Basic Brownies

How was your weekend?

Ours was low key and, as usual, flew by in such a flash. I'm feeling not-so-rested today, but am home with P tomorrow so I plan on lots of relaxing and snuggling!

 

Somehow we are also into the latter half of July (seriously...whaaat?) and so today is Secret Recipe Club Reveal Day!

Though last month I tried to find a recipe that I could make Dukan-friendly, sometimes a girl just needs a brownie. Like a real brownie. One that doesn't have oat bran or Splenda or applesauce instead of butter. And on this occasion, I needed the real deal. When I saw the basic brownie recipe from Tea and Scones, I knew it was the one! There are so many great recipes to choose from on this blog, from the sweet to the savory. But the brownies.

Sigh.

These were super easy. Though the recipe calls for blending or food processing the ingredients together, I was cooking after Penelope went to sleep and since we have a small apartment, using such a device post bedtime was no bueno. It's ok, though. I simply followed the instructions and mixed the ingredients together with a wooden spoon until all moistened and incorporated. Worked fine and made a basic one bowl brownie!

 

Basic Brownies

Adapted from Tea and Scones

8 oz melted butter

1 1/3 all-purpose flour

3/4 C unsweetened cocoa powder

2 C sugar

4 eggs

1/4 tsp baking powder

Preheat oven to 375 degrees. Grease an 8x8" pan. In a bowl, sift together the flour and cocoa powder. Add the sugar and baking powder and whisk together. Add the eggs and drizzle in the melted (and slightly cooled) butter. Mix together with a whisk, rubber spatula or wooden spoon until just combined. Spread into pan. Bake for 30-35 minutes or until a toothpick comes out mostly clean. I like mine a little fudgy, so I don't wait until it's completely clean. Cool and serve, preferably with a big dollop of whipped cream!

I really liked this recipe. It couldn't be easier or faster. Though the brownies came out a bit cakey side, they still tasted great. Next time, i would lessen the cooking time or bake them lower and slower for a fudgier texture.

Have a great week everyone!

An InLinkz Link-up

Simply S'mores Brownies

For some reason, s'mores brownies have been on my to-make list for quite some time. It's funny because growing up, I was never a brownie girl. As I've gotten older, however, I could happily eat them all the time. While I love a classic fudgy brownie, there's something about s'moresifying (it's a new thing) them that makes them seem extra appealing. 

I honestly couldn't be bothered with the whole crust-making, brownie setting, broiler running situation that a typical s'mores brownie would call for. Would all of that make these better? Possibly. But I found a way to make them so easily and deliciously that there's really no need!

Simply S'mores Brownies

1 batch of brownies, prepared to your liking (I just used a box of milk chocolate brownie mix)

1 jar marshmallow cream

1/4 C graham cracker crumbs

Bake your brownies according to the package or recipe directions. Once cooled, carefully spread the entire jar of marshmallow cream over the top. Sprinkle with graham cracker crumbs.

Let set and cut into squares. I found that using a pizza cutter, dipped in warm water, really made the slicing process so much easier and I got nice, clean edges. The marshmallow, though seemingly set, will still ooze over the sides, making it a messy, finger-lickin' treat...just as a s'mores brownie should be.

What messy treats are you loving lately?

What recipes are on your to-make list this summer?

Pretzel Crusted Brownies with Fluffy Buttercream Frosting

For me, the long holiday weekend was:
1. soooo enjoyable to have 4 days off from work
2. chock full of quality friends and family time
3. filled with lots {and I mean, lots} of eating delicious food

When Shaun and I realized that we’d be hitting the Jersey BBQ circuit over the holiday, I knew it would be the perfect opportunity to test out some baked goods that I’ve been cooking up in my head.

When I think of baking for barbecues (or most parties for that matter), my mind immediately travels to something portable - a dessert that must meet the following:
1. it’s already portioned out on arrival, leaving a hand-over situation with the host(ess)
2. it can be easily nabbed off a platter - no tools, mess, or fuss
3. it can be eaten with nothing more than a thumb and index finger
4. the recipe makes a giant batch. If I’m going all out for a decadent dessert, you better believe that I plan to make a lot of it. No one gets left behind.

With all of these criteria in mind, I can really only think of one thing...bars. Brownies, blondies, cookie bars, cake bars...any of these are ideal for a party.

So with bars on the brain, I devised a fun and festive brownie recipe that is one for the permanent collection. Fudgy brownies. A buttery, salted pretzel crust. Fluffy white buttercream. With no less than 4 sticks of butter in this dessert, your skinny jeans will hate you for it, but your taste buds will rejoice. It’s a sweet, salty and mouthwatering brownie bar that I just can’t get enough of.

Pretzel Crusted Brownies with Fluffy Buttercream Frosting
for the crust:
4 C pretzels
¾ C unsalted butter (1.5 sticks)
½ C sugar

Preheat oven to 400 degrees. Line a 13x9” baking pan with foil, letting some hang over the edges. Spray with cooking spray or grease with butter and flour.

Process pretzels in a food processor until chopped small, but not too finely. Meanwhile melt the butter in the microwave.
Transfer the pretzels to a mixing bowl. Mix in the sugar.
Mix in the melted butter. Press into a the baking pan and bake for 10 minutes or until the crust has set.

Cool in the refrigerator while you make the batter (note: I put the pan on a towel in the fridge so as not to break any glass shelves).

for the brownies:
*Adapted from BAKER’S One Bowl Brownies
4 oz BAKER’S unsweetened chocolate (4 squares)
¾ C unsalted butter (1.5 sticks)
2 C sugar
3 eggs
1 tsp vanilla
1 C all purpose flour

Change oven temperature to 350 degrees.
Combine the butter and chocolate squares in a microwave safe bowl. Microwave at 10 second intervals until the butter is melted.
Transfer the butter/chocolate mixture to a mixing bowl or the bowl in your stand mixer.
With a rubber spatula, mix the chocolate pieces in the butter until they are completely melted.
Mix in the sugar (I used the paddle attachment on my mixer, but by hand will probably work too!)
Add the eggs and vanilla and mix well.
Mix in the flour.

Pour over the cooled pretzel crust and carefully smooth the edges so as not to pick up any pretzels.
Bake for 35-40 minutes until a toothpick comes out almost clean, but with a few fudgy crumbs. BUT, make sure that the middle has set!
Once the bars have completely (!) cooled, remove from the pan by carefully lifting out the bars from the pan using the foil overhang.

for the frosting:
½ C unsalted butter (1 stick), at room temperature
3 C confectioners’ sugar
1 tsp vanilla extract
1 Tbsp milk

In the stand of an electric mixer fitted w/paddle (or with a hand mixer), beat the butter until fluffy. Add the sugar, one cup at a time until completely combined.
Mix in the vanilla and milk (if the frosting is too thick, add more).
Once completely combined, carefully spread over the cooled brownies.

And while you're at it, feel free to sample. You deserve it.

Cut the brownies into squares and garnish with a small pretzel.

This not only ups the cuteness factor, but also clues in the partygoers to what is actually in your dessert! My tray made about 35 brownies - more than enough for a crew of hungry partiers.

So what do you think? What was your favorite dessert this holiday weekend?