Tag Archives: slutty brownie

Crazy/Slutty/Delicious Describes These (Slightly Insane) Brownies

10 Aug

I don’t know anyone who can say no to a warm, chocolaty brownie fresh from the oven – I know I can’t say no to one (or five…). As much as I love a classic brownie, I also love to mix it up and try new versions – like the Brownie Rubble, frosted brownies from scratch, and of course the Slutty Brownie – which might be one of the more ridiculous things I have ever made – that is, until I saw THESE

Crazy Brownies

I pretty much religiously watch The Pioneer Woman on Saturday mornings on Food Network – I just love her and her family and her recipes make me drool – and last week she made these Crazy Brownies – and I am thinking that Crazy really is the right word for them! It’s a densely fudgy scratch made brownie with a layer of amazingness in the middle – in the form of Reese’s Peanut Butter Cups, Rolos, pecans, and M&M’s. Oh, and then they are topped with powdered sugar and some more decorative M&M’s for extra added insanity. When I saw her make these, I knew they would be in my immediate future as well – or, well, some variation of them anyway.

I decided to combine the slutty brownie with the crazy brownie – making it a crazy slut? Kind of a controversial name – so I think we will just stick to “insane brownie/cookie treat” for now…

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I kept the basic formula for the slutty brownie the same – cookies on the bottom and brownies on top – but the middle is where I incorporated some of the Pioneer Woman’s “Crazy-ness” – I have packed oreos, mini peanut butter cups, and M&M’s in there – yum!

20140809_065519I used pre-made cookie dough, and then just a boxed 8×8 pan size brownie mix, and then basically whatever candy I had on hand (the best kinds, of course) to create this super slutty slightly crazy brownie

20140809_065559Slid this creation in to the oven at 350 degrees for about 45 minutes (until the brownie portion was set and no longer jiggly) and voila!

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A cross section of the finished product – you can see the distinct cookie and brownie layers, and then that beautiful oreo in the middle! The candy is hard to see but trust me its there within that brownie layer!

20140809_125046My husband was my guinea pig (as usual!) and we both really enjoyed these – the layers weren’t too crispy and had a nice softness to them, and the candy and oreo gave each bite a different delicious surprise! These are a hit, and super easy to make, all you need to have is cookie and brownie mixes, and some kind of Oreo/candy to put in the middle (items that most of us probably have on hand anyway), so it’s a great one to get creative with and customize to your exact likings.

Oh – and don’t forget the milk to wash these down!

 

 

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Putting These “Best Brownies” To The Test

9 Jun

I was going through my recipes the other day and I realized…wow, I have a LOT of brownie recipes, and then I realized why – I am a sucker for a brownie. Not just any kind of brownie though, I like the thick, dense, gooey, fudgey kind, which is why I have so many recipes, I am always trying to find the perfect brownie

So when I stumbled across this recipe titled ”Best Brownies”, I thought I better try them and see if they really are “the best”

My friend Kristen was over and she happens to love baking and chocolate as much as I do, so she agreed to help me conduct (and eat!) this experiment

Kristen helping me mix up the brownie batter

This is the point at which we have to refrain ourselves from sticking our tongues under the stream of delicious chocolatey goodness

Best Brownies

(Recipe courtesy of allrecipes.com)

Ingredients

  • 1/2 cup butter
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 3 tablespoons butter, softened
  • 3 tablespoons unsweetened cocoa powder
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • 1 cup confectioners’ sugar

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
  2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
  3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
  4. To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners’ sugar. Frost brownies while they are still warm.

A few notes:

-Melt the butter on the stove? Sillyness! I used the microwave, turned out fine

-The frosting needed a little thinning out, I ended up adding about 2 tablespoons of milk to get a more workable consistency

Me as I slather the brownies with frosting

The Finished Product

We ate these while they were warm, and they were AWESOME – everything I could possibly want in a brownie – gooey, dense, fudgey, plus they had frosting too, wow. I topped these with some brownie swirl ice cream and I was in heaven!

The Inside – Fudge To The Max

So are these really the “Best Brownies”? Well, they are pretty amazing, and I will definitely be making them again, and I would have to say they are definitely on par with the Brownie Rubble and the infamous Slutty Brownie.

*sigh* so many brownies, so little time

Brownies From Scratch – Are They Worth The Trouble?

22 Mar

Ok, so we have all watched cooking shows on TV or seen restaurants that claim they do everything ‘from scratch’, and that is all well and good for them but what I want to know is when do they find time to sleep???

I am all for making things from scratch when I can, and a while back I got to thinking about brownies, my thoughts were first about how much I love them (especially in the form of a brownie sundae!), then I got to thinking about how I have only ever made them from a mix, that brownies are something that had never even occured to me to make from scratch (this is probably because there are so many delicious varieties of boxed brownie mix, like pillsbury’s mint version that has mini andes candies pieces in them….yum).

So I decided to change my way of thinking and make some non-boxed mix brownies from scratch. But hmm….what recipe to make? I pondered that for a few days, and then my prayers were answered and This Recipe for something called “Brownie Rubble” appeared in my inbox (I get daily emails from Food Network, and they have definitely inspired me to cook and bake even more!)

I decided that upon looking at the recipe, that these were something I NEEDED to make (anything with 2 sticks of butter and 3 kinds of chocolate was a winner in my book!). The best part was that I had almost all the ingredients on hand already, so after a quick trip to the store for the peanuts, I was ready to whip up some rubble-y goodness.

Here is the recipe, courtesy of Food Network:

Brownie Rubble
Prep Time: 40 min
Cook Time: 40 min
Level: Easy
Serves: 12-18 brownies
Ingredients
2 sticks plus 2 tablespoons unsalted butter, plus more for the pan
1 cup all-purpose flour, plus more for dusting
6 ounces bittersweet chocolate, chopped
2 cups sugar
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
4 large eggs, cold
2 teaspoons vanilla extract
1 cup mini marshmallows
1 cup semisweet chocolate chips
3/4 cup unsalted roasted peanuts
Directions
Line an 8-inch-square baking pan with foil, pressing it into the corners and up the sides; leave an overhang on 2 sides. Butter the foil and dust with flour. Position a rack in the lower third of the oven; preheat to 400 degrees F.

Bring 1 inch water to a gentle simmer in a medium saucepan over medium-low heat. Put the chocolate and 2 sticks plus 2 tablespoons butter in a heatproof bowl; set the bowl over the saucepan (do not let the bowl touch the water). Stir occasionally until melted and smooth. Remove the bowl from the saucepan.

Add the sugar, cocoa and salt to the bowl and stir vigorously with a wooden spoon until smooth. Add the eggs one at a time, beating well between each addition, until the batter is thick and shiny. Add the vanilla, then add 1 cup flour and mix until combined. Spread in the prepared pan.

Bake the brownies until a toothpick inserted into the center comes out with just a few crumbs, about 35 minutes. Remove from the oven and scatter the marshmallows, chocolate chips and peanuts on top. Return to the oven; continue baking until the marshmallows are golden, about 5 more minutes.

Let cool in the pan on a rack, 30 minutes. Lift the brownies out of the pan using the foil and transfer to a cutting board to cool completely before slicing.

The results? Well, as you can see for yourself, it came out as an ooey gooey amazing mess (my favorite kind!). The only notes I can add are that I didn’t use a water bath to melt the chocolate (I microwaved it), and I would have baked it for a little longer than 35 minutes, maybe 45 minutes or so before adding the toppings, just because some of the middle pieces were a little extra gooey, which I like but I know not everyone does!

So the answer to the question “Is making brownies from scratch worth it?” – definitely! The chocolate taste is much richer, they aren’t that much harder or labor intensive to make, and best of all – you can brag that you made them ‘from scratch’ when people exclaim how much they love them (which they will, trust me)

Not all about making brownies from scratch? Then check out my equally delicious post on the Slutty Brownie, which uses a boxed brownie mix

Whether you do it from scratch or not, the end result is still chocolate-y brownie goodness, and that is the best result you can ask for, in my opinion!