Red Velvet Valentine Brownie Bites

February 8, 2013 by 1 Comment

Red Velvet Valentine Brownie Bites by JavaCupcake.com

Next week is one of the most popular holidays of the year… Valentine’s Day!  And I wanted to create something super special to celebrate the day!  Red Velvet Valentine Brownie Bites is what I made for you!

Two years ago for Valentine’s Day, I made chocolate cupcakes filled with cream and topped with a chocolate ganache and buttercream.  Last year I made (I was about to have a baby and was nesting!) Dark Chocolate Raspberry Hug Cookies, Sweetheart Sugar Cookie Bars,  Baked Sour Cream Donuts,  and Frosted Sugar Cookies!  This year needed to be different.

Red Velvet.  Yes… but I’ve done Red Velvet cupcakes and brownies before, so I knew I had to mix things up a bit with this recipe.  For the brownie, I adapted a recipe from How Sweet It Is  and baked them in a larger pan so they’d be a bit thinner.  I cut them into heart shapes, and piped white chocolate cream cheese frosting between two hearts to create a sandwich.

These are DEFINITELY a winner!  The chocolate is subtle in the brownie but the white chocolate is explosive in the frosting… put the two together and you’ve got YUM!

Enjoy!

Red Velvet Valentine Brownie Bites by JavaCupcake.com

 

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Red Velvet Valentine Brownie Bites

Total Time: 1 hour, 29 minutes

Yield: 24 brownie bites

Ingredients

    Red Velvet Brownies
  • 3 Tbsp dark chocolate cocoa powder
  • 1 tsp Wilton Christmas Red food coloring Gel
  • 2 tsp vanilla, divided
  • 1/2 cup unsalted butter, room temperature
  • 1 1/2 cup sugar
  • 2 eggs
  • 1 1/4 cups flour
  • 1/4 tsp salt
    • White Chocolate Cream Cheese Frosting
  • 1/2 cup unsalted butter, room temperature
  • 2oz cream cheese, room temperature
  • 2/3 cup white chocoalte chips, melted
  • 2 1/2 cups powdered sugar
  • 1 tsp vanilla
  • 1 Tbsp milk
  • 1/8 tsp salt

Instructions

    Red Velvet Brownies
  1. Preheat oven to 350 F degrees. Line a 9x13 cake pan with parchment paper that hangs over the edges and grease with butter or shortening. Flour lightly.
  2. In a small bowl, combine cocoa powder, red food coloring, and 1 tsp vanilla to create a paste.
  3. Using your stand mixer, cream butter and sugar until fluffy.
  4. One at a time, add the eggs and vanilla and mix until incorporated.
  5. Add the cocoa paste and mix until combined thoroughly. At this point, you can add more coloring if the batter is not red enough for your taste.
  6. Add flour and salt and mixuntil just combined.
  7. Spread batter evenly into prepared pan. Ensure batter is level and flat, especially on the sides. Since there is no leavening in this recipe, the brownies won't rise very much.
  8. Bake 23-25 minutes.
  9. Let brownies cool in the pan for 5 minutes before removing to a wire rack to cool completely. Use the parchment paper to lift the brownies from the pan.
  10. Using a small heart shaped cookie cutter, cut brownies into heart shapes.
    11. White Chocolate Cream Cheese Frosting
  11. Using your stand mixer, cream together the butter and cream cheese until smooth - about 2-3 minutes.
  12. Add the melted white chocolate and mix until incorporated.
  13. Add the powdered sugar, vanilla, milk and salt and mix on medium-low until smooth.
  14. Beat 2-3 minutes on high until light and fluffy.
    15. Assembly
  15. Using a small star tip (like Wilton 1M), pipe frosting onto the top of one heart. Make sure to pipe to the edges of the heart.
  16. Place another heart, face up, on top of the frosting and gently press down.
  17. Sprinkle with powdered sugar to garnish.
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Filed Under: brownies, recipes, red velvet, white chocolate

Peanut M&M Brownies

June 5, 2012 by 2 Comments

I’m always in the mood to bake.  Especially when I don’t have to dirty up my stand mixer.  Especially when it’s cloudy and rainy outside.  Especially when I have no plans for the day.  Especially when I already have pie and cupcakes in my kitchen.  Especially when I am craving chocolate.  Especially when… oh, uhm…  well… I guess whenever really!

Remember those peanut M&M in German colors I found a few weeks ago at the Edeka here in Germany?  Well, I haven’t gotten around to using them yet… until today.  But hmm… what should I put them in?  While browsing Pinterest, I came across a pretty simple recipe for brownies from Buns in My Oven which I used as my inspiration for these brownies. Fudgey brownies are my weakness, so I was sure I’d love this recipe!

Just a little note on these brownies, they are super sweet and call for a lot of sugar.  If you want them less sweet, I’d cut the sugar by at least 1/2 a cup… maybe more.  Also, they are really super fudgey, so if you want more cake like brownies, use only 2 eggs.

PS… These would be really good minus the M&Ms and add a cup of peanuts.  The crunch and saltyness of the peanuts go really well in these brownies… I found myself wanting more peanut in each bite!

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Peanut M&M Brownies

51

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 12 brownies

Ingredients

  • 1 cup *2 sticks) unsalted butter
  • 1 3/4 cups sugar
  • 1/2 cup brown sugar, packed
  • 3/4 cup cocoa powder
  • 1 Tbsp vanilla
  • 2 tsp espresso powder

  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 1 tsp salt

  • 4 eggs
  • 1 cup chocolate chunk
  • 1-2 cups Peanut M&Ms, divided

Instructions

  1. Preheat oven to 350 F degrees. Butter a 9x13 baking pan. I also lined the bottom with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder and salt. Set aside.
  3. In a medium sauce pan, melt the butter on low-med heat. Whisk in the sugars and cook 1-2 minutes until the sugar has completely dissolved, whisking constantly.
  4. Add the vanilla extract, cocoa powder and espresso powder and whisk until dissolved, about 2 minutes.
  5. Fold the butter/chocolate mixture into the flour mixture until just combined. DO NOT OVER MIX.
  6. Add the eggs and whisk until combined.
  7. Fold in the chocolate chunks & 1 cup of the M&Ms. Use your spatula to scrape the sides and fold a few times to ensure everything is combined.
  8. Spread batter into prepared baking pan.
  9. Use the remaining M&Ms to place on top of the batter. It's always best when you have a few M&Ms showing on top!
  10. Baking 27-33 minutes or until the edges are firm and the center is still a bit soft. Allow to cool in pan before removing to cut and serve.
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Filed Under: bars, bars, brown sugar, brownies, candy, chocolate, desserts, Germany, M&Ms, recipes

“Let Momma Get Some Sleep!” Blog Series: Irish Cream Brownies with Chocolate Irish Cream Ganache

March 13, 2012 by 4 Comments
JavaCupcake Note:  This is a guest post in a series of blog posts titled “Let Momma Get Some Sleep!”  THANK YOU to everyone who has sent in blog posts for this series so I can focus on my new little cupcake and my family!  

Hello! I am Becky from Baking and Cooking, A Tale of Two Loves. I am so excited to be a Guest Blogger for Betsy while she is on maternity leave. I want to thank Betsy for the the opportunity to be a guest Blogger on Java Cupcake. I met Betsy, when I joined #Love bloghop, a fun group. Betsy has amazing cupcake creations, as well as many other baked goods, and she was still baking at 9 mos. pregnant.

When I found out that I would be a guest blogger, I started to think of all the recipes, that I could make for St. Pat’s Day, that were baked goods. Now, there are lots of recipes that have mint flavoring or green food coloring, but immediately my mind went to something with Bailey’s Irish Cream, which isn’t green, but it’s sure Irish. With a last name of Higgins, the recipe couldn’t be anything less. Bailey’s Irish Cream is my favorite liqueur, especially with coffee. We even named our dog, Bailey, because she is the color of Irish cream, true story.

This recipe has a rich, fudgy brownie topped with a layer of Irish Cream Butter Cream and topped with a Chocolate Irish Cream Ganache. These brownies taste heavenly! You are going to think that you have a pot’ gold and will have the “Luck of the Irish, when you take your first bite. My husband doesn’t even know that I made these babies, or he would want to eat them all. I hid them in the freezer, Sshh, Dont’ tell him.

I used my go to brownie recipe baked in an 8×8 pan. Then I made Vanilla Butter Cream, substituting Bailey’s Irish Cream for the milk in the Butter Cream for the Irish Cream Layer. Finally, the ganache recipe used the heated Bailey’s to melt the chocolate, and then was carefully spread over the Irish cream layer. Pure delight! Chocolate and Irish Cream in three layers.


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Irish Cream Brownies with Chocolate Irish Cream Ganache

This recipe was inspired by Fannie May Mint Brownies and adapted from Better Homes and Gardens.

Ingredients

    Fudge Brownie Layer:
  • 1/2 c butter
  • 2 squares, (2 oz) unsweetened chocolate
  • 1 c. sugar
  • 2 eggs
  • 1 tsp .vanilla
  • 3/4 c. AP Flour
    • Irish Cream Layer:
  • 11/2 c powdered sugar
  • 6 tbsp butter
  • 1/4-1/3 c Bailey’s Irish Cream, or other brand
    • Chocolate Ganache Layer:
  • 6 oz. dark or semisweet baking chocolate, chopped or chocolate chips
  • 3/4 c Irish Cream or heavy cream

Instructions

    Fudge Brownie Layer:
  1. Preheat oven to 350 degrees.
  2. Line an 8x8x2 pan with aluminum foil or parchment paper, edges overlapping. If using foil, spray the opposite side of the foil.
  3. Melt butter and chocolate. Remove from heat and stir in sugar.
  4. Add eggs, and vanilla. Beat lightly until just combined.
  5. Stir in flour and mix well. Spread batter in pan.
  6. Bake in 350 degree oven for 25-30 minutes. Do not over bake.
  7. Cool on rack. Leave brownies in pan.
    8. Irish Cream Layer:
  8. Beat butter with and electric mixer, until light and fluffy.
  9. Gradually beat in powdered sugar, adding Irish cream until desired consistency. The butter cream should be in a spreadable, thick layer.
  10. Spread Irish Butter Cream over the cooled Brownie. Refrigerate at least 45 minutes, until firm. Leave in prepared pan.
    11. Chocolate Ganache Layer:
  11. Place chocolate in medium bowl, Heat Irish cream until simmering. Do not boil.
  12. Pour over chocolate in bowl. Stir chocolate until chocolate is evenly melted. Allow to cool and thicken.
  13. Pour over refrigerated brownie with Irish Cream layer and spread out over the top of the Butter Cream layer.
  14. Refrigerate at least one hour until ganache is set.
  15. When ready to serve, remove the pan from the fridge, wait about 15 minutes for the ganache to soften slightly and cut the bars with a knife dipped in warm water, and dried.
  16. Cut into squares and serve immediately. Refrigerate leftovers.
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This was not a not a sponsored post and the opinions expressed here are mine.

Filed Under: bars, bars, brownies, ganache, guest blogger, Irish cream, maternity leave guest post, recipes

Cosmic Brownies

March 3, 2012 by 2 Comments

Earlier this week I saw a recipe (by What Megan’s Making) for some cosmic brownies that looked like they needed to be made in my kitchen… like ASAP.  So, I bookmarked the recipe, Facebooked about needing brownies in my life… and then seriously, made it happen.

Usually when I bookmark a recipe, it stays there for a few days until I muster up the energy to make them.  But… not these brownies.  Two bowls, no mixer and only 18 minutes in the oven.  Seriously, it only took 45 minutes before I was putting one in my mouth.

The original recipe called for mini M&M’s on top… but I didn’t have any.  So I used rainbow sprinkle jimmies.  I also tweaked the ganache recipe a bit too.

So uhm yeah… make these.

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Cosmic Brownies

51

Prep Time: 15 minutes

Cook Time: 18 minutes

Total Time: 45 minutes

Yield: 12 brownies

Thick, chewy brownies topped with a dark chocolate ganache... perfect Friday night treat for the family!

Ingredients

    Brownies:
  • 1 cup sugar
  • 2/3 cup brown sugar, packed
  • 3/4 cup (1 1/2 sticks) unsalted butter, melted
  • 2 Tbsp water
  • 2 large eggs
  • 2 tsp vanilla

  • 1 1/2 tsp espresso powder
  • 1 1/3 cups flour
  • 3/4 cup unsweetened cocoa
  • 1/2 tsp baking powder
  • 1/4 tsp salt
    • Ganache:
  • 3/4 cup heavy cream
  • 7 oz 84% cocoa dark chocolate
  • 1 1/2 Tbsp butter
  • pinch of salt
  • Rainbow Sprinkles/Jimmies to sprinkle over the top

Instructions

    Brownies:
  1. Preheat oven to 350 F degrees. Grease bottom of 13x9in metal pan with butter then line with parchment paper and butter top of paper and sides of the pan. Set aside.
  2. In a large bowl, whisk together the sugars, melted butter, eggs, water, and vanilla until smooth.
  3. In another large bowl, whisk together the flour, cocoa, espresso powder, baking powder and salt.
  4. Add the flour to the wet mixture and whisk until combined, about 25 strokes. Do not over mix.
  5. Pour batter into greased pan and spread evenly with an spatula.
  6. Bake 17-19 minutes or until a toothpick comes out with crumbly brownie, no wet batter.
  7. Allow to cool on a wire rack for 10-15 minutes before frosting with ganache.
    8. Ganache:
  8. While the brownies are baking, prepare the ganache.
  9. Chop the chocolate into very fine pieces and place in a medium glass bowl.
  10. In a small sauce pan, heat the cream until simmering. Do not boil.
  11. Pour the cream over the chocolate and stir until smooth. NOTE: If chocolate seems too thick and does not smooth out, add a few more tablespoons of heavy cream and mix in until it becomes smooth.
  12. Stir in the salt.
  13. Add the butter and mix until smooth.
    14. To Assemble:
  14. Pour the ganache over the brownie while still in the pan. Use a spatula to spread.
  15. Top with Rainbow Jimmies.
  16. Put in the freezer for 20 minutes to allow the ganache to set up/harden or if you're more patient, just leave it out to cool completely and harden. (I'm not that patient!)
  17. Cut and EAT!
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Filed Under: bars, brownies, chocolate, dark chocolate, featured, ganache, M&Ms, recipes

ChocolateLove Bloghop: Red Velvet Cheesecake Chocolate Brownies

February 4, 2012 by 26 Comments

Does anyone notice a theme lately?  Pink! Red!  Love!  YES! It’s definitely that time of year where all I want to bake and create are love themed and colored goodies!

Today… it’s Red Velvet, Cream Cheese & Chocolate Brownies.  Now, you may have noticed that I don’t make many red velvet things… I’m not really a huge fan.  I don’t always have red food dye on hand and I’m not a huge fan of cream cheese.  Call it pregnancy hormones and cravings… but for the first time in my life, I’ve been wanting to use cream cheese in every dessert I make.

The recipe is pretty simple… there are a few steps, but it really didn’t take much time at all to put together!

I made these especially for the #ChocolateLove BlogHop that I’m apart of!  So make sure you visit the BlogHop Co-Hosts listed at the bottom of this post and add your favorite CHOCOLATE recipe to the list!

ENJOY!

Red Velvet Cheesecake Brownies
Makes 12-16 brownies

Brownie Batter:
9 tbsp unsalted butter
7oz 70% dark chocolate

3 eggs
1 cup sugar
1 tsp vanilla

2 tbsp cocoa powder
1 tbsp red food coloring gel/dye

3/4 cup + 2 tbsp flour
1/4 tsp salt

Cheesecake Batter:
12oz cream cheese, room temperature
2 egg yolks
1/2 cup sugar
1 1/2 tsp vanilla

  1. Preheat oven to 350 F degrees.  Line 9×13 glass pan with parchment paper and spray lightly with cooking spray (or grease/flour pan – I prefer parchment paper, makes the brownies easier to pull out at the end).
  2. In a double boiler, melt the butter and chocolate together.  Stir often.  Set aside to cool slightly when melted.
  3. While that’s melting, in a small bowl, whisk together the flour and salt and set aside.
  4. In an even smaller bowl, with a fork, stir together the cocoa powder and food coloring until it becomes a paste and set aside.
  5. While the chocolate/butter is cooling, in the bowl of a stand mixer, beat together the eggs, sugar and vanilla until smooth.
  6. SLOWLY pour in the slightly cooled chocolate.  Start with a little bit at a time, you don’t want to add it all too much, too hot and cook the eggs.
  7. Add the cocoa powder/food coloring.  Scrape the sides of the bowl and beat until your batter turns a dark red color.  If you want, you can add more red coloring at this time.  Make sure the food color is very well incorporated before you move on.
  8. Slowly add the flour and mix until smooth.  Don’t beat too much… just enough until all the clumps are out and the batter is smooth.
  9. Remove 1/2 cup of batter and set aside.
  10. In a clean bowl for the stand mixer, mix together the cream cheese, egg yolks, sugar and vanilla on high speed until whipped and smooth.

  11. Spread brownie batter in the bottom of the pan, making sure to get it into the edges and corners.

  12. Dollop the cream cheese mixture on top of the brownie mixture.  Using an offset spatula, gently spread to cover the brownie mixture.

  13. Drizzle remaining brownie mixture on top of the cream cheese.  Using your offset spatula, swirl the three layers together.  NOTE:  Don’t swirl too much!  You want a lot of the white cream cheese to show through!
  14. Bake for 20 minutes, rotate pan, and cover with foil.  Bake another 20-25 minutes or until a toothpick comes out with crumbs, not wet batter.
  15. Allow to cool completely in pan before removing to cut into squares.

Recipe adapted from An American Cupcake in London

ChocolateLove BlogHop CoHosted by:

A Little Bit of Everything ~ Roxana ~ @RoxanaGreenGirl * ASTIG Vegan ~ Richgail ~  @astigvegan * Badger Girl Learns to Cook ~ Kimberly ~ @BdgrGrl * Baker Street ~ Anuradha ~ @bakerstreet29 * Baking and Cooking, A Tale of Two Loves ~ Becky Higgins * Baking Extravaganza ~ Samantha * BigFatBaker ~ Erin ~ @BigFatBaker * Bon a croquer ~ Valerie ~ @Valouth * CafeTerraBlog ~ Terra ~ @CafeTerraBlog * Cake Duchess ~ Lora ~ @cakeduchess * Cakeballs, Cookies and More ~ Sue * Cooking with Books ~ Marnely ~ @nella22 * Creative Cooking Corner ~ Karriann ~ @KarriannGraf * Easily Good Eats ~ Three Cookies * Elephant Eats ~ Amy * Georgiecakes ~ Georgie ~ @georgiecakes * Hobby And More ~ Richa ~ @betit19 * Java Cupcake ~ Betsy ~ @JavaCupcake * Kitchen Belleicious ~ Jessica * Mike’s Baking ~ Mike ~ @mikesbaking * Mis Pensamientos ~ Junia ~ @juniakk * No One Likes Crumbley Cookies ~ TR ~ @TRCrumbley * Oh Cake ~ Jessica ~ @jesshose * Preheat the Oven ~ Jason ~ @officialchefjae * Rico sin Azucar ~ Helena ~ @ricosinazucar * Savoring Every Bite ~ Linda ~ @Spicegirlfla * Simply Reem ~ Reem ~ @simplyreem * Smart Food and Fit ~ Lisa ~ @LisaNutrition * Soni’s Food for Thought ~ Soni ~ @sonisfood * Sprint 2 the Table ~ Laura ~ @Sprint2theTable * Teaspoon of Spice ~ Deanna ~ @tspbasil  * That Skinny Chick Can Bake ~ Liz ~ @Thatskinnychick * The Dusty Baker ~ Jacqueline ~ @dustybakergal * The More Than Occasional Baker ~ Ros ~ @bakingaddict * The Spicy RD ~ EA ~ @thespicyrd * The Wimpy Vegetarian ~ Susan ~ @wimpyvegetarian * Vegan Yack Attack! ~ Jackie ~ @veganyackattack * Vegetarian Mamma  ~ Cindy ~ @VegetarianMamma * You Made That? ~  Suzanne ~ @YouMadeThatblog

Filed Under: bars, blog hop, brownies, cheesecake, chocolate, cream cheese, dark chocolate, desserts, featured, recipes, red velvet

Cookies ‘n Creme Brownies

January 23, 2012 by 4 Comments

I had a potluck 2 weeks ago.  It’s theme is International Food.  So yeah.  I’m in Germany… which means technically American cuisine would be considered “international”, right?  HAHA

So brownies it is.  BUT!  Not your traditional brownie… it’s a cookies n’ creme brownie!  This delicious thing has oreos baked inside of the brownie as well as a creamy oreo buttercream slathered on top.

NOM!

It’s a pretty easy recipe too, only took me about 10 minutes to whip up and get in oven… then another few minutes to beat up the frosting, spread and cut!

If the soldiers at work don’t love these at the potluck… well shoot.  hahaha!

Cookies ‘n Creme Brownies
Makes 16 brownies (depending on how you cut it)

1/2 cup (1 stick) unsalted butter, room temperature
2 cups sugar
4 eggs
3 oz (3 squares) unsweetened bakers chocolate, melted
1 tsp vanilla extract

1 cup flour
1/4 cup cocoa powder
1/4 tsp salt

8 Oreo cookies, chopped

  1. Preheat oven to 350 F degrees.  Great 9×15 in dark pan with shortening or butter.
  2. In the bowl of an electric mixer, cream together the butter, sugar and eggs.
  3. While that is creaming, melt the chocolate and set aside to cool for 2 minutes.
  4. Add the slightly cooled chocolate to the butter mixture, scrape the sides of the bowl and mix until combined.
  5. Mix in the vanilla.
  6. In a medium bowl, whisk together the cocoa powder, flour and salt.
  7. Add the flour to the butter mixture and mix only until just combined.
  8. Remove bowl from mixer, scrape off paddle attachment and sides of the bowl.  Fold in the Oreo cookies and make sure the batter is smooth and combined.  This should take about 7-8 strokes.
  9. Spread batter evenly into the pan using an offset spatula.
  10. Bake for 25-35 minutes or just until barely done.  Do not over bake!
  11. Cool completely on a wire rack.  (If you’re in a hurry like I was, allow brownies to cool for 10 minutes in front of an open window, then remove them from the pan to cool more on the wire rack by the window!)
  12. Frost with Oreo buttercream then cut into squares!
  13. Eat…. nom nom nom!  Enjoy!!!

Recipe adapted from: How Sweet It Is

Oreo Buttercream

1/2 cup unsalted butter, room temperature
1 lb powdered sugar
1/4 cup heavy cream
1/2 tsp salt
8-10 Oreo cookies, in chunky pieces

  1. Cream together the butter, sugar and salt – about 3-4 minutes.
  2. Add half the cream and beat until smooth.
  3. Mix in the Oreos and beat until they are broken up.  You want a few chunks in the frosting, so don’t mix too long.
  4. Beat in the the remaining cream until you get your desired consistency.
  5. NOTE:  This frosting is VERY SWEET.  You can cut back on the sugar, oreos or add a pinch more salt to change the flavor.  Play around with it until you get it the right sweetness.
Filed Under: bars, bars, brownies, chocolate, cookies, cooking icing, desserts, frosting and icing, recipes

Dark Chocolate Brownies with Peanut Butter Sauce

November 13, 2011 by 4 Comments

I had my friend Steffen and his daughter Robin over for a visit this weekend. Steffen is an American living in Germany and his daughter is 1/2 American, 1/2 German and only knows German culture. This was Robin’s first visit to our house and I wanted to spoil her with some delicious American baking! Brownies. Seriously delicious brownies.

I asked my BFF baker friend, Carrie Fields of Fields of Cake, what recipe I should use to make such brownie and she led me to the most amazing brownie I have ever tasted. Seriously, this brownie is AH-MAH-ZING!

It’s thick, moist, chewy and so chocolately that you neeeeeeed the whipped cream and peanut butter sauce to balance out the awesomeness of the chocolate.

And let me tell you about this peanut butter sauce. OH MY GAWG. I just want to eat spoonfuls of it. And really, can’t wait to buy some ice cream to top it with. You can use this sauce on ANYTHING. SO GOOD.

So, thanks to Steffen for wanting brownies and thanks to Carrie for the recipes! I changed things up just slightly, but for the most post… the recipes are all Carries!

Enjoy!

Dark Chocolate Brownies
Adapted from Fields of Cake

1 1/4 cups flour
1 tsp salt
2 tbsp cocoa powder
14 ounces quality dark chocolate (85%), chopped coarsely
1 cup (2 sticks) unsalted butter, cut into 1 inch cubes
1 tsp instant espresso powder
1 ½ cups sugar
½ cup light brown sugar, packed
5 large eggs, room temperature
2 tsp vanilla extract

  1. Preheat oven to 350 F degrees. Butter the sides and bottom of a glass or light colored metal pan 9×13 pan.
  2. In a medium bowl, whisk together the flour, the salt, and cocoa powder and set aside.
  3. Using a large double boiler, melt together the chopped dark chocolate, cubed butter and instant espresso powder.  Stirring occasional until melted and completely combined.  Turn the heat off, but leave on the burner and keep the bowl on the double boiler.
  4. Add the sugars and whisk until combined.  Remove from heat and cool for 10 minutes or until it comes to room temperature.
  5. Add three eggs, whisk just until combined.  Add the remaining two eggs and whisk only until combined.
  6. Gently stir in the vanilla.  Do not overmix the batter or the brownies will turn out cakey.
  7. Fold the flour mixture to the wet mixture just until all the flour has become wet and just combined.  Again, DO NOT OVERMIX.
  8. Pour the mixture into your buttered baking dish.  Using a tapered spatula, gently spread the batter into the corners of the pan, smoothing out the top.
  9. Bake for 25-30 minutes or until a toothpick comes out with just a few moist crumbs.  Rotate pan half way through baking. Do not over bake.
  10. Allow to cool in pan completely before cutting and serving.
  11. Serve with unsweetened fresh whipped cream and peanut butter sauce drizzled over the top.

Peanut Butter Sauce
Adapted from Fields of Cake

1 cup sugar
½ cup honey
½ cup water
1 tsp salt
4 tbsp unsalted butter
2/3 cup heavy whipping cream
3/4 cup peanut butter
1 tsp salt

  1. In a medium sauce pan over medium-high heat, combine the sugar, honey, water and salt with a whisk until all the sugar is dissolved.
  2. Allow to come to a boil and cook, without stirring, until the sugar turns a dark amber color.  This process can happen quickly, so watch the sugar closely so you don’t burn it.  It will start to smell like caramel when it’s done.
  3. Once it turns dark amber in color, remove immediately from the heat and whisk in the butter.
  4. Add the cream and whisk to combine.
  5. Stir in the peanut butter and whisk until combined.
  6. Taste the sauce, if it’s too sweet, add 1 tsp more of salt to cut the sweetness.
  7. Allow to come to room temperature to thicken before drizzling over brownies with fresh whipped cream.
Unsweetened Whipped Cream

1 cup heavy whipping cream, very cold
1 tsp vanilla extract

  1. Place the metal bowl and whisk of your electric mixer in the freezer for 20 minutes.
  2. After they bowl and whisk are very chilled and cold, attach them to the stand mixer.
  3. Pour in the heavy whipping cream and whisk on high for 3-4 minutes.
  4. Pour in the vanilla extract.
  5. Continue to whisk on high until it becomes thick.  Do not over mix or it will deflate.
Filed Under: bars, brownies, chocolate, featured, peanut butter, recipes, syrup

Peanut Butter Fudge Brownies

October 25, 2011 by 4 Comments

I have a meeting today.  A meeting I’m not looking forward to attending.  So… what do I do?  I make it tolerable by baking something delicious to distract myself with during the meeting.  Today, I whipped up a batch of Peanut buttery fudgey brownies.

The recipe inspiration came from what I had on hand in my kitchen.  No cocoa powder, but I had unsweetened baking chocolate,  no chocolate chips, but I had peanut butter chips.  Brownies! YES!

FYI… make sure if you want ooey gooey brownies that you do not over cook these!  I made sure they cooked just the right amount of time and they came out perfectly fudgey and gooey!

Peanut Butter Fudge Brownies
1 cup unsalted butter, room temperature
2 cups sugar
2 tsp vanilla
4 eggs
4 oz unsweetened baking chocolate, melted
1 cup flour, sifted
1 cup peanut butter chips
1/2 cup creamy peanut butter

  1. Preheat your oven to 325 F degrees.  Grease a 9×15 cake pan.
  2. Cream together the butter, sugar, and vanilla.
  3. Add the eggs and beat until light and fluffy, about 3 minutes.   Make sure to scrape the sides/bottom of the bowl!
  4. With the mixer on low, slowly pour in the melted chocolate.  Scrape the sides and mix on medium/high speed about 30 seconds.
  5. By hand, mix in the flour until just incorporated.
  6. Fold in the peanut butter chips
  7. Spread batter evenly into the pan.
  8. Dollop the peanut butter on top of the batter.  Using a knife, gently swirl the peanut butter into the batter.  Not too much though, you don’t want the entire top to be covered in peanut butter, just a nice swirl.
  9. Bake for 30-35 minutes or until a toothpick comes out clean.
  10. Let cool for at least 10 minutes before cutting and serving!
Filed Under: brownies, chocolate, peanut butter, recipes

Mini Brownie Cupcakes

April 2, 2011 by 9 Comments

Happy weekend!  These little brownie bites are super tasty. I’ve made this brownie cupcake recipe a few times for a baby shower and as a present… they’re also my little brother’s favorite cupcake!  The last time I made them I decided to drizzle them with caramel, add some almond slivers and mini chocolate chips and they were amazing.

[Read more...]

Filed Under: brownies, caramel, cream cheese, mini, posts by jenn, recipes

Guest Blogger: Just JENN shares her Peanut Butter Cup Brownie Cupcakes

October 22, 2010 by 4 Comments
JavaCupcake Note: This is a guest blog post from JustJENN. She has so many amazing recipes that look so good I want to crawl thru my computer and EAT THEM! hehe You can also find her on Facebook and Twitter! [Read more...]
Filed Under: brownies, chocolate, filled cupcakes, guest blogger, peanut butter, recipes

Chocolate Chip Cookie Brownie Bars

October 5, 2010 by 3 Comments

Craving chocolate?  Then these bars are for you!!  With fudge brownies on the bottom, chocolate chip cookie in the middle and milk chocolate drizzled on top… these bars are H E A V E N in every bite!! [Read more...]

Filed Under: brownies, cookies, recipes, top posts sidebar

Peanut Butter Brownies

February 2, 2010 by 2 Comments

One of my goals for 2010 was to expand my blog and give myself permission to blog about more than just cupcakes.  [Read more...]

Filed Under: brownies, chocolate, peanut butter, recipes

Organic Peppermint Bark Brownie Cupcakes

December 20, 2009 by Leave a Comment
JavaCupcake Note: This is a guest blog post from Christy at Cupcakes N Cones. To see what other wonderful organic creations she’s made, be sure to visit her site and keep updated with her twitter feed!

Peppermint Bark Cupcake Brownies…or Brownie Cupcakes

I was inspired by my friend on Twitter (@JavaCupcake) to create a holiday cupcake, recipe and all. So I decided on a peppermint bark brownie cupcake, I think they look really really really good.

Here is the recipe I used:

1 2/3 cup soft unsalted organic butter
13 ounces of the best organic bittersweet chocolate (I find everything at Whole Foods and Trader Joes)
6 large organic eggs
1 Tablespoon Vanilla extract
1 2/3 cup organic sugar
1 1/2 cup all purpose flour (organic of course)
1 teaspoon salt

You can pretty much alter any of your favorite brownie recipes or chocolate cake recipes with organic ingredients to make cupcakes/brownies and you can also add nuts to this recipe if you’d like, I chose not to but if I did, I’d probably use 1 1/3 cup chopped walnuts.

Preheat your oven to 350.
Melt butter and chocolate together in a large heavy pan.
In a bowl: beat eggs with vanilla and sugar.
Measure the flour into another bowl and add the salt.
Once the chocolate mixture has melted, let it cool a little before beating in the eggs and vanilla and sugar. Than add nuts and flour or just flour if you aren’t using nuts.
Beat until smooth.
I use an ice cream scooper to get the same amount in each cupcake paper. I also make sure the cupcake paper is sprayed with a cooking spray before filling them with batter so the brownies come out easily, if you are using a cake mix, you do not need to spray the cupcake papers.
Bake for about 25 minutes.
Since these are brownies and not cake mix, take them out when it looks dense and gooey because they continue to bake while they cool, if you bake too long you’ll get a dry brownie.

This is how they should look:

Next, I melted some white chocolate in the microwave for about a minute until it was nice and creamy. I spooned some chocolate onto the brownie cupcake.

Next, I used some candy canes, unwrapped them and put them inside a ziplock bag (heavier the better or use two) and got out my rolling pin and started to take my frustrations out while crushing the candies to a fine consistency. I sprinkled them on the top and voila, a peppermint bark brownie cupcake is created!
Filed Under: brownies, chocolate, guest blogger, recipes

Brownie Cupcakes

March 22, 2009 by 5 Comments
I had a craving for brownies tonight, but felt guilty making just straight brownies instead of cupcakes. So I made brownie cupcakes!! Even topped them with chocolate buttercream icing. They turned out delicious!!! A chocolate lovers dream!!! Very rich and chewy. Yummmm!

Click on image for recipe.
Filed Under: brownies, buttercream, chocolate, recipes