Chewy Almond Blondies

Yum- I think these are some of the best blondies I've ever made. They use a "Frangipane"- a mix of almond flour, butter, and sugar that's used to fill desserts, like almond croissants in France. The original recipe author was inspired by French almond croissants and came up with this recipe. I absolutely love the almond filling mixed with buttery blondie batter. My fam enjoyed these too. I need to make them again soon! Note: This recipe called for unsalted butter but I just used regular, salted butter. 

Chewy Almond Blondies  

adapted from An Edible Mosaic

Frangipane:

4 tablespoons butter, melted
6 tablespoons granulated white sugar
3/4 cup almond flour
1/4 teaspoon salt
1 large egg
3/4 teaspoon almond extract
1/4 teaspoon pure vanilla extract

Blondies:

10 tablespoons butter
1/2 cup granulated white sugar
1/4 cup light brown sugar lightly packed
1 large egg
1/2 tablespoon pure vanilla extract
1/4 teaspoon almond extract
1 cup all-purpose flour
1/4 teaspoon salt

Topping:

6 tablespoons sliced almonds
1 tablespoon powdered sugar for garnish

1. For the Frangipane: Add all ingredients to a blender or food processor, and process until smooth.

2. For the Blondies: Preheat the oven to 350F. Line an 8 by 8-inch baking pan with parchment paper so it hangs over all 4 sides. (I skipped this because we just eat them right out of the pan.) 

3. Heat the butter, white sugar, and brown sugar in a large microwave-safe bowl in the microwave, or in a double boiler on the stovetop. Once the butter is melted, stir until the sugar is fully dissolved and mixture is thick like caramel (this takes about 2 minutes). Stir in the egg, vanilla extract, and almond extract. Then stir in the flour and salt, being careful not to over-mix.

4. Spread the blondie batter evenly into the bottom of the prepared baking dish. Drizzle on the frangipane. Sprinkle on the sliced almonds. Bake until the outside is golden and the center is puffed, about 20 to 30 minutes. Be careful not to over-bake! Less time is better so you don't dry these out. 

5. Cool to room temperature, and then dust the top with powdered sugar, cut, and serve.

Storage: You can store these bar cookies in an airtight container at room temperature for up to 3 days, in the fridge for up to 1 week, or in the freezer for up to 3 months.

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One-Bowl Nutella Brownies

These brownies were so delicious, with a perfect chewy texture, great flavor, and they were so easy to make, too. I topped them with a chopped bar of Ikea Milk Chocolate and some French sea salt.

One-Bowl Nutella Brownies 

adapted from An Edible Mosaic 

1/2 cup unsalted butter
1 cup granulated white sugar
2 large eggs at room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon salt
3/4 cup Nutella divided into 1/2 cup + 1/4 cup
3/4 cup unsweetened cocoa powder
1/4 cup all-purpose flour
3 tablespoons chocolate chunks for topping (optional)
1/2 teaspoon flaky sea salt for topping

1. Preheat the oven to 350F. Line an 8 by 8-inch baking pan with a piece of parchment paper so it hangs over all 4 sides OR just spray with cooking spray- what I did.

2. Melt together the butter and sugar in a large microwave-safe bowl or in a double boiler or a medium pan on the stove. Once the butter is melted, stir very well. Don’t stop when the sugar is dissolved, keep stirring until the mixture looks glossy and thick. Stir in the eggs, vanilla, and salt, and then 1/2 cup Nutella. Add the cocoa powder and flour, and stir just until combined.

3. Transfer the brownie batter to the prepared pan and spread it out evenly. Dollop the remaining 1/4 cup Nutella around the top and then swirl it a bit (don’t go overboard and swirl too much or it’ll just mix into the batter).

4. Bake until the brownies are set along the outside, but still look a touch gooey in the center, about 30 minutes, being careful not to over-bake. (If you want to do a toothpick test, the brownies should come out of the oven when they still have some moist crumbs on the toothpick.)

5. As soon as they’re out of the oven, sprinkle the chocolate chunks on top and sprinkle on the flaky salt. Let them cool before slicing and serving.

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Extra Fudgy Brownies

Here's a good brownie recipe if you enjoy fudgy, chewy brownies. You do have to melt some butter and  unsweetened chocolate, but I do that on the stovetop and then mix up the rest of the batter right in the chocolate pan. Instead of using chocolate chips, I used peanut butter chips, and I really liked the choc/pb combo.

Extra Fudgy Brownies  

adapted from Mel's Kitchen Cafe 

½ cup boiling water
2 ounces (57 g) unsweetened chocolate, finely chopped
⅓ cup (28 g) unsweetened or Dutch-process cocoa powder 
2 ⅓ cups (495 g) granulated sugar
½ cup sunflower, canola or vegetable oil
4 tablespoons (57 g) butter, melted
2 large eggs + 2 large egg yolks
2 teaspoons vanilla extract
1 ¾ cups (249 g) all-purpose flour
½ teaspoon salt
1 cup (170 g) peanut butter OR chocolate chips (or a mix)

1.  Preheat oven to 350 degrees F. Spray a 9X13-inch metal pan with cooking spray. 

2.  In a medium, heavy-bottomed saucepan boil the water. Whisk together the boiling water and chopped chocolate until smooth (if the chocolate doesn’t melt fully, just wait a bit and it will soften and melt. Add the cocoa powder and whisk together. Add the sugar, oil, butter, eggs and vanilla. Mix until smooth and well-combined.

3.  Add the flour and salt and mix until just combined and no white streaks remain. Stir in the chocolate or PB chips (don’t overmix, just fold them in until evenly distributed).

4.  Spread the batter evenly in the prepared pan. Bake for 20-27 minutes until crackly on top and set around the sides. Cool completely.

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Black Halloween Brownies

I recently heard of black cocoa powder from a friend and was intrigued. I had never heard of it before and was excited to try it. It's not available to me locally, so I found the King Arthur brand on Amazon. After it arrived, I used it a few days later in this brownie recipe. I reduced the flour a bit, so they'd be fudgier. The color of the cocoa powder really came through and these looked so good for Halloween. 

Black Halloween Brownies 

adapted from here 

Brownies:
1 cup butter, melted
½ cup black cocoa powder
4 eggs
1½ Tbsp vanilla
1 3/4 cups sugar
1 1/2 cups flour

Frosting:
¼ cup butter
¼ cup black cocoa powder
¼ cup milk
sprinkle of salt
2½ cups powdered sugar

1. Preheat oven to 350° Spray a 9x13 pan with cooking spray. Set aside.

2. Use a medium (not small) saucepan to melt the butter. After the butter is melted, remove from heat. In the same saucepan, stir in sugar and black cocoa powder. Then vanilla and eggs. Last, stir in flour. Spread in prepared pan and bake 12-17 minutes until center is just set.

3. Right after removing brownies from oven, prepare your frosting by melting the butter and black cocoa powder together in a medium saucepan. Remove from heat. Add in milk and powdered sugar and whisk until smooth. Spread on frosting (it sets quickly). The brownies will still be warm. Allow brownies to cool completely before cutting into squares.

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Brookies (Brownies + Cookies)

These were fun to make- I made them before Christmas to have ready for my son when he got home from college. I've always wanted to try a Brookie- a cookie and brownie in one. You make two small batches of dough and combine two balls into one, then bake. 

Brookies (Brownies + Cookies)  

adapted from The Kitchn  

For the brownie dough:

1/2 cup bittersweet chocolate chips
2 tablespoons butter
1/3 cup all-purpose flour
2 tablespoons Dutch-processed cocoa powder, such as Hershey's Special Dark
1/4 teaspoon kosher salt
1/8 teaspoon baking soda
1/4 cup plus 2 tablespoons granulated sugar
1 large egg
1/2 cup chopped raw walnuts (optional)

For the chocolate chip dough:

5 tablespoons butter, softened at room temp
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup bittersweet chocolate chips

Cooking spray

Make the brownie dough:
1.  Place 1/2 cup bittersweet chocolate chips and 2 tablespoons butter in a small microwave-safe bowl. Microwave on High for 1 minute. Stir until completely melted and smooth, microwaving for 20 seconds more if needed. (Alternatively, melt together on the stovetop over low heat.)  Place 1/3 cup all-purpose flour, 2 tablespoons Dutch cocoa powder, 1/4 teaspoon kosher salt, and 1/8 teaspoon baking soda in a small bowl and whisk to combine.

2.  Place 1/4 cup plus 2 tablespoons granulated sugar and 1 large egg in a large bowl and whisk until lemon yellow-colored and the sugar has dissolved, about 1 1/2 minutes. Add the melted chocolate mixture and whisk to combine. Add the flour mixture and fold with a rubber spatula until just combined. Add 1/2 cup chopped walnuts, if using, and fold to combine.  Refrigerate for 20 minutes. Meanwhile, arrange 2 racks to divide the oven into thirds and heat the oven to 375°F. Line 2 baking sheets with parchment paper. Make the chocolate chip dough.

Make the chocolate chip dough:
3.  Place 1 cup plus 2 tablespoons all-purpose flour, 1/2 teaspoon kosher salt, and 1/4 teaspoon baking soda in a medium bowl and whisk to combine.

4.  Place the softened butter, 1/2 cup packed light brown sugar, and 1/4 cup granulated sugar in a stand mixer (or in a large bowl if using an electric hand mixer). Beat on medium speed until combined, about 1 minute. Add 1 large egg and 1 teaspoon vanilla extract and beat until combined, 2 to 3 minutes. Add the flour mixture and beat on low speed until just combined. Add 3/4 cup bittersweet chocolate chips and fold in by hand with a rubber spatula until just combined. Refrigerate until the brownie dough is ready, at least 10 minutes.

5.  Scoop out the chocolate chip dough into 24 (about 1-tablespoon) portions and place on the baking sheets, 12 per sheet. Repeat with scooping out the brownie dough into 24 portions, placing each one next to a portion of the chocolate chip dough. Coat your hands lightly with cooking spray. Working quickly, gently roll each brownie and chocolate chip portion of the dough together with your hands to form 24 half-and-half dough balls. Arrange them at least 2-inches apart on the baking sheets. For the best-looking cookies, make sure they are placed with a “seam” of the light and dark doughs facing up.

6.  Bake for 8-10 minutes, until baked to your liking. I like my cookies soft/chewy, AND my oven bakes super hot, so I always go for 8 minutes. If you are baking for longer, rotate the baking sheets halfway through baking.  Let cool for a few minutes on the baking sheet, then transfer the cookies to a wire cooling rack and let cool completely.

Halloween Cream Cheese Brownies

Happy Halloween!! Enjoy this simple and fun brownie recipe. The brownie base is perfect; chewy and fudgy. The cream cheese layer adds a layer of *fun*!! (Lol)

 

Halloween Cream Cheese Brownies

adapted from Persnickety Plates

For the Brownie Layer:

1 cup granulated white sugar
½ cup all-purpose white flour
½ cup Hershey’s Special Dark cocoa powder (makes the brownie darker)
½ teaspoon salt
¼ teaspoon baking powder
2 large eggs
⅓ cup vegetable oil
1 teaspoon vanilla extract

For the Cream Cheese Layer:

8 oz cream cheese at room temp
¼ cup granulated white sugar
1 large egg
½ teaspoon vanilla extract
orange food coloring

1.  Preheat oven to 350 degrees. Line an 8 x 8 baking dish with parchment paper or foil and spray with non-stick spray. Set aside. (I skipped the foil/parchment... we just served right from the pan.)

2.  For the Brownie Layer: In a medium bowl, add the sugar, flour, cocoa powder, salt, and baking powder. In a small bowl, add the eggs, oil, and vanilla. Mix with a whisk until well combined. Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Reserve 1/4 cup of the batter for the swirls then pour the remaining batter into the prepared baking dish. (I forgot to reserve batter and just swirled up from the bottom with a knife... worked fine.)

3.  For the Cream Cheese Layer: In a medium bowl, add the cream cheese, sugar, egg, & vanilla. Blend until smooth. Add in the orange food coloring and stir to combine. Gently spread the cream cheese layer on top of the brownie batter. Drop tablespoons of the remaining brownie batter on top and gently swirl with a knife or skewer. Bake for 20-25 minutes or until set. Remove and let cool completely before slicing.

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Peanut Butter Brownies

 

These were so good and easy to make!  They had the perfect brownies texture. I also had everything on hand to make them.  They do require unsweetened chocolate, and I don't always have that on hand.  It's worth buying just for these brownies, though. 

Peanut Butter Brownies

adapted from Cravings of a Lunatic

1/2 cup butter
2 oz unsweetened chocolate
1 cup granulated sugar
2 large eggs beaten
1/2 tsp vanilla
1/4 cup semi-sweet chocolate chips
1/4 cup flour
1/4 tsp salt
1/2 cup peanut butter chips
1/2 cup milk chocolate chips
1/2 cup mini Reese's Pieces, optional

1.  Preheat your oven to 350 degrees F.  Grease an 8 x 8 inch pan with cooking spray.  

2.  Melt the butter and unsweetened chocolate together over low heat in a medium size saucepan. Stir the mixture until the chocolate is melted and the mixture is smooth.  Remove the saucepan from heat and add the sugar. Stir well.  Add the eggs and vanilla to the saucepan, stir until it’s smooth.  Then add the semi-sweet chocolate chips, flour and salt. Stir until well combined.  Pour the mixture into prepared 8 x 8 inch pan.

3.  Pour the peanut butter chips, milk chocolate chips and mini Reese's Pieces to the pan. Give the pan a quick tap on the counter to get out any bubbles and then place it in the oven on the middle rack.  Bake the brownies for about 15-25 minutes.  (All ovens are different; check early so they do not overbake.  A toothpick should come out with a few moist crumbs.)

4. Remove the pan from the oven and allow to cool.  Cut into squares

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Peanut Butter Marshmallow Fudge Brownies

Delicious brownies that were popular with the whole family.  Very peanut-buttery and the frosting is a bit unusual with a great texture.  

Peanut Butter Marshmallow Fudge Brownies

adapted from Mel's Kitchen Cafe

BROWNIES (OR USE YOUR FAVORITE BROWNIE RECIPE):
1/2 cup boiling water
2 ounces unsweetened chocolate, finely chopped
1/3 cup (1 ounce) unsweetened or Dutch-process cocoa powder
2 1/3 cups (17.5 ounces) granulated sugar
1/2 cup vegetable, canola, or other neutral-flavored oil (like sunflower or grapeseed)
4 tablespoons butter, melted
2 large eggs + 2 large egg yolks
2 teaspoons vanilla extract
1 3/4 cups (8 3/4 ounces) all-purpose flour
1/2 teaspoon salt

PEANUT BUTTER LAYER:
1 1/2 cups (about 13.5 ounces) crunchy or creamy peanut butter

MARSHMALLOW FUDGE LAYER:
10 large marshmallows or 1 1/4 cups mini marshmallows (about 2.75 to 3 ounces)
4 tablespoons (2 ounces, 1/4 cup) butter
1/4 cup milk (I use 2%)
1/4 cup (.75 ounce) unsweetened or Dutch-process cocoa powder (see note)
1/4 teaspoon salt
1 1/2 cups (6 ounces) powdered sugar

1.  For the brownies: Preheat oven to 350 degrees F. Line a 9X13-inch metal pan with aluminum foil and lightly grease with cooking spray (I skipped the foil).

2.  In a large bowl, whisk together the boiling water and chopped chocolate until smooth (if the chocolate doesn't melt fully, microwave the water/chocolate mixture for 20-30 seconds). Add the cocoa powder and whisk together. Add the sugar, oil, butter, eggs and vanilla. Mix until smooth and well-combined.
Add the flour and salt and mix until just combined and no white streaks remain. Spread the batter evenly in the prepared pan. Bake for 20-30 minutes (check often after 20) until crackly on top and set around the sides. Let cool for 10-15 minutes.

3.  While the brownies are still warm, dollop the peanut butter across the top. Let it sit for a few minutes so the peanut butter softens (alternately, you can warm the peanut butter in the microwave) and spread into an even layer. Refrigerate until the peanut butter is set, about an hour.

4.  For the marshmallow frosting: in a microwave-safe bowl (or in a saucepan over low heat on the stove), combine the marshmallows, butter, milk, cocoa powder, and salt. Heat for 1-minute intervals, stirring in between, until melted and smooth.

5.  Add the powdered sugar a little at a time to the warm chocolate mixture and stir until smooth and well-combined. If the frosting starts to get a little clumpy, heat for 20-second intervals in the microwave (or over low heat on the stove) until it smooths out a little.

6.  Spread the fudge frosting over the chilled peanut butter layer. Refrigerate until set, about an hour. Serve the brownies chilled or at room temp (they are also tasty frozen). To easily cut the bars, run a sharp knife under very hot water, wipe clean, and slice (running under hot water between cuts).

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Cookies & Cream Brownies

These brownies are good and fun to make- the brownie layer by itself is just a good brownie recipe, and then adding the cream cheese plus the chopped Oreos really adds something.  I only had mini Oreos on hand when I made this, and they worked perfectly.  Use mini or regular size.

Cookies & Cream Brownies
adapted from Taste of Home

1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 large egg
1/2 teaspoon vanilla extract
BROWNIE LAYER:
1/2 cup butter, melted
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup baking cocoa
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1 teaspoon baking powder
12 Oreo cookies, crushed (double if using mini's)
8 Oreo cookies, coarsely chopped (double if using mini's)

1.  In a small bowl, beat the cream cheese, sugar, egg and vanilla until smooth; set aside. For brownie layer, combine the butter, sugars and cocoa in a large bowl. Beat in eggs and vanilla. Combine flour and baking powder; gradually add to cocoa mixture. Stir in crushed cookie crumbs.

2.  Pour into a greased 9x9-in. baking pan. Spoon cream cheese mixture over batter. Sprinkle with coarsely chopped cookies. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out with moist crumbs. Cool completely on a wire rack. Cut into bars. Store in the refrigerator.

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Lemon Bar White Chocolate Brownies

These were a delight, really.  Two things I love- white chocolate brownies, and lemon bars- put together for one delicious treat.  I've been wanting to make these for a while and I have so much free time now, being in lockdown! So I finally got to make these.

Lemon Bar White Chocolate Brownies
adapted from Mel's Kitchen Cafe

White Chocolate Brownies:
3/4 cup (12 tablespoons, 6 ounces) butter (I use salted)
6 ounces (real!) white chocolate, chopped
1 1/2 cups (11.25 ounces) granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 to 2 teaspoons fresh lemon zest
2 1/2 cups (12.5 ounces) all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder

Lemon Bar Layer:
4 large eggs
1 1/3 cups (9.25 ounces) granulated sugar
1 teaspoon fresh lemon zest
2/3 cup fresh lemon juice (from about 4-5 lemons)
1/4 cup (1.25 ounces) all-purpose flour
Powdered sugar, for dusting

1. Preheat the oven to 350 degrees F. Grease a 9X13-inch baking pan with nonstick cooking spray. Set aside.

2. For the white chocolate brownies, combine the butter and white chocolate in a microwave-safe bowl and heat for 1-minute increments, stirring in between, until smooth. (I melted this on the stove.) Stir in the granulated sugar, eggs, vanilla extract, and lemon zest and mix until evenly and well-combined. Stir in the flour, salt and baking powder until smooth.

3. Spread the batter evenly in the bottom of the prepared pan. Bake for 18-22 minutes until the brownies are just slightly set but still soft in the center.

4. For the lemon bar layer, in a medium bowl, whisk together the eggs, sugar, lemon zest, lemon juice, and flour until smooth and well-combined.

5. Pour the lemon mixture over the top of the warm white chocolate brownies. Return to the oven and bake until the lemon layer is set, about 18-20 minutes. It's ok if there are bubbles on the surface of the lemon layer. 

6. Let the bars cool completely in the pan. Refrigerate until ready to serve. When ready to serve, dust the top of the bars with powdered sugar. Cut into squares and serve immediately (the powdered sugar melts into the bars the longer they sit, so dust only when ready to serve).

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Brownie Cupcakes with Peanut Butter Frosting

Oh wow, these were SO good.  Especially the frosting.  I started a new job in January, plus I teach Zumba occasionally now, and I haven't had time to bake at all recently (or cook, a lot of nights).  But I really wanted to try this recipe so I made it recently.  I was glad I did- it was just so good.  I guess I can only say that so many times.  But, you've gotta try this recipe.  At least try the frosting if you have a PB frosting need.  I LOVED the frosting. 

Brownie Cupcakes with Peanut Butter Frosting
adapted from Mel's Kitchen Cafe

BROWNIE CUPCAKES:
1 cup butter (2 sticks, 8 ounces)
1/2 cup (3 ounces) semisweet chocolate chips
1 1/2 cups (11.25 ounces) lightly packed brown sugar
1 tablespoon vanilla extract
3 large eggs
1 cup (5 ounces) all-purpose flour
3/4 cup (2.25 ounces) unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt

PEANUT BUTTER FROSTING:
6 tablespoons (3 ounces) butter, softened
3/4 cup (6.75 ounces) creamy peanut butter
2 cups (8 ounces) powdered sugar
Pinch of salt
1/2 teaspoon vanilla extract
1/4 cup heavy cream, plus more if needed for consistency
Mini peanut butter cups for garnish (optional)

1.  Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners and set aside (if you only have one muffin tin, you can halve the recipe or bake in two separate batches).

2.  For the cupcakes, in a large microwave-safe bowl, add the butter and chocolate chips. Microwave for one minute intervals, stirring in between, until the mixture is melted and smooth. Add the brown sugar and vanilla and mix (will appear grainy). Add the eggs and mix until well-combined.

3.  In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Add to the wet ingredients and mix until just incorporated and no dry streaks remain.

4.  Divide the batter evenly among the prepared muffin tins, filling the cups about 2/3 full. Bake for 10-12 minutes until they are no longer jiggly in the center (don't overbake or the texture might be crumbly- better just slightly underbaked than a little overbaked. Check them early.)  Let the cupcakes cool for a few minutes in the pan before removing them to a wire rack to cool completely.

5.  For the frosting, in a stand mixer fitted with the paddle or whisk attachment or in a large bowl using a handheld electric mixer, whip together the butter and peanut butter until creamy and smooth, 1-2 minutes. Add the powdered sugar and mix on low speed until it is mostly incorporated. Add the salt, vanilla and heavy cream and mix until light and fluffy, 1-2 minutes, scraping down the sides of the bowl as needed. Add additional heavy cream and whip thoroughly if needed for a softer frosting. (I did need additional cream.)

6.  Frost the cooled cupcakes and garnish with a peanut butter cup, if desired. (I didn't use a PB cup, and I decorated with a disposable pastry bag + a 1M Wilton tip.)

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Fudgy Cocoa Brownies

 

These brownies are really similar to some others I've made, but I decided to try them anyway because they seemed so easy and are supposed to be fudgy.  They are super good and fudgy and MOIST (lol). The addition of a little oil plus the use of brown sugar helps with all of that. I really love these.  I made them three times in a few weeks.  Once just for us, and twice to take to potlucks.  The first time I used peanut butter chips, and then I chopped up some Ritter Sport chocolate bars for the other batches.  Both ways were great.  These don't cut very cleanly because of how fudgy they are.  But they're delicious so who cares.

Fudge Cocoa Brownies
adapted from Closet Cooking

1 cup butter, melted
2 tablespoons oil (vegetable or coconut)
1 cup sugar
1 cup brown sugar, packed
4 large eggs
1 tablespoon vanilla extract (optional)
1 cup all-purpose flour
1 cup unsweetened cocoa powder
1/2 teaspoon salt
7oz (200g) chocolate chunks or chips or pb chips (optional)

1.  Preheat the oven to 350F/180C.  Grease a 9x13 inch baking pan.  Line with parchment- optional. 

 

2.  Mix the butter, oil and sugars before beating in the eggs and vanilla extract. (I make these brownies right in the saucepan I melted the butter in.)

3.  Mix in the flour, cocoa powder and salt until just combined before mixing in the chocolate chunks.
Pour the batter into baking pan and bake until the top looks just set but still jiggles a little, about 18-22 minutes, before pulling out of the oven and letting it cool in the pan for 30 minutes. Slice and enjoy!

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Peanut Butter Truffle Brownies

I made these for our fake Superbowl party back in February.  (Where I also made these Jalapeno Popper Wonton Cups).   They were really good, and pretty easy.  The recipe uses a boxed brownie mix, but you could use your own homemade recipe.  These were super popular.  So popular I couldn't really get a decent picture of them.  Lol!

Peanut Butter Truffle Brownies
adapted from The Girl Who Ate Everything

Brownie Base:
1 box brownie mix (9x13 version)
Water, vegetable oil and eggs called for on brownie mix box

Filling:
1/2 cup butter , softened
3/4 cup creamy peanut butter
2 cups powdered sugar
2 teaspoons milk

Topping:
1 cup semisweet chocolate chips
1/4 cup butter

1.  Heat oven to 350°F. Grease bottom only of 13×9-inch pan with cooking spray or shortening. 

2.  In medium bowl, make brownie mix according to the package directions. Spread in pan. Bake according to package directions. Cool completely, about 1 hour. You can speed this up by cooling in the refrigerator.

3.  In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.

4.  In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. (I melted in a double boiler on the stove.)  Cool 10 minutes; spread over filling. 

5.  Refrigerate about 30 minutes or until set.  Store covered in refrigerator or at room temp.

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Fudgy Brownies

I love this easy brownie recipe.  They're super chewy and fudgy, and they use pantry ingredients.  (Cocoa powder instead of chocolate, which is great for brownies whenever one wants.)  And, you can make the whole recipe in the saucepan you used to melt the butter.  (I love that!)  The original recipe calls for using the microwave, but I prefer to use the stove, it's just as easy and I can control it better.

Fudgy Brownies
adapted from Mel's Kitchen Cafe

10 tablespoons (1 1/4 sticks or 5 ounces) butter
1 1/4 cups (9 7/8 ounces) sugar
3/4 cup plus 2 tablespoons (2 7/8 ounces) unsweetened cocoa powder (natural or Dutch-process)
1/2 teaspoon salt
1/2 teaspoon pure vanilla extract
2 large eggs
1/2 cup (2 3/8 ounces) all-purpose flour

1.  Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides. Lightly grease with cooking spray and set aside. (I always skip the foil or parchment with things like brownies- just use cooking spray and a small spatula to get them out.)

2.  Combine the butter, sugar, cocoa, and salt in a medium saucepan. Heat over medium heat, until the butter is melted and the mixture is smooth. 

3.  Set the mixture aside until it cools slightly (is warm to the touch not hot). It will look gritty but it will become smooth once the other ingredients are added.  Stir in the vanilla with a wooden spoon or rubber spatula. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Spread evenly in the pan.

4.  Bake until a toothpick inserted into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack. Cut into squares and serve.

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