PEACHES & CREAM BROWNIE MUD PIE: Peaches & Cream Day

Today is Peaches & Cream Day. Fresh peaches are in the market now, so it's a great time to celebrate this holiday! To add chocolate to Peaches & Cream Day, you can always cover some fresh halves with dark chocolate and serve with whipped cream. But to take it up a notch, make this great recipe from Land O Lakes. Don't forget that there are some great recipes on various food sites. I love this one!

PEACHES & CREAM BROWNIE MUD PIE

Ingredients 

Brownie 

1/2 cup sugar 
1/4 cup Land O Lakes® Butter, softened 
1 (1-ounce) square unsweetened baking chocolate, melted 
1 large Egg 
1/2 cup all-purpose flour 
1/4 teaspoon baking powder 

Filling 

1 cup thick chocolate fudge ice cream topping 
1 quart peach ice cream, slightly softened 
Garnish 
Thick chocolate fudge ice cream topping, and peach slices
Heat oven to 350°F. Spray 9-inch pie plate with no-stick cooking spray; set aside. 

DIRECTIONS

Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add chocolate and egg. Continue beating until well mixed. Add flour and baking powder; beat at low speed until well mixed. 

Spread batter into prepared pie plate. Bake for 15-18 minutes or until edges just begin to pull away from sides of pan. (Do not overbake.) Cool 1 hour. 

Spread ice cream topping over cooled brownie. Spread softened ice cream over topping. Cover; freeze 4 hours or until firm.  

Cut into wedges while frozen. Possible: Drizzle each serving with ice cream topping and garnish with peaches.

THE DEEP DISH BROWNIE: Retro Recipe

Here's an oldie but goodie for the weekend! Of course you can use any cocoa you'd like but this is a Hershey recipe!

DOUBLE CHOCOLATE CREAM CHEESE BROWNIES: National Cream Cheese Brownie Day

Today is National Cream Cheese Brownie Day. Here's a great recipe for Double Chocolate Cream Cheese Brownies. 

Philadelphia Cream Cheese is usually my cream cheese of choice since I grew up in Philly, but I've been known to substitute local rich California Cream Cheese. The extra dark chocolate chips are a great addition to these Cream Cheese Brownies, and you can actually add more than 1/2 cup. I chop up high quality chocolate rather than chips, but either works! Celebrate! Make Double Chocolate Cream Cheese Brownies today or make some for Valentine's Day. You can never have too many brownie recipes!

Double Chocolate Cream Cheese Brownies

Brownies
1/2 cup unsalted butter
4 ounces 65-70% good quality chocolate, coarsely chopped
1 cup sugar
1 tsp pure vanilla extract
2 large eggs
1/2 cup all purpose flour
1/4 tsp salt
1/2 cup dark chocolate chunks or dark chocolate chips

Cream Cheese Layer
8 ounces cream cheese, room temperature
1/3 cup sugar
1 tsp vanilla extract
1 large egg

Directions
Preheat oven to 325 degrees F.
Line 9 x 9 inch square baking pan with aluminum foil across the bottom and up two opposite sides of the pan.
In stainless steel bowl placed over a saucepan of simmering water, melt butter and chocolate.
Remove from heat and stir in sugar and vanilla. Add eggs, one at a time, beating well after each addition. Use a spoon. Stir in flour and salt and beat, until batter is smooth and glossy and comes away from the sides of the pan (about a minute).
Remove 1/2 cup of the brownie batter and set aside.
Fold chocolate chips (or chopped chocolate) into remainder of brownie batter and then pour batter evenly onto bottom of prepared pan.
Using mixer or food processor, whip cream cheese until smooth. Add sugar, vanilla, and egg and process just until smooth.
Spread cream cheese mix over brownie layer. Spoon small clumps of reserved brownie batter on top of cream cheese filling. Then with knife or wooden skewer, swirl two batters without mixing them.
Bake in preheated oven for 25 minutes or until brownies start to pull away from sides of pan and edges just begin to brown.
Remove from oven and place on wire rack to cool.
Refrigerate brownies until firm enough to cut into squares (at least two hours).
Once chilled, remove brownies from pan by lifting with ends of foil and transfer to cutting board.
Cut into squares.

Want to try some variations on Cream Cheese Brownies?
Cream Cheese Swirl Brownies with Heath Bars from Recipe Girl
Nibby Cream Cheese Brownie Cupcakes from The Spice Life
Bailey's Cream Cheese Brownies from Tasting Spoons

BAKED ALASKA BROWNIES! It's the Bombe!

Today is Baked Alaska Day. This Retro dessert is making a major comeback, and I've seen it on several restaurants in San Francisco, New York, L.A. and Chicago. This dessert originated at New York City’s Delmonico’s restaurant to commemorate the United States’ purchase of Alaska in 1867. Baked Alaska is an ice-cream cake covered with an igloo of toasted meringue. It's a real show stopper!

Following is an easy and delicious recipe from Betty Crocker. This version consists of an ice cream dome on a brownie base, topped with meringue. 

No time to bake? Ben & Jerry's used to make Baked Alaska Ice Cream, but you can always make this simple Baked Alaska Sundae using their ice cream. 

Want to spend more time, check out Martha Stewart's Baked Alaska with Chocolate Cake and Chocolate Ice Cream. It's the Bombe!

Baked Alaska Brownies!

Ingredients

Ice Cream Dome 
2 cups (1 pint) peppermint ice cream, softened
6 cups (1.5 quarts) mint chocolate chip ice cream, softened
6 cups (1.5 quarts) vanilla ice cream, softened

Brownie Base
1 cup butter
8 oz bittersweet chocolate
4 eggs
2 cups sugar
2 tsp vanilla
1-1/4 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt

Merinque
8 egg whites, room temperature
1/4 teaspoon cream of tartar
1 cup sugar

Directions

Line 3 (or 4) quart bowl (with 9 inch circumference) with plastic wrap. Fill base of bowl with peppermint ice cream; layer with mint chocolate chip ice cream, then finish with a layer of vanilla ice cream. Cover surface with plastic wrap and freeze until ice cream is very hard, at least 4 hours or up to 24 hours in advance.

Heat oven to 350°F. Spray 9-inch round cake pan with cooking spray, line bottom of pan with parchment paper and spray parchment paper with nonstick cooking spray.

Place butter and chocolate in medium glass bowl over saucepan of hot water (or use double boiler) and stir butter and chocolate until melted. Set aside to cool

In separate large bowl, whisk  eggs, sugar, and vanilla until well combined. In another medium bowl, whisk flour, baking powder, and salt until combined. Add cooled chocolate mixture to eggs and whisk to combine. Add flour to chocolate mixture and whisk to combine. Pour into cake pan. Bake 50 minutes to 1 hour until toothpick inserted in center comes out clean.

When brownie is completely cool, about 1 hour, turn brownie out onto large flat, ovenproof plate. Unmold ice cream dome on top of brownie layer. Place back in freezer.

With electric mixer fitted with whisk attachment, whip egg whites and cream of tartar for 2 minutes on medium-high speed. Increase speed to high and add sugar in slow stream until stiff, glossy peaks form.

Remove ice cream dome from freezer. Remove plastic wrap. Cover ice cream dome with meringue, covering completely, using back of spoon to make swirly peaks. Freeze for at least 3 hours or up to 2 days.

Heat oven to 500°F. Bake for 2 minutes or until peaks start to turn a golden brown color.

For easier slicing, let cake stand for 20 minutes. Slice and serve. 

BEST BROWNIES EVER! Guittard Brownie Recipes for National Brownie Day!

Today is National Brownie Day. So many recipes for Brownies. I've probably posted over 100! Although there's great chocolate from all over the world, I thought I'd feature my favorite baking chocolate: Guittard--and it's a local company.

The Guittard Chocolate Company, based in Burlingame, CA, has been around for over 150 years, so it's not surprising that they have developed some fabulous chocolate. They've been crafting chocolate for five generations, using a combination of a time-tested craft, innovative techniques, long-standing relationships and a complete obsession with making a premium chocolate that delivers a spectrum of flavor for a variety of applications.

I often use their cocoa, bars, chips, and wafers, and I really love their Collection Etienne Chocolate. Their 100 percent cacao bars are amazing, but they also make 64 and 70% bars--all fair trade-certified, non-GMO, kosher and whatever else you want on the label. These are also available as wafers. I love this company! So here are two recipes from Guittard for incredible Collection Etienne Brownies. You will marvel at the intense chocolate flavor in both. The first recipe is my favorite, since it's fudgy. The second recipe is more cake-like, but equally fab...just different. Let me know which you prefer.

Incredible Collection Etienne Best Brownies Ever!

Ingredients
6 ounces Guittard Collection Etienne unsweetened chocolate (100-percent cacao), broken into pieces
1 cup plus 2 tablespoons unsalted butter
4 large eggs
2 1/2 cups sugar
1 teaspoon vanilla extract
1 teaspoon salt
1 3/4 cups all-purpose flour

Directions
Heat oven to 350 degrees. Line 9-by-9-inch pan with foil, covering bottom and extending up sides.
In double boiler set over hot, not boiling water, melt chocolate and butter, stirring occasionally until smooth. Set aside.
Using electric mixer, beat eggs, sugar, vanilla and salt at high speed for 2 to 3 minutes, until light and creamy. Blend in melted chocolate at low speed, stopping to scrape sides as needed. Add flour just until incorporated.
Spread batter into prepared pan. Bake for 40 to 50 minutes or until top is puffed and cracked, and toothpick inserted in center test moist. Brownies will set as they cool. Cool before cutting.

Best Cake-Like Collection Etienne Brownies

Ingredients
1 1/2 cups (8 oz) Collection Etienne 74% Cacoa Organic Bittersweet Chocolate Wafers
1/2 cup unsalted butter
1 1/4 cups evaporated cane sugar
1/4 tsp vanilla extract
4 large eggs, room temp
1 cup unbleached all-purpose flour.

Directions
Preheat oven to 350. Line 8-inch square pan with foil
Melt chocolate and butter in double boiler until smooth and melted.
Transfer to large bowl of electric mixer. Mix in sugar, salt, and vanilla. Add eggs, one at a time, blending until smooth and glossy, stopping to scrape sides as needed. Add flour until just incorporated.
Spread into prepared pan. Bake 25-30 minutes or until puffed around edges and cater tests most. Do not overtake. Cool before cutting.

BROWNIE 'EASTER EGGS'

So you're Sheltered-in-Place this Easter, and you don't have any Chocolate Eggs for your fellow inmates. Here's a great way to make "Easter Eggs" with Brownies. This recipe is adapted from  Kraft Recipes. You can always use your favorite brownie recipe or a mix. Whatever works for you.

EASTER EGG BROWNIES

Ingredients
4 ounces unsweetened Chocolate  (or very dark chocolate and reduce the sugar)
3/4 cup unsalted butter
2 cups sugar
3 eggs
1 tsp Madagascar vanilla
1 cup flour
1 cup chopped Walnuts
assorted decorating gels
assorted candies

Directions
Heat oven to 350°F.
Line 13 x 9-inch pan with foil, with ends extending over sides. Grease foil; set aside. Melt chocolate and butter in saucepan over another saucepan over simmering water. Stir until chocolate is completely melted (but don't burn).
Add sugar; mix well. Blend in eggs and vanilla.
Stir in flour and nuts until well blended; spread into prepared pan.
Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.)
Cool completely.
Use foil handles to lift brownies from pan. Cut into egg shapes with 3-inch oval cookie cutter.
Decorate with decorating gels and candies to resemble Easter eggs (as in photo or get creative!) Serve in an Easter basket! How fun!

GUITTARD'S BEST EVER BROWNIES: National Brownie Day

Today is National Brownie Day. There's great chocolate from all over the world, but I thought I'd feature my favorite baking chocolate--Guittard.

The Guittard Chocolate Company, based in Burlingame, CA, has been around for over 150 years, so it's not surprising that they have developed some fabulous chocolate. They've been crafting chocolate for five generations, using a combination of a time-tested craft, innovative techniques, long-standing relationships and a complete obsession with making a premium chocolate that delivers a spectrum of flavor for a variety of applications.

I often use their cocoa, bars, chips, and wafers, and I really love their Collection Etienne Chocolate. Their 100 precent cacao bars are amazing, but they also make 64 and 70% bars--all fair trade-certified, non-GMO, kosher and whatever else you want on the label. These are also available as wafers. I love this company! So here are two recipes from Guittard for incredible Collection Etienne Brownies. You will marvel at the intense chocolate flavor in both. The first recipe is my favorite, since it's fudgy. The second recipe is more cake-like, but equally fab...just different. Let me know which you prefer.

Incredible Collection Etienne Best Brownies Ever!

Ingredients
6 ounces Guittard Collection Etienne unsweetened chocolate (100-percent cacao), broken into pieces
1 cup plus 2 tablespoons unsalted butter
4 large eggs
2 1/2 cups sugar
1 teaspoon vanilla extract
1 teaspoon salt
1 3/4 cups all-purpose flour

Directions
Heat oven to 350 degrees. Line 9-by-9-inch pan with foil, covering bottom and extending up sides.
In double boiler set over hot, not boiling water, melt chocolate and butter, stirring occasionally until smooth. Set aside.
Using electric mixer, beat eggs, sugar, vanilla and salt at high speed for 2 to 3 minutes, until light and creamy. Blend in melted chocolate at low speed, stopping to scrape sides as needed. Add flour just until incorporated.
Spread batter into prepared pan. Bake for 40 to 50 minutes or until top is puffed and cracked, and toothpick inserted in center test moist. Brownies will set as they cool. Cool before cutting.

Best Cake-Like Collection Etienne Brownies

Ingredients
1 1/2 cups (8 oz) Collection Etienne 74% Cacoa Organic Bittersweet Chocolate Wafers
1/2 cup unsalted butter
1 1/4 cups evaporated cane sugar
1/4 tsp vanilla extract
4 large eggs, room temp
1 cup unbleached all-purpose flour.

Directions
Preheat oven to 350. Line 8-inch square pan with foil
Melt chocolate and butter in double boiler until smooth and melted.
Transfer to large bowl of electric mixer. Mix in sugar, salt, and vanilla. Add eggs, one at a time, blending until smooth and glossy, stopping to scrape sides as needed. Add flour until just incorporated.
Spread into prepared pan. Bake 25-30 minutes or until puffed around edges and cater tests most. Do not overtake. Cool before cutting.

BROWNIE TIPS: How Temperature, Butter, & Sugar Affect Your Brownies

I recently came across this handy dandy chart at Delish on How Temperature, Butter, and Sugar Affect Your Brownies. All you need to know in one place. So helpful! Thanks, Delish! Be sure and check out lots of Brownie Recipes here on DyingforChocolate.com, as well as at Delish.com.

Brownie Recipe Round-Up: National Brownie Day

Photo: Ghiradelli Gluten-Free Brownies

Today is National Brownie Day. I've posted many Brownie recipes over the years, including my favorite, Aunt Sylvia's Brownies.

Here's a Round-up of 50+ Brownie Recipes I've posted over the years. I'm sure I didn't catch them all, but it's an updated list. Several recipes are Gluten-Free.

And, to start, here's a link to Tips for Making the Best Brownies.

2016 Brownie Recipe Round-Up: 
Links to 50+ Brownie Recipes

Aunt Sylvia's Brownies

Double Chocolate Brownies  

Peanut Butter Brownies 

Peppermint Bark Brownies

Cherry Port Heart-Shaped Brownies

Super Moon Blue Cheese Brownies 

Double Chocolate Olive Oil Brownies

Extra Nutty Peanut Butter Fudge Brownies

Guy Fawkes Night: Bonfire Brownies

Peanut Butter Toffee Cheesecake Brownies

White Chocolate Brownies

Lemon Curd Brownies 

Chocolate Peanut Butter Brownies

Best Ever Gluten Free Brownies 

Easter Egg Brownies 

Peanut Butter & Jelly Brownies

Milky Way Brownies

Gluten Free Chocolate & Peanut Butter Chip Brownies

Peanut Butter Marbled Brownies

White Chocolate Brownies with Macadamia Nuts 

Full Moon Brownies

Fudgy Mocha Brownies

Cream Cheese Brownies

Chocolate Cream Cheese Brownies

Guinness Stout Brownies

Kahlua Brownies

Creme de Menthe Brownies

Blood Moon Eclipse Brownies

Pumpkin Chocolate Brownies

Strawberry Extra-Chocolately Brownies

Ghirardelli Gluten-Free Brownies

S'mores Brownies from a Mix

S'mores Brownies from Scratch

S'mores Brownies

Gravenstein Apple Chocolate Brownies

Cocoanut Golden-Brownies

Chocolate Walnut Brownies

Gold Rush Brownies  

Ghirardelli Gluten-Free Brownies

Nutella Brownie Muffins 

Sea Salt Caramel Brownies: 2 Recipes

Brownie Ice Box Cookies: Retro Ad & Recipe

Cherry Cheesecake Brownies

Honey Chocolate Brownies

Chocolate Raspberry Beer Brownies

Better Bacon Brownies

Congo Squares

Red Velvet Cheesecake Brownies

Eggnog Brownies

Scotch Brownies : Butter Scotch Brownies

Tequila Brownies 

Brandy Alexander Brownies

Bourbon Cream Cheese Brownies

Chocolate Chewy Pistachio Brownies 

Double Chocolate Fresh Cherry Brownies

Cocoanut Golden-Brownies

Red Wine Brownies 

Scharffen Berger Mother's Day Brownies

Glad's Brownies

Chocolate Merlot Mustard Brownies 

Mounds of Brownies: Chocolate Revelations

Candy Corn Brownies

Halloween Oreo Brownies

Halloween Brownies

Harvest Moon Pumpkin Brownies

Peanut Butter Brownie Cupcakes 

Pumpkin Chocolate Brownies

Brownie Ice Cream Sandwiches

Passover Flourless Brownies (4 recipes) #Gluten-free

Dutch Process Cocoa Brownies

Spinach Carrot Brownies: Eat Your Veggies!

Judy Hogan's Healthy Brownies

Brownies in a Mug

Brownie Mini Ice Cream Sandwiches

Miss Piggy's Ben & Jerry's Chocolate Brownies 

"Mounds" of Brownies

Mexican Spicy Brownies

Brownie Bites with Cherry Jubilee Sauce 

Pudding Brownies

Brownies in a Jar

Decadent Quadruple Chocolate Brownie Pie

Retro Chocolate Brownie Pie

Chocolate Pecan Brownie Fudge Cake

Chocolate Brownie Strawberry Sundae

Today is National Strawberry Sundae Day. Yes, that's a food holiday. Love this 1950s Dairy Queen Ad for a Strawberry Sundae, but let's make it 2016! Add Brownies: Bake your own or buy some. Use real ice cream and fresh strawberries and make this delicious Chocolate Brownie Strawberry Sundae.

Chocolate Brownie Strawberry Sundae

Chop up some Brownies
Soften up some Vanilla Ice Cream
Slice a bunch of fresh Strawberries
Hot Fudge sauce

Layer all ingredients in sundae bowls or cups or tall clear glasses. Pour hot fudge sauce over the whole thing!

Brownies Recipe Round-up

Photo: Ghirardelli: Gluten-Free Brownies

Today is National Brownie Day, a favorite chocolate holiday. I've posted so many recipes for Brownies over the years on Dying for Chocolate. Here's a round-up of most of the Brownie Recipes. I'm sure I didn't catch them all, but it's a start. Hope you enjoy all the recipes. Feel free to add links to your own favorites in the comments.

Round-up of Brownie Recipes

Aunt Sylvia's Brownies

Peppermint Bark Brownies

Guy Fawkes Night: Bonfire Brownies

Peanut Butter Toffee Cheesecake Brownies

White Chocolate Brownies with Macadamia Nuts 


Full Moon Brownies

Fudgy Mocha Brownies

Cream Cheese Brownies

Chocolate Cream Cheese Brownies

Kahlua Brownies

Pumpkin Chocolate Brownies

Strawberry Extra-Chocolately Brownies

Ghirardelli Gluten-Free Brownies

S'mores Brownies (from a mix)

S'mores Brownies from Scratch

Gravenstein Apple Chocolate Brownies

Halloween Oreo Brownies (although you can use regular ones at other times)

Cocoanut Golden-Brownies

Chocolate Walnut Brownies

Chocolate Raspberry Beer Brownies

Bacon Brownies

Brandy Alexander Brownies

Double Chocolate Fresh Cherry Brownies

Brownies in a Jar