Tag Archives: brownies

Chocolate Chip Toffee Brownies

I wish I could tell you that these Chocolate Chip Toffee Brownies are healthy and low-calorie…but they are definitely not! What they are is dense and very, very rich. Probably the only healthy ingredient is the unsweetened cocoa powder, which gives them a great chocolate flavor. Then there’s the chocolate chips, which make them extra chocolatey. And finally, the toffee bits which bake into the batter and give these brownies a subtle caramel flavor.

When you are craving something sweet and chocolatey, these brownies are a great thing to make. Just make sure you have lots of people to share them with so you’re not tempted to eat the whole pan yourself! But, they do freeze well so you can always save the extras for later if you don’t want to share…I’m just sayin’ 🙂

CHOCOLATE CHIP TOFFEE BROWNIES by NancyC

Makes a 9×13″ pan

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1 cup light brown sugar, packed
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1/3 cup Half & Half (light cream)
  • 1 1/2 cups all-purpose unbleached flour
  • 1 teaspoon salt
  • 3/4 cup unsweetened cocoa powder
  • 1 (8-ounce) package toffee bits, divided (use 1 1/4 cups for the batter; save 1/3 cup for topping)
  • 2 cups (12 ounces) mini semi-sweet chocolate chips, divided (use 1 2/3 cups for the batter; save 1/3 cup for topping)

Preheat oven to 350˚F. Line a 9×13″ baking pan with parchment paper (or spray with cooking spray); set aside.

In large bowl, cream softened butter and sugars. Then blend in eggs, vanilla, and Half & Half, mixing until smooth.

In medium bowl, whisk flour, salt, and cocoa powder together. Add this dry mixture to the butter/sugar/egg mixture, half at a time, mixing until everything is combined.

Fold in the toffee bits and mini semi-sweet chocolate chips, stirring to distribute evenly in batter. Pour or spoon batter into prepared 9×13″ pan, spreading batter evenly in pan. Sprinkle 1/3 cup each of the remaining chocolate chips and toffee bits over the batter.

Bake at 350˚F for 42 to 45 minutes or until toothpick inserted in center comes out clean. Let brownies cool completely in pan before cutting into squares. If using parchment paper, after brownies have cooled completely, lift the uncut brownies out of the pan with the parchment paper edges, then cut into squares.

It’s hard to resist a good brownie! Thankfully, the weather is getting nicer and I’m hoping to get outside more and exercise these brownies off! Do you have a weakness for brownies like I do?

Sharing this recipe at Fiesta Friday, Meal Plan Monday, Weekend Potluck, Inspire Me Monday.

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Frosted Chocolate Chip Mocha Brownies

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I’m a big mocha fan-how about you? I’m a big brownie fan, too, so you’d think I would have made mocha brownies a long time ago. When I communitycoffeereceived some complimentary samples of Community® Coffee, I knew it was time to try making some mocha brownies! The coffee flavors I received were The 5 Star Hotel Blend, Pecan Praline, French Vanilla, and French Roast. My favorites were Pecan Praline, a great flavor for fall, with a lightly sweet, nutty pecan taste and the 5 Star Hotel Blend, which has a nice smooth flavor. But the French Vanilla and French Roast were also good.

I used the 5 Star Hotel Blend in this brownie recipe. There’s a recipe on the Community® Coffee Blog called Grandma W’s Extra Chocolaty Frosted Mocha Brownies, and I modified that recipe slightly. I added mini semi-sweet chocolate chips to the batter and made my frosting a little thicker. They turned out soooo good! These brownies are so rich and very chocolaty, with a great hint of coffee flavor! The perfect dessert for all of you chocolate and coffee lovers out there!

FROSTED CHOCOLATE CHIP MOCHA BROWNIES by NancyC, adapted from Community® Coffee

Makes a 9 x 13″ pan

  • 1 cup (2 sticks) butter, melted
  • 2 cups granulated sugar
  • 2/3 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 6 Tablespoons strong brewed coffee, cooled (I used Community® Coffee 5 Star Hotel Blend)
  • 4 large eggs, lightly beaten
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups all-purpose unbleached flour
  • 1 cup mini semi-sweet chocolate chips

MOCHA GANACHE FROSTING:

  • 1 1/2 cups semi-sweet chocolate chips
  • 1/3 cup strong brewed coffee

Preheat oven to 300˚F. Grease or spray a 9×13″ baking pan, or line with parchment paper; set aside.

In  large bowl, blend melted butter and sugar, then add cocoa powder, salt, and coffee, stirring until smooth. Add eggs and vanilla, mixing well. Stir in flour just until combined, then fold in mini semi-sweet chocolate chips.

Pour batter into prepared  9×13″ pan. Bake at 300˚F for 40 minutes, or until toothpick inserted in center comes out almost clean (don’t overbake or brownies will be dry). Cool completely in pan.

For frosting, in microwave-safe measuring cup, heat coffee to a simmer in microwave, then add in the chocolate chips and stir until completely smooth (if mixture is still lumpy, heat in microwave an additional 30 to 45 seconds, then stir until smooth). Let mixture cool for 1 hour. Pour over cooled brownies, spreading frosting evenly, then let set (you can put your frosted brownies in the fridge to have the frosting set more quickly). Cut into squares.

I liked these brownies so much, I’m inspired to try more coffee recipes! Do you use coffee in your baking or cooking?

Featured on Meal Plan Monday

Linked to Fiesta Friday, Weekend PotluckInspire Me Monday.

Retro Brownies

Retro Brownies @ NancyC

Last week, I saw Greg walking down the hall at work. I knew what he was going to say.

“Hey, did you make the brownies?” he asked. I knew he meant THE Brownies. He had told me all about them–how his mom had made them for years from a cookbook she had received as a wedding present. How they were his favorite brownies. After I heard him talk about those brownies and the cookbook they came from, I was convinced I needed that cookbook. I told Greg I was going to order the cookbook and make those brownies real soon.

That was last fall.

It took awhile for me to get around to ordering the cookbook on Amazon. But I finally did and I received it about 3 weeks ago. But I still hadn’t made THE Brownies.

So when I ran into Greg this time, I told him I was determined to make those brownies the following weekend and I’d bring him one (and one for Jane, too, who was nearby and happened to hear us talking about the 61P9FYWw8kL._SX445_BO1,204,203,200_brownies). And that is how I finally got around to making them.

These are your basic brownies with a good milk chocolatey flavor and a great moist texture-not too fudgey, not too cakey, but just right. They’re from a vintage cookbook that was published in the 1940’s, with updated editions in the 1950’s and 60’s. The cookbook is called The Modern Family Cookbook by Meta Given (not to be confused with the Modern Family Cookbook from the current TV show). There’s just one brownie recipe in this cookbook, simply called “Brownies.” The original recipe is made in an 8×8″ pan; I doubled the recipe and made the brownies in a 9×13″ pan. Try them out and see what you think!

RETRO BROWNIES by NancyC, adapted from The Modern Family Cookbook by Meta Given

Makes a 9×13″ pan

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 2 cups sugar
  • 4 eggs, beaten
  • 2 teaspoons pure vanilla extract
  • 4 squares baking chocolate (unsweetened), melted and cooled
  • 1 1/2 cups chopped nuts (I used pecans)

Preheat oven to 350˚F. Grease a 9×13″ baking pan with butter or spray with cooking spray; set aside (or you can line your pan with parchment paper).

In a medium size bowl, blend flour and salt (the original recipe says “Sift flour, measure and resift with salt” but I just blended the flour and salt together with a whisk).

In a large bowl, cream butter, gradually blend in sugar and add beaten eggs; beat until smooth and fluffy. Add vanilla and stir in melted chocolate.

Add the flour mixture to the butter/sugar/egg mixture in 2 or 3 portions, stirring well after each addition. Add in the chopped nuts with the last few stirs.

Spread batter evenly in a 9×13″ pan which has been buttered (or sprayed, or lined with parchment paper), and bake in at 350˚F for 30 minutes, or until toothpick inserted in center comes out clean. Remove pan to cake rack to cool.

You can cut brownies into bars while still warm or let them cool completely before cutting.

My baking time of 30 minutes was about 10 minutes longer than the original recipe–Greg said his mom baked them longer, too.

You just gotta love those recipes from yesteryear! Do you have a favorite vintage recipe?

Linked to Fiesta Friday, Saucy Saturdays, Weekend Potluck, Inspire Me Monday, Show and Share, Full Plate Thursday, Favorite Things Thursday.

Chocolate Chip Confetti Brownies

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I love these fun, colorful brownies–they’re kind of like a celebration in a pan! This easy and yummy recipe is from an M&M’s promotional recipe card that I’ve had for quite a while. There are two layers to these brownies– a bottom chocolate layer and a top yellow batter layer, with mini M&M’s mixed in and sprinkled on top. They’re rich and chewy…perfect when you’re craving something chocolate! I changed the recipe a little by adding some semi-sweet chocolate chips in the bottom chocolate brownie layer. It never hurts to add more chocolate, right? 🙂

CHOCOLATE CHIP CONFETTI BROWNIES by NancyC, adapted from M&M’s

Makes a 9 x 13″ pan

  • 3/4 cup (1 1/2 sticks) butter, softened
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 3 large eggs
  • 1 tsp. vanilla extract
  • 2 1/2 cups all-purpose flour, divided
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/3 cup unsweetened cocoa powder
  • 1 Tbsp. butter, melted
  • 1/2 cup mini semi-sweet chocolate chips
  • 1 cup M&M’s Semi-Sweet Chocolate Mini Baking Bits, divided

Preheat oven to 350˚F. Lightly grease a 13 x 9 x 2-inch baking pan; set aside.

In large bowl, cream butter, granulated sugar, and light brown sugar until light and fluffy; beat in eggs and vanilla.

In medium bowl, combine 2 1/4 cups of the flour (save 1/4 cup for later), baking powder, and salt; blend into creamed mixture. Divide batter in half, putting half into another bowl.

Stir cocoa powder and melted butter into one half of the dough; then stir in the mini chocolate chips. Spread cocoa dough evenly into prepared baking pan.

Stir remaining 1/4 cup flour and 1/2 cup of the M&M’s mini baking bits into remaining dough; spread evenly over cocoa dough in pan. Sprinkle with remaining 1/2 cup of M&M’s mini baking bits. Bake 25 to 30 minutes or until edges start to pull away from sides of pan.

Cool completely and cut into bars. Store in a tightly covered container. Makes about 20 brownies, depending on how large you cut them. (NOTE: I’ve seen a version of this recipe using regular-size M&M’s, so you could try substituting those for the mini baking bits).

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I actually cut into these while they were still warm, after about 10 minutes of cooling, and they are really good warm! If I had some ice cream in my fridge, I think I would have been tempted to add a scoop on top!

Here’s a helpful tip if you want neat, less crumbly brownie slices:  Line your baking pan with parchment paper, leaving a little overhang on the ends so you can lift your brownies right out of the pan after they are done baking and have cooled. After removing brownies from the pan, turn them upside down onto a cutting board or other cutting surface and slice them from the bottom–this way, the tops of your brownies will have nice clean edges…just like a bakery shop brownie!

Do you like making brownies too? Do you have a favorite brownie recipe?

Linked to Create With Joy, Anti-Procrastination Tuesdays.

Dark Chocolate Brownies

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I’ve been wanting to make brownies for awhile, but it’s been too hot to bake…until recently, that is. The weather has really cooled off nicely. So to celebrate this refreshing almost-fall weather, I got out my mixing bowl and decided to make these Dark Chocolate Brownies. I looked at a few recipes on the web, but didn’t have all the ingredients, so I came up with my own recipe! These are dense and fudgy brownies made with plenty of natural baking cocoa and dark chocolate chips. And that means more antioxidants than the average brownie, so you don’t have to feel so guilty about splurging on them! This recipe makes a 9×13″ pan of brownies…trust me, you’ll be glad it makes a big pan, because they are hard to stop eating! 🙂

DARK CHOCOLATE BROWNIES by NancyCreative

  • 1 cup (2 sticks) unsalted butter, melted
  • 2 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 1 cup unsweetened baking cocoa powder (I used Hershey’s Natural Unsweetened Cocoa, but you can also use Special Dark)
  • 1 1/4 cups unbleached all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups dark chocolate chips (I used a 10-ounce package of Ghirardelli 60% Cacao Bittersweet Chocolate Chips–it contains just under 2 cups of chocolate chips)

Preheat oven to 350 degrees. Grease a 9×13″ pan or line it with parchment paper; set aside.

Melt butter in a medium-size saucepan on the stove and then remove from heat, or melt butter in the microwave and then pour into a medium-size mixing bowl (if melting butter in the saucepan, you can just use the saucepan as your mixing bowl). Stir sugar into the melted butter and then add vanilla; mix well. Add eggs, one at a time, beating well with a spoon after each addition.

Add cocoa powder to egg/sugar mixture and stir until well-blended. Next add the flour, baking powder, and salt, and mix until ingredients are well combined. Fold in the dark chocolate chips and stir to distribute evenly in batter. Pour batter into your greased or parchment–lined baking pan. Bake 30 to 35 minutes at 350 degrees, or until a toothpick inserted in center comes out clean and edges of brownies are set.

Remove pan of brownies from oven and cool completely on a wire rack, then cut into squares and serve.

Copyright ©2011 NancyCreative. All Rights Reserved.

I cut mine into nice big squares, but you can cut them smaller if you want…and that way you don’t have to limit yourself to just one brownie! 🙂

Linked to Full Plate Thursday, Sweets For a Saturday, Sundae Scoop, Sunday Showcase.

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