brownies

Bready or Not: Cadbury Egg Brownies

Posted by on Apr 12, 2017 in Blog, Bready or Not, brownies, chocolate | 0 comments

Three years ago, I shared my recipe for Cadbury Egg Brownies. Today we revisit that glorious recipe–and double it.

Bready or Not: Cadbury Egg Brownies

Because it obviously didn’t deliver enough sweetness the first time around, right?

Bready or Not: Cadbury Egg Brownies

Here’s the thing about these brownies: they taste like Cadbury Eggs, but BETTER. That’s because they aren’t as cloying sweet. The brownie layer balances things out in a magical way.

Bready or Not: Cadbury Egg Brownies

This is a time-consuming recipe because of the layers and the refrigeration time involved, but it’s not hard. The first stage is the only one that requires baking.

Bready or Not: Cadbury Egg Brownies

I will forever be amazed at how the cream filling layer turns out, too. It’s eerily like the non-runny portion of the Cadbury Egg filling. But you make it yourself. It boggles the mind.

Even better, these brownies will keep as long as a week if sealed and kept in the fridge. Trust me, there is NOTHING healthy about these. You want to make these to share with a crowd!

Bready or Not: Cadbury Egg Brownies

I’ve modified this a good bit, but I must give credit to the original recipe from Love and Oil. They shared something amazing.

Bready or Not: Cadbury Egg Brownies

Bready or Not: Cadbury Egg Brownies

These Cadbury Egg Brownies taste like the candy, but better, as the brownie base balances with the acute sweetness of the top layers. This recipe produces a full 13×9 pan of goodness; make this to share with a crowd!

  • For Brownies:
  • 1 1/3 cup flour
  • 1/4 cup cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon espresso powder (optional)
  • 12 ounces milk chocolate, chopped
  • 1 cup (2 sticks) unsalted butter, cut into cubes
  • 1/2 cup granulated sugar
  • 1 cup light brown sugar, packed
  • 4 large eggs, at room temperature, lightly beaten
  • 2 teaspoons vanilla extract
  • For Cream Filling:
  • 1/2 cup light corn syrup
  • 4 tablespoons (half stick) unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 cups powdered sugar, sifted
  • yellow food coloring
  • For Glaze:
  • 8 ounces milk chocolate, chopped
  • 4 tablespoons (half stick) unsalted butter, cut into cubes

Brownie stage

Preheat oven to 350-degrees. Line the bottom and sides of a 9x13-inch pan with aluminum foil or parchment paper, making sure to overlap the sides to create handles. Cover with nonstick spray.

Sift together flour, cocoa, and salt (and espresso powder, if using) in a small bowl and set aside.

Melt chocolate and butter together in a double boiler or in slow increments in microwave. Stir until smooth. Whisk in sugars and stir until dissolved and mixture has cooled slightly, then add eggs and vanilla extract until just combined.

Fold together the chocolate and flour mixes until just incorporated. Pour into prepared pan.

Bake for 25 to 30 minutes or until toothpick inserted into the middle comes out clean. Transfer pan to a wire rack and allow to cool completely.

Cream filling stage

Beat together corn syrup, butter, vanilla, and salt on medium-high speed until smooth. Add powdered sugar, a little bit at a time, mixing until creamy.

Dump 3/4 of the cream mixture on top of cooled brownies and spread into an even layer. Add a drop of yellow food coloring to remaining cream mixture and stir until evenly colored. Drop dollops of yellow cream on top of white layer, and then swirl gently with a spatula. Refrigerate for at least 2 hours or until set.

Glaze stage

Slowly melt the chocolate and butter together in a double boiler or microwave bowl. Stir until smooth. Pour over cream filling, carefully spreading into a thin, even layer.

Chill in the fridge long enough for the chocolate to not quite harden, 15-20 minutes, OR let it chill for several hours and then let set at room temperature for about 15 minutes. The chocolate needs to be soft enough to cut through without cracking, but not soft enough to smear with each cut.

Use the foil/paper to lift the entire block out of the pan and onto a cutting board. Using a large sharp knife, cut into 2-inch squares. Keep in sealed container in fridge; brownies will keep upward of a week.

OM NOM NOM!

Bready or Not: Cadbury Egg Brownies

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Bready or Not: Chili Spice Chocolate Brownies

Posted by on Mar 8, 2017 in Blog, Bready or Not, brownies, chocolate | 0 comments

This recipe, originally posted at the Holy Taco Church, adds a kick to regular ol’ brownies.

Chili Spice Chocolate Brownies

If you’ve browsed the candy aisles of late, you noticed that gourmet chocolate bars are all the rage. Take advantage of this when it comes to baked goods. Flavored chocolate adds an extra level of nuance to brownies and cookies.

Chili Spice Chocolate Brownies

For these Chili Spice Chocolate Brownies, I chopped up a combo of Green & Black Spiced Chili Chocolate and World Market’s Dark Chocolate Chipotle, but any type of amped-up chocolate will work here.

Chili Spice Chocolate Brownies

Note that I can’t handle really hot stuff–hello, burning skin and inability to breathe and feeling like a taun-taun kicked me in the intestines–but these brownies aren’t spicy in THAT way. There’s an occasional zing of chili here and there, but the main flavor is of the cinnamon and the milder chocolate.

Chili Spice Chocolate Brownies

Modified from Cinnamon-Spiced Chocolate Brownies at King Arthur Flour.

Bready or Not: Chili Spice Chocolate Brownies

Chili Spice Chocolate Brownies

These Chili Spice Brownies are modified from a King Arthur Flour recipe. Use gourmet spiced chocolate bars to create brownies with a special kick!

  • 1 cup (two sticks) unsalted butter, melted
  • 2 1/4 cups sugar
  • 1 1/4 cups baking cocoa or Dutch-process cocoa, sifted
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon espresso powder
  • 1 tablespoon ground cinnamon
  • 1 tablespoon vanilla extract
  • 4 large eggs, room temperature
  • 1 1/2 cups all-purpose flour
  • 2 3-ounce spiced chocolate bars, such as chipotle or chili, chopped
  • 6 ounces milk or semi-sweet chocolate chips
  • [toggle the chocolates to be more or less spicy based on your tastes, but equal 12 ounces total]

Preheat the oven to 350-degrees. Line a 9x13 pan with parchment paper or aluminum foil and grease the surface.

In a medium-sized saucepan set over low heat, melt the butter, then add the sugar. Stir to combine. Heat the mixture briefly, just until it's hot throughout; it'll become shiny as you stir it. Set on a cool burner or trivet.

Stir in the cocoa, salt, baking powder, espresso powder, cinnamon, and vanilla.

Whisk in the eggs, stirring until smooth. Add the flour, again stirring until smooth. Fold in the chopped spicy chocolate and mild chocolate.

Spoon the batter into the pan, spreading it to the edges. It will be extremely thick and lava-like.

Bake the brownies for 34 to 36 minutes, until a cake tester inserted into the center comes out clean. The brownies should feel set on the edges, and just barely set in the center.

Remove from the oven. Allow to cool completely in the pan before cutting.

OM NOM NOM!

 

Chili Spice Chocolate Brownies

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Bready or Not: Biscoff-Nutella Ecstasy Bars

Posted by on Jul 13, 2016 in biscoff spread, Blog, blondies, Bready or Not, brownies, chocolate | Comments Off

Last week I shared Peanut Butter Ecstasy Bars. This week I switch out the peanut butter for a version that tastes even better.

Bready or Not: Biscoff-Nutella Ecstasy Bars

The top and bottom layers use cookie butter (Biscoff, Speculoos, whichever!) while the middle layer uses just a touch of Nutella. That combination is luscious. Cookie dough and chocolate. Guh.

Bready or Not: Biscoff-Nutella Ecstasy Bars

I mentioned before that the peanut butter version can be crumbly, especially the edge pieces. Well, this new variation is even messier. Karmic balance for the extra deliciousness, right? The middle pieces were a touch gooey, even as the edge pieces pretty much shattered as they were cut.

Bready or Not: Biscoff-Nutella Ecstasy Bars

That’s not a bad thing here, though. These pieces are delicious. Lap them up. Save them to top ice cream or yogurt. Just please, don’t let them go to waste.

Bready or Not: Biscoff-Nutella Ecstasy Bars

Mind you, they’ll also go to your waist, but that’s a totally separate dilemma.

Bready or Not: Biscoff-Nutella Ecstasy Bars

Bready or Not: Biscoff-Nutella Ecstasy Bars

This variation of my Peanut Butter Ecstasy Bars uses Biscoff or Speculoos for the crust and Nutella in the filling for a fantastic cookie dough-chocolate combination. They might be crumbly and messy (especially the edges), but you’ll want to gobble up every morsel.

  • Crust:
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup Biscoff or Speculoos Cookie Butter
  • 1 1/2 cups white sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • Filling:
  • 2 eggs, room temperature
  • 2 Tablespoons Nutella or similar chocolate spread
  • 1/2 cup white sugar
  • 1/2 cup brown sugar, packed

Preheat oven to 375-degrees. Line a 9x13 pan with aluminum foil and apply nonstick spray.

In a large bowl, mix butter, cookie butter, and sugar. Add the vanilla. Slowly mix in the flour. Set aside about 1 cup of the dough, and firmly press the rest into the prepared pan.

Using the same bowl, make the filling. Beat together the eggs, Nutella, and two sugars. Spread this over the unbaked crust. Sprinkle the reserved dough over the top.

Bake for 20 to 25 minutes, until the dough it set and golden. Cool completely in pan. Slice into bars. The bars may be crumbly, especially the edge pieces, but every bit is delicious. Keeps for at least 3 days in a sealed container.

OM NOM NOM!

 

Bready or Not: Biscoff-Nutella Ecstasy Bars

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Bready or Not: Oreo and Caramel Cake Batter Brownies

Posted by on Jun 15, 2016 in Blog, Bready or Not, brownies, cake mix, chocolate, oreo | Comments Off

If you need a fast chocolate fix, I have the recipe for you.

Bready or Not: Oreo and Caramel Cake Batter Brownies

This uses cake mix as a base for decadent brownies. If you don’t have caramels, chop up some candy bars. Use full-size Oreos or break up some other kind of cookies. Just let caramel and chocolate, in some form, get cozy.

Bready or Not: Oreo and Caramel Cake Batter Brownies

After you combine everything, this bakes up in about 20 minutes. It smells like heaven, too. A heaven oozing with chocolate.

Bready or Not: Oreo and Caramel Cake Batter Brownies

These bars end up chewy and mild. If you want deeper flavor, use dark chocolate.

Bready or Not: Oreo and Caramel Cake Batter Brownies

This is a Bready or Not Original, too. I modified it from my Golden Oreo Cake Batter Blondies.

Bready or Not: Oreo and Caramel Cake Batter Brownies

Bready or Not: Oreo and Caramel Cake Batter Brownies

Use cake mix as a base to create quick, chewy brownies! Customize with whatever chocolate or candy you have handy, but you can’t go wrong with caramel and Oreos. A Bready or Not Original.

  • 1 box devil's food cake mix
  • 1 teaspoon espresso powder, optional but awesome
  • 1/4 cup canola oil
  • 1 egg, room temperature
  • 1/2 cup milk or half & half
  • 1 cup chocolate chips
  • 1/2 bag Caramel Bits or chopped caramel, about 5 ounces
  • 1 8-ounce bag Mini Oreos (or chopped Oreos), some reserved for top

Preheat oven to 350-degrees. Line a 9x13 pan with foil and apply nonstick spray or butter.

Combine first three ingredients in a large bowl. Add egg and milk. Fold in the chocolate chips, caramel pieces, and Mini Oreos.

Pour into prepared baking pan. Add the reserved Oreos on top. Bake for 20 minutes, or it until passes the toothpick test.

Allow to set for at least 30 minutes before cutting into squares.

OM NOM NOM!

 

Bready or Not: Oreo and Caramel Cake Batter Brownies

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Bready or Not: Baileys Irish Coffee Creamer Chocolate Mini Muffins

Posted by on Mar 9, 2016 in Blog, Bready or Not, breakfast, brownies, cake mix, chocolate, muffin | Comments Off

I’m not ashamed to use cake mix every now and then. It’s fast. It can make delicious things. In this case, about 70 delicious things.

Bready or Not: Baileys Irish Coffee Creamer Chocolate Mini Muffins

I doctored this recipe to use nonalcoholic refrigerated Baileys Coffee Creamer instead of the hard stuff, and I also adapted it for mini muffins. Loads of them.

Bready or Not: Baileys Irish Coffee Creamer Chocolate Mini Muffins

These are bite-sized dollops of chocolate: chocolate cake dappled with chocolate chips, with the added smoothness of Baileys. Plus, it’s fast to whip up, especially if you have more than one mini muffin pan!

Bready or Not: Baileys Irish Coffee Creamer Chocolate Mini Muffins

Since I bought a large container of coffee creamer (hey, it was a good sale, and I needed St. Patrick’s recipes, so…), you’ll see more recipes with Baileys featured the next two weeks as well!

Modified from Couponing & Cooking.

Bready or Not: Baileys Irish Coffee Creamer Chocolate Mini Muffins

Bready or Not: Baileys Irish Coffee Creamer Chocolate Mini Muffins

This shortcut recipe uses chocolate cake mix to churn out about 70 brownie-like mini muffins! Sure, you could use the hard Baileys in this, but nonalcoholic Baileys Coffee Creamer makes this kid and workplace friendly–and a LOT cheaper.

  • 1 box chocolate cake mix
  • 3 eggs
  • 1/2 cup vegetable oil
  • 1 cup Baileys Irish Coffee Creamer (nonalcoholic)
  • 1 cup semi-sweet or milk chocolate chips (+ additional for top, if desired)

Prep your mini muffin pans(s) by placing liners and dousing with nonstick spray. Note that the recipe makes about 70 mini muffins. Preheat the oven at 350-degrees.

In a large bowl, mix together the cake mix, eggs, oil, and Baileys Creamer. Once that's mixed to show no clumps, add the chocolate chips. The batter will be a little runny.

A teaspoon scoop makes it easy to dole out batter into the liners--but don't fill to the top! They will grow as they bake. Top with a few extra chocolate chips, if desired.

Bake for 10 to 12 minutes, until the tops are springy and the innermost muffins pass the toothpick test. Use a fork to pop them out and onto a rack to cool.

Store in a sealed container in the fridge or at room temperature.

OM NOM NOM!

 

Bready or Not: Baileys Irish Coffee Creamer Chocolate Mini Muffins

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Bready or Not: Dulce de Leche Brownies

Posted by on Feb 10, 2016 in Blog, Bready or Not, brownies, chocolate, holy taco church | Comments Off

Right before Valentine’s Day, I like to share new brownie or chocolate recipes. Today I’m posting a recipe that was originally at the Holy Taco Church: Dulce de Leche Brownies.

Dulce de Leche Brownies

This is a dangerous recipe, and I’m not just talking calories. Sweetened condensed milk becomes lava after mere minutes in the microwave. Make this recipe with care.

Dulce de Leche Brownies

I have had this recipe for ages–I clipped it off a box of Challenge Butter. Mind you, I live in Arizona, so I can easily buy ready-made canned Dulce de Leche at any store, but I wanted to go hardcore to make this accessible to cooks around the world.

There is a warning in the original recipe to watch the bowl closely. This is legit. After the 3rd cooking burst in the microwave, I found my bowl had runneth over. Sweetened condensed milk everywhere. HOT, sticky stuff. Stuff that burns. Yeah.

Dulce de Leche Brownies

I cleaned up the microwave and the outside of the bowl as best I could, and from then on, I did 50-60 second cooking bursts, and even then I stopped it early a few times.

Was it worth the clean-up and risk of 3rd degree burns? HECK YEAH. Brownies?! Hello!

This makes a 9×13 pan of luscious, fudgy brownies. If you like’em cakey, you’ll have to go elsewhere. Sorry. The dulce de leche isn’t a super-thick layer. You can’t even see it in most of the bars, but you taste it. It’s ninja dulce de leche.

Dulce de Leche Brownies

Subtle. Sweet. Potentially harmful to your health while preparing and while eating.

Modified from recipe from Challenge Butter.

Bready or Not: Dulce de Leche Brownies

Dulce de Leche Brownies

Dulce de Leche adds a layer of sweetness to these luscious, fudgy brownies! This is modified from a Challenge Butter recipe; my version was originally posted at the Holy Taco Church.

  • Dulce de Leche
  • 14 oz can sweetened condensed milk
  • 1 Tablespoon corn syrup
  • 2 Tablespoons butter
  • Brownies
  • 1 cup (2 sticks) butter, softened
  • 11/4 cups granulated sugar
  • 1/2 cup brown sugar
  • 4 eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup flour
  • 1 teaspoon espresso powder (optional but awesome)
  • 3/4 cup unsweetened cocoa powder, sifted
  • 1/2 teaspoon salt
  • 1 recipe Dulce de Leche (above) (or use canned Dulce de Leche)
  • 1/2 cup chocolate chips

To make Dulce de Leche

(Note that you can buy canned Dulce de Leche on the Hispanic foods aisle in many grocery stores and skip this step! You can also make it in a crock pot or stove--look up these other methods online. Microwave is faster, but has some danger involved.)

Combine sweetened condensed milk and corn syrup in a LARGE microwave safe bowl. You need the bowl large because the stuff will start to boil like an erupting volcano.

Microwave on 50% power, stopping and stirring every 2 minutes. Start watching VERY CAREFULLY about the 5 minute point. It will start to boil over very quickly. Start doing 1 minute increments, stirring well in between. At the 10 to 12 minute point, it will thicken and look caramel-colored rather than white. It might look curdled but that goes away when you stir. Add in the butter and stir until it's melted. Set aside.

To Make the Brownies

Preheat oven to 325-degrees F. Line a 9x13 pan with foil and butter it or spray it with Pam.

In a large bowl, cream the butter and sugars until fluffy. Beat in eggs and vanilla. Combine flour, espresso powder, cocoa, and salt. Add dry ingredients into creamed mixture; mix until well blended.

Spread about 1/2 of mixture in the prepared pan. This will just cover the bottom. Drop spoonfuls of Dulce de Leche evenly over this layer and smooth out. Sprinkle chocolate chips all over. Cover with remaining brownie batter; an offset spatula is great to smooth it to the edges.

Bake 35 to 40 minutes. Cool and cut into squares.

OM NOM NOM!

Dulce de Leche Brownies

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