White Chocolate Brownies

Derek had made a request that I make some kind of white chocolate brownie, I had to clarify with him that he didn't want a blondie. I had never heard of a white chocolate brownie before so I started googling to see what I could find, I sent him about 7 different recipes asking which one he wanted me to try, this is the one that he picked for me to try. I'm not 100% sure where the blogger comes from because half of the recipe is metric and half of the recipe is in US measurements. I thought it was a little interesting that they were cooked in "patty cake" pans or in the muffin pans that I did. The consensus was that they tasted like a thick soft cookie, they were good but didn't have the texture or taste of a brownie. 

White Chocolate Brownies

Recipe came from One and Only Chocolate Chic

White Chocolate Brownies

Ingredients:

125g butter, chopped

250g white chocolate chips

1/2 cup brown sugar, firmly packed

2 eggs, lightly beaten,

1 1/4 cups plain flour, sifted

2 cups chocolate chips, see recipes below for other suggestions

TIP:

I have used two patty cake pans with a 1/4 cup (water) capacity. Generously spray with non-stick baking spray or line with paper cases. Larger muffin pans can be used just be aware that you will make less brownies and need to bake them a little longer.

Method:

The oven should be preheated to 160oC (325oF)

In a medium size microwave safe bowl heat the chopped butter on high for 30 seconds. Stir then repeat for another 30 seconds, the butter should be melted. Add the white chocolate and heat for another 30 seconds. Remove and stir until blended. You may need a further 20 seconds. Stir until smooth. Cool slightly so that you do not cook the eggs when you add them.

Add the brown sugar and the beaten eggs. Stir through.

Add the sifted flour and stir through until smooth.

Divide the brownie batter evenly into the patty cake pans. Using a small ice cream scoop makes this quick and easy.

Evenly divide the chocolate chips and press lightly into the top of the batter. Don’t be surprised by how many there are I have been very generous but then again I really love rich chocolate brownies. The reason I do not mix the chocolate chips into the batter is that this way you can instantly see what type of brownie you are eating increasing their WOW! factor.

Bake in a preheated oven set to 160oC (325oF) for 22 minutes.

Remove from the oven and leave to cool in the tin for 10 minutes before removing to a cake rack to cool completely. If you have not use paper liners take great care, I usually use a flat knife to help lift them out.

Store in an airtight container for one week. The white chocolate brownies can be frozen for up to two months.

Makes 24 brownies

Cookies and Cream Oreo Blondies

These Blondies are super yummy! They are best when they first come out of the oven, warm, ooey, gooey yumminess (you can rewarm them later and they are still super good or not warm too!). 

Cookies and Cream Oreo Blondies

Recipe came from Six Sisters Stuff

Cookies and Cream Oreo Blondies

Ingredients:

1 cup butter, softened

1 cup brown sugar

1/2 cup sugar

2 eggs

1 teaspoon vanilla

3.4 ounces instant vanilla pudding

2 cups flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

1 cup chocolate chips, milk or semi sweet

1 cup white chocolate chips

16 oreo cookies, broken into pieces

Instructions:

1. In a large bowl cream together butter, brown sugar and sugar. Then add eggs and vanilla. Stir until well blended. Add in pudding and mix until light and fluffy. 

2. Then add the flour, baking soda, baking powder, and salt until it is mixed in well. Gently fold in the chocolate chips, white chips, and oreo pieces. 

3. Grease a 9 x 13 inch pan. I used a glass pan. Pour batter into the pan and bake at 350 degrees for 20-22 minutes. You do not want to overbake. Cook until the center is set, but still gooey. 

Gooey Cookies and Cream Double Chocolate Bars

I wonder if maybe these actually ought to be called triple chocolate. These bars were so delicious and actually not that much work. Be prepared with a glass of milk near-by though as you eat these and cut them into little squares so that you don't feel quite as guilty eating them (as I might have eaten way too much of the double batch that I made---I mean who would ever do that?)

Gooey Cookies and Cream Double Chocolate Cake Bars

Recipe Came From Picky Palate

Gooey Cookies and Cream Double Chocolate Bars

1 Devils Food Cake Mix

8 tablespoons (1 stick) unsalted butter, softened

1 large egg

1 1/2 cups chocolate chips

14 ounce can sweetened condensed milk

14 Oreo Cookies, broken into bite size pieces

1. Preheat oven to 350 degrees F. and line a 9×13 inch baking pan with tin foil sprayed with non-stick cooking spray.

2. Place cake mix, butter and egg into a large bowl, mixing to combine. Use your hands, it works much quicker Press into prepared baking pan. Top with broken pieces of cookies.

3. Pour sweetened condensed milk over cookies and top with chocolate chips. Bake for 23-25 minutes, until cooked through. Remove from oven.

4. After 5 minutes of cooling, run a plastic knife around edges to loosen, this makes it much easier to remove from foil. Let cool completely, remove foil from pan, then cut into squares. I cut off all of the edges before cutting into squares (makes for neater squares), but do whatever you’d like!!

Sumptuous Sunday

Brownies with Marshmallow Fudge Frosting

Cherry Limeade Popsicles

Bacon Tomato Macaroni Salad

Pull Apart Pizza

Cookie Dough Magic Shell Ice Cream Topping

Turkey Bacon Bleu Cheese Sliders

BLT Brunch Pie

Cheddar Bacon Ranch Pulls

Watermelon Feta Salad

Chips and Salsa Cookies

Brookies

Sorry this week I have been a little behind with the recipes, I worked every day but 1 so it didn't leave much room for trying new things, hopefully this week will be a little better.

I can't believe that I had never thought of this or seen it before now...a brownie with a chocolate chip cookie on top! This recipe was delicious but definitely very rich and a chocolate overload!! I decided that if I were to make it again I would either half the recipe for the brownie batter or use two 9x13's instead of 1 and then still put the cookie batter on top. This is a recipe that you need to have someone (or someones) to share with. I kept 3 or 4 pieces for Mom and I and took the rest to work...they were quickly gone :) And did I mention that this was my first brownie from scratch!? Besides how delicious these looked and sounded I think that was one of the major pushes for me to make these was the fact that I have never made brownies before from scratch.

Brookies

Recipe came from Buns in My Oven

Brookies

For the brownies:

(Use a box mix if you're not up for making homemade)

1 cup Butter

2 1/4 cups Sugar

4 large Eggs

1 1/4 cups Cocoa Powder

1 teaspoon Salt

1 teaspoon Baking Powder

1 tablespoon Vanilla Extract

1 1/2 cups Flour

2 cups Semi-Sweet Chocolate Chips

Pre-heat the oven to 350*F. Butter a 9x13 baking dish.

In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil.

Pour butter mixture into a large bowl or stand mixer, beat in cocoa powder, eggs, salt, baking powder, and vanilla extract. Mix until well combined.

Stir in the flour and chocolate chips until well combined.

Set aside.

For the cookies:

2 1/4 cups Flour

1 teaspoon Baking Soda

1 teaspoon Salt

1 cup Butter, softened

3/4 cup Sugar

3/4 cup Brown Sugar

1 teaspoon Vanilla Extract

2 large Eggs

2 cups Semi-Sweet Chocolate Chips

Combine flour, baking soda, and salt in a small bow and set aside.

In the bowl of your stand mixer, beat together the butter, brown sugar, sugar and vanilla until creamy. Add eggs, one at a time, mixing well after each addition. Gradually beat in the flour mixture. Stir in the chocolate chips.

Line a 9x13 dish with parchment paper. Pour brownie batter into the prepared baking dish. Drop small spoonfuls on the cookie dough on top of the brownie batter.

Bake for about 30 minutes or until a toothpick inserted into the brownie portion comes out mostly clean.

Blondie Brownies

Last night my roommate had an assignment that was due that she really didn't want to do, I told her that if she completed it last night I would make her blondie brownies. I was kind of annoyed last night because I couldn't find the recipe that I used to make all the time, I found this one and I think that it's pretty close to what I used to make. Super yummy! They are sweet though so i would plan on cutting them a little smaller than normal brownies and having a good glass of milk with them (my roommates had theirs with ice cream)

Blondie Brownies

Recipe came from Betty Crocker

Blondie Brownies

BROWNIES

1 cup Sugar

1/2 cup packed Brown Sugar

1/2 cup Butter

1 teaspoon Vanilla

2 Eggs

1-1/2 cups Flour

1 teaspoon Baking Powder

1/2 teaspoon Salt

FROSTING

1/3 cup Butter

2/3 cup packed Brown Sugar

3 tablespoons Milk

2 cups Powdered Sugar

1/2 teaspoon Vanilla

1/2 cup chopped Pecans (optional)

Step 1: Heat oven to 350°F. In large bowl, beat granulated sugar, 1/2 cup brown sugar, 1/2 cup butter, 1 teaspoon vanilla and the eggs with electric mixer on medium speed, or mix with spoon, until light and fluffy. Stir in flour, baking powder and salt. In ungreased 13x9-inch pan, spread batter evenly.

Step 2: Bake 20 to 23 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 45 minutes.

Step 3: In 2-quart saucepan, melt 1/3 cup butter over low heat. Stir in 2/3 cup brown sugar; cook over low heat 2 minutes, stirring constantly. Stir in milk; cook until mixture comes to a rolling boil. Remove from heat. Gradually stir in powdered sugar and vanilla, mixing well with spoon after each addition, until smooth and spreadable. If necessary, add more milk, a few drops at a time. Spread frosting over brownies. Immediately sprinkle with pecans. For brownies, cut into 6 rows by 6 rows.

Ice Cream Cake

This doesn't look the best but it was super delicious! Brea taught me how to do this when I went home to Oregon and I've already made it again since coming home :)

Ice Cream Cake

1-2 Cartons Ice Cream (your choice of flavor--I used vanilla)

Brownies, Cake, or Cookies (I used brownies)

Tub Whipped Topping

Hot Fudge

We used a springform pan but you can use any kind of dish. Line dish with wax paper and then spray with non-stick spray (like Pam).
Layer 1: Ice Cream---line bottom of dish with ice cream, place in freezer for 10 minutes or so until frozen.

Layer 2: Brownies---make layer of crumbled brownies (about 1/2 pan).

Layer 3:Hot Fudge---spread fudge over brownie crumbles, return to freezer until frozen again.

Layer 4: Ice Cream Mixture---mix the remaining brownies, whipped topping, and remaining ice cream together. Spread over hot fudge layer. Return to freezer until completely frozen (about 1-2 hours).

Slice (or spoon :D), serve and enjoy!