Candy Brownies

Mike and I had several premium candy choices left over from this Halloween, among them fun-sized Snickers (let’s be honest, they should just be called bite-size) and Reese’s Peanut Butter Cups. What better to do with leftover chocolate than to stuff it into brownies, then chop up some more and sprinkle it over the top of said brownies?

This recipe is adapted from one I found at Averie Cooks; I actually made a double batch, but the measurements below would yield one single 8 x 8 pan. You can use regular cocoa powder if you like, but I went with Hershey’s Special Dark, which is actually just Dutch processed cocoa. You’ll also notice that the recipe contains both coffee and espresso powder, which really enhances the flavor of chocolate without making it taste like coffee itself. One of the great mysteries of flavors, no?


  • 10 tablespoons unsalted butter, melted and cooled for about 1 minute
  • 2 eggs
  • 3/4 cup sugar
  • 1/4 cup light brown sugar, packed
  • 2 tablespoons brewed coffee (it’s fine to use leftover coffee from the morning)
  • 1 tablespoon vanilla extract
  • 3/4 cup plus 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon espresso powder
  • 1/4 teaspoon salt
  • 1/2 cup flour
  • 12 fun-sized Snickers bars
  • 8 Reese’s Peanut Butter Cups, cut into quarters


Preheat oven to 350 degrees. Line an 8 x 8 baking tin with foil and spray with baking spray.

In a large mixing bowl, combine melted butter, eggs, sugar, brown sugar, vanilla, and coffee and mix well to combine. Whisk in cocoa powder, espresso powder, and salt until well blended, then add flour and mix until just combined; you don’t want to over-mix your batter.

Pour about 2/3 of the mixture into your prepared tin. Take 8 of the Snickers bars and 8 Peanut Butter Cup quarters, placing them in four evenly spaced rows of four candies each; I alternated my rows so there was one of Snickers, then one of Peanut Butter Cups, then another of Snickers, and a final one of Peanut Butter Cups. Pour the remaining batter over the candy and smooth as much as possible with an offset spatula. Chop up remaining candies and sprinkle over the top.

Bake for about 30-32 minutes, being very careful not to over-bake. Brownies are done when a cake tester comes out with just a few moist crumbs stuck to it. Remove from oven and cool in pan completely before cutting.

Remove from pan and cut into 25 squares. Store in an airtight container at room temperature.

Marble Brownies

Until yesterday, I’d never made those classic cream cheese marbled brownies. How this treat escaped me for so many years I don’t know, but there you have it. While I’m still not eating chocolate, I really considered it yesterday, wondering if it would send me into migraine land. As they baked, a heavenly aroma of chocolate filled my kitchen. And who doesn’t like cream cheese, especially when it’s swirled in chocolate? Well, some people probably don’t, but seriously, I don’t need that kind of negativity in my life.

These brownies went to work with me today, as a special thank you to our design team. My buddies in design are incredibly talented, have great senses of humor, and always make things work for us even with very short notice. Surely worthy of these treats.


For the cream cheese swirl

  • 3 ounces cream cheese, at room temperature
  • 2 tablespoons butter, at room temperature
  • 1/4 cup sugar
  • 1 egg
  • 1 tablespoon flour

For the brownies

  • 1 1/4 cups flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 ounces unsweetened chocolate, chopped
  • 12 tablespoons butter
  • 2 1/4 cups sugar
  • 4 eggs
  • 1/4 cup milk
  • 1 tablespoon vanilla extract
  • 1 teaspoon almond extract


Preheat oven to 325 degrees. Line a 9 x 13 pan with foil, extending over the sides, and spray with baking spray.

Make the cream cheese topping: in a mixing bowl, cream together cream cheese and butter until smooth. Gradually add sugar, beating until light and fluffy. Add egg and 1 tablespoon flour and beat to combine. Set aside.

In a medium bowl, stir together flour, baking powder, and salt; set aside. Melt chocolate and butter in a saucepan over low to medium heat; remove from heat and transfer to a clean mixing bowl, then slowly beat in sugar, a little bit at a time. Add eggs, one at a time, beating on low speed after each until just combined. Beat in milk, vanilla extract, and almond extract. Beat in flour mixture in three batches, beating until just combined after each.

Pour chocolate batter into prepared pan, spreading evenly. Spoon cream cheese topping in blobs over the top. Using a dull knife or spatula, gently swirl the cream cheese into the chocolate batter.

Bake for 40-45 minutes, until a cake tester comes out clean or with a few moist crumbs. Cool in pan on a wire rack; once brownies are completely cool, lift out of the pan by the foil. Cut into bars.

Makes 24 (or you can cut them smaller if you like).

Lemon Almond Bars

I’ve baked a lot of bars this summer. Why? Perhaps because they’re easy, in that you usually just need a few bowls and one pan. No need to prep your dough and roll it, or scoop individual portions for cookies. You make them, press or spoon them into your pan, and about a half-hour later you have a nice batch of treats.

Some bars are more complicated than others, especially those with a bottom crust, a filling, and a topping or glaze. While this sounds complicated, in most cases it’s really not. These lemon almond bars, a King Arthur Flour recipe, were easy to make and taste even better after they’ve had a few days to “age.” These treats actually remind me of a pie in bar form; the bottom crust might seem very thin, but it’s really all you need with the filling.


For the crust

  • 1 1/2 cups flour
  • 1/3 cup light brown sugar
  • 8 tablespoons unsalted butter, cut into cubes
  • 1/4 teaspoon salt

For the filling

  • 2 eggs
  • 3/4 cup light brown sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • 1 cup chopped roasted unsalted almonds
  • 1/4 cup flour

For the glaze

  • 1 cup powdered sugar
  • 1 tablespoon unsalted butter, melted
  • zest from 1 medium lemon
  • 1/4 cup lemon juice


Preheat oven to 350 degrees. Lightly grease a 9 x 13 baking pan.

Make the crust: In a large bowl, combine flour, brown sugar, butter, and salt. Rub the butter into the dry ingredients until you get a crumb-like texture that sticks together when you scoop up a handful. Press into the bottom of your baking pan and bake for 12 minutes.

While crust is baking, make the filling: In a medium bowl, combine eggs, brown sugar, salt, baking powder, and vanilla extract; stir in almonds and flour. Once crust is baked, pour filling over top, smoothing out as much as possible. Bake for 20 minutes, until the top looks set.

While the filling is baking, make the glaze: in a small bowl, combine powdered sugar, butter, and lemon zest; slowly stir in lemon juice to make a very watery, runny glaze.

Remove bars from oven and allow them to sit for 2-3 minutes, then pour glaze all over the top, spreading gently with an offset spatula; the glaze will soak into the bars right away. Allow bars to cool completely before cutting; store in an airtight container for 3-4 days.

Makes 24.



Linzer Cookie Bars

I’ve never had a linzer torte, or even a linzer cookie. Until I made these linzer¬† cookie bars, I had no idea how delicious the combination of almonds, cinnamon, raspberry jam, and lemon zest could be. Granted, these things are all delicious on their own, but together in bar form you get a whole new level of flavor.

A linzer torte is actually a pastry from the Austrian city of Linz, involving crust made with ground hazelnuts and a jam filling. The linzer cookie is adapted from the tart with similar ingredients. And the bar version, thanks to the geniuses at King Arthur Flour, is an easy, tasty twist on both the pastry and the cookie. I used almond flour instead of ground hazelnuts, but you could swap hazelnuts or even walnuts for the nut flour in this recipe. The end result is a wonderful combination of flavor and texture that is part pastry, part cookie. This is one of my favorite recipes I’ve made in a while, and I look forward to making them again.


For the crust and topping

  • 12 tablespoons unsalted butter
  • 1 cup powdered sugar
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • generous 1/2 teaspoon cinnamon
  • 1/2 teaspoon almond extract
  • 1 egg
  • 1 1/2 cups almond flour
  • 2 cups flour

For the filling

  • 1 1/4 cups raspberry jam
  • zest from 1 medium lemon


Preheat oven to 350 degrees. Lightly grease a 9 x 13 baking pan.

To make the crust and topping, cream the butter, sugars, salt, vanilla, baking powder, cinnamon, and almond extract until fluffy. Add egg and beat well, scraping the sides and bottom of the bowl a few times. Add almond flour and flour, mixing until just combined.

Reserve 1 cup mixture for topping and spread remaining mix in the bottom of the baking pan, pressing it flat with your fingers to get an even layer. Bake for 15-17 minutes, until the edges are golden and the middle is set.

While the crust is baking, make the filling: place jam and lemon zest in a small saucepan over low heat and stir until smooth and just hot. Remove the crust from the oven and spread it evenly with the jam. Break up the reserved crust mixture into crumbs with your fingers and sprinkle evenly over the jam layer.

Bake for another 22-25 minutes, until the jam bubbles around the edge of the pan and the topping looks set; the bars won’t brown except at the edges. Remove from oven and cool completely on a wire rack before cutting into bars. Store in an airtight container at room temperature for up to 4 days. Makes 24.

Frosted Peanut Butter Cookie Bars

Do bakers like me (read: people who usually do everything, and I mean everything, from scratch) use mixes sometimes? Absolutely. Today I discovered a bag of peanut butter cookie mix in my pantry and decided to whip up some frosted peanut butter cookie bars with it.

While scratch baking is great if you have the time and inclination, many people are just too busy to go about softening butter and whisking eggs and whatnot. Enter the bag, or boxed, mix: a convenient way to have home-baked treats in no time. You can always jazz up a boxed mix, which is what I did here; I added a scratch-made peanut butter frosting to these bars, but you could just as easily use a can of chocolate or vanilla frosting from the grocery store if you like. I sprinkled half of these bars, which Mike will take to work, with some chocolate chips once they were frosted, too.


  • 1 box or bag peanut butter cookie mix, plus the ingredients listed on the box/bag
  • 8 tablespoons butter
  • 1 cup smooth peanut butter
  • 2 cups powdered sugar
  • 1 tablespoon vanilla extract


Preheat oven to 350 degrees.

Prepare your cookie mix according to the package directions; I used Betty Crocker peanut butter cookie mix, which called for three tablespoons of vegetable oil, one tablespoon of water, and one egg. Mix dough and press into an ungreased 9 x 13 baking pan; bake for 18 minutes, until the top is just golden and a toothpick inserted in the center comes out clean.

Cool bars completely before frosting; to make frosting, beat butter and peanut butter in a mixer for 2-3 minutes until smooth and nearly all the lumps of butter have disappeared. Add powdered sugar and vanilla, beating on low, then medium, then high speed for about 3-4 minute total.

Spread frosting over cooled bars; if desired, sprinkle with chocolate chips. Cut into bars; makes 21-24 bars, depending on how large you cut them.

Espresso Brownies

While migraine life has kept me from having chocolate and caffeine for the last three years, my favorite dessert in the history of the world is tiramisu. I’ve had it once since being advised that such things could send me into major migraine land, and fortunately, I remained headache, vertigo, and aura-free afterward. Still, one doesn’t want to take too many chances, so I tend to refrain from such potential triggers.

I admit that I did take a teeny, tiny taste of these brownies, which remind me very much of tiramisu. Espresso powder is an essential part of these treats, and you can find it in the baking aisle at your grocery store, likely near the chocolate chips.


For the brownies

  • 12 tablespoons butter
  • 1 1/4 cups sugar
  • 1/2 cup unsweetened cocoa powder
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoons espresso powder
  • 1 cup milk
  • 1 cup semisweet chocolate chips

For the icing

  • 1 tablespoon espresso powder
  • 1 tablespoon hot water
  • 1 3/4 cups powdered sugar
  • 1-2 tablespoons milk


Preheat oven to 350 degrees. Lightly grease a 15 x 10 x 1 baking pan.

In a medium bowl, combine flour, baking powder, baking soda, and espresso powder; set aside.

In a medium saucepan, combine butter, sugar, and cocoa powder over medium heat. Cook, stirring constantly with a wooden spoon, until the butter melts. Remove from heat and add eggs and vanilla extract. Add flour mixture and milk alternatively, beginning and ending with the flour and stirring until smooth after each addition. Stir in chocolate chips.

Spread batter in prepared pan and bake for 20 minutes, or until a cake tester inserted in the center comes out clean. Remove from oven and cool brownies completely in pan before icing.

To make icing, in a small bowl, stir together espresso powder and hot water. Add powdered sugar, then 1 tablespoon milk, stirring until completely smooth. You want an easily spreadable consistency that isn’t too thin; you can add more milk if necessary, but do so very sparingly.

Pour icing over brownies and spread with an offset spatula, then allow to set completely.

Cut into squares and store in an airtight container at room temperature. Makes 24 generously-sized brownies.

Frosted Lemon Almond Blondies

Recipe adaptation continues! These frosted lemon almond blondies use the base from my Scandinavian blondies, but omit the sliced almonds on top in favor of a delicious lemon almond buttercream.

I know, you’re thinking, buttercream on a blondie? But seriously, it works. These treats have an almost cake-like texture, rather than the more cookie-like blondie. Next time, I’ll toast some sliced almonds – or perhaps toss them with some water and sugar to caramelize them a bit –¬† and add them on top of the frosting. Lemon and almond are two of my favorite flavors on their own, but when you combine them in these treats, they are absolutely dynamite.


For the bars

  • 2 eggs
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon lemon extract
  • zest of 1 medium lemon
  • 8 tablespoons butter, melted
  • 1 cup flour
  • 1/2 cup sliced almonds

For the frosting

  • 4 tablespoons butter, at room temperature
  • 1 2/3 cup powdered sugar
  • 2 1/2 teaspoons almond extract
  • 1 1/2 teaspoons lemon extract
  • 2 teaspoons milk


Preheat oven to 325 degrees. Lightly grease an 8 x 8 square baking pan.

In a mixer fitted with the paddle attachment, beat eggs until light colored and thick. Add sugar and salt, continuing to beat until shiny and pale yellow.

Add extracts, zest, melted butter, and 1/2 cup of the flour, folding in gently. Fold in remaining 1/2 cup of flour.

Pour batter into prepared pan, spreading with a spatula to create an even top.

Bake for 30-35 minutes, until the edges begin to pull away from the sides of the pan and are a very light golden color. Remove from oven and cool in pan before frosting.

To make frosting, place butter in a mixer and beat for 2 minutes, until smooth. Add powdered sugar and beat on low, then medium speed, until all the sugar is incorporated into the butter; this will take several minutes, and you’ll want to scrape the sides of the bowl a few times. Add extracts and milk, beating for 2-3 minutes until smooth and spreadable. Frost bars, then cut into squares. Store at room temperature for 3-4 days. Makes 16.