Tag Archives: brownie

The Camping Trip

We survived our first camping trip together!  I’ve been camping many times before but Lane had never been, and ditto that for M and O.  A good friend of mine, who has two girls the same ages as M and O, graciously invited us all to share her campsite at the beach for a few days, and we gladly accepted.  Milestones were celebrated as swimming skills improved, bikes were ridden sans training wheels for the first time, toys were shared, and cooperation and gratitude were learned (yes, really).   S’mores were made, and no one ended up with a flaming hot marshmallow attached to their eye.  It was a great weekend and I can’t wait to camp again soon.

In my haste to pack up and head to the beach, I didn’t stop to share a fantastic brownie recipe with all of you.  It’s worth the wait, and a really easy way to jazz up your favorite brownies.  You could use a boxed brownie mix for this and it would work just fine.  I like to make my favorite brownies as a base for these, as they hold up well to being slathered in marshmallow and drizzled in chocolate.  I’m not sure I’ve met a brownie that wouldn’t lend itself to that, but I’m sure they’re out there.  The chocolate drizzle is achieved one of two ways- you can either use canned frosting that’s been heated and melted, or melt either milk or semi-sweet chocolate morsels and drizzle that on.  The latter is what I did, but instructions for either method are below.

Marshmallow Brownies With Chocolate Drizzle

Ingredients:

for the brownies (OR 1 9×13 inch pan of your favorite brownies):

  • 1 C. (2 sticks) butter
  • 2 tsp. vanilla extract
  • 3/4 C. cocoa powder
  • 1/2 tsp. baking powder
  • 2 C. sugar
  • 4 eggs
  • 1 C. flour
  • 1/4 tsp. salt

for frosting and topping:

  • 1 (7 oz.) jar marshmallow cream (such as Fluff)
  • 2/3 C. chocolate frosting OR 2/3 C. milk chocolate or semi-sweet chocolate chips

Directions:

To make the brownies, heat the oven to 350 degrees.

Grease a 9×13 glass baking dish.

Put the butter in a medium sauce pan and heat over medium heat, stirring, until melted. Pour melted butter into a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment.

Stir in sugar and vanilla.

Add eggs one at a time, beating after each addition.

Add cocoa and beat well until blended.

In a medium bowl, combine the flour, baking powder, and salt and stir to combine.

Add flour mixture to cocoa mixture and beat well to combine.

Pour the batter evenly into greased baking dish.

Bake 30-35 minutes, until brownies pull away from the sides of the pan.

When the brownies are completely cooled, spread the marshmallow cream evenly over the top of the brownies.

To make the chocolate drizzle with frosting, put the frosting in a microwave safe bowl and microwave for 30 seconds.  Stir and use a spoon to drizzle the chocolate frosting over the marshmallow topping.

To use chocolate chips, put the chocolate in a microwave safe bowl and microwave in 30 second increments, stirring after each increment, until the chocolate is melted.  Use a spoon to drizzle the chocolate over the top of the marshmallow topping.

Makes 20 servings.

Source:  Brownies, Hershey’s; Topping idea from Pillsbury

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Beer Factor

It’s not a big secret that I rarely show up empty-handed. “What can I bring?” is usually the first question I ask when I accept an invite to most places.  The Harvard-Yale football game tailgate, back in November, was no exception.

Let me add, everything you know about tailgating is wrong once you see a Harvard-Yale tailgate, I assure you. Sure, our party had a grill, and some hotdogs and beer, and chips even. Other people may have had tables, complete with candles, floral centerpieces, and real tablecloths, but they did not have Guinness brownies. I think Guinness brownies trump a floral centerpiece any day.  Call me unrefined.

The thing with Guinness brownies is that the beer really enhances the chocolate.  They don’t taste like a beer in brownie form.  In fact, I find that I don’t really taste the actual beer at all.  What I do taste, is a rich chocolatey, fudgey brownie. It’s like fudge meets cake and they have a beautiful Guinness brownie baby.

guinness brownie

Guinness Brownies

Ingredients:

  • 1 C. all-purpose flour
  • 3/4 C. unsweetened cocoa powder
  • 1/4 tsp. salt
  • 6 Tbs. unsalted butter, cut into cubes
  • 8 oz. dark bittersweet chocolate, chopped
  • 3/4 C. white chocolate, chopped
  • 4 large eggs, at room temperature
  • 1 C. sugar
  • 2 bottles Guinness Extra stout beer
  • 3/4 tsp. vanilla
  • 1 C. semi-sweet chocolate chips

Directions:

Heat oven to 375 degrees.

Line a 9×13 inch baking dish with lightly greased aluminum foil.

Pour both bottles of beer into a medium saucepan and simmer over medium heat for 15 minutes. You should have 1 1/4 C. of beer once it’s reduced. Set aside to cool.

In a medium bowl, whisk together flour, cocoa, and salt, combining evenly.

Melt butter, bittersweet chocolate, and white chocolate in a double boiler over low heat, stirring constantly until melted, then remove from heat.

In a large bowl, beat eggs and sugar on high speed for 3 minutes, until fluffy.

Add the melted chocolate mixture to the egg mixture, beating to combine.

Beat the flour mixture into the chocolate mixture.

Whisk the reduced beer and vanilla into the mixture. The batter will seem thin.

Pour the batter into prepared pan.  Sprinkle the chocolate chips on top.

Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.

Let the brownies cool to room temperature before cutting.

Makes 24 brownies.

Source: Blondie’s Cakes

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I Like Dessert

I’m of the mindset that brownies should be fudgey.  Those who enjoy cake-like brownies just confuse me.  When I want chocolate cake, I make chocolate cake, not brownies.  No offense.  I just like my brownies chocolatey and gooey and decidedly un-cake-like.

I’ve made many brownies in my search for the perfect brownie recipe.  I’ve made all the favorites- Ina’s Outrageous, Baker’s One Bowl, Moosewood, and more boxed mixes than you could probably imagine.  I keep coming back to the same recipe, though, Hershey’s Best Brownies.  They never disappoint, and never come out like cake.  They’re as easy as using boxed mix, with much better tasting results.  I think it’s probably time to cave in and declare this recipe my go-to brownie recipe, but half the fun is experimenting so I’m not quite ready just yet. 

These brownies are delicious all on their own, but since it was a special occasion (the end of the workweek . . .), I decided to add chocolate frosting. 

Hershey’s Best Brownies

Ingredients:

for the brownies:

  • 1 cup (2 sticks) butter
  • 2 tsp. vanilla extract
  • 3/4 cup cocoa powder
  • 1/2 tsp. baking powder
  • 2 cup sugar
  • 4 eggs
  • 1 cup flour
  • 1/4 tsp. salt

for the frosting:

  • 1/2 cup (1 stick) butter
  • 2/3 cup cocoa powder
  • 3 cups powdered sugar
  • 1/3 cup milk
  • 1 tsp. vanilla extract

Directions:

Heat oven to 350 degrees.

Grease a 9×13 glass baking dish.

Place the butter in a large microwave safe mixing bowl.  Microwave at half power for 2 minutes, until butter is melted.

Stir in sugar and vanilla. 

Add eggs one at a time, beating after each addition.

Add cocoa and beat well until blended.

Add flour, baking powder and salt, beat well.

Pour evenly into greased baking dish.

Bake 30-35 minutes, until brownies pull away from the sides of the pan.

Cool completely before frosting.

To make the frosting, melt butter in a medium saucepan.

Add cocoa powder and mix well.

Add milk and powdered sugar alternately, beating after each addition.

Once frosting has reached a spreadable consistency, beat in the vanilla.

Spread evenly over cooled brownies.

Makes 16 brownies (Hershey’s says to cut into 36 pieces . . .)

Source: Hershey’s

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