Chilled Bittersweet Brownies

I am constantly developing, testing and researching recipes. Some of my finished recipes appear on my blog, while some of them appear in my “CHEW THIS!” column for “The Courier-Times”. Other recipes appear on my Facebook page, Instagram page, Snapchat or in my cookbook. I developed this recipe but could not wait for it to appear anywhere – so I am sharing it here and now! If you love more of a fudge brownie opposed to a cake like brownie and if you like your brownies dense and chilled, this recipe is for you!

Chilled Bittersweet Brownies

2 sticks unsalted butter
10 oz bittersweet chocolate chips
4 large eggs
1 cup dark brown sugar
1 cup white granulated sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
1 cup white all-purpose flour

Start by preheating your oven to 350 degrees F. Spray a 13×9-inch baking pan with non-stick cooking spray. Line with parchment paper and spray again.

In a large microwave safe bowl combine the unsalted butter and bittersweet chocolate chips. Microwave on high for 2 minutes. Remove and stir until smooth and glossy. Sit aside to cool.

In another bowl combine the large beaten eggs with the dark brown sugar, white granulated sugar, salt and pure vanilla extract. Once combined, add in the melted butter and chocolate mixture and beat together well.

Finally, fold in the white all-purpose flour until just combined. Pour into the prepared baking pan and smooth and even out the top.

Place in preheated oven for 37 minutes exactly. Remove and allow to cool, in the pan, at room temperature.

Once cooled, wrap tightly and place into the refrigerator for at least 12 hours. When ready to cut, serve and eat, remove brownies from pan using the parchment paper and cut into small pieces.

Leftovers should be kept chilled in an airtight container. Will last 4 days.

Enjoy!

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Grandma Mary’s Chocolate Brownies

My friend, Theresa Pierce, gave me this recipe awhile back and I have made it several times. I am not sure why I have not featured it before now, but here we are. Theresa said she thinks the original recipe came from one of Grandma Mary’s “Delco Plant 3” cookbooks but was not for sure. I am giving credit here to Mary and naming them in her honor regardless.

These are fabulously delicious, different than most brownie recipes and can feed a crowd! The recipe calls for 1 can of “Hershey” syrup, or one pound, which is equal to 1 1/2 cups in a liquid measure. The recipe also says you can include nuts but I have never included them and neither has Grandma Barbra when she has made these. If nuts are your thing, please add them. Also a final note on the frosting. The frosting tends to harden quickly, like candy, so be aware and spread evenly – fast!

These are moist, slightly chewy and have a taste all of their own. They do however remind me slightly of Ina Garten’s “Chocolate Ganache Cupcakes” but in brownie form and without the Ganache. Highly recommend that you try these!

Grandma Mary’s Chocolate Brownies

For the brownies…
1 stick (4 oz) margarine, melted (not butter)
1 cup white granulated sugar
4 large eggs
1 1/2 cups “Hershey” chocolate syrup
1 cup + 1 tablespoon white all-purpose flour
Nuts, if desired

For the frosting…
6 tablespoons butter (not margarine)
6 tablespoons milk
1 1/2 cups white granulated sugar
3/4 cup (6 oz) semi-sweet chocolate chips

Start by preheating your oven to 350 degrees F. Spray a regular sized baking sheet (cookie sheet) with non-stick cooking spray containing flour.

In a large bowl beat together the melted margarine, white granulated sugar and large eggs. Stir in the “Hershey” syrup and white all-purpose flour. Add nuts here if desired.

Pour onto the prepared baking sheet and spread evenly. Place in preheated oven for exactly 22 minutes. Remove and cool.

To make the frosting, combine the butter, milk and white granulated sugar over medium heat. Stirring occasionally, bring to a boil. Stir constantly for 90 seconds.

Remove from heat and stir in the semi-sweet chocolate chips. Continue to stir until the mixture is smooth and glossy. Immediately pour the frosting over the cooled brownies and quickly spread evenly. Allow to sit for a couple of minutes, then cut and serve.

Enjoy!

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Mississippi Mud Brownies

I still sing the song when I spell out Mississippi. Do you? Do you know which song I am talking about? You know, the one that helps you remember how to spell it? No!? Ok. Maybe it is just me then. Anyways, these “Mississippi Mud Brownies” are delicious any way you spell them! Some people add toasted pecans to the tops of the brownies (with the marshmallows) but I prefer to leave them out for a number of reasons. Highly recommend you try these! Homemade brownie, topped with smooth peanut butter, marshmallows and a silky chocolate frosting. Hello, YUM!

Mississippi Mud Brownies

For the brownies…
2 sticks unsalted butter, melted
1 3/4 cups white granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
1 1/2 cups white all-purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup smooth peanut butter
2 cups mini marshmallows

For the frosting…
1 stick unsalted butter, melted
5 tablespoons unsweetened cocoa powder
1/3 cup whole milk
2 teaspoons pure vanilla extract
3 cups powdered sugar

Start by preheating your oven to 350 degrees F. Line a 9×13-inch baking pan with aluminum foil and spray with non-stick cooking spray containing flour.

In a large bowl whisk together the melted butter, white granulated sugar, large eggs and pure vanilla extract. The mixture will be bright colored, smooth and glossy.

Next, whisk in the pure vanilla extract.

Whisk in the white all-purpose flour, unsweetened cocoa powder, baking powder and salt.

Pour into the prepared pan and smooth the top. Place in preheated oven for 30 minutes.

After baking, leave oven on and remove brownies. Allow to cool 10 minutes. Spread evenly the smooth peanut butter all over the top of the brownies.

Sprinkle on the marshmallows. Place back into the oven for 5 minutes.

After 5 minutes, remove from the oven and allow to cool before frosting.

To make the frosting whisk together the melted butter, unsweetened cocoa powder, whole milk, pure vanilla extract and powdered sugar until smooth and glossy.

Frost the brownies evenly then refrigerate for one hour before cutting and serving.

Enjoy!

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Knock You Naked Brownies

I found a Facebook video a couple days ago for “Knock You Naked Brownies” and they looked so delicious! I had heard of them before from Ree Drummond, “The Pioneer Woman”, and have had them on my “to try” list for awhile now. I decided that I needed these in my life NOW – so I made them – and oh my! I am so glad that I did! What took me so long to try these? They are fabulous! They are also made with a CAKE mix – not a brownie mix like what you may think – but the finished result tastes just like a brownie and I PROMISE people will never know you started with a boxed mix! Layers of chocolate, caramel, chocolate and more caramel make for a decadent dessert that you will want to make again and again!

Knock You Naked Brownies

1 box Devil’s Food cake mix
1 stick (4 oz) unsalted butter, melted
1 cup evaporated milk
11 oz caramel squares, unwrapped
1/3 cup evaporated milk
12 oz semi-sweet chocolate chips

Start by preheating your oven to 350 degrees F. Line a 9×13-inch baking pan with aluminum foil and spray with non-stick cooking spray containing flour.

In a large bowl combine the cake mix, melted unsalted butter and cup of evaporated milk. The mixture will be thick and this is desirable.

Spread half of this mixture into the prepared pan and bake for 15 minutes.

While the base is baking, make the caramel by combining the prepared caramel squares and 1/3 cup of the evaporated milk in a medium sized saucepan over medium heat. Stir until melted, smooth and glossy.

After the base has baked, remove from the oven and sprinkle with the semi-sweet chocolate chips.

Next, drizzle over the caramel. Take teaspoons full of the remaining cake batter and dollop on top. Do not worry about spreading the batter out because it will spread as it bakes. Plus you want to see a little caramel peaking through, right?

Place back into the oven and bake for 30 minutes.

Remove and allow to cool at room temperature. You can cut these after they have cooled slightly and serve or you can do like what I like to do and wrap with aluminum foil and chill in the refrigerator for several hours before cutting.

Enjoy!

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TAKE IT STEP BY STEP…

Recipe Tasters 

People often ask – “when you recipe test WHO eats all of that!? YOU!?” Well that answer depends. Sometimes yes – me – everything LOL BUT when I feel like sharing – AND when I need other people’s opinions – my local and loyal taste testers – I make up and pass out plates such as the one here. Today’s “recipe tasting” sample plate is chocolate chip cookies that are slim, soft and chewy and chocolate brownies with a thick chocolate fudge frosting. I think the perfect brownie has double the frosting as the thickness of the brownie and who doesn’t love all chocolate chip cookies!? Anyways – this plate is headed to my Grandma Barbra and my Grandpa Jr.

Blaise 

Chew This! Banana Brownies with Caramel Frosting

Happy “Chew This!” Sunday! As many of you know, I write a food column for “The Courier-Times” on the first and third Sundays of each month called “Chew This!” I absolutely love it and love sharing my family recipes, stories and memories. If you are in the Henry County, Indiana area – pick up a copy of the newspaper today and let me know what you think! If you are not, but would still like to take a look, sign up for an online subscription at http://thecouriertimes.com Need help with the online signing up!? Write to me and I will be happy to help! blaisethebaker@gmail.com

My newest recipe is a recipe that I am in love with! Banana brownies with caramel frosting! How fabulous does that sound!? I am currently really involved with developing recipes for brownies that are not chocolate. I have made strawberry brownies, lemon brownies, orange brownies, these banana brownies and yesterday I started developing a recipe for pumpkin brownies. In the future I am thinking about blueberry brownies and pineapple brownies. My recipe today is so quick, so easy and beyond flavorful! The caramel frosting that goes on top really transforms these into that “much buzzed about” dessert that your friends and family will be talking about well after the dessert course is served. Highly recommend that you try these! 

Also my “Ask and Answer” feature answers the question on how I transform my chocolate chips cookies into something “special” once in awhile – with that sweet and salty touch. 

Pick up a copy of “The Courier-Times” TODAY and let me know what you think!


Banana Brownies with Caramel Frosting

http://www.thecouriertimes.com/neighbors/neighbors_features/article_81e9fff1-9bc3-5891-ab3f-0f61f72c50a2.html

Enjoy!

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Apple Brownies with Cinnamon Sugar 

I have been obsessed with brownies lately – and not the chocolate variety. I am talking about strawberry brownies, lemon brownies, banana brownies, pineapple brownies and even blueberry brownies. My latest development though!? Apple brownies! Think of the taste of your favorite apple cobbler in brownie form. These are moist, delicious, simple and perfect for any time of year! Stay tuned for other “brownie” recipes that will be on their way to you sooner than you think! Try these – enjoy – and let me know what you think! Fabulous! 

Apple Brownies with Cinnamon Sugar

1 stick (4 oz) unsalted butter, soft
1/2 cup white granulated sugar
1/2 cup light brown sugar, lightly packed
1 large egg
2 teaspoons ground cinnamon
1 teaspoon pure vanilla extract
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 Granny Smith apple
1 Red Delicious apple
1 cup plus 2 tablespoons white all-purpose flour

Start by preheating your oven to 350 degrees F. Spray a 8×8-inch square baking pan with non-stick cooking spray containing flour. Line with parchment paper, leaving excess hang over – creating handles – alongside two sides of the pan – then spray again lightly with non-stick cooking spray containing flour.

In a large bowl beat together the soft unsalted butter, white granulated sugar and light brown sugar until light in color and fluffy in texture. 

Beat in the large egg. 

Add in the ground cinnamon, pure vanilla extract, salt, baking soda and baking powder and mix until combined. 

Peel and core the apples. Cut into small pieces and add to the batter. Stir together. 

Gently fold in the white all-purpose flour. 

Pour into the prepared pan and smooth out the top. Place in preheated oven for 45 minutes. 

Remove and allow to cool. 

Store and eat straight from the refrigerator if you want your brownie to have a more “traditional” brownie texture. 

Enjoy! 

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Chew This! Fresh Orange Brownies 

Happy “Chew This!” Sunday – and Happy Easter! As many of you know, I write a food column for “The Courier-Times” on the first and third Sundays of each month called “Chew This!” I absolutely love it and love sharing my family recipes, stories and memories. If you are in the Henry County, Indiana area – pick up a copy of the newspaper today and let me know what you think! If you are not, but would still like to take a look, sign up for an online subscription at http://thecouriertimes.com Need help with the online signing up!? Write to me and I will be happy to help! blaisethebaker@gmail.com

I love brownies and I love anything citrus, so I figured, why not combine the best of both worlds? These have nothing artificial and are packed with real orange flavor. The secret is to use fresh orange juice and fresh orange zest. People go crazy for these!

Also in this column is my “Ask and Answer” feature in which I talk about my “Bake Sale” experience as well as some of my most popular “Bake Sale Tips”. I love sharing this with you!


Fresh Orange Brownies

http://www.thecouriertimes.com/neighbors/neighbors_features/article_baef3e4f-d389-5582-a2ea-40e08cd5c2d6.html

Enjoy!

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Chew This! Lunch Lady Brownies 

Happy “Chew This!” Sunday! Just to catch up those who may not already know – I write a food column in “The Courier-Times” that appears on the first and third Sundays of each month. You can pick up a copy of the paper if you are in the Henry County, Indiana area OR view it online (with a paid subscription) at http://thecouriertimes.com. I love doing this and it gives me such an incredible opportunity to share with everyone my love for family, food, memories and recipes. 

Today’s column is for “Lunch Lady Brownies”. Food trends come and go and most recently the food trend of “Cafeteria Classics” has started – and does not look to be going anywhere anytime soon – thankfully! I love memories of school cafeteria food, cafeteria classics – all so nostalgic. These brownies are delicious – and so easy! They are the perfect mix of cake and fudge and the frosting has to be put on while the brownies are still warm! Trust me on this. Highly recommend you try this! 

ALSO – in my “Ask and Answer” section – I talk about riced cauliflower and give a recipe for cauliflower pizza crust! 

What is your favorite “Cafeteria Classic”? Have a favorite food or favorite food memory (or recipe) to share with me? Email me! blaisethebaker@gmail.com 


Lunch Lady Brownies

http://www.thecouriertimes.com/neighbors/neighbors_features/article_c3289943-51f2-518a-8a20-e7b50ac868f0.html

Enjoy! 

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Cookbook Corner – Butter and Chocolate

As many of you already know, I also review some of my most favorite, fabulous cookbooks, right here on my blog – or my website as I have been calling it lately. I do not review a cookbook unless it is one that I personally love myself! My tastes may be different than your tastes, that is great! And then again, maybe we enjoy some of the same books? I read and go over hundreds of cookbooks a year, but I only give the ones I REALLY LOVE the honor of making it into my “Cookbook Corner”. Browse around my website, search “Cookbook Corner” in my search engine, or Google “Blaise the Baker Cookbook Corners” for a full list of all of the wonderful books that I have in my collection.

The latest cookbook I am obsessed with is…

butter-and-chocolate

“Butter and Chocolate” By: Sheila G. Mains

Let me start off by saying that this book is FABULOUS! Well, of course it is, or I would not have been giving it center spot in my “Cookbook Corner” feature. I may even go as far as saying it is in my TOP 5 FAVORITE COOKBOOKS OF ALL YEAR – 2016! Yes, I am serious! I love the recipes in this book, I love the format, the photography, the stories, everything! Sheila is a GENIUS and I love her for coming up with such user friendly recipes using butter and chocolate – my two favorite food groups I feel the need to mention.

If you have heard of Sheila before it is perhaps because of this…

brownie-brittle

She is the creator of “Brownie Brittle”! I had not tried this treat until recently and let me tell you – O.M.G.! IT IS DELICIOUS! I am highly recommending everyone reading this post go out and buy a bag (I found mine at my local “Cracker Barrel” store) and TRY IT! Yes, I am going crazy and using all CAPS because IT IS THAT GOOD! Can I tell you a secret? I am buying a bag of this for everyone I know for the Holidays to include in their “Foodie Gift Baskets”. If you have never had it before it is a thin, crisp, flavorful chocolate brownie. Comes in a lot of flavors – the chocolate chip is my favorite. IF you can not find it in your local area, order it here – http://browniebrittle.com/

Anyways, she is the creator of this fabulous treat…so if you have heard her name from somewhere, chances are – it is from this!

Her cookbook is chopped FULL of recipes ranging from BROWNIES (my favorite section) to cheesecakes, candies, donut holes, bread pudding, bars, cookies, cake pops, parfaits and just about everything else you can think of. And – the best part? All of the treats inside use BROWNIE BATTER! Yes, and some even call for her “Brownie Brittle”.

Some of my favorite recipes are…

cookie-dough-brownies

“Cookie Dough Brownies” (page 26) and also featured on the cover. They are a delicious brownie, topped with cookie dough (egg free) and a frosting made from chocolate chips. I served these with family and friends (and some taste testers) and they were blown away! I can not tell you how many times I have made these since I have gotten this cookbook! This recipe will be in my rotation from now on, very delicious and I highly recommend!

Another recipe I am enjoying is…

salted-caramel-brownies

“Salted Caramel Brownies” (page 33). If you love salted caramel (like I do) you will love these! My friends and family went wild for these too! Great flavor and the salt really sets them apart from the other brownies that you may find in the stores.

Some other recipes I have been enjoying are…

“Signature Brownies” (page 19) – This recipe is the base recipe for the other recipes in the book. Some call for this recipe in a smaller size pan, and some in a larger. Sheila will go over which recipe to use, in each recipe these brownies are called for. They are delicious because they combine semi-sweet chocolate chips with unsweetened cocoa powder.

“Red Velvet Brownies” (page 30) – I LOVE anything red velvet – these are no exception.

“Peanut Butter Cup Brownies” (page 34) – If you love the classic combination of chocolate and peanut butter you must try these! And of course, use real peanut butter for them!

“White Chocolate Cinnamon Blondies” (page 40) – These are delicious! I love the flavor combination of white chocolate and cinnamon and I can not wait to serve these this Thanksgiving! I think they will be something new and fun added to the table.

“Brownie Filled Donut Holes” (page 51) – The name says it all!

“Brownie Banana Bread” (page 58) – This chocolate banana bread is quickly becoming one of my favorite recipes! I love banana bread and this recipe is really over the top!

“White Chocolate-Raspberry Cheesecake Bars” (page 74) – I love the incredible combination of white chocolate and raspberry! Think of that combination and add the flavors and textures of a cheesecake – fabulous!

“Brownie Whoopie Pies” (page 87) – A new take on the traditional.

“Pumpkin Pie with Brownie Brittle Crust” (page 102) – I may never make a traditional chocolate crust again! I love her version using her incredible “Brownie Brittle”!

“Cannoli Brownie Bites” (page 135) – A cannoli and a brownie = incredible!

“Brownie Ice Cream Sandwiches” (page 150) – Perfect for the summer!

“Lava Cakes” (page 169) – You must try these! Foolproof and decadent…

AND guess what!? I get to SHARE WITH YOU ALL one of my favorite recipes from the book! “Brownie Bread Pudding” (page 62) IS A MUST TRY!

And yes – their photos are so much better than mine! I do not pretend to be a professional food photographer, and until I have a friend who can send me free props, give me lessons, lend me a camera, lighting and professional style tips – you are stuck with MY photos! Ha! Seriously though – if you can help me out with my photos – blaisethebaker@gmail.com Until then, I guess I will have to settle with “food writer, recipe developer, columnist and cookbook author” – I like the sound of that, what about you!?

brownie_bread_pudding-image

Brownie Bread Pudding

Several years ago, I was invited to a friend’s house for brunch. When I asked what I could bring, she replied without even taking a breath, “Why dessert, of course. That’s your specialty!” Wow! No pressure, right? Now, I had to come up with something different, something spectacular. Hmmm, I thought. Bread pudding is pretty popular. I bet if I “brownied” it up a bit, it would pass muster. Well, my bread pudding never even made it to the dessert table. It was served along with the main course, and there wasn’t a crumb left when it was time for coffee and sweets. I took my empty bowl home—with my brownie queen reputation still intact.

YIELD 6 servings
PREP 30 to 35 minutes
BAKE 45 to 50 minutes

Unsalted butter for greasing pan
Brownie Filling recipe (page 43)
12 slices brioche bread or challah, at least 1 day old
PUDDING MIXTURE…
2 cups light cream
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1 cup sugar
3 large eggs

Preheat the oven to 350°F. Grease an 8 °— 8-inch baking dish with unsalted butter.

Prepare the brownie filling according to directions. Spread it on 6 slices of the bread, then top each one with another slice of bread to form 6 sandwiches. Cut each sandwich into 6 to 8 pieces and pile the sandwich pieces into the greased baking dish.

Prepare the pudding mixture: Combine the cream, salt, and vanilla in a small saucepan; cook over medium heat until warm. Whisk together the sugar and eggs. Add the cream mixture to the egg mixture gradually, stirring constantly to make sure the eggs do not cook.

Pour the pudding mixture over the bread pieces and cover the dish with aluminum foil. Bake on the center rack of the oven for 45 to 50 minutes. Remove the foil after about 20 minutes and check every few minutes until golden brown on top. Allow the pudding to rest at least 10 minutes before serving.

Taken, with permission, from Sheila G’s Butter and Chocolate by Sheila G. Maines. Published by Kyle Books, photography by Tina Rupp. Shout out and special thanks to Sheila G. Maines and Kyle Books.

To see even MORE recipes and to buy “Butter and Chocolate” please click here…

http://www.kylebooks.com/page/detail/Sheila-Gs-Butter-Chocolate/?K=e201607041734251265

The personal views and reviews of this blog are mine and mine alone. Any opinion or thought expressed are strictly my own. More information can be found by emailing me your questions.

Blaise