Peanut Butter Cup Brownies

So, I wanted to mail this pan of brownies to my brother and his family, but I didn’t want to cut them and risk them drying out in the shipping process. I began with a disposable pan, baked the brownies, and let them cool completely. Then I wrapped the pan in foil, placed some of those air pack bubble things that coming in shipping boxes on the top, and secured the lid with enough packing tape to last through the apocalypse.

Fortunately, it appears that my plan worked – as you can see by the photo here, the brownies arrived in North Carolina unscathed and, to my knowledge, still tender. Everyone in Andy’s family likes Reese’s peanut butter cups, but you could swap in miniature Snickers bars or another type of candy in the recipe if you like, or just leave them plain. This recipe is adapted from an “on-the-fence” brownie recipe from King Arthur flour and yields a texture somewhere between cakey and fudgy.

Ingredients

  • 1 cup butter
  • 2 1/4 cups sugar
  • 1 1/4 cups Dutch process cocoa
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 tablespoon vanilla extract
  • 4 eggs
  • 1 1/2 cups flour
  • 1 cup chocolate chips
  • 24 miniature Reese’s peanut butter cups, unwrapped

Preparation

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

Melt butter over medium heat, then stir in sugar and continue heating until just warm; this helps give a shiny top to your brownies. Remove from heat and place in a medium bowl along with cocoa powder, salt, baking powder, and vanilla and stir to combine. Whisk in eggs, then stir in the flour and chocolate chips.

Pour batter into prepared pan and add miniature peanut butter cups; I spaced mine out into four long rows of six cup each. Gently press peanut butter cups down into the batter.

Bake for 28-32 minutes, until a cake tester inserted near the center comes out clean or with just a few moist crumbs. Cool completely; store in an airtight container at room temperature.

Makes 24 brownies.

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?

Ingredients

  • 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

Preparation

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.

Ingredients

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

Preparation

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).

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.

Ingredients

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

Preparation

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.

Amaretto Brownies

Chocolate and almond are great flavor friends. So when I found a little bottle of Disaronno in our liquor cabinet, I thought brownies with amaretto sounded like a great idea.

The funny part about this is that┬áMike and I aren’t big drinkers. He enjoys a good whiskey or bourbon, and I can manage a small glass of wine without getting a migraine so long as I drink tons of water with it. But we’re really not the kinds of people who have fully stocked liquor cabinets; when I need specific types of alcohol for baking, I usually buy miniature bottles from the state store. I have no idea where we got the amaretto, but it inspired these treats, which accompanied Mike to his masonic lodge meeting tonight. I imagine the masons – especially our friend Kevin – will enjoy them.

Ingredients

For the brownies

  • 1 cup butter
  • 2 1/4 cups sugar
  • 2 1/2 tablespoons amaretto
  • 1 tablespoon vanilla extract
  • 2 teaspoons almond extract
  • 1 1/4 cups Dutch process cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 4 eggs
  • 1 1/2 cups flour
  • 1 cup semisweet chocolate chips

For the frosting

  • 5 1/3 tablespoons butter, at room temperature
  • 1 1/2 tablespoons amaretto
  • 1 1/2 to 2 tablespoons almond extract
  • 2 cups powdered sugar

Preparation

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

In a medium saucepan, melt butter over medium heat. Add sugar and stir to combine, then heat until the mixture is just hot, 110 to 120 degrees, but not bubbly.

Pour sugar mixture into a large bowl and add amaretto, vanilla extract, and almond extract. Add cocoa powder, salt, and baking powder, stirring to combine. Add eggs and stir until smooth. Add flour and stir to combine, until no dry streaks remain. Stir in chocolate chips.

Pour batter into baking pan and bake for 30-35 minutes, until a cake tester inserted in the center comes out with just a few moist crumbs. Cool brownies completely before frosting.

To make the frosting, combine butter, amaretto, and 1 tablespoon almond extract in a mixer fitted with the paddle attachment. Beat on medium speed for about 1 minute; mixture will be clumpy, but it will smooth out once you add the powdered sugar. Add powdered sugar, 1 cup at a time, beating until smooth between each addition. Add remaining 1/2 to 1 additional tablespoon almond extract to taste.

Spread frosting over cooled brownies; cut into 24 squares. Store, covered, at room temperature for up to 3 days.

 

Shannon’s Paleo(ish) Brownies

My friend Shannon finished her master’s degree last week, and such accomplishments must be marked with baked goods. Shannon is very fit and healthy, so she requested some paleo(ish) brownies, which were a huge hit at the office.

This recipe is adapted from Civilized Caveman Cooking’s blueberry espresso brownies; I didn’t use organic products or drizzle the melted coconut cream concentrate over the top like he did, but apparently they were delicious nonetheless. As they bake, they filled my kitchen with a delicious coffee/chocolate aroma, so I’m glad everyone liked them so much! Congratulations, Shannon!

Ingredients

  • 1 cup coconut cream concentrate, melted
  • 3 eggs
  • 1/2 cup honey
  • 1/4 cup cocoa powder
  • 1 tablespoon cinnamon
  • 1 tablespoon ground coffee
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup blueberries

Preparation

Preheat oven to 325 degrees. Lightly grease a 9 x 13 baking pan.

In a mixing bowl fitted with the paddle attachment, combine melted coconut cream concentrate, eggs, honey, cocoa powder, cinnamon, ground coffee, vanilla, baking soda, and salt. Beat on medium speed for 2-3 minutes, scraping the sides of the bowl well, until the mixture is very well-combined. Stir in blueberries.

Pour batter into the baking pan, spreading gently in an even layer.

Bake for 25-30 minutes, until a cake tester inserted in the center comes out clean.

Cool brownies in the pan; cut into 24 squares. Store in an airtight container at room temperature for up to 3 days.

Super Fudgy Brownies

There are those who like fudgy brownies, and those who like cakey brownies. For me, brownies mean fudgy…the cakey ones may as well be chocolate cake. Not that I wouldn’t have eaten them back in my chocolate-eating days, but the fudgy ones were always my preference.

These brownies are super fudgy and adapted from a King Arthur Flour recipe; I left them completely plain so as to not take away from their amazing fudgy-ness. They got excellent reviews from both Mike’s coworkers and mine (I had a video shoot today and took them to my dear friends at our media studio).

Ingredients

  • 12 tablespoons butter
  • 2 cups sugar
  • 3/4 cup Dutch process cocoa powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 tablespoon vanilla extract
  • 3 large eggs, very lightly beaten
  • 1 cup flour

Preparation

Preheat oven to 325 degrees. Lightly grease a 9 x 13 baking pan.

In a medium saucepan, melt butter over low heat. Stir in sugar, then continue to cook for just a few minutes until the mixture is hot, but not bubbly.

Pour butter mixture into a large bowl and add cocoa powder, salt, baking powder, and vanilla, stirring well to fully combine. Add eggs, stirring to completely combine, then stir in flour until smooth.

Pour batter into prepared pan and bake for 29-32 minutes, until a cake tester inserted in the center comes out clean.

Cool completely in pan; cut into 24 squares. Using a small offset spatula, gently lift bars out of pan; remember, they are super fudgy, so you’ll want to be gentle so they don’t break. Store in an airtight container at room temperature for up to 3 days.