Tag Archives: Brownies

March 16, 2011

Thin Mint Brownies

If you love the Thin Mint Girl Scout cookies (and really, who doesn’t?) you will be happy to know that these brownies, although not thin, will appease that craving all of the months of the year when GS cookies are unavailable.

The brownies are thick and meltingly rich with intense chocolate flavor and random chunks of Oreo Mint cookies. THEN a layer of bittersweet ganache is poured over, followed by a sprinkling of more Mint Oreos. The cookie in the batter become chewy blasts of mint while the cookies on the top add that necessary crunch… and chocolate holds it all together. Continue reading →

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June 3, 2010

New and Improved Cookie Dough Brownies-Decadence You Deserve

O.k.. a couple of years ago I made cookie dough brownies. I liked them so much I put them in my book, The Everything Cookies and Brownies Cookbook .  Basically you have a layer of brownie, a layer of cookie dough, and a layer of chocolate glaze. And I said it was GOOD.

And there was evening and there was morning, the second round. And I said, OMG! These are freakin’ AMAZING.

Because they are.

cookie-dough-brownie

A couple of simple additions to the original recipe made these brownies over the top. Perfect for long evenings with a tear jerker movie to get over the old boyfriend, or to combat the monster within during the throes of PMS.  They are addictive. They are awesome. And… in thirty minutes or less they can be yours.

cookie-dough-brownie-collage

…All yours. My Precious.

Ready?

Toffee Pecan Cookie Dough Brownies

  • 2 c sugar
  • 1 1/2 c flour
  • 1/2 c Hershey’s Special Dark cocoa
  • 1/2 tsp salt
  • 1 c vegetable oil
  • 4 eggs
  • 2 tsp vanilla
  1. Combine the flour, cocoa, and salt.
  2. Combine the oil, eggs, sugar and vanilla and mix for 3 minutes on medium speed.
  3. Spread n a greased 9×13 pan and bake at 350f for 25-30 minutes.
  4. Do not overbake.
  5. Cool completely.

Cookie Dough Layer

  • 1 c unsalted butter
  • 1 c brown sugar
  • 1/2 c sugar
  • 2 tsp vanilla
  • 1 cup toffee bits
  • 1 cup chopped pecans, toasted
  • 2 Tbs cream
  • 2 c flour

Mix in mixer until smooth. Spread over cooled brownies. Refrigerate.

Ganache

1 cup heavy cream

12 oz bittersweet chocolate

Bring cream to simmer. Add chocolate and stir until melted and glossy.

Spread cookie dough layer on cooled brownies. Top with ganache. Keep refrigerated. Makes 1 9 x 13 inch pan.

image: marye audet

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December 10, 2009

Toasted Pecan Brownies

O.k. y’all. December 8 was National Brownie day and I was not going to let that get by without taking a few minutes to scarf down allow my family the enjoyment of warm, chewy brownies. Right?

pecan-brownies

I like sticky brownies not cakey ones. They have to be intensely chocolate. They have to cause your tastebuds to jumping around and screaming for milk or coffee. They absolutely have to be worth eating. Seriously! Continue reading →

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June 7, 2008

Perfect Brownies…Enter Chocolate Xanadu

Seriously. You know it. I know it. Brownies need to be so chocolaty that they make you sweat. So moist you can carefully cut a slice out of the middle and push the two sides back together to make a whole brownie…and no one is the wiser…

They need to be so amazing that your whole attention is diverted to your mouth and the synapse in your brain is lighting up with neon lights…and exploding with fireworks. So rich that you hear Souza playing Stars and Stripes for ever each time you take a nibble..

brownie

Go ahead. Look at the picture. Drool. Food porn that will make the weirdos from THAT site repent and start watching Paula Deen.

The MOST Incredible Chocolate Brownies in the World Ever I Swear

  • 3/4 c unsalted butter-melted
  • 1 1/2 c sugar
  • 2 eggs
  • 1/2 tsp vanilla
  • 1 tsp rose water
  • 3/4 c flour
  • 1/2 c cocoa (the darkest you can find…do not substitute baking chocolate)
  • 1/4 tsp salt
  • 3/4 c chopped nuts, coarsely ground coffee beans, cacao nibs, m and m’s or just omit the additions
  1. Cream sugar, melted butter until smooth. Add eggs one at a time. beat well. add flavorings.
  2. Stir in dry ingredients.
  3. Spread into a greased 9 inch pan. Bake at 350 for 30 minutes. Leave slightly under done.

Serves…ummm..ONE

Image: Marye Audet

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September 5, 2007

Rocky Road Brownies

I have a son who loves rocky road ice cream. When I make ice cream he is in the pantry pulling out marshmallows, walnuts, chocolate chips, and anything else he thinks he can get away with trying to get me to throw in there. When I heard that we were going ot have a picnic after church last Sunday I was trying to decide what type of chocolate to supply our pastor with ( he loves chocolate almost as much as I do) and I thought about these rocky road brownies. Perfect!

rockyroad-brownies

They must have hit the spot they disappeared before I got to them.

These are sweetly intense little chocolate explosions in your mouth. I use cocoa rather than melted chocolate for brownies because I like the texture better and I do think you get a deeper chocolate flavor that way. This is for a 9″ square pan…I doubled everything but the glaze and used a 9×13. The glaze recipe, by the way, is something I use alot.

Speaking of sweetly intense…. :) the Home and Dining Channel at B5 is rockin’ this Autumn with some cool contests and just general fun stuff. Be sure to check back so you don’t miss out.There will be The Home & Dining channel’s AMAZING scavenger hunt in October. The prize is …well ….AWESOME so be sure you land here every day next month.

And don’t forget to check Baking Delights daily this week for the Brownie Extravaganza! LOL! OH! Speaking of all the awesomeness that IS B5′s H&D Channel experience..Check out Heather’s new blog about pets, The Food Bowl,

Rocky Road Brownies

  • 2 cups miniature marshmallows
  • 1 cup Chocolate Chips
  • 1/2 cup chopped nuts
  • 1/2cup (1 stick) butter
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/3 cup Hershey’s Special DarkCocoa
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • Glaze

Glaze

  • 1/2 c unsalted butter melted
  • 1/2 c Hersheys Special Dark cocoa
  • 1/2 c confectioners sugar, give or take.
  1. Heat oven to 350°F.
  2. Grease 9-inch square baking pan.
  3. Stir together marshmallows, chocolate chips and nuts; set aside.
  4. Place butter in large microwave-safe bowl. Microwave at HIGH (100%) 1 to 1-1/2 minutes or until melted.
  5. Add sugar, eggs and vanilla, beating with spoon until well blended.
  6. Add flour, cocoa, baking powder and salt; blend well.
  7. Spread batter in prepared pan.
  8. Bake 20 minutes. Sprinkle chocolate chip mixture over top.
  9. Continue baking 5 minutes or until marshmallows have softened and puffed slightly.
  10. Cool completely.
  11. Drizzle glaze over top. With wet knife, cut into squares.

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