The varieties are endless. Chewy, fudgy, cakey, with marshmallows, without nuts, with chocolate pieces, with our without cocoa, recipes abound. Today I’m sharing brownies with peanut butter and praline peanuts. Topped with a peanut butter swirl and sprinkle of peanuts plus chocolate chips these brownies are divine!
Serve with some vanilla ice cream or a scoop of vanilla gelato and your taste buds will dance and be salivating for seconds.
Peanut Butter Brownies
(Canadian Living 2017) Makes approximately 16.
Preheat oven to 325F. Grease 9-inch square baking plan.
1/2 cup butter
1/2 cup crunchy or smooth peanut butter
6 oz. bittersweet chocolate, chopped
1 1/2 cups sugar
4 large eggs
1 cup all-purpose flour
1/2 cup cocoa powder
1/4 tsp baking powder
1/3 cup praline peanuts (or roasted peanuts)
2 tbsp. peanut butter
2 tbsp. praline peanuts (or roasted peanuts)
2 tbsp. chocolate chips
In a small saucepan, stir together butter, peanut butter and chocolate over low heat until mixture is smooth. Remove from heat and let cool slightly.
In large bowl, whisk together sugar with eggs. Whisk in chocolate mixture.
In small bowl, whisk together flour, cocoa powder and baking powder; fold into chocolate mixture until combined. Stir in peanuts. Scrape into prepared pan and spread evenly.
For topping, dollop peanut butter by teaspoonful over top of batter and with a knife tip or skewer, gently swirl to create a marble effect. Sprinkle with peanuts and chocolate chips.
Bake until tooth pick inserted in centre comes out with a few crumbs attached, approximately 30 minutes. Cool completely in pan and cut into squares.
Time for another sweet treat. No, No, you say! You have eaten and drank so much it’s time for one of those crazy green juice fasts or, I know, you’re off coffee, sugar, dairy and gluten.
But really, how long will that craziness last? Everything in moderation and you will be fine. Not ready for another sweet just yet. No worries, keep this recipe on the back burner for an upcoming get together or family event. Extras can be frozen. Oh, and they still are great right out of the freezer, just in case!
Follow me on my baking adventures in #cookingwood!! I’ve got a new kitchen to break in here in Collingwood so follow along on Instagram, sweet_enuf.
Baking Tip: No custard powder? You can sub in an equal amount of cornstarch in a pinch and I’d up the vanilla by another 1/4 to 1/2 tsp. It is a popular ingredient in recipes for the U.K. or Australia.
Lightly grease a 9×9-inch pan and line with parchment paper.
2 cups grahm wafer crumbs
1 cup unsweetened shredded coconut
1/2 cup chopped walnuts
1/2 cup chocolate chips
1/4 cup sugar
1/4 cup cocoa powder
1 teaspoon vanilla
1/2cup butter, room temperature
2 cups icing sugar
1 tablespoon custard powder
2 tablespoons milk or cream
1/2 cup dark or semi-sweet chocolate chips
1 tablespoon butter
In a large bowl, combine the graham cracker crumbs, coconut, walnuts and chocolate chips.
In a medium saucepan, over medium heat, melt the butter and add in sugar and cocoa. Mix until well combined and remove from heat. Allow to cool until warm and add the egg and vanilla and combine.
Add the graham cracker mixture to the saucepan and mix well. Press evenly into prepared pan and set aside.
For the filling, using a mixer, cream the butter, icing sugar and custard powder until mixed well. Add in the milk or cream and mix on medium speed until light in colour.
Spread filing evenly over crust and put in fridge to chill.
For topping, either in a double boiler or in microwave, combine the chocolate chips and butter and melt together, stirring until smooth. Spread evenly over the chilled bars and let set .
For easy cutting, remove the bars from the pan and using a large knife, warmed under running water, slice into 16 even bars. Run knife under hot water and wipe off as needed.
The Rolling Stones sing about it, companies make billions of dollars off it, and advertisers convince us daily of it. What is it? Satisfaction!
Without even realizing it we are constantly being brainwashed to be dissatisfied with ourselves. Business is booming because we are convinced we cannot possibly reach our potential without more stuff.
The newest running shoe will make us jump higher and despite the fact we have no athletic ability we can become a super star. The big brush mascara will make our eyes so incredible we will mesmerize everyone we meet and be hired for some incredible job somewhere. Don’t have the latest colour palate on your walls, in your shoe selection or your clothes, why how lame are you? Not having the right colour jacket may impact your ability to secure an apartment rental. Everyday someone, who will make money and benefit from making us feel less than perfect, will convince us we are not enough. Not enough for ourselves and not enough for others and if we happen to be content and satisfied we must not be enlightened enough to know we are lacking. Wow, how sad, I probably don’t even realize how bad off I must be because I’ve been feeling pretty happy lately. Does this mean I’m really lacking in more areas of my life than the average Joe. OMG, maybe I should have bought those plaid pants. Plaid is in this year, right? If I have new pants I’ll be more interesting, right?
My therapy for problems of the world (first world) such as this, why chocolate or caramel or peanutbutter or butter or, any combination resulting in a dessert! Whip yourself up some sweet satisfaction in the form of Black Cocoa Brownies and when enjoying one or three make a mental list of all the things you’re content with. Number 1 should be the fact you made such amazing brownies.
Improving ourselves is never a negative but not enjoying or embracing what we are in the quest for the unattainable seems sad and a waste of precious time. Time that, perhaps, might be spent in the kitchen baking up today’s recipe from the July/August 2018 Bake from Scratch magazine.
Black Cocoa Brownies
(Black Cocoa is Ultra-Dutch process black cocoa which means the cocoa beans have been rinsed in an alkaline solution, eliminating its natural acidity, darkening the colour and making the flavour more concentrated. Black cocoa has been processed to the most extreme.)
Preheat oven to 350F. Spray a 13×9-inch pan and line with parchment paper. Have an overhang on the sides to easily lift brownies out of pan.
2 1/2 cups dark chocolate morsels, divided
1 cup unsalted butter, cubed
1 1/2 cups granulated sugar
1 cup packed dark brown sugar
1 1/2 cups all-purpose flour
3/4 cup black cocoa powder
2 tsp kosher salt
5 eggs, large
1 tbsp vanilla extract
In top of a double boiler, melt 1 1/3 cups chocolate with the butter until chocolate is melted and mixture is smooth. Stir occasionally while melting. Turn off heat and whisk in sugars. Remove from heat and let cool slightly.
In a medium bowl, whisk together the flour, cocoa, and salt.
In a small bowl whisk the eggs. Add half of beaten egg to cooled chocolate mixture and whisk until combined. Whisk in remaining egg and vanilla.
Fold in flour mixture until only a few streaks of flour remain. Fold in remaining chocolate pieces.
Spread batter into prepared pan. Bake for approximately 25 minutes until toothpick inserted in centre has only a few crumbs. Cool competely in pan before removing to cut.
Brownies are the quintessential sweet treat. Chocolatey, sweet, chewy, portable and easy to make.
A chewy brownie with a fudgey consistency is my go to. Others prefer a cakey brownie but I find they lack a depth of flavour I crave. Today’s recipe from America’s Test Kitchen is a sure fire winner with 3 types of chocolate plus some espresso powder to enhance the chocolate flavour even further.
With the freezing rain still falling on this Spring Sunday a batch of these baking would surely lift your mood and make you forget about the howling winds and the fact you still need your long johns. Start your ovens people and beat back your sweet treat craving with a pan of these.
Chewy Brownies (ATK)
Makes approx. 24. Grease and parchment or foil line (make sure to grease the foil) 13 x 9-inch baking pan. Preheat oven to 350F.
1/2cup + 2 tbsp boiling water
1/3 cup Dutch-processed cocoa powder
1 1/2 tsp instant espresso powder (optional)
2 ounces unsweetened chocolate, chopped fine
1/2 cup + 2 tbsp vegetable oil
4 tbsp unsalted butter, melted
2 large eggs + 2 egg yolks
2 tsp vanilla extract
2 1/2 cups sugar
1 3/4 cups all-purpose flour
3/4 tsp salt
6 ounces bittersweet chocolate (cut into 1/2-inch pieces)
Whisk hot water, cocoa and espresso powder together in a large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in oil and melted butter. Add in eggs and yolks and vanilla and continue whisking until mixture is smooth and uniform looking. Whisk in sugar until fully mixed.
In a small bowl, whisk together flour, salt and add into chocolate mixture combining with a rubber spatula until combined. Fold in the bittersweet pieces.
Transfer batter to the prepared pan and smooth with an offset spatual to reach the corners and smooth top.
Bake about 30-35 minutes or until a toothpick inserted in the centre comes out with a few moist crumbs on it. Remember to rotate pan half way through baking time!
Let cool and remove Brownies from pan. Let cool further until firm and cut into squares. Wrap leftovers well.
Today’s fudgey dense and sweet Brownie recipe is super simple. So easy you may want to make a batch for dessert tonight to serve with a scoop of ice cream or a little whipped cream. If you can, pick up some Ontario strawberries. Slice on top of the ice cream or whipped cream and you have an upscale dessert sure to please!
I used 3 types of chocolate in these sweet enuf treats. Add-in 1/2 – 3/4 cup of chopped walnuts or pecans if you desire.
Preheat oven to 350F and grease and line an 8-inch square baking pan.
3 ounces dark or bitter sweet chocolate
3 ounces semi-sweet chocolate
2 ounces milk chocolate
1/3 cup butter
3/4 cup granulated sugar
3 large eggs
1 tsp vanilla
1/3 cup all-purpose flour
1/2 tsp salt
In a microwave safe bowl, combine the chocolate and butter, and microwave on medium power until chocolate is almost melted. Stir until melted and smooth.
Whisk in the sugar and then whisk in the eggs one at a time until combined. Gently whisk in the vanilla.
Using a wooden spoon mix in the flour and salt.
Spread evenly into prepared pan and bake for about 25-30 minutes. Edges will be firm and centre will be almost set.
‘Tis the season, for shortbread, it seems, in all shapes sizes and variations. Today the shortbread is combined with a few other yummy things. On their own chocolate, caramel and shortbread are delicious. Put them together and the taste combination is superb.
This is an oldie but goodie I go back to every year during holiday time. I’m not sure how old it is but it is a Borden Foods recipe (probably most of you reading this have no idea who the Borden Food company or Elsie the Cow is). No matter, like most delicious and simple recipes it stands the test of time…and it’s not really THAT old!
Fabulous right out of the fridge these squares will also freeze well so you can bake ahead and have ready for yourself or when company drops by.
Tip: When making the caramel layer make sure to stir every minute or so. The butter, condensed milk and corn syrup can get some burnt bits if you leave to long before stirring. If you happen to get some solidified bits in your caramel because you ‘saved’ it before the burning point (not like that’s ever happened to me!!) pour it through a sieve and no one will be the wiser. If you burn it…well, unfortunately it will need to be tossed. Hint – always have a second can of condensed milk on hand!
Butter, sugar, flour, corn syrup, salt and condensed milk
Chocolate Caramel Shortbread
Preheat oven to 350F. Grease or parchment line a 9-inch square pan. Makes approx. 20 pieces.
1 1/2 cups of butter, softened (divided into 1 cup and 1/2 cup measures)
1/2 cup icing sugar
1/4 tsp salt
1 1/4 cups all-purpose flour
1 can Condensed Milk
3 tbsp corn syrup
3 ounces semi-sweet or dark chocolate, melted
Beat 1 cup soft butter with the icing sugar and salt until light and fluffy. Add in flour and mix until combined scrapping down sides and bottom of mixing bowl.
Press mixture evenly into bottom of prepared pan and bake in oven for about 20 minutes or until golden brown around the edges.
In a microwave safe bowl melt the remaining 1/2 cup of butter. Add in the condensed milk and corn syrup and return to microwave. Cook on high for about 6-8 minutes making sure to stir after every minute until mixture turns a light caramel colour.
Pour caramel mixture on top of warm shortbread layer. Let set and drizzle with melted chocolate. Allow to cool completely and cut into squares.
Can you say, Mmmm Mmmm amazingly good and perhaps just a little indulgent!
These bars are somewhat crumbly when you cut them up but since they are so delicious and full of flavours including chocolate, walnut, coconut and butterscotch overlooking a few extra crumbs is easy.
Put these on your holiday baking list to share with co-workers or take along to an upcoming get together. Hard to believe it’s holiday baking time…but seems Christmas isn’t too far away. Time to start making your holiday baking list!
Black Bottom Coconut Bars
Preheat oven to 350F. Line a 9-inch square pan with parchment or foil coated with cooking spray.
1 1/4 cups all-purpose flour
1/4 packed brown sugar
1/2 cup butter, softened
2 ounces unsweetened chocolate, melted and cooled slightly
Combine flour and sugar together in a medium bowl. Add in the butter and chocolate and mix together until blended. Press into bottom of the 9-inch pan. Bake for 15 minutes until set.
1 cup packed brown sugar
1 tsp vanilla
1/4 cup all-purpose flour
1/2 tsp baking powder
1 1/3 cups flake or shredded coconut
1 cup butterscotch chips
1/2 cup chopped walnuts
In a large bowl, using an electric mixer, beat eggs until thick and light in colour. Beat in the sugar until light and fluffy. Add in vanilla.
Mix flour and baking powder together and fold into the egg mixture. Stir in coconut butterscotch chips and walnuts.
Spread over the baked crust and return to oven to bake for 20-25 minutes until lightly browned.