andes mint brownies

the goods:

1 cup (2 sticks) unsalted butter
2 cups sugar
4 eggs
2 teaspoons vanilla
3/4 cup cocoa powder
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup Andes mint baking chips
a box (4.67 ounces Andes mints candies

Preheat oven to 350 degrees. Spray a 9x13-inch baking pan with nonstick spray. In a large, microwave-safe bowl, microwave butter until completely melted. With a wooden spoon, stir in sugar and vanilla. Add eggs one at a time, hand beating well with spoon after each addition. Add cocoa and beat until well blended. Add flour, baking powder, and salt; beat well. Fold in Andes mint chips. Pour batter into prepared pan and bake 30-35 minutes.
While brownies are baking, unwrap all the Andes mints. When brownies are finished, remove from oven and immediately place all the unwrapped candies on top of the brownies. Let them sit for 5 minutes and then use an offset spatula to spread the chocolates over the entire brownie. Let brownies cool for about an hour (you can also pop them in the fridge), then cut into squares and enjoy!

triple chocolate fudge brownies

the goods:

10 ounces dark chocolate chopped

2 cups (4 sticks) unsalted butter, cut into pieces

1 cup granulated sugar

1 cup brown sugar

3 eggs, room temperature

2 egg yolks

1 tablespoon vanilla extract

1/2 teaspoon salt

2 cups flour

1/2 cup cocoa powder

1 cup semi-sweet chocolate chips

confectioners' sugar, for dusting

Preheat oven to 350 degrees. Grease a 9-by-13-inch pan. Melt the butter in a medium saucepan over medium heat, stirring until melted. Remove from heat, add the dark chocolate and stir until completely melted and smooth. Whisk in the sugar and brown sugar. Whisk in eggs and egg yolks one at a time, then add the vanilla and salt. With a wooden spoon, stir in flour and cocoa powder until evenly combined. Fold in chocolate chips. Spread into an even layer in the pan. Bake for 25-30 minutes, until brownies no longer wobble when pan is giggled, top has a shiny papery crust, and sides are just beginning to come away from pan. Remove from oven and cool for an hour before slicing, removing from pan, and dusting with confectioners' sugar.

brownie peppermint cookies

the goods:

1 box fudge brownie mix

1 and 1/4 cup all-purpose flour

1/4 cup brown sugar

1/4 teaspoon salt

2 eggs

2 tablespoons whole milk

1/2 cup (1 stick) unsalted butter, melted

1 teaspoon vanilla extract

3/4 teaspoon peppermint extract

vanilla cream frosting:

4 cups confectioners' sugar

1/2 cup (1 stick) unsalted butter, room temperature

6 tablespoons heavy cream

1 teaspoon vanilla extract

1/4 teaspoon salt

1/2 cup crushed peppermints, or candy canes

Preheat oven to 350 degrees. Butter a cookie sheet and set aside. In a large mixing bowl, whisk together brownie mix, flour, brown sugar, and salt. Add in eggs and milk and stir with a wooden spoon. Add in melted butter, vanilla, and peppermint extract, stir until well blended. Spoon heaping tablespoons of dough onto prepared baking sheet. Bake for 10 minutes. Remove from oven and allow to cool.

While brownie cookies are baking and cooling, make frosting. In the bowl of a stand mixer, whip together butter, sugar and cream until light and fluffy. Stir in vanilla and salt.

When brownie cookies are cooled, frost and sprinkle with peppermints.

olive oil and sea salt truffle brownies

the goods:

1/3 cup boiling water

1/4 cup dark cocoa powder

1/3 cup plus 2 tablespoons olive oil

2 ounces dark chocolate, chopped

1 egg

2 egg yolks

1 teaspoon vanilla extract

1 and 1/2 cups sugar

1 cup all-purpose flour

1/4 teaspoon salt

10 Lindor dark chocolate caramel sea salt truffles, coarsely chopped

coarse sea salt, for sprinkling

Preheat oven to 350 degrees. Spray and 8-by-8-inch baking pan liberally with nonstick spray.

In a large bowl, whisk boiling water and cocoa powder until combined. Whisk in chopped chocolate until melted, then whisk in olive oil. Whisk in egg, yolks, and vanilla extract until combined. Whisk in the sugar until combined. Using a rubber spatula, fold in the flour and 1/4 teaspoon salt. Gently fold in the chopped truffles. Pour into prepared pan and smooth into the corners using the spatula. Bake for 32-35 minutes, or until the middle is set. Sprinkle the brownies with sea salt and then let cool completely. Place in the refrigerator to chill before cutting into squares.

caramel filled brownies

the goods:

1/3 cup plus 1/2 cup evaporated milk (from 1 can)

one box (18.5 ounces) German chocolate cake mix

1/2 cup (1 stick) unsalted butter, melted

60 caramels, unwrapped

1/3 cup semisweet chocolate chips

1/4 cup confectioners' sugar

Preheat oven to 350 degrees. Grease and flour a 9x9-inch baking pan. Combine cake mix and 1/3 cup evaporated milk in a bowl, add the melted butter and stir to combine. Divide the dough in half. Press one half into the bottom of the prepared pan. Bake for 8 to 10 minutes, or until set. Meanwhile, in a glass bowl set over a pot of simmering water, combine caramels and 1/2 cup evaporated milk. Stir occasionally until the caramels are totally melted and the texture is smooth. Pour the caramel mixture over the first baked layer of brownie, spreading it so that is is evenly distributed. Sprinkle the chocolate chips on top. On a sheet of waxed paper, press the remaining brownie dough into a square shape slightly smaller than the baking pan. Carefully set it on top of the chocolate chips. Bake for 20 to 25 minutes. Remove pan from oven and let brownies cool to room temperature. Refrigerate the brownies for several hours to allow them to set. Dust with confectioners' sugar before cutting into squares and serving.

vegan zucchini brownies

 

the goods:

 

1/2 cup canola oil

1 and 1/2 cups granulated sugar

2 teaspoons vanilla extract

2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 and 1/2 teaspoons baking soda

1 teaspoon salt

2 cups shredded zucchini

chocolate frosting (optional)

 

Preheat oven to 350 degrees. Grease a 9x13-inch baking pan.

In a large bowl, mix together the oil, sugar, and vanilla until well blended.

Stir in flour, cocoa powder, baking soda, and salt until combined. Fold in zucchini.

When first combining the ingredients, they may seem dry, but as you fold in the zucchini, a doughy mixture will form. Don't fret. The zucchini releases a ton of moisture during baking and these brownies will be anything but dry!

Gently press the dough/batter evenly into the prepared pan. Bake for 20-30 minutes, until brownies spring back when gently touched or a toothpick comes out clean(ish).

Top with a dusting of confectioners' sugar or your favorite chocolate frosting. You'll have no idea you're eating vegetables!

chocolate-cherry blondies

 

the goods:

 

2 and 2/3 cups all-purpose flour

4 teaspoons baking soda

1/2 teaspoon fine salt

2 sticks unsalted butter, room temperature

2/3 cup granulated sugar

1 cup packed light-brown sugar

2 large eggs

1 teaspoon pure vanilla extract

1 cup semisweet chocolate chips

1 cup dried tart cherries

 

Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt.

 

In a large bowl, using a mixer, beat butter and both sugars on high until pale and fluffy, 3 minutes. Beat in eggs and vanilla. Reduce speed to low, add flour mixture, and beat until combined. Stir in chocolate chips and cherries.

 

Press mixture into a 9-by-13-inch metal baking pan. Bake until toothpick inserted in center comes out with a few moist crumbs attached, 28 to 30 minutes. Let cool completely on a wire rack. Cut into squares.

brownie-ice cream sandwich

 

the goods:

 

1 stick unsalted butter, melted, plus more for pan

1 cup sugar

2 large eggs

1/2 teaspoon fine salt

1/2 cup all-purpose flour

1/2 cup unsweetened cocoa powder

2 pints ice cream, softened

 

Preheat oven to 350 degrees. Butter a 1-by-15-inch jelly-roll pan. Line with parchment, leaving a 2-inch overhang on short sides, then butter paper.

In a medium bowl, whisk together butter and sugar, then whisk in eggs and salt. Add flour and cocoa and mix until just smooth. Spread in pan. Bake until brownie is dry to the touch and edges have begun to pull away from pan, 10 to 12 minutes. Let cool 5 minutes. Using paper overhang, transfer to a wire rack and let cool completely.

Transfer brownie to a work surface and cut in half crosswise. Cover pan with a large sheet of plastic wrap and place one cake half on it. Spread with ice cream, invert remaining brownie half on top, and wrap tightly in plastic. Freeze until firm, about 2 hours.

Unwrap, cut into bars, and serve. To store, wrap each sandwich in plastic and freeze.

gluten-free pecan brownies

the goods:

6 tablespoons unsalted butter, cut into pieces, plus more for pan
1/3 cup cornstarch
1/4 cup unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1/2 teaspoon fine salt
12 ounces semisweet chocolate chips
3/4 cup sugar
1 teaspoon pure vanilla extract
3 large eggs
1 cup chopped toasted pecans

Preheat oven to 350 degrees. Lightly butter an 8-inch square baking pan and line with parchment paper, leaving a 2-inch overhang on all sides. Whisk together cornstarch, cocoa, cinnamon, and salt. In a large microwave-safe bowl, microwave butter and chocolate in 30-second increments, stirring each time, until melted smooth, about 2 minutes. Stir in sugar and vanilla. Stir in eggs, one at a time, until combined. Add cornstarch mixture and stir vigorously until mixture is smooth and begins to pull away from side of bowl, about 2 minutes. Stir in pecans.
Pour batter into pan and smooth top. Bake about 35 minutes, rotating pan halfway through. Let cool completely on a wire rack. Using paper overhang, lift cake out of pan and cut into 16 squares.

butterfinger blondies

the goods:

1 cup (2 sticks) unsalted butter, room temperature

1 cup light-brown sugar

1/2 cup granulated sugar

2 teaspoons vanilla2 eggs

2 and 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon coarse salt

17  Butterfinger "fun size" bars, coarsely chopped

frosting:

1 cup (2 sticks) unsalted butter, room temperature

3 cups confectioners' sugar

5 Butterfinger "fun size" bars

5 Butterfinger "fun size" bars for topping

Preheat oven to 350 degrees. Lightly grease a 9x13 baking dish. Using an electric mixer, cream butter and sugars until smooth. Add vanilla and eggs and mix until incorporated. With mixer on low, add dry ingredients until just combined. Stir in chopped Butterfinger. Spread in baking dish and bake for 25 minutes until center is just set. Remove from oven and cool completely.

Make frosting: In the cleaned bowl of an electric mixer, beat butter until fluffy. Add in confectioners' sugar on low speed. Turn speed up to medium and mix until smooth. Fold in chopped Butterfingers.

Spread frosting on cooled blondies and sprinkle with remaining chopped Butterfingers.

Disclaimer: These will send you into a sugar coma. The next time I make these I am planning on topping them with whipped cream instead of frosting just to lighten them up a bit! But I posted the original recipe just in case you're into that sort of thing ;)

cool mint oreo brownie cupcakes

the goods:

1 package Cool Mint Oreo cookies (don't let your husband get to these and steal 3 - you need all of them!)

1 box brownie mix

(ingredients on the box to make the brownies)

frosting:

1/4 cup Crisco

1/4 cup unsalted butter, room temperature

2 cups confectioners' sugar

1/2 teaspoon vanilla extract

1 tablespoon milk

dash of salt

6 drops green food coloring

Prepare brownie batter according to package instructions. Place half the Oreos (about 15) in a quart-sized Ziploc bag and crush (I used a rolling pin). You want them to be chunky pieces. Fold the crushed cookies into the brownie batter. Place liners in a muffin tin and spray with nonstick cooking spray. Fill the liners with about 1/4 cup of batter. You should get about 15 cupcakes. Bake at 350 degrees for 18 minutes. Let cool for 20-30 minutes.

While they cool, mix together frosting. In a large bowl, cream together the butter and Crisco with a mixer. Add sugar 1 cup at a time, beating well after each addition to make light and fluffy. Add extract, food coloring, and milk and beat until incorporated and fluffy. Pipe or spread frosting onto cooled brownie cupcakes and place a cookie from the remaining package on top of each frosted brownie cupcake.

triple-chocolate surprise brownies

The surprise? Pureed black beans replace some of the butter, cutting the fat from 11g to only 7g!

the goods:

1/4 cup (1/2 stick) unsalted butter, plus more for pan

1/4 cup black beans, rinsed, drained, and pureed until completely smooth

3 ounces semisweet chocolate, chopped (1/2 cup)

2 ounces unsweetened chocolate, chopped (1/3 cup)

1 and 1/3 cups sugar

2 large eggs, plus 1 large egg white

1 and 1/2 teaspoons pure vanilla extract

1 cup all-purpose flour

1/4 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon salt

Preheat oven to 350 degrees. Lightly butter a 9-inch square baking pan and line with parchment paper, leaving a 2-inch overhang on all sides. In a large microwave-safe bowl, combine butter, bean puree, and chocolates and microwave in 30-second increments, stirring each time, until melted and smooth, about 2 minutes. Whisk in sugar, eggs and egg white, and vanilla until smooth.

In a small bowl, whisk together flour, cocoa powder, baking powder, and salt. Stir into chocolate mixture until just combined. Pour batter into pan; smooth top. Bake until top is cracked and toothpick inserted in center has moist crumbs attached, about 25 minutes (center will seem undercooked but will set further as it cools). Let cool completely in pan on a wire rack.

Using parchment, lift brownie from pan and cut into 16 squares.

bat brownies

I know, I know, I know... it looks like my 2-year-old decorated these... they could have been way cuter if I had any patience at all!

the goods:

1/2 cup (1 stick unsalted butter, plus more for baking pan

1 cup all-purpose flour

1/3 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon salt

1 and 1/4 cups sugar

1/2 pound bittersweet chocolate chips (1 and 1/2 cups)

3 large eggs

1 teaspoon pure vanilla extract

32 miniature York peppermint patties

York pieces (white ones only) for eyes

chocolate chips and icing pens, for decorating

Preheat oven to 350 degrees. Lightly butter an 8-inch square metal baking pan and line with parchment paper, leaving a 2-inch overhang on all sides.

In a large bowl, whisk together flour, cocoa powder, baking powder, and salt.

In a medium saucepan, melt butter, sugar, and bittersweet chocolate over medium, stirring frequently, until smooth. Add to flour mixture and stir to combine. Stir in eggs and vanilla, then let cool to room temperature, 10 minutes.

Transfer batter to pan. Press 16 peppermint patties evenly into batter and, with a small offset spatula, evenly spread batter to completely cover patties.

Bake until cake is puffed and just set, about 35 minutes. Let cool on a wire rack, 25 minutes, then top with 16 peppermint patties. Let cool 25 minutes more, then decorate with York pieces dotted with chocolate for eyes and chocolate chips for ears. Refrigerate until chocolate is set, 5 minutes. Decorate with icing pens. Using parchment, lift cake from pan and cut into 16 squares.

slow-cooker triple chocolate brownies

the goods:

nonstick cooking spray

1 and 1/4 cups all-purpose flour

1/4 cup unsweetened cocoa powder

3/4 teaspoon baking powder

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, cut into pieces

8 ounces bittersweet chocolate, chopped

1 cup sugar

3 large eggs, lightly beaten

1 cup semi-sweet chocolate chips

Lightly coat a 5-quart slow-cooker insert with cooking spray. Line bottom with parchment paper and lightly coat with spray. In a small bowl, whisk together flour, cocoa, baking powder, and salt.

Place butter and chocolate in a medium microwave-safe bowl and microwave in 30-second increments, stirring after each, until chocolate is melted. Add sugar; stir to combine. Stir in eggs. Add flour mixture and chocolate chips and stir just until moistened (do not overmix). Transfer to slow cooker and smooth top. Cover and cook on low 3 and 1/2 hours.

Uncover and cook 30 minutes more. Remove insert from slow cooker and let cool completely on a wire rack, about 2 hours.

Turn out onto a work surface and cut! My husband says this is amazing with strawberries...

cherry-almond brownies

the goods:

3 ounces unsweetened chocolate, finely chopped
9 ounces semisweet chocolate, finely chopped
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces
1/2 cup sugar
2 large eggs
1/4 cup coffee (decaf is fine), room temperature
1/4 cup all-purpose flour
3/4 teaspoon salt
1/2 cup toasted almonds, coarsely chopped
1/3 cup chopped dried cherries



Preheat oven to 350 degrees. In a microwave-safe bowl, combine chocolates and butter. Microwave on high in 30-second increments, stirring each time, until melted, about 2 minutes. Whisk mixture to combine. Let cool slightly.



Add sugar, eggs, and coffee and whisk gently to combine.



Add flour, salt, and almonds and stir to combine. Gently stir in cherries.



Pour batter into an 8-inch square baking dish.



Bake just until set, 40 to 45 minutes. Let cool completely in dish on a wire rack and refrigerate 2 hours before cutting into squares.

holiday blondies

the goods:

1 cup (2 sticks) unsalted butter, room temperature (or melted), plus more for pan
1 cup packed light-brown sugar
1/2 cup granulated sugar
2 large eggs
1 and 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1 and 1/2 teaspoons salt
1/4 cup m&m's (red and blue for 4th of July, orange and brown for Halloween, green and red for Christmas, etc.)

Preheat oven to 350 degrees. Brush an 8-inch square baking pan with butter; line pan with parchment paper, leaving a 2-inch overhang on 2 sides. Butter paper.



In a large bowl, whisk together butter and sugars until smooth. Whisk in eggs and vanilla. Add flour and salt; stir just until moistened.



Transfer batter to prepared pan and smooth top.



Arrange candies in rows (2 rows per color) on top of dough.



Bake until top of cake is golden brown and toothpick inserted in center comes out clean, 35 to 40 minutes.



Set pan on a wire rack to let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board, cut into squares.