Sally's Baking Addiction's Ultimate Fudge Brownies with Peanut Butter Chips

It has been years since I have made brownies with cocoa powder rather than baking chocolate, but I have an over-abundance of peanut butter chips, and I wanted to do something with them.  These were really good brownies, and super easy.  I would've liked a more pronounced chocolate flavor, and if I could've found some special dark cocoa powder, I bet the chocolate flavor would've been outstanding.  Unfortunately, my local grocer doesn't carry anything but basic cocoa powder, so whatevs :).  Anyway, these were great, and at 235 calories a brownie, not super calorific.  Aaron gave them a perfect 10, and the boys and I gave them a 9.  Peanut butter and chocolate, can't be beat!  Follow the link for the recipe, I followed it almost exactly, I just didn't sprinkle some of the peanut butter chips on top.

Flour's Intense Chocolate Brownies

As with all Flour's recipes, these brownies are delicious.  I know it seems like I have featured tons of Joanne Chang's recipes on this site, but there are so many I haven't featured, this cookbook is worth every penny because everything in it is delicious.  So buy it :)  These are the perfect texture for brownies, and they have just the right chocolatey taste for me.  The boys liked these so much, as did I.  Aaron and I gave them a perfect 10, and the boys said they gave them a 9.5 :).  Each brownie was 220 calories, and these are mostly chocolate, hence the intense in the name.  Try these out, they are delicious and easy!! 

5.5 oz unsweetened chocolate, chopped

2.5 (I used just a little more) oz bittersweet chocolate, chopped

14 T unsalted butter

5 eggs

2 c sugar

1 1/4 c flour

1/2 t baking powder

1/4 t salt

Heat the oven to 325.  Grease and flour a 9x13 pan and set it aside.  Melt together the chocolates and butter in the microwave, stirring frequently and don't let the chocolate burn.  Set aside when smooth to cool slightly.

Place the eggs in a stand mixer, and whisk them on low speed, slowly adding in the sugar, then mixing for about 1 minute.  With a rubber spatula, stir in the chocolate mixture.  

In another bowl, sift together the flour, baking powder, and salt, then add those to the chocolate egg mixture.  Fold in the flour.  Spread in the prepare pan, then bake for about 30 minutes.  Start checking at 20 minutes, these should still have moist crumbs when testing for doneness.  Cool completely and then serve, I cut mine into 24 brownies.

The Perfect Scoop's Milk Chocolate Brownie Ice Cream

I asked the boys what they wanted to try first out of my new cookbook The Perfect Scoop, and they chose milk chocolate ice cream.  I decided to use the author's suggestion and add brownies to this, and this is some creamy, delicious ice cream.  Owen, Noah and I gave this a perfect 10, and Aaron gave this an 8 because he didn't like the milk chocolate.  I used the brownie recipe in the cookbook, but you could use any brownie recipe and just break them into small chunks.  David Lebovitz suggests only using milk chocolate that is at least 30% cocoa solids, and so I used Godiva milk chocolate that is 31% cocoa solids.  This is a custard based ice cream, which is the only kind of ice cream I like to make, since it makes super rich, creamy ice cream.  It also lends itself to high calorie ice cream, but oh well :).  Each serving, about a 1/2 c serving, is 431 calories, the way I made it.
8 oz milk chocolate
2 c heavy cream
1 c 1% milk
3/4 c sugar
pinch of salt
4 egg yolks
dash of vanilla
brownies

Melt 1 1/2 c cream and milk chocolate together in the microwave, stirring very often until the chocolate melts.
Make a custard with the remaining ingredients, warming the milk, remaining cream, sugar and salt, then beating and tempering the egg yolks before adding to the pan of milk and cooking until thickened.  Pour the custard through a strainer into the melted milk chocolate, stir in the vanilla, then chill thoroughly.  Churn in your ice cream mixer, then fold in the brownie bits and freeze.  Yummy!!!

AB Caramel Brownies

My mother asked me to post this recipe as soon as I could, so these are coming faster than I had planned, but it's worth it :)  These brownies were incredibly delicious, and high in calories, and fun to make :).  The boys made these with me, and it was easy and enjoyable.  These received a perfect 10 in our house, and each brownie was 381 calories, so super high since we cut the pan into sixteen brownies.  You can find the caramel brownie recipe at Kristen Ashley's website,   Try these at your own risk, they are incredibly rich, and so worth the calories :)  Just imagine super chocolate squares with a creamy caramel layer in there.

Pioneer Woman's Dulce De Leche Brownies

Happy Valentine's Day!  Here is a sweet treat from the Pioneer Woman to make for your loved ones. 

 

These were a hit at our house, and they are super yummy.  I found the recipe in the Pioneer Woman's newest cookbook, and although I found the cooking times to be a little off, overall this was a very successful recipe.  Noah said I HAD to make them again, and I will because they were awesome.  These were cut into 16 servings, and each serving was 378 calories.  Aaron and I gave them an 8, and the boys gave them a 9. 

 

5 oz unsweetened chocolate

1 c butter, softened

2 c sugar

4 eggs

1 1/4 c flour

1 T vanilla

7 oz or so dulce de leche, warmed a little for stirring in

 

Melt the chocolate, then set aside to cool.  Cream together the butter and sugar until light and fluffy.  Add one egg at a time, then slowly drizzle in cooled chocolate until combined.  Add the flour, then the vanilla.  Place into a greased pan, then stir in the dulce de leche in a marble pattern.  Bake in a preheated 325 degree oven for at least an hour (recipe says 45-50 minutes), probably more.  I cooked mine for 70 minutes, and it could've cooked even longer.  Let cool in pan, then cut and serve.

Quintuple Chocolate Brownies

Quintuple Chocolate Brownies from Dorie Greenspan

1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1 stick (8 Tablespoons) unsalted butter, cut into 8 pieces
3 ounces unsweetened chocolate, coarsely chopped
3 ounces bittersweet or semi-sweet chocolate chocolate, coarsely chopped (I used bittersweet)
2 Tablespoons prepared strong coffee (I used chocolate syrup and a little more cocoa powder)
1 cup granulated white sugar
3 large eggs
1 teaspoon vanilla extract
6 ounces premium- quality milk chocolate, chopped into chips, or 1 cup store-bought milk choc. chips
1 c chopped nuts (I didn't use since Owen can't take them to school)
6 ounces premium- quality white chocolate, finely chopped, or 1 cup store- bought white chocolate chips
1/3 cup heavy whipping cream 

Preheat oven to 325°F. Line a 9-inch baking pan with foil (I used an 8x8 pan, and cooked them a little longer), butter the foil and place the pan on a baking sheet.

Sift together the flour, cocoa and salt.
Set a heatproof bowl over a saucepan of simmering water and add butter, the two chocolates and the coffee. Keeping the pan over low heat, warm just until the butter and chocolates are melted- you don't want the ingredients to get so hot they separate, so keep an eye on the bowl. Stir gently, and when the mixture is smooth, set it aside for 5 minutes.
Using a whisk or a rubber spatula, beat the sugar into the chocolate mixture. Don't beat too vigorously- you don't want to add air to the batter- and don't be concerned about any graininess. Next, stir in the eggs one at a time, followed by the vanilla. You should have a smooth, glossy batter. If you're not already using a rubber spatula, switch to one now and gently stir in the dry ingredients, mixing only until they are incorporated. Finally, stir in the milk chocolate chips and nuts. Scrape the batter into the pan.
Bake for about 35 minutes, or until a thin knife inserted into the center comes out streaked but not thickly coated. Transfer the pan to a cooling rack and let the brownies rest for at least 30 minutes.
Turn the brownies out onto a rack, peel away the foil and place the brownies back into the pan to cool.
Put the white chocolate in a heatproof bowl. Bring the heavy cream just to a boil and pour it over the chocolate. Wait 30 seconds, then, using a rubber spatula, gently stir until the chocolate is melted and the glaze is smooth.
Hold a long metal icing spatula in one hand and the bowl of glaze in the other. Pour the glaze onto the center of the brownies and use the spatula to nudge it evenly over the surface. Don't worry if it dribbles over the edges, you can trim the sides later (or not). Refrigerate the brownies for at least 30 minutes, or until the glaze is firm.
Cut into 16 squares, each roughly 2 1/4 inches on a side.

What can I say about these brownies?  They are so insanely chocolate, so intense in flavor, there are just no words.  They were too chocolatey even for me, and that's why Aaron gave them a 7, and the boys and I didn't give them a perfect 10, we gave them a 9.  They are so chocolatey.  If you love chocolate, or have a chocolate lover in your house, these are for you.  I would love to eat these, but next time I'll cut them smaller, more like 32, because the brownie size was overpowering with chocolate.  Yum, but wow!!!
For 16 brownies, each one had 317 calories the way I made them.

Tomorrow we're having iced hot chocolate, bracchiole, and snickerdoodle creme brulee.

Butterscotch Brownie Banana Muffins

Happy 4th of July!!!  Hope you are all having a great day.  We're with family having fun and celebrating.  Here is where you can find today's recipe, Butterscotch Brownie Banana Muffins.  These are easy and delicious, and a great way to use left over brownies and bananas!  I love Peabody's site, she's funny and real and has great recipes every time. 

We gave these a 9, they are so moist and who doesn't love butterscotch and brownies for breakfast?  They are 187 calories/muffin because I changed the oil to sour cream, and I used chocolate yogurt instead of vanilla because that is what I had.  Tomorrow we're trying Crispy Coconut Chicken Fingers and Stuffed Zucchini.  Have a wonderful holiday!