Pumpkin Chocolate Brownies

I came across this brownie recipe in a recent issue of People magazine. At first it sounded great, but, then I started to make them and I began to question them due to the vast amount of ingredients.

In one bowl I sifted together flour, cinnamon, ginger, nutmeg and salt. In another bowl I combined 9 eggs, 2 1/2 cups of pumpkin puree and 4 1/3 cups of sugar. And finally, in another bowl I melted 1 2/3 cups of unsalted butter. YIKES! I’ve made brownies from scratch before and usually they require about 4 eggs or so and definitely not that much sugar. Oh, and if you didn’t know 1 2/3 cups of butter is roughly 27 tablespoons! So, I had my doubts, but I plowed ahead.

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To combine these three, I continued to beat the pumpkin mixture on low while slowly adding in the melted butter and then gradually added in the flour until the mixture was completely blended.

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And finally I stirred in 1 1/2 cups of semi-sweet chocolate chips.

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Next, I spread the batter into a greased 18 x 12 – inch rimmed baking sheet.

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And baked it for about 45 minutes, until a cake tester came out clean in the center.

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And after letting them cool completely I went to slice them and problems quickly arose. While they did appear to be completely cooked for some reason when I went to slice them they seemed to be undercooked in the middle. Granted, if I had left them in the oven longer the edges would have really burned. So while it appeared that I would have been able to slice these into 20 healthy-sized brownies I really only ended up with 12. While they did taste good the verdict is out as to whether or not I will make them again. I actually brought them to a friend’s house and we jokingly coined them “The $50 Brownies” because of the amount of ingredients… LOL!

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Pumpkin Chocolate Brownies

Ingredients:

2 1/4 cups flour

1 1/4 teaspoon cinnamon

1/8 teaspoon ginger

1/4 teaspoon nutmeg

1/4 teaspoon salt

9 large eggs

2 1/2 cups pumpkin puree

4 1/3 cups sugar

1 2/3 cups unsalted butter, melted

1 1/2 cups semi-sweet chocolate chips

Directions:

Preheat oven to 350 F. Grease an 18 x 12 inch rimmed baking sheet.

In a medium bowl sift together the flour, cinnamon, ginger, nutmeg and salt.

In a large bowl, using an electric mixer, beat together the eggs and the pumpkin puree on medium speed until well combined. Add the sugar and continue beating until all ingredients are well combined.

With the mixer running, slowly add the melted butter to the pumpkin mixture. Gradually add in the flour mixture until fully incorporated, scraping the sides of the bowl as necessary. Stir in the chocolate chips.

Spread the batter into the prepared baking sheet and bake for about 45 minutes, until a cake tester or toothpick inserted in the center comes out clean.

Cool completely and then slice.

Recipe from Buddy Valastro People Magazine

 

S’mores Brownies

I hope you are all having a wonderful summer thus far! Today I have a treat for you that is perfect for these summer days, a spin on a favorite campfire treat… S’mores Brownies.

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I began by spraying a 9 x 13 inch pan with cooking spray and lining it with graham crackers.

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Next, I made my brownie batter and poured it right over the graham crackers…

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And then baked it in a pre-heated 325 F oven for 40 minutes, until a cake tester inserted in the middle came out almost clean.

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I then switched my oven to the broiler setting and topped the brownie with mini marshmallows, chocolate chips and crushed graham crackers and placed it back in the oven for just about a minute until the marshmallows began to brown.

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I let the brownie cool on a wire rack and then transferred it to a cutting board to slice it. The key is to make sure the brownies have completely cooled before slicing into them, if you slice them too soon you will have a marshmallow mess as they will still be warm and gooey and the brownies will fall apart as they won’t have had enough time to set. I speak from experience on the latter.

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These brownies were perfect! The texture was spot-on… Not cakelike or too dense. And while you may think that the addition of the marshmallows and chocolate chips on top would make them too sweet, the opposite is true, it enhanced the flavor of the chocolate in the brownies. And let’s not forget the graham crackers on the bottom, they incorporated nicely into the brownie and while you may think they would get crispier when baked they actually provided a soft base to the brownies, sort of like a built-in plate. Overall, all of these flavors and textures worked together perfectly; just like your regular S’mores does.

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S’mores Brownies

Makes 12 Brownies

 Ingredients:

10 graham crackers

3 cups mini marshmallows

2 cups semi-sweet chocolate chips, plus an additional 1/2 cup for the topping

1 stick unsalted butter

3/4 cup granulated sugar

3/4 cup light brown sugar

4 eggs

1 teaspoon vanilla extract

1 cup flour

1/2 teaspoon salt

Directions:

Preheat the oven to 325 F. Spray a 9 x 13 inch pan with cooking spray and line it with graham crackers.

In a medium saucepan melt 2 cups of the chocolate chips with the stick of butter over low heat, stirring frequently.

Once the chocolate chips and butter have melted remove from the heat and whisk in the granulate sugar and light brown sugar, cool slightly.

Whisk in the eggs, one at a time and then the vanilla extract.

Stir in the flour and salt and pour the batter over the graham crackers.

Bake for 40 – 45 minutes, until a tester inserted in the middle come out almost clean.

Remove the pan from the oven and set the oven to the broiler setting. Top the brownie with the mini marshmallows, and the remaining chocolate chips and graham crackers – crush the graham crackers. Place the pan back in the oven for 30 – 60 seconds, until the marshmallows begin to brown. Remove from the oven and transfer to a wire rack to cool completely. Once cooled transfer the brownie to a cutting board and slice into 12 pieces.

Cheesecake Brownies

Brownies… They are probably the one thing I don’t bake too much of. I’m not really sure why that is since I do like them, especially when they have walnuts in them. Yum! I tend to like that crunchy texture in my deserts… walnuts in brownies or loaf cakes, sprinkles on cupcakes and ice cream and so forth. As I am thinking about it I think the major turn-off I have with brownies is having to slice them once they are cooled. They always tend to fall apart on me and I never end up with the amount the recipe says I’ll have; 12 somehow becomes 8 or 9. But, with this recipe not only did I end up with some delicious brownies, but, I also was able to cut them into 16 equal brownies as the recipe called for.

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In the bowl of my stand mixer I combined a box of Chocolate Fudge cake mix, oil, water and an egg and using the stir setting I mixed the ingredients until they were smooth. I then added in a 1/2 cup of chocolate chips and continued mixing until they were well incorporated.

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I then spread the mixture into a 13 x 9 inch pan that I sprayed with baking spray.

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Using a hand mixer – these are the times that I wish I had a second bowl for my stand mixer – I combined cream cheese, sugar, vanilla extract and an egg and beat the ingredients until they were smooth.

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After spreading the cream cheese mixture over the chocolate mixture I sprinkled chocolate chips over it.

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Once it was done baking – 35 minutes in a 350 F preheated oven – I let the brownies cool completely in the pan over a wire a rack.

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After some careful maneuvering – flipping and sliding – I placed the brownies on a large cutting board so I could cut them.

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And then it was time to enjoy them! Overall this recipe is a keeper. While the brownies are made using a cake mix they definitely tasted like they were made from scratch – i.e. flour, cocoa powder, etc. And the chocolate chips added to the brownie batter offer a nice texture and extra dose of chocolate in each bite. These brownies actually reminded me of the Mini Chocolate-Chip Cheesecakes I posted about a few years ago and continues to be a treat I make over and over again as it is a hit amongst many of my friends. And I am sure these brownies will become something I make quite a few more times.

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Cheesecake Brownies

Yield: 16 servings

Ingredients:

1 box Chocolate Fudge Cake Mix (Betty Crocker SuperMoist)

3/4 cup vegetable oil

2 tablespoons water

2 eggs

1 cup semisweet chocolate chips

1 8oz. package cream cheese, softened

1/4 cup sugar

1/2 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 F. Prep a 13 x 9-inch pan by spraying the bottom with baking spray.

2. In a medium bowl, stir the cake mix, oil, water and 1 of the eggs until smooth. Stir in 1/2 cup of the chocolate chips. Spread batter into prepared pan.

3. In a medium bowl, beat the cream cheese, sugar, vanilla extract and remaining 1 egg with an electric mixer until smooth. Spread the mixture over the batter and sprinkle with the remaining 1/2 cup chocolate chips.

4. Bake 35 to 40 minutes or until a toothpick inserted in brownie 1 inch from the side of the pan comes out almost clean. Cool completely in pan on a wire rack, about 1 hour 30 minutes. Cut into 4 rows by 4 rows.

Snowed-In Fudgy Walnut Brownies

So this past weekend I was held-up indoors after Nemo dropped 20 plus inches of snow in my area. While I was able to shovel the walkway & driveway and clean off my car – which was a painstaking task as I drive an SUV and cleaning the snow off the top of it is no fun (it’s one of the few times I wish I was an inch or two taller) – I couldn’t leave my block as the plows did clean the main roads in my area but didn’t get to the side streets. One of which I live on. So, what is a girl to do, well, this one decided to bake some brownies. I figured I deserved something sweet after all the hard work I did.

I remembered that I had a mini-recipe pullout from a Food Network Magazine with fifty different brownie recipes. I decided to keep it simple since I was sure I would have the ingredients for traditional brownies but not for anything too “wild.” There is a recipe for Cherry Almond Brownies that I am sure would be delicious, but, those will have to wait for another day. Hence, my Snowed-In Fudgy Walnut Brownies.

The ingredients were quite basic: Semi-sweet chocolate chips, butter, light brown sugar, granulated sugar, eggs, vanilla extract, flour and salt. And since I like some texture to my brownies I added in walnuts. The last time I made brownies I actually used cocoa powder so I was taken aback by using chocolate chips instead. Luckily I buy them whenever they’re on sale and store them in my refrigerator because you never know what may come up… like a snowstorm!

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I started off by melting the chocolate chips and butter in a saucepan over low heat.

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Once the chocolate chips and butter were melted I removed it from the heat and whisked in both of the sugars. As you can see the mixture got quite thick.

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After letting it cool for a few minutes I whisked in four eggs one at a time and then the vanilla extract. I was actually going to do this by hand but immediately changed my mind and whipped out my hand mixer instead. My arm already had a good workout from clearing the snow.

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I did swap out the mixer for a rubber spatula though when I added in the flour and salt. I didn’t want to make too much of a mess since I wasn’t working with a deep bowl.

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And finally I folded in the walnuts.

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In prepping my baking dish I decided to go with the easy removal method and sprayed my dish with baking spray, lined it with aluminum foil ensuring that it was a large enough piece to overhang at the ends and then sprayed the aluminum foil with the baking spray. Once the batter was ready I spread into the prepared dish.

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After baking for 45 minutes in a 325 degree oven my brownies were done.

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I let them cool for about two hours before I sliced them into twelve almost perfect squares.

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They were quite yummy and surprisingly not as sweet as I thought they would be considering they were made with chocolate chips and a cup and a half of sugar. They were also the perfect complement to my chai tea as I watched the Grammy’s on Sunday night!

Fudgy Walnut Brownies

Ingredients

2 cups semi-sweet chocolate chips

1 stick unsalted butter

3/4 cup light-brown sugar

3/4 cup granulated sugar

4 eggs

1 teaspoon vanilla extract

1 cup flour

1/2 teaspoon salt

1 cup chopped walnuts

Directions

Preheat the oven to 325 degrees.

Coat a 9×13 pan with cooking spray. For easy removal, line the pan with foil leaving an overhang, then coat with more cooking spray.

Melt the chocolate chips and butter in a saucepan over low heat, stirring. Off the heat, whisk in each of the sugars; cool slightly. Whisk in the eggs one at a time and the vanilla extract. Stir in the flour and the salt. Fold in the walnuts. Spread the batter into the prepared pan and bake for 45 minutes.

Cool on a rack, then cut into squares.