TWD: Chocolate Cranberry Brownies

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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!

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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!)