Espresso and Toffee Chip Brownies plus
Deployment Care Package #1

Naturally, my husband forgot to pack a few things when he left for Afghanistan and asked me to send those things to him ASAP.  Obviously, this care package must include something delicious and baked… so these Espresso and Toffee Chip Brownies were created!

Espresso and Toffee Chip Brownies by JavaCupcake.com

This is Dave and his Platoon literally hours before they hopped on buses in Vilseck, Germany to Ramstein Air Base in Germany then to Manas, Kyrgystan then Kandahar, Afghanistan!

2nd Platoon, Fox Troop, 2/2 CR - Vilseck, Germany by JavaCupcake.com

Since I had to come up with something on the fly, I needed to utilize what I had on hand in my kitchen… plus make something I know my husband would like.  Dave mentioned once he got to Kyrgyzstan that he really enjoyed the espresso brownies that I made for his deployment night goodie bag so I thought I’d make those again, but put a little spin on them.

The original recipe for the brownies from from the book “The Secret Lives of Baked Goods” by my friend, Jessie Oleson of CakeSpy. (Link to buy the book is below!) In the brownies for the deployment goodie bags I added espresso powder,  butterscotch chips and white chocolate chips.  They were thick, rich, full of espresso flavor and the white/butterscotch chips added some extra crunch and sweetness.  YUM!

Espresso and Toffee Chip Brownies by JavaCupcake.com

These Espresso and Toffee Chip Brownies have even more espresso in them and then are topped with a toffee & chocolate chip combo that makes these brownies OUT OF THIS WORLD!  They are rich, chewy, fudgey and full of espresso flavor… the toffee bits give them a yummy little crunch too! YUM!

This care package will also be the first of MANY that I’ll be sending down range.  I’ll be documenting each care package through the process too as well as post some care packages from some of my favorite Food Blogger friends!  Sweet!

Check out what’s inside and some tips for packaging these brownies at the end of this post!

Enjoy!

Espresso & Toffee Chip Brownies
 
Prep time
Cook time
Total time
 
Serves: 16-24 brownies - depending on size
Ingredients
  • 1 cup flour
  • ¾ cup dark chocolate cocoa powder (I used Hershey's - link below)
  • ¼ cup espresso powder
  • 1 tsp salt
  • 1½ cups unsalted butter, cubed
  • 2 cups sugar
  • ¾ cup light brown sugar, lightly packed
  • 5 large eggs
  • 2 tsp vanilla
  • 1½ cups toffee & chocolate chips (I used a bag of Hershey's - link below)
Instructions
  1. Preheat oven to 350 F degrees. Grease a 9x13in baking pan, line with parchment paper and grease the paper.
  2. In a bowl, sift together the flour, cocoa powder, espresso powder and salt.
  3. In a medium sauce pan, melt the cubed butter.
  4. While the butter is melting, combine the sugars in the bowl of your stand mixer fitted with the paddle attachment. Mix the sugars on low until there aren't any lumps.
  5. Pour in the melted butter and mix with the sugars until completely combined. Scrape the sides of the bowl and mix again.
  6. In a small bowl, whisk together the eggs.
  7. In three parts, add the eggs the sugar and butter and mix well after each addition. Scrape the sides of the bowl and mix in the vanilla.
  8. Slowly, add in the flour and cocoa with the mixer on low speed. Mix until just combined and there is no more dry flour visible.
  9. Pour batter into prepared pan.
  10. Sprinkle toffee & chocolate bits evenly over the top of the batter. Press a knife gently into the batter and swirl it back and forth to gently distribute the bits into the top layer of the batter. NOTE: You don't want to completely cover the bits, just get them into the batter with about half of them still showing.
  11. Bake for about 45 minutes.
  12. Remove from the oven and cool in a pan on a wire rack for 30 minutes.
  13. Flip brownies out on to a cutting board and cool completely before cutting into square.
Notes
Original brownie recipe from "The Secret Lives of Baked Goods" by Jessie Oleson of CakeSpy.com

Deployment Care Package #1 by JavaCupcake.com

Deployment Care Package #1 by JavaCupcake.com

Inside this care package:

  • Vibram 5 Fingers (hubby forgot them!)
  • Sling that holds all his pouches that he wears over his body armor – this is called his “kit”.  (forgot this too!)
  • Haribo Ginger and Lemon & Colorado gummies – his favorite!
  • Photos from home – I printed some of my favorite pictures of Dave and the family from the weeks before he left
  • Card from his kids

TIPS for packaging Brownies:

  • Use a disposable Ziploc-type storage box to package the brownies.
  • Place wax paper between the layers of brownies and on top.
  • Place a half a piece of regular white bread in the box with the brownies – this will help them from drying out.
  • Use packaging tape around the edges to make sure the lid stays closed during transit.
  • Inside the box, try to place items around the box of brownies to protect it from bouncing around.  I placed the Haribo on the bottom and wrapped his kit around the edges with the 5 Fingers on top.

 

Buckeye Brownies

Buckeye Brownies – deep, dark, chocolate fudgey brownies topped with a peanut butter cream and a layer of dark chocolate ganache.  Perfect to cure the blues… the pre-deployment blues.

Buckeye Brownies by JavaCupcake.com - Rich, dark chocolate brownie topped with peanut butter and chocolate #brownies #buckeye #peanutbutter

Just a few weeks until my husband goes away for work for a very long time.  Oooohh man… and boy am I’m feeling the pre-deployment funk.  It’s that depression, that *deep sigh*, that push-all-your-emotions-down-because-I-don’t-want-to-be-reminded-he’s-leaving funk I go into before my husband deploys that has my horomones going crazy.

Happy.   Sad.

Tears.  Laughter.

Love. Pain.

Joy. Sorrow.

Building memories.  Preparing myself that they could be our last.

It’s not fun.  It’s emotional… and I hate every minute of it.

Buckeye Brownies by JavaCupcake.com - Rich, dark chocolate brownie topped with peanut butter and chocolate #brownies #buckeye #peanutbutter

So… I’m craving food.  Baked food.   Something, anything that will help me forget for just a few minutes what my future holds for me.  Into the kitchen I went tonight… tissue in hand, tears down my cheek… ready to bake. I’ve said it before… and today, I say it again.

Baking. Is. My. Therapy.

Dark chocolate, fudgy, moist brownies topped with a peanut butter cream and dark chocolate ganache.  Seriously, if this doesn’t make me feel better… at least for the 20 minutes it’ll take me to eat it.  I’m not sure anything I bake ever will.

A big glass of milk is definitely needed with these buckeye brownies.  And my fat pants.

And my soldier.

Buckeye Brownies by JavaCupcake.com - Rich, dark chocolate brownie topped with peanut butter and chocolate #brownies #buckeye #peanutbutter

Buckeye Brownies
 
Prep time
Cook time
 
These Buckeye Brownies are a rich chocolate brownies topped with a creamy peanut butter layer with a smooth chocolate peanut butter topping.
Serves: 12-15 brownies - depending on size
Ingredients
Brownie Layer
  • 1 cup butter
  • 1¼ cup sugar
  • 1 cup lightly packed dark brown sugar
  • 1 Tbsp espresso powder
  • 1 tsp vanilla
  • 1 cup dark chocolate cocoa powder
  • 4 large eggs
  • 1¼ cups flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 10oz bag Hershey's Mini Kisses
Peanut Butter Layer
  • ½ cup unsalted butter, room temperature
  • ½ cup creamy peanut butter
  • 2 cups powdered sugar
  • 1 tsp vanilla
  • 2 Tbsp heavy cream
  • pinch of salt
Chocolate Layer
  • 300g Lindt 50% Chocolate (3 100g bars), chopped
  • ⅓ cup creamy peanut butter, heaping
Instructions
  1. Preheat oven to 350 F degrees. Line 9x13 baking dish with parchment paper (at least ½in over the edges) and spray with non-stick spray.
  2. In a medium pot, melt the butter over medium-high heat. Mix in the cocoa powder, espresso powder and vanilla extract and whisk until smooth. Remove from heat to cool for 5 minutes
  3. In a large bowl, combine the sugars... break up all the clumps. Pour in the chocolate mixture and whisk until smooth.
  4. Add eggs, one at a time. Mix well after each addition.
  5. Sift the flour, salt and baking powder together and fold into the wet mixture.
  6. Fold in the Mini Kisses.
  7. Pour into prepared pan and spread smooth.
  8. Bake for 27-30 minutes or until the top cracks and a toothpick comes out clean.
  9. Cool in pan completely.
Peanut Butter Layer
  1. In the bowl of a stand mixer, cream together the butter and peanut butter until smooth.
  2. Add the powdered sugar, vanilla and salt and mix until combined. Scrape the sides of the bowl down.
  3. Add the heavy cream and mix until smooth.
  4. Beat on high for 2 minutes.
  5. Spread peanut butter filling evenly over cooled brownie.
Chocolate Layer
  1. In a medium pot, melt together the chopped chocolate and peanut butter over medium-low heat. Stir gently until smooth and all the chocolate has melted.
  2. Remove from heat and allow to cool for 15-20 minutes.
  3. Pour gently over the peanut butter layer. Gently tilt the pan left/right up/down until the chocolate is spread evenly.
  4. Refrigerate several hours or overnight.
  5. When ready to serve, cut into 3in squares.

Half Baked Cake

Thick, chewy layers of fudge brownie cake with gobs of chocolate chip cookie dough baked inside are layered between a brown sugar cookie dough frosting make this Half Baked Cake inspired Ben & Jerry’s ice cream a cake that’s too good not to eat!

Half Baked Cake by JavaCupcake.com - Fudge brownie cake layers with gobs of chocolate chip cookie dough baked inside and cookie dough frosting

Half Baked?  What’s that?  You’ve heard of Ben & Jerry’s ice cream, right?  Half Baked is one of their flavors that has gobs of chocolate chip cookie dough and brownies running through it.  Yah… it’s so good!!!

Half Baked Cake by JavaCupcake.com - Fudge brownie cake layers with gobs of chocolate chip cookie dough baked inside and cookie dough frosting

Well, this cake is inspired by that ice cream!  My Half Baked Cake has three layers of chocolate fudge brownie cake filled with gobs of cookie dough.  It’s filled and  with a brown sugar, cookie dough frosting and adorned with mini chocolate chips.

Is your mind blown yet?

Half Baked Cake by JavaCupcake.com - Fudge brownie cake layers with gobs of chocolate chip cookie dough baked inside and cookie dough frosting

If you’re looking for a cake that’s low calorie, low sugar or low fat – you’re in the wrong place.  This cake has everything that’s amazing about baking “Paula Deen Style” … all butter, all sugar and all delicious flavor.  It really truly is a decadent, heavenly cake.

PS… you’re gonna need a HUGE glass of milk with this cake.  It’s so rich!  Every bite has both brownie and cookie dough – it’s a sugar rush in your mouth!

Enjoy!

Half Baked Cake by JavaCupcake.com - Fudge brownie cake layers with gobs of chocolate chip cookie dough baked inside and cookie dough frosting

Half Baked Cake
 
Prep time
Cook time
 
This Half Baked Cake is three layers of rich fudge brownie with gobs of chocolate chip cookie dough running through it all filled & topped with cookie dough frosting and adorned with mini chocolate chips.
Serves: 1 3 layer 8-inch cake
Ingredients
Chocolate Chip Cookie Dough
  • 1½ cups flour
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 8 Tbsp unsalted butter, melted
  • ½ cup packed brown sugar
  • ¼ cup sugar
  • ¼ cup milk
  • 1 Tbsp vanilla extract
  • ¾ cup mini chocolate chips
Fudge Brownie Cake
  • 1½ cups unsalted butter, sliced
  • 6oz unsweetened baker’s chocolate, chopped
  • 1 cup light brown sugar, lightly packed
  • 2 cups sugar
  • 5 large eggs
  • 1 Tbsp vanilla extract
  • 1½ cups flour
  • ¾ tsp salt
  • ½ tsp baking soda
Cookie Dough Frosting
  • 36 Tbsp (4.5 sticks or 2¼ cups) unsalted butter, room temperature
  • 1½ cups light brown sugar, loose - not packed
  • 5-6 cups powdered sugar, sifted
  • 1 Tbsp vanilla extract
  • 1½ cups flour
  • ¼ + 2 Tbsp cup heavy cream
  • ½ tsp salt
  • mini & regular chocolate chips to garnish
Instructions
Chocolate Chip Cookie Dough
  1. In a small bowl, sift together the flour, baking soda and salt.
  2. In a medium bowl, whisk together the butter, sugars, milk and vanilla until smooth.
  3. Whisk in the dry ingredients.
  4. Add the mini chocolate chips and fold together.
  5. Cover and freeze 30 minutes or until firm.
Fudge Brownie Cake
  1. Preheat oven to 350 F degrees. Grease 3 8in cake pans, line with parchment paper, grease again then flour.
  2. In a large sauce pan over medium-high heat, melt together the butter and bakers chocolate until smooth. Whisking often.
  3. Add the sugar and whisk together until smooth.
  4. Pour the chocolate mixture into a large bowl.
  5. Add the eggs, one at a time, and whisk after each addition. NOTE: Make sure to whisk well after each egg. The batter should become thick.
  6. Whisk in the vanilla.
  7. Sprinkle the flour, baking soda and salt over the batter and whisk until just combined.
  8. Pour 1½ cups of batter into each prepared cake pan.
  9. Remove the cookie dough from the freezer. Roll marble sized balls of dough and drop into the batter. Add as many dough balls as you want... I added 12-15 per pan.
  10. Using your finger, press the dough balls down into pan and cover with batter. You want all the balls to be completely submerged and covered with batter.
  11. Bake on the center rack of your oven for 25-28 minutes or until the top begins to crack slightly and a toothpick comes out clean from the center.
  12. Cool in the pans for 15 minutes before removing to a wire rack to cool completely. NOTE: It will be helpful to run a butter knife along the edge of the pan before removing the cake to help prevent sticking.
Chocolate Chip Cookie Dough Frosting
  1. In the bowl of your stand mixer, cream the butter until smooth.
  2. Crumble the brown sugar so that there are no lumps and add it to the butter. Cream together until smooth.
  3. Sift the powdered sugar into the bowl and mix on medium-low speed until combined. Scrape the sides of the bowl and mix again.
  4. Mix in the vanilla.
  5. Sift the flour into the bowl and mix on medium-low speed until combined. Scrape the sides of the bowl and mix again.
  6. Add the heavy cream and salt and mix on high for 1-2 minutes or until light and fluffy. Scrape the sides of the bowl and mix another minute.
Assembly
  1. Place one cake layer on your cake stand and spread ¼ inch layer of the frosting chips over the top. Place the second layer on top and spread another ¼ inch layer of frosting. Place the last layer of cake on top.
  2. Crumb coat the outside of the cake. Freeze the cake for 20 minutes.
  3. Reserve 1 cup of frosting for decorating. Fold in ½ cup mini chocolate chips into the remaining frosting.
  4. Cover the outside of the cake with the cookie dough frosting.
  5. Using the straight edge of a cake decorating comb, make sure the sides and the top of the cake are smooth and even.
  6. Using the edge with the triangle scallops, run the decorating comb along the outside of the cake.
  7. Press mini chocolate chips onto the bottom 1-2 inches of the cake at the base.
  8. Using a large star piping tip fitted to a disposable piping bag, pipe small swirls/mounds of frosting along the top edge of the cake. Place a chocolate chip, upside down in the center of each swirl.
Notes
Chocolate Chip Cookie Dough & Frosting originally from my Chocolate Chocolate Chip Cookie Dough Cupcakes

Brownie cake & decoration inspired by Sprinkle Bakes

If you love this cake, you may also be interested in these Chocolate Chocolate Chip Cookie Dough Cupcakes!

Chocolate Chocolate Chip Cookie Dough Cupcakes by JavaCupcake.com

Here a few of the supplies needed to make this cake!

Red Velvet Valentine Brownie Bites

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

 

Red Velvet Valentine Brownie Bites
 
Cook time
Total time
 
Serves: 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
  • ½ cup unsalted butter, room temperature
  • 1½ cup sugar
  • 2 eggs
  • 1¼ cups flour
  • ¼ tsp salt
White Chocolate Cream Cheese Frosting
  • ½ cup unsalted butter, room temperature
  • 2oz cream cheese, room temperature
  • ⅔ cup white chocoalte chips, melted
  • 2½ cups powdered sugar
  • 1 tsp vanilla
  • 1 Tbsp milk
  • ⅛ 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.
White Chocolate Cream Cheese Frosting
  1. Using your stand mixer, cream together the butter and cream cheese until smooth - about 2-3 minutes.
  2. Add the melted white chocolate and mix until incorporated.
  3. Add the powdered sugar, vanilla, milk and salt and mix on medium-low until smooth.
  4. Beat 2-3 minutes on high until light and fluffy.
Assembly
  1. 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.
  2. Place another heart, face up, on top of the frosting and gently press down.
  3. Sprinkle with powdered sugar to garnish.

Peanut M&M Brownies

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!

5 from 1 reviews
Peanut M&M Brownies
 
Prep time
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Total time
 
Serves: 12 brownies
Ingredients
  • 1 cup *2 sticks) unsalted butter
  • 1¾ cups sugar
  • ½ cup brown sugar, packed
  • ¾ cup cocoa powder
  • 1 Tbsp vanilla
  • 2 tsp espresso powder
  • 1½ 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.

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

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.


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:
  • ½ c butter
  • 2 squares, (2 oz) unsweetened chocolate
  • 1 c. sugar
  • 2 eggs
  • 1 tsp .vanilla
  • ¾ c. AP Flour
Irish Cream Layer:
  • 11/2 c powdered sugar
  • 6 tbsp butter
  • ¼-1/3 c Bailey’s Irish Cream, or other brand
Chocolate Ganache Layer:
  • 6 oz. dark or semisweet baking chocolate, chopped or chocolate chips
  • ¾ 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.
Irish Cream Layer:
  1. Beat butter with and electric mixer, until light and fluffy.
  2. Gradually beat in powdered sugar, adding Irish cream until desired consistency. The butter cream should be in a spreadable, thick layer.
  3. Spread Irish Butter Cream over the cooled Brownie. Refrigerate at least 45 minutes, until firm. Leave in prepared pan.
Chocolate Ganache Layer:
  1. Place chocolate in medium bowl, Heat Irish cream until simmering. Do not boil.
  2. Pour over chocolate in bowl. Stir chocolate until chocolate is evenly melted. Allow to cool and thicken.
  3. Pour over refrigerated brownie with Irish Cream layer and spread out over the top of the Butter Cream layer.
  4. Refrigerate at least one hour until ganache is set.
  5. 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.
  6. Cut into squares and serve immediately. Refrigerate leftovers.


This was not a not a sponsored post and the opinions expressed here are mine.

Cosmic Brownies

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.

5 from 1 reviews
Cosmic Brownies
 
Prep time
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Total time
 
Thick, chewy brownies topped with a dark chocolate ganache... perfect Friday night treat for the family!
Serves: 12 brownies
Ingredients
Brownies:
  • 1 cup sugar
  • ⅔ cup brown sugar, packed
  • ¾ cup (1½ sticks) unsalted butter, melted
  • 2 Tbsp water
  • 2 large eggs
  • 2 tsp vanilla
  • 1½ tsp espresso powder
  • 1⅓ cups flour
  • ¾ cup unsweetened cocoa
  • ½ tsp baking powder
  • ¼ tsp salt
Ganache:
  • ¾ cup heavy cream
  • 7 oz 84% cocoa dark chocolate
  • 1½ 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.
Ganache:
  1. While the brownies are baking, prepare the ganache.
  2. Chop the chocolate into very fine pieces and place in a medium glass bowl.
  3. In a small sauce pan, heat the cream until simmering. Do not boil.
  4. 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.
  5. Stir in the salt.
  6. Add the butter and mix until smooth.
To Assemble:
  1. Pour the ganache over the brownie while still in the pan. Use a spatula to spread.
  2. Top with Rainbow Jimmies.
  3. 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!)
  4. Cut and EAT!

ChocolateLove Bloghop: Red Velvet Cheesecake Chocolate Brownies

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