Archive for the 'Brownies & Bars' Category

Twix Caramel Brownies

When I first saw the recipe for these Twix Caramel Brownies on the blog ‘Two Peas and Their Pod’, I could not get them out of my mind.  I mean, how can you resist brownies made out of chocolate, caramel, and Twix bars??  I absolutely love the combination of chocolate and caramel, so I knew I would love these brownies.  After a few days went by and I still couldn’t stop thinking about these brownies, I finally decided it was time to give into my craving, so I picked up some Twix bars and caramel sauce at the grocery store, and then got to work in my kitchen.

And all I can say is wow.  These brownies are amazing!  They are definitely some of the best brownies I have ever had.  They are so fudgy, rich, and chocolaty.  And the addition of caramel and Twix bars takes them over the top – I love the extra little bit of crunch and sweetness that the Twix bars impart.  If you are in the mood for a fancier variation of classic brownies, try these Twix caramel brownies!

Twix Caramel Brownies

(print recipe)

Ingredients:

  • 1 cup (2 sticks) butter
  • 2 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • ¾ cup cocoa
  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 ½ cups chopped Twix candy bars
  • 1/3 cup caramel ice cream topping

Directions:

1. Heat oven to 350°F. Grease a 9 x 13 pan with cooking spray. Set aside.

2. Place butter in a medium saucepan on the stove. Heat over medium heat until the butter is melted. Remove from the heat and stir in sugar and vanilla extract. Add the eggs, one at a time, beating well with spoon after each addition. Add cocoa; stir until well blended. Add flour, baking powder and salt; stir until combined. Stir in Twix candy bar chunks. Pour batter into prepared pan.

3. Drizzle caramel evenly over the brownies. Using a toothpick, swirl caramel into brownies. Bake for 35-40 minutes or until brownies begin to pull away from sides of pan and a toothpick inserted in the middle comes out clean. Cool brownies completely in pan on a wire rack. Once cool, cut into squares and serve.

Yield: 24 brownies

Source: Two Peas and Their Pod

One Year Ago: White Wine Sangria


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Coffee ‘n’ Cream Brownies

This recipe for Coffee and Cream brownies comes from the cookbook ‘Taste of Home Cookies’, which I picked up on sale at Costco a few years ago.  This book has tons of recipes for cookies and cookie-type desserts in it, including these delicious brownies.  These 3-layer brownies are comprised of a brownie layer, topped with an espresso buttercream layer, followed by a layer of chocolate ganache.  The espresso layer tastes very similar to my favorite mocha buttercream frosting.  You really cannot go wrong when you top brownies with frosting and chocolate ganache!  These brownies are so rich and chocolaty.  I love the creamy topping on the chewy brownie base.  They are the perfect thing to bake to satisfy any chocolate craving!

Coffee ‘n’ Cream Brownies

(print recipe)

Ingredients:

For the Brownie Layer:

  • ½ cup butter, cubed
  • 3 ounces unsweetened chocolate, chopped
  • 2 eggs
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2/3 cup all-purpose flour
  • ¼ teaspoon baking soda

For the Espresso Buttercream Layer:

  • 4 tablespoons heavy whipping cream
  • 1 ½ teaspoons instant espresso powder
  • 3 tablespoons butter, softened
  • 1 ½ cups confectioners’ sugar

For the Chocolate Ganache Layer:

  • 1 cup (6 ounces) semisweet chocolate chips
  • 1/3 cup heavy whipping cream

Directions:

  1. In a microwave, melt the butter and chocolate; stir until smooth.  Cool slightly.  In a small bowl, whisk together the eggs, sugar and vanilla; then stir in the chocolate mixture.  In a separate small bowl, combine the flour and baking soda.  Gradually add the flour/baking soda mixture to the chocolate mixture and stir until fully incorporated.
  2. Spread the brownie batter into a greased 8-in. square baking dish.  Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean (do not overbake).  Cool on a wire rack.
  3. To make the espresso buttercream filling:  Combine the cream and espresso powder in a small bowl; stir until the espresso powder is dissolved.  Using a mixer (my hand held mixer worked well for this), cream the butter and confectioners’ sugar together until light and fluffy.  Beat in the coffee mixture until light and fluffy, and then spread the filling over the cooled brownies.  Place the brownies in the refrigerator while you make the chocolate ganache layer.
  4. To make the chocolate ganache layer:  In a small saucepan, combine the chocolate chips and heavy whipping cream.  Cook and stir over low heat until the chocolate is melted and the mixture is thickened.  Cool slightly.  Carefully spread over the buttercream filling (I just poured the ganache over the filling and then gently tilted the pan from side to side until it had completely spread to cover the filling).  Place the brownies in the refrigerator for 30 minutes or until the glaze is set.  Cut into squares and serve.  Store the brownies in the refrigerator. 

Source: Adapted from Taste of Home Cookies

Peanut Butter Chocolate Chip Bars

If you like chocolate and peanut butter, then you will love these peanut butter chocolate chip bars.  They taste like peanut butter chocolate chip cookies, but because they are in bar form, they only take a few minutes to mix up.  And while they bake, they will make your house smell amazing!  They are the perfect thing to make for dessert or a snack.  Enjoy!

Peanut Butter Chocolate Chip Bars

Ingredients

  • 6 tablespoons unsalted butter
  • ½ cup creamy peanut butter (I use Skippy Natural)
  • 1 cup sugar
  • ¼ cup light brown sugar, packed
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup flour
  • ¼ teaspoon coarse salt
  • 1 teaspoon baking powder
  • 1 cup chocolate chips (semi-sweet)

Directions

  1. Preheat oven to 350. Lightly grease an 8 x 8″ pan.
  2. Whisk together the flour, salt and baking powder.  Set aside.
  3. Using a mixer, cream the butter and peanut butter together until smooth.  Beat in the sugars until combined.  Add the eggs, one at a time, scraping down the bowl after each addition.  Stir in the vanilla extract.
  4. Stir in the flour mixture.  Add the chocolate chips, stirring until combined.  Spread the batter into the prepared pan and bake for about 30- 32 minutes.  Cool completely before cutting.

Source: slightly adapted from Bake at 350; originally adapted from The King Arthur Flour’s Cookie Companion


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