This Valentine’s Day you don’t have to choose between sweet and savory. You can have both in this delicious recipe mashup featuring Garrett Popcorn’s The Chicago Mix in a decadent brownie cookie.
Click on the image below to get the recipe, which first appeared on the Gapers Block Drive-Thru.
This recipe for malted brownies is a fun way to use a favorite childhood candy: malted milk balls. For a mess-free way to crush malted milk balls, place them in a resealable plastic freezer bag. Whack the freezer bag a few times with a rolling pin. Then push the rolling pin over the top of the bag, back and forth, until you have the desired consistency. It’s also a great stress reliever!
Preheat your oven to 350° F. Lightly grease the bottom of a 9×13-inch baking pan with butter or shortening, and set aside.
In a medium saucepan, stir the semisweet chocolate and butter over medium-low heat until melted and smooth. Remove from heat and set aside.
In a medium bowl, whisk together the flour, malted milk powder and malted milk balls. Set aside.
In the bowl of a stand mixer fitted with a whisk attachment, beat the sugar and eggs together until thick and fluffy (about 2 minutes). Add the melted chocolate mixture and vanilla. Mix to combine. Using a spatula, fold in the flour mixture, just until combined.
Spread the batter in the prepared baking pan. Bake for 30 to 35 minutes, or until toothpick inserted in center comes out with a few moist crumbs. Cool completely, about 1 hour. Cut into 8 rows by 4 rows to make 32 malted brownies.
Ingredients:
1 cup butter, cut into small chunks
1 cup all-purpose flour
1 cup malted milk powder
10 ounces semisweet chocolate, chopped
1 cup malted milk balls, crushed
1 1/2 cups dark brown sugar
3 eggs
1 tablespoon vanilla
Number of servings: 32
Cooking time: 30 minutes
Are you like me? Do you enjoy discovering new recipes? I usually find new recipes online, but I also am addicted to well-written cookbooks. This peanut butter bars recipe is lightly adapted from the Fat Witch Brownies cookbook, which is one of the best specialty cookbooks E-V-E-R.
If you’ve never had brownies from New York City’s legendary Fat Witch Bakery, well…I’m sorry. Because their deliciousness and decadence rivals those found in (shameless plug) Baked Chicago’s Simply Decadent Brownies cookbook. [If you’re a baking aficionado, then you need to get the Fat Witch cookbook. I’ll assume you already have the Baked Chicago brownies cookbook. ;0) – But if not, watch for a special announcement on February 1 kicking off National Chocolate Month.]
I was specifically searching for a peanut butter flavored dessert to bake as part of a peanut butter-themed goodie box for my niece. She – like most of the world – loves peanut butter. Overall, this recipe was easy-to-follow (all the directions are on one page – love that!). My only comment (and I always assume it could be human operator error – me) is that I was expecting a bold peanut butter flavor in these bars.
I did add semisweet chocolate chips (which the recipe says is optional, but recommends) and to me the bar tasted more like a chocolate chip cookie bar. The butter and the chocolate were the primary flavors that came through, with a hint of peanut butter peering out. I used crunchy peanut butter (as the recipe called for) but I think if I had also added rough chopped dry roasted peanuts that it would have elevated the peanut butter in the flavor profile.
That said, the bars were irresistible. I cut 9 bars from the 9×9-inch pan (recipe suggested 12 to 16 bars) because I like a big bar. And only 6 of them made it into the goodie box.
Preheat your oven to 350° F. Grease a 9-inch by 9-inch baking pan with butter. Dust with flour and tap out the excess flour.
Whisk together the flour, baking powder and salt in a medium bowl. Set aside.
Beat the eggs and sugars until smooth. Add the peanut butter and continue mixing until well combined. Beat in the vanilla and butter. Mix until thoroughly incorporated.
Add the flour mixture to the wet ingredients, mixing gently until well combined and there’s not a trace of dry ingredients. Fold in the chocolate chips.
Using a spatula, spread the dough evenly in the prepared baking pan. The batter is very thick, so this may be a challenge; using a spatula makes it easier.
Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
Let cool in plan for 1 hour before cutting into 9 large bars. Store in an airtight container for up to 3 days.
Ingredients:
2 eggs
1 cup granulated sugar
1/2 cup dark brown sugar
1/2 cup crunchy peanut butter
1 teaspoon vanilla
2 tablespoons butter, room temperature
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup semisweet chocolate chips
Number of servings: 9
Cooking time: 25 minutes
The lunatics are running the asylum in this brownie recipe featuring pistachios, walnuts and almonds. In honor of National Pistachio Day, I wanted to share this brownie recipe that is overrun with nuts – but the pistachios are (in my opinion) the star of the show.
Yes, I am a pistachio addict. It’s one of a few naturally green foods I love to eat! And because of this pistachio compulsion, I usually only stock pistachios still in the shells in my pantry so it slows down the consumption rate and gives my fingers some strength training. But when I’m ready to bake with pistachios, it’s always much easier to buy them already shelled.
With this nutty brownie recipe, you can easily substitute any of the nuts with your favorites or whatever you have in the pantry. In most cases, it’s best to use raw nuts (or peanuts) to avoid possible burning of the brownie tops. But if you closely watch the brownies while they’re baking, you could safely use roasted or dry roasted nuts (which is what I prefer to do for an earthier flavor and crunchier texture).
Ingredients
Instructions
Preheat your oven to 350° F. Lightly grease the bottom of a 9×9-inch baking pan with butter or shortening.
In a medium mixing bowl, combine the cocoa, sugar, flour, baking powder, chocolate chips and 1/4 cup each of pistachios, walnuts and almonds. Add the melted butter, milk and egg. Mix just until ingredients are blended.
Pour batter into your prepared baking pan. Using a spatula, level the batter in the pan. In a small mixing bowl, combine the remaining 1/4 cup each of pistachios, walnuts and almonds. Sprinkle the nut mixture evenly over the top of the brownie batter.
Bake for 25 minutes, or until toothpick inserted in center comes out clean. Let the brownies cool completely, about 1 hour. Cut into 4 rows by 4 rows to make 16 brownies.
https://bakedchicago.com/asylum-brownies-with-pistachios-walnuts-and-almonds/
I’ve always been surprised how little flour actually goes into most brownie recipes. Usually, the recipe calls from a half cup to a full cup of all-purpose flour. A little flour goes a very long way. And I was even more surprised when I first tried these dark chocolate flourless brownies because you almost can’t tell there’s no flour in them at all. They’re actually very moist and gooey and kind of melt in your mouth. If you have a favorite flourless baking recipe, I’d love you to share it with me and the readers of Baked Chicago.
Dark Chocolate Flourless Brownies
Preheat your oven to 350° F. Lightly grease the bottom of an 8×8-inch square baking pan with butter or shortening.
In a medium bowl, whisk together the cocoa powder, baking soda and salt. Set aside.
In a large heatproof bowl, combine butter, sugar and dark chocolate. Place the bowl over simmering water in a saucepan. Stirring often, heat until the butter and chocolate are melted and the mixture is smooth. Remove from heat and whisk in the eggs, water and vanilla. Stir in the cocoa powder mixture; fold in the chocolate chips.
Spread the batter in the prepared baking pan. Bake for 40 to 55 minutes, or until a toothpick inserted in the center comes out clean. Cool completely, about 1 hour.
Lightly dust with powdered sugar and cut into 4 rows by 4 rows to make 16 dark chocolate flourless brownies.
Ingredients:
1/4 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, cut into small pieces
1 1/4 cups granulated sugar
1 1/4 cups dark chocolate, chopped
4 eggs
1/2 cup cold water
1 teaspoon vanilla
1/3 cup semi-sweet chocolate chips
Number of servings: 16
Cooking time: 40 minutes
As a kid growing up in the 70’s, I remember begging my mom to make Jello® pudding…all the time. We were more likely to have Jello® gelatin (pudding’s less attractive sibling) for dessert, but that didn’t stop me from asking for butterscotch pudding (my favorite flavor then). Now as a grown up, I can have pudding whenever I want. That’s one of the rights given to Americans in the constitution, right!?! Be prepared, because when you make this warm brownie pudding cups recipe for family or friends, they’re going to start begging you to make it again and again. And how can you blame them?
[March 16, 2013 Update: This recipe was recognized as the winner of the Editor’s Choice Award in SplashPad Mobile’s 2013 “Stick a fork in it” recipe contest. Thank you, judges!]
Ingredients Instructions Preheat your oven to 350° F. Spray five 8-ounce ramekins with non-stick cooking spray and set aside. Place a large baking pan half full of water in the oven to get warm.
In a medium heatproof bowl over a saucepan of simmering water, stir the semisweet chocolate and butter until almost melted and smooth. Remove from heat and let cool, stirring occasionally.
In a medium bowl, sift together twice the flour, baking powder, salt, and cocoa powder. Set aside.
In a separate medium bowl, beat the eggs and vanilla until light and foamy. Add in sugar and beat until fluffy. Stir in the chocolate mixture, and then fold in dry ingredients.
Pour the batter evenly among the prepared ramekins, filling each nearly to the rim. Place the ramekins in the baking pan. The water should come halfway up the sides of ramekins.
Bake for 30 minutes, or until the brownie pudding cups have risen to just above the rim and the tops are cracked. They should be firm to the touch. Let them cool for 5 minutes, and then dust with confectioners’ sugar. Serve the brownie pudding cups warm.
Warm Brownie Pudding Cups
1/2 cup butter
1/2 cup all-purpose flour
1/2 teaspoon baking powder
pinch of salt
4 ounces semisweet chocolate, chopped
1/2 cup unsweetened cocoa powder
4 eggs, room temperature
1 teaspoon vanilla
1 cup granulated sugar
confectioners’ sugar for dusting© 2007 - 2020 Baked Chicago. All rights reserved. BAKE LIKE YOU MEAN IT ™
Happy birthday to Elvis Presley, the King of Rock ‘N ‘ Roll®. Elvis was known to love his peanut butter, bananas and bacon. All three of those flavors are rolled up into this sandwich cookie that I’ve named Cacao Jungle Cookies. I’ve thrown in some roasted cacao nibs for a deep chocolate crunch.
While the recipe calls for using semisweet chocolate in the brownie sandwich cookie base (it balances well with the banana-bacon cream filling), I also recommend trying a more decadent version of the cookie by substituting the semisweet chocolate with Scharffen Berger’s 82% Cacao Extra Dark Chocolate which gives a stronger flavor contrast.
Cacao Jungle Cookies
Preheat your oven to 350° F. Line two baking sheets with parchment paper and set aside. Cook the bacon in a skillet over medium-high heat until crispy. Remove the bacon from the pan and let cool. Finely chop the bacon and set aside.
Place the semisweet chocolate in a heatproof bowl over a saucepan of simmering water. Stir until melted; set aside and let cool. In a small bowl, stir together the flour, baking powder and salt. Set aside.
In a separate large bowl, use a mixer to beat together the butter and sugars (about 2 minutes). Add the eggs and vanilla, beating until combined. With mixer on low speed, alternately beat in the chocolate and flour mixtures. Mix just until combined. Fold in the cacao nibs by hand.
Drop the dough by heaping tablespoons, about 2 inches apart, onto the prepared baking sheets. Bake for 14 to 16 minutes. Transfer cookies to wire rack and cool completely. Yields about 32 cookies, which makes 16 sandwich cookies.
While the cookies are baking, beat the softened butter, peanut butter, mashed banana and cream cheese in a medium bowl, until just mixed. Add confectioners’ sugar and salt, mixing until combined. Fold in the bacon by hand.
Cover the bowl and refrigerate until set, about 30 minutes. When ready to assemble the cookies, put 1 tablespoon of filling on the bottom of one cookie. Then place another cookie on top.
Ingredients:
Sandwich Cookie Ingredients:
12 ounces semisweet chocolate (62% cacao), chopped
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
6 tablespoons butter
1/2 cup granulated sugar
1/2 cup dark brown sugar
3 eggs
1 teaspoon vanilla
1 cup roasted cacao nibs
Filling Ingredients:
1/2 cup butter, softened
1/2 cup crunchy peanut butter
8 ounces cream cheese, softened
1 ripe banana, mashed
1 cup confectioners’ sugar
pinch of kosher salt
4 slices of bacon, crispy and finely chopped
Number of servings: 8 (2 sandwich cookies per person)
Cooking time: 14 minutes
This brownie tart recipe is very simple to make, yet it can be quite elegant in its presentation. It’s a great dessert recipe for a dinner party or celebrating a special occasion at home (like Hump Day).
Preheat your oven to 350° F. Lightly grease and flour a 9-inch tart pan with removable sides.
In a small heatproof bowl set over a saucepan with simmering water, melt the butter. Add 2 cups of semisweet chocolate chips and remove from heat. Stir until the semisweet chocolate completely melts. Set aside to cool to room temperature.
In the bowl of a stand mixer fitted with paddle attachment, beat the eggs, sugar, espresso powder and vanilla on medium-high speed until light and fluffy (about 3 minutes). Stir in the cooled chocolate mixture.
In a separate medium bowl, combine the flour, baking powder, salt, 1 cup of semisweet chocolate chips and walnuts. Fold the flour mixture into the batter, until just combined.
Pour the batter into the prepared tart pan. Bake for 35 to 40 minutes, or until the center is puffed (top may crack slightly). Let the brownie tart cool to room temperature before removing from the tart pan.
Melt the remaining 1/4 cup semisweet chocolate chips with the heavy cream in a small saucepan over medium-low heat. Stir until smooth and remove from heat. Drizzle the chocolate over the tart and slice into 8 wedges. This brownie tart is great on its own, or perfect for pairing with your favorite ice cream.
Brownie Points: If you don’t have a tart pan, use a standard 9-inch pie pan as a substitute.
Ingredients:
6 tablespoons butter
3 1/4 cups semisweet chocolate chips
3 eggs
1 cup granulated sugar
1/2 teaspoon vanilla
1 tablespoon instant espresso powder
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup walnuts, chopped
2 to 3 tablespoons heavy cream
Number of servings: 8
Cooking time: 35 minutes
Preheat oven to 350° F. Lightly grease bottom of a 9×9-inch baking pan with butter or shortening.
In medium heatproof bowl over saucepan of simmering water, stir semisweet chocolate and 3/4 cup butter until melted and smooth. Whisk in granulated sugar. Add eggs, one at a time, whisking just until combined. Gently stir in flour, red food coloring, baking powder, 1 teaspoon vanilla and 1/8 teaspoon salt.
Spread batter in prepared baking pan. Bake for 40 to 45 minutes, or until toothpick inserted comes out with moist crumbs. Let brownies cool completely, about 1 hour.
While brownies are cooling, prepare cream cheese frosting. In medium bowl, use electric mixer on medium speed to beat cream cheese and remaining butter until creamy. Gradually add in confectioners’ sugar and 1/8 teaspoon salt, beating until blended. Stir in vanilla.
Spread frosting on top of brownies. Cut into 4 rows by 4 rows to make 16 brownies.
Ingredients:
4 ounces semisweet chocolate, chopped
3/4 cup plus 3 T butter, divided
2 cups granulated sugar
4 eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon plus 1 teaspoon vanilla, divided
1/8 teaspoon plus 1/8 teaspoon salt, divided
8 ounces cream cheese, softened
1 1/2 cups confectioners’ sugar
1 ounce red food coloring
Number of servings: 16
Cooking time: 45 minutes
Peanut butter just makes the world a better place! While the mix of peanut butter and chocolate is a universally popular flavor combination, it’s the texture of the crunchy peanut butter in these peanut butter brownies that makes them extra delicious. Don’t have crunchy peanut butter? Simply add some chopped roasted peanuts to creamy peanut butter.
Peanut Butter Whirled Brownies
Preheat your oven to 325° F. Lightly grease the bottom of an 8×8-inch baking pan with butter or shortening.
In a medium heatproof bowl set over a pan of simmering water, stir 8 tablespoons butter plus chocolates together until melted and smooth. Remove from heat and let cool slightly. In a separate medium bowl, whisk together the flour, baking powder and 1/4 teaspoon salt.
Take the chocolate mixture and whisk in the granulated sugar. Then add eggs and whisk until the mixture is smooth. Stir in 2 teaspoons vanilla. Whisk in the flour mixture, just until combined. Set aside.
For the peanut butter filling, stir together the 4 tablespoons butter, confectioners’ sugar, peanut butter, 1/4 teaspoon salt and 1/2 teaspoon vanilla in a medium bowl until smooth.
Spread 1/3 of the batter in the prepared baking pan. Drop dollops of the peanut butter filling (1 tablespoon each) on top of the batter, spaced about 1 inch apart. Drizzle the remaining batter on top and gently spread it to fill the entire pan. Drop dollops of the remaining peanut butter filling on top. With a butter knife, gently swirl the peanut butter filling by running knife lengthwise and crosswise through batter.
Bake for 45 minutes, or until a toothpick inserted in the middle comes out with a few dry crumbs. Let the peanut butter brownies cool completely, about 1 hour. Cut into 4 rows by 4 rows to make 16 peanut butter brownies.
Ingredients:
8 tablespoons plus 4 tablespoons butter, divided
2 ounces milk chocolate, chopped
4 ounces semisweet chocolate, chopped
2/3 cup all-purpose flour
1/2 teaspoon baking powder
3/4 cup crunchy peanut butter
1/4 teaspoon plus 1/4 teaspoon salt, divided
3 eggs
2 teaspoon plus 1/2 teaspoon vanilla, divided
3/4 cup granulated sugar
1/2 cup confectioners’ sugar
Number of servings: 16
Cooking time: 45 minutes
Ingredients
Instructions
Preheat oven to 350F degrees. In food processor, pulse cookies and sugar until finely ground. Add butter. Pulse until crumbs are moistened. Using bottom of dry measuring cup, press crumbs into bottom only of 9-inch removable-bottom tart pan. Place tart pan on rimmed baking sheet and bake until set (12 minutes).
Pour chocolate onto warm crust and spread with spatula. Freeze until chocolate is firm (about 5 minutes). Brush sides of tart pan with butter and set aside.
In bowl, whisk together pumpkin, egg, cream, sugar, syrup, spice and salt. Pour filling into prepared crust. Bake on rimmed baking sheet until set (45 to 50 minutes). Cool 1 hour at room temperature, then refrigerate for at least 1 hour (and up to 1 day).
Unmold tart and transfer carefully to platter.
https://bakedchicago.com/chocolate-pumpkin-tart/