Showing posts with label Brownies. Show all posts
Showing posts with label Brownies. Show all posts

Reese's Brownies with Peanut Butter Frosting

Wednesday, February 6, 2013

I have a favourite brownie recipe that I like to use always. Recently, I was experimenting with different types of brownies and made some yummy and healthy black bean brownies a few weeks ago. This time, I wanted to try adding a kick to the brownies. I looked through my cupboard and saw I had some Ghirardelli chocolate squares left over from Christmas, and some Easter Reese's mini peanut butter cups I recently bought. After making a well thought-out decision (*ahem*...through enie-menie-miney-moe), the decision was the peanut butter cups. I used the same recipe as my go-to brownie recipe, but I doubled the batter size and adding a bit of cocoa for a darker colour. You will also notice that I am not using too much sugar - I feel that the chocolate from the cups as well as the frosting will have enough sweetness that too much sugar in the cake will just be too  much. I am hoping to make some Ghirardelli brownies in the near future. Enjoy!

Reese's Brownies with Peanut Butter Frosting

Reese's Brownies with Peanut Butter Frosting
Prep time: 5 min        Cook Time: 30 min           Yield: 16 servings

Ingredients
Brownies
- 1 cup butter, cubed
- 1 cup semi-sweet chocolate
- 1/2 cup sugar
- 2 tsp. vanilla extract
- 4 large eggs
- 4 tbsp. unsweetened cocoa powder
- 1 cup all purpose flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 14 mini Reese's peanut butter cups, unwrapped and chopped
Peanut Butter Frosting
- 1/3 cup butter, softened
- 1 cup powdered sugar
- 1/2 cup smooth peanut butter
- 4 tbsp. milk
- Mini Reese's peanut butter cups, unwrapped and chopped for garnish

Directions
Brownies
1. Preheat oven to 350°F. Grease and flour a 9-inch square cake pan.
2. Melt butter and chocolate in a double broiler over low heat, stirring until smooth and melted through. Remove from heat. Add sugar, vanilla and cocoa powder, beating well. Add eggs, beating after each addition.
3. In a separate bowl, combine flour, baking powder and salt. Stir until mixed. Add to chocolate mixture, stirring until well blended. Spread half of the batter in prepared cake pan. Sprinkle with peanut butter cups. Top with remaining batter.
4. Bake for 30 minutes, or until a toothpick inserted comes out clean. Let cool completely in pan.
Peanut Butter Frosting
1. In a medium bowl, whip butter and peanut butter until combined. Add powdered sugar and stir until combined. Add milk, one tablespoon at a time until mixture becomes smooth.
2. Spread frosting on top of cooled brownies. Sprinkle with chopped peanut butter cups.

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Skinny Black Bean Brownies

Thursday, January 24, 2013

I found this recipe once when I was searching for beans recipes. It was sort of an accidental find, but after trying this recipe I am so happy I did find it! I promise they do not taste like beans at all! That was my biggest fear before I even tried making them. But something inside me wanted to try them since they sounded so delicious. And the only tool you need to make them is a food processor or blender. These are low in fat because they don't have a single drop of butter, high in fibre due to the beans, and gluten free since there is no flour. And they are so chewy and delicious! A great vegetarian dessert!

Start off with the beans. Process them in a food processor to get a nice bean paste.

Add 1/2 cup unsweetened cocoa powder, 3 eggs, 3/4 cups sugar, 3 tbsp vegetable oil, 1 1/2 tsp vanilla extract, and 1/2 tsp baking powder.

Pulse it all together into a smooth batter.

Pour batter into a greased or parchment paper-lined 8x8-inch pan. Sprinkle the top with chocolate chips (you can also do chopped walnuts or pecans). Bake for 30 minutes at 350°F.

Enjoy!
Skinny Black Bean Brownies

Black Bean Brownies
Prep time: 5 min        Cook Time: 30 min           Yield: 12 brownie squares

Ingredients
- 1 19-oz can black beans, drained and rinsed well
- 1/2 cup unsweetened cocoa powder
- 3 tbsp vegetable oil
- 3 eggs
- 3/4 cup sugar
- 1/2 tsp baking powder
- 1 1/2 tsp vanilla extract
- Pinch salt

- Chopped walnuts, pecans, or chocolate chips for garnish (optional)

Directions
1. Preheat oven to 350˚F. Grease an 8x8-inch pan, or line with parchment paper.
2. In a food processor, puree black beans until smooth. Add remainder of the ingredients and pulse until smooth and all combined.
3. Pour into baking dish. Sprinkle with walnuts, pecans or chocolate chips, if using. Bake in centre of the oven for 30 minutes, or until an inserted toothpick comes out clean.

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Chewy Decadent Brownies

Friday, October 12, 2012

Hi! Thanks for stopping by on this Bakefest Friday. It was my little sister's birthday last week, and I decided to make her her all-time fave dessert - brownies! She loves the brownies that I make, and I love making it for her. It's super easy, and the outcome is dee-lish! These brownies turn out chewy, moist with a bit of a cakey texture. And the best thing is that you don't need to glob on any extra frosting on top (Unless you want to! But make sure to cut down on the sugar in the batter if you do).

Start off by melting 1/2 cup butter and 100 grams semi-sweet chocolate chips in a double boiler over low heat. I do not have a double boiler so for this method, I simply used a small pot filled with water and placed my butter and chocolate chips in a stainless steel bowl. You can either use a bowl or another small pot. But be warned: for either method, make sure that the water does not touch the top pot or bowl.

I melted the butter first and then added the chocolate chips. I find this method works well, since the chocolate melts easier when submerged in the butter. Plus, you don't end up with burnt chocolate if you forget to stir!

Once the chocolate is all melted, you get a thick consistency of this mixture. Take it off the heat.

I transferred the mixture to a bigger bowl, but you don't have to if your bowl is deep enough. Add 1 cup granulated sugar and 1 tsp. vanilla extract. Beat well. I used a whisk, but you can always use a stand-up or hand held mixer. I just like to ensure all of the ingredients are mixed thoroughly. Add 3 eggs, one at a time, beating lightly after each addition.  In a separate bowl, combine flour, baking powder and salt. Stir well. Add this to chocolate mixture, beating until well blended.

Pour chocolate mixture in a greased and floured 9-inch square cake pan, to avoid your brownies getting stuck to the pan. You can sprinkle the top with pecans, walnuts, or M&M's. I used chocolate chips instead.

Bake for 30 minutes or until set at 350°F. Let cool completely in pan.

Enjoy!

Chewy Decadent Brownies
Prep time: 10 min        Cook Time: 30 min           Yield: 16 squares

Ingredients
- 1/2 cup butter
- 100g semi-sweet chocolate chips
- 1 cup granulated sugar
- 1 tsp. vanilla
- 3 eggs
- 2/3 cup all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. salt

Directions
1. Preheat oven to 350°F. Grease and flour a 9-inch square cake pan.
2. Melt butter and chocolate in a double broiler over low heat, stirring until smooth and melted through. Remove from heat. Add sugar and vanilla, beating well. Add eggs, beating after each addition.
3. In a separate bowl, combine flour, baking powder and salt. Stir until mixed. Add to chocolate mixture, stirring until well blended. Spread in prepared cake pan.
4. Bake for 30 minutes, or until a toothpick inserted comes out clean. Let cool completely in pan.

Variations:
Add 1/2 cup chopped pecans or walnuts.
Add 1/3 cup M&M's chocolate candies.
Once cooled, frost with chocolate frosting.
Add an extra egg to the batter for a more cake-like texture, or use 2 eggs for a more chewier brownie. 



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