Red Velvet Oreo Truffle Brownies

red velvet brownies KnA

Red Velvet Oreo Truffle Brownies

Yield:  9″x 13″

INGREDIENTS:

1 box (18.25 oz) red velvet cake mix

1.5 cups butter, divided

2 eggs

1 package (about 36) whole Oreos

1 bag (11.5 oz) milk chocolate chips (about 1.5 cups)

1 bag (12 oz) mini chocolate chips (about 1.5 cups)

1 cup (1/2 pint) heavy whipping cream

red velvet brownies KnA2

DIRECTIONS:
  1. Preheat oven to 350 degrees F. Line a 9×13 baking dish with foil and coat with cooking spray. Beat together cake mix, ½ cup melted butter, and 2 eggs until fully combined and smooth. Press into the bottom of prepared pan and bake for 15-18 mins, until just set. Do not overbake.

red velvet brownies KnA3

2. Crush whole Oreos in a Ziploc bag or food processor into fine crumbs. Stir together with 1 cup melted butter and mix well. Pour over baked red velvet brownies and gently press down in an even layer.

red velvet brownies KnA4

3. Place the milk chocolate chips in a medium-sized bowl. Bring the heavy cream to a low boil, then pour over chips. Let sit for 5 minutes, then whisk together until completely smooth and thick. Pour over Oreo layer. Top with mini chocolate chips. Refrigerate for 30-45 mins to allow chocolate ganache to set up. Cut into bars and serve.

Makes: One 9×13 pan.
Notes:  Can be stored at room temperature or in the refrigerator.

source:  kevinandamanda

Starbucks Double Chocolate Brownie

13

Starbucks Double Chocolate Brownie

A classic brownie made with premium chocolate and cocoa.

INGREDIENTS:

enriched flour (wheat four, malted barley flour, niacin, iron, thiamine momonitrate, riboflavin, folic acid)

eggs, sugar, canola oil, cocoa. chocolate

butter (milk)

chocolate (sugar, unsweetened chocolate, cocoa butter, milkfat, soy leithin, vanilla)

cream, vanilla, salt,

baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn startch, monocalcium phosphate).

 

source: starbucks

Starbucks Double Chocolate Brownie Copycat

12

Starbucks Double Chocolate Brownie Copycat

Yield: 9×13 pans

INGREDIENTS:

 

1 cup butter, room temperature

1 ½ cup granulated sugar

½ cup brown sugar

2 tsp vanilla extract

4 eggs

1 1/3 cup all-purpose flour

1 cup cocoa powder

½ teaspoon baking soda

½ teaspoon salt, don’t add if you used salted butter

2 3.5 oz Ghirardelli Intense Dark 72% Cacao, Twilight Delight bar

 

 

Directions

Preheat oven to 350 degrees F. Lightly spray a 9×13 baking pan then line with parchment paper, spraying it first helps the parchment paper to stick.

In a large mixing bowl or stand mixer beat together the butter, sugar, brown sugar and vanilla.

Once the mixtures has combined add the eggs in one at a time, beating in between each addition.

In a small mixing bowl sift together the flour, cocoa powder, baking soda and salt.

Slowly mix in the dry ingredients to the butter mixture.

Coarsely chop 1 of the chocolate bars into chunks. Then with a wooden spoon or spatula mix in the one (1) bar of chocolate that is chopped or 1 cup of the chocolate chips.

Note: The brownie batter is thick, remember this isn’t a boxed recipe. Trust me it will turn out great.

Spread the batter into the 9×13 prepared pan.

Coarsely chop 1 the reamining chocolate bars into chunks, sprinkle over the brownie batter in the pan and gently press into the batter.

Bake for 30-35 minutes, until brownies begin to pull away from the side of the pan.

 

source:  adashofsanity

Nutella Cheesecake Mousse Brownie Bite

29a

Nutella Cheesecake Mousse Brownie Bite

Yield :12 brownie bites

INGREDIENTS:

For the brownies:

1 stick of butter (1/2 cup)

1 cup of sugar

2 large eggs

1/2 tablespoon vanilla extract

2/3 cup cocoa powder

1/4 teaspoon salt

1/2 teaspoon baking powder

3/4 cup all-purpose flour

 

For the mousse:

6 tablespoons softened cream cheese (about 3 oz. or 85 g)

6 tablespoons Nutella

1/4 cup chopped milk chocolate or milk chocolate chips (45 grams)

1/2 cup heavy cream

 29

DIRECTIONS:

Preheat the oven to 350ºF. Liberally butter a muffin tin.

In the microwave or in a pot on the stove, combine the butter and sugar. Cook until bubbly, stirring occasionally.

Add the eggs and vanilla and quickly whisk together.

Stir together all the dry ingredients and stir into the rest until smooth. Divide batter into muffin tin.

Bake for about 20-25 minutes.

When they’re cool, use a shot glass or anything else with a small top to press a hole into each brownie. When they’re completely cool, fill with mousse.

To make the mousse, mix together the Nutella and cream cheese.

Melt the chocolate in the microwave or in a double broiler and stir into the cream cheese and Nutella.

Whip the cream until stiff peaks form. Stir about half of it into the Nutella mixture to soften it, then fold the rest in. Use to fill Brownies.

Top with melted Nutella and chocolate curls. Store in the refrigerator.

29c 29b

source : yammiesnoshery

Fudgy Brownies: Whole Wheat with Pumpkin

56

 

Fudgy Brownies: Whole Wheat with Pumpkin

Yield:  9″ x 13″

INGREDIENTS:

4 oz. unsweetened chocolate (like BAKERS)

1-3/4 cups (one 15 oz. can) unflavored pureed pumpkin

1-1/2 cups sugar

1 teaspoon vanilla

1 cup whole wheat pastry flour or white whole wheat flour

2 tablespoons flaxseed meal (same as ground flaxseed)

1 teaspoon baking powder

1/2 teaspoon salt

2 cups (one 10 oz. bag) dark chocolate chips, divided

1 cup chopped pecans or walnuts, divided

56a

Directions

Spray or grease 9×13 baking pan; set aside. Preheat oven to 350 degrees.

Chop unsweetened chocolate bar into 10-12 pieces, and to a  large microwaveable bowl, and microwave on high. Stop and stir every 30 seconds until there are a few chunks left that can be stirred and melted in. (Total microwave time is approx. 2 min.; actual time may vary).

To bowl with melted chocolate, add pumpkin, sugar, and vanilla and stir until uniformly mixed. Add flour, flaxseed, baking powder, and salt; stir until just combined– don’t over mix.  Stir in 1 cup chocolate chips and 1/2 cup nuts, just until evenly distributed.

Pour mixture into prepared pan and spread evening. Sprinkle remaining 1 cup chocolate chips and 1/2 nuts evenly over top of batter.

Bake for 35-40 minutes, until set in middle and a toothpick inserted in center comes out with only moist crumbs. (If toothpick comes in contact with a melted chocolate chip, it will be coated in melted chocolate when it is removed. If so test in another place until you’ve tested a spot without a chocolate chip.)

Allow to cool for at least 30 minutes before cutting.

source:  theyummylife

Cinnamon Roll Blondie Bites

cinnamon roll blondie bites SPS2

Cinnamon Roll Blondie Bites

Yields:  18-20 pcs (using mini muffin pans)

Prep time: 20 mins
Baking time: 10min

Total Cooking Time:  30 mins

INGREDIENTS:

½ cup unsalted butter {113g}

⅔ cup packed brown sugar {146g}

1 large egg

1 tsp vanilla extract

1 cup all purpose flour {125g}

½ tsp salt

Cinnamon Sugar

¼ cup brown sugar

½ tsp cinnamon

Cream Cheese Frosting

4 oz cream cheese, at room temperature {mine was low fat}

2 tbsp butter, at room temperature {28g}

¼ tsp vanilla extract

1 cup icing sugar

cinnamon roll blondie bites SPS

DIRECTIONS:

  1. Pre-heat oven to 375°F. Spray two 12-count mini muffin pans with oil to grease, rub cavities with a paper towel to thoroughly spread oil, and set aside.
  2. Melt butter over medium heat, then transfer to a large bowl. Add the brown sugar and mix until no lumps remain.
  3. If mixture is still hot, allow to cool for a few minutes before mixing in the egg and vanilla.
  4. Add the flour and salt, and mix until smooth and no flour remains.
  5. Spoon about ½ tbsp of batter into each cavity of the mini muffin pan. Be sure not to fill more than ½ -2/3 of the way full.
  6. Sprinkle with cinnamon sugar mixture {~1/4 tsp per mini blondie}
  7. Bake for 8-10 minutes, sides will be golden brown and a toothpick will come out clean. Allow to cool completely in the pan. To remove from the pan, use a knife to loosen edges, they should then pop right out. Allow to cool completely before frosting.
cream cheese frosting
  1. Cream together cream cheese and butter for two minutes until completely smooth. Beat in the vanilla, then the icing sugar. Taste and decide if you’d like to add more sugar.
  2. Spread evenly over tops of cooled mini blondies. Sprinkle with additional cinnamon if desired.
Notes
Blondies will keep in an airtight container for 3-4 days, unfrosted. Frosting will keep in the refrigerator for 5-7 days.

Paleo Gluten Free Brownies

8

Paleo Gluten Free Brownies

INGREDIENTS:

125g (1 cup) blanched almond flour (also called almond powder in international supermarkets)

¼ teaspoon salt

¼ teaspoon baking soda (called natron in Norwegian)

115g (4 ounces) baking chocolate (70+% cacao), roughly chopped or in disks

7 Medjool dates, pits removed

3 large eggs

125ml (½ cup) coconut oil, melted

Seeds from 1 vanilla pod

½ teaspoon vanilla stevia

DIRECTIONS:
  1. Spray your baking pan with non-stick spray and set aside. Preheat your oven to 175C/350F.
  2. Add the almond flour, salt and baking soda to the bowl of food processor and pulse together. Add in the chocolate pieces and pulse again until the mixture resembles sand, before adding in the dates. Pulse the mix again until the dates are finely chopped and well incorporated into the mixture. Be sure to pulse in the ingredients in the right order as this helps them incorporate better into the mixture.
  3. Next, add your eggs into the mix all at once, and pulse the machine until they are fully incorporated. Finally, add in the coconut oil, vanilla seeds, and stevia then pulse until the mixture is smooth. It should look like dark brown silly putty, and be very pliable.
  4. Add the mixture to the baking pan and smooth the top with a spoon, rubber or offset spatula. Bake for 20 minutes, then remove from the oven and allow to cool for 2 hours, before serving.

source: thanksforthefood

Gluten-Free Pumpkin Pie Streusel Bars

41

Gluten-Free Pumpkin Pie Streusel Bars

Yield: 8×8 or 9×9 pan

INGREDIENTS:

For the crust and topping:
1 1/4 cups certified gluten-free oat flour*
2 cups certified gluten-free rolled oats
1 tablespoon cinnamon
1 cup brown sugar
1/4 teaspoon salt
3/4 cup + 2 tablespoons unsalted butter, melted and cooled slightly

For the filling:
1 15-ounce can pumpkin puree
2 large eggs
1/3 cup granulated sugar
1/3 cup brown sugar
2 1/2 teaspoons pumpkin pie spice**
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup evaporated milk

41a

Directions:

1. Preheat the oven to 350∞F. Line an 8″ x 8″ pan with parchment paper and set aside.

2. Prepare the crust and topping. In a large mixing bowl, stir together the oat flour, oats, cinnamon, sugar and salt. Stir in the butter until well combined.

3. Pat half of the mixture firmly onto the bottom of the prepared pan.

4. Bake for 18-22 minutes or until lightly golden brown. The crust will bubble a little during baking.

5. Let the crust cool for 5-10 minutes while preparing the filling.

6. In a large mixing bowl, stir together all the filling ingredients. Pour evenly over the crust and bake for 12 minutes.

7. Remove from the oven and add walnut-sized pieces of the remaining oat mixture over the filling. It will be a very thick layer and some of it will sink a little into the filling. Bake for another 30 minutes or until the filling is golden brown and firm and the middle is set.

8. Let cool for 1 hour and serve with whipped cream or maple caramel sauce.

Cool completely before covering. Store at room temperature for up to 2 days or in the refrigerator for up to 4 days.

Notes:

* To make oat flour, pulse quick or rolled oats in a food processor or coffee grinder until finely ground.
** If you don’t have pumpkin pie spice on hand, make your own using 1 teaspoon cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon allspice, and 1/4 teaspoon nutmeg.

 

source: mybakingaddiction

Boston Cream Bars

9

Boston Cream Bars

Yield : 8″ x 8″

INGREDIENTS:

Bottom Layer

1 box yellow cake mix or choose from our yellow cake ,

yellow cupcake , or any butter cake recipes

⅓ cup vegetable oil

2 eggs

3 tablespoons cream

Custard

½ cup sugar divided

2 cups milk

1 teaspoon vanilla

4 egg yolks

6 tablespoons cornstarch

Ganache

9oz semi-sweet chocolate chips

1 cup heavy cream

1 tablespoon butter

DIRECTIONS:

  1. Preheat oven to 350 degrees. Line an 8×8 pan with foil.
  2. In a large bowl, combine cake mix, oil, eggs & cream. Whisk until smooth, about 2 minutes. Spread into prepared pan and bake 18-20 minutes. Remove from oven and cool completely.
Custard
  1. Over medium heat, combine milk and ¼ cup sugar. Bring just to a boil.
  2. In a small bowl, whisk egg yolks with ¼ cup sugar and vanilla. Add in cornstarch until completely mixed and smooth.
  3. Add 1 cup of the hot milk to the yolks and stir well. Pour the yolk mixture back into the pot and whisk continuously over medium heat until mixture thickens. Cool slightly in the pot for about 15 minutes, stirring every 5 minutes. Spread custard over prepared bottom and refrigerate until completely cooled.
Ganache
  1. Bring heavy cream just to a boil and immediately remove from heat. Add chocolate chips and do not stir. Let sit 5 minutes add butter and whisk until completely smooth. Pour over custard layer and let cool at room temperature 30 minutes. Refrigerate until serving.

source : spendwithpennies

Coffee Cheesecake Oreo Brownies

 

Coffee Cheesecake Oreo Brownies

Coffee Cheesecake Oreo Brownies

 Yields:  24 pcs
 

 INGREDIENTS:

your favorite brownie recipe  ( see brownie recipes)

1 – 8 ounce package cream cheese, softened

2 Tablespoons butter, softened

1 – 14 ounce can sweetened condensed milk

1 Tablespoon cornstarch

1 egg

4 teaspoons coffee extract

2 Tablespoons flour

1 cup miniature chocolate chips

24 Halloween Oreo cookies

1 – 8 ounce container Cool Whip

DIRECTIONS:

  1. Mix the brownies according to the directions on the box. Spread 1/2 of the batter in a greased 9×13 pan. Place the Oreo cookies side by side on the brownie batter. Cover the Oreo cookies with the rest of the brownie batter. Set aside.
  2. In another mixing bowl, beat the cream cheese, butter and cornstarch until fluffy. Beat in sweetened condensed milk, flour, egg, and coffee extract until smooth.
  3. Spoon the cheesecake batter on top of the brownie batter carefully. Sprinkle with the mini chocolate chips. Bake at 350 degrees for 40 minutes. Cool completely. Refrigerate until chilled.
  4. Top with Cool Whip before serving. Mini chocolate chips can be used for eyes, if desired. Store in a sealed container in the refrigerator.

source:  insidebrucrewlife