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Samoa Brownies

February 21, 2013 in chocolate

Last year when Girl Scout cookies started showing up in grocery store parking lots around here, we were doing last minute preparations for deployment. I cannot tell you how many boxes we went through during that time. We were literally eating them for dinner because everything was so hectic. Plus we had a constant stream of soldiers in our house and they, like everyone else in the world, love some Girl Scout cookies. I probably bought 30 boxes.

This year? I bought 2. And they’re still sitting in the pantry. Apparently we burned ourselves out last year.

I couldn’t resist an excuse to make these Samoas Brownies though. And they’re super simple because they start with a boxed mix (or your favorite homemade recipe!) and then they’re topped with a caramel and coconut topping. After all that sets, you drizzle a teeny bit of chocolate on top.

Nicole made a Samoa Cocktail! No lie.

One year ago: Chocolate-Covered Strawberry Pie
Three years ago: Marbled Rye Bread
Four years ago: Sticky Chinese Chicken Wings

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Samoa Brownies

Ingredients

1 box of brownie mix, prepared and cooled (or your favorite recipe prepared)
3 1/2 cups shredded coconut
(2) 14 ounce package of caramels, unwrapped
1/2 teaspoon salt
4 tablespoons milk
3 ounces semi-sweet chocolate

Instructions

  1. Preheat oven to 400F and place coconut on baking pan. Cook for 2-3 minutes. Stir coconut and cook for another 2-3 minutes until toasted. Watch closely so it doesn't burn.
  2. In a large, microwaveable bowl, add unwrapped caramel, salt, and milk and cook on high for 3-5 minutes, stirring occasionally (about every 45-60 seconds). Microwave until all the caramel is melted and smooth.
  3. Add coconut to the caramel and stir together. Spread over cooled brownies. Refrigerate 4-5 hours or overnight. Remove at least 1 hour from the fridge before cutting.
  4. Put chocolate in a microwave-safe bowl and microwave for 30 second increments, stirring after each one, until melted and smooth. Drizzle over cut bars.
http://fakeginger.com/2013/02/21/samoa-brownies/

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Brownie Pudding

February 14, 2013 in chocolate

Who has big plans for today?

Hopefully whatever you have planned is more exciting than my plans. I have… nothing planned. Sigh. My husband is in a class right now that keeps him at work pretty much all day and night. So it’ll be me, the dogs, and a Lean Cuisine tonight.

If I was going to cook though, I would be making this brownie pudding for dessert. Because obviously you need extreme amounts of chocolate on Valentine’s Day. Omg ya’ll, I’ve been thinking about this pudding since I first saw it on Tracey’s blog forever ago but I could never come up with a good reason to make it. Valentine’s Day is definitely the perfect reason.

It’s so ridiculously good. I don’t like pudding. At all. But this. This isn’t like regular pudding. It tastes just like brownie batter and the top part forms a nice crunchy crust. It’s just irresistible. Especially if you serve it warm with vanilla ice cream on top!

Nicole whipped up some chocolate margaritas this week! Seriously though. Chocolate pudding with chocolate margaritas and a big box of chocolates on the side? My idea of Valentine’s Day heaven.

One year ago: Salted Caramel and Peanut Banana Bread
Three years ago: Vanilla Cupcakes with Cinnamon Buttercream

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Brownie Pudding

Ingredients

1 cup (2 sticks) unsalted butter
4 large eggs, at room temperature
2 cups sugar
3/4 cup cocoa powder
1/2 cup all-purpose flour
1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 325F. Spray a 2-quart baking dish with cooking spray.
  2. Melt butter; set aside to cool.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, or until very thick and pale yellow in color (the batter will form ribbons off the paddle if you lift it).
  4. Meanwhile, sift the cocoa powder and flour together into a separate bowl.
  5. When the egg and sugar mixture is ready, turn the mixer down to low, and add the vanilla extract and cocoa/flour mixture, beating only until just combined. With the mixer still on low, pour in the melted and cooled butter and continue beating just until combined.
  6. Spread the brownie mixture into the prepared dish. Place it inside a large roasting pan and add enough really hot tap water to the roasting pan to come about halfway up the sides of the baking dish. Bake for 50-60 minutes, or until a toothpick inserted about 2 inches from the edge comes out partially clean. (The center is going to look under-baked, the dessert is supposed to be gooey.)
  7. Transfer the baking dish to a wire rack and let cool. Serve warm with ice cream or whipped cream!
http://fakeginger.com/2013/02/14/brownie-pudding/

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Mississippi Mud Brownies

August 29, 2012 in bars

I didn’t plan on sharing these brownies with y’all. I was so disappointed with how they looked when they came out of the oven and even more disappointed with my photos. But then the other night I had a Lean Cuisine for dinner and then chased it with 3 of these and decided that ehh, they might be hideous but they were way too good to not share!

They are brownies that are covered with peanut butter, marshmallows, pecans, and a chocolate frosting. So basically all my favorite things.

These are so quick and such an easy way to jazz up the regular brownie. You could even start with a brownie mix which is probably what I’ll do next time just to make it even easier. And yeah, I will definitely be making these again. And again and again! That good.

One year ago: Almond Bliss German Chocolate Cake
Two years ago: Baking with Betty

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Mississippi Mud Brownies

Ingredients

3/4 cup all-purpose flour
2 tablespoons cocoa powder
1/2 teaspoon salt
1/2 cup unsalted butter (1 stick), softened
1 cup sugar
3/4 teaspoon vanilla
2 eggs
3/4 cup semisweet chocolate chips
1/2 cups peanut butter
1 1/2 teaspoon canola oil
2 cups mini marshmallows
1/2 cups pecans, chopped and toasted
2 cups powdered sugar
1/8 teaspoon salt
For the frosting:
4 tablespoons butter
2 tablespoons cocoa powder
1/4 cup plus 2 tablespoons milk
1/4 teaspoon vanilla

Instructions

  1. Preheat oven to 350F. Line an 8×8-inch baking pan with parchment paper or foil. Spray it with cooking spray.
  2. In a mixing bowl, sift together flour, 2 tablespoons cocoa powder, and 1/2 teaspoon salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat together 1/2 cup butter, sugar, and 3/4 teaspoons vanilla until light and fluffy. Add the eggs one at a time, mixing sure each is fully incorporated. Mix dry ingredients into batter just until combined. Pour batter into prepared pan and spread evenly. Sprinkle with chocolate chips. Bake in preheated oven for 22-25 minutes or until a toothpick inserted into the center comes out clean.
  4. When brownies are done baking, combine peanut butter and oil in a microwave safe bowl and microwave on high for 20 seconds to soften. Pour over hot brownie and spread it to the sides. Sprinkle with marshmallows. Return to oven to bake for 3 more minutes, or until the marshmallows puff. Remove from oven and top with toasted pecans.
  5. To make frosting, combine confectioners sugar and salt in the bowl of a stand mixer fitted with a paddle attachment. In a saucepan, melt 4 tablespoons butter over medium heat. When butter is melted, add the 2 Tablespoons of cocoa powder and 1/4 cup of the milk and heat until the mixture just comes to boil. Pour this mixture into confectioners sugar/salt mixture and beat on moderately high speed until smooth and glossy. If frosting is not pourable at this point, add remaining 2 tablespoons of milk Lastly, beat in 1/4 teaspoon vanilla, then pour evenly over puffed marshmallows and pecans.
  6. Let cool completely in refrigerator for 1-2 hours. Cut into squares.
http://fakeginger.com/2012/08/29/mississippi-mud-brownies/

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Butter Brownies

July 17, 2012 in bars

If you’ve been reading for a couple years (bless you) you might remember when I went to NYC with I Can’t Believe It’s Not Butter for a recipe contest. We were asked to create a holiday-ish recipe and I had my heart set on a white chocolate peppermint brownie but couldn’t get it to work. The white chocolate just didn’t melt well for me and after 5 or 6 failed attempts I ended up giving up and doing a regular brownie.

Well, recently Tracey made some white chocolate brownies and said that the key was to not let the white chocolate get too hot. It was a total duh! moment for me and I immediately put white chocolate chips on my grocery list because I had been wanting to make these Butter Brownies forever!

The name is kind of deceiving  – I mean, they do have butter in them but they’re really white chocolate brownies. They are fantastic and amazing and if you love white chocolate and almond extract, you will have trouble not eating the entire pan. I would say the texture of them is closer to a blondie than a brownie but I only used 1 jumbo egg – if you substitute 2 large eggs like the recipe says, I bet you’d get a softer bar.

To melt the white chocolate without overheating it, I melted the butter and then poured that over the white chocolate. That way the chips were never really over the heat source (double boilers even failed me with the white chocolate). It worked perfectly! And you better believe I’ll be doing a white chocolate peppermint brownie win the holidays roll around again!

Two years ago: Blueberry Crumb Bars

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Butter Brownies

12 - 16 brownies

from Fat Witch Brownies

Ingredients

1 cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
6 ounces white chocolate chips
5 tablespoons unsalted butter
½ cup sugar
1 jumbo egg, room temperature (can substitute 2 large eggs)
½ teaspoon almond extract

Instructions

  1. Preheat your oven to 350F. Line an 8×8-inch baking pan with parchment or spray with oil.
  2. In a small bowl, sift together the flour, baking powder, and salt, set aside.
  3. Put the white chocolate chips in a heat-proof bowl.
  4. Put the butter and sugar in a saucepan over low heat until the sugar has dissolved. Pour this mixture over the white chocolate chips; let stand for about 2 minutes. Use a rubber spatula to stir and make sure all the white chocolate chips melt. Let cool slightly before proceeding.
  5. In a large mixing bowl, whisk the egg and extract together. Slowly whisk in the cooled chocolate mixture into the egg mixture. Add the dry ingredients and mix until just combined.
  6. Pour batter into the prepared pan and use a spatula to spread it to the edges. Bake for 25-30 minutes or until a toothpick comes out clean. Allow to cool slightly before slicing.
http://fakeginger.com/2012/07/17/butter-brownies/

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Red Velvet Cream Cheese Brownies

December 17, 2011 in bars

I know red velvet isn’t very holiday-ish but it’s red! And red & green mean holidays!

I’m not a huge red velvet fan but I couldn’t resist this recipe. It’s pretty much a red velvet brownie with a cheesecake layer on top. Yeah, it’s good. My husband came home while they were baking, peeked in the oven, and said – and I quote – “Eww, what is that?” But guess what!

We got down to the last brownie and he asked if I wanted to split it. When I said no, he said “Good, I wanted it all to myself!”

They’re rich and delicious and you can definitely tell that they are red velvet and not just a regular brownie. The cheesecake layer is what makes them, though. It’s sweet but not overly sweet like a frosting. The two go perfectly together!

Two years ago: Pumpkin and Peanut Butter Doggy Treats

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Red Velvet Cream Cheese Brownies

Ingredients

½ cup (1 stick) butter
1 cup sugar
1 tsp vanilla
¼ cup cocoa powder
pinch of salt
1 tablespoon red food coloring (gel or powder)
1 teaspoon white distilled vinegar
2 eggs
¾ cup flour
For the cream cheese:
8 ounces cream cheese, softened
¼ cup sugar
1 egg
⅛ teaspoon vanilla

Instructions

  1. Heat oven to 350F. Line an 8×8 baking pan with parchment paper (or butter it generously).
  2. Melt the butter; add sugar, vanilla, cocoa powder, salt, red food coloring, and vinegar – stir to combine everything. In a separate bowl, whisk the eggs; add eggs to the butter mixture slowly, whisking constantly.
  3. Fold the flour into the mixture, being careful not to overmix. Reserve ¼ cup of batter for the top and set aside. Pour the remaining batter into the prepared baking pan.
  4. For the cream cheese:
  5. Using a stand mixer or hand mixer, beat cream cheese until soft. Add sugar, egg, and vanilla; beat until combined. Spread the cream cheese mixture over the brownie batter in baking pan.
  6. Dollop remaining brownie batter over the cream cheese layer. Drag a toothpick or knife through the batter to create swirls.
  7. Bake brownies for 25 – 30 minutes, or until the cream cheese is set. Remove to a cooling rack and allow to cool completely before cutting.
http://fakeginger.com/2011/12/17/red-velvet-cream-cheese-brownies/

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