Keep It Sweet Desserts

The fudgiest brownies you will ever eat topped with fleur de sel are rich, decadent and completely satisfying.

Author: Lauren Lilling

Recipe type: Dessert

Makes: 30

Ingredients

Brownies:
256g unsweetened chocolate, roughly chopped
340g (1½ cups / 3 sticks) unsalted butter
415g (~2 cups) granulated sugar
400g (~1¾ cups, packed) light brown sugar
275g (~5 large) whole eggs, at room temperature
20 milliliters (4 teaspoons) vanilla extract
290g (~2 cups + 2 tablespoons) all-purpose flour
2g (1/2 teaspoon) salt
135g (3/4 cup) semi sweet chocolate chips
135g (3/4 cup) milk chocolate chips
1g (3/4 teaspoon) fleur de sel

Instructions

Pre-heat oven to 350 degrees;
Line a 9x13 baking pan with parchment paper; set aside
In a medium bowl, whisk together flour and salt; set aside
Melt butter and chocolate in large pot over low to medium heat; remove when melted
Stir in sugar until combined; stir in eggs and vanilla until smooth
Whisk in flour mixture just until combined; do not overmix; fold in chocolate chips
Pour batter into prepared baking dish and sprinkle with fleur de sel
Bake 40-45 minutes or until a knife comes out clean from center
Set brownies aside to cool completely before removing from pan and cutting

Notes

Brownies can be baked ahead of time (store well-wrapped in freezer up to two months or at room temperature up to three days); frost day of serving for best results

Heart-Shaped Brownie Pops

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

You might also like:

Fudgy Brownies with Fluffy Vanilla Buttercream

Hot Cocoa Cookies

Blog, Recipes

Fudgy Brownies with Fluffy Vanilla Buttercream

February 3, 2016 Keep It Sweet 12 Comments

Super thick and fudgy brownies covered in bakery-style vanilla frosting. A great alternative to cake for a celebration.

I’ve talked in the past about how, as a kid, I never wanted traditional birthday cake. For years my first choice dessert was a Baskin-Robbins’ ice cream pie followed by brownies as a close second. Cookie cake didn’t fall too far behind. My poor buttercream-loving mother is probably hanging her head remembering those days.

I’ve since come around and love birthday cake, but all of those other desserts still hold a special place in my sweets-loving heart.

Of course the brownies I remember were just brownies. Fudgy? Yes. Delicious? Yes? But frosting, definitely not. I really was missing out as a child. This fluffy buttercream isn’t necessary but man oh man does it add something special to the brownies. It’s creamy and light and makes the thick fudgy brownie extra indulgent. Brownies never looked so good for a birthday before!

Not celebrating any birthdays any time soon? Make them for Super Bowl. Your football-loving friends will love you too!

5.0 from 2 reviews

Fudgy Brownies with Fluffy Vanilla Buttercream

Super thick and fudgy brownies covered in bakery-style vanilla frosting. A great alternative to cake for a celebration.

Author: Lauren Lilling

Recipe type: Dessert

Makes: 30

Ingredients

Brownies:

256g unsweetened chocolate, roughly chopped
340g (1½ cups / 3 sticks) unsalted butter
415g (~2 cups) granulated sugar
400g (~1¾ cups, packed) light brown sugar
275g (~5 large) whole eggs, at room temperature
89 milliliters (6 tablespoon) strong brewed espresso (4 grams (1½ tablespoons) espresso + 89 milliliters (6 tablespoons) water))
10 milliliters (2 teaspoons) vanilla extract
290g (~2 cups + 2 tablespoons) all-purpose flour
2g (1/2 teaspoon) salt

Vanilla Buttercream

280g (19½ tablespoons) unsalted butter, softened at room temperature
300g (1⅞ cups) powdered sugar
33 milliliters (2¼ tablespoons) milk, any type
11 milliliters (2 teaspoons) vanilla extract
1g (1/8) teaspoon salt

Instructions

For the Brownies:

Pre-heat oven to 350 degrees;
Line a 9x13 baking pan with parchment paper; set aside
In a medium bowl, whisk together flour and salt; set aside
Melt butter and chocolate in large pot over low to medium heat; remove when melted
Stir in sugar until combined; stir in eggs, espresso and vanilla until smooth
Whisk in flour mixture just until combined; do not overmix
Pour batter into prepared baking dish and bake 40-45 minutes or until a knife comes out clean
Set brownies aside to cool completely before removing from pan prepare frosting

For the Buttercream:

In the bowl of an electric mixer with a paddle attachment, beat butter on medium speed for eight minutes or until pale and creamy
Add half of powdered sugar, mix on low for 30 seconds
Add remaining powdered sugar, milk, vanilla and salt; mix on low for one minute and then increase speed to medium and beat for six minutes or until very light and fluffy
Use a flat metal spatula to frost the brownies

Notes

Buttercream recipe source: Sweetapolita
Brownies can be baked ahead of time (store well-wrapped in freezer up to one month or at room temperature up to three days); frost day of serving for best results

Fudgy Mocha Chip Brownies with Espresso Sea Salt

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

You might also like:

Oreo Cream Cheese Brownies

Blog, Recipes

Valentine’s Day Brownie Pops

January 13, 2016 Keep It Sweet 8 Comments

Fudgy delicious brownie pops made from scratch! These heart-shaped treats are perfect for Valentine’s Day!

I was in the mood to make something pretty, fun and ultra delicious for Valentine’s Day this year. And while I love cake pops, the idea of brownie pops came to mind for a change. So instead of making a cake AND buttercream I made the ultimate fudgy brownies and turned them into pops. The texture of the brownies is actually perfect for molding (they are that fudgy) so no frosting needed! Plus, dipping the pops in chocolate really seals in the moisture. It makes them ideal for when you need to make a treat ahead of time. Class parties, Valentine’s Day soirees, or even bridal showers would be perfect excuses for these pretty heart-shaped pops.

When I started making them, I actually made balls at first. And then in a moment of déjà vu, I remembered that my mom and I had made hundreds of heart-shaped cake pops a few years ago for an Anthropologie event. And what do you know, making a ball shape into a heart is actually super easy. You just have to pinch the bottom, press a thumb into the top and voila. Something extra festive for a love-themed occasion.

And a little confession so you know just how much we loved these. The recipe makes about 50 heart-shaped brownie pops and I only shared a few of them. Maybe a dozen at most? I just couldn’t bring myself to give any more away. Oops.

5.0 from 1 reviews

Valentine's Day Brownie Pops

Fudgy delicious brownie pops made from scratch! These heart-shaped treats are perfect for Valentine’s Day!

Author: Lauren Lilling

Recipe type: Dessert

Makes: 4 dozen pops (easily doubles)

Ingredients

½ pan of The Ultimate Fudgy Brownies, cooled
4-dozen 6-inch lollipop sticks
600g semi-sweet chocolate, roughly chopped or in disks
½ - 1 cup colored sprinkles

Instructions

Line a baking sheet with wax paper and set aside
Cut sharp edges and corners off of brownies; break remaining brownie into pieces and place in a large bowl; mush together into a fudgy consistency
Use a small cookie dough scoop or large spoon to scoop balls (about 1 tablespoon each) of dough onto wax paper
Use your hands to roll the scoops into balls
Cover with another sheet of wax paper and place in freezer for at least two hours
Prepare another baking sheet with wax paper for finished pops, alternatively, have a large piece of styrofoam available for drying brownie pops
Once balls are frozen, you can make the pops
Put chocolate in a heat-safe bowl and place in over a pot of simmering water; stir chocolate constantly until melted (you can also melt in the microwave)
Remove balls from freezer; dip the top of each lollipop stick about ¼ of an inch into the melted chocolate and immediately press into brownie ball two thirds of the way through
(Optional) To make hearts: Pinch the bottom of each ball together with your fingers to form a rounded upside down triangle. Then, press your thumb into the top of the pop to create a dip for the top of the heart. Smooth out any imperfections by carefully using your fingers to mold the shape. Chill pops in freezer for an additional 15- 30 minutes or until firm again
Once complete, dip each pop, one at a time, into melted chocolate; lightly tap off excess chocolate and place cake pop on wax paper or stick into styrofoam; decorate with sprinkles immediately before chocolate hardens
Repeat until all pops are dipped and decorated
Allow to cool and for chocolate to harden before serving

Notes

Brownie can be made one day before making pops; just make sure it is wrapped tightly with seran or tin foil (can also freeze well-wrapped up to one month)
Cake pops can be made up to one week in advance of serving

5.0 from 1 reviews

Valentine's Day Brownie Pops

The fudgiest brownies ever.

Author: Lauren Lilling

Recipe type: Dessert

Makes: One 9x13 pan of brownies

Ingredients

256g unsweetened chocolate, roughly chopped
340g (1½ cups / 3 sticks) unsalted butter
415g (~2 cups) granulated sugar
400g (~1¾ cups, packed) light brown sugar
275g (~5 large) whole eggs, at room temperature
89 milliliters (6 tablespoon) strong brewed espresso (4 grams (1½ tablespoons) espresso + 89 milliliters (6 tablespoons) water))
10 milliliters (2 teaspoons) vanilla extract
290g (~2 cups + 2 tablespoons) all-purpose flour
2g (1/2 teaspoon) salt

Instructions

Pre-heat oven to 350 degrees;
Line a 9x13 baking pan with parchment paper; set aside
In a medium bowl, whisk together flour and salt; set aside
Melt butter and chocolate in large pot over low to medium heat; remove when melted
Stir in sugar until combined; stir in eggs, espresso and vanilla until smooth
Whisk in flour mixture just until combined; do not overmix
Pour batter into prepared baking dish and bake 40-45 minutes or until a knife comes out clean
Set brownies aside to cool completely before using

Pink Champagne Cake Pops

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

You might also like:

Mini Chip Brownie Bites with Pink Marshmallow Buttercream

Hot Cocoa Cookies

Blog, Recipes

Fudgy Mocha Chip Brownies with Espresso Sea Salt

June 22, 2015 Keep It Sweet 18 Comments

The fudgiest brownies with a hint of mocha and touch of salt to kick any chocolate craving in the butt.

Kind of like my beloved blondies, it’s been too long since I’ve made brownies. I know it’s summer and time for light fruit desserts or frozen ice cream treats, but all I wanted last week was a rich fudgy chocolaty brownie.

These brownies turned out to be perfect. They are thick and crazy fudgy. If anyone was looking for an end piece, I’m sorry but I pretty much ate all of the edges while cutting them for photos. I just couldn’t help myself and I don’t regret it one bit. And even though I don’t usually choose to put chips in my brownies, for some reason they seemed appropriate here. The dark chocolate mocha brownies are full of semi-sweet chips (you could use milk chocolate if you want to go sweeter) and they help the brownie to have layers of flavor. The mocha flavor is more an essence than overpowering and the espresso salt helps enhance it. If you don’t have espresso salt don’t expect too much coffee to come through.

Fudgy Mocha Chip Brownies with Espresso Sea Salt

The fudgiest brownies with a hint of mocha and touch of salt to kick any chocolate craving in the butt.

Author: Lauren Lilling

Recipe type: Dessert

Makes: 24-30 servings

Ingredients

256g unsweetened chocolate, roughly chopped
340g (1½ cups / 3 sticks) unsalted butter
415g (~2 cups) granulated sugar
400g (~1¾ cups, packed) light brown sugar
275g (~5 large) whole eggs, at room temperature
89 milliliters (6 tablespoon) strong brewed espresso (4 grams (1½ tablespoons) espresso + 89 milliliters (6 tablespoons) water))
10 milliliters (2 teaspoons) vanilla extract
290g (~2 cups + 2 tablespoons) all-purpose flour
2g (1/2 teaspoon) salt
270g (1½ cups) semi-sweet chocolate chips*
½g (1 teaspoon) espresso salt (can substitute flaky sea salt**)

Instructions

Pre-heat oven to 350 degrees;
Line a 9x13 baking pan with parchment paper; set aside
In a medium bowl, whisk together flour and salt; set aside
Melt butter and chocolate in large pot over low to medium heat; remove when melted
Stir in sugar until combined; stir in eggs, espresso and vanilla until smooth
Whisk in flour mixture just until combined; do not overmix; fold in chocolate chips
Pour batter into prepared baking dish and sprinkle with espresso salt
Bake 40-45 minutes or until a knife comes out clean
Set brownies aside to cool completely before slicing and serving
Notes:
*You can use milk chocolate chips instead if you want to enhance the sweetness of the brownies instead of the rich chocolate flavor
**If you don’t have espresso salt don’t expect too much coffee to come through
These brownies are great for making in advance. Just wrap them tightly in foil and store them in the freezer for up to one month. They might also taste good right out of the freezer. Not like I would know.

Espresso Salted Caramel Buttercream Brownie Bites

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

This post contains affiliate links

You might also like:

Thick and Fudgy Peppermint Mocha Brownies

Blog, Recipes

Thick and Fudgy Peppermint Mocha Brownies

December 1, 2014 Keep It Sweet 13 Comments

Super rich and fudgy brownies infused with the infamous peppermint mocha holiday flavor.

Sometimes you just need a great brownie. These peppermint mocha brownies are the perfect holiday brownie for this season’s festivities. Thick, fudgy, rich and decadent… the peppermint mocha combination is a holiday favorite around here and it is hard to beat in brownie form. I’m partial to a super fudgy brownie with a crackly top and that is exactly what you get with this treat!

Thick and Fudgy Peppermint Mocha Brownies

Super rich and fudgy brownies infused with the infamous peppermint mocha holiday flavor.

Author: Lauren Lilling

Recipe type: Dessert

Makes: 12 servings

Ingredients

128g unsweetened chocolate, roughly chopped
170g (3/4 cup) unsalted butter
415g (~2 cups) granulated sugar
150g (~3 large) whole eggs, at room temperature
3 tablespoon strong brewed espresso (1g (1/2 tablespoon) espresso + 3 tablespoons water))
1 teaspoon vanilla extract
146g (~1 cup + 1 tablespoon) all-purpose flour
1g (1/4 teaspoon) salt
105g (~3/4 cup) peppermint crunch baking chips

Instructions

Pre-heat oven to 350 degrees; Grease a 9×9 brownie pan or baking dish with cookie spray or butter OR line it with parchment paper; set aside
In a small bowl, whisk together flour and salt; set aside
Melt butter and chocolate in large sauce pan over low to medium heat; stir in sugar; stir in eggs, espresso and vanilla until smooth
Whisk in flour mixture just until combined; do not overmix; fold in peppermint baking chips
Pour batter into prepared baking dish and bake 33-36 minutes or until a knife comes out clean
Set brownies aside to cool completely before slicing and serving
Note: These brownies are great for making in advance of the holidays. Just wrap them tightly in foil and store them in the freezer for up to one month.

Notes

Adapted from Baker’s

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

You might also like:

Fudgy Mocha Chip Brownies

Fudgy Brownie Ice Cream Sandwiches

Blog, Recipes

Fudgy Brownie Ice Cream Sandwiches

August 21, 2014 Keep It Sweet 19 Comments

This ice cream sandwich recipe is perfect for summer entertaining! The brownie and ice cream combination is one of my favorites.

Since it is my 30th birthday, I thought I should share a recipe that includes one of my favorite things in the whole world… ice cream (hello, obvious). These Fudgy Brownie Ice Cream Sandwiches were no let down. The brownie layers are thick, and are definitely the standout part of the sandwich. The flavor and richness of them is the perfect balance to a light and creamy ice cream (I wouldn’t use a super premium heavy variety). I used the Turkey Hill All Natural vanilla and chocolate to keep it classic, that brand is my current favorite super market option (no weird ingredients and super creamy).

Wrapping the ice cream sandwiches in parchment paper and tying them with cute little ribbons makes them the perfect late summer party treat. Or if you are me, this is an any time of year treat… You can even make them half the size if you are feeding kids. Hello perfect birthday party dessert!

Fudgy Brownie Ice Cream Sandwiches

This ice cream sandwich recipe is perfect for summer entertaining! The brownie and ice cream combination is one of my favorites.

Author: Lauren Lilling

Recipe type: Dessert

Makes: 6 sandwiches

Ingredients

90g (~2/3 cup) all-purpose flour
1 teaspoon salt
150g (11 tablespoons) unsalted butter
72g semi-sweet chocolate, chopped
155g unsweetened chocolate, chopped
55g (~2 large) whole eggs at room temperature
5 milliliters (1 teaspoon) vanilla extract
177g (~3/4 cup + 1 tablespoon) granulated sugar
78g (~1/3 cup tightly packed) light packed brown sugar
3 cups ice cream of choice (I used vanilla on half and chocolate on the other half, the classics!)

Instructions

Pre-heat oven to 350 degrees and line a 13x9 pan with parchment paper
Whisk flour and salt in a medium bowl; set aside
Melt butter and chocolate in a saucepan over medium heat, stirring constantly
Remove from heat and whisk in sugars
Whisk in eggs, one at a time; whisk in vanilla
Fold in flour mixture; do not overmix
Pour batter into prepared pan and bake 18-20 min or until edges appear a little firm and knife comes out clean from center
Allow to cool and then cover pan and freeze for 2 hours before preparing sandwiches
Once chilled, cut brownie in half horizontally
Turn one half of brownie upside down on a large piece of foil on top of a cutting board
Note: for following steps move quickly to avoid your ice cream melting too much
Spread a layer about ½ – 1 inch thick of ice cream; top with other half of brownie and press down to flatten evenly; you will want to do this
With a sharp knife, cut into sandwiches (cut once in half across and then in thirds in the other direction) but do NOT separate
Wrap tightly with foil and place in freezer at least one hour before serving
While sandwiches are freezing, cut parchment paper into pieces that are about 8 x 5 inches inches
Wrap sandwiches with parchment prior to serving to keep them together and avoid major dripping

Notes

You will need several hours of freezing brownie and sandwiches for best results

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

Blog, Recipes

Mini Chip Brownie Bites with Pink Marshmallow Buttercream

February 10, 2014 Keep It Sweet 16 Comments

Fudgy brownie bites full of mini chocolate chips and topped with a pretty in pink marshmallow buttercream, perfect for Valentine’s Day!

This weekend completely flew by! I’ve had a lot going on lately (work-wise and personally) so I feel like my weekend relaxing and me-time is extra precious. I know myself, and I really need to get a chance to refresh and recharge when possible to stay motivated and keep working hard.

This weekend was fun, though. We celebrated my mother-in-law’s birthday (which is today, happy birthday Marcia AND Sara!) by seeing Motown on broadway. What a fun show! The music was fantastic and the entire thing was so entertaining. Yesterday we went to a housewarming party for friends and brought these brownies. It was so nice to see some of our friends and steal time with their baby. She is an adorable 9-month old that is happy ALL the time. It is amazing.

And these brownies? What brownie doesn’t do well with a little buttercream on top? You could of course leave out the food coloring and eat them any time of year, but the pink is perfect for Friday’s holiday. If you do nothing else for Valentine’s Day, I’m pretty sure that eating chocolate is required.

Mini Chip Brownie Bites with Pink Marshmallow Buttercream

Fudgy brownie bites full of mini chocolate chips and topped with a pretty in pink marshmallow buttercream, perfect for Valentine’s Day!

Author: Lauren Lilling

Recipe type: Dessert

Makes: 18 brownie bites

Ingredients

Brownie Bites

3 ounces unsweetened chocolate
4 ounces (1/2 cup / 1 stick) unsalted butter
9 ¾ ounces(~1⅓ cups) sugar
2 large eggs at room temperature
1 teaspoon vanilla
2⅞ ounces (2/3 cup) all-purpose flour
¼ teaspoon salt
3 ounces (~1/2 cup) mini semi-sweet chocolate chips

Pink Marshmallow Buttercream

6 ounces (3/4 cup / 1½ sticks) unsalted butter, softened at room temperature
7 ounces marshmallow fluff (1 small jar)
7 ounces (~1½) cups powdered sugar
1 teaspoon vanilla extract
2 drops red food coloring (optional)

Instructions

Make the brownies

Pre-heat oven to 350 degrees
Grease or line mini muffin pan
In a small bowl, whisk together flour and salt; set aside
Melt butter and chocolate in large sauce pan over low to medium heat; stir in sugar; stir in eggs and vanilla until smooth
Whisk in flour mixture just until combined; do not overmix; fold in chocolate chips
Use a small ladle or medium cookie dough scoop to evenly distribute batter into muffin tin
Bake for 15-18 minutes, or until tops are puffed up slightly and knife comes out clean
Set brownies aside to cool

Make the buttercream

Beat butter with an electric mixer for several minutes or until light and creamy; add marshmallow fluff and beat on medium high speed until creamy
Add sugar, vanilla and food coloring; mix on low and then increase speed to high, mixing for several minutes until light and fluffy
Remove brownies from pan and pipe buttercream onto cooled brownie bites

Notes

Brownies can be stored in a covered container at room temperature up to two days or frozen up to one month
Brownie adapted from Baker’s

Fudgy Mocha Chip Brownies

This post contains affiliate links.

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

You might also like:

Espresso Salted Caramel Brownie Bites

Blog, Recipes

Funky Monkey Cheesecake Bars

December 9, 2013 Keep It Sweet 11 Comments

Fudgy brownie topped with a creamy layer of peanut butter banana cheesecake!

Sometimes you just have to go back to your roots.

I’ve been having fun with pumpkin and cookie butter and white chocolate, but let’s be honest. Chocolate and peanut butter will always have my heart. And as I look back over the last few months of blogging, there is just not enough of it. So in case you had any doubt, let me reassure you that I will always and forever love that combination.

The other thing I realized I haven’t done in a while is cheesecake. In fact, I think the last cheesecake I made was this Pumpkin Cinnamon Roll Cheesecake. I guess it was hard to come up with anything close to as good as that one. But let me tell you, we are in major cheesecake territory here.

These Funky Monkey Cheesecake Bars are pretty much dessert rock stars. The base is a fudgy brownie just thick enough to get your chocolate fix, but thin enough that it doesn’t overpower the bars. The cheesecake filling is a light and creamy, yet rich, combination of banana and peanut butter that will have you craving them well after your last bite. I thought about adding another layer of caramel and peanuts or chocolate ganache but I actually think that would have been too much. Sometimes you just shouldn’t mess with a really good thing.

Funky Monkey Cheesecake Bars

Fudgy brownie topped with a creamy layer of peanut butter banana cheesecake!

Makes: 24 bars

Ingredients

Brownie Layer:

2 ounces unsweetened chocolate, roughly chopped
3 ounces (6 tablespoons / ¾ stick) unsalted butter at room temperature
15 ounces (~1 cup) granulated sugar
2 large eggs OR 1 x-large egg plus 1 egg yolk, at room temperature
½ teaspoon vanilla extract
2¼ ounces (~1/2 cup) all-purpose flour
¼ teaspoon salt

Cheesecake Layer:

16 ounces cream cheese, softened at room temperature (light or regular)
11¼ ounces (~3/4 cup) granulated sugar
7 ounces (~3/4 cup) mashed banana (~2 medium bananas)
½ cup creamy peanut butter
1 teaspoon vanilla extract
½ teaspoon salt
2 large eggs or 1 x-large egg plus 1 egg yolk, at room temperature

Instructions

Pre-heat oven to 350 degrees
Line a 13×9 pan with tin foil and coat with cooking spray; set aside
Melt chocolate and butter in a medium saucepan over low to heat, stirring constantly; remove from heat
Stir in sugar
Whisk in eggs, one at a time, and then vanilla
Whisk in flour and salt just until smooth (do not overmix)
Spread brownie batter evenly in prepared baking pan and set aside to make cheesecake layer
In the large bowl of an electric mixer with the whisk attachment, beat cream cheese on high speed for until it is light and creamy (about 6 minutes)
Mix in sugar on medium-high speed for two minutes; scrape the sides of the bowl with a spatula
Add the banana, peanut butter, vanilla and salt and mix on high speed until smooth and creamy (about 2 minutes), again scrape the sides of the bowl with a spatula
Then, add your eggs, one at a time, mixing at medium speed until smooth and creamy (about 30 seconds)
Bake for 40-50 minutes or until edges begin to come apart from sides of pan and cheesecake is set
Refrigerate a couple of hours until cool and completely set
Cut into squares and serve; store remaining cheesecake in the refrigerator up o three days

Big, Chewy, Sweet and Salty Peanut Butter Cookies

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

And while we are talking about it, here are a few of my favorite peanut butter and chocolate recipes:

Peanut Butter Cup Cookie Dough Brownie Bites

Fluffernutter Chocolate Cake

Peanut Butter Cake with Salted Caramel Cream Cheese Icing and Chocolate Ganache

Thick and Chewy Peanut Butter, Chocolate and Toffee Bars

Blog, Recipes

Espresso Salted Caramel Buttercream Brownie Bites for Audra’s Virtual Shower

December 4, 2013 Keep It Sweet 34 Comments

Fudgy chocolaty brownie bites topped with an extra special buttercream are a fun mini dessert for any occasion.

Today we are celebrating one of my favorite people! My friend Audra (The Baker Chick) is having a baby so a few of us got together to throw a virtual party.

I’ve actually been thinking about this for months. Back in July over an afternoon coffee date, Audra told Jacqueline and I she was pregnant. We both were so excited and immediately said we wanted to throw her a virtual baby shower. Now here we are, months later, and it’s almost time for Audra to have her baby boy!

I met Audra at the Foodbuzz Festival a couple of years ago. Lucky for me, Audra also lives in New York so I get to see her somewhat regularly. She is one of the friendliest and most genuine people I have met through blogging and I am so happy we are now real-life friends. It came as no surprise to me when a couple of bloggers actually asked to join in on the shower when they heard about it from other bloggers. Everyone loves Audra:-)

I always like mini desserts for parties like showers where people are mingling and may want to sample a few different things. Plus, Audra is the queen of salted caramel so I knew I had to incorporate it somehow. I actually had picked up this Espresso Salt when I was in Boston and had been excited to finally use it for something sweet. This felt like the perfect place.

And don’t forget to see what the other bloggers are sharing for the shower!

Cocktails:

Grapefruit Rosemary and Sage Spritzer from Brandy

Small Bites:

Sausage and Cheese Wonton Cups from Erin

Honey and Tangerine Whipped Goat Cheese Crostini from Liz

Desserts!

Bananas Foster Cupcakes from Meriem

Chocolate-Caramel Tart with Sea Salt from Joanne

Chocolate Chip Oatmeal Cookies with Brown Butter from Katrina

Chocolate Mousse Mini Cupcakes from Jennifer

Cinnamon Nut Stuffed Persimmons from Gina

Coconut-Cream Meringue Cupcakes from Tracey

Espresso Salted Caramel Buttercream Brownie Bites from Lauren

Gluten-Free Cranberry Bread from Jacqueline

Mini Eggnog Bundt Cakes with Salted Caramel Icing from Kelli

Mini Gingerbread Whoopie Pies from Julie

Mini Vanilla Cupcakes with Peppermint Buttercream from Rachel

Sugar & Spice Layer Cake from Stephanie

Espresso Salted Caramel Buttercream Brownie Bites

Fudgy chocolaty brownie bites topped with an extra special buttercream are a fun mini dessert for any occasion.

Author: Lauren Lilling

Recipe type: Dessert

Makes: 18 brownie bites

Ingredients

For the Fudgy Brownie Bites

3 ounces unsweetened chocolate
4 ounces (1/2 cup / 1 stick) unsalted butter
9 ¾ ounces(~1⅓ cups) sugar
2 large eggs at room temperature
1 teaspoon vanilla
2⅞ ounces (2/3 cup) all-purpose flour
1 teaspoon instant espresso powder
¼ teaspoon salt

For the Espresso Salted Caramel Buttercream

8 ounces (1 cup / 2 sticks) unsalted butter, softened at room temperature
1 cup powdered sugar
¼ cup espresso salted caramel (see below, can substitute regular salted caramel if desired)

Instructions

Pre-heat oven to 350 degrees
Grease or line mini muffin pan
In a small bowl, whisk together flour, espresso powder and salt; set aside
Melt butter and chocolate in large sauce pan over low to medium heat; stir in sugar; stir in eggs and vanilla until smooth
Whisk in flour mixture just until combined; do not overmix
Use a small ladle or medium cookie dough scoop to evenly distribute batter into muffin tin
Bake for 15-18 minutes, or until tops are puffed up slightly and knife comes out clean
Set brownies aside to cool
For the Espresso Salted Caramel Buttercream
Beat butter with an electric mixer for several minutes or until light and creamy; add sugar and beat until light and fluffy
Beat in salted caramel until combined
Remove brownies from pan and pipe buttercream onto cooled brownie bites

Notes

Brownie adapted from Baker’s
Brownies can be stored in a covered container at room temperature up to two days or frozen up to one month

Espresso Salted Caramel

Author: Lauren Lilling

Recipe type: Dessert

Makes: 1 cup

Ingredients

5⅝ ounces (~3/4 cup) granulated sugar
3 tablespoons water
4 fluid ounces (1/2 cup) heavy cream
1 fluid ounce (2 tablespoons) milk, any type
2-3 teaspoons espresso salt (to taste)

Instructions

Whisk the sugar and water in a medium heavy saucepan and cook over medium heat, stirring constantly until the sugar dissolves and mixture begins to boil
Let boil without stirring until the mixture becomes a deep amber color, watching closely so it doesn't burn
Quickly whisk in the cream (be careful; it will bubble up) and remove from the heat
Whisk in milk and sea salt and chill in refrigerator until ready to use

Espresso Cookies with Salted Caramel Ganache

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

This post contains affiliate links.

You might also like:

Fudgy Mocha Chip Brownies with Espresso Sea Salt

Espresso Salted Dark Chocolate Biscotti

Blog, Recipes

Banana Brownie Chunk Greek Frozen Yogurt

August 17, 2012 Keep It Sweet 26 Comments

Well, I think I am officially old.

My 28th birthday is on Tuesday and while I know that in the big picture that really isn’t old, I certainly feel it. After a late night out in the city last night, my body is just begging for a day of rest. A big difference from when I moved to New York six years ago.

In fact, a lot of things have changed in those six years. Jobs, twice. Boyfriend turned fiance turned husband. Sister turned real life best friend.* Studio turned one bedroom then into two. Jean size. Insecurities faded**. Passions realized. Parents seen more as equals. Views on life. Priorities. Dislike of goat cheese to love of goat cheese. Suits to chef coats.

*Well, that wasn’t exactly a change, just more of a realization

**Some

It is actually amazing how much has changed but then again there is a lot that stayed the same. Love of dessert. Partner in life. Balance of health and pleasure. Love of family. Drive, motivation, determination. Heart. Morals. Devotion to peanut butter, pumpkin, and fresh baked cookies. Joy in baking for others. Desire to eat only worth-it foods. And of course, a love of frozen yogurt.

You knew I’d tie this recipe in somehow. I’ve actually been meaning to make this recipe since the last frozen yogurt I made. It just took most of the summer for me to remember to put the ice cream maker bowl back in the freezer. Matt gets credit for that reminder.

This frozen yogurt is creamy and full of fudgy brownie chunks to add the perfect indulgent touch. The only thing missing is a little peanut butter swirl but I figured I’d be better off if I made a dessert my husband would also eat.

Banana Brownie Chunk Greek Frozen Yogurt

Caramelized bananas and fudgy brownies make the best frozen yogurt!

Author: Lauren Lilling

Recipe type: Dessert

Makes: 1 quart

Ingredients

3 large brown bananas cut into slices (about ¼ inch thick)
2 tablespoons light brown sugar, tightly packed
½ teaspoon cinnamon
1 teaspoon unsalted butter
1½ cups fat free plain Greek yogurt
2 tablespoons granulated sugar
⅓ cup fudgy brownie pieces, size based on preference

Instructions

Place banana slices, brown sugar, cinnamon and butter in a heavy duty saucepan over medium-high heat; cook until bananas and sauce are very thick, stirring occasionally; remove from heat
Place two thirds of the banana mixture in a food processor or blender and puree
In a large bowl, combine yogurt, sugar and pureed bananas; fold in remaining banana mixture and brownies
Place in refrigerator for one hour or until mixture has cooled
Once cooled, freeze yogurt in ice cream maker as directed by manufacturer's instructions
Serve immediately or store prepared frozen yogurt in freezer until ready to eat (allow to defrost and soften a few minutes before serving)

Notes

Already frozen ripe bananas will work just as well as fresh
This frozen yogurt isn't overly sweet making it the perfect base for a touch of hot fudge or peanut butter sauce and whipped cream

Blueberry Chocolate Chunk Frozen Yogurt

Oh, and beware. This yogurt barely lasted a full day in my house.

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

You might also like:

Gingersnap Peach Crumble Ice Cream

Fudgy Brownie Ice Cream Sandwiches

Blog, Recipes

Fudgy Brownie Crunch Banana Ice Cream Pie

June 19, 2012 Keep It Sweet 36 Comments

I was talking to some friends a few weeks ago about working out, eating healthy, etc. For as long as I remember I’ve worked out hard most days of the week and watched what I ate 80% of the time.

But when I started running a bakery full-time, things changed. My days got longer and I started spending most of them on my feet. My legs ache when I wake up in the morning and sometimes I’m too busy to care if I eat an extra broken cookie or five.

They said to me, “but I’m sure you get sick of the desserts.”

I wish. Sure, every once and a while I’ll get sick of one item. For instance, I always have extra brownie edges, so for a few days I got sick of the brownies. But then there were the oatmeal cookies to go to… and then the triple chocolates. There is no getting “sick” of sweets in my world. It is either a curse or a blessing.

For the most part, I put those extra pieces on reserve in my freezer for friends and family, but every once and a while a few times a week I break into the stash. Last week I even told Matt, “I accidentally ate a cookie.”

Is that even possible?

So now that I know giving up dessert is pretty much impossible for this sugaraholic, I’m trying to find some items that are a good middle ground. Not so healthy and fake-tasting that I end up eating what I was avoiding to begin with, but almost good for you but really satisfying so you think you are eating something else.

This pie is the perfect example of that. There is an indulgent crunchy chocolate filling on the inside, but the other layers are lower in fat, including an “ice cream” made with bananas. Fruit on the ingredient list means I can have an extra slice, right? I also used a No Pudge brownie mix as well as fat free cool whip but you can use whatever you prefer.

Fudgy Brownie Crunch Banana Ice Cream Pie
This pie is adapted and inspired by an ice cream pie my mom used to make for me us. When she finally gave me the recipe for the addicting crunchy filling I couldn’t wait to make a batch!
Serves 12

Ingredients:
1 package brownie mix plus ingredients called for on box
1/3 cup hot fudge, homemade or store bought
1 1/2 cups Chocolate Pie Crunch (below)
3 cups cool whip (1 1/2 8-ounce containers)
3 ripe medium bananas, broken into chunks and frozen

Directions:
Pre-heat oven according to brownie mix instructions
Grease or spray a 9-inch spring-form pan and set aside (if you pan is prone to leaking, wrap tin foil tightly around the bottom half)
Prepare brownie batter as directed on box; spread into prepared pan
Bake brownie for 20-25 minutes or until a knife comes out clean
While brownie is baking, prepare Chocolate Pie Crunch
When brownie is done, allow to cool for several minutes and then gently spread hot fudge over brownie while it is still warm
Sprinkle with 1 1/2 cups Chocolate Pie Crunch
When brownie has completely cooled, spread cool whip over top; cover pan with foil and freeze for 30 minutes or until cool whip layer is firm
Once cool whip layer is firm, make the banana “ice cream’; place frozen bananas in a food processor and run on high for a few minutes until mixture is thick and creamy
Spread banana ice cream over cool whip
Cover pan with foil and place back in freezer 2 hours or until banana ice cream is firm

[print_this]

Chocolate Pie Crunch
Makes 5 1/2 cups

Ingredients:

1 9-ounce package chocolate wafers
6 ounces semi-sweet chocolate, chopped
1 1/2 tablespoons canola oil

Directions:

Line a baking sheet with wax paper and set aside
Crush chocolate wafers into small pieces and place in a large bowl
Heat chocolate and oil in a small saucepan over low-medium heat, stirring constantly until mixture is melted and smooth
Pour over crushed wafers immediately and stir until all cookie pieces are coated
Spread mixture out on baking sheet and freeze for 10 minutes or until firm
Break into pea-sized pieces and store in a ziplock bag in freezer until ready for use

Extra can be stored in a ziplock bag in the freezer up to one month

Recipe courtesy of my mom who got it from a friend…

[/print_this]

This post is for PIE DAY (tomorrow June 20th)! How are you celebrating?

Blog, Recipes

Fudgy Double Crème de Menthe Brownies

April 22, 2012 Keep It Sweet 41 Comments

Saturday was a case of “I have a few hours in the kitchen to make non-KISD desserts, how much can I bake for the blog and how fast?”

Of course I had another reason to bake, other than for Matt to have three cupcakes as an afternoon snack. And the reason wasn’t to give me an excuse to eat the last three brownies sliver by sliver until they “magically” disappeared. But Matt was going to a birthday party and I was headed to a housewarming party and apparently when you run a bakery you are expected to bring baked goods. Who knew?

In fact, any time I show up empty handed I get some pretty disappointed faces. Even from our friends and family members on diets, they are always slyly trying to see if I have a plate/box/bag of goodies behind my back.

But I digress. These brownies went to the birthday party and they were a perfect case of “what do I have on hand that needs to be used up?” We had leftover mint buttercream in the freezer that has been taking up valuable real estate for a while and a bag of Andes pieces in the drawer from before the holidays.

Let me tell you, those two items did not go to waste. These brownies were a heavenly combination of fudgy, creamy, rich and minty all at the same time. A few hours after I finished the leftover brownies, I completely regretted not doubling the batch. Looks like the rest of those Andes candies won’t be around for long!

Fudgy Double Creme de Menthe Brownies

Author: Lauren Lilling

Recipe type: Dessert

Makes: 12 servings

Ingredients

Brownies

3 ounces semi-sweet or bittersweet chocolate, roughly chopped
½ cup (1 stick) unsalted butter, sliced
1⅓ cup granulated sugar
2 large eggs
½ teaspoon vanilla extract
⅔ cup all-purpose flour
¾ cup Andes crème de menthe pieces or chopped Andes candies

Creme de Menthe Buttercream

½ cup (1 stick) unsalted butter, softened at room temperature
2 cups powdered sugar
¼ cup creme de menthe

Instructions

Brownies

Pre-heat oven to 350 degrees
Grease a 9x9 brownie pan or baking dish with cookie spray or butter; set aside
In a large microwavable bowl, melt chocolate and butter by microwaving in 30-second increments and stirring in-between
Whisk in sugar until well combined
Whisk in eggs and vanilla until well combined
Whisk in four just until combined
Fold in crème de menthe pieces
Pour batter into prepared baking dish and bake 25-30 minutes or until a knife comes out clean
Set brownies aside to cool and prepare buttercream

Creme de Menthe Buttercream

Beat butter in the large bowl of an electric mixer on high speed until light and creamy
Add powdered sugar and crème de Menthe and mix on low until incorporated
Increase speed to high and mix until filling is light and fluffy
Spread buttercream over cooled brownies; slice and serve

Notes

Brownies adapted from Baker’s

Thick and Fudgy Peppermint Mocha Brownies

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

You might also like:

Mint Cookies and Cream Buttercream Cups

Thin Mint Cookie Cake

Blog, Recipes

Oreo Crusted Brownie Pie with Cream Cheese Icing

March 2, 2012 Keep It Sweet 23 Comments

First of all, thank you for the amazing notes of support regarding my news! I am still overwhelmed by the feedback. Now onto deliciousness:-)

I dreamt up this dessert a few weeks before I finally had the chance to make it. Really I just thought about a few things I really like: Oreo crust- always good; Fudgy brownie- one of my ultimate weaknesses; Cream cheese icing- a pretty regular craving.

So why not put them all together but in a pie shape instead of a bar? Pie = big slices = win.

Oh, and I almost forgot to mention that Matt officially proclaimed this the “Best.Dessert.Ever.” He actually told me not to make the chocolate soufflés I had planned for our belated Valentine’s dinner because he just wanted to eat more of this pie. For a man who orders the chocolate soufflé every time he sees it on a menu, those are some bold instructions.

So head over to Fox for the recipe and make it today. You may or may not want to double the recipe- one pie for you, one to share.

Blog

Fun Pick-Up Desserts for Super Bowl

February 2, 2012 Keep It Sweet 33 Comments

It’s Thursday before Super Bowl and you’ve probably seen so many versions of buffalo chicken dip that your head is about to explode with hot sauce. I love the traditional salty/creamy/fried/cheesy items as much as the next person, but it doesn’t mean that we can forget about dessert. So for those of you looking for some fun pick-up desserts to add to the mix, here are some of my favorite less traditional ideas.

Bite Sized Chocolate Chip Cookies with Mocha Ganache A football game is the perfect excuse for delicious bite-sized cookie sandwiches

Blueberry Pretzel Clusters Three ingredients and probably five minutes to make, what’s not to love?

Chewy Chocolate Covered Pretzel Bars These are one of the easiest things to make and they will please any sweet and salty lover; no fancy baking skills required

Double Chocolate Mint Crispy Treats These were a huge hit at my sister-in-law’s shower; another super easy recipe

Grown Up S’mores Cookies Even the biggest chip and dip lover can’t resist

Individual Peanut Butter Cheesecakes, lightened up You can still enjoy cheesecake at the super bowl with these individual treats

Individual S’mores Brownies You might want to make a double batch

Kitchen Sink Cookies and Bars Throw in whatever ingredients you feel like, even the leftover broken pieces of potato chips and pretzels will work

Oreo Mallow Clusters Substitute the peeps with regular marshmallows for these super easy chocolate treats

Peanut Butter Cookie Dough Pretzel Pops These are actually a little bit healthy, really!

Pumpkin Pie Cookie Dough Truffle Pops I may or may not have eaten a few of these out of the freezer the other night

Thick and Chewy Peanut Butter Chocolate and Toffee Bars I can’t wait to have an excuse to make these again

Now can someone please tell my body that calories don’t count during the Super Bowl?

Blog, Recipes

Salted Caramel and Brownie Cheesecake Bars

November 17, 2011 Keep It Sweet 68 Comments

This dessert has been haunting me since it came out of the oven. I took photos yesterday morning and it was all I could do not to devour the entire pan, sliver by sliver. These cheesecake bars are not for me so unfortunately (or fortunately) I was forced to keep my mouth shut after a quality control taste.

A thin layer of brownie crust topped with creamy salted caramel and a silky cheesecake layer makes these bars impossible to resist. The salted caramel layer also adds a depth of flavor that forces you to try another bite. Need another dessert for Thanksgiving or really something delicious just because? Make these.

[print_this]

Salted Caramel & Brownie Cheesecake Bars

Brownie Layer:
2 ounces unsweetened chocolate
6 tablespoons unsalted butter
1 cup granulated sugar
2 eggs
1/2 teaspoon vanilla
1/2 cup all-purpose flour

Cheesecake Layer:
2 8-ounce blocks reduced fat cream cheese, softened at room temperature
1 1/2 cup granulated sugar
3 eggs
2 tablespoons all-purpose flour
1 teaspoon vanilla extract

Caramel Layer:
1 11-ounce bag of caramel bits
1/3 cup milk (any type)
1 teaspoon sea salt

Pre-heat oven to 350 degrees

Line a 13×9 pan with parchment paper; set aside

Melt chocolate and butter in a medium saucepan over low to heat, stirring constantly

Remove from heat

Stir in sugar

Stir in eggs and vanilla

Whisk in flour until smooth

Pour batter into prepared pan and bake for ~8 minutes or until center is glossy and edges start to look cooked

While brownie layer is cooling, prepare cheesecake filling

Reduce oven temperature to 325 degrees

Beat cream cheese with an electric mixer using the whisk attachment; beat on high until cream cheese is smooth and creamy

Beat in sugar

Mix in eggs

Stir in flour

Stir in vanilla and set aside

Place caramel bits and milk in a microwaveable bowl

Heat in microwave 30 seconds at a time, stirring between each, until completely melted and smooth

Pour caramel over brownie layer; sprinkle salt over that

Pour cheesecake batter over brownie and caramel

Bake for 35-40 minutes or until edges begin to come apart from sides of pan and cheesecake is set

Brownie recipe adapted from Bakers

[/print_this]

A reminder that the cheesecake blog party is less than two weeks away. Send me your favorite links!

Blog, Recipes

Peanut Butter Cup Cookie Dough Brownie Bites

November 13, 2011 Keep It Sweet 59 Comments

Fudgy brownie bites stuffed with a layer of peanut butter cup cookie dough

The apartment is finally starting to feel like home. It isn’t because I unpacked 99% of my things (the other 1% includes books and underwear that is still MIA). It also is not because we finally have shelves in the closet so that my sweaters aren’t piled up in various places around our home. And it certainly isn’t that all of the furniture we ordered has arrived and our dreaded IKEA trip is in the past.

While all of those things make the stress of moving a little less acute, the real reason I feel like I am home is the kitchen. Of course I unpacked all of my dishes and appliances before anything else and have been to the grocery store 17 or so times. But Friday morning, while Matt was at work and I was waiting for our new night stands to arrive, I had the first opportunity to bake. Just the thought of that makes my shoulders relax and my breathing slow down. Working around our new kitchen where I actually had to walk more than one step from refrigerator to utensil drawer, I couldn’t stop smiling. And the fact that the first thing to come out of my oven was a chocolate and peanut butter dessert certainly didn’t hurt.

Oh, right, these little things. Fudgy brownie bites stuffed with a layer of peanut butter cup cookie dough, I haven’t felt more at home in a very long time.

[print_this]

Peanut Butter Cup Cookie Dough Brownie Bites

Makes 2 dozen brownie bites

Ingredients:

1 Box Brownie Mix (I used Trader Joe’s Chocolate Truffle) + ingredients the mix calls for
1/4 cup (1/2 stick) unsalted butter, softened
1/4 cup salted creamy peanut butter
1/4 cup granulated sugar
1/2 cup light brown sugar, firmly packed
1 tablespoon milk (I used skim)
1/2 teaspoon vanilla
3/4 cup all purpose flour
1/4 teaspoon salt
1/2 cup chopped peanut butter cups (~7 peanut butter cups)

Directions:

Pre-heat oven to 350 degrees
Grease a 24-cup mini muffin pan
Prepare brownie mix as directed and full cups with brownie batter (about 2 tablespoons each)
Bake for 12-14 minutes or until a knife comes out clean; do not over bake
Set brownies aside to cool and prepare cookie dough
Whisk flour and salt in a small bowl; set aside
Beat together butter, peanut butter and sugars on high speed until light and fluffy
Mix in milk and vanilla on low speed
Stir in flour mixture just until combined
Stir in peanut butter cups
Once cookie dough is ready, take your brownies and slice each in half horizontally so that you have a top and a bottom
Place a rounded disk of cookie dough on each bottom half (about one tablespoon of cookie dough each)
Press tops of brownies lightly onto cookie dough layer so that you can still see the cookie dough from the sides
Serve immediately or freeze in an airtight container up to one month

[/print_this]

Cookie dough recipe adapted from here.

What is making you smile lately?

Uncategorized

Individual S’mores Brownies

August 7, 2011 Keep It Sweet Leave a comment

Individual Smores Brownies 7

You may or may not be on s’mores overload. For some reason, as many recipes as I’ve seen that put s’mores in some form of cookie/brownie/rice krispie treat, etc. it just doesn’t get old.

So of course when I was putting together some baked good packages for a friend I had to include something s’mores. I wanted it to be something that would travel in the mail without losing its form or taste in a couple of days. These Individual S’mores Brownies seemed up for the challenge.

I used a simple crust of graham cracker, my favorite brownie recipe, and topped them off with marshmallows and graham cracker crumbs. They are easy to make but cute and delicious to eat. The graham crackers add a nice texture to each bite and of course the gooey marshmallow tops it off nicely.

Take these to your next barbecue!

[print_this]

Individual S’mores Brownies

Yield: Makes 2 dozen brownies

Ingredients

5 or 6 graham cracker sheets
4 ounces unsweetened chocolate
3/4 cup unsalted butter (1 1/2 sticks)
2 cups sugar
3 large eggs
1 teaspoon vanilla extract
1 cup all purpose flour
2 cups mini marshmallows

Cooking Directions

Pre-heat oven to 350 degrees and prepare 2 muffin tins by greasing or spraying with cooking spray
Break graham cracker sheets into pieces and fit them into muffin tins to act as a crust; set aside remaining graham crackers and crumbs for topping
Melt butter and chocolate in large sauce pan over low to medium heat
You can also melt chocolate and butter in the microwave (I recommend heating for 30 seconds at a time and stirring to prevent burning the chocolate)
Whisk in sugar
Whisk in eggs and vanilla
Whisk in flour until smooth
When batter is smooth, spoon about 3 tablespoons of batter into each prepared cup
Bake for 15-18 minutes, or until tops are puffed up slightly and toothpick comes out clean
Remove brownies from oven and press 4-5 marshmallows into top center of brownies and sprinkle with graham cracker crumbs
Place back in oven for 1-2 or until marshmallows have puffed
Remove from oven and allow to cool before removing brownies from pans

[/print_this]

Inspired by Young Married Chic and Hot Blondies. Brownie recipe from Bakers.

What is your favorite way to enjoy s’mores?

Blog, Recipes

Cajun Brownies with Potato Chips

July 19, 2011 Keep It Sweet 36 Comments

I’m so excited to share a guest post from Lynn at The Actor’s Diet. I like to think of her as a celebrity blog friend:-) Lynn documents her daily eats and her life in LA so well that readers feel like they know her. Although she enjoys dessert, she doesn’t normally do a ton of baking. However, these brownies looked so interesting and delicious that I wanted her to share them with you.

Hello “Keep it Sweet” Readers! My name is Lynn Chen, and I’m an actress. My blog, “The Actor’s Diet,” follows my life in Hollywood, meal by meal. For years, I struggled with binge eating and anorexia, and took time off to come to terms with my body image and eating disorders. The blog has really helped me forge a new relationship with food that I never imagined was possible.

These days, I often get asked how I stay looking camera ready, and the truth is – I don’t diet. I don’t exercise. I don’t count calories. And I eat dessert, every single day. So of course, I love Lauren’s blog and her sweet creations.

Unfortunately, I’m not much of a baker. I don’t like measuring, mixing, waiting, or cleaning up. But recently I did come up with a recipe for Cajun Brownies with Potato Chips that I’m pretty proud of. It combines a lot of my favorite flavors – sweet, salty, and spicy – with a unique texture. You can read more about my thought process behind the creation on my blog, but here’s the recipe!

[print_this]

Cajun Brownies with Potato Chips

Ingredients

10 tablespoons butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/3 cup egg whites
1/2 cup white flour
1 cup Cajun-flavored Potato Chips, crushed

Cooking Directions

Preheat oven to 325 degrees
In a bowl, combine the cocoa powder, salt, and flour
Melt the butter, and add it to the dry ingredients, along with the vanilla and egg whites; stir until combined (40-ish strokes, I’m only guessing, Alice!) then fold in the potato chips
Pour into a greased 8×8 Pyrex and bake for 20-25 minutes, until a toothpick inserted in the center emerges slightly moist (20 was all I needed)

[/print_this]

(adapted from Alice Medrich’s Best Cocoa Brownies)

Blog

Brownies for Breakfast?

June 23, 2011 Keep It Sweet 60 Comments

Do these brownies look gooey enough to you?

They did to me too…

…at 8:30 this morning.

What, you don’t eat brownies for breakfast? Yeah, me neither. I actually eat a wonderfully healthy breakfast every morning; think yogurt, oatmeal, fruit and peanut butter in some combination or another. It is actually my favorite meal and I’m always a little sad when it’s over.

But back to the brownies. I made this evil baked good last night (sorry, I’m not usually that mean to my desserts). I woke up this morning ready to cut and photograph them to find out that about 75% of my work was underbaked….. uhoh.

I started cutting the brownies and found that the fudgey inside was getting stuck on the side of the knife. So I did what any normal person would do, I tasted them.

And then I tasted them again.

And then a taste turned into a slice and into another slice…. and before you know it more brownies than I care to admit had disappeared. Not my finest moment. But hey, at least I can vouch for the recipe!

[print_this]

Peanut Butter Caramel “Baked Brownies”

Serving Size: 36

Ingredients

1 1/4 cups all-purpose flour
2 tablespoons dark unsweetened cocoa powder (use a good one like Valhrona)
1 teaspoon salt
11 ounces bittersweet chocolate chips or dark chocolate coarsly chopped (I used 60% cocoa)
1 cup, 2 sticks, unsalted butter cut into slices
1 teaspoon instant espresso powder
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
5 large eggs at room temperature
2 1/2 teaspoons vanilla, separated
1 7-ounce bag caramel candies
3 tablespoons creamy salted peanut butter

Cooking Directions

Pre-heat oven to 350 degrees
Grease a 13×9 pan lined with foil; set aside
Whisk together flour, cocoa and salt in a medium bowl; set aside
Place large heat-proof bowl over a pot of simmering water; in that bowl combine chocolate, butter and espresso powder
Stir mixture until completely melted and turn off burner
Leaving the bowl over the pot of water, whisk in sugars
Move bowl to counter and once at room temperature, whisk in 3 eggs
Whisk in remaining eggs and 2 treaspoons of vanilla, do not overbeat
Gently fold in flour mixture until just combined
Pour brownie batter into prepared pan and set aside
In a microwave-proof bowl, combine caramels, peanut butter and 1/2 teaspoon vanilla
Microwave for 1 minute and stir; microwave for additional 30-second increments until melted, stirring in-between
Drop spoonfulls of caramel mixture over brownie batter
Use a knife to swirl caramel through brownies; Don’t worry about it looking pretty, the caramel will sink into the brownie and that is ok
Bake for 30-35 minutes or until a knife comes out clean being careful not to overbake

Notes:

I found the brownie recipe on Apples and Twinkies; it is originally from Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito

Caramel filling from Sticky, Chewy, Messy, Gooey cookbook

I baked the brownies for 25 minutes but I think 30-35 minutes would result in a perfectly baked brownie

[/print_this]

Have you ever eaten dessert early in the morning?

Blog, Recipes

Brownie Cheesecake Insanity

May 10, 2011 Keep It Sweet 29 Comments

Let’s talk about this dessert.

Let’s talk about how many emails my mom and I exchanged regarding the details of this dessert.

Ok, let’s not, because it is a little embarrassing. Let’s just say I started craving cheesecake around 7am every day over the course of a week or so. No big deal.

We can’t help ourselves. What is more fun to talk about than how you are about to gain 10 pounds your next dessert creation?

Cheesecake. Caramel. Brownie. Ganache. Cashews. This is my life. Sorry I’m not sorry.

After salivating over seeing this masterpiece on Sprinkle Bakes, I couldn’t stop thinking about it. So many delicious components in one place, her recipe is genius!

But I do want my pants to fit, and trust me that isn’t easy these days. So we brainstormed and we emailed and we emailed some more until we found our perfect balance of insane decadence and self-control. I’m talking self-control with ingredients, not eating. One step at a time.

What my mom ended up creating was almost perfection. I may have to recreate it soon because I don’t have step-by-step photos or even a full photo for you. Ok, or I just want to eat it again.

[print_this]Brownie Cheesecake Insanity

Inspired by Sprinkle Bakes

Ingredients:

1 batch of brownies baked in an 9-inch cake pan (we used No Pudge)

½ batch of Low Fat Banana Cheesecake without the crust prepared in an 9-inch cake pan

1/3 cup caramel sauce of choice

½ cup chopped cashews or cashew clusters

1 batch Chocolate Ganache & Gananche Frosting

Directions:

Remove cooled cheesecake from pan and freeze for 1-2 hours

When cheesecake is ready, remove cooled prepared brownie from pan and place on a serving plate

Drizzle caramel sauce over brownie and top with chopped cashews

Top that layer with cheesecake and put dessert in freezer

While dessert is freezing, prepare Ganache as directed.

Remove dessert from freezer and top the cheesecake with ganache; ice entire dessert with the Ganache Frosting

Store dessert in refrigerator before serving

Notes:

The Cheesecake Brownie may be easier to slice if frozen

I recommend lining your cake tins with wax paper for easy removal of brownie and cheesecake[/print_this]

Is there a dessert that you can’t stop thinking about?

Blog

Hot Blondies Giveaway & Review

April 3, 2011 Keep It Sweet 82 Comments

Hot Blondies Bakery: A+

Classic Brunette: “That brownie could bring world peace”

I am very excited about this!

Maybe it is because I got to eat a variety of delicious brownies and blondies that were delivered to my apartment.

And maybe it’s because the baked goods came after being tortured in a bathing suit during Puerto Rico withdrawal.

Or maybe it’s because nothing makes you feel better on a cold day of rain and snow in April than a box full of chocolate desserts.

I think it is all of the above. But now for the part that will make you excited! One reader will get the chance to win their own box of fresh-baked deliciousness.

When Lorin at Hot Blondies Bakery contacted me, I was happy to accept a sample to review. I was anxious that the baked goods wouldn’t be as tasty as they claim since I am often let down by dry blondies or too-sweet brownies. Fortunately, this was not the case.

From the website:

“How many blondies does it take to start a totally awesome online bakery? Thanks to fabulous colorists and boring desk jobs, only two super hot ones.

When we first met, it was girl crush at first site. We quickly realized we were way too foxy for any lackluster office job. We needed to share our impeccable taste, superb sense of style and sensational creative skills with the world. We needed to spread the hotness.

So, our mutually stunning golden locks combined with Laura’s mad marketing skills and Lorin’s blondie baking prowess, led us to bring you Hot Blondies Bakery.”

I received a box of regular-sized blondies and brunettes (brownies) as well as this box of adorable “babes.” They are the perfect size for tasting if you want to eat a variety. At least that is how I justified eating half a box several of them as I sampled these babes “for the blog.”

Matt and I both tasted each flavor. He even tried the peanut butter blondie! I have to admit, although I enjoyed almost every kind, the classics were my favorite of each.

The Classic Blondie was soft, chewy and moist. It tasted like the perfect chocolate chip cookie in bar form. I enjoyed the other flavors also, just not quite as much.

Oatmeal Raisin had a really nice cinnamon flavor. It wasn’t dry at all but wasn’t as soft and moist as the Classic. I think the oats gave it a nice crisp edge.

Obviously I enjoyed the Peanut Butter Chocolate Chunk. The peanut butter flavor was just right- nice and flavorful but not too strong. There were a few peanut pieces in there and chocolate chunks (though, I would have liked a few more of those).

Butterscotch White Chocolate Chip was Matt’s second favorite blondie. The texture was perfect like the classic but I am bias against butterscotch and white chocolate. However, if you like those flavors you would love this.

When we moved onto the Brunettes, Matt had to get up for a glass of milk (in a good way).

Oh my, the Classic Brunette was unbelievable. It was fudgey but light, almost like a souffle, with a wonderful rich chocolate flavor. It blew every other blondie and brownie out of the water with its deliciousness. That brownie could bring world peace.

The S’mores Brownie was good, but after tasting the Classic, it was hard to eat anything else. I did enjoy the texture from the graham cracker crust and the bit of saltiness that came with it, but as Matt put it, “once you have the Classic, why would you eat anything else?”

I have a confession. I don’t love Nutella. I don’t not like it, I just wouldn’t cheat on peanut butter with it. However, for the Nutella addicts out there, you would love the Nutella Hazelnut Brunette. It has a strong Nutella flavor with a nice crunch from the hazelnuts. And hey, if this flavor means others will swoon over it and more Classics for me, I won’t complain.

The last brownie we tasted was the Espresso White Chocolate Chip. Maybe it’s because we were 7 flavors in (who am I kidding, I have no limit), but this was my least favorite of the bunch. While it had a nice texture like a corner piece, the flavor wasn’t distinct enough for me. I actually only knew it was espresso by process of elimination.

After enjoying our samples, I am so happy I get to share the baked good love. See below for giveaway details.

Not only did the girls from Hot Blondies offer a sample to giveaway on the blog, but they also sent me some great baking tips to share. I want to be friends with these girls.

Hot Blondies Bakery Blondie and Brownie Fun Tips

Think outside the pan. We often hear the saying “Baking is a science, cooking is an art.” But without a multitude of scientific errors, many important discoveries would have never been made. Therefore, Rule #1 at Hot Blondies Bakery is to never be chained down by a recipe. We like to play with ingredient amounts and switch out add ins to try new flavors. It takes time, patience, trial and error, but you can come up with some really fabulous results.

We are the first to admit, blondies and brownie making is a simple (yet delicious) form of baking. Which is why it can be the most fun. A good blondie recipe can be the basis for a whole variety of tasty and unique bars and desserts. Here are some tips, from the Hot Blondies, on how to take your blondie and brownie baking to the next level.

– Fruity fun. Swap out the chocolate chips in your fave blondie recipe with some dried fruit and some fun flavoring. Try orange zest and dried cranberries or almond extract and dried figs. Top a warm blondie with vanilla ice cream and sauteed bananas for a yummy dessert.

– I Want Candy. Get inspired by your favorite candy choices. Love Reece’s Peanut Butter Cups? Chop some up and sprinkle them on top of your unbaked brownies. Or stick a mini cup on each one when they are still warm from the oven. Love Almond Joy? Throw some sweetened shredded coconut and chopped almonds into your batter.

– Kid Around. Reminisce about what kinds of flavor combos you loved as a kid and use them as your baking muse. Add some peanut butter into the blondie mix and top with strawberry jelly and chopped peanuts for a PB&J twist. Spread marshmallow fluff onto cooled brownies and sprinkle with Graham crackers to evoke a campfire feel. (Or try our S’mores Brunettes!)

– Go Ethnic. Think about what kinds of global cuisines excite your palate and spice up your bars with those seasonings. Add a touch of cayenne and cinnamon to your brownies for a Mexican feel. Try matcha powder or ginger chews for an Asian flare. Jasmine or lavender add a subtle exotic vibe.

– Get Festive. Decorating tricks are not just for kids. Holidays and birthdays are the perfect excuse to get your sprinkle on. We love any excuse for food coloring in blondies. Red, white and blue for July 4th. Yellow and pink for Easter. Green for St. Patty’s. The options are endless.

– Sundae Fun Day. Ice cream toppings make great blondie and brownie additions. Try spreading some wet nuts on top or mix them in pre-baking. Magic Shell makes a tasty and travel friendly topping. Caramel and butterscotch sauce make a great quick and easy swirl in. Chopped maraschino cherries with some cherry liqueur create a decadent grown up brownie.

Giveaway Details

*This giveaway is open to US residents only*

To enter leave a comment below.

For additional entries (max of 3 entries per person), leave a comment below to tell me:

-You follow me on Twitter

-You are a fan of Keep It Sweet on Facebook

Giveaway is open until Wednesday (4/6) at midnight (est).

Blog

Brownies for a Guest

March 10, 2011 Keep It Sweet 36 Comments

One of my best friends is coming to town.

Kristen and I have been friends since we were in 2^nd grade. No, that is a lie. We have known each other since then but actually weren’t really friends until 6^th grade. I don’t really remember why it took so long, but we have been best friends ever since. She was even a bridesmaid in my wedding.

When given the choice, Kristen requested a dessert with dark chocolate and fruit or dark chocolate and peanut butter. Well, it’s been almost 2 weeks since I posted a dessert with chocolate and peanut butter so I figure that it was about time to make another one. I don’t want my readers going through withdrawal or anything.

These Fat Witch Brownies with Peanut Butter Chips are from Lora’s wonderful blog, Cake Duchess. I saw the brownies the other day and couldn’t resist making them. Besides, brownies are terrifically easy for weeknight baking. The brownies came out incredibly fudgey and moist with the added texture of peanut butter chips. Some people might say they are so rich you can only eat a small piece (I am not one of them).

I followed Lora’s recipe with very few changes. I whisked everything together rather than using a mixer and doubled the portion of peanut butter chips. Check her blog for the specifics and to send her some hugs (she just shared the news of a health scare). We are thinking about Lora and her family and wish her the best.

Start by melting butter and chocolate together in a saucepan over low heat; set aside

In a large bowl, whisk together eggs

Then whisk in sugar and vanilla

Whisk in chocolate and butter mixture

Whisk flour and salt

When dry ingredients are completely incorporated, fold in peanut butter chips

Pour batter into pan and bake for about a half hour or until a knife or toothpick comes out clean

Top brownie with powdered sugar and serve

What do you bake when you are short on time?

Blog

Delicious End to 2010

January 4, 2011 Keep It Sweet 36 Comments

As I take a look at some of the last month’s activities I guess it shouldn’t be surprising that my pants don’t fit…

We had our 5th annual Thanksgiving with Friends

(the infamous dinner with 8 desserts)

Had and fulfilled intense cookie cravings

Tried to make the perfect cookie

Baked the Brown Eyed Baker’s Peanut Butter Oatmeal Chocolate Chip Cookies

Not pictured but worth mentioning, made Jessica’s Cookie Dough Dip in Chocolate Chip, Snickerdoodle and Chocolate Fudge

Went home to visit with family

The sister made chocolate covered pretzels

Dad gave me photography lessons

Mom made a zillion cakes

(Outrageous Brownie with Peanut Butter Icing and Chocolate Ganache)

(Pumpkin Cake with White Chocolate Buttercream and Cinnamon Whipped Cream)

(The third cake was a Chocolate Cake with Vanilla and Chocolate Buttercream)

Went home again for the 14th Annual Christmas Eve Brunch with my best friends from home

It snowed, so I rushed to the train to beat the blizzard

And since it was snowing, I had to make a trifle

We celebrated New Year’s Eve

With Frozen Yogurt Pie

And Chocolate Dipped Peanut Butter Sandwiches

This delicious food and the fun events with family and friends was definitely worth gaining a few pounds. Better keep reminding myself as I fill up on vegetables over the next few weeks;-)

What memorable food did you eat this holiday season?

Blog

Extra is Better

December 12, 2010 Keep It Sweet 35 Comments

This recipe was a complete accident. I was making Cookie Dough Topped Brownies and feeling over-confident in my memory of the brownie ingredients. When I got past the step of stirring in sugar, I realized something was wrong. The batter was much thicker than it should be.

Fortunately, I realized that my mistake was adding 50% more sugar than the recipe called for. Rather than throw everything away at that point, I added 50% extra of every thing else. As a result, I had an extra 9X9 pan of brownies and nothing to do with them…

Until I thought about what was in my freezer. Did you know that buttercream stores very well in the freezer? How about some White Chocolate Buttercream?

And then I looked again. Did you know that mocha ganache also freezes well? I happened to have extra from my Chocolate Chip Cookies with Mocha Ganache…

Do you see where I’m going with this?

Oh that is right, one rich chocolate brownie topped with not one, but two incredible toppings.

Thanks to a small mistake and leftovers from baking, I made Brownies with White Chocolate Buttercream and Mocha Ganache, another delicious dessert for our Thanksgiving with Friends.

Make these. No mistakes necessary.

[print_this]

Brownies with White Chocolate Buttercream and Mocha Ganache

Makes 16 brownies (more if you want small pieces, brownies are very rich)

Ingredients:

Brownie (recipe from Baker’s)

2 ounces unsweetened chocolate

6 tablespoons unsalted butter (3/4 stick)

1 cups sugar

1 large eggs

1/2 teaspoon vanilla

1/2 cup all purpose flour

White Chocolate Buttercream

2 ounces baking white chocolate

1/4 cup heavy whipping cream

2 1/2 tablespoons milk (any type is fine)

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

3/4 cup plus 2 tablespoons confectioners’ sugar

Mocha Ganache

5 ounces semi-sweet baking chocolate

1/4 cup extra-strong brewed coffee

5 tablespoons unsalted butter, softened

Directions:

Brownies

Pre-heat oven to 350 degrees

Melt butter and chocolate in large sauce pan over low to medium heat

Stir in sugar

Stir in eggs and vanilla

Whisk in flour until smooth

Pour into a 9×9 pan lined with foil and greased or sprayed with cooking spray

Bake for 20-25 minutes or until knife comes out clean

Buttercream

While brownies are cooling, make buttercream

Combine the white chocolate and whipping cream in a medium saucepan on low-medium heat, stirring continuously

Remove from heat and stir in milk

Refrigerate for mixture for half hour

When white chocolate mixture is cool, finish making the buttercream

Beat the butter until creamy

Beat in confectioners’ sugar until butter and sugar are light and fluffy

Now beat in the cooled white chocolate mixture until buttercream is creamy and light

Spread over cooled brownies and refrigerate until buttercream hardens slightly

Ganache

While brownies with buttercream are chilling, prepare ganache

Chop up the chocolate, coarsely, and prepare extra-strong coffee

Slice up your butter and set aside

Now set up your double boiler; bring water to a simmer in medium pot over low-medium heat

Place heat-proof bowl of chocolate over the pot

Pour the coffee over your chocolate

Continuously stir until chocolate is melted and smooth

Remove bowl from heat and whisk in the butter until creamy

Then allow ganache to cool, stirring occasionally

Ganache is ready when the mixture gets nice and thick

Spread over buttercream layer

Keep brownies stored in a cool place

[/print_this]

What would you do with extra brownie?

Blog

Brownies with Cookie Dough Topping

December 7, 2010 Keep It Sweet 49 Comments

I learned to bake by watching my mom, the Original Baker. Most of my memories are of standing next to her at the kitchen counter as she measured ingredients and put them together effortlessly. I’d help pour the sugar into the bowl or turn on the mixer, and sometimes even crack the eggs. The best part, of which I have many memories, was getting a beater fresh off the mixer with “extra” chocolate chip cookie dough.

Luckily I never got sick from eating the raw dough! Sometimes I doubt that is even possible because I have a lot of experience licking cookie dough, brownie batter and other delicious pre-baked desserts full of raw eggs off of spatulas. If I didn’t get sick from copious amounts of raw cookie dough, who has?

But just in case you can in fact get sick from raw eggs, no-bake (eggless) cookie dough is a kid’s dream! Now, imagine slathering that cookie dough onto rich chocolate brownies? Oh yes. Cookie Dough Topped Brownies is a dessert any kid would dream about, and well, any adult too;-)

First thing to do is make your brownies. I used the tried and true Baker’s recipe that is also used for my Chocolate Lover’s Bites.

Melt butter and chocolate in large sauce pan over low to medium heat

Stir until smooth

Remove from heat and stir in sugar

Your batter will get nice and thick*

Stir in eggs and vanilla

Then the vanilla

Whisk in flour until smooth

Batter will get nice and thick

Pour into a 9×13 pan lined with foil and greased or sprayed with cooking spray and bake

While brownie is cooling, make your cookie dough

Combine your butter and sugars

Then add a little bit of milk

Mix in some flour

And of course I have a 6-pound bag of chocolate chips

Add them in

Stir until the chips are mixed throughout the dough

Now it’s time to spread your cookie dough

Wait until your brownie is completely cool, it wouldn’t hurt to freeze the brownie first since the dough is very thick

A long strong spatula is good for spreading

Once finished, keep your brownies in a cool place; they also freeze very well

[print_this]

Cookie Dough Topped Brownies

Makes 36 brownies

Ingredients:

Brownie (recipe from Baker’s)

4 ounces unsweetened chocolate

3/4 cup unsalted butter (1 1/2 sticks)

2 cups sugar

3 large eggs

1 teaspoon vanilla

1 cup all purpose flour

Cookie Dough (Adapted from the Blue-Eyed Bakers)

1 cup unsalted butter (2 sticks), softened

1/2 cup granulated sugar

1 cup light brown sugar, firmly packed

4 tablespoons milk (I use skim)

1 1/2 cups all purpose flour

1/4 tsp salt

2/3 cup chocolate chips

Directions:

Brownies

Pre-heat oven to 350 degrees

Melt butter and chocolate in large sauce pan over low to medium heat

Stir in sugar

Stir in eggs and vanilla

Whisk in flour until smooth

Pour into a 9×13 pan lined with foil and greased or sprayed with cooking spray

Bake for ~30 minutes or until knife comes out clean

Cookie Dough

Beat butter and sugar until fluffy

Mix in milk

Gradually mix in flour and salt

Stir in chocolate chips

Allow brownies to cool completely (might be easier if they are frozen) and then spread cookie dough over the top

Store in refrigerator (or freeze)

[/print_this]

*While I was making these, I accidentally added too much sugar. In an upcoming post I’ll tell you how I rectified that and ended up with another delicious dessert.

Do you eat raw cookie dough?

Blog

My Favorite Ice Cream Brownie

October 23, 2010 Keep It Sweet 40 Comments

Last weekend was very exciting, we celebrated the engagement of Adam and Sara (my brother-in-law and future sister-in-law)! Lots of champagne was involved and of course I had to bake for the occasion.

The happy couple:

Me with the new member of the family:

Looks like Matt and I are now the old married couple of the group;-)

The celebration was just a few days after my father-in-law’s birthday so I made this cake for him. For the new engaged couple, I made a personalized Ice Cream Brownie. I was very excited when Adam decided to propose to Sara. When I asked what Sara’s favorite dessert is, he said she loves brownies with ice cream. It didn’t take me more than a minute to decide what to make.

This is a dessert I’ve made often in the past, but the flavors always change depending on who I am baking for. The basics stay the same: brownie bottom, hot fudge and oreos on top of that, then cool whip and an ice cream of choice. Pretty easy and oh so delicious. ALWAYS a big hit.

Like I’ve said in the past, when there are enough tasty ingredients, lower fat parts don’t take away from the final product. These No Pudge brownies are perfect for this recipe. They are chewy and chocolaty, even when frozen, but not too rich to layer in this dessert.

Brownie mix + yogurt + stir = easy!

Spread batter thinly in a 13 x 9 pan sprayed with cooking spray

Bake for about 20 minutes, or until knife comes out clean

Next step- hot fudge and oreos

You can crush the oreos in a ziploc bag by hand while your brownie is baking

Spread the brownie with hot fudge before it is completely cool, it will be very easy to spread that way

Then cover the hot fudge with a full layer of crushed oreos

Then cover this entire layer in cool whip

Since Adam and Sara have different favorite flavors that don’t really go together, mint and peanut butter, I spilt the dessert in half with a wall of oreos

Once you have a full layer of cool whip, freeze the dessert for about a half hour

Next layer is ice cream

Spread your ice cream over the layer of cool whip

While I was planning the dessert, I realized we might want a way to identify each side before digging in

Pepperment patties and peanut butter cups

Once all of the ice cream is covered in cool whip, sprinkle the corresponding candy flavors on each side

And serve to the happy couple

[print_this]

Ice Cream Brownie

Adapted from the Original Baker

Serves 12, generously

Ingredients:

1 box No Pudge Brownie (or brownie mix of choice) and ingredients listed on box

1 cup hot fudge

12 oreos

4 8 ounce containers of cool whip, defrosted

1/2 gallon ice cream (or 1/2 container each of 2 different flavors), slightly softened

20 pieces chocolate candy

Directions:

Bake brownie in a 13×9 baking pan sprayed with cooking spray, following instructions on box; bake for about 20 minutes or until knife comes out clean

While brownie is baking, crush oreos in a ziploc bag and set aside

Allow brownie to cool for about 10 minutes and then spread full layer of hot fudge

Layer crushed oreos over hot fudge

Spread 3 of the 4 containers of cool whip over oreos

Freeze layered dessert for about 30 minutes, or until cool whip layer is firm

Chop candy pieces while dessert is in freezer and set aside

Spread ice cream over top of cool whip

Cover ice cream with a thin layer of cool whip using 4th container

Sprinkle candy pieces over cool whip

Serve immediately or cover baking pan with tightly foil and freeze until serving

[/print_this]

Have you celebrated anyone’s engagement recently?

Uncategorized

Oreo Cream Cheese Brownies

September 12, 2010 Keep It Sweet 16 Comments

Rich brownies with chunks of Oreos and a cheesecake swirl.

Updated October 2015.

When I saw this recipe on Annie’s Blog, I knew I had to make it for Matt’s birthday. It combines Oreos and cream cheese, 2 of his favorite dessert elements. Plus, these are the perfect pick-up dessert for a day of guys watching football and eating chips and wings. Oreo Cream Cheese Brownies it was.

I made very few changes to the original recipe, and they turned out really delicious. There was only 1 brownie left on the plate by the time the guys left our apartment. Next time I will definitely double the recipe as suggested.

I chopped my Oreos in a food processor leaving big chunks for a nice surprise when you bite into a brownie. I used extra Oreos because, well, why not?

Happy Birthday to the Husband!

Rich brownies with chunks of Oreos and a cheesecake swirl.

Author: Lauren Lilling

Recipe type: Dessert

Makes: 24 servings

Ingredients

227g (1 cup) unsalted butter, softened at room temperature
318g (1½ cups) granulated sugar
197g (1½ cups all-purpose flour)
105g (1¼ cups) unsweetened dark cocoa powder
3g ½ teaspoon salt
220g (4 large) whole eggs at room temperature
118 milliliters (1/2 cup) whole milk
375g (5 cups) chopped Oreos (~32 cookies)
454g (2 8-ounce packages) light or regular cream cheese at room temperature
160g (1 cup) powdered sugar
15 milliliters (1 tablespoon) pure vanilla extract

Instructions

Preheat oven to 350 degrees. Line a 9x13 pan with foil and spray with non-stick cooking spray.
In a medium-sized saucepan, melt butter and sugar over medium level heat, whisking frequently until boiling. Allow to boil for 1 minute and remove from heat. Set aside.
Combine remaining dry ingredients in large mixing bowl.
Once butter and sugar mixture has cooled slightly, whisk in eggs and milk.
Add wet ingredients to dry and combine.
Stir in Oreo pieces.
Spread brownie batter into pan.
Using an electric mixer, use the whisk attachment to beat the cream cheese until fluffy.
Beat in the confectioners’ sugar and vanilla until well combined.
Drop cream cheese mixture onto brownie batter.
With a knife, draw lines back and forth through mixture to swirl.
Bake for 30-35 minutes, or until firm. Do not overbake.
Allow to cool and chill brownies in refrigerator for one hour before slicing
Store in refrigerator up to three days or freezer up to one month

Notes

Very slightly adapted from Annie’s Eats
Notes:
I used light cream cheese which worked out nicely. However, regular cream cheese would make for a richer brownie.
Although you can stick a knife in to assess if the brownies are done, you will still see some batter when you pull it out. Since the cream cheese mixture stays moist, it is a little more tricky than usual. I suggest moving the pan from side to side to see if they are firm.