FlufferNutter Brownies

Having a smell-o-puter would really come in handy now...

I didn’t know it could get any better. After devouring MANY slutty brownies, I didn’t know that I could create an even more delicious brownie, until today.

Recently, I had tried my first fluffernutter sandwich. I know, shocking, but my mother would never buy it for me claiming that it would “rot my teeth”.  I can not disagree with the fact that marshmallow fluff is probably at least 50% sugar, but it was delicious. The combination of the creamy peanut butter with the sweet marshmallow captured my heart at first bite. So, when I stumbled upon this recipe, I KNEW I had to try it.

It is an extremely easy box mix recipe. For a college student pressed for time, it is a perfect treat to make. I wish that it was more difficult to make because I will be tempted to make this on a weekly basis. According to myfitnesspal, each brownie (out of twenty total) is approximately 258 calories which isn’t THAT bad…right??? :X

I got this recipe off of BruCrew Life.

Ingredients:

  • 1 brownie mix
  • 2/3 c. oil
  • 1/4 c. water
  • 2 eggs
  • 1 bag peanut butter eggs (or cups)
  • 1 c. marshmallow fluff
  1. Spray a 9×13 pan with baking spray and set aside. Preheat the oven to 350* In a large mixing bowl combine the brownie mix, oil, water, and eggs. Beat until just combined.
  2. Spread half the brownie batter in the bottom of the prepared pan. Lay the peanut butter eggs on top of the batter. Drop spoonfuls of marshmallow fluff around each egg. Top with the rest of the brownie batter. Spread the batter completely over all the marshmallow fluff swirling slightly.
  3. Bake for 25 minutes. Cool completely before cutting into the brownies.
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1,000 views! And Oreo Stuffed Brownies

I started this blog two months ago, not expecting much at all. It was meant to simply be a hobby and a way for me to share recipes with friends for treats that they have enjoyed in the past. Though it may not seem like much to some, I am SO EXCITED that in 60 days I have accrued over 1,000 views. I am so glad that I have the ability to not only spread my love for baking to friends, but also to strangers around the world! I promise you that this year will bring bigger, and better (if at all possible :P) recipes!

As my fellow bakers know, baking can be dangerous! Me, being as clumsy as I am, is at even higher risk of injury. Yesterday, while making the delicious treats pictured above, I endured quite a large baking war wound: a burn  to the hand. I was horrified that it would turn into a nasty blister, but luckily none have appeared.

I survived the great burn of 2012.

In the end, these oreo stuffed brownies turned out delicious and the prognosis for my hand is good!

If you haven’t checked out my previous posts, I love to incorporate different flavors and combinations of a variety of baked goods into one epic dessert. One of my favorite things to do is to add oreos to any ol’ recipe; oreos make EVERYTHING taste better! Luckily, Picky Palate (one of my FAVORITE blogs!) shares my love for adding oreos to everything. She adds icing and sprinkles to her creation, but I am not a humongous fan of icing on brownies.

The end result for this recipe is a delicious, moist, chocolate-y and creamy (from the center of the oreo) brownie. This is a great recipe for my fellow college students; it is quick, extremely simple, and the portion sizes are perfect (one muffin cup!).

Ingredients:

1 brownie mix (I buy the 9×13 variety, although I don’t believe that matters!)

1 box of oreos ( I use the double-stuffed variety…more yummy cream!)

  1. Preheat oven to 350 degrees. Prepare brownie mix, following the instructions on the box; leave in mixing bowl. Generously spray two muffin tins. Dip oreos in brownie batter and place in bottom of muffin tin.
  2. Bake for 10-12 minutes, or until brownies are cooked through. THIS IS THE IMPORTANT PART: immediately upon removal from the oven, use a knife and run along the edges of each brownie; this will make it possible to later remove the brownies from the tin.

Chocolate Chip Cookie Dough Brownies and Pure Joy

Am I the only one who is drooling?

There are few things in this world that go together as well as Peanut Butter and Jelly (or Nick and I :P).  One of these perfect pairings are (is??)  Cookie Dough and Chocolate Brownies.

I needed to bake something that would match how I am feeling: pure joy! I get to see Nicholas in THREE MORE DAYS! I could have made cookies, or I could have made brownies, but what makes these two separate desserts even better is when you combine them.

This is THE baked good for the sweet tooth in your life. The brownie layer is sweet, moist and full of flavor. The cookie dough is safe to eat (contains no eggs) and tastes exactly the same as your regular ol’ dough, without the risk of salmonella!

What makes this recipe especially dangerous is how easy it is to make!

This recipe is from Recipegirl!

Ingredients

BROWNIE:
4 ounces unsweetened chocolate, finely chopped
1 cup butter, at room temperature
2 cups light brown sugar, packed
4 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour

COOKIE DOUGH (EGG FREE!)
3/4 cup butter
3/4 cup light brown sugar, packed
3/4 cup granulated white sugar
3 Tablespoons milk
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 cups mini chocolate chips
1/2 cup semisweet chips + 1 teaspoon shortening for drizzle, optional

1. Prepare the brownies: Preheat oven to 325 degrees F. Spray a 9×13-inch pan with nonstick spray. In a medium glass bowl, melt chocolate in the microwave in short bursts of 30 seconds; stir after each burst and remove from microwave when melted and smooth. Set aside to cool slightly. In a large mixing bowl, mix butter and brown sugar with an electric mixer. Beat in eggs and vanilla extract. Mix in melted chocolate. Blend in flour and mix just until combined (don’t over-mix). Spread batter into prepared pan. Bake 25 to 35 minutes. Watch closely and remove from oven when toothpick inserted into the center comes out clean. Let cool completely.

2. Prepare the cookie dough: In a medium bowl, use an electric mixer to combine butter, brown sugar and white sugar. Mix in milk and vanilla. Mix in flour just until combined. Stir in chocolate chips.

3. Spread cookie dough over the cooled brownies. Refrigerate until the dough is quite firm. It’s okay to speed up the process and place it in the freezer too. The firmer the dough, the easier it will be to cut into neat squares.

Cheesecake Brownies

I love the swirls!

Nick left for Italy today at 5:30, and I know this may sound tacky but I feel as though a part of me left with him. In a bid to keep my mind off of my emotional distress (and in an attempt to remain sane), I volunteered to bake for my father’s holiday party.

My dad is a distributor for Tastykake. Friends have always thought that this was an awesome job that came with a closet full of Krimpets and mini donuts, etc. The reality is I usually only have a box of mini donuts and if I am lucky some Chocolate Chip Cookie Bars.  So no, I am not special :P.

Since about 90% of my daily communication with human beings consists of conversing with Nicholas, I needed to get myself distracted. I decided to go all out for this holiday get together: two new recipes in one night. I’ll upload the other one tomorrow morning! 🙂

This recipe is a simple way to spice up your same-old brownies. It gives your typical brownie a tangy, rich, and velvety taste. In other words, if brownies and cheesecakes hooked up and had a baby, this would be the delicious result.

The recipe is from Taste of home and is as follows:

Ingredients

  • 3 eggs
  • 6 tablespoons butter, softened
  • 1 cup sugar, divided
  • 3 teaspoons vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 cup baking cocoa
  • 1 package (8 ounces) reduced-fat cream cheese

Directions

  • Separate two eggs, putting each white in a separate bowl (discard yolks or save for another use); set aside. In a small bowl, beat butter and 3/4 cup sugar until crumbly. Beat in the whole egg, one egg white and vanilla until well combined. Combine flour and cocoa; gradually add to egg mixture until blended. Pour into a 9-in. square baking pan coated with cooking spray; set aside.
  • In a small bowl, beat cream cheese and remaining sugar until smooth. Beat in the second egg white. Drop by rounded tablespoonfuls over the batter; cut through batter with a knife to swirl.
  • Bake at 350° for 25-30 minutes or until set and edges pull away from sides of pan. Cool on a wire rack. Yield: 1 dozen.

Triple Layer Brownies (With a funny inappropriate name)

Triple Layer Brownies AKA Orgasm Brownies

I know this post is coming a bit late, I will try to avoid this as much as possible in the future. The last couple of days have been very hectic: Yesterday Nicholas was sick (still is), and I babysat all night. Today was Penn State’s final home game of the season! We lost, but we put up an amazing fight.

However, I promise you, with the quality of today’s post it was worth the minor delay. I am not exaggerating when I say that this is my absolute favorite baked good of all time. If you have a sweet tooth (or sweet teeth like me) this will definitely become one of your favorite go-to recipes. Because of its overwhelmingly satisfying taste, it has been dubbed (rather inappropriately) the “orgasm brownie”.

It’s technical name is the triple layer brownie: three distinct layers loaded with unique flavors that all come together to form a rich, sweet, and decadent creation.

The first layer is the brownie; you can use whichever recipe you desire! Don’t have a lot of time? Use a box mix (I won’t tell anyone!). Personally when I have the time, I prefer to make my creations from scratch. I have listed my (current) favorite brownie recipe below with the ingredients.

The second layer is the vanilla frosting. I have a somewhat shocking confession to make: I am not a fan of frosting. I know that this is a direct contradiction to prior claims that I have a set of sweet teeth, but I find that store bought icings are WAY too sweet. However, I have found the perfect solution: homemade vanilla icing. It is quick and easy to make. Most importantly, it is not overly sweet. It would also be great for other recipes such as cupcakes.

The final layer (and my favorite layer) is the chocolate covered rice krispies. This adds a nice crunch and decadence to the brownies. It also adds an amazing quality to the overall texture.

Brownie Ingredients (The one I used is from Allrecipes) I made a few alterations:

  • 1 cup melted butter
  • 1 1/2 cups brown sugar
  • 1 1/2 cups white sugar
  • 1 1/2 cups AP flour
  • 1 tablespoon vanilla extract
  • 4 eggs
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 cup milk chocolate chips
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 baking dish.
  2. Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
  3. Sift together the flour, cocoa powder, and salt. Gradually stir the flour mixture into the chocolate mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
  4. Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack.
Next is the hardest part; waiting for the brownies to fully cool. I waited approximately one hour. You then need to make the frosting, which is also a recipe from Allrecipes. I made an alteration with these ingredients as well:
  • 1/2 cup shortening
  • 1/2 cup unsalted butter
  • 3/4 tsp salt
  • 2 tablespoons water
  • 4 cups confectioners sugar
  1. In a large bowl, combine sugar, shortening, water and vanilla. Beat on low speed to combine, then beat on medium speed for a full five minutes. It won’t look like Icing at first, but keep the mixer going for a full five minutes, and then you’re done!
  2. Spread the icing evenly over the COOLED brownies
Last comes the chocolate rice krispies layer.
Ingredients:
  • 1 1/2 cups milk chocolate chips (I’m sure you could use semi sweet chips, but I prefer milk chocolate)
  • 3 cups rice krispies cereal (for my fellow college students, the cheaper brands work fine as well)
  1. In a small saucepan melt the chocolate chips over low heat stirring constantly as to avoid burning. Once chocolate is smooth, shut off the heat and mix in the rice krispies until they are totally coated.
  2. Spread the chocolate covered rice krispies evenly overtop the frosting.
  3. Put into the refrigerator for at least an hour before cutting. I find that this makes their overall final appearance nicer, and it helps make the cutting easier.

An Anniversary Fail

Mini s'mores brownies= less guilt??

When Nicholas and I reached our one year anniversary he said, “We can finally stop celebrating monthly.”

He was wrong. He was so, so wrong.

You see, I love to celebrate! Celebrations make me happy, and who does not like to be happy??

So today on our 14 month anniversary I wanted to do something special. I had it all planned out: A “simple” Pasta Carbonara dish for dinner, and S’mores Brownie Cups for dessert.

I should just throw it out here now: Although I have years of experience baking, cooking is like a foreign language to me. I was blessed to have parents who always cooked for my sister and I. This was all fine and dandy until I started living in my current apartment over four hours away from my family, leaving me to fend on my own. Refusing to give in to Ramen noodles and frozen dinners, I decided to learn how to cook. I joke and say that George Foreman is my other boyfriend and the Crockpot is my best friend.

So, although the recipe may seem simple to some, it was a humongous culinary challenge for me. I personally love challenges, and this would have been the perfect opportunity to impress my man. Unfortunately everything that could have went wrong, went wrong.

Instead of browning the bacon I burnt it, instead of tossing the eggs in I scrambled them. I forgot that the stove top was still hot and melted a plastic container. Needless to say, instead of having Pasta Carbonara for dinner, Nicholas settled for a Pita from Pita Pit.

Dessert, on the other hand, was phenomenal! Last week I had made s’mores brownies, but I found the portions to be too large. I like tiny snacks that I can pop right in my mouth, so this recipe seemed like the perfect solution! The brownie base is extremely rich (perfect for my sweet tooth!) and contains graham cracker crumbs. Topping it off with marshmallows and a graham cracker crumb garnish makes this a sweet s’mores treat.

The brownie cups were based off of a Brownie Cookie Recipe on Allrecipes.

Ingredients:

  • 2/3 cup shortening
  • 1 1/2 cups packed brown sugar
  • 1 tablespoon water
  • 1 tablespoon vanilla extract
  • 2 eggs
  • 1 1/2 cups AP flour
  • 1/3 cup baking cocoa
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 1/2 cups semi-sweet chocolate chips
  • 1/2 cup graham cracker crumbs (the equivalent of 7 graham crackers)
  • Roughly 60 mini marshmallows (two for each brownie cup…I made 30 with this batch)
  • An additional two graham crackers crushed (these crumbs will be used for the garnish)
  1. Preheat the oven to 375 degrees and grease a mini muffin tin (or add mini muffin liners!)
  2. In a large bowl cream together shortening, water, brown sugar, and vanilla extract. Beat in the eggs.  Combine the flour, baking soda, salt, and cocoa. Gradually add the dry mixture into the wet mixture. Mix until just combined. Stir in the graham cracker crumbs and the chocolate chips.
  3. Fill each cup 2/3 full. Put into the oven for 7 minutes. After 7 minutes, take brownies out of the oven and quickly top each one with two mini marshmallows. Put back into the oven for an additional 2-3 minutes, or until a toothpick comes out clean.
  4. After removing from the oven, sprinkle the tops of each brownie with graham cracker crumbs.