I Am Baker

brownie cookie dough pie

Stop judging me.

Ok, nevermind.  Judge away.  This dessert is… well… ridiculously awesome.

Brownie Cookie Dough Marshmallow Pie!

 

Let me tell you how this came about.

I was craving brownie batter.  I know, I know, gross. Raw egg, yuck.  But I am one of those weirdo’s who does not have a problem with raw egg nor do I have a problem with raw egg when it is surrounded by glorious chocolately homemade brownie batter.  In my old fart mind, raw egg (surrounded by glorious chocolately homemade brownie batter) is good for you.

Brownie Cookie Dough Marshmallow Pie!

So I made the batter and then for some reason it didn’t sound good anymore.  Well, all is not lost when making batters, just bake it!  So I did.

Then I got a hankerin for cookie dough!  (Here is where you can shake your head back and forth.  I really need to develop some healthier cravings.)

So I made up a batch of cookie dough frosting.  Then I was in the process of grabbing a spoon and saw my brownies on the counter.

Cookie Dough + Brownies = now I have to run 7 miles for one bite.

Totally worth it.  I mean, if I would actually run 7 miles.  It’s more like a 2 mile brisk walk through the local mall with large strapped-on ankle weights and a pink terrycloth braided headband and a T-shirt that says “totally rad”.  And if I were being totally honest, it’s more like a walk to the car so I can go to the store and buy more marshmallows.  #justsayin

Brownie Cookie Dough Marshmallow Pie!

But then, as if gobs of cookie dough frosting and brownies weren’t enough, I decided to toast some mini marshmallows on top.

Because marshmallows.

No da.

Brownie Cookie Dough Marshmallow Pie!

 

I used my favorite Homemade Brownie Mix recipe for the base of this pie.  I baked it in a 9-inch round pie dish.

chocolate chip cookie dough frosting

Ingredients

  • 3/4 cup packed light brown sugar
  • 1/2 cup butter, at room temperature
  • 1 1/4 cups all-purpose flour
  • 2 teaspoon vanilla extract
  • 1/4 cup heavy whipping cream, or to
  • taste
  • 1/2 cup miniature chocolate chips

Instructions

  1. In stand mixer beat brown sugar and room temperature butter until light and fluffy. Add in flour and vanilla extract until fully combined.
  2. With mixer on low speed, add in cream until desired consistency is reached. (Can use more/less cream if desired)
  3. Remove bowl from mixer and stir in chocolate chips by hand.
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Recipe just barely adapted from allrecipes.com.

So here is what the whole assembly looked like.  Bake brownies, allow to cool.  Prepare cookie dough frosting and smother on top of brownies.  Place a layer of mini marshmallows on top of cookie dough frosting and then toast in oven (the broil option works fast but placing them in for about 5 minutes at 250 works great for an all-over warming) for about 2 minutes, or until slightly golden.  Be sure to watch closely!

Can be served immediately or kept at room temperature.

Brownie Cookie Dough Marshmallow Pie!

By the time I got all my pictures taken and was ready to actually indulge in a bite, my pie was cool.  So I popped it in the microwave for a few seconds, drizzled on some hot fudge, and watched in fascination as the fluffy marshmallows started the magnificent descent off of the pie as the warmed cookie dough frosting seemed incapable of supporting the toasted clouds of sugar for one more second.

Gotta tell you, this combination of flavors is pretty darn amazing.  Totally indulgent and obnoxiously sweet… but worth trying at least once in your life.  And here is the best part, the whole thing takes about 1/2 hour to pull together.

Quick, easy, delicious.  I think that should be my new mantra.

I Am Baker

gluten free fudgy brownies

One of my favorite things to do is bake.  I love getting into the kitchen, getting out bowls and measuring spoons, opening the pantry door and standing before the sugars, flours and baking ingredients.  There is a nervous, almost giddy excitement about it that brings me to a calm, comfortable, happy place in my often stressed out and anxious mind.

Gluten Free Fudgy Brownies!

 

Until today.  I was trying out a gluten free recipe, something that is not my norm.  I had placed a very high bar for this recipe, wanting to make sure it was completely gluten free, that it was accessible, and that it tasted good.

So I spent quite a bit of time researching just how to bake gluten free.  It is not just about ingredients, it is also about quality and safety.

Some people choose to go gluten free, but for others it is a real necessity.  Seeing as I do not fall into the latter category, I wanted to make sure that safety was at the forfront of my thoughts, so that everything about this recipe screamed delicious, sound, comfortable, just-plain-good.

Gluten Free Fudgy Brownies!

 

Since there was no way I was going to be developing a gluten free recipe from scratch, I went to a trusted source.  McCormick has a number of well tested and scrumptious gluten free recipes on their site, and this Fudgy Brownie was calling my name in a big way.

Gluten Free Fudgy Brownies!

 

gluten free fudgy brownies

Ingredients

  • 2 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 1/2 cup cornstarch
  • 1/2 cup sorghum flour
  • 2 tablespoons tapioca flour
  • 1/2 teaspoon plus 1/8 teaspoon xanthan gum
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) butter
  • 4 eggs (room temperature)
  • 1 tablespoon McCormick® Pure Vanilla Extract

Instructions

  1. Heat oven to 350°F.
  2. Mix sugar and cocoa powder in large bowl. Set aside.
  3. Gently sift cornstarch, sorghum flour, tapioca flour, xanthan gum, baking powder and salt in medium bowl. Set aside.
  4. Microwave butter in large microwavable bowl on HIGH 1-2 minutes or until melted. Pour into cocoa mixture and stir until well blended.
  5. Add eggs and vanilla; mix well.
  6. Gradually stir in flour mixture until well blended. Spread in fparchment-lined 13x9-inch baking pan sprayed with no stick cooking spray.
  7. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Cut into bars.
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Recipe just barely adapted from McCormick.

Gluten Free Fudgy Brownies!

 

For my first venture into intentional gluten free baking, I would call this a success!  So excited to try more and see if we will be incorporating any more gluten free baking into our lives.  With results like these, it would be hard to resist!

I am not able to offer suggestions on substitutions at this time (still learning!) but if you need some insight, check out this post from thekitchn.  You can also check out my friend Johnna’s blog, In Johanna’s Kitchen for some great recipes!

I Am Baker

Oreo Chocolate Chip Cookie Brownies on a Stick

I am out at the Minnesota State Fair today.  Did you know that:

“It is the largest state fair in the US by average daily attendance. It is also the 2nd largest state fair in the US by total attendance, trailing only the State Fair of Texas, which generally runs twice as long as the Minnesota State Fair.” -Wikipedia

One more fun fact.  I have lived in MN for over 10 years… yet have NEVER been to the fair! Twin Cities Live to the rescue! Today I will be a guest on the the show, and for the first time ever, my husband and kids will be there to see!

Oreo Chocolate Chip Cookies Brownie Bite on a Stick and covered in Snickers!

 

So, in the spirit of the fair, I am making something pretty darn insane.  I mean, not insane by fair standards, but definitely insane by normal-everyday-food standards.

Three years ago my friend Amanda made these Ultimate Chocolate Chip Cookie n’ Oreo Fudge Brownie Bars, which some folks know as “slutty brownies”. (I dislike that term immensely, but that is what people usually know they by.)

I decided to make a pan of Amanda’s creation. Then using a 2-inch round cookie cutter, I cut out nine sweet brownie bites.

Oreo Chocolate Chip Cookies Brownie Bite on a Stick and covered in Snickers!

 

Loving that beautiful brownie Oreo cookie bliss!! (I made this simply to show the layers and drizzle, my final product has the stick inserted into the sides of the layers, not directly into the top of the brownie)

Next I covered them in milk chocolate. My original plan was to use semi-sweet, but my taste testing crew unanimously approved of the milk chocolate.

Oreo Chocolate Chip Cookies Brownie Bite on a Stick and covered in Snickers!

 

Lastly, we added on a layer of chopped Snickers bars and called it a day.

Oreo Chocolate Chip Cookies Brownie Bite on a Stick and covered in Snickers!

 

I had to call it a day, I was exhausted! I mean, really. Brownies, Oreo’s, Chocolate Chip Cookies, Milk Chocolate coating, and Snickers Bars? Can we say over-the-top?

But in a really, really good way.

Oreo Chocolate Chip Cookie Brownies on a Stick

Ingredients

  • 1 16-ounce package of chocolate chip cookie dough
  • 1 box brownies (I prefer the 9x9 pan size, it often comes in a bag)
  • 9-12 Oreos
  • 6 ounces milk chocolate
  • 1-2 tablespoons canola oil
  • 1 bag Snickers kept chilled, you will want about 2 cups of chopped pieces total

Instructions

  1. Prepare a 9x9 inch baking dish by lining it with parchment then spraying sides with baking spray.
  2. Press cookie dough into bottom of pan.
  3. Place one layer of Oreo's on top of cookie dough. You will most likely only have room for 9 cookies, but can cut cookies in half and squeeze into edges if you want full coverage.
  4. Prepare brownies according to directions on package and pour over Oreo's and cookie dough.
  5. Bake at 350 degrees F for 35-45 minutes, or until an inserted toothpick is removed mostly clean. (A couple crumbs are ok)
  6. Allow brownies to cool to room temperature, then using a 2-inch round cookie cutter, punch out nine sections.
  7. Place those section in the fridge for at least 30 minutes.
  8. Prepare chocolate coating by melted the chocolate and oil in the microwave for 1 minute. Remove and stir well, then place back in microwave in 30 second increments until chocolate is completely melted.
  9. Grab the stick and dip it into the chocolate (just an inch or so) then gently insert stick into cut edge of the brownie. Do this to all brownies then place back in the fridge for at least 15 minutes.
  10. Chop all snickers into very small pieces. This works best when snickers are chilled. Place in a flat layer (pieces not touching if possible) until ready to assemble.
  11. Prepare a baking sheet with a piece of parchment paper. Set aside.
  12. When ready to coat the brownies, pick one up by the stick and hold over the chocolate. Drizzle the chocolate over the brownie and coat completely. Shake off excess.
  13. Take about a tablespoon of snickers pieces and gently press into the top of the brownie. Place the brownie bite SNICKERS SIDE DOWN onto the baking sheet covered with parchment. Coat all 9 brownies, then place in refrigerator to allow chocolate to set. Can be served at room temperature.
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Extra Supplies Needed: parchment paper, sticks for brownie bites, container for melted chocolate that is wide enough to drizzle chocolate over bites, 2-inch round cookie cutter

Oreo Chocolate Chip Cookies Brownie Bite on a Stick and covered in Snickers!

 

These are obviously pretty amazing. I mean, with all that sweet goodness, how could it not be?

So excited to share these at the fair! I just hope it lives up to the awesome reputation that fair food has. I mean, there is some stiff competition!

Oreo Chocolate Chip Cookies Brownie Bite on a Stick and covered in Snickers!

 

But just in case, I made one in the shape of the state of MN. Who can resist a good ole’ hometown treat? :)

I Am Baker

heath brownie dessert pizza

Have you noticed I have been on a dessert pizza kick?  It’s really quite a fun way to enjoy a treat after dinner.  Or before dinner.  Or all day long.

Brownie Pizza with buttercream, ganache and heath candy bars!  Amazing!

 

This dessert pizza was inspired by my Heath Cake.  That cake is da bomb.  (As is using hip terminology from the 90′s.  It just makes me cooler.  Right?)

How to Make a Heath Brownie Dessert Pizza!

 

And it really was pretty easy!  I made the brownie, cooled it, then covered it in a little more than a cup of buttercream.  Then whipped up some chocolate ganache (recipe below), and then covered in heath bits.

But just the bits weren’t enough, so I loaded up my five kids and went to the store to buy a huge bag of mini Heath bars.  I have been to the grocery store four times in four days.  With my five kids.  There were a couple moments there when I wanted to “accidentally” walk into the liquor store instead of the grocery store.

But I didn’t.  It’s much more fun to be sober for all this fabulousness.

Just kidding, I am dominating a bottle of wine later tonight.  It’s Friday!

Heath Brownie Dessert Pizza!

 

Back to the pizza.

It’s good.

It’s sweet.  Brownies with frosting and frosting and then candy bars?  Yes, I think sweet is an appropriate description.  Also, ridiculous, insane and cavity inducing.

Heath Brownie Dessert Pizza!

I used my Homemade Brownie Mix recipe for the brownies.  It makes a smaller batch, so is perfect for this recipe as it just perfectly covers a 12-inch round pizza pan.  Bake the brownies for about 18-22 minutes, or until an inserted toothpick is removed clean.

I recommend a 1/2 batch (or even a 1/4 batch!) of this  Basic Buttercream.  I used about 1 1/2 cups on the pizza, and you can use more or less depending on your preference.  I had quite a bit of crumbs in my frosting due to the amazing flaky layer of deliciousness on the brownie.  If you want no crumbs in your buttercream, you can chill the brownie prior to frosting.

The ganache recipe was a little different from my normal, so I will be focusing on that recipe in the post.  I pour the ganache on then spread it evenly over the buttercream with a small offset spatula.

pourable chocolate ganache

Ingredients

  • 1 cup semi-sweet chocolate chips
  • 5-6 tablespoons heavy cream

Instructions

  1. Pour chips into a microwave safe bowl and add 2 tablespoons heavy cream.
  2. Heat for 30 seconds then remove and stir. Chips should be half melted.
  3. Add in 1 tablespoon heavy cream.
  4. Return to microwave for up to 30 seconds.
  5. Remove and stir until chips are all melted.
  6. This is where you will want to gauge how runny you want the chocolate to be; I added in 2 more tablespoons of heavy cream, one at a time, and stirred after each. I would consider this a "spreadable" consistency, as in it was easily spread over the dessert pizza.
  7. To make it much more pourable, add in 1-2 more tablespoons of heavy cream and stir until incorporated.
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The Heath chips were purchased as were the candy bars.  I did chop the mini Heath bars in half and then sprinkled on top of the pizza.

Heath Brownie Dessert Pizza!

 

So there you have it, a super indulgent and sugary way to enjoy dessert!  Which is basically what my blog is.

I see a new tag line in my future!

Check out my other Dessert Pizza’s!

Peanut Butter Marshmallow Butterscotch Dessert Pizza!peanut butter marshmallow dessert pizza

Rustic Blueberry Dessert Pizza!

rustic blueberry dessert pizza

Personal size rainbow fruit pizza!

mini rainbow fruit pizza’s

I Am Baker

Brownie Frosting

I have a confession.  I have never liked frosting on brownies.  It was a rash decision that I made when I was a teenager and for some reason it stuck.  Kind of like deciding that you dislike peas so never ever ever trying them ever again.

The Perfect Chocolate Frosting for Brownies

Well.  I was a foolish, foolish, foolish girl.

I made some From-Scratch Brownie Mix this week.  As I was scouring the internet for simple yet delicious recipes, I stumbled upon this frosting recipe.

It was new to me in that it had honey.

Why honey?

I don’t know.  But I love it.

The Perfect Chocolate Frosting for Brownies

 

Let me tell you why this is the perfect frosting specifically for brownies.

1.  It’s soft, but ‘crusts’ ever so slightly.  The texture and consistency is natural and pure.

2. It is complimentary.  It adds to the overall flavor combination, not making one or the other the star of the show.

3. It is made to be applied to warm brownies, meaning that it locks in the moisture of the brownie itself and creates this seamless transition of velvety smoothness to chewy gooey brownie.

Brownie Frosting

Ingredients

  • 3 tablespoons butter, softened
  • 3 tablespoons unsweetened cocoa
  • powder
  • 2-3 tablespoons whole milk (or heavy cream)
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • 1 cup confectioners' sugar

Instructions

  1. In a stand mixer with the whisk attachment (a hand mixer works excellent here), combine room temperature butter, cocoa, honey, vanilla and sugar.
  2. Turn mixer on low and let it combine ingredients for about 30 seconds.
  3. Slowly add in milk, one tablespoon at a time, until you reach desired consistency. You may not need all 3 tablespoons, you may need 1 more.
  4. Spread over warm brownies.
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Recipe adapted from allrecipes.com.

The Perfect Chocolate Frosting for Brownies

 

I think it’s safe to say that I am officially converted into a fan of frosting on brownies.

But I am curious to know, what do you prefer?  Frosting or no frosting?


HOLIDAY GIFT BUYING ALERT!!!

SurpriseInsideCakesCoverSale

 

For a VERY limited time my new book Surprise Inside Cakes is over 90% off!!  As of today, Nov. 22nd 2014, you can get it for $1.99!!!

HUGE SAVINGS!!  Also, you can choose to “Give as a Gift”.  You can pick the day the book is received (like Dec. 25th?) and the recipient will never know you purchased it for less than $2!

 

I Am Baker

Homemade Brownie Mix

I am a sucker for a good box mix brownie.  I know, I know, it’s like against Foodie Law to say such a thing, but I can’t help it.  I like a consistently good brownie.  I like it to have a flakey crust.  I like it chewy inside.  I like to taste the chocolate.

From-Scratch Brownie Mix!

 

But I also like convenience.  And ease.  And being able to dump stuff in a bowl and make magic.  (I know, I know, it’s bad and wrong, but it was how I was raised.  Isn’t there something to be said for the comfort of a tradition?)

So this is my attempt to capture the ease of a box mix, but without the other icky stuff.

Here is why I like this recipe:
It tastes good and easily lends itself to adaptations. (Add chocolate chips, double the recipe, add frosting, etc.)

It’s not huge.  Most people don’t have five kids like me and prefer “normal” size pan of brownies.  (This recipe yields nine brownies.)

There are only three “wet” ingredients.

Homemade Brownie Mix!  This will replace your box mix!

 

Butter, eggs, and vanilla.

And the recipe can be made on one bowl too.

How awesome is that?

Homemade Brownie Mix

Ingredients

    Dry Ingredients
  • 1 cup white sugar
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • Wet Ingredients
  • 1/2 cup butter melted, then cooled
  • 2 eggs
  • 1 teaspoon vanilla

Instructions

  1. Sift together all dry ingredients. Place into a jar or airtight container.
  2. On a gift tag or label write the wet ingredients and quantities and then directions. "Melt butter and set aside to cool slightly. In a medium bowl, beat two eggs with the vanilla. Add in and gently stir dry ingredients. Pour the melted butter into brownie mixture and mix until just incorporated. Spread batter in a prepared 8-inch square pan and bake for 20-22 minutes at 350 degrees."
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Recipe just barely adapted from allrecipes.com.

For a fun option you can add in 1/2 cup of chocolate chips or tie a good quality dark chocolate candy bar to the jar.  It can be chopped and added to the batter.

 

Homemade Brownie Mix!

I think these brownies are really good, but I especially loved them when paired with a sweetly tart fruit like raspberries.

And stacked in a pile of three and covered in chocolate sauce.

That’s just how I roll folks.  That’s just how I roll.

Here is the perfect chocolate frosting made just for these brownies!

The Perfect Chocolate Frosting for Brownies

Check out these other great homemade treats:

Homemade Cake Mix!

 Yellow Cake Mix From Scratch

Homemade White Cake Mix

White Cake Mix From Scratch

And don’t forget to check out my new book, Surprise-Inside Cakes!

 

I Am Baker

Blueberry Brownies

I was on a mission to create the most decadent and fudgey and chocolately and blueberrily brownie ever.

Decadent Blueberry Brownies! #fudgey #chocolate #brownie

 

The center had to have a rich fudge-like texture but the top had to have a delicate and crisp flakey crust.  That in itself is the definition of a perfect brownie (in my humble opinion), but I had to take it one step further.  With all the richness of the multiple levels of chocolate, I wanted to add in a slightly natural raw bitterness most perfectly accomplished with a plump, juicy blueberry.

I heart blueberries.

With all my heart.

And I hope you heart them too.

Decadent Blueberry Brownies! #fudgey #chocolate #brownie

I love them so much I am not even offering up alternatives to blueberry in this recipe.  Please only use blueberries.  Also, I am going for a record on how many times I can say blueberries in one blog post.

This recipe is an adaptation of my Original Blueberry Brownie recipe.  That recipe has a bit more of a cake-like texture and I felt like going for more of a fudge-like consistency, which is why I omitted the baking powder.  If you prefer a cake-like texture, be sure to use that original recipe.  You can also dredge the blueberries in flour prior to baking, this helps the blueberries to not sink and can make the crumb a bit lighter, depending on how much you use.  (I would recommend no more than 2 tablespoons poured over the blueberries)

Blueberry Brownies

Ingredients

  • 1 cup fresh blueberries
  • 1 stick butter (I use unsalted)
  • 1/4 cup mini semi-sweet chocolate chips
  • 1 1/2 cups white sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1/2 cup cocoa powder
  • 1 cup all purpose flour
  • 1/2 tsp kosher salt

Instructions

  1. Preheat over to 350 and prepare your 9x9 inch pan. ( I baked mine at 325 in a convection oven for 31 minutes.)
  2. In a saucepan, add butter and blueberries and simmer over low heat until butter is melted. Remove from heat and add in mini chocolate chips. Stir until melted.
  3. In a separate bowl, mix eggs, sugar, and vanilla. Add a spoonful of the blueberry mixture to the egg mixture to temper it. (you dont want your egg to scramble)
  4. Now add your tempered egg mixture to the saucepan of blueberries and mix well.
  5. Add in cocoa, flour and salt and mix until just combined.
  6. Bake for 25-35 minutes, until a toothpick comes out with minimal crumb. If you want the center to be gooey and to have a fudge like consistency, try to not over bake.
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If you do want to add baking powder, I would add about 3/4 tsp.

Decadent Blueberry Brownies! #fudgey #chocolate #brownie

 

These brownies are AH-mazing.  The texture is everything I dreamed it would be and the flavor is outstanding.  When those blueberries pop and burst within the rich chocolate brownie bite, it’s nothing short of perfection.

I Am Baker

Decadent Homemade Brownies

If you have purchased my new cookbook, ‘surprise-inside cakes‘, you may have noticed something.  There really aren’t that many recipes.

Which is weird for a cookbook.  The few recipes it does have are recipes that I truly adore, and today, I am sharing one!

In the book there is a cake called the Neapolitan Hi-Hat cake.

Neapolitan Hi-Hat Cake!

 

You are all pretty familiar with my Neapolitan obsession, so it was a natural progression for me to have it in the book.

And while I love the beauty of neapolitan, the dark brown chocolate, the like pink, the crisp white… what I want to talk about today is the flavors, or the recipe.

When you have mile-high sweet and sugary whipped cream and strawberry cake amazingness, you really need a dark and high quality chocolate to pair it with.  That is how my Decadent Brownie recipe was born.

Decadent Homemade Brownies

 

This is the deconstructed hi-hat, with no hat. ;)

I made up the recipe from my book, topped with a bit of whipped cream, and added a couple strawberries for texture and flavor.

Decadent Homemade Brownies

 

While I love a good fudgey brownie, this cakey brownie with a crispy crust and bits of semi-sweet chocolate is my newest obsession.

Ob. Sesh. On.

Decadent Homemade Brownies

Ingredients

  • 1 cup granulate sugar
  • 1/2 cup brown sugar
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 1/4 cup cake flour
  • 1/2 cup unsweetened cocoa
  • 1/4 teaspoon salt
  • 1/2 cup semi-sweet chocolate (about 2 ounces) finely chopped

Instructions

  1. Heat oven to 350 degrees and prepare an 8-inch round cake pan.
  2. In stand mixer, combine sugars, butter and vanilla and mix on medium speed until light and fluffy, about 2 minutes. Beat in eggs one at a time until well blended.
  3. Sift flours, cocoa and salt in medium bowl. Gradually add the flour mixture to butter mixture with mixer on low speed and blend until ingredients are fully combined. (no more than 1 minute)
  4. Remove bowl from mixer and fold in finely chopped chocolate by hand using a spatula.
  5. Pour batter into prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let brownies cool to room temperature in pan.
  7. Cover in whipped cream and strawberries.
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Decadent Homemade Brownies

 

Sorry for my bad spelling above.  I promise I won’t start saying what-evs and obvi and talking about cake swag.  But if I do, just chalk it up to YOLO.

;)

I Am Baker

brownie carmelita’s in a skillet

You may have noticed my latest obsession… baking in a skillet.  Its just so darn handy and fabulous, I feel silly that I waited so long to join in the trend!

Brownie Carmelitas

 

I have also been obsessing over anything with chocolate or caramel.  As witnessed by my last skillet, the Brownie Oreo Skillet and my Birthday Cake which put an entire Brownie Skillet in the food processor and used it as the bottom layer of the cake.

If you happen to be a mental health expert, lets just agree to pretend that never happened.

Brownie Carmelita's

Back to these sweet little diddies.

I adapted a Carmelita’s recipe from  Lulu the Baker and tried to make it into a Brownie Carmelita.

Then I forgot to add in the chocolate layer with the caramel layer so I added a couple chips to the top.  THAT IS NOT ENOUGH CHOCOLATE.  DON’T BE LIKE ME.  ADD THE CHOCOLATE IN THE MIDDLE.

I will stop yelling now.

Brownie Carmelita's

 

skillet brownie carmelita’s

Ingredients

  • 1 1/2 cups butter, melted, divided
  • 1 1/2 cups brown sugar, packed and divided
  • 2 cups flour, divided
  • 1 tbsp unsweetened cocoa
  • 2 cups rolled oats, divided
  • 2 teaspoons baking soda, divided
  • 1 1/2 cups caramel sauce
  • 12 ounces semisweet chocolate chips

Instructions

  1. In a medium bowl add 3/4 cup melted butter, 3/4 cup packed brown sugar, cocoa, 1 cup flour and 1 cup rolled oats.
  2. Mix until just combined and then press into the bottom of a prepared 12inch cast iron skillet.
  3. Place skillet into 375 degree oven for 10 minutes. (Convection oven 350)
  4. While that is baking (and using the same bowl) put remaining melted butter, remaining brown sugar, remaining flour, remaining oats and remaining baking soda in bowl and stir until combined.
  5. When time is up, remove skillet from oven. Sprinkle chocolate chips over the hot cookie.
  6. Pour caramel sauce over chocolate chips. (Can reduce amount to 3/4 cup if you prefer; I like a lot of caramel)
  7. Press cookie mixture over the top of the caramel sauce. Be careful as the skillet is still very hot.
  8. If any of the caramel is showing it may burn and turn dark brown, so I try to cover up as much as possible. Usually this means grabbing small hand full's of the cookie mixture and pressing it a bit, then laying it on top of the caramel carefully. Repeat until completely covered.
  9. Bake for 12-16 minutes more. The edges should be darker, but not burnt. Allow the carmelita to cool for at least 15 minutes before serving.
  10. Can be stored at room temperature in an air tight container.
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Brownie Carmelita's

 

As I mentioned above, make sure you dont forget the chocolate chips in the middle layer like I did.  Also, try not to sneak a bite directly out of the oven as you may be burned on the hot caramel. (Thank you Lulu for that tip!)

The bottom layer isn’t exactly a brownie, but its closer to a brownie than a cookie, so hence the name.

My entire family really enjoyed these and I plan on making them again and again and again.  And again.

And again.

 

I Am Baker

Texas Brownie Cake

Kinda.  This is definitely a sheet cake, but I decided to “brownify” it today for a special reason.

A group of bloggers has gotten together to celebrate the upcoming birth of Amber from Bluebonnets & Brownies baby boy!

Texas Sheet Cake

Chocolate sheet cake covered in rich vanilla buttercream.  I probably could have used 1/2 the amount of frosting I did, but you know me.  I love frosting piled high!

But this is about Amber and her first born baby boy. Must focus!

Texas Sheet Cake for a Baby Shower

Amber’s blog features a lot of Tex Mex, as she grew up in Texas.  Where things are BIG.  These crownies  (cake+brownie=weird made up words) are BIG.  That corner piece is almost 5 inches across!

Since Amber is having a little boy, so I added “oh baby” in blue frosting.  Then since Ambers blog has brownie in the title, I decided to serve the sheet cake like brownies.

Texas Sheet Cake for Baby Shower

The frosting I used is a basic buttercream.  Next time I make these I will try them with cream cheese frosting because for some reason I associate sheet cakes with cream cheese frosting.  I blame my mother-in-law who is the queen of bars and often treats us to zucchini bars and pumpkin bars covered in cream cheesy deliciousness.

Texas Sheet Cake for Baby Shower

Texas "Brownie" Cake

Ingredients

  • 1 cup (2 sticks) butter
  • 1 cup water
  • 1/4 cup unsweetened cocoa
  • 2 cups AP flour
  • 2 cups sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 cup buttermilk
  • 2 eggs
  • 2 tsp vanilla

Instructions

  1. In a medium saucepan combine butter, water and cocoa. Stir and heat to boiling. Once it boils remove from heat.
  2. In a large bowl combine flour, sugar, baking soda and salt. Pour butter mixture over flour mixture and gently stir. Add buttermilk and whisk together. (Make sure the mixture has cooled to a luke-warm temperature) Add in eggs and vanilla and whisk until just combined.
  3. Pour into a prepared sheet pan. I used a 17 1/2 x 11 cookie sheet.
  4. Bake at 400 (375 for convection oven) for 15-18 minutes.
  5. Once cooled cover in frosting of your choice.
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Texas Sheet Cake for Amber of Bluebonnetsandbrownies.com

So excited for Amber and her first baby.  She is going to be such a wonderful mom!!  Be sure to stop by and visit Amber as well as all of the blogs celebrating Ambers Baby Shower today!

Sugarcrafter | Breakfast Tostadas

My Kitchen Addiction | Baby Texan Cookies

My Baking Addiction | Texas Sheet Cake

Simple Bites | Grilled Shrimp Tacos with Charred Corn Salsa

Stetted | Queso Mac

Food for My Family | Texas Pepper Barbecue Sauce

Dessert For Two | Frito Chocolate Chip Cookies

Confessions of a Cookbook Queen | Coconut Tres Leches Layer Cake

TidyMom | Pizza Bread Sticks

Miss in the Kitchen | Blackberry Milkshakes

Art of Gluten Free Baking | Peach-Pecan Pie, Gluten-Free

Bon Appetit Hon | Cheddar Ranch Crackers

Food Babbles | Southern Pecan Pie

Jelly Toast | Peach Iced Tea

Sweet Adventures of Sugarbelle | Decorated Elephant Cookies

The Kitchen Trials | Coca-Cola Cake

Cookies & Cups | Sticky Toffee Pudding Cookies

A Farmgirl’s Dabbles | Peanut Butter Bonbons the Size of Texas

Steph Chows | Fiesta Dip

Amber's Baby Shower