Tag Archives: fudge

Fall Marshmallow Cakes

Posted on November 3, 2016 by Ruthanne

These delicious little chocolate cakes are filled with creamy sweet marshmallow, and decorated to make everyone at your fall table smile!

I’ve been craving HoHos lately. Do they even still make those? Seems like Hostess went out of business awhile back…? Anyway- or those Little Debbie Swiss Cake Rolls. Both of those desserts remind me of high school lunches. My friends and I would sit at lunch, peel them apart in layers, and talk about boys and such while we ate them.

Anyway… so I started thinking about a way to do a grown-up version of these flavors. My friend Angie gave me SUCH a fun pan- it makes little cakes with a cavity in the center that holds filling. See what I mean HERE. I’ve used these pans before here on Easybaked and they seemed perfect for this idea. Instead of topping cake with cake—- I topped each cake with a thick layer of chocolate glaze that was decorated with chocolate transfers.

I love how they turned out! This was my 1st time using transfers, and they are a little fussy- but the wow factor….!!!!!

Mmmm……!! So there is some special equipment to make these exactly like I did (cake pans, silicone molds to make the top chocolate layer). If you hate to purchase the pans and chocolate mold, make these as cupcakes. Fill them with marshmallow and pour the glaze over the top. Or make this as a layer cake maybe- with the marshmallow in the middle and the glaze drizzled over the top?

However you choose to make it, the flavors are wonderful together!

Here’s how we put these together. (Printable recipe here)

Ingredients (makes 8 mini cakes)

Cake:

1 chocolate cake mix (plus water, oil and eggs to make according to package)

Filling:

2 cups marshmallow creme
1/2 cup butter, softened
1/4 cup powdered sugar

Topping:

2 cups chocolate chips
12 tablespoons of butter
1 large (12″x16″) chocolate transfer sheet (here is where I got mine)

Directions:

Start with the chocolate toppers. To add a chocolate transfer on top, cut 8 circles in a 4 inch diameter. I traced the pans with a marker and the cut the transfer just inside the line. Place the smooth side down and the rough side up inside a 4 inch silicone cake mold (I got mine here, in the medium size).
Place chocolate chips and 12 tablespoons of butter into a microwave safe dish and melt in 30 second increments, stirring between until smooth.
Gently spoon chocolate over the top of each transfer until it is covered completely.
Freeze for about 20 minutes- until completely hard.
Gently peel away the silicone mold, leaving the chocolate. Keep this chocolate in the freezer until use.

Repeat process (re-melt chocolate glaze if needed) until you have 8 toppers in the freezer.
Make cake according to mix and bake in 4 pans as directed on box. Only fill the pans 1/2 full, or they will overflow. And grease the pans generously!!! My 1st batch stuck a little.
You will need to bake two batches to get your 8 cakes. Cool completely.
Make filling by beating together the marshmallow creme and the butter until smooth and light (about 2 minutes).
Slowly add the powdered sugar, beating on low until it is fully mixed in, and then increasing to high and beating until light and fluffy (another 2 minutes or so).
Place filling into a zip top bag and zip it tightly closed. Clip a corner off and squeeze filling into each open cake cavity.
Gently set a chocolate topper over the filling, pressing it lightly against the filling. As the topper warms to room temperature, it will soften and stick more firmly to the cake.
Gently peel away the plastic from the top of the transfer.

Keep at room temperature until serving. Kept covered, these can be stored for two to three days.
Enjoy!

My thoughts: If you don’t mind the extra equipment and a little bit of time, these are positively the most elegant and delicious little cakes! I had so much fun serving these as individual desserts- and everyone loved them. If what you are aiming for is extra special- this is your dessert. If you need your chocolate fix right now? Get those Little Debbies!!! 😉 ~r

Other fall treats here on Easybaked:

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Posted in Cakes, chocolate and tagged cake, chocolate, chocolate transfers, fall dessert, fall recipe, filled cakes, fudge, ganache, glaze, how to use chocolate transfers, individual dessert, marshmallow, marshmallow chocolate cake, thanksgiving dessert. Bookmark the permalink.

Chocolate “Poo” Emoji Cookies!

Posted on September 24, 2016 by Ruthanne

Send a little smile with these Poo Emoji Cookies! They are a really delicious chocolate cookie swirled around a Hershey Hug!

Ok. Some of you are shaking your heads… 🙂 When I made my Emoji Oreo Pops last week, everyone loved them and the next question out of their mouths was, “What about the little Emoji Poo?? Are you going to make little Poos?”

Since an Oreo isn’t triangular, I went back to one of my favorite chocolate cookie recipes that doesn’t spread out and keeps its shape when baked. I wasn’t sure it would form swirls or keep this particular shape- but it worked perfectly! Plus it is the yummiest cookie recipe ever.

Here’s how we made them: (printable recipe available here)

INGREDIENTS:

1 bag (12 oz.) semi-sweet chocolate chips
1 can (14 oz.) sweetened condensed milk
3 tablespoons of butter
1 1/2 cups flour
15-20 Hershey Kisses or Hugs (unwrapped)
Candy eyes
White fondant (or white candy melts piped into the shape of a smile!)
A little white chocolate (melt chips, or use a few candy melts)

DIRECTIONS:

Unwrap Kisses/Hugs.
Place parchment paper on a large cookie sheet.
Preheat oven to 350F degrees.
Place chocolate chips and butter together in a microwave-safe bowl and melt in 30 second increments in the microwave. Stir between until melted completely. It will be a fairly firm mixture.
Add condensed milk and stir until smooth.
Add flour until it becomes thick. This is the trickiest part to get right- you want to be able to pipe it out of a bag- so don’t add so much flour that you can’t squeeze it out. You want it to hold it’s shape though- so you have to add enough flour for that. As I was piping mine, I thought- PLAYDOUGH- this is the consistency of fresh Playdough.
Immediately scoop dough into a zip-top bag and seal.
Clip a large corner off the bag and squeeze out a small circle of dough. Place a kiss/hug in the center and then continue piping dough in a swirl that covers the kiss up. Use your other hand to press the swirl together as you go- so that the kiss is covered up completely.
Continue piping these “poos” out on the cookie sheet- you can put them fairly close together on the sheet- they don’t spread out much at all.

Eventually, the heat of your hands will draw some of the butter out of the dough and it will get harder to pipe in a swirl. You can: A. Place the dough back in the bowl and re-knead it together, place in a clean bag and pipe more swirls OR B. quit making swirls and just make some plain old poo cookies. (I promise that the plain ones will get more laughter than the swirls….really! Plus you don’t use up so many eyes!!)

Milk and cookies anyone??

Bake at 350F degrees for about 8 minutes. Allow cookies to cool on cookie sheet.
Use a little white chocolate or some White candy melts to “glue” eyes on, and use the same white chocolate to pipe on a smile (or— use white fondant and our fun cookie cutters from my Oreo Emoji recipe to cut out a smile and glue that on!)

My thoughts: These just make me laugh. They are funny and cute (and those non-emoji ones are SO gross- if one of those got dropped on the floor, my dog would get a talking to!) Have you seen the Kitty-litter cakes? Let me find a link to one in case you haven’t….. hold on….. found one (on a super cute blog called tbsp.- click here to see it) Who needs tootsie rolls when you can have such realistic cookies??? Bring on the Halloween gross-factor! Pair them up with Emoji cookies, or serve them alone… however you make them or serve them, I hope you enjoy!! ~r

Other gross-me-out recipes here on Easybaked (just in time for Halloween!!)- click on a picture to see the recipe!

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Posted in Candy, Cookies and tagged chocolate, chocolate cookie, dessert, dessert recipe, emoji cookie, emoji party idea, Emoji poo recipe, Emoji recipe, fudge, funny dessert, gross recipe, Halloween, hershey kisses, kids recipe, kitty litter cake, poop cookie recipe, poop cookies, silly dessert, silly recipe. Bookmark the permalink.

Salted Caramel Tart

Posted on September 3, 2016 by Ruthanne

A dense, dark chocolate tart covered in creamy, salted caramel sauce. Salty, sweet, and rich dessert flavors!!!!

This recipe is a combination of some of my favorite elements from other desserts. The chocolate tart is the perfect base for just about any topping. You can adjust it from dark to milk chocolate just by swapping out the type of chocolate you add. The caramel sauce is my go-to sauce for so many recipes. It’s not from-scratch, but it is honestly better (and soooo much easier)!

That caramel layer does firm up after being chilled- but I wanted to cut into this right away- so these pictures show it in all of the gooey happiness that happens just after baking. Yum!

Here’s how we made this tart: (printable recipe here)

INGREDIENTS:

One refrigerated pie crust
1 10 oz. bag of dark chocolate chips
5 egg yolks
5 tablespoons heavy whipping cream
2 teaspoons of vanilla
5 tablespoons of powdered sugar
32 Kraft Caramels (unwrapped)
1 can (14oz) of sweetened condensed milk
1 stick (1/2 cup) of butter
1 tablespoon salt (to taste)

DIRECTIONS:

Preheat oven to 350 degrees.
Spray a 9 inch tart pan with cooking spray and line with pie crust. Poke holes into bottom with fork and set on a cookie sheet.
Melt dark chocolate chips. Allow them to cool to room temperature.
In a separate bowl combine eggs, cream, vanilla and powdered sugar.
Add cream mixture to chocolate and blend well. Pour into crust and bake for 20 – 25 minutes until center is set.
While tart is baking, make caramel sauce by placing caramels, condensed milk and butter into a medium saucepan.
Heat over medium/high heat, stirring constantly, until melted and smooth (about 6 minutes).
Allow caramel to cool in pan a bit, and add salt, mixing well to combine.
Once tart has been removed from the oven and allowed to cool, pour caramel over the top until entire crust is filled (YUM!!!)

Chill, and drizzle with a little chocolate sauce- if you want- for decoration 🙂
Remove sides from pan, serve and enjoy!!!!

My thoughts: Straight up delicious. The sweet caramel has a little bite of salt and that dark chocolate tart is the perfect balance to the sweet. I love the textures of this dessert. The chocolate is so dense and creamy, and the caramel is so soft. This is just “one of those” desserts. The kind you think about long after the last bite. This tart was given away last weekend to friends, and these pictures are killing me… I wish I had another piece right now…! Enjoy this one, friends!!! ~r

More caramel happiness here at Easybaked: (click on a photo to see the recipe)

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Posted in Candy, Tarts and tagged caramel, caramel dessert, caramel recipe, caramel tart, chocolate, chocolate recipe, chocolate tart, dark chocolate, dessert, fall dessert, fudge, recipe, salted caramel, salted caramel recipe, salted caramel tart, thanksgiving dessert. Bookmark the permalink.

Mud Pie!

Posted on April 9, 2015 by Ruthanne

A layer of dense cake, topped with fudge, chocolate mousse and whipped cream. Yum.

Life is mud right now. At least if you live in the midwest and regularly walk a dog. My pup’s little white paws and belly are just caked in mud after every trip down our walking trail. There’s one kind of mud I don’t mind though- the edible kind!

Have you ever tried Mississippi Mud pie? I feel like there’s not an “official” recipe for this pie- sometimes pudding, sometimes marshmallow…I just put several things I love into an Oreo crust and called it mud. And it is delicious. I really think you’ll like it!

Here’s how we did it: (printable recipe)

INGREDIENTS:

One pre-made Oreo crumb crust

Cake layer:

1/2 bag of Nestle dark chocolate chips (this ends up being just a little less than 1 cup)
2 egg yolks
2 Tablespoons vanilla
3 Tablespoons of heavy cream
3 Tablespoons of powdered sugar

Fudge layer:

remaining 1/2 bag of Nestle dark chocolate chips (this ends up being just a little less than 1 cup)
1/2 cup of heavy cream

Chocolate Mousse Layer:

1 Packet of Dream Whip
1/3 cup milk
1/4 cup cocoa
1/2 cup powdered sugar

White whipped topping:

1 packet of Dream Whip
1/2 cup milk

DIRECTIONS:

Cake Layer:

Unwrap Oreo crust and preheat oven to 350F degrees
Melt chocolate chips in the microwave in 30 second increments, stirring in between until smooth.
In a separate bowl combine eggs, cream, vanilla and powdered sugar.
Add cream mixture to chocolate and blend well. Pour into crust and bake for 20 – 25 minutes until center is set. Cool completely.

Fudge Layer:

Melt remaining chocolate chips and cream together in microwave in 30 second increments, stirring between until melted and smooth.
Pour all but about 1/8 cup over cooled cake and allow this layer to firm up (I placed it in the refrigerator while I made the remaining 2 layers).
Pour remaining 1/8 cup into a small zip-top bag to use later for drizzle.

Chocolate Mousse Layer:

Add all ingredients to mixing bowl and beat on high for 3-4 minutes until light and fluffy.
Spoon on top of fudge layer and spread to edges.

Whipped topping:

Add all ingredients to mixing bowl and beat on high for 3-4 minutes until light and fluffy.
Spoon on top and spread to edges.
Take your small bag with 1/8 cup chocolate fudge filling (The one you set aside earlier), clip corner of bag and drizzle over the top. (I added a little shaved chocolate too)
Enjoy!

My thoughts: This is really as good as it looks…dense fudge bottom topped with the creamiest chocolate toppings. I usually eat that one bite I take off for a picture and give every bit of the rest away. But I ate the whole piece. Bad day for the diet, but a wonderful day to really savor this rich chocolate dessert. This is on my list of “must-make-again” recipes! I hope you get a chance to try it and enjoy it as much as I did!!!! Enjoy! ~r

Is chocolate the only way to do dessert in your house? Here are some other incredible chocolate treats from Easybaked~ just click on the photo to see the recipe!

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Posted in Cakes, Pies and tagged beautiful dessert, best, cake, chocolate, chocolate dessert, chocolate mousse, cream, dessert, fudge, fun, ganache, layered dessert, mississippi mud pie, mousse, mud pie, recipe, spring, whipped topping. Bookmark the permalink.

Raspberry Fudge Layer Cake

Posted on February 13, 2015 by Ruthanne

Layers of pound cake, chocolate and raspberry are sure you make your Valentine smile this year!

You know those desserts that look incredibly difficult and are super easy? This is one of those. The cake is simply a frozen pound cake sliced and stacked with chocolate and raspberries. Makes you smile, doesn’t it?

Here’s how we made it: (printable recipe)

INGREDIENTS:

One frozen pound cake
1 bag of semi-sweet chocolate chips
1 cup of red raspberry jam
1 cup of sliced red raspberries
1 stick of butter
1/2 cup of whipping cream

DIRECTIONS:

Remove pound cake from packaging and use a large serrated knife to slice it into 3 or 4 layers
Divide the bag of chocolate chips into 2 separate microwave-safe bowls.
Add the stick of butter to one, and the whipping cream to the other.
Melt each bowl of chocolate, one at a time, in the microwave, stirring every 30 seconds until melted and smooth.
Set aside the butter/chocolate glaze.
Lay the bottom layer of the pound cake on a baking rack set over a cookie sheet.
Spread chocolate/whipping cream mixture generously on the top of this layer and sprinkle with fresh raspberries.
On the “bottom” of the next layer, spread raspberry jam and then gently place (jam side down) on top of the raspberries.

Repeat this process until all layers are used.
Refrigerate until layers firm up a little (10 minutes or so)
Pour remaining chocolate/butter glaze over the top and sides of cake, allowing excess to run through the baking rack and onto the cookie sheet below.
Refrigerate until glaze firms up.
Cut into slices and enjoy!!!

My thoughts: This is so easy. A tiny bit messy with all of that melted chocolate, but once it is made, it stores well for a couple of days and makes a beautiful layered dessert. I think you could fill these layers with so many different things for different times of the year. Yum. Enjoy!!! Happy Valentine’s Day! ~r

Other fun (and creative!) Valentine’s treats, just click on a picture for the recipe:

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Posted in Cakes and tagged cake, chocolate, chocolate glaze, dessert, easy dessert, fudge, ganache, layer cake, pound cake, raspberry, raspberry jam, recipe, valentines day. Bookmark the permalink.

Chocolate Covered Strawberry Cupcakes

Posted on February 6, 2015 by Ruthanne

Easy and fun, these are the perfect Valentine’s Day cupcake!

The story begins: “I had an extra tub of strawberry frosting….”

Last fall, as I was preparing to leave the Navajo reservation and move back to the Midwest, I committed to using up everything in my cupboards rather than buying any new food that I would have to fit in my car for that long trip home.

One of the items in the back of my baking cupboard was one tub of strawberry frosting, and it was the inspiration for this yummy (and incredibly easy!) cupcake idea.

I used a chocolate mix for these cupcakes (also remaining in my cupboard), but you could certainly make your favorite chocolate cupcake recipe for these.

When they all were done and I’d taken some pictures, I decided to hold this recipe for February as a fun Valentine’s Day treat! Here it is!!! (printable version)

INGREDIENTS:

One boxed chocolate cake mix (with water, oil and eggs to make according to package)
One tub of strawberry frosting
1/2 cup of whipping cream
1 cup of semi-sweet chocolate chips
24 Pink Sixlets candies and sprinkles (as desired for decoration)

DIRECTIONS:

Make cake mix according to package and bake in 24 cupcake liners placed in tins as directed. Cool.
Make chocolate sauce by melting whipping cream and chocolate chips together in a sauce pan, stirring often, until fully melted and smooth.
Spoon strawberry frosting into a microwave-safe bowl, and heat for 15-30 seconds until smooth and liquid when stirred.
Grasp a cooled cupcake by the bottom and dip the entire top of the cupcake into the softened strawberry frosting. Set each cupcake on a cookie sheet and set these in the refrigerator to harden up for 5 to 10 minutes.
Gently spoon a dollop of chocolate onto the center of a cupcake and smooth it toward the edges, trying to keep it from running over. A couple of mine did and they were fine once they hardened up, just a little messy.
Place decorations on immediately and refrigerate until both chocolate and strawberry frosting are firm. They should be fine at room temperature once they have hardened.
Enjoy!

My thoughts: These are such an easy cupcake to make, but they are SO yummy- and cute! I love the chocolate and strawberry combination. I hope you have a chance to make these for YOUR sweetheart this year! ~Enjoy!

Other fun Valentine recipe ideas (just click on a photo to see the recipe!)

Chocolate Chip Cookie Dough Brownies!

Posted on January 30, 2015 by Ruthanne

These 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!”

These 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!

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!

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!!

This one’s for you mom. I love you!

More of mom’s recipes here on easybaked:

Peppermint ice cream pie– one of our summer favorites! Chocolate drop cookies– one of my first recipes with mom. Pumpkin roll- people always asked her to bring this to family celebrations. Chocolate chip cake– her 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.

16 Comments

Posted in Brownies, Cookies and tagged bar cookie, best, best brownie recipe, birthday, brownie, chocolate, chocolate chip, chocolate chip cookie dough, cookie dough, dessert, easy brownies, fudge, layer dessert, layered brownies, recipe, valentines day. Bookmark the permalink.

Fudge Stripe Cookie Cups

Posted on August 22, 2014 by Ruthanne

These dark chocolate cups have a surprise inside: a crunchy little fudge stripe cookie!

I just love those fudge stripe cookies. Even when I am trying to watch my calorie intake, I get the little 100 calorie packs as a treat. They are just soooo yummy! Those little mini cookies were the inspiration for these cookie cups. They fit perfectly inside, and make for a wonderful surprise when you bite into one!

So much fun! Best use of diet food EVER!

Here’s how we made them: (for a printable recipe click here)

INGREDIENTS: (makes 44-48 mini cookie cups)

1 stick (1/2 cup) butter, softened
3/4 cup of granulated sugar
1 egg
1/2 teaspoon vanilla extract
1/3 cup of unsweetened cocoa powder
1 1/2 cups flour
1/4 teaspoon salt
1/4 teaspoon baking powder
One box of Keebler Mini Fudge Stripe cookies
One tub of vanilla frosting.
A little bit of melted chocolate to drizzle on top, if desired

DIRECTIONS:

Preheat oven to 350F degrees.
Make cookies by combining butter, sugar, egg, vanilla and cocoa powder and beating until completely combined.
Add other dry ingredients gradually, mixing with beaters until too heavy to beat. Use clean hands to knead dough into a soft ball.
Use a small cookie scoop (I used a scoop that holds 1/2 Tablespoon of batter) to portion out your dough into mini muffin tins that have been sprayed with non-stick spray.
Use a tart shaper or a wooden spoon to press the dough into a cup shape (really, the tart shaper works best for this and you will use it again- I use mine all the time!)

Bake at 350F degrees for 7 to 8 minutes and remove from oven.
Press centers in a second time with the tart shaper and allow them to cool for just a couple of minutes.
Use a small paring knife to pop each cup out and allow them to cool completely on the counter.
Place one mini Fudge Stripe Cookie to each cup
Spoon frosting into a small bowl and microwave for 20-30 seconds, until soft. Stir until smooth.
Spoon frosting into a sturdy zip-top bag and clip a corner off. Pipe frosting over cookie to the top of each cup

Pipe chocolate stripes on top to decorate.
Allow frosting to firm up.
Enjoy!

My thoughts: These are SO easy to make and such cute little desserts. I’m addicted to desserts that surprise you when you bite into them- and these do just that! I hope you enjoy making and sharing these fun little treats! Enjoy!! ~r

Other cookie cup dessert recipes:

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Posted in Cookie Cups, Cookies and tagged cookie cups, cookies, creative, dark chocolate, dessert, food, fudge, fudge stripe cookies, idea, mini dessert, party, recipe, sweets, unique, vanilla frosting. Bookmark the permalink.

Peanut Butter Fudge Brownies

Posted on May 23, 2014 by Ruthanne

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:

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

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!)

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:

12 Comments

Posted in Brownies and tagged baking, best, brownies, chocolate, food, fudge, layered bars, peanut butter, recipe, recipes you can freeze. Bookmark the permalink.

Peppermint Brownie Cake

Posted on January 10, 2014 by Ruthanne

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.

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!!!

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.