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Category Archives: Brownies

Praline Fudge Brownies

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Praline Fudge Brownies

A dense brownie covered in creamy praline filling and topped with chocolate fudge and pecans. This will satisfy the most demanding sweet tooth!!!!

I adore pralines. Especially around Thanksgiving and Christmas when anything with pecans is somehow better. Some people say they are just too sweet- and this filling is no exception! Paired with this not-too-sweet brownie, I think it is perfect though. These got rave reviews and several people exclaimed, “These taste like Christmas!”

Praline Fudge Brownies4So let’s make these yummy little treats! (printable recipe)

INGREDIENTS:

Brownie:

  • 1cup butter
  • 2 cups sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 2 cups flour
  • 1/2 cup cocoa
  • 1/2 teaspoon salt
  • 1 cup milk

Praline Filling:

  • 1 cup whipping cream
  • 12 Tablespoons of butter
  • 3 cups of brown sugar (packed)
  • 1 1/2 cup of finely chopped pecans (divided)
  • 3 cups of powdered sugar
  • 2 teaspoon of vanilla

Fudge Topping:

  • 12oz. semi-sweet chocolate chips
  • 12 tablespoons butter (do not substitute margarine here!)

DIRECTIONS:

Brownie:

  • Preheat oven to 350.
  • Cream butter and sugar together. 
  • Beat in eggs, cocoa, vanilla and salt.
  • Add flour and milk (alternating them and mixing well in between)
  • Spread evenly in greased jelly roll pan (12 1/2 x 17 1/2 x 1″).
  • Bake at 350 degrees for 15 minutes or until done in center and just starting to pull away from sides.
  • Cool.  

Praline filling:

  • In a large saucepan, mix cream, butter and brown sugar.
  • Cook over medium heat, stirring often, until mixture comes to a boil.
  • Cook for one minute, stirring constantly and then remove from heat.
  • Stir in powdered sugar, vanilla and 1 cup of pecans (you may need to do this in a separate bowl if your saucepan isn’t big enough)
  • Cool for 5 minutes, stirring often until it thickens up a bit.
  • Spoon mixture over cooled brownies and spread into a smooth layer over the top.

Praline Fudge BrowniesFudge Topping:

  • Melt butter and chocolate together in the microwave in 30 second increments, stirring in between until completely melted and smooth.
  • Pour over praline filling and spread evenly over top.
  • Sprinkle with remaining 1/2 cup of chopped pecans.
  • Chill until top layer is hard and cut into bars.

Praline Fudge Brownies7My thoughts: These aren’t hard to put together and they are oh-so-yummy!!! I froze about half of the batch in an air-tight container for several weeks and just pulled them out for a party I was having- they freeze GREAT. In fact, they are pretty yummy frozen. 🙂  I hope you get a chance to try these and enjoy them as much as I did!

Praline Fudge Brownies2

Other yummy Christmas desserts: (click on a photo to see the recipe)

Chocolate bonbonsHot Chocolate Pop!Snowman Oreo PopsPeanut Brittle!!

Peanut Butter Bomb Brownies

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Peanut Butter Bomb

What could be more yummy than a chocolate brownie covered in creamy peanut butter ganache and topped with a chocolate covered peanut butter mousse bomb?  If you are addicted to chocolate and peanut butter, this dessert is for you!

Peanut Butter Bomb Brownies

Chocolate and peanut butter are a timeless combination, and these brownies combine those flavors in such a fun way!

The homemade brownies are dense, but not too rich. They compliment that sweet creamy peanut butter mousse perfectly and are such a pretty dessert!

You will need a silicone bomb mold for this, and a brush for coating it in chocolate. I found both of these at a local cake-decorating shop and they were really inexpensive.

Want to see how we did these? Here’s the recipe: (printable version)

INGREDIENTS: (makes 18-24 brownie cups)

Brownie:

  • Two sticks (1 cup) butter
  • 2 cup sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 1/2 cup cocoa
  • 1/2 teaspoon salt
  • 2 cups flour
  • 1 cup milk

Ganache: 

  • 1 cup of peanut butter baking chips
  • 1/2 cup of heavy cream

Bombs:

  • 1 to 2 cups of dark chocolate candy melts
  • 1 c. creamy peanut butter
  • 8 oz. Philadelphia Cream Cheese (softened to room temperature)
  • 1/2 c. sugar
  • 8 oz. Cool Whip topping

DIRECTIONS:

Bomb: 

  • Make these first, so they are ready to use once you need them.
  • Melt chocolate candy melts in 30 second increments in the microwave, stirring between until melted and smooth.
  • Use a brush (clean, food brush) to brush the inside of each cavity of the bomb mold with melted chocolate.
  • Freeze for about 3 minutes and repeat, to give a nice thick layer of chocolate. Re-freeze for another 4-5 minutes.

 

PBbomb1

  • Make filling by beating together peanut butter, cream cheese and sugar.
  • Gently fold in the container of whipped topping.
  • Place filling in a large zip-top bag and keep in the fridge until use.
  • Cut a corner off the bag, and squeeze filling into each chocolate coated bomb mold. Smooth tops with a spatula.

PB Bomb4    PB Bomb3

  • Refreeze for about 15 minutes- until filling is hardened.
  • Gently peel mold away from bomb. Place each one on a plate covered in parchment paper and freeze until use.

PB Bomb2

Brownie:

  • Preheat oven to 350.
  • Cream butter and sugar together. 
  • Beat in eggs, cocoa, vanilla and salt.
  • Add flour and milk (alternating them and mixing well in between)
  • Spoon into 18-24 cupcake liners placed in a muffin tin (only fill 1/3 to 1/2 full)
  • Bake at 350 degrees for 12-14 minutes or until a tooth pick inserted in the center comes out clean.

Ganache:

  • While brownies bake, heat peanut butter chips and heavy cream in a microwave safe bowl in 30 second increments. Stir and repeat until smooth and creamy.
  • When brownies are out of oven, carefully remove them from muffin tins and spoon warm ganache over warm brownies. Allow both to cool until ganache is firm but still a bit sticky.
  • Gently place a chocolate bomb on top of each brownie, and press gently into ganache.
  • Drizzle a bit of white chocolate on top if you desire.
  • Keep refrigerated. Leave at room temperature for a few minutes to warm before serving. Yum.

Peanut Butter Bomb Brownies3

My thoughts: Yum!!! These were a huge hit among my friends and family. They do take a little extra time to make that bomb on top– but the wow factor is worth it!  I will definitely be using these little silicone molds again- they are easy to use and I love that fun dome of chocolate! I hope you get a chance to try these!! Enjoy!!! ~r

Peanut Butter Bomb Brownies2

Other yummy peanut butter treats on Easybaked:

Peanut butter cup cheesecakePeanut Butter Cupcakes!!Peanut Butter Fudge Brownies!!!!Peanut butter Acorn Cookies!

Fourth of July Dessert Ideas!

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Bomb Pop Cupcakes!!!

 

Bomb Pop Cupcakes!

Oh my, I love the fourth of July! I love the picnics, and pool parties, and cookouts, and fireworks…and the time with family!

My parents have always (like always, for as long as I can remember!) had a giant pool party for the fourth and invited our entire extended family for burgers and brats and volleyball and sunshine….and for a competitive display of our best “at home” fireworks we could find, later in the evening. I have so many fun memories of chasing fireflies and waving sparklers with my cousins (that are all grown with kids of their own now!). This year is different. For starters, mom isn’t here to orchestrate the complexities of the celebration. The house is in boxes and bags- ready to show to whomever might be interested in buying, and the pool and yard are immaculately kept. Pool toys and floats are all deflated and either sold or put away. Sometimes I sit on the back porch and watch the fireflies and remember all the laughter and fun.

I know that these times are not forever over. This year is different, but once dad settles into his new place there will be other celebrations and family times over the fourth. This year though…my heart wasn’t in the “create something new and fun” place. So instead, I thought you might enjoy a collection of some of my previous red-white-and-blue recipes. You can click on the photo or the title, to be taken to the recipe.

American Flag Oreo Pops!!!!

American Flag Oreo Pops

Patriotic Polka Dot Cake!!!!

Patriotic Polka Dot Cake!!!

Patriotic Flip Flop Cookies!!!!

Flip Flop Cookies for the Fourth!

Patriotic Tie-Dye Cake!!!!

Patriotic Tie-Dye Cake!

Stars!!

Stars and Stripes Brownies!

Patriotic Bundt Cake!!!!

Red White and Blue Bundt Cake!

And if you are grilling out for the Fourth, you might need these…

BBQ Grill Cupcakes!!

BBQ Grill Cupcakes!

Hamburger Cookie!

Grilled Burger Cupcakes!

However you celebrate this summer, I hope you have fun making memories with your friends and family~ and I hope you enjoy trying fun, new recipes that become a part of your family traditions! ~r

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Chocolate Chip Cookie Dough Brownies!

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Cookie Dough BrownieThese soft brownies topped with cookie dough and fudge are an easy family favorite!!

I’m back! Thanks for your patience this past month. This was the 1st break I’ve taken from Easybaked in nearly 4 years, but there are just some times in life that knock you over and even your favorite things (like baking and blogging!) hold no appeal.

We lost my beautiful mom very quickly last month to aggressive cancer. She is woven through this collection of recipes in so many ways. She taught me how to bake, she shared her best dessert ideas, and she helped me brainstorm new and creative ways to remake a recipe.

She was my biggest fan. As I post this recipe later this week, I will miss her text; “Honey, I loved your blog post- are you bringing those home this weekend? They look so good!”

 1934081_25483287512_9140_nThese cookie dough brownies are mom’s recipe- with a new twist. Mom made these all the time, with mint filling. They have been featured here on Easybaked many times- with all kinds of different fillings. If you’d like to see these other recipes, just click on the photo!

Mint Creme Brownie CupsCaramel Fudge Brownies!!Coconut Brownie Cups!!!Peanut Butter Fudge Brownies!!!!!

As you can see, almost any filling is a wonderful addition to these dense, rich brownies. Cookie dough is no exception- it is WONDERFUL, cuts beautifully into squares, and can be kept refrigerated for three to four days or frozen for up to a month. (I love make-ahead desserts!!!) Want to know how to make these? Here you go: (printable recipe)

INGREDIENTS:

Brownie:

  • Two sticks (1 cup) butter
  • 2 cup sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 1/2 cup cocoa
  • 1/2 teaspoon salt
  • 2 cups flour
  • 1 cup milk

Filling:

  • 4 cups of powdered sugar
  • 1 stick (1/2 cup) of butter, melted
  • 1 tablespoon of vanilla
  • 1 cup of brown sugar
  • 1 cup of flour
  • 1/4 cup of water (more or less, to desired consistency)
  • 1 bag of mini chocolate chips

Chocolate Topping:

  • 12oz. semi-sweet chocolate chips
  • 12 tablespoons butter

DIRECTIONS:

Brownie:

  • Preheat oven to 350.
  • Cream butter and sugar together. 
  • Beat in eggs, cocoa, vanilla and salt.
  • Add flour and milk (alternating them and mixing well in between)
  • Pour batter into a jellyroll pan (12 1/2 x 17 1/2 x 1″)
  • Bake at 350 degrees for 14-16 minutes or until done in center and pulling slightly away from sides.
  • Cool.  

Filling:

  • Place powdered sugar and melted butter into a large mixing bowl, and use a mixer to beat on medium until crumbly.
  • Add vanilla, brown sugar and flour and continue mixing.
  • Add water, a little at a time, until a thick but spreadable consistency is reached.
  • Beat on high until smooth and creamy
  • Add bag of mini chocolate chips, and stir in on low until well blended.
  • Spoon over (cooled!!) brownies, and spread until evenly distributed over entire brownie top. (I used clean hands to press the dough into corners, and then I placed wax paper over the entire top and used my hands to press into a flat, even layer)
Chocolate Topping:
  • Melt butter and chocolate together in the microwave in 30 second increments, stirring in between until completely melted and smooth.
  • Pour over cookie dough filling and spread evenly over top
  • Chill until top layer is hard.
  • Cut into squares. Serve immediately, or stack in an air-tight container with parchment paper between each layer. Refrigerate for several days, or freeze for up to a month. (They are actually really yummy right out of the freezer!!)
  • Enjoy!



Cookies Dough Brownie My thoughts: These are as good as they look. If you like sneaking cookie dough out of the bowl, these are for you! This recipe makes quite a few brownies, and I love that they can be made ahead and some of them frozen for a later date. Enjoy!!

Cookie Dough Brownies

This one’s for you mom. I love you!

More of mom’s recipes here on easybaked:

Ice cream pie!!!!Chocolate drop cookies!Pumpkin RollChocolate Chip Cake

Peppermint ice cream pieone of our summer favorites!  Chocolate drop cookiesone of my first recipes with mom.  Pumpkin roll- people always asked her to bring this to family celebrations.  Chocolate chip cakeher go-to recipe for winning a bake off.

Have you ever visited Immeasurably More? It’s about my non-baking self and all the ways God is directing my steps. Stop by sometime by clicking the link below.

JV blog header

Peanut Butter Fudge Brownies

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Peanut Butter Fudge Brownies!!!!

These aren’t your average brownie- they are full of creamy peanut butter filling and topped with a layer of fudge! Unbelievably delicious!

Peanut butter and chocolate are a timeless combination.  These brownies have the perfect blend between the two, and they cut into beautifully layered bars that are fun to serve at any occasion!  These are a variation on a brownie recipe that my mom makes all the time with mint filling.  This brownie recipe has appeared on Easybaked many times, and in many forms:

Coconut Brownie Cups!!!Caramel Fudge Brownies!!Mint Creme Brownie CupsChocolate covered brownie stars

But adding peanut butter?  Oh my goodness….. a definite show-stopper!

Peanut Butter Fudge Brownies!!!!!

Here’s the recipe: (printable version)

INGREDIENTS

Brownie:

  • 1 cup butter
  • 2 cups sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 2 cups flour
  • 1/2 cup cocoa
  • 1/2 teaspoons salt
  • 1 cup milk

Peanut butter filling:

  • 5 cups powdered sugar
  • 1/2 cup softened butter
  • 1 cup of creamy peanut butter

Fudge topping:

  • One bag (12 oz) of chocolate chips
  • 12 Tablespoons of butter (do not substitute margarine here!)

DIRECTIONS:

Brownie:

  • Preheat oven to 350.
  • Cream butter and sugar together. 
  • Beat in eggs, cocoa, vanilla and salt.
  • Add flour and milk (alternating them and mixing well in between)
  • Pour batter into a jellyroll pan (12 1/2 x 17 1/2 x 1″)  that has been sprayed with non-stick spray.
  • Bake at 350F degrees for 8-10 minutes.
  • Cool.  

Peanut butter filling:

  • Combine softened butter with peanut butter, mixing on low until completely smooth.
  • Add powdered sugar, mixing until combined. 
  • Add a little water to make filling a thick, but spreadable consistency.
  • Spread over cooled brownies.

Fudge topping:

  • Melt chocolate chips and butter together in the microwave in 30 second increments, stirring in between until completely melted and smooth.
  • Pour over peanut butter filling and use a spoon to push topping over entire top of brownies.
  • Decorate with sprinkles or by drizzling a little white chocolate on top.
  • Refrigerate for several hours.
  • Cut brownies when the top layer is firm, but not hard.  Your knife should go through it easily without cracking it. If your top has chilled too long, simply let it sit at room temp for a little while until it softens up.
  • Store these in a large air-tight container, in layers separated with parchment paper or wax paper to avoid sticking.
  • These can be frozen really well (I like to eat them frozen, in fact!)


Peanut Butter Fudge Brownies!!!!!My thoughts: This brownie recipe is so versatile and fun.  Really, there are so many possibilities!  I love the addition of a peanut butter layer- they are so pretty and mmmm…so good!  Do you want to make a design on the top of yours like I did?  There’s a step-by-step example from when I 1st posted this recipe in mint.  You can see it here.  I hope you get a chance to try at least ONE of the easybaked variations on this brownie recipe.  I guarantee you will be back to experiment with your own flavor combinations!  Enjoy!! ~r
What? You like peanut butter?  So do we!!!! Try one of these other yummy recipes:
Peanut Butter Cupcakes!!Peanut Butter Cup Layer CakePeanut butter cup cheesecakePeanut butter Acorn Cookies!

 

Caramel Oreo Brownie Bars

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Caramel Oreo Brownie BarRich and gooey, these brownies are filled with soft caramel and Oreo cookies.  Does dessert get any better than this?!?

Wow…this was an experiment, and I’m almost speechless about how good these are.  It is hard to describe the yumminess…You need to try these.  I need to make these again, because they are already gone.

Caramel Oreo Brownie Bars!I’ve shared this recipe before on Easybaked, a very long time ago.  It is a wonderful recipe I called caramel chip bars.  This was one of my very first recipes on this blog, and if you click on the link you can see the recipe AND my awful beginning photography!!!  Lol.

These are very versatile brownie bars.  I make them all the time with a variety of cake mix flavors and chips.  It is a perfect way to use up half-empty bags of chips.

Caramel Oreo Brownie Bars!!!This time….I added Oreos, and the result was too incredibly yummy to not share with you all.  So here you go: (printable recipe)

INGREDIENTS:

  • 1 box of chocolate cake mix
  • 1/3c. oil
  • 2 eggs
  • 1 bag of semi sweet chocolate chips
  • 1 bag of white chocolate chips
  • 1 box of Double Stuf Oreos
  • 1/2 cup of butter
  • 32 unwrapped Kraft caramels
  • 1 (14oz.) can of sweetened condensed milk

DIRECTIONS:

  • Preheat oven to 350 degrees.  
  • Line a 9×13″ cake pan with foil.  
  • Combine cake mix, oil and eggs.  
  • Blend well and stir in all of the chips (mixture will be very thick).  
  • Press a little less than half of the mixture into bottom of pan (it will press into a very thin layer and you might be able to see the bottom of the pan, but when it bakes it will fill in).  
  • Bake for 10 minutes.
  • While this is baking, in a medium saucepan, combine butter, caramels and condensed milk.  
  • Cook over low/medium heat until melted and smooth (stir constantly!)
  • When cake has baked for 10 minutes, remove from oven and place 24 Oreo cookies over the top of the partially baked cake.

Oreo Caramel BrowniesOreo Caramel Brownies

  • Spread caramel over Oreos.  
  • Top with remaining cake/chip mixture.
  • There is a technique to this- you cant just spoon the batter on top or it will just mix in with the melted caramel.  Instead, take a small ball of dough/chips and press it very flat between your hands. Lay this on top of the caramel and repeat the process, like a patchwork quilt, until the entire top is covered.  It is ok to have a few gaps.

Oreo Caramel BrowniesOreo Caramel Brownies

  • Bake an additional 25 to 30 minutes.  
  • Remove from oven and cool 20 minutes.  
  • Gently lift from pan and peel foil from edges.  
  • Cool completely before cutting. Makes about 24 bars.

Caramel Oreo Brownie Bars!!!

My thoughts:  You have to make these!!!!!!! YUM!!!!!

Caramel Oreo Brownie BarsLove caramel?  We do too!!!  Here’s a few more caramel- filled recipes from Easybaked:

Caramel Cheesecake!!Dulce de Leche caramel sauce form a canSalted Caramel Cookie Cups (2)Caramel Fudge Brownies!!

Coconut Brownie Cups

Coconut Brownie CupsThese moist little brownie cups have a layer of creamy coconut and a yummy fudge topping.  Beautiful and easy to make, these are sure to impress!

I’m addicted to coconut.  I really do love it in everything.  Have you seen the coconut Oreos? The coconut M&Ms?  The coconut Hershey kisses?  Yeah….there’s no better flavor in my book!  That said, if you hate coconut (as many of my friends do), these little brownie cups can be made with other flavorings.  I’ve made them with mint, maple and raspberry flavorings and all of them are delicious!  You can add a little food coloring to make them pretty too.  This is a really fun, easy and versatile recipe- and I think you are going to love it!!Coconut Brownie Cups!!!

Here’s the recipe, it makes 24 cups: (printable version)

Brownie:

  • 1cup butter
  • 2 cup sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 2 cups flour
  • 1/2 cup cocoa
  • 1/2 teaspoon salt
  • 1 cup milk

Coconut filling:

  • 5 cups powdered sugar
  • 8 tablespoons melted butter
  • 2 teaspoons coconut extract
  • 1/2 cup shredded coconut

Chocolate Topping:

  • 12oz. semi-sweet chocolate chips
  • 12 tablespoons butter (do not substitute margarine here!)

DIRECTIONS:

Brownie:

  • Preheat oven to 350.
  • Cream butter and sugar together. 
  • Beat in eggs, cocoa, vanilla and salt.
  • Add flour and milk (alternating them and mixing well in between)
  • Spoon evenly into 24 cupcake liners in a cupcake tin.
  • Bake at 350 degrees for 10-12 minutes (don’t over bake- they will start to pull away from the liner)
  • Cool.  

Coconut Filling:

  • Add melted butter to sugar and extract.
  • Mix well, using water to bring it to a thick but spreadable consistency.
  • Add coconut and blend well.
  • Scoop filling into a large zip top bag fitting with a large round tip and pipe filling over the top of each brownie.
Coconut Cup Filling
Chocolate Topping:
  • Melt butter and chocolate together in the microwave in 30 second increments, stirring in between until completely melted and smooth.
  • Pipe over coconut filling and spread evenly over top
  • Chill until top layer is hard and use any extra topping to pipe fine lines on the top if desired~ be creative!!
  • Enjoy!!

Coconut Brownie Cup!My thoughts:  These are one of my favorite go-to recipes.  I love how beautiful they are and I love the versatility of the flavors.  These are SO perfect for showers and parties.  You can even color the fillings to match school, team or wedding colors.  Very fun!  I hope you enjoy them!!!  ~r

Other fun and colorful recipes:
Rainbow Cake RollPolka Dot Cake!!!Tie-Dye Cake with Blue Raspberry Frosting!Confetti Cake Filled with Candy

 

Peppermint Brownie Cake

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Peppermint Brownie Cake
This dense chocolate cake is more like a brownie, and full of chopped peppermint patties!  This will satisfy your biggest chocolate craving!

This recipe is the perfect solution to the January candy candy dilemma.  Although there are no candy canes in this cake (there are gooey York Peppermint patties instead!), this cake is just beautiful decorated with your leftovers from Christmas.

Peppermint Brownie Cake
This cake also showcases my theme for the month of January—–melted frosting! I’ve become addicted to melting tubs of ready-made frosting to use in and on various dessert recipes.  It changes the consistency of the frosting- turning it into a fudge-like topping or filling and its SO easy– just melt and pour.  I can’t wait to show you some of my other melted frosting ideas!

Ok- so you probably want the recipe!  Here you go: (click here for a printable version)

INGREDIENTS:

  • 1/2 cup butter
  • 4 oz. unsweetened baking chocolate
  • 1 1/4 cups flour
  • 3/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 1/3 cups granulated sugar
  • 1 teaspoon vanilla
  • 1 1/4 cups of peppermint patties (quartered)
  • 1 tub of pre-made chocolate frosting
  • 3-4 candy canes to decorate with as desired.

DIRECTIONS:

  • Preheat oven to 325F degrees
  • Cut parchment paper to fit in the bottom of a 9-inch round cake pan.
  • Liberally grease bottom and sides of pan, and place parchment paper in bottom.
  • Melt butter and unsweetened chocolate in a small bowl using the microwave in 30 second increments and stirring in between.
  • Allow this to cool slightly while you prepare other ingredients.
  • In a medium bowl, stir the flour, baking powder and salt together.
  • Cut peppermint patties into quarters,
  • In a large bowl, beat eggs, sugar and vanilla together for about one minute.
  • Add melted chocolate and beat on low until well combined.
  • Beat in the flour mixture.
  • Stir peppermint patties in using a spoon.
  • Pour batter into pan, smoothing the top, and bake for 30-35 minutes.
  • Be careful to not over-bake.  
  • Remove from oven and allow cake to cool for about 10 minutes, this will allow the peppermint patties to harden up a little.
  • Run a small knife around the edge of the pan and tip cake over onto a cake rack.
  • Remove parchment paper and allow cake to cool completely.
  • Spoon tub of frosting into a small bowl and melt in microwave for 20-30 seconds. 
  • Stir and pour over cooled cake.  Do this while the cake is still on the cake rack, with a plate underneath to catch the drips.  You will not need to use the entire tub of frosting to cover the cake.  I placed my leftovers in a zip top bag, clipped a corner and made fun zig zags on the plates I used to serve the cake.  You could also dip graham crackers or apple slices in it…for a little post-cake-making snack!!!  YUM!
  • Sprinkle with crushed candy canes and ENJOY!!!

Peppermint Brownie Cake!!
My thoughts:  This is an old recipe for me- I’ve been making it for years with a terribly complicated glaze recipe over the top.  Honestly, this melted frosting is better- and SO much easier!  One note:  I was in a rush to take my pictures, so I took them right away.  Once this sets and cools, the glaze will harden into a fudge like consistency, and it won’t run like it is in my pictures.   
Peppermint Brownie Cake!!!

OR you could just eat it up before it cools and enjoy all the gooey warm minty happiness!  Enjoy!!!~r Peppermint Brownie Cake!!
Other minty desserts here on easybaked:

Mint Creme Brownie CupsHot chocolate Pops!Peppermint Chocolate CookiesAndes Mint Cupcakes

Chocolate Ganache Brownies

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Ganache Brownies
These dense chocolate brownies are topped with a rich chocolate ganache.  You won’t be able to eat just one!!

It’s November.  Time for turkey and thankfulness.  One of the things I am incredibly thankful for is my wonderful family.  We are spread over many states and have many interests, but one thing we all love:  dessert.  This month I am going to feature some of our family’s best dessert recipes– just to get you all ready to bring some mouthwatering treats to your Thanksgiving feast!

This brownie recipe is from my Aunt Sara.  She’s known in our family for her wonderful layered salad, but since this is a blog about sweets, that recipe will have to wait for another day.

Aunt Sarah and her granddaughter Sierra

Aunt Sarah and her granddaughter Sierra

Several years ago I asked everyone in our family to submit recipes to compile into a family cookbook.  SO many wonderful things (with the exception of “Feline Delight”, submitted by my Uncle Keith and my dad, involving a stew made from the family pet…. a joke, of course!)  My Aunt Sara turned in this brownie recipe and I’ve always wanted to try it but just hadn’t taken the time until right now.

The verdict:  AMAZING.  These are the most fudge- like brownies I’ve ever had.  If you prefer cake-like brownies just stop reading right here….because these are rich, heavy, delicious bits of chocolate joy.

Ganache Brownies
So, lets get you the recipe so you can try these yummy treats! (printable version)

INGREDIENTS:

Brownie:

  • 1 stick (1/2 cup) butter
  • 2/3 cup chocolate (I used Nestle’ dark chocolate chips)
  • 4 eggs
  • 1/4 teaspoon salt
  • 2 cups granulated sugar
  • 1 teaspoon vanilla
  • 1 cup flour
  • 1 cup chopped nuts (optional)

Frosting:

  • 1/2 cup whipping cream
  • 1 cup chocolate (Aunt Sara uses Ghiradelli, I just used the rest of the Nestle’ dark chips)

DIRECTIONS:

Brownie:

  • Preheat oven to 325F degrees
  • Place butter and chocolate into a microwave safe bowl and melt in 30 second increments, stirring between, until melted and smooth.
  • Beat eggs and salt until they turn a light yellow color.
  • Add sugar to egg mixture gradually, and then beat until thick and creamy (about 15 minutes).
  • Fold in melted chocolate/butter mixture.
  • Add flour and vanilla and beat until smooth.
  • Fold in nuts.
  • Lightly spray a 9×13 pan with cooking spray and pour batter in.
  • Bake at 325F degrees for 25-30 minutes.  Toothpick should not come out clean- if you over-bake them they will be dry.

Frosting:

  • Place chocolate (either chips, or chopped up) into a bowl.
  • Bring whipping cream to a boil over the stove.
  • Pour hot cream over chocolate and whisk until smooth.
  • Refrigerate about 20 minutes, until thick enough to spread, but not completely set.
  • Spread over brownies and enjoy!!!

Ganache Brownies
My thoughts:  These are wonderfully gooey and rich- my perfect kind of brownie!  The only downside of these is having to beat the eggs for 15 minutes.  If you have a stand mixer you won’t mind it, but I have a hand mixer…seemed like an eternity!  Once I tasted them, it was worth every second though!  Thanks for the wonderful recipe Aunt Sara!!  Love you!  ~r

Other brownie recipes to fill your November with yummy goodness:

Caramel Fudge Brownies!!Fudge Brownie!Mint Creme Brownie CupsBrownie Oreo Cookie Cup

Turtle Brownie Bars

Posted on
Caramel Turtle Bars!!


Everyone loves a good bar dessert.  These are absolutely stuffed full of yummy goodness.  Caramel and three kinds of chocolate mixed with chocolate cake….these will certainly satisfy your sweet tooth!!!!

INGREDIENTS:

  • 1 box of chocolate cake mix
  • 1/3c. oil
  • 2 eggs
  • 1c. each of white chips, semi-sweet chips, milk chocolate chips and dark chocolate chips
  • 1/2 c. margarine or butter
  • 32 unwrapped Kraft caramels
  • 1 (14oz.) can of sweetened condensed milk

DIRECTIONS:

  • Preheat oven to 350 degrees.  Grease a 9x13pan.  
  • Combine cake mix, oil and eggs.  Blend well and stir in all of the chips (mixture will be very thick).  
  • Press half of the mixture into bottom of pan (it will press into a very thin layer).  Bake for 10 minutes and then remove from oven.
  • While this is baking, in a medium saucepan, combine butter, caramels and condensed milk.
  •  Cook over low/medium heat until melted and smooth (stir constantly!)  
  • Spread caramel over partially baked cake mixture.  
  • Top with remaining cake/chip mixture (it will not completely cover, but you can press the mixture flat with your fingers and lay it in small sections over the caramel.)
  • Bake an additional 25 to 30 minutes.  Remove from oven and cool 20 minutes.  
  • Run knife around edges.  Cool completely before cutting. Makes about 20 bars.

Caramel Turtle Bars!!!

My thoughts:  I make this recipe with a variety of cake mix flavors every time I start accumulating odds and ends of chips in my pantry.  When you bake a lot, you end up with lots of almost-empty bags of baking chips in all sort of flavors.  I just use them all up in this recipe!  I’ve made this with yellow, chocolate and caramel cake mix.  I’ve used dark, milk, white, swirled, peanut butter, cinnamon and butterscotch chips.  Each time I make it there’s a whole new flavor and look.  I *love* recipes like that!  It’s like having so many recipes all in one.  I hope you have fun – both following this recipe  AND experimenting with it!  Enjoy!!  ~r

Caramel Turtle Bars!!We love chocolate and caramel here at Easybaked!!  Check out some of our other recipes that use this favorite combination.  Just click on an image to be taken to the recipe.

Turtle CheesecakeSalted Caramel Cookie Cup!!!Caramel Fudge Brownies!!Inside-out Caramel Apple!!

*****SPECIAL NOTE******  Ruthanne will be wandering the Amazon Jungle when this recipe posts.  If you don’t get replies to your comments or questions it is because I have no internet….I’ll be back soon though!!!!

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