Tag Archives: brownies

Chewy Mint Chocolate Brownies

10 Mar

We’re getting into that silly time of year.  Did anyone else miss that all-important hour of lost sleep for daylight savings like I did?  March equals rain and slush around here, with some days stuck in winter and other days hinting at the upcoming spring.  Warmer, cooler, sunshine, snowstorm… March cannot make up its mind, and it’s all wishy-washy this time of season.

Thank goodness we can depend on the yumminess of brownies when we need something consistently satisfying!

Chewy Mint Chocolate Brownies 3

These sweeties aren’t just any brownies, either.  They are Mint Chocolate Brownies, adapted from my all time favorite chewy brownie recipe.

Chewy Mint Chocolate Brownies

St. Patty’s Day is March 17, which is only a week away.  These deliciously chewy, rich Mint Chocolate Brownies are perfect if you’re looking for something with a little bit of green.

Chewy Mint Chocolate Brownies 2

These mint chocolate brownies are chewy, fudgy, and refreshingly minty.  I used a bit of peppermint extract to enhance the minty flavor, and it turned out nicely subtle, which I like.  If you want to up your minty-ness, just add more peppermint extract to your batter.

Enjoy!

————————————————————————-

RECIPE (one 9×13 pan)

INGREDIENTS

1/3 cup (1 oz) Dutch processed cocoa, unsweetened
1/2 cup + 2 TB boiling water
2 oz unsweetened, good quality solid chocolate, finely chopped
1/2 cup + 2 TB olive oil
4 TB regular butter, melted
2 large eggs + 2 egg yolks
1 tsp vanilla extract
1 1/2 tsp peppermint extract
2 1/2 cups white sugar
1 3/4 cups all purpose, sifted flour
3/4 tsp table salt
1 1o-oz bag mint-chocolate morsels, or dark chocolate/mint chocolate combo

DIRECTIONS

Bring kettle of water to boil.  Adjust oven rack to second-to-lowest position and preheat to 350F.

Insert 2 long sheets of foil perpendicular to one another in baking pan, long enough to hang over edges.  Push foil into corners and up sides of pan, smoothing foil against pan.  Grease foil sling and set aside.

Whisk cocoa and boiling water (measure out correct amount from kettle of boiling water) together in large bowl until smooth.  Add unsweetened chocolate and whisk until chocolate is melted.  Whisk in oil and melted butter.  Whisk in eggs, egg yolks, vanilla, and peppermint extracts.  Continue to whisk until smooth.  Whisk in sugar until fully incorporated.  Sprinkle salt and sifted flour into batter and mix with rubber spatula until just combined.  Fold in 1 cup of the mint/chocolate morsels.

Transfer batter into prepared pan, spreading into corners and smoothing the surface.  Sprinkle with remaining chocolate/mint morsels.  Bake about 30-33 minutes, rotating halfway through baking.  It’s done when toothpick comes out with moist crumbs attached; should not come out completely clean.  It may seem underdone, but it will set upon cooling.  Do not over bake, or brownies will be dry.

Transfer pan to wire rack and cool for 1 1/2 hours.  Remove brownies from pan using foil sling.  Return brownies to wire rack and let cool completely.  Cut brownies into squares and serve.  Can be stored in airtight container at room temp for a couple of days.

By:  Chew Out Loud, inspired by Cooks Illustrated

Chewy Triple Chocolate Brownies – Goodbye, Box.

2 Nov Chewy Triple chocolate Brownies

Chocoholics, be forewarned.  Reading any further could  be dangerous if you’re on a mission to sidestep the chocolate food group.  Otherwise, read on.  You’ll be treated to the absolute BEST homemade brownies you can sink your teeth into.  They easily blow all boxed competition out of the water.

Chewy Triple chocolate Brownies

We’re a family of brownie lovers.  Hubby has been making them from scratch since he was 13, to satisfy his and his siblings’ Friday night munchies.  Our sweet-toothed children would inhale brownies by the buckets if allowed.  It’s a party in their lunchbox if a little brownie square is found hidden behind the sandwich.  Me?  I’m with the chocoholics, so it’s a given that brownies are considered highly dangerous territory for me.

Chewy Triple chocolate Brownies

A little bit of danger can be good 🙂  Only if it involves chocolate that’s truly worth the eating.  Admittedly, I fully embraced boxed brownie mixes before meeting these Chewy Triple Chocolate Brownies.  Every past attempt at homemade-from-scratch brownies just could never quite parallel the chewy moistness of their boxed counterparts.  Until this game changer came along.

Chewy Triple chocolate Brownies

In truth, these Chewy Triple Chocolate Brownies do not simply parallel the boxed stuff.  These homemade brownies completely outshine our favorite box mixes.   To prove it, I did a side by side comparison brownie bake-off.  For our neighborhood party, I made three different batches of brownies.  The Chewy Triple Chocolate Brownies went up against two other brownies, including Ghirardelli’s popular brownie mix.

Chewy Triple chocolate Brownies

We were amazed by how clearly these homemade brownies stood out.  They have such a rich, complex, chocolate flavor.  A perfectly thin crisp top.  A chewy, dense moistness that can’t be beat.  It honestly wasn’t even a contest.  Next to these homemade ones, the boxed brownies tasted surprisingly artificial.  The Chewy Triple Chocolate Brownies were snatched up in a wink.   Once you taste these, you simply won’t go back to the box.

Ready for some dangerous chocolate territory?

—————————————————————————————————————-

RECIPE (one 9×13 pan)

INGREDIENTS

1/3 cup (1 oz) Dutch processed cocoa (unsweetened)
1 1/2 tsp instant espresso powder, optional
1/2 cup + 2 TB boiling water
2 ounces unsweetened good-quality chocolate, chopped fine
1/2 cup + 2 TB vegetable oil
4 TB regular butter, melted
2 large eggs + 2 large egg yolks
2 tsp vanilla extract
2 1/2 cups (17.5 oz) white sugar
1 3/4 cups (8.75 oz) all purpose, sifted flour
3/4 tsp fine salt
6 oz good quality bittersweet/semisweet chocolate, cut into 1/2 inch chunks

DIRECTIONS

Bring a kettle of water to boil.  Adjust oven rack to second-to-lowest position and preheat to 350F.  Make foil sling:  Insert 2 long sheets of foil perpendicular to one another in baking pan, so that there will be enough foil that hangs over edges of pan.  Push foil into corners and up sides of pan, smoothing foil against pan.  Grease foil and set aside.

Whisk cocoa, espresso powder, and boiling water (measure out correct amount from your kettle of boiling water) together in large bowl until smooth.  Add unsweetened chocolate and whisk until chocolate is melted.  Whisk in oil and melted butter.  Add eggs, egg yolks, and vanilla.  Continue to whisk until smooth and incorporated.  Whisk in sugar until thoroughly incorporated.  Sprinkle salt and sifted flour into batter and mix with rubber spatula until just combined.  Fold in bittersweet/semisweet chocolate pieces.

Transfer batter into prepared pan, spreading it into corners and smoothing the surface.  Bake for about 30-33 minutes, rotating pan halfway through baking.  It’s done when toothpick comes out with a few moist crumbs attached; should not come out clean.  Do not overbake, or brownies may be dry.

Transfer pan to wire rack and cool for 1 1/2 hours.  Remove brownies from pan using foil sling.  Return brownies to wire rack and let cool completely.  Cut brownies into squares and serve.  Can be stored in airtight container at room temp for a couple of days.

Notes:
* If you have a kitchen scale, use it to get the most accurate measurements.
* Let brownies cool thoroughly before cutting into them, for chewiest texture.
* If your baking dish is glass, cool brownies in pan for just 10-20 minutes, and then use foil sling to transfer to wire rack to finish cooling.

By Chewoutloud, adapted from Baking Illustrated

Brownie Peanut Butter Cups, Gooey and Chewy

24 Jul Brownie Peanut Butter Cups

I have been searching for a home-made brownie with a twist.  Don’t get me wrong; Ghirardelli boxed brownies are a favorite in our dessert diet.  In fact, I have a happy box waiting in my pantry now.  But switching things once in awhile is fun.  If you’re reading this, you are probably a fan of the unparalleled chocolate + peanut butter combo.  Reese’s PB Cups are the one candy I cannot safely keep in my house.  I sometimes just buy them during Halloween, but only for the trick or treaters.

So, I’ve been shopping around for a home-made brownie recipe with peanut butter involved.  This is the result:

Brownie Peanut Butter Cups

Brownie Peanut Butter goodness

Wowzers, this was rich and creamy and gooey and… perfect partner to a glass of cold milk!

Brownie Peanut Butter Cups

Brownie Peanut Butter Cups – eat ’em today!

This brownie has a soft, rich interior and a moist, chewy exterior.  I must say these brownies are best eaten the same day.  I know it’s hard to imagine eating them the day you make them, but really… if you want the most chewyness and moistness, serve them while still slightly warm.  These babies will tend to get a crisper exterior the next day.  Um, they might not stick around that long anyways.

Brownie Peanut Butter cups

Brownie Peanut Butter Cups – got milk?

The recipes I found used both semi sweet and peanut butter chips sprinkled on top after baking.  Because of the richness of peanut butter and chocolate in this recipe, I used only semi sweet chips on the brownies to sprinkle on after baking.  Loads of peanut butter chips are already baked into the brownie, giving it lots of peanutty flavor.  However you choose to do it, your sweet tooth will undoubtedly be satisfied.

Brownie peanut Butter cups

Brownie Peanut Butter Cups – So hungry now.

Enjoy your chocolate + peanut butter fix.

RECIPE (12 brownies)

INGREDIENTS
3/4 cup white sugar
1/4 cup regular butter, softened
1 TB water
3/4 cup semi sweet chocolate chips, for melting
1 large egg
1 tsp vanilla extract
1 cup flour
1/4 tsp baking soda
1/2 cup peanut butter chips
1/2 cup semi sweet chocolate chips
1/3 cup semi sweet chocolate chips, for garnish
3/4 cup creamy peanut butter

DIRECTIONS
Preheat oven to 350F.  Line muffin pan with liners.  Spray liners with oil.

In large glass bowl, combine sugar, butter, and water, and microwave until butter is melted (about 1 min).
Stir in 3/4 cup semi sweet chocolate chips until melted.  Mix in egg and vanilla extract.

In separate bowl, mix flour and baking soda to combine.  Add flour mixture to melted chocolate mixture, stirring until blended.  Stir in 1/2 cup peanut butter chips and 1/2 cup semi sweet chocolate chips.  Spoon batter by heaping tablespoonfuls into liners.

Bake 13 minutes, or until top looks set, but toothpick inserted in center comes out somewhat wet (it will set up once cooled.)  Place muffin pan on wire rack for 5-10 minutes, to allow centers to fall upon cooling.  If centers don’t fall, tap centers gently to make a hole.

While brownies are still hot, place peanut butter in microwave for 45 seconds and stir.  Spoon about a tablespoon of peanut butter into each brownie center.  Decorate with semi sweet chocolate chips.  Allow to set a little and enjoy!

Recipe adapted from Bake or Break and Very Best Baking

%d bloggers like this: