Salted Caramel Brownie Pies. I’m so excited to share this glorious treat with you today. Not only because it consists of brownie-cookies with salted caramel buttercream sandwiched together all whoopie-pie-like, but also because I made these for a very special blog-friend’s “Virtual” baby shower! Krissy from Krissy’s Creations is having a baby boy any day now, and though she lives too far away for an actual celebration, a few of her friends and I wanted to throw her a little “party” to celebrate the soon arrival of Baby. I met Krissy last fall at the Foodbuzz Festival, and given that it was the day after I got engaged, and she was one of the first people I saw after it happened, I’ll always have special memories of that weekend. We both share a love for baking and I’ve loved getting to know Krissy over the last year. In my following of Krissy’s blog, it’s become a known fact that the girl loves chocolate. I was a bit skeptical of this recipe after seeing the dough.
Salted Caramel Brownie Pies {A Virtual Baby Shower} Fudgy Sea Salt Brownies Bites. Since starting this blog, I seem to analyze every dessert item I put into my mouth. In any given meal I think- “Could I recreate this?” “Is that dark chocolate?” “How is this cake so fluffy?” (More often than not, I try to not eat sweets when I’m out because I always eat so many at home.) Sometimes though, I come across something so delicious that I have to keep buying it out until I figure out how to recreate it. I didn’t really think I could make a version of my favorite bite-sized treats that I loved more than the original, but boy was I wrong. These brownies have perfectly crisp edges, fudgy centers, and just enough bits of flaky sea salt to make them truly out of this world. Fudgy Sea Salt Brownies Bites Ingredients 8 ounces (2 sticks) unsalted butter, chopped into cubes 2 cups sugar 1 cup unsweetened cocoa powder 4 ounces 70% cocoa chocolate bar, chopped 1/2 teaspoon salt 1/2 teaspoon pure vanilla extract 3 large eggs, cold 3/4 cup cake flour sea salt Instructions.
Gluten & dairy-free black bean chocolate brownie recipe. I made these black bean brownies a few weeks ago and have been hanging out to share the recipe ever since. I kept going to post it, but every time, another (more seasonal) recipe seemed to sneak in front. Actually, I’m not quite sure why it’s taken me so long to make these, full stop. I mean, chocolate, gluten-free, dairy-free! What was stopping me? It’s been on my ever expanding “to make” list for well over a year and at one point I even bought a tin of organic black beans while still back home in New Zealand with full intentions to bake. But it never happened and I think we either ate the beans for dinner one night in the mad blur of weeks leading up to our big move or I gave them away in one of the many food boxes I prepared and divvied out to friends and family at the last minute after cleaning out the pantry.
I don’t remember. The next kindy day I asked them all if they could guess what the secret ingredient was… none of them believed me when I said black beans! Cheesecake Brownie Recipe. Print recipe Cheesecake brownie Print your recipe with: Photography by John Paul Urizar To reward yourself for making it through a long, hard week, treat yourself, and those you love, to these yummy brownies. You'll need a square 20cm (base measurement) cake pan for this recipe. Melted butter, to grease 150g butter, chopped 300g good-quality dark cooking chocolate, chopped 3 eggs 215g (1 cup) caster sugar 225g (1 1/2 cups) plain flour 65g (1/4 cup) sour cream 1 x 250g pkt cream cheese, at room temperature Preheat oven to 180°C. Combine the butter and chocolate in a saucepan over low heat.
Whisk 2 of the eggs in a small bowl. Use an electric beater to beat the cream cheese and remaining sugar in a bowl until smooth. Spoon chocolate and cream cheese mixtures, alternately, over base of pan. Good Taste - July 2005 Good Taste - July 2005, Page 73 Recipe by Sarah Hobbs. Afeitar: Beetroot brownies. I had some fresh beetroot in and saw a recipe for beetroot brownies in The Guardian weekend and HAD to make them! The recipe is from Hugh Fearnley Whittingstall, who is so adorable and really makes me want to have a vegetable patch, although Pepe and Nina would dig it up! Here is a warning though - use ready peeled and cooked beetroot if you can! I don't know what possesses me to buy fresh beetroot, but I do.
And it is so so messy! My arms and still slightly stained with flecks of beetroot juice and it got all over our white tiles. These brownies are delicious. When I pureed the beetroot though, there were still some chunks of beetroot left in, but I think this makes it seem more authentic no? You can either grate or purée the cooked beetroot before adding to the mix - the latter gives a slightly more velvety texture. Preheat the oven to 170C/325F/ gas mark 3. Put the cubed butter and chocolate into a heatproof bowl. Flourless Chocolate and Peanut Butter Brownies. No surprise that these bad boys came about to satisfy a ravenous midnight craving and to alleviate a foul cranky mood. It seems to happen every month. But there are a few other reasons why you should make these chocolate peanut butter brownies at any time. One, because you could never say no to chocolate and peanut butter together. Two, because they’re ultra fudgy. And as if there was any question as to what was going to happen next!
No scratch that, it was more like one of those weeks. Forget perfectly formed scoops of ice cream. It’s just a beautiful mess. Oh ok then, one more if you insist… Flourless Chocolate and Peanut Butter Brownies 100g unsalted butter 100g natural unsweetened peanut butter (the ingredients should say 100% peanuts and nothing more) 120g caster sugar 1 tsp vanilla 100g dark chocolate, chopped 2 eggs, lightly beaten 100g hazelnut meal Preheat oven to 170°C and lightly grease and line a 20cm square tin.
Citrus and Candy. Toasted hazelnut flourless brownies | london bakes. I’m starting to understand why moving house is the third most stressful experience in your life. We’re only at the start of the process and already the brownie consumption in our (hopefully soon to be former) flat has sky-rocketed In some ways, it’s bit like the start of a relationship. I spend most of the day staring at my phone, willing it to ring. I go for a long walk round the office or go on a lengthy trip to the stationery cupboard to try and trick someone into calling me with good news when I’m not there to answer.
And then there are the meltdowns. I like to consider myself to be a pretty laid-back person; I’ve never seen the point of worrying unnecessarily about things that you can’t do anything about. Part of the problem is that I have spent most of the last month either thinking or talking about properties. Really though, I made brownies because I knew that I would need them to help me make some big scary grown up phone calls this week. Toasted hazelnut brownies Ingredients. Almond Joy Brownies. You know how when it’s three o’clock in the morning, and you’re sound asleep, and your significant other coughs right in your face?
You know you do. We all hate it. Yeah, well, now make it be your dog. Not. Cool. Loki decided that the middle of the night last night was the right time to try to hack up a hairball…or something. I rolled over, trying not to actually wake up, because I have this brain problem where once it’s awake, it’s awake. Anyway, I roll over, and BAM. And you know what the Hubster does? I’ve told you what a brat he is when he’s woken up, haven’t I? The worst part, though? Some days, I’m pretty sure that the boys in the house are conspiring against me. Oh well. Almond Joy brownies. For the brownies, I had a little debate with myself over whether I should change them at all, or just use my regular favorite brownie recipe as-is. After the brownies are cooled, it’s time to make the coconut filling.
…and spread it evenly over them. Totally your call. Enjoy! Ingredients.