chocolate

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 Original: No-Bake Peanut Butter Bars

    Posted by on Apr 7, 2021 in Blog, blondies, Bready or Not, chocolate, no-bake dessert, nutty | 0 comments

    When you need a dessert in a hurry, these delicious No-Bake Peanut Butter Bars are the way to go.

    Bready or Not Original: No-Bake Peanut Butter Bars

    I especially enjoy this recipe because it doesn’t involve the oven, which is a wonderful thing during Arizona summers.Bready or Not Original: No-Bake Peanut Butter Bars

    These bars come together in minutes thanks to a microwave, and they only need a few hours to set. You end up with an entire casserole dish of candy bars. Yum.

    Bready or Not Original: No-Bake Peanut Butter Bars

    Use crunchy or creamy peanut butter. I used a jar from Trader Joe’s that had flaxseeds mixed in, and my son didn’t like it. This recipe gave me a way to use it up by sending the result with my husband to work!

    Bready or Not Original: No-Bake Peanut Butter Bars

    This would be an easy recipe to dress up, too. Add sprinkles, nuts, or cacao nibs atop the chocolate. Have fun with it!

    Bready or Not Original: No-Bake Peanut Butter Bars

    This quick and easy microwave-based recipe uses most of a pound jar of peanut butter to whip up a whole casserole dish of delicious candy bars.
    Course: Dessert, Snack
    Cuisine: American
    Keyword: chocolate, no bake, peanut butter
    Author: Beth Cato

    Equipment

    • 13x9 pan
    • large microwave-safe bowl
    • uneven spatula

    Ingredients

    Bars

    • 2 cups peanut butter crunchy or smooth
    • 1 cup unsalted butter 2 sticks
    • 2 cups graham cracker crumbs
    • 2 cups confectioners' sugar

    Ganache

    • 1 1/2 cups chocolate chips semisweet, dark, milk, or a mix
    • 1/4 cup peanut butter crunchy or smooth

    Instructions

    • Line a 13x9 pan with foil and apply nonstick spray or butter.
    • In a large microwave-safe bowl, melt together the peanut butter and butter by zapping in short increments and stirring well between each pass. Once they mix together, stir in the graham cracker crumbs and confectioners' sugar. Spread the mixture into the prepared pan. Use a hands or maybe a piece of waxed paper and a heavy glass to compress the layer as much as possible.
    • Use the same microwave-safe bowl to bowl for the chocolate chips and peanut butter, again zapping in brief increments and stirring well between each burst. Once they can mix together smoothly, dump dollops atop the layer in the pan. Use an uneven spatula to even out the chocolate to the edges.
    • Chill in the fridge for at least 2 hours.
    • Use the foil to lift the contents onto a cutting board. Let sit for about 10 minutes, enough time to soften the chocolate so that it doesn't shatter when sliced. Use a long knife or sharp bench knife to cut bars. If desired, cut off edges first to produce neater pieces to share.
    • Store bars in a sealed container in the fridge with waxed paper between the layers. Keeps for days.

    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: S’mores Cake Mix Bars

        Posted by on Feb 17, 2021 in Blog, blondies, Bready or Not, cake mix, chocolate, cookies | 0 comments

        Cake mix is fantastic ingredient to keep in the pantry for a quick-fix dessert. It’s easy to doctor into something extraordinary, such as with these S’mores Cake Mix Bars.

        Bready or Not Original: S'mores Cake Mix Bars

        This is a treat that doesn’t taste like cake mix at the end. It’s just sweet and wonderful, courtesy of the lovely combination of ingredients.

        Bready or Not Original: S'mores Cake Mix Bars

        I used ready-made graham crackers crumbs here, but really, you could probably use various kind of vanilla cookies, smashed, to mix in. Vanilla wafers or even Golden Oreos would be good substitutes.

        Bready or Not Original: S'mores Cake Mix Bars

        I love bar recipes like this where ingredients are swirled together at the end. There is something visually delightful about that marbled look.

        Bready or Not Original: S'mores Cake Mix Bars

        Be sure that when these bars are sliced, they are stores with waxed paper between the layers. Marshmallow makes things a bit sticky! And delicious.

        Bready or Not Original: S'mores Cake Mix Bars

        Bready or Not Original: S’mores Cake Mix Bars

        This original Bready or Not recipe uses cake mix for a quick-fix delicious dessert that doesn’t at all taste like cake mix. It’s just plain delicious.
        Course: Dessert, Snack
        Cuisine: American
        Keyword: bars, cake mix, chocolate, marshmallow
        Author: Beth Cato

        Equipment

        • 9×13 pan
        • waxed paper

        Ingredients

        • 1 box white cake mix or yellow cake mix or French Vanilla
        • 1/2 cup unsalted butter 1 stick, melted
        • 1 teaspoon vanilla extract
        • 2 eggs room temperature
        • 1 cup semisweet chocolate chips
        • 7 ounce marshmallow fluff jar
        • 1/2 cup graham cracker crumbs

        Instructions

        • Preheat oven at 350-degrees. Line a 9×13 casserole pan with foil and apply nonstick spray or butter.
        • In a large bowl, mix together the cake mix, butter, vanilla extract, and eggs until no dry crumbs remain. Fold in the chocolate chips.
        • Pour batter into the prepared pan and even out surface. Add the graham cracker crumbs in little piles scattered across the top. Use a butter knife to partially swirl the crumbs into the dough. Add dollops of marshmallow fluff across the top. Again, swirl the marshmallow into the dough, coating it with graham crackers in the process. Don’t combine everything too much–there should still be visible swirls and varied textures.
        • Bake at 350-degrees for 20 to 25 minutes, until edges are golden and contents look set.
        • Completely cool at room temperature or speed process in the fridge. Use foil to lift the contents onto a cutting board. Slice into bars. Store in a sealed container with waxed paper between the stacked layers.

        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: Chocolate Chip Shortbread with Cocoa Nibs

            Posted by on Feb 3, 2021 in Blog, Bready or Not, british, chocolate, cookies | Comments Off on Bready or Not Original: Chocolate Chip Shortbread with Cocoa Nibs

            A classic shortbread gets deeper coffee flavors in this new take featuring cocoa nibs.

            Bready or Not Original: Chocolate Chip Shortbread with Cocoa Nibs

            Cocoa nibs are strong stuff. You don’t need a lot to add some oomph. Here, two tablespoons is enough to do the trick.

            Bready or Not Original: Chocolate Chip Shortbread with Cocoa Nibs

            Use whatever chocolate chips you have around for this recipe. Going dark will be a closer match for the nibs. Therefore, I prefer semisweet or milk chocolate, or a combination thereof.

            Bready or Not Original: Chocolate Chip Shortbread with Cocoa Nibs

            The resulting shortbread is firm enough to hold up when it is cut into finger-sized pieces, but it is wonderfully soft and chewy to eat.

            Bready or Not Original: Chocolate Chip Shortbread with Cocoa Nibs

            Eat this for a snack or dessert, or do the proper UK thing and serve it with some hot tea!

            Bready or Not Original: Chocolate Chip Shortbread with Cocoa Nibs

            Bready or Not Original: Chocolate Chip Shortbread with Cocoa Nibs

            This recipe creates a small pan of delicious chocolate chip shortbread with a boost from cocoa nibs.
            Course: Dessert, Snack
            Cuisine: British, Scottish
            Keyword: chocolate, cocoa nibs, cookies
            Author: Beth Cato

            Equipment

            • 9×9 pan

            Ingredients

            • 1 cup unsalted butter 2 sticks, room temperature
            • 1 teaspoon vanilla extract
            • 1/4 teaspoon salt
            • 3/4 cup confectioners’ sugar
            • 2 cups all-purpose flour
            • 3/4 cup chocolate chips
            • 2 Tablespoons cocoa nibs

            Instructions

            • Preheat oven at 350-degrees. Line a 9×9 pan with foil and apply nonstick spray.
            • In a big bowl, beat butter, vanilla, and salt until it is smooth and creamy. Slowly beat in the confectioners’ sugar followed by the flour. Fold in the chocolate chips and cocoa nibs.
            • Dump dough into the prepared pan. Lightly flour hands and pat dough flat and smooth. Score through the dough with a floured knife to make rectangular wedges, then prick surface all over with a floured fork.
            • Bake for 30 to 33 minutes, until shortbread is set and the edges are browned. Let set in pan for 20 minutes, then use the foil to lift contents onto a rack to completely cool. Move them to a cutting board and slice into pieces along original score marks.
            • Store in a sealed container at room temperature.

            OM NOM NOM!

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