Dark Chocolate Brownies

Just in case you were wondering what recipe I use, here it is.  Enjoy!

Taken from Recipe Girl 

Ingredients:
3/4 cup all-purpose flour
1 Tablespoon cocoa powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, plus more for pan
3/4 teaspoon instant espresso powder
5 ounces semisweet chocolate bar, finely chopped
3/4 cup granulated white sugar
1/4 cup light brown sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
3/4 cup semisweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F. Butter an 8x8-inch pan. Line with parchment paper and let it hang over two sides. Butter the parchment.
2. In a medium bowl, sift together flour, cocoa powder, and salt; set aside.
3. In a large saucepan, combine butter and espresso powder. Heat on low and stir until butter has melted. Add chocolate, and stir constantly until mixture is smooth. Remove from heat and stir in both sugars until combined. Let cool slightly.
4. Whisk eggs and vanilla and keep moving the batter around until combined and no longer grainy-looking. Add flour mixture to batter and stir just until combined. Stir in chocolate chips.
5. Pour batter into prepared pan; smooth top with a greased spatula. Bake until a toothpick inserted in the center comes out with a just a few moist crumbs attached (28 to 30 minutes). Don't over bake! Let cool completely. Cut into pieces and serve or store.

S'mores Brownies

The bf and I recently came back from our babymoon/anniversary/my birthday celebration from Playa del Carmen, Mexico.  Seven whole days was not enough!  The food was unbelievably good, the scenery breathtaking.  We even talked about taking the kiddies back to PDC in a few years; its a must go to destination for an unforgettable family vacation. 

Now that we're back and settled in, I've been trying to figure out what to bake next.  I've been really craving chocolate (anything sweet really) and thankfully I came across this recipe for s'mores brownies.  We have a few halloween parties quickly approaching and with nut allergies to worry about, I thought this would be a sweet treat to bring.  :)  

Baking party to ensue at my kitchen this weekend!  Any volunteers/taste testers?

S'mores Browines
taken from Brown Eyed Baker

 Photo courtesy of Brown Eyed Baker

  

S’mores Brownies

Yield: 32 brownies

Prep Time: 30 minutes | Bake Time: About 45 minutes total 

For the Graham Cracker Crust:
3 cups graham cracker crumbs
¼ cup granulated sugar
¼ teaspoon salt
¾ cup unsalted butter, melted 

For the Brownies:
You're favorite chewy brownie recipe (of course mine is a dark chocolate version ;) )
1 bag mini marshmallows
Additional graham crackers, broken into pieces

1. Preheat oven to 350 degrees F. Butter a 9×13-inch baking pan. Line the pan with foil, leaving some overhang, and then butter the foil; set aside.

2. Combine the graham cracker crumbs, sugar and salt, mixing well. Add the melted butter and, using a fork, toss until the entire mixture is moist. Dump the graham cracker mixture into the prepared baking pan, pressing it into an even layer. Bake for about 15 minutes, or until golden brown.

3. Meanwhile, prepare your brownie recipe. Pour the brownie batter over the cooked graham cracker crust, spreading it into an even layer. Bake the brownies according to the directions. **Next time I will bake the brownies less than what the recipe calls for.  The brownies weren't overcooked but weren't as chewy like they normally are. 

4. As soon as the brownies come out of the oven, switch the oven to broil. Pour the bag of mini marshmallows onto the brownies (I used a few handfuls just enough to cover the surface) covering it in an even layer. Pop the pan back in the oven for a few minutes. Keep a close eye on them – you want them to start to char so you get that s’mores flavor, but don’t want to completely burn them.

5. As soon as the pan comes out of the oven, top the marshmallow layer with the pieces of graham cracker, pressing down slightly so that the pieces of graham cracker get nestled into the marshmallow (I also sprinkled some of the chocolate chips)

6. Cool completely and then cut into squares. Store at room temperature in an airtight container.

Candy Making

My bff recently blogged about a dark chocolate nutella twix bar recipe she came across recently.  I have yet to make it but I actually found this recipe that I'd like to share with you.  Its quite similar but instead of nutella, its a twix brownie bar! 

My cousin, Nicole posted this blog on her FB this morning, and as I was scrolling through the blogger's recipes, I found this Twix alternative.  Sometimes I just want to stay home on a busy work week like these and just bake, Bake, BAKE!  lol.  

This week has been absolutely insane at my work (I do research in liver transplant in SF) and I'm really looking forward to this weekend.  I'm doing a test batch of white cake with strawberries and whipped cream for an order that's coming up in a few weeks and I think I'll make this for the couple and their kids who are coming over on Sunday.  It's also not a bad gift idea for Father's Day.  Wrap it in a cute box with a ribbon and you have a wonderful homemade gift your father/man in your life will enjoy.  I hope you enjoy this recipe and please share your candy making experience with me and I promise I'll do the same.  Happy candy making!  

INGREDIENTS

2 cups flour
1/2 cup sugar
2 sticks salted butter, cut into pieces
14 oz bag of caramels
3 Tablespoons heavy cream
Box of your favorite brownie mix + ingredients to make (I used Ghiradellhi Ultimate Fudge--whatever brand you use, you want fudgy, not cakey brownies) 
Chocolate candy melts or almond bark

Preheat oven to 350. Line a 9 x 13 pan with foil and spray with nonstick spray.

In a food processor, combine flour, sugar and butter. Process until it comes together to form a dough (you can also use your hands if you don't have a food processor).

Pat the dough in the bottom of the pan. Bake until golden brown, 25 minutes or so.

Place the pan in the refrigerator to cool for about 30 minutes and prepare your brownie batter according to instructions. Remove shortbread from refrigerator and spread brownie batter over it evenly. Bake until brownies are set, but still fudgy.

Place pan in the refrigerator to cool again. Once brownies are firm, place unwrapped caramels and heavy cream in a microwave safe bowl. Microwave on high, stirring every 15 seconds until completely melted and smooth. Pour melted caramel over brownies and spread evenly. Refrigerate again until firm.

Grab the ends of the foil and remove from pan. Peel the foil off the sides and bottom and place the brownies on a cutting board and cut into thin bars. Melt candy melts/almond bark according to package directions and dip bars, placing on a wax paper lined baking sheet until chocolate is fully set.