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Brownies/Bars

Salted Caramel Brownies

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I have been elbow deep in citrus since this weekend, but before I share those delish recipes, I needed to share these salted caramel brownies. These brownies are something else. When I think of my favorite dessert, I tend to favor a brownie. So I found these and tried them, and it was love at first bite. I wish I were kidding. I literally had to pull myself away. They are so rich and the combination of sweet and salty is perfect. They are gooey because of the salted caramel mixed in. Also, the extra salt sprinkled on top…. I need these in my life right now. They were a bit high maintenance as homemade brownies go, but it was worth the extra effort. I would highly recommend letting these cool completely before even attempting to cut them. I mean they are literally delicious no matter what, but they were also a bit messy because I dove in too early. No complaints here though!

 

Salted Caramel Brownies

Salted Caramel Brownies

Instructions

  1. To make the caramel sauce, combine the sugar, corn syrup, and water in a small saucepan. Heat over medium high heat. Cook stirring frequently until the mixture becomes deep amber in color and reaches 350 degrees F on a candy thermometer. Remove the pan from the heat and slowly pour in the warm cream, in a steady stream down the side of the pan, whisking constantly to incorporate before adding more. Once all the cream has been incorporated, stir in the fleur de sel and sour cream. Set aside to cool while you prepare the brownie batter.
  2. Preheat the oven to 350 degrees F. Line a 9x13 inch pan with parchment paper or lightly greased foil. In a small bowl, combine the flour, salt, and cocoa powder. Whisk to blend well. In a large microwave safe bowl, combine the chopped chocolate and butter. Warn in short intervals (about 30 seconds), stirring between until everything is melted and the mixture is smooth. Whisk in the sugars and then the eggs. Whisk in the vanilla. Mix in the dry ingredients, stirring just until combined and no streaks remain.
  3. Spread about half of the brownie batter into the prepared pan and smooth with an offset spatula. Drizzle the caramel over the top in an even layer. Top with the remaining brownie batter, smoothing gently over the caramel completely covering it. Bake for 30 minutes, rotating the pan halfway through baking. Remove to a wire rack and let cool. Combine the fleur de sel and coarse sugar. Sprinkle over the top of the brownies. Let cool completely before slicing.

Notes

Recipe from Everyday Annie.

S’mores Bars

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These little goodies are just dreamy. I admit,  wasn’t sure when I read the recipe. I love s’mores, in moderation. I’m not at all a super fan of them, and I enjoy the experience of making them – over a nice fire – more than I do eating them. But, I wanted to try something different. I had intended to bring these along for a work picnic, that was postponed. On the bright side, I had a bunch of these delicious treats to consume throughout the week. I loved the idea of a s’mores themed dessert but it had to be tasty, easy to transport, and easy to make. Check, check and check! This little treat took barely any time to make. Also, I should mention, NO BAKING! you literally do not need to pop anything in that oven. Perfect summer treat indeed. Tasty…..um, yea. Freaking tasty to be exact. These are so yummy I often eat more than one and then wonder why I’ve broken out into a sweat (hello sugar overload!). I also love how they aren’t quite a brownie and not quite a cookie. It’s unique! Also super easy to transport. Just keep ’em cold and they’ll last. Because you need to chill them, I would recommend leaving them in the fridge until you intend to serve them. Now, I’ve had s’mores themed desserts in the past. The graham cracker gets just a touch too crunchy and they just are not very good. I loved these, because you don’t bake anything. You just let it all set and enjoy! It’s soft, satisfying and did I mention delicious? Well…they are!

Instructions

  1. Line an 8x8 baking dish with foil. Spray the foil lightly with cooking spray and set aside.
  2. In a microwave safe dish, melt butter. Add in graham cracker crumbs and mix until combined. Press the graham cracker mixture into the prepared baking dish. I used the bottom of a glass to help flatten the crust.
  3. In a saucepan, over low heat, heat the condensed milk and chocolate chips. Stir until the chocolate is melted and the mixture is smooth. Remove from the heat and add in the salt and vanilla. Stir until blended. Pour the chocolate mixture over the graham cracker crust.
  4. Sprinkle the marshmallows over the chocolate and press down slightly. Then insert the graham cracker pieces randomly between the marshmallows. Cover with plastic wrap and allow to set if your refrigerator for about 4 hours. Remove from the fridge and cut into squares.

Notes

Williams Sonoma

 

Chewy, Fudgy, Triple Chocolate Brownies

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It’s the Monday after my vacation, so I feel like these brownies are an absolute necessity. Also, Mondays. Homemade brownies are so good. I know, opening a box and tossing in a few ingredients seems so much easier, but it’s basically the same amount of effort and tastes way better to make them homemade. This version has been a go to for a while. I even found variations when I had to eliminate dairy from my diet for a bit. Still amazing! Everything about this brownie is perfect. I used milk chocolate since I love milk chocolate, but you can use dark or semi sweet if you prefer. Also, if you want to get super adventurous, you can add in some peanut butter cups or chocolate sandwich cookies. I almost did…….almost. But sometimes the standard brownie is a necessity. And sometimes that brownie needs to meet some ice cream and live happily ever after. These are the things I dream about as I eat my panzanella and a handful of almonds. The flavor is so rich and something I believe happiness is made from. Honestly, I think it could be. the texture is chewy and not at all dry. They are fudgy and just wonderful. I cannot compliment these enough. But really, I would encourage you to try to make a homemade version, even if it is just once. It’s so rewarding to make your own, and this is a simple way to start out. It may (or may not) seem complex or daunting, but I promise once you get into it, you will see it’s not bad. One note from the original recipe that I copied, that I will also share here, is that it may seem to take a while to incorporate the flour into the wet mixture. Trust me, it will mix in. I promise. They will still turn out fantastically and you will still want to eat the entire baking dish worth.

Instructions

  1. Preheat oven to 350 degrees F. Line an 8x8 inch baking dish with foil, and spray lightly with cooking spray. Set aside.
  2. Set a heatproof bowl (like pyrex) over a saucepan with barely simmering water. Add in the chocolate and butter, stirring occasionally until smooth. Add in the cocoa powder and blend until smooth. Set aside to cool slightly.
  3. In a medium bowl, combine the eggs, sugar, vanilla and salt. Whisk until combined. Whisk in the warm chocolate mixture until incorporated. Pour the mixture into the prepared baking dish and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
  4. Let cool for 2 hours , or until room temp. Remove the brownies from the pan and transfer to a cutting board. Cut into squares and store in an air-tight container.

Notes

Original recipe from Annie’s Eats.

Blondie Ice Cream Sandwich

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What do you get when you combine these amazing blondies with this amazing ice cream? The best ice cream sandwich ever! I was going to post about rice pilaf this week, but I just wasn’t feeling it. This week was just awful, so I felt like a sweet treat was absolutely essential to end the week. I had made these blondies and this ice cream for Easter, and got creative with the ice cream sandwich. Immediately, I was pleased with my decision so I made another and popped it in the freezer for a day when I needed it. I am now regretting not making a million of these for days when I needed them. Check back tomorrow for my coffee talk post. I have a lot of festive recipes planned for Cinco de Mayo. I’ll be posting daily this week with festive foods so be sure to come visit! Spoiler alert, hot chocolate and churros will be involved.

Out Of This World Blondies

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Today is one of those days where I find myself craving something delicious to eat my way through the stressful work day. I made these blondies for the Easter holiday and they were a hit. They paired well with the cinnamon ice cream that I made (another recipe coming this week!), but back to the blondies.  Brownies are one of my go to indulgent treats. Classic, peanut butter, you name it I’m sure I’ll love it. But sometimes I crave a change. With all the chocolate Easter candy, I wanted something sweet but didn’t want to overdo it with the chocolate, so I opted for this recipe. Of course, when you see a Pioneer Woman recipe you know that it’s going to be delicious and this certainly was the case. I will admit I sampled more than my fair share to make sure they were good enough to bring along for dessert, but I’d say it was worth it. If you are looking for something simple to make, that is going to taste uh-mazing, then you need to try this recipe out. These are also fairly forgiving. I used chocolate chips and pecans, but toss in some butterscotch or cinnamon chips if you are feeling sassy. You could also use up some of that Easter candy and use some M&M’s. Whatever you choose, I know you are going to enjoy these.

Ingredients

Instructions

  1. In a sauce pan, melt the butter and set aside to cool.
  2. Preheat the over to 350 degrees. Butter a 9x13 baking dish and set aside.
  3. In a large mixing bowl, combine the flour, baking soda, and salt. Whisk together and set aside. In the sauce pan, add the brown sugar to the melted butter and whisk together until smooth. Add in the eggs and vanilla and whisk together until thoroughly combined.
  4. Add the wet ingredients to the dry ingredients and mix until combined. Fold in the nuts and 1 cup of chocolate chips and mix until incorporated. Pour the batter into the prepared baking sheet, top with the remaining 2 tbsp of chocolate chips and bake for about 25 minutes, being mindful not to over bake, I did need to bake an additional 15 minutes or so. I would bake for about 5 minutes additional each time.
  5. When done, remove from the oven and let them sit until cooled. Sprinkle the top with flaky salt and cut into about 16 squares.

Notes

This recipe is slightly adapted from the Pioneer Woman.