SALTED CARAMEL BROWNIE TOWER

Brownie recipe:
4 eggs
1 1/4 cups unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 Tablespoon (3 teaspoons) vanilla extract  
1 cup (2 sticks) butter
2 1/4 cups sugar  
1 1/2 cups all purpose flour

Directions:

Preheat oven to 350 and line 9"x13" pan with nonstick foil. In a large bowl, add 4 eggs, and beat with cocoa, salt, baking powder, and vanilla. Stir until fully combined and smooth. In the microwave, melt butter. When melted, add sugar, and stir to combine. Add warm butter/sugar mixture to the egg/cocoa mixture, stiring until smooth. Add the flour to batter and stir until fully incorporated. Spread batter into prepared pan, and smooth as needed. Bake brownies about 30 minutes. Test for doneness by inserting a toothpick.  You should find moist crumbs. Cool and cut into small bite sized squares. Adapted from King Arthur Flour

BEST SALTED CARAMEL RECIPE-

Ingredients:

2 cups sugar
1 2/3 cups heavy cream (WARM IT IN THE MICROWAVE FIRST)
2 Tbsp salted butter
3/4 tsp coarse sea salt

Method to make the caramel sauce:

1. Spread the sugar in an even layer in a large metal pot, at least 6 quarts. Set over a moderate heat and cook without stirring, until the sugar near the edge just starts to liquify.

2. Use a wooden spoon and begin stirring, encouraging the melted sugar around the edges toward the center, delicately stirring up any sugar melting on the bottom as well. The sugar will start to look pebbly as it cooks, but keep going until it is melted completely and an amber color. If you think it is cooking too fast, lower the heat and keep stirring. Be patient.

3. Continue to cook until the sugar turns deep brown. Once brown, take it off of the heat!!!!

4. Time to add the cream but here is my trick....only add a DROP at a time and stir, stir, stir.  This will eliminate the seizing of your caramel and you will love me for this trick. Keep adding a drop at a time and stirring until all of the cream is mixed in.  Be patient...you have a lot of cream so this will take a few minutes.  Once smooth, add butter and salt. Let cool. Will store in fridge up to one month. HA! As if it will last that long...ever!!!! TOO delicious!! Makes 2 cups

ADAPTED FROM MANU'S MENU

PEANUT BUTTER TRUFFLE & CHOCOLATE GLAZED BROWNIES

WELCOME TO ANOTHER MONTH OF 2 SWEETIE PIES!!  I LOVE THIS DAY!  MY BLOGGING BUDDY LIZZY (FROM THAT SKINNY CHICK CAN BAKE) AND I EACH BAKE FROM THE OTHER'S BLOG AND SURPRISE EACH OTHER...AND YOU-WITH WHAT WE MADE!!! 

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This month I made Lizzy's Brownies with a layer of peanut butter on top top and then a chocolate glaze! Yum!  I had to use a glaze instead of Lizzy's ganache because I was out of shortening! Enjoy-this is one winning brownie! Be sure to add it to your holiday baking list!!!!

1 cup butter
2 cups sugar
3 eggs
1 tablespoon vanilla
2/3 cup cocoa powder
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
 
Peanut Butter Filling:
1/2 cup butter, at room temperature
1/2 cup creamy peanut butter
2 cups powdered sugar
2-3 teaspoons milk
 
Glaze Topping:
12 ounces chocolate chips
1 cup butter
1 Tablespoon light corn syrup


Instructions
Preheat oven to 350º. Put a long piece of non-stick foil in the bottom of a 9 x 13 inch pan, fitting so it covers the bottom of pan, the two shorter sides, plus has some overhang on each side for easy removal. 

In a large microwave safe bowl, melt the 1 cup butter in the microwave. Mix in sugar, then eggs and vanilla. Sift the cocoa powder into the egg mixture, along with the salt and baking powder. Mix well. Add flour and mix till just combined. Scrape into prepared pan and smooth top.
Bake for about 25-30 minutes. Cool completely.
 
While the brownies are cooling, mix together filling ingredients. Beat until smooth adding the extra teaspoon of milk if needed. Mixture should be spreadable. Spread filling evenly over cooled brownies. Chill for at least 30 minutes.

While the filling is cooling, make glaze by melting the chocolate chips, corn syrup and butter gently in the microwave. Stop and stir at 30 second increments, till melted and smooth. Cool to 90 degrees and then pour over the peanut butter layer spreading with an offset spatula.  Let set on the counter at room temp for an hour and then return to refrigerator to chill before cutting into bars.  Add a chocolate drizzle on top if desired, using melted chocolate chips.

OREO BROWNIES-ONE OF MY FAVORITES!

Brownie recipe:
4 eggs
1 1/4 cups unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 Tablespoon (3 teaspoons) vanilla extract  
1 cup (2 sticks) butter
2 1/4 cups sugar
1 1/2 cups all purpose flour 
about 11 Oreos, chopped

Directions:

Preheat oven to 350 and line 9"x13" pan with nonstick foil. In a large bowl, add 4 eggs, and beat with cocoa, salt, baking powder, and vanilla. Stir until fully combined and smooth. In the microwave, melt butter. When melted, add sugar, and stir to combine. Add warm butter/sugar mixture to the egg/cocoa mixture, stiring until smooth. Add the flour to batter and stir until fully incorporated. Stir in Oreos.  Spread batter into prepared pan, and smooth as needed. Bake brownies about 30 minutes. Test for doneness by inserting a toothpick.  You should find moist crumbs. Cool and cut into small bite sized squares. Adapted from King Arthur Flour

SUPERNATURAL BROWNIES....OH MY!

WELCOME TO ANOTHER MONTH OF 2 SWEETIE PIES!!  I LOVE THIS DAY!  MY BLOGGING BUDDY LIZZIE (FROM THAT SKINNY CHICK CAN BAKE) AND I EACH BAKE FROM THE OTHER'S BLOG AND SURPRISE EACH OTHER...AND YOU-WITH WHAT WE MADE!!! THIS MONTH I MADE LIZZY'S SUPERNATURAL BROWNIES!  

I figured with a name like supernatural they had to be good.  And boy were they!  The top had a perfect crackly top and the brownies were packed with flavor and a chewiness factor that we loved! Thanks once again Lizzy!

*Tip: I halved the recipe below and used a 9x13 pan lined with nonstick foil. Still baked perfectly at 45 minutes.

Supernatural Brownie Adapted from Lizzy via Nick Malgieri via NY City Eats

• 1 pound (4 sticks) butter
• 1/2 pound (8 ounces) semisweet chocolate
• 1/2 pound (8 ounces) milk chocolate
• 8 eggs
• 1/2 teaspoon salt
• 2 cups sugar
• 2 cups brown sugar
• 1 tablespoon vanilla extract
• 2 cups all purpose flour

Instructions

1. Preheat oven to 350º. Spray a half sheet pan with non-stick spray, the line with parchment and spray parchment.
2. Combine butter and chopped chocolate in microwave safe bowl. Microwave for 60 seconds, stop and stir and continue microwaving for 30 second intervals, stopping and stirring till mixture is smooth and melted. Set aside.
3. Whisk eggs in a large bowl and mix in salt, sugar, brown sugar and vanilla. Stir in chocolate mixture, then fold in flour.
4. Pour batter into prepared pan and smooth top with offset spatula. Bake for about 45 minutes, until top has formed a shiny crust. Cool in pan. Cover with plastic wrap when cool and refrigerate for easy cutting.
5. To serve, run knife around edge of pan and flip brownies onto large cutting board. Remove parchment and flip back. Cut to desired size.
6. Note: these taste even better the day after they're baked.
7. Yield: 48 brownies
8. Total time: 24 hours if you refrigerate overnight.

SALTED CARAMEL BROWNIE JARS!

Use Pillsbury box mix brownies or homemade!
Brownie recipe:
4 eggs
1 1/4 cups unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 Tablespoon (3 teaspoons) vanilla extract 1 cup (2 sticks) butter
2 1/4 cups sugar 1 1/2 cups all purpose flour

Directions:

Preheat oven to 350 and line 9"x13" pan with nonstick foil. In a large bowl, add 4 eggs, and beat with cocoa, salt, baking powder, and vanilla. Stir until fully combined and smooth. In the microwave, melt butter. When melted, add sugar, and stir to combine. Add warm butter/sugar mixture to the egg/cocoa mixture, stiring until smooth. Add the flour to batter and stir until fully incorporated. Spread batter into prepared pan, and smooth as needed. Bake brownies about 30 minutes. Test for doneness by inserting a toothpick.  You should find moist crumbs. Cool and cut into small bite sized squares. Adapted from King Arthur Flour

Click here for my salted caramel recipe

I used Cool Whip for the cream!

Layer Mason Jars with brownies, caramel, cream and repeat! Eat immediately!

THE ONLY BROWNIE RECIPE YOU'LL EVER NEED!I

 

 

I LOVE THESE BROWNIES! NOT TOO FUDGY! NOT TOO CAKEY!  JUSTTTTTT RIGHT!

4 eggs
1 1/4 cups unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 Tablespoon (3 teaspoons) vanilla extract 1 cup (2 sticks) butter
2 1/4 cups sugar 1 1/2 cups all purpose flour

Directions:

Preheat oven to 350 and line 9"x13" pan with nonstick foil. In a large bowl, add 4 eggs, and beat with cocoa, salt, baking powder, and vanilla. Stir until fully combined and smooth. In the microwave, melt butter. When melted, add sugar, and stir to combine. Add warm butter/sugar mixture to the egg/cocoa mixture, stirring until smooth. Add the flour and stir until fully incorporated. Spread batter into prepared pan, and smooth as needed. Bake brownies about 30 minutes. Test for doneness by inserting a toothpick.  You should find moist crumbs. Cool and cut. Top with some cool whip and a cherry! Adapted from King Arthur Flour

ABSOLUTELY AMAZING BROWNIES (GLUTEN FREE DIRECTIONS, INCLUDED TOO!!)

SQUARES, HEARTS, POWDERED SUGAR OR WHIPPED CREAM WITH CHOCOLATE SYRUP, THESE BROWNIES ARE PERFECT!!!!  JUST PERFECT!!!! TO MAKE THEM GLUTEN FREE, USE CUP 4 CUP FLOUR.  YOU WILL NEVER KNOW THEY ARE GF!

4 eggs
1 1/4 cups unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 Tablespoon (3 teaspoons) vanilla extract
1 cup (2 sticks) butter
2 1/4 cups sugar
1 1/2 cups all purpose flour
1 1/2 cups chocolate chips (semi sweet)-OPTIONAL

Directions:

Preheat oven to 350 and line 9"x13" pan with nonstick foil.
In a large bowl, add 4 eggs, and beat with cocoa, salt, baking powder, and vanilla. Stir until fully combined and smooth.
In the microwave, melt butter. When melted, add sugar, and stir to combine.
Add warm butter/sugar mixture to the egg/cocoa mixture, stiring until smooth.
Add the flour and chocolate chips to batter and stir until fully incorporated.
Spread batter into prepared pan, and smooth as needed.
Bake brownies about 30 minutes. Test for doneness by inserting a toothpick.  You should find moist crumbs.
Cool and cut. Adapted from King Arthur Flour

HANDS DOWN.....THE MOST SINFUL FUDGE TOPPED BROWNIES EVER CREATED

IT'S TIME FOR 2 SWEETIE PIES AGAIN!!  I LOVE THIS DAY!  MY FRIEND LIZZIE (FROM THAT SKINNY CHICK CAN BAKE) AND I EACH BAKE FROM THE OTHER'S BLOG AND SURPRISE EACH OTHER...AND YOU-WITH WHAT WE MADE!!! THIS MONTH I MADE HER FUDGE TOPPED BROWNIES.  ONE WORD.....UHHHHHHHHHHHHH-MAZING!  THESE ARE RICH, SINFUL, EASY AND PERFECT FOR VALENTINE'S DAY THIS WEEK!!!!  FIRST, I MADE THE RECIPE EXACTLY AS LIZZIE STATED (LAST PIC WITH HEART SPRINKLES) AND THEN SINCE THEY WERE SO GOOD I TRIED THEM IN A SMALLER PAN FOR AN EVEN THICKER BROWNIE! WHAT CAN I SAY? I AM NAUGHTY LIKE THAT!!!!  THANKS FOR ANOTHER OUTSTANDING RECIPE LIZZIE! GO SHOW LIZZIE SOME LOVE!

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Fudge topped brownies-Adapted from Hershey's via That Skinny Chick Can Bake


INGREDIENTS:

• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1/2 cup cream
• 1 cup flour
• 2/3 cup cocoa, sifted
• 1 cup (2 sticks) butter, melted
• 2 cups sugar
• 2 teaspoons vanilla

Frosting:

• 2 cups semisweet chocolate chips
• 1 can (14 oz.) sweetened condensed milk
• 1 1/2 teaspoons vanilla

Instructions:

1. Preheat oven to 350°. Line 9 x 13 pan with nonstick foil and set aside.
2. Stir together butter, sugar, flour, cocoa, baking powder, eggs, cream and 2 teaspoons vanilla in large bowl; beat till all combined. Spread batter in prepared pan.
3. Bake 40 minutes or until brownies begin to pull away from sides of pan. When brownies are almost finished baking, combine chocolate chips with sweetened condensed milk in a saucepan and heat till chocolate melts. Add the 1 1/2 teaspoons vanilla.
4. Immediately spread over hot brownies (I waited 2 minutes before pouring it on). Allow to cool on wire rack then refrigerate. To serve, cut into bars.
5. Makes 24 to 36 brownies.

*NOTE-TO MAKE THEM THICKER I MADE THE BROWNIE RECIPE AND BAKED IT IN A 9 INCH PAN AND THEN HALVED THE FROSTING TO POUR ON TOP! DELISH!!!!

A HUGE BROWNIE STUFFED WITH A HALF POUND PEANUT BUTTER CUP & TOPPED WITH PEANUT BUTTER CUP GELATO! DO I HAVE YOUR ATTENTION NOW?

 

 

THIS WAS AN EXPERIMENT WITH A HAPPY & SWEET ENDING!  I STARTED WITH ONE LARGE BRIOCHE PAN (PICTURED ABOVE)-GREASED IT WELL!  POURED IN SOME BROWNIE BATTER AND TOPPED IT WITH A HALF POUND REESE'S PEANUT BUTTER CUP! YUP!!!!  THEN, ADDED MOR  BATTER TO COVER IT.  I BAKED IT UNTIL SET AND LET IT COOL.  I FLIPPED IT OVER AND ONCE I FLIPPED IT BACK IT WA STILL WARM.  THE HALF POUND REESE'S REALLY DOES HAVE SOME WEIGHT BECAUSE IT STARTED TO BREAK DOWN THE BROWNIE WALLS AND COME POURING OUT.........SO MESSY BUT SO GOOD!! I WAS ABLE TO MAKE SOME PRETTY DELICIOUS SLICES OUT OF IT AND NEEDLESS TO SAY, MY HUBBY WAS PRETTY HAPPY!

BROWNIE RECIPE: (CAN BE MADE GLUTEN FREE WITH BETTER BATTER)

Ingredients

• 1 2/3 cups granulated sugar
• 3/4 cup (1 1/2 sticks) butter or margarine, melted
• 2 tablespoons water
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/3 cups all-purpose flour (I used Better Batter)
• 3/4 cup COCOA POWDER
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Directions

PREHEAT oven to 350º F. Grease Large Brioche pan.

COMBINE granulated sugar, butter and water in large bowl. Stir in eggs and vanilla extract. Combine flour, cocoa, baking powder and salt in medium bowl; stir into sugar mixture. Spread half into pan.  Top with a half pound Reese's peanut butter cup.  Top with rest of batter and smooth it.  Bake approx 30 mins.  Let cool completely before turning out.  I'd probably chill it next time before flipping it over.  Served warm with Talenti chocolate peanut butter cup gelato!

BROOKIE ICE CREAM SUNDAES!

 

THE BEST COOKIE PLUS THE BEST BROWNIE=THE BEST BROOKIE!!!!!

BROWNIE RECIPE:

Ingredients

• 1 2/3 cups granulated sugar
• 3/4 cup (1 1/2 sticks) butter or margarine, melted
• 2 tablespoons water
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/3 cups all-purpose flour
• 3/4 cup COCOA POWDER
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Directions

PREHEAT oven to 350º F. Grease 13 x 9-inch baking pan.

COMBINE granulated sugar, butter and water in large bowl. Stir in eggs and vanilla extract. Combine flour, cocoa, baking powder and salt in medium bowl; stir into sugar mixture. Spread into 6 nonstick individual pans-or spray with Pam if not nonstick.  Chill 1 hour.

Use Pillsbury cookie dough for the centers as a shortcut or Make some homemade cookie dough & let chill until COLD (speed this in the freezer!):
2¼ cup all-purpose flour
1¼ teaspoons baking soda
¼ teaspoon of salt
2 sticks (1 cup) unsalted butter PLUS 1 EXTRA TBLSP.
1¼ cup packed dark brown sugar
¼ cup granulated sugar
1 large egg plus 1 egg yolk
1½ teaspoons vanilla extract
¾ cup semi-sweet chocolate chips
½ cup milk chocolate chips
½ cup dark chocolate chips

Instructions
Melt butter in a skillet over medium heat. Whisk constantly until the butter begins to brown.   Takes several minutes.  Remove heat once brown and smelling nutty and yummy and pour into mixer bowl.  Let cool a few minutes.  Beat the butter and sugars.  Add the egg, yolk, vanilla.  Add the dry ingredients.  Fold in all of the chocolate chips.  Scoop 6 large scoops and shape into circular disks. Lay on top of brownies in the centers. 
Preheat the oven to 375 degrees F.  Lay individual pans on a baking sheet and bake about 20-25 minutes.  Let cool before unmolding.  Serve with ice cream & chocolate sauce or eat as is!!!!

BROWNIES+CHOCOLATE +LUSTER DUST=WOW FACTOR!

I STARTED WITH MY FAVORITE BROWNIE RECIPE AND SWAPPED OUT THE REGULAR FLOUR FOR GLUTEN FREE CUP 4 CUP FLOUR-SOLD IN WILLIAMS SONOMA. IT WAS AWESOME!!!



MADE SOME CHOCOLATE TOPPERS...

AND ADDED THE WOW FACTOR!!!!!!!




HUBBY GAVE THESE 2 THUMBS UP AND GOBBLED DOWN 2 OF THEM RATHER QUICKLY! HEE HEE AS FOR ME, I LOVED THEM, TOO! COULDN'T EVEN TELL THEY WERE GF!!