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Posts tagged ‘Brownies’

These Might Possibly Be The Best…..

Brownies you will ever make!!!!!! (or eat for that matter!)

This is actually a recipe for Brownie Bites from King Arthur Flour and they provide all sorts of fabulous ideas to really dress up your brownie bites. I made them for a dinner party and just added some confectioner’s sugar after cutting them in the traditional rectangles!

I did not make any changes to the recipe except for omitting the espresso powder which I was out of. (On a side note I’m still kicking myself for not restocking my pantry before Christmas when King Arthur had free shipping and then $3 shipping. I spent way too much yesterday, but that’s another story!). Making the brownies could not be any easier and cleanup was a breeze. The first step of the recipe is to melt the butter in a saucepan and then you end up adding everything to that saucepan before pouring the batter into a cake pan. Loved that! The biggest difference between this recipe and my “old” standby recipe is this recipe calls for the dutch processed cocoa (I used the Double-Dutch Dark Cocoa from KAF) and my “old” recipe requires melting the chocolate down. With this recipe you add chips to the batter which you can see in the photos. I used semisweet chips, a mix of the Nestle’s mini and regular size which is all I had on hand :-) You can see how dark the batter is here:

The brownies were moist, a little fudge like and completely delicious. Completely. I would make these again right now if I had more of the cocoa but alas, I am out and greatly anticipating the arrival of my KAF package. I also purchased this Black Cocoa and will add a little to the recipe next time. I can’t imagine how amazing the brownies will be then. :-)



TWD: Brrrr-ownies

I couldn’t wait to make these as I am a big fan of peppermint patties! These peppermint-patty brownies came out in perfectly spectacular fashion. I usually need to bake brownie recipes a few times before I finally get the hang of the cooking time, etc. These were perfect the first time which I loved. A bag of patties cost over $5 so I opted for a bag of Peppermint Patty Pieces instead:

I wasn’t sure what to expect from the pieces- the chocolate shell melted and left little spots of white and blue within the brownies but the peppermint was definitely noticeable. We ate a few warm with some ice cream (how could we not!!!!) :-) and then I froze the rest. Even freezing them was a great move- any time we were craving a sweet it was easy to just take one and pop it in the microwave for a few seconds. This is definitely a winning brownie recipe and I can’t wait to make another batch!

Head on over to Karen’s blog to check out the recipe! :-)

TWD: White Chocolate Brownies

After much anticipation, Marthe of Culinary Delights finally gave TWD-ers what they’ve waited for for so long- white chocolate brownies!!! DELICIOUS!!!!!! Even though I say this after nearly every recipe, this was outstanding and will be made over and over and over again.

The hardest part of the recipe was the cooking time. I made my brownies without the meringue so that they would last for a few more days. Even so- when the tester said they were done (at almost 40 minutes) after they were completely cooled and out of the pan, you could see the mid-section was undercooked. We ate around the perimeter though and boy oh boy were they delicious. I can’t wait to make them again (and keep them in the oven for an extra 5-10 minutes or so!)

TWD: Rick Katz’s Brownies for Julia

This week’s recipe was chosen by Tanya of chocolatechic so make sure you visit her website for the recipe!

This was my 2nd attempt at making these brownies. I made them back in November for a dinner party and had some massive struggles with the cooking time. Understanding that the brownies were supposed to still be gooey after baking, I had a really hard time figuring out if they were just gooey or if they were underdone. So I kept throwing them back in the oven but I was never satisfied with the outcome. This time around, I baked them for 35 minutes and didn’t touch the pan for almost 2 hours wanting them to sit untouched as long as possible. They still were pretty gooey- almost like a brownie pudding! The chocolate flavor was incredible though! I just felt like these would be better served with a spoon! :-) Love, love the taste of these brownies but all the uncertainty with the baking time will probably keep them from being in my regular brownie rotation. :(

TWD: Cherry-Fudge Brownie Torte


This week’s selection was chosen by April of Short + Rose and it was spectacular!!!

I really enjoyed baking this- especially the flambeing part, I had some pretty nice flames on that kirschwasser! Also exciting was the fact that the dried cherries were on sale at Publix and the sale price didn’t ring up so I got them for free (score!)

Seriously though, this dessert was tremendous. I was really pleased with how all of it came out and I absolutely loved the mousse. Such a decadent, restaurant-quality dessert! I may have to make it for myself for my birthday from now on!


TWD: Espresso Cheesecake Brownies

Yummy brownies!

Boy did it feel nice to be baking again! Once school started a few weeks ago, doing anything other than trying to keep from drowning in paperwork became a pipedream! I really needed to get some grading done on Sunday but I decided that I really needed to bake these brownies more. I definitely made the correct decision!

Melissa of Life in a Peanut Shell chose this fabulous recipe and she has the recipe on her blog- go check it out!

I omitted the topping on these brownies (as did many bakers- reading through the P & Q) and they were fan-tastic!!! My husband right now is trying to keep himself from eating them for breakfast. :-)


TWD: Brownie Buttons (my choice! yay!)

Brownie Buttons in all their glory!

Brownie Buttons presented in the cake dome I received as a wedding shower gift!

It is really hard to believe that it’s been one year and four months since I have joined this group! It’s even harder to believe how much I have grown as a baker! I’m so grateful to Dorie for all of her wonderful recipes and to Laurie & the other admins for Tuesdays with Dorie!

Choosing my recipe was no easy task- I had narrowed it down to five contenders and then enlisted my Mom & husband to help choose. Majority ruled and the majority chose the brownie buttons!

These little brownies pack quite a punch! I included the orange zest and it was definitely noticeable in the final product- very tasty! It wasn’t easy, but I did manage to get 16 little brownies out of this recipe. What was even harder though, was trying to hold onto the brownies while dipping them in the white chocolate! :-)

Thanks to everyone who baked along with me this week!!!

I present to you… Dorie’s recipe for Brownie Buttons from Baking From My Home to Yours (pg. 106-107)

Makes 16 Cookies


Serve these with milk, coffee or even sniffers of single-malt scotch


Covered, these will keep at room temperature overnight. If you wrap them air-tight you can freeze them for up to 2 months, glazed or not.


Grated zest of 1/2 orange (optional)

1 teaspoon sugar (optional)

1/4 cup plus 2 tablespoons all-purpose flour

Pinch of salt

1/2 stick (4 tablespoons) unsalted butter, cut into 4 pieces

2 1/2 ounces bittersweet chocolate, coarsely chopped

1/3 cup (packed) light brown sugar

1/2 teaspoon pure vanilla extract

1 large egg

For the Glaze (optional)

2 ounces white chocolate, finely chopped

Getting Ready:

Center a rack in the oven and preheat the oven to 350 degrees F. Lightly butter two miniature muffin pans, each with a dozen cups, and place them on a baking sheet.

If you’re using the orange zest, combine the zest and sugar in a small bowl, rubbing them between your fingertips to blend; set aside. Whisk together the flour and salt.

Melt the butter, chocolate and brown sugar in a medium heavy-bottomed saucepan over very low heat, stirring frequently with a heatproof spatula and keeping an eye on the pan so nothing overheats or burns. When the mixture is smooth, remove from the heat and cool for a minute or two.

Stir in the vanilla, egg and the zest, if you’re using it, into the chocolate mixture. When the mixture is well blended, add the flour and stir only until it is incorporated. You should have a smooth, glossy batter.

Spoon the batter into 16 of the muffin cups, using about a teaspoon of batter to fill each cup three-quarters full. Put 1 teaspoon of water in each empty cup.

Bake for 14 to 16 minutes, or until the tops of the buttons spring back when touched. Transfer the pans to racks to cool for 3 minutes before carefully releasing the buttons. Cool to room temperature on the racks.

To Make the Optional Glaze:

Melt the chocolate in a small heatproof bowl set over a saucepan of simmering water. Stir constantly and don’t leave the chocolate for even a minute- white chocolate scorches easily. As soon as the chocolate is smooth, remove from the heat.

One by one, dip the tops of the buttons into the chocolate, twirling the buttons so that you get a little swirl at the center of each one and the excess chocolate drips back into the bowl. Refrigerate the buttons for 15 minutes to set the glaze.

Playing Around

Substitute lemon zest for the orange, or try and equal amount of very finely chopped ginger instead of the zest.


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