brownies

Bready or Not: Chocolate-Swirled Pumpkin Bars

Posted by on Oct 9, 2019 in Blog, blondies, Bready or Not, brownies, chocolate, pumpkin | 0 comments

Chocolate-Swirled Pumpkin Bars. Because I will never feature enough iterations of this perfect pairing.

Bready or Not: Chocolate-Swirled Pumpkin Bars

Yeah, every year I do a new take (or a couple) on this lovely Voltron-saving-the-galaxy team-up between pumpkin and chocolate. You know why? Because it’s AWESOME. Like Voltron. With a lot less death and destruction.

Bready or Not: Chocolate-Swirled Pumpkin Bars

This recipe gets extra oomph from cream cheese, but by no means do these taste like cheesecake bars. Here, the cream cheese adds umami richness rather than straight-out cream cheese flavor.

Bready or Not: Chocolate-Swirled Pumpkin Bars

I was amazed by how thick these bars ended up. Really, these are more akin to cake than standard blondies or brownies.

Bready or Not: Chocolate-Swirled Pumpkin Bars

Bake these up and brighten someone’s day. You don’t need to summon up Voltron to save a person’s world. Sometimes, baked goods can do the trick.

Bready or Not: Chocolate-Swirled Pumpkin Bars

Need more pumpkin X chocolate OTP? Check out past posts on Bready or Not!

Pumpkin Chocolate Chip Bars
Pumpkin Nutella Swirl Muffins
Triple Chocolate Pumpkin Bundt Cake
Chocolate Chip Pumpkin Shortbread
Pumpkin Chocolate Chip Bread (2 loaves)

Bready or Not: Chocolate-Swirled Pumpkin Bars

This perfectly autumn recipe pairs pumpkin and chocolate with the richness of cream cheese to create thick, moist bars.
Course: Dessert, Snack
Keyword: bars, chocolate, cream cheese, pumpkin
Author: Beth Cato

Equipment

  • 15x10-x1 jelly roll pan

Ingredients

Pumpkin base layer

  • 2 cups all-purpose flour
  • 1 1/2 cups white sugar
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 4 eggs
  • 15 ounces pumpkin puree
  • 1 cup vegetable oil

Chocolate swirl

  • 8 ounces cream cheese softened
  • 1/3 cup white sugar
  • 1 egg
  • 1 Tablespoon milk
  • 1/2 cup semi-sweet chocolate chips

Topping

  • 1/2 cup semi-sweet chocolate chips

Instructions

Prepare the base layer

  • Preheat oven at 350-degrees. Line a jelly roll pan (15x10x1) with aluminum foil, making sure the edges are covered. Add nonstick spray or grease.
  • In a large bowl, stir together the flour, sugar, baking powder, cinnamon, baking soda, salt, and cloves. Add the four eggs, the pumpkin, and oil. Pour into the prepared pan.

Start the chocolate swirl

  • Microwave 1/2 cup of chocolate chips, zapping in short increments and stirring well between each pass, until it is melted. Set aside.
  • In a mixing bowl, beat the cream cheese with the sugar; it's okay if it's still a little lumpy. Follow up with the one egg, milk, and melted chocolate. Dollop the chocolate mixture atop the pumpkin batter. Use a narrow spatula or butter knife to swirl layers together in a marbled effect. Sprinkle the remaining chocolate chips on top.
  • Bake 25 to 30 minutes, until it looks puffed and the middle passes the toothpick test. Cool on a rack for at least an hour, then chill in fridge before cutting. This will make it easier to cut.
  • Use foil to lift onto a cutting board. Slice into bars then store chilled in a sealed container with waxed paper between stacked layers.

OM NOM NOM!

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    Bready or Not: Fudgy Chocolate Gluten-Free Cake

    Posted by on Sep 25, 2019 in Blog, Bready or Not, brownies, cake, chocolate, gluten-free | 0 comments

    This incredible Fudgy Chocolate Cake is like a great big grown-up brownie.

    Bready or Not: Fudgy Chocolate Gluten-Free Cake

    While this can’t be said to be healthy, it IS gluten free, so makes for a wonderful treat for people with that dietary restriction.

    Bready or Not: Fudgy Chocolate Gluten-Free Cake

    It also keeps very well. I sliced it up and kept pieces stored in the fridge for over a week. They never dried out or lost flavor.

    Bready or Not: Fudgy Chocolate Gluten-Free Cake

    Even better, this cake can be frozen to last longer. Freeze slices on waxed paper and keep stored in a plastic container or freezer bag. Defrost in fridge when you want to indulge!

    Bready or Not: Fudgy Chocolate Gluten-Free Cake

    This cake is delicious by itself, but you could easily dress it up with fresh strawberries, cherries, or raspberries, and/or a scoop of vanilla ice cream–all of which are gluten-free as well, of course.

    Bready or Not: Fudgy Chocolate Gluten-Free Cake

    Modified from Allrecipes Magazine February/March 2015.

     

    Bready or Not: Fudgy Chocolate Gluten-Free Cake

    This gluten-free chocolate cake includes basic ingredients and is fast to make, to delicious results. The cake keeps well in the fridge and can be frozen as well.
    Course: Dessert, Snack
    Keyword: cake, chocolate, gluten free
    Author: Beth Cato

    Ingredients

    • 1/2 cup cocoa powder sifted, plus more to dust pan
    • 4 ounces semisweet chocolate chips
    • 1/2 cup unsalted butter
    • 3/4 cup white sugar
    • 3 eggs beaten
    • 1 teaspoon vanilla extract
    • confectioners' sugar for top, optional

    Instructions

    • Preheat oven at 300-degrees. Cut parchment to fit in the bottom of an 8-inch cake pan. Grease pan. Set parchment inside. Grease again. Dust paper and sides of pan with cocoa.
    • In a large microwave-safe bowl, heat chocolate and butter in short bursts, stirring well between each pass, until smooth. Stir in cocoa powder followed by sugar, eggs, and vanilla. Pour into prepared pan.
    • Bake about 40 minutes, until cake begins to pull away from the sides of the pan; a toothpick inserted in the center should come out just slightly wet. Cool in pan for 20 minutes, then invert onto a rack. Remove the parchment, then invert again onto a plate to cool for at least an hour before cutting. Sprinkle with confectioners' sugar, if desired.
    • Keep cake covered by plastic wrap in fridge; keeps well as long as a week. Cake can be sliced and frozen for later enjoyment.
    • OM NOM NOM!
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    Bready or Not: Chocolate Peanut Butter Bars [cake mix]

    Posted by on Sep 11, 2019 in Blog, Bready or Not, brownies, cake mix, chocolate | 0 comments

    These Chocolate Peanut Butter Bars are so good that people won’t even guess that it uses cake mix.

    Bready or Not: Chocolate Peanut Butter Bars [cake mix]

    I, personally, don’t see any shame in using cake mix. It’s a convenient base ingredient to doctor up.

    Bready or Not: Chocolate Peanut Butter Bars [cake mix]

    Chocolate and peanut butter is such a classic pairing. You can use any number of chocolate cake mixes for this (it was tested with a 15.25 ounce box), but I recommend devil’s food cake. It has a nice depth to it.

    Bready or Not: Chocolate Peanut Butter Bars [cake mix]

    If you’re in America, you might find a premade bag of peanut butter and chocolate chips at stores like Walmart. If you can’t find that, just use separate bags of those kinds of chips and measure out a cup of each.

    Bready or Not: Chocolate Peanut Butter Bars [cake mix]

    At my husband’s work, some of his co-workers considered this among their all-time favorite recipes. That is high praise indeed.

    Bready or Not: Chocolate Peanut Butter Bars [cake mix]

     

    Bready or Not: Chocolate Peanut Butter Bars [cake mix]

    This easy-to-make recipe is so good that people won't even know it uses cake mix!
    Course: Dessert, Snack
    Keyword: bars, cake mix, chocolate
    Author: Beth Cato

    Ingredients

    • 1 box chocolate cake mix 15.25 oz
    • 3/4 cup unsalted butter melted
    • 1/2 cup milk
    • 1 cup creamy peanut butter
    • 1 bag peanut butter and chocolate chips or 1 cup of each kind of chips
    • 1/2 cup chopped peanuts

    Instructions

    • Preheat oven at 350-degrees. Line a 9x13 pan with foil and apply nonstick spray.
    • In a big bowl, combine the cake mix, melted butter, and milk. Spread half of batter on bottom of the pan. Bake for 15 minutes.
    • Place peanut butter in a microwave safe bowl and warm to be spreadable. Pour over the baked bottom crust and spread to edges. Sprinkle the peanut butter and chocolate chips on top, followed by dollops of the reserved cake batter. Finish with the chopped peanuts.
    • Bake for another 20 minutes, until the visible portions of the peanut butter layer look set. Cool completely, refrigerating if desired.
    • Use foil to lift onto cutting board to slice into bars. Store in a sealed container at room temperature.
    • OM NOM NOM!
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    Bready or Not: Cheesecake Brownies

    Posted by on Apr 24, 2019 in Blog, Bready or Not, brownies, cheese galore, chocolate | 2 comments

    Cheesecake Brownies. Beautiful to behold. Delicious to eat.

    Bready or Not: Cheesecake Brownies

    I’m not a cheesecake person. But the pairing of chocolate and cheesecake? That makes it work.

    Bready or Not: Cheesecake Brownies

    This recipe is all about that balance of different kinds of sweetness. The addition of semisweet chocolate chips complements both and adds a different texture, too.

    Bready or Not: Cheesecake Brownies

    I have to say, I love the swirl effect on the top of these brownies. There’s something especially pleasing about food that looks as amazing as it tastes.

    Bready or Not: Cheesecake Brownies

    If you want a similar, stronger (and more expensive) pairing, my Swirled Goat Cheese Brownies will also interest you.

    Bready or Not: Cheesecake Brownies

    Modified from All Recipes Magazines, November 2017.

     

    Bready or Not: Cheesecake Brownies

    This take on a classic pairs brownies with rich cream cheese. The semisweet chocolate chips throughout complement in a delicious way.
    Course: Dessert, Snack
    Keyword: bars, brownies, chocolate, cream cheese
    Author: Beth Cato

    Ingredients

    • 8 oz cream cheese softened
    • 3/4 cup white sugar divided
    • 3 eggs
    • 2 cups semisweet chocolate chips divided
    • 1/4 cup unsalted butter
    • 2/3 cup all-purpose flour
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon salt

    Instructions

    • Preheat oven at 350-degrees. Line an 8x8 or 9x9 pan with heavy foil and apply butter or nonstick spray.
    • Beat together cream cheese, 1/4 cup sugar, and 1 egg until fairly smooth; some small chunks are fine. Stir in 1 cup chocolate chips.
    • In a microwave safe bowl, heat the butter and remaining 1 cup chocolate chips in brief bursts until fully melted and smooth; watch it carefully and stir well between each burst. Stir in the remaining 1/2 cup sugar, followed by the 2 eggs, flour, baking powder, and salt.
    • Pour half the chocolate batter into the ready pan and spread into an even layer. Gently spread the cream cheese batter on top. Drop dollops of the rest of the chocolate batter on top. Use a butter knife or narrow spatula to swirl the layers together for a marbled effect.
    • Bake until the top is crinkled and edges are pulling away from the sides of the pan, about 25 to 30 minutes. Let cool at room temperature for an hour, then stash in the fridge for another few hours to completely cool.
    • Use the foil to lift the contents onto a cutting board to slice into bars. Store in a sealed container in fridge, waxed paper between stacked layers to prevent stocking, for up to three days, or freeze for later enjoyment.
    • OM NOM NOM!
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    Bready or Not Original: Swirled Goat Cheese Brownies

    Posted by on Dec 19, 2018 in Blog, Bready or Not, brownies, cheese galore, chocolate | Comments Off on Bready or Not Original: Swirled Goat Cheese Brownies

    Swirled Goat Cheese Brownies. These things are sweet, savory, rich, and absolutely perfect for holiday fixin’s.

    Bready or Not Original: Swirled Goat Cheese Brownies

    These are brownies that taste fancy, because they are. Goat cheese ain’t cheap, people, though I acquired mine for a good price at Costco.

    Bready or Not Original: Swirled Goat Cheese Brownies

    Costco’s chevre comes in two logs of 10 1/2 ounces. I bought it for use in a recipe that’ll be coming up in a few weeks (goat cheese rounds for a salad, YUM) but then had to figure out what to do with the other log.

    Bready or Not Original: Swirled Goat Cheese Brownies

    The answer, of course: DESSERT! I ended up melding several recipes to suit my Costco-sized cheese, and ta-da! This recipe is the result.

    Bready or Not Original: Swirled Goat Cheese Brownies

    I’ve made brownies like this using cream cheese before. This version takes that up several notches. Chevre is a strong, somewhat gamey cheese. The end result is a brownie that is rich and sweet with a distinct savory note.

    Bready or Not Original: Swirled Goat Cheese Brownies

    Treat yourself with these amazing brownies this holiday season–and be sure to check out last week’s Holiday Cherry Brownies, too!

    Bready or Not Original: Swirled Goat Cheese Brownies

    Bready or Not Original: Swirled Goat Cheese Brownies

    Goat cheese makes these swirled brownies taste delicious and fancy! This recipe is made to accommodate the size of goat cheese available at Costco. Serve these up at a holiday gathering and folks are sure to rave.
    Course: Appetizer, Dessert, Snack
    Keyword: bars, brownies, cheese, chocolate
    Author: Beth Cato

    Ingredients

    Goat Cheese Swirl

    • 10 1/2 ounces goat cheese room temperature
    • 2 Tablespoons confectioners' sugar
    • 2 Tablespoons all-purpose flour
    • 2 large eggs room temperature

    Brownie Base

    • 2/3 cup Dutch process cocoa powder sifted
    • 1 cup white sugar
    • 1/2 cup brown sugar packed
    • 1/2 cup confectioners' sugar
    • 3/4 teaspoon sea salt
    • 1 cup all-purpose flour
    • 1 cup semisweet chocolate chips or milk chocolate chips
    • 3 large eggs room temperature
    • 1/2 cup canola oil
    • 1 teaspoon vanilla extract

    Instructions

    • Preheat oven to 350-degrees. Line an 8×8 or 9x9-inch square pan with aluminum foil and apply nonstick spray or butter.
    • Mix goat cheese swirl ingredients. Set aside.
    • Make the brownie base by whisking together the cocoa, sugars, salt, flour, and chips in a big mixing bowl. Add the eggs, oil, and water and vanilla extract until everything is just combined.
    • Spoon half the brownie batter into the prepared pan. Dollop the cheese mixture atop it, then add the remaining brownie batter into the open spots. Use a knife to swirl the two layers together while still keeping them a bit distinct.
    • Bake the brownies for 35 to 45 minutes, depending on the pan size. Use the toothpick test to check for doneness. The center should be set with the consistency still moist and fudgy. Cool to room temperature, then place in fridge to chill an hour or two prior to cutting.
    • Use foil to lift brownies onto cutting board for easy slicing. Store in a sealed container in fridge, with parchment or waxed paper between the layers.
    • OM NOM NOM!
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    Bready or Not: Holiday Cherry Brownies

    Posted by on Dec 12, 2018 in Blog, Bready or Not, brownies, chocolate | Comments Off on Bready or Not: Holiday Cherry Brownies

    Those big jewel-like candied cherries aren’t just meant for fruitcake. Bake them into some Holiday Cherry Brownies!

    Bready or Not: Holiday Cherry Brownies

    As with my recent Fruitcake Cookies, this recipe is handy if you want to make a festive treat in December–or put those clearance tubs of fruitcake fixins to good use in the new year.

    Bready or Not: Holiday Cherry Brownies

    Plus, these are darn good brownies with a thin, crisp top and a chewy interior. The cherries add lovely flavor and juiciness, which is even better alongside the crunch of walnuts.

    Oh yeah, and these brownies are PRETTY. That counts for something.

    Bready or Not: Holiday Cherry Brownies

    I modified the original recipe to melt the chocolate and butter the quick and lazy way with the help of my microwave, because my stove is old and cheap and that method would probably triple my prep time. But you can certainly use the stove, too. Whatever works best for you.

    Bready or Not: Holiday Cherry Brownies

    Mind you, I am a purist about butter on the stovetop for things like browned butter (SO GOOD) but here alongside the chocolate, I don’t think there would be a discernible difference.

    Bready or Not: Holiday Cherry Brownies

    Modified from Taste of Home Best Loved Cookies & Bars magazine.

     

    Bready or Not: Holiday Cherry Brownies

    These chewy, classic brownies are loaded with the candied cherries usually used in fruitcake, adding fantastic sweetness and undeniable holiday flare.
    Course: Dessert, Snack
    Keyword: bars, brownies, cherries, chocolate
    Author: Beth Cato

    Ingredients

    • 1/2 cup unsalted butter 1 stick
    • 4 ounces semisweet chocolate chips
    • 2 cups white sugar
    • 1 1/4 cup all-purpose flour
    • 2 teaspoons ground cinnamon
    • 1/2 teaspoon salt
    • 4 eggs room temperature
    • 1 teaspoon vanilla extract
    • 12 ounces candied cherries halved, red and/or green, about 1 1/2 cups
    • 1 cup walnuts chopped

    Instructions

    • Preheat oven at 350-degrees. Line a 13x9 pan with foil and apply nonstick spray.
    • In a microwave-safe bowl, melt the butter and sugar in careful, 30 seconds bursts. Once everything is smooth, set aside to cool a bit. (This step could also be done at a low temperature on the stove.)
    • In a bowl, combine the sugar, flour, cinnamon, and salt. Stir in the chocolate mixture. Follow that up with the eggs and vanilla until everything is smooth. Fold in the cherries and walnuts.
    • Pour batter into the pan. Bake for 35 to 40 minutes, until the center passes the toothpick test.
    • Completely cool. Use foil to lift brownies on cutting board to slice up. Store in a sealed container.
    • OM NOM NOM!
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