I was having a girls night the other week and I decided to make some treats for everyone to enjoy. We usually eat a lot of junk food when we get together so I decided to make a treat that wasn't as bad to eat. I found this recipe for Low-Fat Brownies from the Joy of Baking website. The Brownies were good, very soft and chewy and full of chocolate flavor. I would wait until the brownies compeletly cool before cutting into them because of their softness and I also kept mine in the fridge to store. The link for the recipe is above, enjoy!
I don't like to make too many desserts that involving using an oven in the summer because the house just gets too hot, but I did make an exception for this recipe. When I was younger my favorite type of ice cream was cookies and cream and it still is. I will eat anything that has 'cookies and cream' in the title. So I thought I would try my favorite combo in a brownie form (but a chocolate brownie because you can never have enough chocolate). I made a big batch so I could share with my friends, I hope they enjoyed them as much as I did.
Chocolate Cookies and Cream Brownies
6oz semisweet chocolate
2oz white chocolate
2 Cups white sugar
4 Large eggs
1 tsp vanilla
1/4 tsp salt
1 Cup all-purpose flour
30-40 Crushed chocolate wafer cookies
1) Preheat oven to 350F and lightly grease a 9*13in pan and line with parchment paper
2) In a small pot over a bowl of simmering water, melt together butter, semisweet chocolate, and white chocolate until smooth then turn off heat but leave the bowl over the water
3) In a seperate large bowl, whisk together sugar, eggs, salt and vanilla until just combined
4) Then whisk your chocolate mixture into your egg mixture
5) Then slowly add your flour into the chocolate egg mixture, folding gently until incorporated
6) Pour half of the batter into your prepared pan, then sprinkle half of your crushed wafer cookies on top, then pour your remaining batter on top of that and sprinkle with the remaining wafer cookies (lightly press down on top of mixture so the cookies stick into the batter more and won't fall off later when your cutting the brownies)
7) Bake for 35-40min or until a toothpick inserted into the middle comes out with a few bits of batter clinging to it
8) Let brownies rest for about 2hours (I let my rest overnight) then cut into them and enjoy!
These tasted like a fudge brownie mixed with a peanut butter cookie...what's not to like? These were great, they were fast to make, yummy to eat, and made with no butter! My boyfriend said they tasted even better (more fudgier) after they had sat for a day!
Peanut Butter Brownies
1/4 Cup peanut butter
1/2 Cup vegetable oil
1 Cup granulated white sugar
2 Large eggs
1 tsp vanilla
1/4 tsp baking powder
1/2 Cup cocao powder
1/2 Cup all-purpose flour
1/4 tsp salt
These brownies are super moist, super chewy, super fudgey, and full of great mint chocolate flavor! I got this recipe from my 'The Best of Fine Cooking: Cookies' magazine which has great recipes including this brownies recipe that I also tried. The original recipe called for using peppermint tea leaves (grinding them up and mixing them with the sugar), peppermint extract, and using unsweetened chocolate. Instead, I omitted the peppermint leaves and the peppermint extract and substituted the unsweetened chocolate for mint chocolate. I just used Chipits
I got this recipe from my 'The Best of Fine Cooking: Cookies' magazine and was not dissapointed with the results. This recipe was amazing just like the other recipes that I have tried from this magazine. The brownies are rich and fudgy just like the title and have a melt in your mouth gooiness that is to die for. Here's the recipe for you to try and drool over just like I did!
Rich and Fudgy Brownies
Once again I was inspired by one of my favorite bakers, Bakerella, to make something out of the ordinary. When I discovered this recipe on her website I just fell in love and had to find an excuse to make them. My work was planning a picnic at the beach and I thought what a great event to whip out these cute dessert burgers. They were fun to make and obviously tasted amazing because who wouldn't love a brownie sandwiched between a cupcake filled with icing. I had a little extra dough at the end so I made some mini cupcake burgers as well using my mini muffin tin.
How do they get the caramel inside? I guess it doesn't matter when it tastes that good, especially when loaded on top of brownies to make fun little one bite treats! These brownies were so good especially from the great addition of the Caramilk plopped on top of each bite size square. These brownies had a good fudgey, but also cakey, texture that mellowed well with the oozey caramel on top when bitten into. I mimicked two of the brownies recipes from my 'The Best of Fine Cooking: Cookies' magazine cookbook and ended up with great chocolate fudgey results. Here's t
I wanted to try something fun today and I remembered that I had a bag of Maltesers in my closet that I forgot about. I was first going to put them into a cookie recipe but then I thought I would try it with brownies instead because I was in a major chocolate mood. My goal was to make a dense cakey fudge brownie with hints of crunch and sweetness from the Maltesers. Although the brownies tasted good, the results were not the same as the picture I created in my head. They turned out to be more cakey than I hoped and the crushed up Maltesers that I mixed into the batter ended up melting during baking and lost their crunch factor. The brownies still had great chocolate flavor with a hint of sweetness from the melted Maltesers and the
I had a lot of fun making my tarts the other day but I forgot to half the recipe for the chocolate filling in the middle, so I ended up with a lot of extra chocolate batter. It felt like too much gooey chocolate goodness to waste, so I decided to make something with it. The batter already had great consistance for a brownie batter texture, so I decided to add 1 Cup flour, 1/2 tsp baking powder and 1/8 tsp salt. I mixed all the ingredients together and poured them into an 8in square baking pan lined with parchment paper and baked it at 350F for 20min or until the toothpick inserted in the center came out clean.
This recipe was some what of an experiment for me that kind of worked out well. I wanted to make a good bar recipe that was for the non-chocolate lovers out there and something other than a traditional blondie. I have lots and lots of vanilla that I have gotten as gifts from here and there so I decided to put them to good use and try out some of them. The recipe turned out well with a more cake-like, rather than fudgey-like texture with a good chewiness to it as well. The flavor was like a blondie but definitely had more vanilla flavor than a butterscotch flavor like most classic blondies do.