Tag Archives: Brownies

Toffee Brownies

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So here I am at last, sharing the final brownie recipe for my themed Blondies and Brownies week. The anal-retentive part of me needed to get two blondies recipes plus two brownies recipe up on the blog, to make the title of the themed week accurate. I hadn’t been calling it Blondies and Brownie week, though as of Friday afternoon, that’s pretty much what it was.

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No, I have to make the plural tense accurate. And what better way to do that than with Toffee Brownies? Personally, I can’t think of anything….

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So, these are amazing. Of course. I’m a toffee fiend, and I know I’m not even remotely alone.

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Oh, and these brownies are intensely chocolate-y. They are super-rich and not too sweet. In short, they are a wonderful little snack or dessert for all you chocolate and toffee lovers, and they’re pretty easy to make, too. I hope y’all will enjoy them!

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{One Year Ago: Banana Dark Chocolate Chunk Mini Muffins}

Source: Down South by Donald Link


1/3 cup cocoa powder
4 tbs unsalted butter
2 oz. unsweetened chocolate, coarsely chopped
2 ¼ cup granulated sugar
½ cup plus 2 tbs canola oil
2 large eggs
2 large egg yolks
1 tsp vanilla extract
1 ¾ cups all-purpose flour
1 tsp kosher salt
2 (8 oz.) packages of Heath bar or toffee bits (about 3 cups)
1 cup semi-sweet chocolate chips

6 tbs unsalted butter
1 oz. unsweetened baking chocolate, coarsely chopped
1 ½ oz. bittersweet chocolate, coarsely chopped
¼ cup sour cream
½ cup plus 1/3 cup confectioners’ sugar

To make the BROWNIES: preheat your oven to 350 F. Grease a 9×13” baking pan and set aside.
Pour ½ cup plus 2 tbs of boiling or really, really hot water into a 1-cup measuring cup. Add the cocoa powder and whisk vigorously to combine. Set aside.
Set up a double boiler, or a makeshift one of a glass bowl atop a saucepan of simmering water, and add the butter and the chocolate. Let them both melt, and whisk until smooth when done. When smooth, whisk in the cocoa powder mixture.
In a large bowl, whisk together the sugar, oil, eggs, egg yolks, and vanilla. Slowly whisk in the chocolate mixture. Add the flour and salt and gently whisk to combine. Stir in 2 ½ cups toffee chips and the semi-sweet chocolate chips.
Use a rubber spatula to transfer the batter to the prepared baking pan. Bake until a tester inserted into the center comes out mostly clean, about 40 minutes. Allow the brownies to cool completely in the pan before icing.
Meanwhile, make the ICING: in a double boiler (or a makeshift double boiler), add the butter and both chocolates. Melt them together and whisk until smooth. Add the sour cream and sugar, and whisk vigorously until all is combined and very smooth. Set the icing aside in a cool place and let it rest at least 1 hour, until it becomes thick and spreadable.
When the brownies and icing are ready, pour the thick icing on the top of the brownies and use a butter knife or an offset spatula to evenly spread the icing all over the brownies. Evenly sprinkle the remaining ½ cup toffee chips over the icing. Cut into squares and serve.

Milk Chocolate Brownies

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Alright, this is Blondies and Brownies week, so I need to make good on my promise and give y’all some brownies!

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{Why yes, Matt and I are those people who sneak off the edge of the brownies before I’ve photographed them!}

So, here’s a confession: I’m not a chocoholic, though I do thoroughly enjoy chocolate in moderation. But I usually do not care for milk chocolate. I much prefer bittersweet or semi-sweet for baking (or eating straight, for that matter). Milk chocolate is a little too sweet for me. So it is *only* because these milk chocolate brownies come from a trusted source that I was even willing to try them.

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But, I’m so happy that I did try them, because they are incredibly delicious! Even though I trust this recipe’s author (Jennie), I was still hesitant to take my first bite; I mean, I really don’t care for milk chocolate, y’all. But I loved them. They are extremely rich and fudgy, but not too sweet at all, which is my chief complaint about milk chocolate. The brownie texture was just perfect, and it got that crackly top that makes me so giddy.

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I will highly recommend these to all the brownie and chocolate lovers out there, even if you’re like me and don’t gravitate toward milk chocolate. These just might be your milk chocolate exception, like they are mine. Enjoy!

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{One Year Ago: Zucchini Olive Pizza, Tomato Scallion Short Cakes with Whipped Goat Cheese}

Source: slightly adapted from In Jennie’s Kitchen

6 oz. milk chocolate, chopped
1/3 cup all-purpose flour
1/4 cup good quality unsweetened cocoa powder
1/2 tsp kosher salt
1 stick (8 tbs) unsalted butter, cut into pieces
1 tsp pure vanilla extract
2 large eggs
3/4 cup plus 2 tbs granulated sugar

Preheat the oven to 350 F. Cut a piece of parchment paper large enough to cover the bottom and sides of an 8-inch square baking pan. Grease one side of the parchment, and fit it (ungreased side down) into the pan. Set aside.
Add the chocolate and butter to a double boiler (or a glass bowl set atop a small pan of simmering water – make sure the water isn’t touching the bottom of the bowl). Let them both melt, then stir to smooth and combine. Add the vanilla extract, and stir to combine; set aside to cool slightly.
In a small bowl, whisk together the flour, cocoa, and salt; set aside.
Add the eggs and sugar to a clean, large bowl. Whisk until they become thick and pale yellow, 1 to 2 minutes. Whisk in the melted chocolate mixture. Using a rubber spatula, fold in the flour mixture.
Pour the batter into the prepared pan, spreading it evenly to the sides. You can give the pan a tap on the counter to help it settle, too. Bake for 30 minutes until the center is set and the edges gently pull slightly away from the sides of the pan. Let cool completely before cutting. (Sorry).

Banana Split Brownies

Banana Split Brownies

Today is a happy day, because it just so happens to be my sister’s birthday! Happy, happy birthday, Megan! I went through my queue of the recipes I have lined up to share with you, hoping to find something like a cake in there, but alas, there were no cakes or cupcakes to be found. These brownies were the closest I could come to birthday cake. But…

making banana split brownies

banana split brownies

Then I realized…. that after over a year of blogging at this little url, I have yet to post a brownie recipe!! I couldn’t believe it! How utterly tragic. So Megan’s birthday marks as good an occasion as any to rectify that misstep. These brownies are not just any ol’ brownie, either; they are sooooo special and delicious, and possibly very fitting for a special birthday celebration (especially if you don’t have any cake).

Banana Split Brownies

The banana part is two-fold: there are bananas mashed into the batter, and there’s banana flavor in the chocolate ganache on top. Then you get those toasted marshmallows that just melt in your mouth, and it’s just heaven. We loved these so much.

Banana split brownies

Hopefully you would love them too, Megan. Happy birthday!!!

Banana split brownies

{One year ago: Peanut-Butter Chocolate Stuffed French Toast}

Source: slightly adapted from Fine Cooking Magazine, February/March 2011

1 cup unsalted butter
1 ¾ cups granulated sugar
½ tsp salt
3 large eggs
1 medium overripe banana, peeled and mashed to a smooth consistency
½ tsp vanilla extract
¾ cup unsweetened natural cocoa powder
2/3 cup all-purpose flour

¾ cup plus 2 tbs heavy cream
1 medium banana, peeled and sliced
7 oz. semisweet chocolate, finely chopped
2 cups mini marshmallows
¼ cup sliced almonds

First, make the brownies. Preheat the oven to 350 F and position a rack in the center of the oven. Line a 9-inch square metal baking pan with foil, leaving an overhang on 2 sides for easy removal of the brownies. Grease the foil. Set aside.
Melt the butter in a 3-quart saucepan. Once it’s melted, let it cool for 5 minutes. Add the sugar and salt, and whisk to combine. Then add the eggs, banana, and vanilla. Whisk in the cocoa powder and flour, mixing slowly at first, then more vigorously until the batter is combined.
Pour the batter into the prepared pan, smoothing it and making sure it fills in to the edges of the pan. Bake until a toothpick or cake tester inserted into the center comes out with just a few moist crumbs clinging to it, 40 to 45 minutes. Let the brownies cool in the pan.
Now make the topping. While the brownies cool, bring the cream to a boil in a small saucepan over medium-high heat, stirring occasionally. As soon as it boils, remove the cream from the heat. Add the banana slices to the cream and let steep for 1 hour.
Put the chopped chocolate in a medium heat-proof bowl. Bring the cream back to a boil over medium-high heat. As soon as it boils, remove from the heat and pour the cream through a strainer over the chopped chocolate. Discard the banana. Let the chocolate mixture stand 1 minute, then stir until smooth. Pour the ganache evenly over the top of the cooled brownies.
Position a rack 6 inches from the broiler and heat the broiler to high. Cover the ganache with the marshmallows and almonds. Broil, rotating as necessary, until browned. Try to brown them evenly, but if you don’t, it will still be delicious.
Using a knife, free the marshmallow topping from the sides of the pan. Let the brownies cool in the pan a few minutes. Using the foil overhang, remove the brownies from the pan and cut into squares. You can wet the knife to help prevent the marshmallows from sticking and making a mess.