TWD: Chocolate Cranberry Brownies


This first recipe for June is Dorie’s Chocolate Cranberry Brownies (or cherry if you prefer!). I also have a fair bit of catching up to do since I never posted the results from May’s baking adventures! I’m really grateful for this recipe because I was able to make it with everything that I had on hand (dried cranberries (instead of cherries), tawny port (instead of ruby), and bittersweet chocolate because I love it more than semisweet. :-)

IMG_5727Like many other bakers remarked, the baking time was off for these. The recipe called for 27-29 minutes so I set the timer for 25 since my oven tends to bake things a little faster. Nope, still gooey. It took a little over the 30 minute mark for the brownies to be done and I left them on the counter to cool to room temperature until it was time for dessert. These brownies were rich, chewy, moist, fudgy, everything you want in a brownie with a little kick of flavor from the cranberries. Yup, they’ll be made again!


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!)