Tag Archive: brownies

Feb 14 2014

Red Velvet Brownies with Cream Cheese Frosting

Happy Valentine’s Day!

I know, it’s a made-up, Hallmark holiday. I know, if you care about someone, you should show it every day. But I can’t help but be drawn in by the pink and red hearts, flowers, and sweets. I’m a sucker for the romantic stuff. I may be a tough girl on the outside, but I melt at the mention of roses appearing on your doorstep and surprise chocolate bon bons in a box. {Sigh}

Red Velvet Brownies

At least, in theory. Most years, my husband has to work on Valentine’s Day. Last year, I celebrated with my mini Valentines instead–my kids–which became a big affair for them. My daughter insisted we spiff up. She donned a dress–a rare occasion–and my son put on his suit. We only traveled half a mile away to this local Mexican restaurant we all like. It may as well have been to a fancy establishment in The City, as far as they were concerned. They were dazzled–happy to be my little dates for the night. And I was happy to be with them.

Red Velvet Brownies

Today I made Red Velvet Brownies for them. My touch of special for this silly little day. We’ll probably eat at home in front of the TV, sharing in a family movie night. It’s not the elegant occasion I once dreamed of in my twenties, but it’s more than enough. I’m spending time with my loves, and that’s what matters.

Red Velvet Brownies

Red Velvet Brownies with Cream Cheese Frosting
 
Prep time
Cook time
Total time
 
Author:
Recipe type: brownie
Serves: 12
Ingredients
Brownies
  • 2 cups granulated sugar
  • ½ cup light brown sugar, lightly packed
  • 1½ cups natural unsweetened cocoa powder
  • 1 Tablespoon warm water
  • ½ teaspoon kosher salt
  • 2½ teaspoons vanilla extract
  • 20 tablespoons (2½ sticks or 1¼ cups) unsalted butter, cut into cubes
  • 4 large eggs, room temperature
  • ½ ounce Christmas Red gel food dye
  • ⅔ cup plus 2 tablespoons all-purpose flour
Frosting
  • 8 ounces cream cheese, softened
  • ¼ cup (4 Tablespoons) unsalted butter, softened
  • ½ teaspoon kosher salt
  • 1½ teaspoons vanilla extract
  • 2-2¼ cups confectioners' sugar
Instructions
  1. Preheat oven to 325 degrees Fahrenheit. Grease a 9"x13" baking dish and line with parchment paper. Set aside.
  2. In a large mixing bowl, combine the sugars, cocoa powder, water, salt, and vanilla extract. Set aside.
  3. In a medium saucepan, heat the butter over medium heat, cooking until it's browned. It'll go through at least 2 stages of foaming before you get that characteristic nutty smell and browned bits in the butter (about 5-7 minutes). Don't rush it or you could burn the butter!
  4. Pour the butter into the sugar mixture and stir to combine. Set aside for 5 minutes to cool a little.
  5. Add the eggs, one at a time, mixing the first in completely before adding the next. Stir the last egg in until the batter is nice and shiny, then stir in the food coloring.
  6. Add the flour all at once and stir until just combined, being sure to scrape the bottom with every turn.
  7. Pour into the prepared baking dish and spread evenly.
  8. Bake for 40 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
  9. Cool completely.
  10. In a large mixing bowl, combine the cream cheese, butter, salt, and vanilla extract. Mix with a hand mixer until well combined.
  11. Add the confectioners' sugar, 1 cup at a time. After 2 cups, assess if it's the consistency desired or if you'd like the frosting a little stiffer (then add ¼ cup more confectioners' sugar, if needed).
  12. Spread over the cooled brownies.
  13. Cut, serve, and enjoy!
Notes
You could add more color for a more vibrant red, but I like the subtlety of this. It looks a little more natural (even though it isn't) than its vibrant cousins.

 

Jan 29 2014

Rocky Road Brownies

The road to self-improvement is a rocky one, full of ruts and potholes, mudslides and blockages. Oftentimes, you wonder if you’ll arrive at your destination. Should you turn around and go back? Is this even a path you should pursue? It’s never quite as easy as we anticipate.

Rocky Road Brownies

I’m up to day 21 of my daily exercise challenge. 3 weeks. I thought it would be easier by now. I figured I’d be addicted to the endorphin rush, eager to drive to the gym to get in my daily hit of movement. Instead, I’ve been begging my husband to literally kick me out of bed and my friends to yell at me until I get my butt into those compression tights and through the doors of the local Planet Fitness. My motivation is waning.

It doesn’t help that I haven’t really seen any improvement at all.

I’m not expecting miracles. But I figured that I’d make some gains in my endurance by now, be able to push myself a little further, a little harder. The most I’ve managed were 3 2-minute slow jogging intervals a couple days ago. This is nothing like my Couch-to-5K training in 2008. And I’m a little ticked off by that.

Rocky Road Brownies

I forget that I have to be kinder to myself. That my body doesn’t bounce back the way it did pre-back injury. And it won’t respond the same way. Patience. It seems I am constantly learning that lesson.

Still… 21 days. I may not feel any different, and I’ve only dropped a few pounds, but it has to be doing something for me. Right? Just keep swimming

Rocky Road Brownies

5.0 from 2 reviews
Rocky Road Brownies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • 1 cup (16 Tablespoons) Kerrygold butter, cut into 16 pieces
  • 4 oz bittersweet chocolate, chopped (I used Ghirardelli, which is 60% cacao)
  • 4 oz unsweetened baking chocolate, chopped roughly
  • 2 cups granulated sugar
  • 1 cup light brown sugar, lightly packed
  • 5 large cage-free eggs
  • 1 Tablespoon vanilla extract
  • 1¼ teaspoons kosher salt
  • 1½ cups all-purpose flour
  • 1 cup milk chocolate chips
  • 1 cup toasted almonds, chopped roughly
  • 1 cup mini marshmallows
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Grease a 9×13 baking dish with coconut oil or butter, line with parchment paper, and set aside.
  2. In a microwave safe bowl, heat the butter, bittersweet, and unsweetened baking chocolate at 50% power for 30 second intervals, stirring in between, until the chocolate is all melted (this is slow going, but it keeps you from accidentally seizing the chocolate). Set aside.
  3. In the bowl of a stand mixer, combine the sugars, eggs, and vanilla extract. Beat at medium speed for 3-5 minutes, or until lifting the paddle from the bowl produces distinct ribbons.
  4. On low speed, beat in the slightly cooled melted chocolate.
  5. Add the salt and flour, mixing only until just combined.
  6. Remove bowl from mixer and gently fold in the chocolate chips and nuts.
  7. Spread into the prepared baking dish and bake for 30 minutes.
  8. Sprinkle marshmallows over the top and bake for an additional 10 minutes, or until a toothpick inserted in the center comes out slightly moist. If the marshmallows aren't browned enough for your taste, you can place the brownies under the broiler for a couple of minutes to toast them.
  9. Cool on a wire rack for at least an hour (preferably until completely cool) before slicing and serving.
Notes
*To toast the almonds, spread them on a baking sheet and pop them in the preheated oven while you’re working on the other preparations for about 10 minutes, or until they're fragrant. Be careful not to burn.
*Be sure the brownies are fully-cooled before you grip the parchment paper and yank them out. Otherwise, you'll be eating brownie trifle.
*If you’re impatient, you can pop the brownies in the freezer to cool faster. Frozen brownies, by the way, are actually really easy to cut.

 

Aug 17 2013

#IceCreamWeek: Brownie Fudge Ripple Ice Cream

Welcome to #IceCreamWeek! Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina have teamed up with more than 20 of their blog friends to bring you a week full of ice cream treats, including a special ice cream giveaway, and our party week ends TODAY! Prepare to have your taste buds tempted with some of the best ice cream treats around!

Brownie Fudge Ripple Ice Cream

On this last day of #IceCreamWeek, I offer you Brownie Fudge Ripple Ice Cream: a decadent treat that’s a pleasure to eat! You can certainly make homemade brownies to mix in–I have a few options for you if you’d like to go that route. This time, however, for simplicity-sake I used a box mix. I know, sacrilege! What can I say? I’ve had a hard time giving up Trader Joe’s box brownies–there’s just something about them I haven’t been able to replicate. So yeah, I’m giving you permission to take a shortcut this time. It’s okay because you’re still going to prepare the custard and ganache.

Brownie Fudge Ripple Ice Cream

If you stash your brownies in the freezer for a few hours before cutting, your life will be a lot easier. No brownie gunk sticking to the knife! (Not that there’s anything wrong with that…) It may seem like there are a lot of steps in this recipe, but you can make the ice cream in an evening and have it ready to eat the next day. Trust me, I know from experience. Not that I would ever leave anything to the last minute. No, not me!

Brownie Fudge Ripple Ice Cream

Today we are celebrating Jen of Juanita’s Cocina‘s Birthday with an Ice Cream Party! We love Jen oodles and bunches! We invite you all to head over to her website today to wish her the happiest of birthdays. You can also stop by her Facebook wall to wish her a Happy Birthday there, as well! Let’s spread the love!

Brownie Fudge Ripple Ice Cream

Brownie Fudge Ripple Ice Cream
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 6
Ingredients
  • 3 cups organic half-and-half
  • ½ cup organic sugar
  • pinch Himalayan pink salt
  • 6 large cage free egg yolks
  • ½ teaspoon vanilla bean paste
  • ½ cup organic heavy cream
  • 1 cup milk chocolate chips
  • 1 cup cubed prepared brownies
Instructions
  1. In a medium, heavy-bottomed sauce pan, whisk together the half-and-half, sugar, and salt. Heat over medium flame until bubbles form around the perimeter of the pan.
  2. Whisk together the egg yolks and vanilla bean paste.
  3. Add about ⅓ of the heated milk mixture to the egg yolks in a slow, steady stream, whisking the whole time.
  4. Add the egg mixture to the remaining milk mixture in a slow, steady stream, whisking the whole time.
  5. Continue heating until it has thickened into a custard coating the back of a spoon.
  6. Fill a large bowl with ice cubes.
  7. Place a strainer over a medium/large bowl and pour the custard through it, then place that bowl inside the ice bath, stirring every few minutes until it cools to room temperature.
  8. Cover and store in the refrigerator for at least 4 hours before churning.
  9. Process in your ice cream machine according to manufacturer's directions, adding the cubed brownies in the last 2 minutes of churning.
  10. While that's churning, heat the heavy cream in a small sauce pan until bubbles form around the perimeter of the pan.
  11. Dump the chocolate chips into a heat-proof bowl and pour the cream over them.
  12. Let sit for 1-2 minutes, then stir until smooth and shiny.
  13. Set aside to cool a bit.
  14. Once the ice cream is done churning, layer it with the ganache: a layer of ice cream, a layer of ganache, until your container is full.
  15. Store in the freezer for at least 4 hours before serving.

 
Brownie Fudge Ripple Ice CreamIf you’d like to check out today’s #IceCreamWeek recipes, drool over the blogs below:

Mint Chocolate Chip Brownie Ice Cream Cake by Cravings of a Lunatic

Ice Cream Crunch Cake by Juanita’s Cocina

Birthday Ice Cream Bombe by girlichef

Japanese Yuzu Citrus Ice Cream by Ninja Baker

Coconut-Key Lime Pie Ice Cream Cups by The Kitchen is My Playground

Salted Caramel Ice Cream by Cookistry

Chocolate Malt Ice Cream Cake by Food Babbles

Funfetti Ice Cream Krispie Cupcakes by The Spiffy Cookie

Wild Blueberry Ice Cream Smoothie by Foodness Gracious

Please join us today, Saturday, August 17th at 2 p.m. (Eastern Daylight Time) for our PinChatLive Event happening simultaneously on Pinterest and G+. We’ll be announcing the winners of our giveaway and talking ice cream! Please join us for our Ice Cream Social at 2 p.m.! We have ice cream cookbooks up for grabs. We also have 10 Ben & Jerry’s Swag Prizes up for grabs. So check out our Pinterest Board, #IceCreamWeek, during the event at 2 p.m. today to win one of these amazing prizes!

Jun 24 2013

Cocoa Brownies with Browned Butter

My daughter’s 8th birthday coincided with the last week of school. She decided to combine her birthday celebration with the party on the last day of school, graciously volunteering me to make brownies for her classmates. At least she gave me plenty of notice so I could prepare.

Cocoa Brownies with Browned Butter

I generally prefer toasted nuts in my brownies, but since these were destined for a 2nd-grade classroom, I had to adapt. Without the nuts to give them dimension, I decided to try browned butter. I’m not sure the kids noticed the difference, but it mattered to me, and that’s what counts.

The bigger problem is that, after baking the class’s batch, I wanted brownies of our own. But with batch #2 I halved the recipe in my head–always a recipe for disaster. It became apparent pretty quickly that I was using too much butter, and throwing in a bunch of extra sugar and other random ingredients would not be enough to save that batch. Though I made a valiant effort, baking them off anyway, even after an extra 20 minutes in the oven they were still greasy and quite unappealing. Sigh.

Cocoa Brownies with Browned Butter

It was now after 11 PM on a weeknight and I still needed brownies. Desperately. I couldn’t snag any of my daughter’s–I had just enough for her–so I was left with only one choice–starting batch #3 and making them yet again.

By this time, I was becoming an expert at browning butter. I had started to run out of ingredients, though. This would be my final attempt–my pantry could not support another experiment, nor my eyelids. As soon as the lousy batch was out of the oven, I popped the third one in with high hopes.

Third time’s the charm, right?

Cocoa Brownies with Browned Butter

These are super fudgy brownies. Rich, decadent, and filling. Which is great because the last thing I needed in the middle of the night was to eat a pan of brownies by myself. They are like that piece of high end dark chocolate you have after a meal to signal to your brain that dinner is over, but you won’t manage more than one piece because it’s just so much that you are completely satisfied with that one piece. One and done, allowing you to spread the joy out over a few days. If you want.

The verdict from the classroom? She brought only 1 1/2 brownies home out of 24. I’d say they were a hit!

5.0 from 1 reviews
Cocoa Brownies with Browned Butter
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Dessert
Serves: 12
Ingredients
  • 2 cups organic granulated sugar
  • ½ cup organic brown sugar, lightly packed
  • 1½ cups natural unsweetened cocoa powder
  • 1 Tablespoon water
  • ½ teaspoon Himalayan pink salt
  • 2½ teaspoons vanilla extract
  • 20 tablespoons (2½ sticks or 1¼ cups) unsalted butter, cut into cubes
  • 4 large eggs, chilled
  • ⅔ cup plus 2 tablespoons all-purpose flour
Instructions
  1. Set your oven to 325 degrees Fahrenheit. Take out a 9"x13" baking dish, grease it with butter and then line with parchment paper, leaving enough of an overhang to grip it so you can pull out the brownies after.
  2. In a large mixing bowl, combine the sugar, brown sugar, cocoa powder, water, salt, and vanilla extract. Set aside.
  3. In a medium saucepan, heat the butter over medium heat, stirring frequently until the butter melts, foams twice, and then stops foaming, revealing little brown bits in the butter. This will take 5-7 minutes.
  4. Pour the browned butter over the dry ingredients and stir until combined well. Set aside for 5 minutes to cool a bit.
  5. Stir in the eggs, one at a time, fully incorporating before adding the next. Stir the last until the batter is nice and shiny.
  6. Dump all the flour in at once and stir about 50 times, making sure the scrape the bottom of the bowl so that you don't end up with pockets of flour.
  7. Spread into the prepared pan and bake for about 40 minutes, or until the top has a nice crunchy layer and a toothpick inserted in the middle comes out with crumbs on it.
  8. Cool completely before removing from the pan (using the parchment paper sling), slicing and serving.
Notes
To get nice clean lines when you cut brownies, freeze them first.

Which kind of brownies do you prefer: cakey or fudgy?

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