Brownies

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Chocolate Brownies with Salted Caramel Buttercream

Published January 24, 2015 by jenmatteson

Chocolate. Caramel. Need I say more.

Chocolate Brownies with Salted Caramel Buttercream

There are so many wonderful dessert combinations, but personally, I believe that chocolate and caramel take the cake (get it, cake!?). Salted caramel can be very difficult to master. Which is why I bought salted caramel topping instead of making my own. Yes, you read that correctly – I used store bought and did not make it from scratch. Oops.

Chocolate Brownies with Salted Caramel Buttercream

I cut these out in squares and used a piping bag to frost because they look pretty, but you can certainly keep them in the pan and spread the frosting on with a spatula. Or a dump truck. That’s what you’ll want to use anyway, because this frosting is GOO-OOD! Seriously, I would have piped this directly into my mouth had I not been making these for Thanksgiving (which means other people besides the hubs and myself).

Chocolate Brownies with Salted Caramel Buttercream

The brownies themselves are no joke either. The dark chocolate is rich, fudgy and velvety, and also keeps them from being too sweet. Paired with the caramel buttercream, it’s the perfect salty and sweet treat!

Chocolate Brownies with Salted Buttercream

Source: Adapted from Lund’s/Byerly’s
Servings: Makes 24

Ingredients:

Brownies:
1 1/2 sticks unsalted butter, cubed
6 1/2 ounces dark chocolate, broken into pieces
3 large eggs
1 1/3 cups sugar
2/3 cup all-purpose flour
1/2 cup unsweetened cocoa powder

Frosting:
1 1/2 sticks salted butter, softened
1 3/4 cup confectioners’ sugar, sifted
3 tbps salted caramel topping (usually found with ice cream toppings)
1 tsp vanilla extract

Directions:

1. Preheat oven to 350 degrees. Line the bottom of a shallow 8-inch baking pan with parchment paper (Note: only do this if you plan to take them out of the pan to serve as I did. If you want to frost and cut right in the pan, just spray with a little cooking spray.) Set aside.

2. Melt butter and chocolate pieces in a double boiler (or over a heatproof bowl set over a saucepan of simmering water) until both have melted, stirring occasionally until mixed and smooth. Remove from heat and let cool to room temperature.

3. In the bowl of a stand mixer, beat eggs and sugar together on high speed for about 5 minutes, until the mixture is thick and creamy and has doubled in volume. Pour the cooled chocolate mixture over the egg and sugar mixture, and gently fold together with a spatula. Sift in flour and cocoa powder and gently combine until the mixture has a sticky fudgelike consistency. Pour the batter into the prepared baking pan and spread into the corners with a spatula. Bake for 25 minutes, or until the top is shiny and the sides are just beginning to come away from the pan. Let the brownies cool completely.

3. In the bowl of a stand mixer, beat butter and sugar together in a bowl for at least 5 minutes, then gradually add the salted caramel topping and vanilla extract while continuing to mix. Cut and frost brownies as desired once completely cooled.

Double Chocolate Peanut Butter Brownies – Gluten Free!

Published October 13, 2013 by jenmatteson

This weekend we helped one of our good friend’s parents rebuild their deck.  Well, Nate helped.  I helped the ladies supervise and delegate (and drink wine) 😉  Knowing that it was going to be an all day event, I wanted to bring something to share.  We were told food and beer would be provided, but I couldn’t bring myself to show up empty-handed, so I brought these insanely indulgent GF brownies, as well as Asian Chicken Lettuce Wraps (substituting Tamari – a GF product – for soy sauce).

Double Chocolate Peanut Butter Chip Brownies

My girlfriend has recently been eating gluten-free, which has made me much more conscious of what I make for her.  It’s really surprising how many substitutes and alternatives there are out there for products that contain gluten, and you don’t even need to spend a fortune or visit your closest Whole Foods!

Double Chocolate Peanut Butter Chip Brownies

My Food and Wine magazine arrived just In time!  There was a small section dedicated to Tu-Lu’s Bakery, which specializes on gluten-free and vegan products.  This recipe was tried over and over again to get them exactly perfect, densely chocolaty but not too fudgy.  I must say that I agree.  These brownies were amazing, and I especially love the peanut butter chips!  While this is gluten-free recipe, it is by no means healthy.  No wonder they are so delicious!  A quick tip – use the biggest mixing bowl you have to mix the batter – mine was filled to the rim and I could barely mix all the ingredients without spilling on the counter.  More batter for me, I guess 😛

Double Chocolate Peanut Butter Chip Brownies

Double Chocolate Peanut Butter Chip Brownies

Source: Adapted from Food and Wine
Servings: Makes 24 brownies

Ingredients:

3 sticks unsalted butter
3/4 lb dark chocolate, finely chopped
3/4 cup plus 2 tbsp white rice flour
3/4 tapioca flour
1/2 tsp kosher salt
6 large eggs
3 cups sugar
1 tbsp vanilla extract
1 cup peanut butter chips
1/2 cup semisweet chocolate chips

Directions:

1. Preheat oven to 350 degrees.  Lightly grease a 9×13-inch baking pan.

2. Place butter in top of double boiler filled with water, simmer over medium-low heat.  Melt butter, stirring occasionally.  Add dark chocolate and stir until melted.  Remove from heat.

3. In a small bowl, whisk the rice flour, tapioca flour and salt.  In a large bowl (your very largest mixing bowl – trust me), whisk the eggs with the sugar and vanilla until blended.  Fold in the dry ingredients until incorporated, then fold in the peanut butter and semisweet chocolate chips.  Fold in the melted chocolate until all ingredients are well combined.  Pour mixture into prepared baking dish.

4. Bake for about 1 hour and 15 minutes, until the brownies are slightly puffed and a tester comes out clean.

Drunken Cheesecake Brownies

Published May 6, 2012 by jenmatteson

A good friend of ours was having a housewarming/graduation party, so I wanted to bring something to share.  I saw this brownie recipe a few weeks ago at The Cookaholic Wife, so I thought this would be a great time to try them.  Little did I know that everyone else would be bringing brownies as well.  I guess the good news is that my plate of brownies were gone before we left the party, and the others were looking quite full 😉

I didn’t even get to try these before bringing them, so I had to hope they were wonderful…and they were!  I didn’t use the entire amount of cream cheese mixture because it just seemed like too much, so I lessened the amount in the recipe below.  I did increase the amount of Bailey’s, because who doesn’t love Bailey’s?

Drunken Cheesecake Brownies

Source: The Cookaholic Wife
Servings: 16

Ingredients:

3 oz cream cheese, room temperature
3 tsp Bailey’s Irish Cream
1 cup sugar
1/2 cup all purpose flour
1/3 cup cocoa powder
1/4 tsp baking powder
1/4 tsp salt
2 eggs
1 stick unsalted butter, melted
1 tsp vanilla
1/4 cup Bailey’s Irish Cream

Directions:

1. Preheat oven to 350 degrees.  Grease an 8×8 inch baking dish and set aside.  In a stand mixer, combine cream cheese and 3 tsp Bailey’s.  Transfer to a small bowl and set aside.

2. Rinse stand mixer bowl and dry.  Add sugar, flour, cocoa powder, baking powder, and salt.  Mix on low-speed.  Add eggs, butter, vanilla, and 1/4 cup Bailey’s.  Mix on medium speed until well combined and no lumps remain.

3. Pour batter into baking dish.  Scoop cream cheese mixture on top of batter, and stir in with a rubber spatula, making swirls.  Bake for 45-50 minutes, or until toothpick inserted in center of brownies comes out clean.  Let cool at room temperature.  Cut into 16 brownies and serve.

Peanut Butter and Chocolate, a Match Made in Heaven

Published April 1, 2012 by jenmatteson

May I remind you that I am not a baker?  Well, I successfully made brownies that didn’t come from a box!  I am so super proud of myself, and an added bonus is that these brownies were delicious.  Another treat made for our friends’ moving day, and Nate was sad to see me pack almost all of them to bring with us.  He kept asking if we had to give them all away, to which I responded, “yes, dear”.  I found this recipe from Just Baked, a wonderful little blog with many tantalizing treats!  The peanut butter frosting reminds me of the Reese’s peanut butter, and paired with the chocolate brownie – YUM!

Peanut Butter Frosted Brownies

Source: Just Baked

Brownie Ingredients:

5 oz unsweetened chocolate, coarsely chopped
4 oz bittersweet chocolate (semisweet will work, too), coarsely chopped
1/2 cup unsalted butter (1 stick)
1 1/2 cups sugar
4 large eggs
1 tsp vanilla extract
1/2 cup all-purpose flour
1/4 tsp salt

Frosting Ingredients:

1 cup creamy peanut butter
3 tbsp unsalted butter
2/3 cup powdered sugar
1 tsp vanilla extract

Directions:

1.  Preheat oven to 350 degrees.  Grease 13×9-inch baking pan.

2. Combine both chocolates and butter in a saucepan over very low heat.  Do not walk away and stir frequently so you do not scorch the chocolate.  When melted and smooth, remove from heat and let cool to lukewarm.

3. In a large bowl, beat sugar, eggs, and vanilla with an electric mixer until mixture thickens and becomes pale yellow.  Reduce mixing speed to low and mix in flour and salt.  When combined, add melted chocolate and mix well.

4. Transfer mixture to pan and bake for about 20 minutes.  Cool brownies completely in pan on a wire rack.

5. In a medium bowl, combine peanut butter and butter.  Using electric mixer, beat until smooth.  Add powdered sugar and vanilla extract and beat until well blended.

6. Once brownies are completely cool, spread with peanut butter frosting evenly.  Refrigerate for at least one hour before cutting and serving.

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