brownies

Bready or Not Original: Small Batch Cakey Brownies

Posted by on May 5, 2021 in Blog, Bready or Not, brownies, cake, chocolate | 0 comments

Sometimes you just need a few brownies. That’s the perfect time for this Small Batch Cakey Brownies recipe.

Bready or Not Original: Small Batch Cakey Brownies

These are not monstrously thick brownies. They are thin with a crackled top, with a nice, cakey moist crumb.

Bready or Not Original: Small Batch Cakey Brownies

I created this recipe by combining about four other recipes, trying to find a middle ground recipe that my son would like. This is the one that turned out to be the winner.

Bready or Not Original: Small Batch Cakey Brownies

Even better, I found out these brownies kept well for an entire week in a sealed container at room temperature–and who knows, maybe they could last a lot longer? In any case, there’s no urgent need to gorge on them lest they go bad.

Bready or Not Original: Small Batch Cakey Brownies

These brownies are all about goodness.

 

Bready or Not Original: Small Batch Cakey Brownies

This recipe makes a small, thin batch of delicious cakey brownies. These have a crackled top with loads of chocolate flavor below.
Course: Dessert, Snack
Cuisine: American
Keyword: brownies, chocolate
Author: Beth Cato

Ingredients

  • 2 ounces semi-sweet chocolate
  • 6 Tablespoons unsalted butter
  • 1 cup white sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon fine sea salt
  • 1/4 cup all-purpose flour
  • 1/4 cup cake flour
  • 1/2 cup milk chocolate chips

Instructions

  • Preheat the oven to 350-degrees. Line a 9x9 or 8×8-inch pan with foil, letting foil overhang each side. Apply nonstick cooking spray.
  • In a microwave-safe bowl, microwave the chocolate and butter on high in 30 second increments, stirring between each burst, until everything is melted. Let cool slightly.
  • Using a stand mixer or hand mixer, in a large bowl beat together the sugar and eggs for 3 to 5 minutes, until they are pale, light, and fluffy. Pour in the cooled chocolate and butter mixture, followed by the vanilla.
  • Combine the salt and both flours in a bowl. Stir in the chocolate chips. Fold flour mix into the wet ingredients. Pour into the prepared pan and even out.
  • Bake for 20 minutes, or until a toothpick inserted in the center comes out with moist crumbs attached. Cool completely. Use foil onto a cutting board to slice into bars.
  • Brownies will keep for upwards of a week in a sealed container at room temperature.

OM NOM NOM!

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    Bready or Not: Triple-Chocolate Brownies

    Posted by on Mar 31, 2021 in Blog, Bready or Not, brownies, chocolate | 0 comments

    These Triple-Chocolate Brownies are loaded with three kinds of chocolate, cocoa, and a unique blend of flours: all-purpose along with chickpea flour.

    Bready or Not: Triple-Chocolate Brownies

    What does the chickpea flour do for the recipe? Well, it handles moisture differently. That makes these dense, moist, in a texturally more complex way than the usual all-wheat-flour brownies.

    Bready or Not: Triple-Chocolate Brownies

    The flavor is also more complex. Soon after baking, these brownies taste almost like they have breakfast cereal mixed in. You can tell something is different.

    Bready or Not: Triple-Chocolate Brownies

    Like a lot of chocolate baked goods, though, these taste better after a day. In these brownies, that means the complicated flavors deepen. They taste more chocolaty, more delicious.

    Bready or Not: Triple-Chocolate Brownies

    If you don’t want to fuss with a big bag of chickpea flour, check out your local grocery or natural goods stores that have flours in bins. In the Phoenix area, that includes Sprouts and WinCo.

    Once you make these brownies, though, you may want to make them again soon, so maybe a larger amount of chickpea flour isn’t a bad thing.

    Modified from February 2020 Bake from Scratch/Bob’s Red Mill lesson.

    Bready or Not: Triple-Chocolate Brownies

    These luscious brownies are loaded with three kinds of chocolate, cocoa, and a unique blend of flours: all-purpose along with chickpea flour. These brownies will taste better after a day to chill in the fridge. Modified from February 2020 Bake from Scratch/Bob’s Red Mill lesson.
    Course: Dessert, Snack
    Cuisine: American
    Keyword: brownies, chickpeas, chocolate
    Author: Beth Cato

    Equipment

    • 9×13 baking pan

    Ingredients

    • 1 1/2 cups semisweet chocolate divided
    • 1 1/4 cups milk chocolate chips divided
    • 1 cup unsalted butter 2 sticks, cubed
    • 1 cup white sugar
    • 1 cup brown sugar packed
    • 1 1/4 cups all-purpose flour
    • 1/2 cup chickpea flour
    • 1/4 cup Dutch process cocoa powder sifted
    • 2 teaspoons kosher salt
    • 1 teaspoon espresso powder
    • 4 large eggs room temperature, lightly beaten
    • 2 teaspoons vanilla extract
    • 1/2 cup white chocolate chips

    Instructions

    • Preheat oven at 325-degrees. Line a 13×9 pan with foil and apply nonstick spray or butter.
    • Using a double boiler on the stove top or a microwave-safe bowl in the microwave, melt together 1 cup of dark chocolate/semi-sweet chocolate chips, 3/4 cup milk chocolate chips, and butter. Heat until it can be stirred smooth. Remove from heat and stir in all of the sugar. Set aside.
    • In a medium bowl, mix together both flours, cocoa powder, salt, and espresso powder. Set aside.
    • Return to the chocolate bowl. Mix in the eggs and vanilla. Gradually fold in the dry ingredients, and follow up with the rest of the three kinds of chocolate chips. Spread the batter evenly in the prepared pan.
    • Bake until the center passes the toothpick test, about 35 to 40 minutes. Cool completely at room temperature or speed the process in the fridge. Use the foil to lift the contents onto a cutting board. Slice into bars.
    • Store in an airtight container in the fridge up to a week. Like many chocolate baked goods, these brownies will actually taste better after the first day as the flavor intensifies.

    OM NOM NOM!

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      Bready or Not Original: Classic Brownies

      Posted by on Feb 10, 2021 in Blog, Bready or Not, brownies, chocolate | 0 comments

      Each year around Valentine’s Day, I like to share a chocolatey recipe. For this year, we’re going for Classic Brownies.

      Bready or Not Original: Classic Brownies

      This straightforward recipe makes a 13×9 pan of luscious, moist brownies. They have a rich middle and a crackly top.

      Bready or Not Original: Classic Brownies

      Yes, they might crumble a little, but they are by no means dry. Not unless they are overbaked.

      Bready or Not Original: Classic Brownies

      These brownies are great on their own but would be out-of-this-world paired with some ice cream or fruit, or both of those at once.

      Bready or Not Original: Classic Brownies

      Store these at room temperature for a few days at most, or freeze them for several months.

      Bready or Not Original: Classic Brownies

      You can’t go wrong with these classic brownies! This recipe makes a big casserole dish of chocolaty goodness. Make this recipe to share, or freeze some brownies for later!
      Course: Dessert, Snack
      Cuisine: American
      Keyword: brownies, chocolate, coffee
      Author: Beth Cato

      Equipment

      • 13×9 pan

      Ingredients

      • 8 ounces semisweet chocolate chips
      • 1 cup unsalted butter 2 sticks
      • 2 cups all-purpose flour
      • 1/4 cup unsweetened Dutch-process cocoa powder sifted
      • 2 1/2 cups white sugar
      • 1 Tablespoon espresso powder or instant coffee granules
      • 2 teaspoons ground cinnamon
      • 6 eggs room temperature
      • 2 teaspoons vanilla extract

      Instructions

      • Preheat oven at 325-degrees. Line a 13×9 pan with foil and apply nonstick spray or butter.
      • In a medium microwave-safe bowl, microwave the chocolate and butter in very short bursts, stirring well between each pass, until it is melted and smooth. Set aside to cool.
      • In a small bowl, combine the flour and cocoa.
      • In a large bowl, combine the sugar, espresso powder, and cinnamon. Pour in the chocolate mixture. Beat until just combined. Add eggs, one at a time, followed by the vanilla. Gradually stir in the flour-cocoa mix. Spread the batter in the prepared pan.
      • Bake for 35 to 42 minutes, until the edges start to pull away from the sides of the pan and the very middle passes the toothpick test. Set on rack to completely cool.
      • Use the foil to lift the brownies onto a cutting board. Cut into bars. Store in a sealed container at room temperature. Brownies can also be layered in wax paper and frozen for later enjoyment.

      OM NOM NOM!

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        Bready or Not Original: Cocoa Nib Brownies

        Posted by on Jan 20, 2021 in Blog, Bready or Not, brownies, chocolate | Comments Off on Bready or Not Original: Cocoa Nib Brownies

        Cocoa nibs add chocolate flavor and a crunch to baked goods, and they are fantastic atop these Cocoa Nib Brownies!

        Bready or Not Original: Cocoa Nib Brownies

        Cocoa nibs are strongly flavored like dark chocolate. You don’t need a lot of them to add a boost to these brownies.

        Bready or Not Original: Cocoa Nib Brownies

        The original version of this recipe involved melting the chocolate and butter on the stovetop. Ain’t nobody got time for that. I ended up reworking the entire recipe.

        Bready or Not Original: Cocoa Nib Brownies

        I’m all about using the microwave whenever I can. Fast to heat up, convenient to stick the bowl in the dishwasher afterward!

        Bready or Not Original: Cocoa Nib Brownies

        Of course, you can go back to the stove top method if you want. Either way, you get a delicious, chewy brownie packed with chocolate flavor plus a crunch.

        Bready or Not Original: Cocoa Nib Brownies

        This recipe results in a luscious brownie with an extra crunch and flavor boost courtesy of cocoa nibs.
        Course: Dessert, Snack
        Cuisine: American
        Keyword: brownies, chocolate, cocoa nibs
        Author: Beth Cato

        Equipment

        • 9×13 dish
        • big microwave-safe bowl
        • uneven spatula

        Ingredients

        • 1 cup unsalted butter 2 sticks
        • 10 ounces bittersweet chocolate chips
        • 1 3/4 cups white sugar
        • 4 large eggs room temperature
        • 1 1/2 teaspoons vanilla extract
        • 1 1/4 cups all-purpose flour
        • 1/4 teaspoon kosher salt
        • 1/4 cup cocoa nibs plus 1 Tb

        Instructions

        • Preheat oven at 350-degrees. Line a 9×13 pan with foil and apply nonstick spray or butter.
        • In a big microwave-safe bowl, in short bursts melt together the butter and 1 1/4 cups of the bittersweet chocolate chips, stirring well between each pass, until everything is melted together and smooth.
        • Whisk sugar into the chocolate. It’s okay if it still looks somewhat grainy. Beat in the eggs and vanilla, following up with the flour and salt. Once no streaks of white remain, fold in the last 3/4 cups of chocolate chips.
        • Pour batter into the pan and use an uneven spatula to spread it to corners. Sprinkle the cocoa nibs evenly all over the stop.
        • Bake for 25 to 28 minutes, until a toothpick stuck in the center comes out clean. Set out to cool completely. Use the foil to lift the contents onto a cutting board, and slice into pieces. Store in a sealed container at room temperature for up to 3 days.

        OM NOM NOM!

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          Bready or Not Original: S’Mores Brownies

          Posted by on Mar 18, 2020 in Blog, Bready or Not, brownies, chocolate | Comments Off on Bready or Not Original: S’Mores Brownies

          Create luscious S’Mores in brownie-bar form with my original recipe for S’Mores Brownies!

          Bready or Not Original: S'Mores Brownies

          I had a jar of marshmallow fluff I wanted to use. I deliberated what to use it for and hit upon S’Mores Brownies, but to my surprise, I didn’t find an existing recipe that used jarred fluff. Time to make my own recipe!

          Bready or Not Original: S'Mores Brownies

          Using regular marshmallows to bake is delicious and all, but you also end up with caramelized, hollow sections. I wanted marshmallows to stay soft and gooey alongside the chocolate crumb. By golly, my idea worked!

          Bready or Not Original: S'Mores Brownies

          This is definitely a brownie for people who love chocolate. I loaded it with chocolate chips, inside and out. The graham cracker crumb and marshmallow complement it in a beautiful way.

          Bready or Not Original: S'Mores Brownies

          This will look messy as a batter. Marshmallow fluff is not the easiest stuff to work with. It’s lumpy and sticky. The good news is, as the pan bakes, the contents will even out. The resulting marble effect make it look as delicious as it tastes.

          Bready or Not Original: S'Mores Brownies

          Store these brownies in a sealed container for days–and they can be frozen for longer, too.

          Bready or Not Original: S'Mores Brownies

          This Bready or Not Original recipe melds jarred marshmallow fluff and graham cracker crumbs into brownies, creating luscious, portable S'Mores!
          Course: Dessert, Snack
          Cuisine: American
          Keyword: brownies, chocolate, marshmallow
          Author: Beth Cato

          Ingredients

          • 1/4 cup unsalted butter half cube
          • 2 cups semisweet chocolate chips divided
          • 1/2 cup white sugar
          • 2 eggs room temperature
          • 2/3 cup all-purpose flour
          • 1/2 teaspoon baking powder
          • 1/4 teaspoon salt
          • 7 ounces marshmallow fluff one jar
          • 1/2 cup graham cracker crumbs

          Instructions

          • Preheat oven at 350-degrees. Line an 8x8 or 9x9 pan with heavy foil and apply butter or nonstick spray.
          • In a microwave safe bowl, heat the butter and 1 cup of chocolate chips in brief bursts until fully melted and smooth; watch it carefully and stir well between each burst. Stir in the white sugar, followed by eggs, flour, baking powder, and salt.
          • Pour half the chocolate batter into the ready pan and spread into an even layer. Add small dollops of the marshmallow fluff across the top; it will be gloppy and sticky, so don't worry about getting it even.
          • Sprinkle graham cracker crumbs over the fluff and batter. Drop dollops of the rest of the chocolate batter on top along with the remaining 1 cup chocolate chips. Even out a bit, then use a butter knife or narrow spatula to swirl the layers together for a marbled effect. It may be mountainous in some areas but it will even out as it bakes.
          • 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 sticking. Keeps for up to three days, or freeze for later enjoyment.

          OM NOM NOM!

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            Bready or Not: Chocolate-Swirled Pumpkin Bars

            Posted by on Oct 9, 2019 in Blog, blondies, Bready or Not, brownies, chocolate, pumpkin | Comments Off on Bready or Not: Chocolate-Swirled Pumpkin Bars

            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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