brownies Archives - Baked Chicago

Desserts

Chicago Mix Brownie Cookies

I am excited to share a recipe for brownie cookies that I’ve “jacked up” with some Garrett’s Cheddar cheese and Caramel Crisp popcorn (formerly known as the Chicago Mix)!

My advice: buy a larger bag than what you need for the recipe. If you’re like me, half of it will be gone by the time you start baking in the kitchen. It’s hard to resist Garrett Popcorn!

The contrast of savory Cheddar cheese and sweet Caramel Crisp popcorn is genius on its own. But wrapped inside a brownie cookie takes it to a whole other level of decadence and goodness.

Chicago Mix Brownie Cookies

Rating: 51

Cook Time: 16 minutes

Yield: 2 dozen cookies

Ingredients

12 ounces bittersweet chocolate chips (about 2 cups)

1/2 cup all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon sea salt

6 tablespoons butter, room temperature

1 cup brown sugar

3 eggs

1 teaspoon vanilla extract

4 cups Garrett Popcorn Chicago Mix flavor

Instructions

Preheat oven to 350° F. Line a baking sheet with parchment paper; set aside.

In a microwave-safe bowl, heat the chocolate chips on high for about two minutes. Stir with a spatula to facilitate the melting process. Continue heating in microwave in additional 30-second intervals, and stirring after each interval. Be careful not to burn the chocolate. Stirring after each interval will ensure the chocolate melts evenly and the chocolate will continue to melt while you are stirring. Stir until completely melted; set aside and let cool.

In a small bowl, stir together flour, baking powder and salt. Set aside.

In a large bowl (or mixing bowl of a stand mixer), beat together butter and brown sugar (about two minutes on medium speed). Add eggs and vanilla, beating until combined.

With mixer on low speed, alternately beat in chocolate and flour mixtures. Mix just until combined. Fold in the Chicago Mix popcorn. The dough will be very thick and the popcorn will begin to breakdown in the batter.

Drop dough by heaping tablespoons, two inches apart, onto the prepared baking sheet. Bake for 12 to 16 minutes. Remove from oven and let sit for two minutes before transferring to wire rack to cool completely.

http://bakedchicago.com/chicago-mix-brownie-cookies-recipe/

Desserts

Marshmallow Cookie Crunch Brownies

Animal crackers were a childhood favorite of mine, so when I came across some at the grocery store they became the inspiration for my next brownies creation that I call Marshmallow Cookie Crunch Brownies. You can use whatever cookies you have in your pantry.

Marshmallow Cookie Crunch Brownies

Prep Time: 15 minutes; Total Time: 45 minutes

Ingredients:

10 tablespoons unsalted butter
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 cup all-purpose flour
1 teaspoon baking powder
2 cups animal crackers cookies (or substitute your favorite sandwich cookie, chopped)
1 teaspoon vanilla extract
4 eggs
pinch of sea salt
1 1/2 cups miniature marshmallows
2 cups semi-sweet chocolate chips

Directions:

Preheat your oven to 375 F degrees. Lightly grease the bottom of a 13×9-inch baking pan with butter or non-stick cooking spray. Set aside.

Whisk together dry ingredients (cocoa powder, flour, baking powder and salt) in a medium bowl; set aside.

In a large sauce pan, melt butter over low heat. Add granulated sugar, stirring until completely blended with butter. Stir in the flour mixture. When combined, remove from heat and set aside. The mixture will be very dry at this point.

In a large bowl, whisk together eggs and vanilla. Incorporate the egg mixture into the brownie batter in the sauce pan. Stir until well blended. Fold in the animal cracker cookies, marshmallows and chocolate chips.

Pour into the prepared baking pan. Spread the batter evenly to promote even baking. Bake for 25 to 30 minutes, or until set.

Let brownies cool completely, about 1 hour. Cut into 6 rows by 4 rows to make 24 brownies.

Desserts

Brownie Pops

It’s National Cake Pop Day and one of my favorite “cake on a stick” treats is a dressed up in sprinkles brownie pop!

Brownie pops are perfect for any casual party or celebration, especially with guests who are kids or adults who want something sweet in portion-controlled bites. The brownie pop makes it easy to enjoy a bite of a great dessert that satisfies the sweet tooth.

Dipped in chocolate and decorated with sprinkles, they are irresistible for kids and adults!

Brownie Pops

Cook Time: 22 minutes

Yield: 20 servings

Ingredients

1/2 cup and 1/4 cup butter, divided

2 ounces and 1 ounce unsweetened baking chocolate, divided

1 cup granulated sugar

3/4 cup all-purpose flour

2 eggs

1 teaspoon vanilla

1/4 teaspoon salt

1/2 cup confectioners' sugar

16 ounces almond bark (vanilla or chocolate-flavored)

40 lollipop sticks

nonpareils, jimmies and candies for decoration

Instructions

Preheat your oven to 350° F. Lightly grease an 8-inch square baking pan and set aside.

In a saucepan, combine 1/2 cup butter and 2 ounces of baking chocolate. Cook over medium heat, stirring constantly until melted. Remove from heat and set aside to cool slightly.

In a medium bowl, whisk together the granulated sugar, flour and salt. Pour in the almond bark mixture, and add the eggs and vanilla. Mix well.

Spread the batter evenly in the prepared baking pan. Bake for 22 minutes, or until the brownies begin to pull away from the sides of the pan. Cool pan completely, preferably on a wire rack.

Melt the remaining butter and baking chocolate in another saucepan over medium heat. Stir constantly until melted, and set aside.

Crumble the cooled brownies into a large bowl. Add the chocolate-butter mixture and confectioners' sugar and mix well.

Shape 1-inch balls with the crumbled brownie mixture. Place them on a parchment paper-lined rimmed baking sheet. Cover with plastic wrap and refrigerate until firm (at least 2 hours, but you may also refrigerate overnight).

Melt the almond bark according to package directions and keep warm. Remove one-third of the brownie balls from the refrigerator and insert the lollipop sticks. Dip the brownie balls into the melted almond bark coating. Swirl or tap off any excess. Press the coated brownie balls into your preferred decorations. I recommend using ramekins to hold each of the different decorations. At this point, you could also enlist the help of your birthday boy or girl to help with the decorating [yes, it's that easy].

Place the coated brownie pops onto parchment paper and let stand until the coating is set. Repeat with the remaining brownie pops until done. You can make these brownie pops up to one day before your event, but refrigerate any items in an airtight container.

http://bakedchicago.com/brownie-pops-recipe/

Desserts

Salted Caramel-Macadamia Nut Gingerbread Brownies

Recently, the folks at Mauna Loa Macadamia Nuts invited me to participate in a recipe contest to create an original recipe using Mauna Loa’s new Dry Roasted Chopped Macadamia Nuts. The only rule was that macadamia nuts should be the hero ingredient, so I adapted one of my most popular brownie recipes to create a new version infused with gooey salted caramel and crunchy macadamia nut flavors.

Let me know what you think!

Salted Caramel-Macadamia Nut Gingerbread Brownies

Rating: 51

Cook Time: 20 minutes

Yield: 24 brownie bars

Salted Caramel-Macadamia Nut Gingerbread Brownies

Ingredients

1/4 cup butter

2 eggs

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 cup unsweetened cocoa powder

1 cup granulated sugar

1/2 cup dark chocolate chunks

1/2 cup caramel baking chips

1 1/2 cups Mauna Loa dry roasted chopped macadamia nuts

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/3 cup molasses

1 1/2 teaspoons flaky sea salt

Instructions

Preheat oven to 350 degrees F. Lightly grease bottom of a 13x9-inch baking pan with butter.

In a large mixing bowl, combine flour, sugar, cocoa powder, ginger, cinnamon, cloves and baking soda. Set aside.

Melt butter in a microwave-safe bowl. Add molasses and eggs to the melted butter. Add wet ingredients to the flour mixture and stir just until blended. Fold in the dark chocolate chunks, caramel baking chips and chopped macadamia nuts.

Spread the batter in the prepared baking pan. Lightly sprinkle the sea salt evenly over the batter. Bake for 20 minutes. The center should be slightly firm to the touch. Cool completely for about 1 hour before cutting into bars.

Notes

Holiday breakfast muffin idea: Spoon the batter into paper-lined muffin cups until about 2/3 full. Then bake at 325 degrees F for 20 minutes.

http://bakedchicago.com/salted-caramel-macadamia-nut-gingerbread-brownies/

Desserts/ Events & Entertaining

Celebrate International Stout Day with these Scrumptious Stout-glazed Brownies

Happy International Stout Day! You don’t have to be Irish to appreciate these stout-glazed brownies. Many people aren’t familiar with stout, which is simply a strong, dark beer brewed with roasted malt or barley. If a beer is a stout, it’s considered to have a strong or the strongest flavor.

There are several kinds of stout beers: dry (Irish), imperial (Russian), porter, milk, oatmeal, coffee, oyster and even chocolate! Chocolate and beer often makes for a great combination in recipes. These stout-glazed brownies will have you dancing an Irish jig with each bite.

Want to share these stout-glazed brownies with the kids? Here are some things to consider when baking or cooking with alcohol:

alcohol boils at 172° F, so almost any kind of baking or cooking with alcohol won’t leave any in the food once it’s done. It evaporates quickly.
there’s not much alcohol in beer to begin with. It’s mostly water.
there’s not enough alcohol in beer for it to burn.

Bob’s your uncle!

Stout-glazed Brownies

Cook Time: 35 minutes

Yield: 16 servings

Ingredients

1 cup stout

3/4 cup all-purpose flour

1 cup plus 2 tablespoons butter, divided

3 eggs

1 teaspoon vanilla

12 ounces plus 4 ounces dark chocolate, chopped, divided

1 1/4 teaspoons and 1/4 teaspoon salt, divided

Instructions

Preheat your oven to 350° F. Lightly grease the bottom of a 9x9-inch baking pan with butter or shortening. In a medium saucepan, bring the stout to a boil and cook until reduced to 1/2 cup (about 10 minutes). Let cool and set aside.

In a medium heatproof bowl set on a small saucepan of simmering water, melt 12 ounces of dark chocolate and 1 cup butter. Stir constantly, until smooth. Remove from heat and cool slightly.

Whisk the sugar, eggs and vanilla in a large bowl. Gradually whisk in the chocolate mixture and 1/4 cup stout, reserving the remaining stout. Fold in the flour and 1 1/4 teaspoons salt.

Spread the batter in the prepared baking pan. Bake for 35 to 40 minutes, or until the brownies surface begins to crack. Toothpick inserted in the center should come out with moist crumbs. Cool for 20 minutes.

Stir the remaining 4 ounces of dark chocolate in a medium heatproof bowl, set on top of small saucepan of simmering water, until melted and smooth. Add the reserved 1/4 cup stout, remaining 2 tablespoons butter and remaining 1/4 teaspoon salt. Whisk until well blended.

Pour the warm glaze over the brownies. Let stand until glaze is set (about 40 minutes). Cut into 4 rows by 4 rows to make 16 stout-glazed brownies.

http://bakedchicago.com/international-stout-day/

Desserts

Summer Fun with Marshmallow Cookie Crunch Brownies

Marshmallow Cookie Crunch Brownies

Prep Time: 15 minutes; Total Time: 45 minutes

Ingredients:

10 tablespoons unsalted butter
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 cup all-purpose flour
1 teaspoon baking powder
2 cups animal crackers cookies (or substitute your favorite sandwich cookie, chopped)
1 teaspoon vanilla extract
4 eggs
pinch of sea salt
1 1/2 cups miniature marshmallows
2 cups semi-sweet chocolate chips

Directions:

Preheat your oven to 375 F degrees. Lightly grease the bottom of a 13×9-inch baking pan with butter or non-stick cooking spray. Set aside.

Whisk together dry ingredients (cocoa powder, flour, baking powder and salt) in a medium bowl; set aside.

Pour into the prepared baking pan. Spread the batter evenly to promote even baking. Bake for 25 to 30 minutes, or until set.

Let brownies cool completely, about 1 hour. Cut into 6 rows by 4 rows to make 24 brownies.

Desserts

Marshmallow Cookie Crunch Brownies

This is a sponsored post written by me on behalf of Dollar General. All opinions are 100% mine.

When I walked into my local Dollar General store, I was amazed at the variety of grocery items available, including milk, eggs and butter. I love to bake and every pantry staple I could think of was on the shelves. And at lower prices than most stores.

So I decided to make a variation on one of my favorite brownie recipes, inspired by the Clover Valley^TManimal crackers and mini marshmallows I found.

The animal crackers were so adorable that I couldn’t resist eating a few while preparing the brownies. Delish by themselves. But even better inside these Marshmallow Cookie Crunch Brownies!

Marshmallow Cookie Crunch Brownies

Prep Time: 15 minutes; Total Time: 45 minutes

Ingredients:

10 tablespoons unsalted butter
1 3/4 cups Clover Valley^TM granulated sugar
3/4 cup unsweetened cocoa powder
1 cup Clover Valley^TM all-purpose flour
1 teaspoon Clover Valley^TM baking powder
2 cups Clover Valley^TM animal crackers cookies (or substitute your favorite sandwich cookie, chopped)
1 teaspoon Clover Valley^TM vanilla extract
4 eggs
pinch of Clover Valley^TM sea salt
1 1/2 cups Clover Valley^TM miniature marshmallows
2 cups Clover Valley^TM semi-sweet chocolate chips

Directions:

Preheat your oven to 375 F degrees. Lightly grease the bottom of a 13×9-inch baking pan with butter or Clover Valley^TM non-stick cooking spray. Set aside.

Whisk together dry ingredients (cocoa powder, flour, baking powder and salt) in a medium bowl; set aside.

Pour into the prepared baking pan. Spread the batter evenly to promote even baking. Bake for 25 to 30 minutes, or until set.

Let brownies cool completely, about 1 hour. Cut into 6 rows by 4 rows to make 24 brownies.

Save on your baking needs with Dollar General. For other recipe ideas featuring everyday Clover Valley^TM pantry items that cost less, check out Dollar General on Facebook, Instagram and Pinterest.

Desserts

Celebrate National Cake Pop Day with Brownie Pops

It’s National Cake Pop Day and one of my favorite “cake on a stick” treats is a dressed up in sprinkles brownie pop!

Dipped in chocolate and decorated with sprinkles, they are irresistible for kids and adults!

Brownie Pops

Cook Time: 22 minutes

Yield: 20 servings

Ingredients

1/2 cup and 1/4 cup butter, divided

2 ounces and 1 ounce unsweetened baking chocolate, divided

1 cup granulated sugar

3/4 cup all-purpose flour

2 eggs

1 teaspoon vanilla

1/4 teaspoon salt

1/2 cup confectioners' sugar

16 ounces almond bark (vanilla or chocolate-flavored)

40 lollipop sticks

nonpareils, jimmies and candies for decoration

Instructions

Preheat your oven to 350° F. Lightly grease an 8-inch square baking pan and set aside.

In a saucepan, combine 1/2 cup butter and 2 ounces of baking chocolate. Cook over medium heat, stirring constantly until melted. Remove from heat and set aside to cool slightly.

In a medium bowl, whisk together the granulated sugar, flour and salt. Pour in the almond bark mixture, and add the eggs and vanilla. Mix well.

Spread the batter evenly in the prepared baking pan. Bake for 22 minutes, or until the brownies begin to pull away from the sides of the pan. Cool pan completely, preferably on a wire rack.

Melt the remaining butter and baking chocolate in another saucepan over medium heat. Stir constantly until melted, and set aside.

Crumble the cooled brownies into a large bowl. Add the chocolate-butter mixture and confectioners' sugar and mix well.

http://bakedchicago.com/national-cake-pop-day/

Desserts

Chicago Mix Brownie Cookies

Happy National Brownie Day, y’all! I am excited to share a recipe for brownie cookies that I’ve “jacked up” with some Garrett’s Cheddar cheese and Caramel Crisp popcorn!

My advice: buy a larger bag than what you need for the recipe. If you’re like me, half of it will be gone by the time you start baking in the kitchen. It’s hard to resist Garrett Popcorn!

The contrast of savory Cheddar cheese and sweet Caramel Crisp popcorn is genius on its own. But wrapped inside a brownie cookie takes it to a whole other level of decadence and goodness.

Chicago Mix Brownie Cookies

Rating: 51

Cook Time: 16 minutes

Yield: 2 dozen cookies

Ingredients

12 ounces bittersweet chocolate chips (about 2 cups)

1/2 cup all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon sea salt

6 tablespoons butter, room temperature

1 cup brown sugar

3 eggs

1 teaspoon vanilla extract

4 cups Garrett Popcorn Chicago Mix flavor

Instructions

Preheat oven to 350° F. Line a baking sheet with parchment paper; set aside.

In a small bowl, stir together flour, baking powder and salt. Set aside.

In a large bowl (or mixing bowl of a stand mixer), beat together butter and brown sugar (about two minutes on medium speed). Add eggs and vanilla, beating until combined.

http://bakedchicago.com/chicago-mix-brownie-cookies/

Desserts

Gingerbread Brownies Recipe, available exclusively on Yummly!

As the holidays fast approach, certain flavors like pumpkin, peppermint and gingerbread take center stage in a variety of kitchen creations. To kick off the holiday baking season and to celebrate the start of the 7th year of the Baked Chicago blog, you’ll find my Gingerbread Brownies recipe exclusively on Yummly. This gingerbread brownie recipe is an easy way to get your gingerbread fix in a simply decadent (and deliciously easy) dessert that you can make any night of the week. Click here for the recipe.

Desserts

Cappuccino Brownies

Eat your coffee! These cappuccino brownies are rich, dark and flavorful. And don’t worry if you don’t have instant espresso powder in your pantry; you can substitute instant coffee powder instead – preferably a dark roast.

Cappuccino Brownies

cappuccino brownies

Cook Time: 30 minutes

Yield: 16

cappuccino brownies

These cappuccino brownies are rich, dark and flavorful. And don't worry if you don’t have instant espresso powder in your pantry; you can substitute instant coffee powder instead – preferably a dark roast.

Ingredients

1/2 cup butter

4 ounces unsweetened chocolate, chopped

1 1/2 cups granulated sugar

1 cup all-purpose flour

2 teaspoon vanilla

3/4 cup dark chocolate chips

4 eggs

1 tablespoon instant espresso powder

3/4 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

Instructions

Preheat your oven to 325° F. Lightly grease the bottom of a 9x9-inch square baking pan with butter or shortening. Set aside.

In a large saucepan, melt the unsweetened chocolate and butter over very low heat. Stir constantly until the chocolate and butter are completely melted. Remove the saucepan from the heat and whisk in the sugar, espresso powder and vanilla. Add the eggs after the mixture has slightly cooled.

In a medium bowl, whisk together the flour, cinnamon, nutmeg and salt. Add the flour mixture to the chocolate mixture. Stir until just combined and then fold in the dark chocolate chips.

Spread the batter in the prepared baking pan. Bake for about 30 to 35 minutes, or until a toothpick inserted in the center comes out almost clean. Cool completely, about 1 hour. Cut into 4 rows by 4 rows to make 16 cappuccino brownies.

http://bakedchicago.com/cappuccino-brownies-recipe/

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Desserts

German Chocolate Brownies

Preheat oven to 350° F. Lightly grease bottom of an 8×8-inch baking pan with butter or shortening.

In medium saucepan, stir dark chocolate and 3/4 cup butter over medium-low heat until melted and smooth. Remove from heat. Whisk in 1 cup of sugar, 3 eggs, 1 teaspoon vanilla and salt. Gradually add in flour, stirring just until combined. Spread batter in the prepared baking pan. Bake for 30 to 35 minutes. Let brownies cool completely, about 1 hour.

Prepare frosting by combining evaporated milk, 1/2 cup sugar, egg yolk and 4 tablespoons butter in large saucepan. Cook over low heat, stirring constantly until thickened (about 5 minutes). Remove from heat and stir in 1 teaspoon vanilla, pecans and coconut. While frosting is still warm, spread on brownies. Cut into 4 rows by 4 rows to make 16 brownies.

Brownie Points: Evaporated milk is milk that’s been cooked down to allow water content to evaporate. The concentrate is canned, and the result is heavier, creamier milk with a slightly toasted or caramelized flavor. If you don’t have evaporated milk in the pantry, make your own! To produce 1 cup of evaporated milk, simmer 2 1/4 cups of regular milk in a small saucepan over medium-low heat until it reduces to 1 cup.

Ingredients:

4 ounces dark chocolate, chopped
1/2 cup evaporated milk
1 cup and 1/2 cup granulated sugar, divided
3 eggs and 1 egg yolk, divided
3/4 cup plus 4 tablespoons butter, divided
1/4 teaspoon salt
1 cup all-purpose flour
1 teaspoon plus 1 teaspoon vanilla, divided
1/2 cup toasted pecans, chopped
1/2 cup toasted coconut flakes

Number of servings: 16

Cooking time: 30 minutes

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