until toothpick inserted comes out clean. Remove and allow to cool completely.

For the frosting-
Combine butter and sugar in a large bowl and beat on high until light and fluffy. Add vanilla and mix to combine. Add the flout and salt and mix until just incorporated. Add milk, one tablespoon at a time, until the mixture is soft yet slightly thick. Add chocolate chips and mix until just incorporated. Spread on the cooled brownies and serve!

Recipe source: slightly adapted from The Hub of our Home

Nutella Swirl Brownie and Sugar Cookie Tart

August 15, 2014 by Lynsey Leave a Comment

A few months (yes, months…I know I’m late with this post) ago we celebrated my mom’s birthday. She just happened to be in town so my crew, along with my brother and sister-in-law decided to get together to celebrate her birthday. We had steaks, salads, baked potatoes, bread and, of course, some veno!

But, no birthday celebration is complete without dessert. My mom is a chocolate lover, so I thought long and hard about all the options before finally settling on a tart. But, not just any tart. A brownie tart with a Nutella swirl and chunks of chewy sugar cookie. But what really put it over the top was the flecks of salt and bits of toffee.

This tart is the best of both worlds combining delicious flaky pie crust, chewy and dense brownie and buttery sugar cookies. As if that isn’t enough enough, dollops of delicious chocolaty-hazelnut plopped over the brownie batter before being baked. This not only add another level of flavor, but amps up that chocolate flavor too. The addition of salt makes for the sweet salty combo, as well as cutting some of the sweetness.

I love this version, but Lindsay also suggests subbing peanut butter for the Nutella which I think is a great idea. Biscoff would be a yummy substitution too, along with any of the other varieties of flavored peanut butter that are now available.

Now, if you’re wondering what the birthday girl thought. Well, she loved it. And she tasted it throughout the entire process; the pastry crust, brownie batter, cookie batter and even a scoop of Nutella. I honestly think she would have been happy with a bowl of raw dough…but she allowed me to have enough dough and batter to assemble the tart!

So, if you’re in the mood for pie, brownies and cookies all that the same time then this is definitely the dessert for you. If you need a delicious and crowd pleasing dessert for an event, or just something sweet to have around the house then you must try this tart!

Nutella Swirl Brownie and Sugar Cookie Tart

Ingredients:

For the sugar cookie dough-
1/2 Cup (1 stick) unsalted butter, chilled
1/2 Cup granulated sugar
1 Large egg
1 Tsp vanilla
1 1/2 Cups flour
1 Tsp baking powder
1/4 Tsp salt

For the brownie layer-
1/3 Cup flour
1/4 Cup dark or dutch process cocoa powder
1/2 Tsp instant espresso powder
1/4 Tsp salt
1/8 Tsp baking soda
1/4 Cup unsalted butter, melted
1/4 Cup granulated sugar
1 Large egg
1/2 Tsp vanilla extract

For tart assembly-
1 (9inch) Pie crust, homemade or store bought
1/4 Cup chocolate hazelnut spread
Sea salt, for sprinkling
Toffee bits, optional

Directions:

Preheat oven to 350.

Roll out pie crust, making it slightly thinner than you would for a normal pie, and gently please the crust into a 9 inch tart pan with a removable bottom. Roll the rolling pin over the top of the pan to trim the excess dough. Place in the refrigerator and chill until ready to use.

For the sugar cookie dough-
Place butter in a large bowl and beat on high until light and fluffy. Add the sugar and beat until incorporated and the mixture is fluffy, about 2-3 minutes. Add egg and vanilla and mix to combine. Add the flour, baking powder, and salt and mix until the dough just comes together.

For the brownie layer-
Combine flour, cocoa powder, espresso powder, baking soda and salt in a medium bowl and whisk to combine. Set aside.

In a separate bowl combine melted butter, white and brown sugar and whisk until a thick paste forms. Add egg and vanilla and whisk to combine. Add the dry ingredients and fold into the butter mixture until just incorporated and no dry bits of flour remain. Pour the batter into the chilled pie crust.

Place Nutella in a microwave safe dish and heat for 10-15 seconds, until just softened. Drizzle the Nutella over the top of the brownie batter. Crumble the sugar cookie dough over the brownie and Nutella. (You may only need 1/2-2/3 of the dough, the brownie still needs to be peeking through) Sprinkle with salt and toffee bits, if using.

Place in the preheated oven and bake for 30-35 minutes, or until the brownie is puffed and set and the sugar cookie is a light golden brown. Remove from the oven and allow to cool until room temperature before slicing.

Store remaining tart in an airtight container, in the refrigerator, for up to 5 days.

Recipe source: Love and Olive Oil

Fudgy Peanut Butter Marshmallow Brownies

August 5, 2014 by Lynsey Leave a Comment

Do you ever spot a brownie from across the room and instantly start dreaming about it? No. Oh, maybe that’s just me. I can spot a brownie from a mile away, and once spotted my taste buds start singing. Then comes the true test. See there’s two types of brownies; those that are amazing and make the heavens open up and sing at the first bite and those that are pure disappointment.

The ones, in my opinion, that make the heavens sing are those that are so incredibly rich, moist, gooey, fudgy and stick to your teeth. A glass of ice cold milk isn’t an option, it’s true necessity. Then there’s those brownies that look the party; thick, packed full of chocolate and look like you could truly sink your teeth in them. But before you can even get your teeth through the first bite all your hopes and dreams of what the brownie was in your mind just vanishes away. Talk about 10 kinds of utter disappointment.

But, my friends, there’s no disappointment surrounding these brownies right here. They will cure what ails ya. Bad day, have a brownie. Good day and need to celebrate, have a brownie. Craving chocolate, have a brownie. See where I’m going with all this. Just have a brownie.

Now, these particular brownies. Well, they’re not just your typical brownie. They are super thick, fudgy brownies. But the fun doesn’t stop there, they are packed with not one but two surprised. Peanut butter. Marshmallow fluf. Oh my gosh, right? Right!

This brownie doesn’t just stop at amazing, it’s truly over the top. A layer of brownie batter, topped by peanut butter, marshmallow fluf and another layer of brownie batter. Oh my goodness, I could barely pull myself from the oven door while these baked. The end result…well, some of the most decadent, rich, over-the-top brownies I’ve ever had. Milk…it’s a must with these bad boys. Oh, and did I mention they were rich. This will truly quench your chocolate craving!

Fudgy Peanut Butter Marshmallow Brownies

Ingredients:

1 Cup semisweet chocolate chips
4 Oz unsweetened chocolate, roughly chopped
1 1/2 Sticks unsalted butter
1/1/2 Cups granulated sugar
4 Large Eggs
1 Tsp vanilla
3/4 Cup all-purpose flour
1/3 Cup dark chocolate chips
1/3 Cup peanut butter, crunchy or creamy
1/3 Cup marshmallow fluf

Directions:

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

Place butter, semisweet and unsweetened chocolate in a large, microwave safe bowl. Heat for 1 minute, then stir. Return to microwave and heat for 30 second intervals, stirring after each until chocolate and butter are completely melted. Remove from microwave and allow to cool slightly.

Add sugar and stir to combine. Add eggs, one at a time, stirring after each addition until incorporated. Add vanilla and stir to combine. Add flour and mix to combine. Add the chocolate chips and stir.

Place peanut butter and marshmallow fluf in two separate microwave safe containers and heat for 20-30 seconds, until it can be easily poured.

Pour half of the brownie mixture in the prepared pan. Pour the peanut butter over the brownie mixture, followed by the marshmallow fluf. Top with the remaining brownie batter.

Place in the preheated oven and bake for 30-45 minutes, until toothpick inserted comes out mostly clean. Remove from oven and allow to cool. Cut and serve.

Recipe source: brownie base barely adapted from Handle the Heat, originally from Bon Appetit Desserts

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