foodlikecake

Tag: Brownies

Gooey Chocolate Toffee Coconut Bars

My awesome aunt Wendy sent me a recipe she thought I would like for Hershey’s “Rich Chocolate Chip Toffee Bars” I made them and they were amazing! I changed a few things, but that’s the good thing about this recipe- it’s infinitely adaptable!

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Ingredients: Gooey Chocolate Coconut Pecan Bars (adapted slightly from here)

2 and 1/3 cups all-purpose flour

2/3 cups dark brown sugar

3/4 cup salted butter, room temperature

1 large egg, slightly beaten

1 cup dark chocolate chips

1 cup milk chocolate chip

1 cup coarsely chopped pecans

1 can (14oz) sweetened condensed milk

1 and 1/3 cups toffee bits

1/2 cup sweetened coconut flakes

Recipe: Gooey Chocolate Coconut Pecan Bars

Preheat the oven to 350F and grease a 9×13 pan.

In a large bowl, combine the flour and sugar. Cut in the butter until the mixture resembles coarse crumbs; add the egg and beat well.

Stir in 1 and 1/2 cups of the chocolate chips and all of the nuts. Set aside 1 and 1/2 cups of the mixture.

Press the remaining crumbs on the bottom of the prepared pan and bake for ten minutes.

Pour condensed milk over the hot crust. Set aside 1/4 cup of toffee bits, and sprinkle the rest over the crust along with the rest of the chocolate chips, crumb mixture, and coconut flakes.

Bake 25-30 minutes, or until the top is golden brown. Top with remaining toffee bits.

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Enjoy!

Raspberry Mousse Brownies

Another raspberry chocolate recipe! Yay! Imagine a rich, fudgy, dark chocolate brownie topped with light, fluffy raspberry mousse. These raspberry mousse brownies taste as great as they sound. Even though they consist of two parts, the hardest thing to do is pushing the raspberries through a sieve to get the seeds out. These brownies are so pretty anyone will love them. The coolest part is that the raspberry mousse darkens in color over the days, so if I took a picture now they would be dark, dark, pink.

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Ingredients: Brownies (adapted from here)

10 tablespoons unsalted butter

1 cup granulated sugar

3/4 cup plus 2 tablespoons natural sweetened cocoa powder

1/4 teaspoon salt

1/2 teaspoon vanilla extract

2 large eggs, cold

1/2 cup all-purpose flour

Raspberry Mousse (from here)

3 tablespoons lemon juice

1/4 ounce powdered gelatin

3 cups raspberries

1/2 cup plus 2 tablespoons granulated sugar

2 cups cold heavy cream

Recipe: Brownies

Preheat the oven to 325F. Grease, then line with parchment paper the bottoms and two sides of an 8×8 pan. This helps when you need to lift the brownies out of the pan.

Add 1-2 inches of water to a medium saucepan. Heat the water until it’s barely simmering. Mix butter, sugar, cocoa powder, and salt in a medium heat proof bowl. Rest bowl over saucepan, make sure the bowl’s bottom does not get wet. (If it does remove some water)

Stir mixture occasionally until the butter is melted and everything is combined. Don’t worry if the batter if gritty.

Remove bowl from heat from 5 minutes until the batter is no longer hot. Stir in vanilla and then add eggs one at a time, beating hard after each one.

When the batter is shiny and well blended, add the flour. Stir until fully incorporated, then continue beating for at least 60 strokes. The batter will be very thick. Spread in lined pan.

Bake for 20-25 minutes or until a toothpick comes out clean.

Raspberry Mousse

Place lemon juice in a small bowl and sprinkle with gelatin. Let sit until gelatin softens, 3 minutes.

In a blender or food processor, puree 3 cups raspberries until smooth, scraping down bowl as needed. Pour through a fine-mesh sieve into a measuring cup, pressing on solids (you should have about 1 cup of puree); discard solids.

In a small saucepan, combine raspberry puree and 1/2 cup sugar over medium heat. Cook until bubbles form at the edge. Add gelatin mixture and cook, stirring constantly, just until gelatin dissolves, about 1 minute. Transfer mixture to a small bowl and let cool to room temperature, about 20 minutes.

In a large bowl, using an electric mixer, beat cream and 2 tablespoons sugar on medium-high until firm peaks form, about 4 minutes. With a rubber spatula, gently fold in raspberry puree mixture until combined. Pour over brownies. Smooth top with an offset spatula.

Refrigerate until set, about 2 hours (or up to overnight).

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Enjoy!

Peanut Butter Skillet Brownie

You will love this. Seriously, you will just keep eating more, and more, and more. But don’t let that detour you from making this. The thickest, fudgiest brownie, baked in a cast iron skillet, and stuffed with mini peanut butter cups. To top it all of, it has a thick peanut butter swirl. Just writing about it is making my mouth water! Serve it warm or cold, it’ll be delicious!

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Ingredients: Brownie (from here)

1 cup semisweet chocolate chips

1 and 1/2 sticks (6 ounces) unsalted butter, chopped

4 ounces unsweetened chocolate, chopped

1 1/2 cups granulated sugar

3 large eggs

1 egg yolk

1 teaspoon vanilla extract

3/4 cup all-purpose flour

1/4 teaspoon fine sea salt

1 cup miniature peanut butter cups, roughly chopped

Peanut Butter Swirl (from here)

3 tablespoons unsalted butter, melted

1/2 cup creamy peanut butter

1/3 cup confectioners sugar

1/4 teaspoon salt

1/2 teaspoon vanilla

Recipe: Skillet Brownie 

Preheat the oven to 350°F and grease a 10″ cast iron skillet.

In a large microwave-safe bowl, combine the chocolate chips, butter, and unsweetened chocolate. Heat in the microwave for 1 minute then stir. Continue heating in 30-second bursts, stirring between each burst, until the mixture is melted and smooth but not scorched. Remove from the microwave and let cool slightly.

In a large bowl, beat the eggs and sugar on medium-high speed until lightened in color and thick, about 3 minutes.

Beat in the vanilla extract.

Stir in the cooled chocolate mixture with a rubber spatula.

Add the flour and salt, folding gently until combined.

Fold in the peanut butter cups.

Pour the batter into the prepared baking pan.

Peanut Butter Swirl

Mix peanut butter and melted butter together.

Mix in, confectioners sugar and salt.

Add vanilla.

Drop about 5 dollops onto the brownie batter and swirl in with a knife.

Bake until a tester comes out with moist crumbs still attached, 35 to 45 minutes.

Do not overbake. Let cool to room temperature. Serve at room temperature or chilled.

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Enjoy!

 

Red Velvet Brownies

These red velvet brownies are so good. They’re very soft and have the hint of cocoa that makes red velvet so delicious. And of course, I had to pair red velvet with a cream cheese frosting. 🙂 The whipped cream cheese frosting is seriously amazing. It’s very much like a thick whipped cream, except with that tangy cream cheese flavor we all love. You won’t be able to stop eating these brownies, or the frosting!

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Ingredients: Red Velvet Brownies

1/2 cup unsalted butter, melted

1 cup granulated sugar

red food coloring

1/4 cup natural unsweetened cocoa powder

1 teaspoon vanilla extract

1 teaspoon apple cider vinegar

2 large eggs, cold

3/4 cup all-purpose flour

Whipped Cream Cheese Frosting

8 ounces cream cheese, room temperature

1 cup powdered sugar

2 and 1/2 teaspoons vanilla extract

1 and 1/3 cups heavy whipping cream, cold

Recipe: Red Velvet Brownies

Preheat oven to 350F and grease and line with parchment paper a 8×8 square pan.

Combine hot melted butter, sugar, and food coloring until creamy.

Mix in the cocoa powder and salt.

Beat in eggs, vanilla, and vinegar at a time.

Mix in flour until smooth.

Bake for 15-20 minutes or a toothpick comes out clean.

Whipped Cream Cheese Frosting

Whip the cream cheese until smooth, and then add in the powdered sugar.

Mix in the vanilla.

While on medium-high speed, slowly pour in the heavy whipping cream until the frosting thickens. The consistency will be like a very thick whipped cream.

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Enjoy and remember to take a moment and remember all of our fallen soldiers.

 

Brownie Sundae Cupcakes

These cupcakes are perfect and exactly like a brownie sundae. A brownie is baked in a cupcake tin, topped with super creamy vanilla buttercream, and drizzled with magic shell-like ganache. These cupcakes are perfect for any fun events or parties in the summer, or perfect for lying down and watching TV in your pajamas 🙂 Seriously, though, about the buttercream? Creamiest frosting ever!

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Ingredients: Brownie Cupcakes

10 tablespoons unsalted butter

1 and 1/4 cup granulated sugar

3/4 cup plus 2 tablespoons unsweetened natural cocoa powder

1/4 rounded teaspoon salt

1 teaspoon vanilla extract

2 large eggs, cold

1 teaspoon baking powder

1/2 cup all-purpose  flour

Super Creamy Frosting

1 and 1/2 sticks unsalted butter

2 and 3/4 cups powdered sugar

1 and 1/2 teaspoon vanilla extract

1/4 cup heavy cream

Magic Shell-Like Ganache

1 cup chocolate chips

1 and 1/2 tablespoons vegetable oil

Decorations

Sprinkles

12 Maraschino Cherries

Recipe: Cupcake

Preheat oven to 375F. Line one cupcake tin.

Add 1-2 inches of water to a medium saucepan. Heat the water until it’s barely simmering. Mix butter, sugar, cocoa powder, and salt in a medium heat proof bowl. Rest bowl over saucepan; make sure the bowl’s bottom does not get wet. (If it does remove some water.)

Stir mixture occasionally until the butter is melted and everything is combined. Don’t worry if the batter if gritty.

Remove bowl from heat and let cool for 5 minutes until the batter is no longer hot. Beat in vanilla and eggs, with a hand mixer.

When the batter is shiny and well blended, add the flour and baking powder. The batter will be very thick. Spoon into cupcake liners.

Bake for 15-25 minutes or until a toothpick comes out clean.

Frosting

Beat the butter until it’s very pale in color, slowly add in powdered sugar.

Beat in vanilla and heavy cream until smooth.

Ganache

Melt ingredients over a pot of simmering water, stirring until smooth.

Remove from heat and let cool for about 15 minutes.

Drizzle over frosting.

Decorate with sprinkles and cherries 🙂

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Enjoy and happy weekend!

COOL DESSERTS I LIKED

These no bake peanut butter oatmeal bars sound so good

These sweet ‘n salty caramel mousse cups are adorable

These dreamy strawberries and cream scones sound perfect for a mother’s day brunch

Peanut butter nutter butter brownie bars? Count me in

These lemon crumble cupcakes look perfect for summer JOIE DE VIVRE

These strawberry basil shortcakes look amazing

A cinnamon pear cake? Delicious

Cinnamon sugar pancake rolls? Yum 🙂

Almond joy brownie bars are right up my alley

These dulche de leche tarts are gorgeous

 

S’mores Cookies

So, these aren’t the prettiest cookies you’ve ever seen, but they are the tastiest. A layer of fudgey brownie cookie topped with marshmallows and graham crackers, then covered in chocolate ganache. Yum. They taste exactly like s’mores.

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Ingredients: (Makes 16 cookies)

10 tablespoons unsalted butter

3/4  cups granulated sugar

3/4 cup plus 2 tablespoons unsweetened cocoa powder

1/4 rounded  teaspoon salt

1/2 cup dark brown sugar

1 teaspoon vanilla extract

2 eggs, cold

1 teaspoon baking soda

1 teaspoon cornstarch

1/2 cup all-purpose flour

32 marshmallows

1 cup crushed graham crackers

Chocolate Ganache

2 cups chocolate chips (any kind)

3 tablespoons vegetable oil

Recipe: Cookies

Add 1-2 inches of water to a medium saucepan. Heat the water until it’s barely simmering. Mix butter, sugar, cocoa powder, and salt in a medium heat proof bowl. Rest bowl over saucepan, make sure the bowl’s bottom does not get wet. (If it does remove some water)

Stir mixture occasionally until the butter is melted and everything is combined. Don’t worry if the batter if gritty.

Remove bowl from heat and quickly stir in brown sugar. Wait four minutes, until the batter is no longer hot. Stir in vanilla and then add eggs one at a time, beating hard after each one.

When the batter is shiny and well blended, add the flour, baking soda, and cornstarch. Stir until fully incorporated, then continue beating for at least 60 strokes. The batter will be very thick.

Freeze for 30 minutes.

Preheat oven to 350 and bake for 12-15 minutes. After about 5 minutes push down with a spoon the middle of the cookie and, using about 1/3 cup, sprinkle graham cracker crumbs in the indent. Also stick marshmallow in the indent.

When cookies are cool, sprinkle another 1/3 cup of graham cracker crumbs on them, then add another toasted marshmallow. (Just warm it up for 20 seconds in the microwave.)

Chocolate Ganache

Melt chocolate and vegetable oil together in a small pot over a pan of simmering water. When smooth, remove from heat and let sit for 15 minutes. Pour gently over cookies.

Sprinkle the remaining graham cracker crumbs over the melted chocolate.

Pop the cookies in the fridge for a few minutes if you want the ganache to harden.

Enjoy!

 

 

COOL DESSERTS I LIKED

These rainbow vanilla cheesecake bars are amazing

These banana split cupcakes look so good

A peaches and cream bundt cake sounds perfect for summer

These easter egg cups are too cute

The chocolate glazed donut holes look delicious

These mini chocolate dipped orange biscotti look awesome

A carrot cake cupcake sounds really good

This easter extravaganza bark sounds amazing

These banana split mini bundt cakes are the cutest things ever

These lime cheesecake parfaits sound amazing on a hot day

A triple threat chocolate cupcake sounds perfect

These caramelized white chocolate truffles are gorgeous

 

 

Sweet and Salty Brownies

Fudgey brownies topping with pretzels covered in caramel. Mmmm.

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Ingredients: Brownies (Where I found the recipe)

10 tablespoons unsalted butter

1 and 1/4 cups granulated sugar

3/4 cup plus 2 tablespoons unsweetened cocoa powder

1/4 rounded  teaspoon salt

1 teaspoon vanilla extract

2 large eggs, cold

1/2 cup all-purpose flour

Salted Caramel from here

1 cup granulated sugar

6 tablespoons salted butter, cut into 6 pieces

1/2 cup heavy cream

1 teaspoon salt

Recipe: Brownies

Preheat the oven to 325F. Make sure there is an oven rack on the bottom third of the oven. Grease, then line with parchment paper the bottoms and two sides of an 8×8 pan. This helps when you lift the brownies out of the pan.

Add 1-2 inches of water to a medium saucepan. Heat the water until it’s barely simmering. Mix butter, sugar, cocoa powder, and salt in a medium heat proof bowl. Rest bowl over saucepan, make sure the bowl’s bottom does not get wet. (If it does remove some water)

Stir mixture occasionally until the butter is melted and everything is combined. Don’t worry if the batter if gritty.

Remove bowl from heat from 5 minutes until the batter is no longer hot. Stir in vanilla and then add eggs one at a time, beating hard after each one.

When the batter is shiny and well blended, add the flour. Stir until fully incorporated, then continue beating for at least 60 strokes. The batter will be very thick. Spread in lined pan.

Bake for 20-25 minutes or until a toothpick comes out clean. Leave brownies in pan until fully cool, then remove from pan. Before making the ganache keep brownies in the fridge. Before putting on caramel, lay pretzels across the brownies.

Salted Caramel

Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula.

Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.

Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.

Stir the butter into the caramel until it is completely melted, about 2-3 minutes.

Very slowly, drizzle in 1/2 cup of heavy cream. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.

Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.

Remove from heat and stir in 1 teaspoon of salt. Allow to cool down for about 5 minutes before pouring over the pretzels. Then add more pretzels to the top (it doesn’t matter if they’re broken or not.)

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Enjoy!

Fudgy Brownies

Finally! The perfect brownie. Chewy, fudgy brownies with white chocolate ganache, garnished with chocolate curls. They’re thin, but dense and super rich in chocolate flavor.

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Ingredients: Brownies (I got the recipe here)

10 tablespoons unsalted butter

1 and 1/4 cups granulated sugar

3/4 cup plus 2 tablespoons unsweetened cocoa powder

1/4 rounded  teaspoon salt

1 teaspoon vanilla extract

2 large eggs, cold

1/2 cup all-purpose flour

White Chocolate Ganache

2 tablespoons heavy whipping cream

4 ounces white chocolate

Recipe: (Makes 15 brownies)

Preheat the oven to 325F. Make sure there is an oven rack on the bottom third of the oven. Grease, then line with parchment paper the bottoms and two sides of an 8×8 pan. This helps when you lift the brownies out of the pan.

Add 1-2 inches of water to a medium saucepan. Heat the water until it’s barely simmering. Mix butter, sugar, cocoa powder, and salt in a medium heat proof bowl. Rest bowl over saucepan, make sure the bowl’s bottom does not get wet. (If it does remove some water)

Stir mixture occasionally until the butter is melted and everything is combined. Don’t worry if the batter if gritty.

Remove bowl from heat from 5 minutes until the batter is no longer hot. Stir in vanilla and then add eggs one at a time, beating hard after each one.

When the batter is shiny and well blended, add the flour. Stir until fully incorporated, then continue beating for at least 60 strokes. The batter will be very thick. Spread in lined pan.

Bake for 20-25 minutes or until a toothpick comes out clean. Leave brownies in pan until fully cool, then remove from pan. Before making the ganache keep brownies in the fridge.

White Chocolate Ganache

Put chopped chocolate into a small bowl. Pour heavy  whipping cream into saucepan and stir until simmering. Then pour half of the cream onto the chocolate and mix until smooth, then add the rest of the cream. Refrigerate the ganache for 45 minutes.

Put a bowl and the beaters (from the mixer) into the freezer for 15-20 minutes. When ganache has been in the fridge for enough time, remove bowl and beaters from fridge and scoop ganache into bowl. Whip the ganache until stiff peaks form, then spread on the cold brownies.

(Optional: Garnish with chocolate curls)

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Enjoy!