chocolate

Bready or Not: Dulce de Leche Brownies Redux

Posted by on Dec 20, 2023 in Blog, Bready or Not, brownies, chocolate | 0 comments

Do you need a brownie recipe that will really impress people this holiday season? Try these Dulce de Leche Brownies!

Bready or Not: Dulce de Leche Brownies Redux

This is a resurrected recipe that was originally shared on the Holy Taco Church, which I then reposted here on my site in 2015. It was a big hit back then–I had several people reach out to say they tried it and loved it.

Bready or Not: Dulce de Leche Brownies Redux

Now, one big warning: 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. I originally advised using 10-12 minutes total time to make the dulce de leche in the microwave, but when I remade it this year, I did shorter bursts and spent more like 15 minutes, and there were no scalding-hot overflows.

Bready or Not: Dulce de Leche Brownies Redux

So, take care with this recipe, and know that the reward for your risk is sweet indeed.

Bready or Not: Dulce de Leche Brownies Redux

These indulgent, rich brownies are a real treat!
Course: Dessert, Snack
Author: Beth Cato

Equipment

  • microwave
  • large bowl
  • 9×13 pan
  • aluminum foil
  • nonstick spray
  • uneven spatula

Ingredients

Dulce de Leche

  • 14 ounces sweetened condensed milk can
  • 1 Tablespoon corn syrup
  • 2 Tablespoons unsalted butter

Brownies

  • 1 cup unsalted butter softened (2 sticks)
  • 1 1/4 cups white sugar
  • 1/2 cup brown sugar packed
  • 4 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon espresso powder optional but awesome
  • 3/4 cup unsweetened cocoa powder sifted
  • 1/2 teaspoon salt
  • 1/2 cup chocolate chips

Instructions

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 may 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 can start to boil over very quickly. Start doing 1 minute increments, stirring well in between. Somewhere from 10 to 15 minutes, it will thicken and look caramel-colored rather than white, at which point it is ready. 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 at 325-degrees. Line a 9×13 pan with foil and butter it or apply nonstick spray.
  • In a large bowl, cream the butter and sugars until fluffy. Beat in eggs and vanilla. Combine flour, espresso powder (if using), 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 with an uneven spatula. Sprinkle chocolate chips all over. Cover with remaining brownie batter using clean uneven spatula.
  • Bake 35 to 40 minutes, until the middle passes the toothpick test. Cool and cut into squares.

OM NOM NOM!

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    Bready or Not: Half and Half Cookies

    Posted by on Dec 13, 2023 in Blog, Bready or Not, brownies, chocolate, cookies | Comments Off on Bready or Not: Half and Half Cookies

    You don’t have to choose between chewy chocolate cookies and brownies with this delectable recipe for Half and Half Cookies. You can enjoy both, and in the same bite, if you want!

    Bready or Not: Half and Half Cookies

    This recipe is wonderfully straightforward. The dough doesn’t even need to be chilled. You mix, bake, and enjoy.

    Bready or Not: Half and Half Cookies

    Recipes like this are when a teaspoon scoop comes in handy for creating even portions of dough. The resulting cookie is fairly large because it’s essentially two mini cookies merged like Voltron to create something even more awesome.

    Bready or Not: Half and Half Cookies

    Bready or Not: Half and Half Cookies

    These cookies offer two distinct flavors in one delicious bite. Makes about 43 cookies.
    Course: Dessert, Snack
    Keyword: chocolate, cookies
    Servings: 43 cookies
    Author: Beth Cato

    Equipment

    • parchment paper
    • food scale
    • teaspoon scoop or spoon

    Ingredients

    Main dough

    • 3 cups all-purpose flour
    • 1/2 teaspoon baking soda
    • pinch salt
    • 1 cup unsalted butter room temperature (2 sticks)
    • 1 cup brown sugar packed
    • 1/2 cup white sugar
    • 2 large eggs room temperature
    • 2 teaspoons vanilla extract
    • 11 ounces white chocolate chips 1 bag

    Cocoa dough

    • 1/4 cup white sugar
    • 1/4 cup unsweetened cocoa powder sifted

    Instructions

    • Preheat oven to 350-degrees. Line a large cookie sheet with parchment paper.
    • In a small bowl, sift together flour, baking soda, and salt. Set aside.
    • In a large bowl, beat together butter, brown sugar, and white sugar until smooth, scraping the bottom of the bowl a few times to ensure everything is combined. Add eggs, one at a time, followed by the vanilla. Gradually beat in the flour mixture.
    • Use a food scale to divine dough in half between two bowls. To one dough, add the extra sugar and cocoa, stirring until the color is consistent. Divide the white chocolate chips in half between the two doughs and fold in to incorporate.
    • Use the teaspoon scoop to dole out one scoop of white dough, one scoop of cocoa dough and press together. Flatten slightly so that the half-and-half dough is visible. Set each combined dough ball spaced out on the baking sheet.
    • Bake for 11 to 13 minutes, until cookies look set. Let them rest on the sheet for about 5 minutes before transferring to a cooling rack. Store them in an airtight container for up to 3 days at room temperature.

    OM NOM NOM!

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      Bready or Not Original: “Coal” Double Chocolate Cookies

      Posted by on Dec 6, 2023 in Blog, Bready or Not, brownies, chocolate, cookies | Comments Off on Bready or Not Original: “Coal” Double Chocolate Cookies

      For about a decade, I had it in my head that I wanted to surprise my husband’s co-workers at the nuclear plant with coal cookies as a holiday surprise. I wasn’t sure how to go about it until I saw a brownie-style cookie recipe and decided evolve it with some modifications and a coating of sparkly black sugar. The result: “Coal” Double Chocolate Cookies.

      Bready or Not Original: "Coal" Double Chocolate Cookies

      These still taste like crunchy-chewy brownies. The black sugar adds a sweetly crisp outer layer… and in my case, it also turned tongues blue! I didn’t expect that, and it made the gag cookies even funnier to me. I don’t know if all black sugar brands will do that, so if you actually want that effect, you may need to do some testing.

      Bready or Not Original: "Coal" Double Chocolate Cookies

      These cookies were a hit at the nuclear plant, a delicious joke that everyone got. Do note that if you want to stick these in stockings, use small baggies–most of the sugar stays put, but some will come off. That’s the way the (coal) cookies crumble.

      Bready or Not Original: "Coal" Double Chocolate Cookies

      Bready or Not Original: “Coal” Double Chocolate Cookies

      At a basic level, these are great brownie cookies, but if you roll the dough balls in black sugar crystals, you get "coal cookies" that are great for laughs at holiday time. This is coal that folks won't mind finding in their stocking (but do place the cookies in a bag so they don't shed sugar everywhere)!
      Course: Dessert, Snack
      Cuisine: American
      Keyword: chocolate, cookies, holiday, walnuts
      Servings: 63 cookies
      Author: Beth Cato

      Equipment

      • baking sheet
      • parchment paper
      • teaspoon scoop or spoon

      Ingredients

      • 1 cup unsalted butter room temperature
      • 1 cup white sugar
      • 1/2 cup brown sugar packed
      • 1 teaspoon vanilla extract
      • 1 large egg room temperature
      • 1/3 cup baking cocoa sifted
      • 1 teaspoon espresso powder optional, for deeper chocolate flavor
      • 2 Tablespoons milk or half & half
      • 1 3/4 cups all-purpose flour
      • 1/2 teaspoon baking powder
      • 1 cup walnuts chopped
      • 1 cup chocolate chips
      • 1 cup black sugar crystals for topping

      Instructions

      • Cream together butter, sugars, and vanilla. Beat in the egg. Add the cocoa, espresso powder (if using), and milk. Gradually add in the flour and baking powder, scraping the bottom of the bowl to incorporate everything. Fold in the walnuts and chocolate chips. Wrap dough with plastic wrap and set in fridge to firm up for 30 minutes.
      • Preheat oven at 350-degrees. Line a baking sheet with parchment paper. Place black sugar in a small bowl.
      • Use a teaspoon scoop or spoon to create a lump of dough. Roll it in black sugar to coat. Place spaced out on cookie sheet.
      • Bake for 9 to 11 minutes. Watch for the cookies to look set; it will otherwise be difficult to gauge doneness because of the cookies’ dark color. Let sit on sheet a few minutes, then move to a cooling rack. Pack cooled cookies in a sealed container at room temperature.

      OM NOM NOM

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        Bready or Not: Chocolate Chip Peanut Butter Cookies

        Posted by on Nov 1, 2023 in Blog, Bready or Not, chocolate, cookies, nutty | Comments Off on Bready or Not: Chocolate Chip Peanut Butter Cookies

        You cannot get a more classic American pairing than chocolate and peanut butter. These Chocolate Chip Peanut Butter Cookies are a dose of delicious nostalgia.

        Bready or Not: Chocolate Chip Peanut Butter Cookies

        These cookies contain some rolled oats, but I wouldn’t term them oatmeal cookies. They don’t have that much density. Rather, these cookies are light and chewy.

        Bready or Not: Chocolate Chip Peanut Butter Cookies

        The dough doesn’t need any chill time in the fridge. Mix it and bake it right away.

        Bready or Not: Chocolate Chip Peanut Butter Cookies

        Bready or Not: Chocolate Chip Peanut Butter Cookies

        This is a classic cookie recipe, simple and delicious.
        Course: Dessert, Snack
        Cuisine: American
        Keyword: chocolate, cookies, oats, peanut butter
        Servings: 46 cookies
        Author: Beth Cato

        Equipment

        • teaspoon scoop or spoon
        • baking sheet
        • parchment paper

        Ingredients

        • 1/2 cup unsalted butter (1 stick) room temperature
        • 1/2 cup white sugar
        • 1/3 cup brown sugar packed
        • 1/2 cup peanut butter chunky or creamy
        • 1 large egg room temperature
        • 1 teaspoon vanilla extract
        • 1 cup all-purpose flour
        • 1/2 cup old-fashioned oats also called rolled oats
        • 1 teaspoon baking soda
        • 1/4 teaspoon salt
        • 1 cup semisweet chocolate chips

        Instructions

        • Preheat oven at 350-degrees. Line a baking sheet with parchment paper.
        • In a large bowl, cream together the butter and sugars. Add the peanut butter, egg, and vanilla.
        • In another bowl, stir together the flour, oats, baking soda, and salt. Gradually combine the contents of both bowls. Fold in the chocolate chips.
        • Use a teaspoon scoop or spoon to place rounded balls of dough spaced-out on the cookie sheet. Flatten them slightly. Bake for 10 to 12 minutes, until set and golden. Cool on cookie sheet for 10 minutes before transitioning cookies to rack. Store cookies in a sealed container at room temperature.

        OM NOM NOM!

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          Bready or Not Original: Swirled Cookie Butter Brownie Bars

          Posted by on Oct 18, 2023 in biscoff spread, Blog, blondies, Bready or Not, brownies, cheese galore, chocolate, cookies | Comments Off on Bready or Not Original: Swirled Cookie Butter Brownie Bars

          These Swirled Cookie Butter Brownie Bars are thick and luscious with just the right balance of chocolate and cookie dough flavors.

          Bready or Not Original: Swirled Cookie Butter Brownie Bars

          If you’re one of those people who had just to discover the joys of cookie butter–you’re in for a treat! Think cookies blended with oil to create a spreadable mass just like peanut butter. There is nothing healthy about it, but it tastes like cookie dough. You can find it at Trader Joe’s as Speculoos and at other stores as Biscoff or as a generic.

          Bready or Not Original: Swirled Cookie Butter Brownie Bars

          Cookie butter can pretty much replace peanut butter in any recipe, or even on something as simple as a sandwich. Here, it’s great swirled in with brownie batter. Chocolate and cookie dough, ever the perfect combination.

          Bready or Not Original: Swirled Cookie Butter Brownie Bars

          Since the swirl-in includes cream cheese, be sure to refrigerate these after they’ve baked and cooled. They are divine straight from the fridge!

          Bready or Not Original: Swirled Cookie Butter Brownie Bars

          These gorgeously-swirled bars infuse the gentle flavor of cookie butter with rich brownies, a perfect combination.
          Course: Dessert, Snack
          Keyword: brownies, cookie butter, cookies, cream cheese
          Author: Beth Cato

          Equipment

          • 13×9 pan
          • aluminum foil
          • nonstick spray
          • uneven spatula
          • cutting board

          Ingredients

          Brownie base

          • 3 large eggs room temperature
          • 1 cup unsalted butter (2 sticks) melted
          • 2 teaspoons vanilla extract
          • 2 cups white sugar
          • 1 1/4 cups all-purpose flour
          • 3/4 cup baking cocoa sifted
          • 1/2 teaspoon baking powder
          • 1/4 teaspoon salt
          • 1 cup milk chocolate chips

          Cookie butter swirl-in

          • 2 boxes cream cheese (8 ounces each) softened
          • 1/2 cup creamy cookie butter
          • 1/4 cup white sugar
          • 1 large egg room temperature
          • 2 Tablespoons milk

          Instructions

          • Preheat oven at 350-degrees. Line a 13×9 pan with foil and apply nonstick spray.
          • In a big bowl, beat together eggs, butter, and vanilla. In another bowl, combine the brownie dry ingredients and gradually add them to the egg mix. Fold in the chocolate chips. Set aside 1 cup of the brownie batter for the topping. Scoop the rest into the prepared pan and use an uneven spatula to even it out.
          • In another bowl, beat together the cream cheese blocks, cookie butter, and sugar. Once that is blended, add the egg and milk. Use an uneven spatula to spread the mixture in a thin layer across the top of the brownie batter in the pan. Dollop the reserved brownie batter on top. Use the tip of the uneven spatula or a butter knife to create swirls.
          • Bake pan for 35 to 40 minutes, until the very middle passes the toothpick test. Cool on a wire rack for an hour, then place in fridge to completely chill. Use the foil to lift the contents onto a cutting board. Slice up and store in a sealed container in the fridge. Keeps for at least 3 days.

          OM NOM NOM!

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            Bready or Not Original: Honey Ginger Blondies

            Posted by on Sep 13, 2023 in Blog, blondies, Bready or Not, chocolate | Comments Off on Bready or Not Original: Honey Ginger Blondies

            These Honey Ginger Blondies are sweet and spicy-warm, the bars chewy and delightful.

            Bready or Not Original: Honey Ginger Blondies

            Many years ago, back in January 2016, I posted a recipe for Honey Blondies. They were smooth and sweet. Quite excellent. Earlier this year, I resolved to rework the recipe because I needed to use up ingredients prior to moving.

            Bready or Not Original: Honey Ginger Blondies

            It took me several bakes to get the balance right. I wanted the ginger present, warm and cozy. I wanted adequate chocolate to balance with the sweetness of the sugar and honey. The textures needed to be right, too–the interior smooth but for the chewy bits of candied ginger and softened chocolate.

            Bready or Not Original: Honey Ginger Blondies

            The result is a delicious, unique recipe that is perfect year-round!

            Bready or Not Original: Honey Ginger Blondies

            These bars are chewy with spicy-warm flavor to accompany the sweetness.
            Course: Dessert, Snack
            Keyword: bars, chocolate, gingerbread
            Author: Beth Cato

            Equipment

            • large saucepan
            • 9×13 pan
            • aluminum foil
            • nonstick spray

            Ingredients

            • 1 cup unsalted butter 2 sticks
            • 2/3 cup honey
            • 1 1/2 cups brown sugar packed
            • 1 1/2 Tablespoons fresh ginger
            • 2 1/2 cups flour
            • 2 large eggs room temperature
            • 1 1/2 Tablespoons vanilla extract
            • 2 teaspoons coarse salt
            • 1 1/4 cup candied ginger chopped
            • 1 cup semisweet chocolate chips

            Instructions

            • Melt butter and honey in a large saucepan. Stir in the brown sugar and fresh ginger. Remove from heat and set aside to cool for about 20 minutes.
            • Since the contents are still likely a bit warm, add some of the flour and stir to cool things off. Mix in the eggs and vanilla extract followed by the rest of the flour and the salt. Mix until just combined, and let it continue to cool about 30 minutes.
            • Preheat the oven to 350-degrees. Prepare a 9×13 pan by lining with foil and greasing with nonstick spray or butter. Fold the candied ginger and chocolate chips into the batter, then spread into the pan.
            • Bake for about 30 minutes; the edges will just be turning brown. Let the blondies cool completely on a wire rack, speeding the process in the fridge, if desired. Use the foil to lift them out to cut into squares. Store in an airtight container.

            OM NOM NOM!

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