TEQUILA BROWNIES: National Tequila Day!

Today is National Tequila Day! Have a shot of Tequila, or, better still, make these fabulously rich Tequila Brownies.

I used Reposado Tequila in this recipe. Reposado or "rested" Tequila is aged in wood tanks or casks for a minimum of 2 months. The higher-quality Reposados are aged from 3-9 months. Reposado tequila has a full flavor and is the best-selling Tequila in Mexico and can be either 100% agave or mixto. Of course, you can use whatever Tequila you have on hand.

TEQUILA BROWNIES

Ingredients
1/2 cup unsalted butter
12 ounces dark chocolate, chopped
1/4 cup unsweetened cocoa powder
1 - 1/4 cups sugar
1 cup flour
2 Tbsp Reposado Tequila
1/2 tsp baking powder
1/2 teaspoon sea salt
3 eggs, lightly beaten
1 cup walnuts, chopped

Directions
Preheat oven to 350 degrees.
Grease 8x8x2" square pan. 
Heat butter and chocolate in saucepan over saucepan over simmering flame. Stir until melted.
In bowl, combine cocoa, sugar, flour, tequila, baking powder, salt, and eggs.
Pour in chocolate/butter mixture, mixing just until combined.
Stir in walnuts.
Spread mixture in pan.
Bake 30 minutes or until toothpick inserted into center comes out clean.
Cool before cutting.

PEACH ICE CREAM BROWNIE MUD PIE

Today is Peach Ice Cream Day. To celebrate the day, you can pour chocolate sauce over peach ice cream topped with fresh peaches. But to take it up a notch, make this great recipe from Land O Lakes. Don't forget that there are some wonderful recipes on food sites. I love this one!

PEACH ICE 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 sauce
1 quart peach ice cream, slightly softened 

Garnish 

Thick chocolate fudge sauce

Peach slices, if desired

DIRECTIONS

Heat oven to 350°F. Spray 9-inch pie plate with no-stick cooking spray; set aside. 

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

Cut into wedges while frozen. Drizzle each serving with fudge sauce and garnish with sliced fresh peaches.

WORLD CHOCOLATE DAY: GUITTARD'S BEST EVER BROWNIES

Today is World Chocolate Day! So many great chocolate is grown and processed all over the world, but for today's holiday, I'd like to tell you about Guittard, my favorite baking chocolate, a company close to home.

The Guittard Chocolate Company, a San Francisco company now based in Burlingame, CA, has been in business 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  time-tested craft, innovative techniques, long-standing relationships, and an obsession with making a premium chocolate that delivers a spectrum of flavors for a variety of uses.

I often use their cocoa, bars, chips, and wafers in my baked goods. 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 from your chocolate. Did I say I love this company? Here are two recipes from Guittard for their 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 fabulous-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.

WALNUT DAY: Rocky Road Brownie Bars

Today is National Walnut Day, and I thought I'd focus today on one of the ways to incorporate walnuts in baked goods, specifically Brownies. Now, I often add chopped walnuts to Brownies, but here's a 1971 Diamond Walnuts Retro Ad & Recipe for Rocky Road Brownies. The recipe really transforms your favorite brownies into Rocky Road Bars with a thick Rocky Road frosting. So make a batch of brownies either from a box or from scratch and follow these directions. Be sure to add walnuts to the brownies, too!

ROCKY ROAD BROWNIE BARS

Ingredients
9-inch square pan of brownies
1 ounce square unsweetened chocolate
2 tablespoons soft butter
1-1/2 cups powdered sugar
4 tablespoons milk
1/2 cup miniature marshmallows
1/2 cup coarsely-chopped walnuts

Directions
Prepare brownies from your own recipe or a mix. Melt chocolate. Combine with soft butter, powdered sugar and milk; beat smooth. Spread over top of cooled brownies. Sprinkle with marshmallows and walnuts. With small spatula, swirl frosting around marshmallows and walnuts. Let frosting set before cutting.

Butter "Scotch" Brownies: Butterscotch Brownie Day!

Today is Butterscotch Brownie Day! Butterscotch Brownies, as good as they are, do not include chocolate (well sometimes chocolate chips). So I've changed it up a bit, while still keeping with the spirit of the day. Here's my take on Butterscotch Brownie Day: Butter "Scotch" Brownies. Add Scotch to the batter, and you're good to go.  

I've posted Bourbon Brownies, and I've posted recipes for St. Patrick's Day Irish Whiskey brownies, so it's only natural to make these brownies with Scotch for Butterscotch Brownie Day. Hey, there's butter in the recipe, too! 

The following recipe is adapted from DrinkoftheWeek's recipe for Whiskey Brownies. So get out your kilt and do a highland fling!

This recipe, of course, can be made without the Scotch.

BUTTER 'SCOTCH' BROWNIES!

Ingredients
3/4 cup flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup sugar
1/3 cup unsalted butter
2 Tbsp water
2 eggs
6 ounces dark fair-trade 65-70% chocolate, chopped
1 tsp pure vanilla extract
1/2 cup Scotch (yeah, they're pretty boozy!)

Directions
Preheat oven to 350 and grease 9-inch pan. Sift together flour, baking soda, and salt in bowl and set aside. In saucepan, combine sugar, butter, and water. Cook on low heat until boiling gently. Stir in chopped chocolate, vanilla. Then beat in eggs, one at a time. Now add flour mixture and stir well. Pour mix into pan and bake for 30 minutes. After brownies have cooled, sprinkle Scotch on top and let it soak in.

The recipe at DrinkoftheWeek has an excellent chocolate icing, but for today's holiday, I thought I'd go all the way with the "Scotch" Brownie theme, so here's a recipe for a Scotch infused icing. 

Scotch infused Icing
 
Ingredients
1-1/2 ounces unsweetened or very dark chocolate 

1/4 cup unsalted butter
2 cups powdered sugar
3 Tbsp half-and-half
1 Tbsp good Scotch
1/2 teaspoon vanilla extract

Directions

In top of double boiler (or saucepan on top of saucepan with simmering water), melt chocolate with butter. Combine rest of ingredients in bowl and with electric mixer, beat in melted chocolate and butter. Beat until smooth. Mixture will be runny, but stiffens as it cools. Frost cooled brownies.

How's that for Butter "Scotch" Brownies?

CASHEW CARAMEL BROWNIES: National Chocolate Covered Cashew Day

You can never have too many Brownie recipes. Since today is National Chocolate Covered Cashew Day, I thought I'd post this easy recipe from Betty Crocker for Cashew Caramel Brownies. As always, use the very best ingredients. You can use a box mix or use your own recipe and follow the directions for the cashews and caramel. If you're making brownies from scratch, be sure to add some extra dark chocolate chips.

CASHEW CARAMEL BROWNIES

Ingredients

1 box Betty Crocker triple chunk Premium brownie mix

Water, vegetable oil, and egg called for on brownie mix box 
2/3 cup salted dry roasted cashews, chopped
2 candy bars (1.76 oz each) dark chocolate-covered nougat and caramel candy, each cut lengthwise in half, then chopped (about 2/3 cup)

Directions
Heat oven to 350°F (325°F for dark or nonstick pan). Line bottom and sides of 9-inch square pan with foil, leaving foil overhanging on 2 opposite sides of pan. Spray foil with cooking spray.
In medium bowl, stir brownie mix, oil, water, and eggs until well blended. Stir in 1/3 cup of the chopped cashews and 1/3 cup of the chopped candy bars. Spread evenly in pan.
Sprinkle remaining 1/3 cup cashews and 1/3 cup candy bars evenly over batter.
Bake 35 to 38 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
Remove brownies from pan, using foil to lift.
Cut into squares.

MILKY WAY BROWNIES

Milky Way Bars have been around for almost a 100 years. Lots of Milky Way Ads from WWII, but I chose to post to post this ad for Milky Way Bars from 1930 because the woman is reading a book and eating a Milky Way. My kind of rainy afternoon. 

When I was young, my friend Donna always had Milky Way bars in her freezer, and I'd stop by her house on the way to school and have one. BTW, it wasn't really on the way, but worth the walk in the wrong direction through the park before turning around and heading in the other direction. I love frozen Milky Way Bars. When we were older, Donna and I got a ride to high school with a neighbor. While we waited for him, we availed ourselves of the Milky Way bars on his family's coffee table! Maybe this wasn't particularly healthy, but it was a delicious way to start the day. And, I must admit, my parents didn't know about candy in the morning. They would have been horrified.

Now, I buy miniature Milky Way bars to give out at Halloween. We don't get many kids where I live, so I put the 'extras' (that would be all of them) in the freezer. How to use them up? In Brownies, of course. And, these two recipes for Milky Way Brownies are great! One's for home, and the other's for a crowd!

1. EASY MILKY WAY BROWNIES!

Make your favorite Brownie Mix (I like Ghirardelli), following directions by adding the 1/3 cup vegetable oil, 1 egg, and 1/3 cup water. At 20 minutes into baking (350F), put about 7 ounces of chopped up miniature Milky Way Bars or Milky Way Bites on top. Bake another 20 minutes. Oh yum!

2. MILKY WAY BROWNIES FOR A CROWD!

Have a crowd coming over? Want to make a batch of Milky Way Brownies from scratch? This recipe is the Bees Knees!

Ingredients: 
1 pound unsalted butter, cut into pieces
1 pound dark chocolate (70% cacao), chopped
6 ounces unsweetened chocolate (or very dark - 90%), chopped
2 Tbsp instant espresso powder
7 large eggs
2 Tbsp pure vanilla
2 1/4 cups granulated white sugar
1-1/4 cups all-purpose flour
1 Tbsp baking powder
1 tsp salt
12 ounces miniature Milky Way bars, chopped
2 Milky Way Bars, sliced

Directions: 
Preheat oven to 350°F. Butter and flour 12x18x1-inch pan. Line with foil that hangs over sides (butter the parchment). This makes it easier to get brownies out.
In metal bowl or saucepan over saucepan of simmering water, heat butter and chocolate until melted and smooth; cool slightly.
In large bowl, whisk together eggs, espresso powder, vanilla, and sugar. Stir egg mixture into slightly cooled chocolate mixture. Cool to room temperature.
In medium bowl, sift together flour, baking powder, and salt, then add to batter. Stir chopped mini Milky Way bars into chocolate mixture. Then pour into prepared baking pan and smooth top with rubber spatula.
Place slices of full-size Milky Way Bar on top of brownie batter.
Bake 25 to 35 minutes, or until toothpick inserted in center comes out clean. Do not overbake!
Let cool completely, then cover tightly and chill overnight. These are very gooey, so be sure to chill if you want to cut them!

CHOCOLATE PECAN BROWNIE FUDGE CAKE for Passover (or any time!)

Here's a great recipe that's gluten-free, perfect for Passover, and just plain fabulous. This adapted recipe first appeared in the L.A. Times on April 14, 2011 and again in August 2012.

Instead of flour, the recipe calls for ground blanched almonds. Almond and chocolate go very well together. The almond flour gives the following cake a nutty flavor that is complemented by the Pecans! Try using different types of chocolate to achieve the flavor you like best.This cake is simple to make and easy to enjoy! Add some fresh whipped cream if you need to. I particularly like the crunchy top of this cake and the fudge-y insides.

Notes on special ingredients:

Almond Flour: Almond flour is readily available where I live, as well as online, but you can grind your own. Use a hand grinder (a clean coffee grinder) or blender. Don't use a food processor or you might end up making oil. If you use a blender, do it in small increments, about 1/2 cup at a time.

Turbinado Sugar: Turbinado sugar is a sugar cane-based, minimally refined sugar. It's medium brown in color and has large crystals. It's often mistaken for traditional brown sugar because of its light brown color, but it's made in a different way. It contains more moisture than regular white or brown sugar, so get some for your pantry. If you don't have it, and you want to make this cake today, you can substitute granulated sugar.

Potato Starch: No you don't have to make your own! Potato starch is available from Bob's Red Mill, King Arthur Flour, and many other sources. FYI: It is not the same product as potato flour.

CHOCOLATE PECAN BROWNIE FUDGE CAKE

Ingredients
1/3 cup potato starch (see my note above)
1/2 cup finely ground blanched almonds (almond flour-see note above)
1 cup turbinado sugar (in a pinch you can use granulated sugar)
Pinch salt
1/2 cup canola oil
2 eggs
1 tsp vanilla extract
3 1/2 ounces good-quality bittersweet chocolate (the very best quality!), melted
1 cup chopped pecans

Directions
Heat oven to 325 degrees. Grease 9-inch round or square baking pan and line with parchment paper so paper extends 2 inches beyond the pan. (Always good to ease the cake out of the pan)
In medium bowl, whisk together potato starch, ground almonds, sugar, and salt.
In small bowl, whisk together oil, eggs, and vanilla. Pour oil mixture over dry ingredients and stir together with wooden spoon until thoroughly combined and smooth. Stir in melted chocolate and chopped pecans. Pour batter into prepared baking pan. Level with frosting spatula dipped in cold water, if necessary.
Bake 25 to 30 minutes until toothpick inserted in center comes out slightly moist but without crumbs.
While still warm, cut into 8 equal pieces, leaving cake in pan. Set aside cake to cool completely, then chill.
Bring cake back to room temperature before lifting out of pan (using parchment 'handles'), and gently separate into portions.
Top with fresh whipped cream and serve!!

EASTER EGG BROWNIES

Want an alternative to Chocolate Easter Eggs this year? Make these Easter Egg Brownies. This recipe is adapted from  Kraft Recipes. You can always use your favorite brownie recipe or a mix. Whatever works for you. Love the presentation!

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 pure 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!

PASSOVER CHOCOLATE BROWNIES: 4 Recipes

If you observe Passover, you won't be eating any leavened food products during the holiday which lasts 8 days. So in terms of chocolate baking you need to tweak some things, starting with not using flour. This doesn't mean you can't have Chocolate Cake, Brownies, or Cookies .. . it's just an adjustment. Baking without flour shouldn't be a problem (there's always matzo meal or almond flour meal, and these recipes are great any time, not just for Passover.

So for Passover week, here are 4 different recipes for Passover Brownies. Try all the recipes and let me know which you like best. Do you have your own favorite recipe for Passover Brownies? Be sure and share in comments.

These first two recipes I adapted from recipes I found on Chowhound in 2008.

Passover Chocolate Brownies #1

Ingredients
8 Tbsp unsalted butter, softened
1 cup sugar
5 eggs, separated
8 ounces semisweet chocolate, chopped (not chocolate chips)
8 ounces finely chopped or ground almonds (or almond flour)
Pinch of salt

Directions
Cream butter and sugar together. Mix in egg yolks.
Melt chocolate over double boiler (or over saucepan over saucepan with simmering water). Cool and add to butter mixture. Add finely ground almonds.
Beat egg whites until stiff but not dry. Fold into batter.
Pour into 9" square greased baking tin.
Bake in a preheated 350 oven for 45-50 min.
Cool and cut into squares.

Passover Chocolate Brownies #2

Ingredients
1/2 cup oil
1/2 cup of matzo cake meal
1 cup sugar
1/3 cup DARK cocoa
3 large eggs
1/2 cup chopped nuts

Directions
Mix oil and sugar.
Add eggs and mix again.
Sift matzo cake meal and cocoa together and add to mixture.
Fold in nuts and mix thoroughly.
Grease 8 x 8 pan and pour in batter.
Bake at 350 degrees for 35 minutes.
Cool and cut in squares.

This third recipe is originally from Gourmet 2000 ( Epicurious). It calls for a Chocolate-Wine Glaze, and you might want to try that. I like my brownies unadulterated, but I've tried the chocolate-wine glaze, and it's delicious. Nothing quite like Chocolate and Manischewitz!

Passover Chocolate Brownies #3

Ingredients
6 ounces bittersweet or semisweet chocolate, chopped
1/2 cup unsalted margarine (if keeping brownies pareve) or butter, cut into pieces
3 large eggs
1 cup sugar
Pinch of Salt
2 tsp finely grated fresh orange zest
3/4 cup matzo cake meal
3/4 cup walnuts, coarsely chopped

Directions
Preheat oven to 350°F. Line bottom and sides of a 9-inch square baking pan with wax paper or greased foil.
Melt chocolate and margarine (or butter) in metal bowl over saucepan of simmering water, stirring until smooth. Remove from heat and cool 5 minutes.
Beat eggs, sugar, and salt in large bowl with electric mixer on high until pale and thick. Beat in chocolate in 3 batches on low speed. Stir in zest, matzo meal, and nuts just until blended.
Spread batter in baking pan and bake in middle of oven until firm and tester comes out clean, 25 to 30 minutes.
Cool in pan on rack, then invert onto a platter and remove paper or foil.
Cut into Squares.

Passover Chocolate Brownies #4

Ingredients
2/3 cup semisweet chocolate chips (or dark chocolate, chopped)
1/2 cup unsalted butter or margarine
2 eggs
1 cup sugar
1 tsp vanilla
1/2 cup matzoh cake meal
2 Tbsp unsweetened DARK cocoa powder
2 Tbsp potato starch
1/2 cup chopped walnuts or pecans

Directions
Preheat oven to 350. Grease 8-inch square baking dish.
Melt chocolate and butter in double boiler or in saucepan on top of another saucepan with simmering water. Set aside to cool slightly.
In mixing bowl, stir together cake meal, cocoa powder, and potato starch.
Combine eggs, granulated sugar, and vanilla in large bowl. Beat with electric mixer until light and creamy – about 3 to 5 minutes. Beat in chocolate mixture until smooth, then add cake meal mixture, beating on low speed just until combined. Batter is thick.
Fold in chopped nuts and spread in prepared baking dish.
Bake for 25 to 30 minutes or just until entire surface has puffed slightly. Brownies will still be moist in center.
Remove from oven and cool before cutting into squares.

I especially love Passover Brownies #4--very, very fudgy!!! Of course, always use high quality chocolate! It really makes a difference!!!

THIN MINTS GIRL SCOUT COOKIES BROWNIES: Girl Scout Day

Today is Girl Scout Day! 

 

I enjoy seeing the girls in their green uniforms and/or mothers and fathers hawking the taste of the season: Girl Scout Cookies. I was a Brownie and a Girl Scout, and I used to pound the pavement selling and then delivering Girl Scout Cookies door to door. 

I have seen them out and about, but not as plentiful as they used to be. Times change. But don't fear, you can still order Girl Scout Cookies online. Even if the actual selling of the cookies has changed, the cookies are still good. And, there are a few new ones this year. Scroll down for the 2026 Cookies. Be sure to check them out and let me know.

Anyway, by this time of year, I have a cupboard filled with Samoas, Tagalongs, and Thin Mints.. well, not the cupboard for the Thin Mints. I put them in the freezer. I've been freezing my Thin Mints for more years than I want to remember. Not that they're being frozen for future times. I just like the taste best that way. It's no secret that my favorite cookies are Thin Mints. Several years ago on the 100th Anniversary of the Girl Scouts, I posted a recipe for Thin Mint Truffles. So easy and delicious.

So this year, I'm posting a recipe for Thin Mints Girl Scout Cookies Brownies. Plenty of other ways to incorporate Girl Scout Cookies. Be sure and scroll down for more tips!

Thin Mints Girl Scout Cookies Brownies

Ingredients
3/4 cup unsalted butter
3/4 cup dark chocolate, chopped
2/3 cup unsweetened DARK cocoa powder
1-1/2 cups sugar
1 cup flour
1/2 teaspoon baking powder
pinch of salt
1/2 teaspoon pure vanilla extract
4 eggs
1/2 Box Thin Mints Girl Scout Cookies, crushed into small chunks

Directions
Preheat oven to 350 degrees.
Butter 9”x9” square baking pan.
In double boiler over low heat, melt butter and chocolate together and remove from heat.
In separate bowl, combine dry ingredients.
When chocolate/butter mixture has cooled a little, whisk in eggs and vanilla. Note: it is important to cool chocolate/butter mixture or eggs will cook.
Add rest of dry ingredients and whisk to combine.
Pour batter into prepared baking pan.
Bake 40-45 minutes or until knife inserted into center comes out clean.

Other things to do with Girl Scout Cookies:
Crush them up and use them as ice cream toppings, in cakes and cookies, truffles and brownies.
Girl Scout Cookies are also great to use as pie crusts, in the same way you'd make a chocolate wafer cookie crust or graham cracker crust. Yum.

So which cookies will you buy? 

2026 Girl Scout Cookies (Check out the New Ones)

Extra Nutty Peanut Butter Fudge Brownies: National Peanut Lovers Day!

Here's a great  recipe for Extra Nutty Peanut Butter Fudge Brownies adapted from Pillsbury using their box Brownie Mix.  I don't usually use boxed mixes, but this is a good recipe. Of course you can make your own brownies and just add the layer of peanut butter fudge and 1/2 cup chopped peanuts.

I really like the clean salty taste of plain roasted peanuts, rather than the recommended honey-roasted peanuts in the original recipe.

I also add chocolate chips to the recipe and cut down on the peanut butter chips. You can never have enough chocolate!

EXTRA NUTTY PEANUT BUTTER FUDGE BROWNIES

Ingredients
2 (15.8 oz) pkg. fudge brownie mix with chocolate syrup
1/2 cup oil
1/2 cup water
 2 eggs
1 (14 ounce) can sweetened condensed milk (not evaporated)
7 ounces peanut butter chips
1/2 cup peanut butter
1/2 cup chocolate chips
1/2 cup roasted salted peanuts, coarsely chopped

Directions
Heat oven to 350°F. Spray with nonstick cooking spray or grease bottom only of 13 x 9-inch pan.
In large bowl, combine brownie mixes, chocolate pouches from mixes, oil, water and eggs; beat 50 strokes with spoon. Fold in chocolate chips. Pour about half of batter into sprayed pan.
In large saucepan, combine condensed milk, peanut butter chips and peanut butter; cook over low heat for 5 minutes or until chips and peanut butter are melted, stirring constantly.
Spoon and spread peanut butter mixture over batter.
Drop remaining half of batter over peanut butter layer.
Sprinkle with chopped peanuts.
Bake at 350°F. for 35 to 40 minutes or until edges begin to pull away from sides of pan.
DO NOT OVERBAKE. 
Cool 2 hours.
Refrigerate 1-1/2 hours or until completely cooled before serving.
Cut into bars.

Blood Moon Eclipse Brownies

Last night there was a total eclipse of the Blood Moon. We were totally fogged in, so didn't get to see it..and I woke up especially. Oh well.  But, the Blood Moon Eclipse remind me that we had a Blood Moon Eclipse before, and I did photograph it. 

I've posted a recipe for Full Moon Brownies, but what about Beet Brownies for the Blood Moon Eclipse? Many chocolate cakes such as Red Velvet Cakes can be made with beets. So in honor of the Blood Moon Eclipse, here's a great recipe for Blood Moon Eclipse Brownies.

BLOOD MOON ECLIPSE BROWNIES

Ingredients 
1/2 pound fresh beets, scrubbed
1 cup unsalted butter, plus more for buttering parchment paper
8 ounces dark chocolate, chopped
1 1/4 cups white whole wheat flour  (I buy this from King Arthur Flour)
1-1/2 tsp baking powder
Pinch of salt
3 eggs, room temperature
1 tsp pure vanilla extract
1 cup packed light brown sugar

Directions
Put beets in saucepan and add water to cover by ½ inch. Set over medium heat and bring to boil. Reduce heat and simmer 25-35 minutes, until tender. Drain and transfer to ice bath until cool. Transfer cool beets to food processor and pulse until minced.
Preheat oven to 350°
Line 9-inch by 9-inch brownie pan with parchment paper; lightly coat with butter.
Cut sticks of butter into chunks and put in heavy saucepan. Add chopped chocolate and cook over simmering water, stirring constantly until chocolate begins to melt.
Remove pan from heat and stir until smooth. Set aside to cool.
In medium bowl, whisk together flour, baking powder, and salt. Set aside.
In bowl of stand mixer with whisk attachment, gently mix eggs for about 30 seconds. Add vanilla and brown sugar; mix on medium-high until light and airy, about 2 minutes. Reduce speed and add minced beets then slowly add chocolate mixture and mix just until combined.
Slowly add flour mixture and amix just until combined.
Pour batter into prepared pan and smooth top with rubber spatula.
Bake 30-35 minutes, until toothpick inserted into the center comes out clean.
Cool brownies in pan for 5-10 minutes then transfer to cooling rack.
Cut and serve.

CHERRY PORT HEART-SHAPED BROWNIES for Valentine's Day!

Here's a great recipe for Valentine's Day: Cherry Port Brownies.

Want to make these special? Use a 3" heart-shaped cookie cutter to make Brownie Hearts. The photo is from Betty Crocker, and their recipe uses the Betty Crocker Brownie Mix. That's a big shortcut. It's up to you. You can always use the mix and add some dried cherries soaked in port. Another festive touch is to sprinkle with powdered cocoa or red crystallized sugar or drizzle with red icing after the brownies have cooled.

CHERRY PORT HEART-SHAPED BROWNIES

Ingredients
2 Tbsp port

2 Tbsp water  
1/2 cup dried cherries
5 Tbsp unsalted butter, cut into pieces
6 ounces semisweet chocolate, coarsely chopped
3/4 cup sugar
2 large eggs, cold
1/4 tsp salt
1/3 cup all-purpose flour
4 1/2 ounces dark chocolate, chopped (about 3/4 cup)

Directions 
Position oven rack in center of oven; preheat to 325 degrees F.
Line 8x8x2-inch pan with foil. Butter foil; set aside.
In small saucepan, bring port and water to boiling. Add dried cherries; cook and stir over low heat until fruit is soft and plump and liquid evaporates. Using spatula, scrape cherries into bowl; set aside to cool.
Set heatproof bowl over saucepan of barely simmering water (be sure water doesn't touch bottom of bowl). Place butter in bowl; scatter 6 ounces chocolate over butter. Heat until chocolate is almost melted (you do not want to heat the mixture so much that the butter and chocolate separate). Remove bowl from heat. Stir until butter and chocolate are smooth. Whisk in sugar until fully incorporated. Add eggs one at a time, stirring until batter is smooth and glossy. Whisk in salt. Gently whisk in flour, stirring only until it disappears into the batter.
Using spatula, stir in port-soaked cherries (and any liquid that accumulated) and remaining 4 1/2 oz. chopped chocolate.
Scrape batter into prepared pan and smooth top as much as possible.
Bake 35 minutes.
Transfer pan to wire rack; cool to room temperature.
Invert brownies onto cutting board; gently peel away foil
Turn brownies over. Cut into squares or use 3" heart shaped cookie cutter. 

RED VELVET CHEESECAKE BROWNIES for Valentine's Day!

Here's a great recipe for Red Velvet Cheesecake Brownies. Perfect for Valentine's Day! Anything red and chocolate works for me! And who doesn't need another brownie recipe? This recipe is an adaptation of Sunny Anderson's recipefrom the Foodnetwork, and it's delicious. The recipe contains red food coloring, but there are some nice Wilton natural red colorings you can use. It's an easy recipe -- and delicious! 

RED VELVET CHEESECAKE BROWNIES

Ingredients
1 tablespoon unsalted butter, for pan
Parchment paper

Red Velvet Brownie Layer
8 Tbsp (1/2 cup) unsalted butter
1 cup sugar
1 tsp pure vanilla extract
1/4 cup high grade cocoa powder
Dash of salt
1 Tbsp red food coloring (or Wilton natural red)
1 tsp vinegar
2 eggs
3/4 cup all-purpose flour
1/4 cup chopped toasted walnuts

Cream Cheese Layer
8 ounces cream cheese, softened
1/4 cup sugar
1 egg
1/8 tsp pure vanilla extract

Directions
Preheat oven to 350 degrees F.
Butter 8 by 8 inch baking pan.
Put long piece of parchment paper in bottom of pan, extending up two side--overhanging slightly on both ends (easy to remove brownies after baked)

Brownie layer: 
In saucepan, melt butter on medium heat. Put butter in large bowl and add sugar, vanilla, cocoa powder (or melted chocolate), salt, food coloring, and vinegar, in that order, mixing between additions.
Whisk eggs in small bowl and stir into cocoa mix. Fold in flour until lightly combined. Stir in walnuts and pour batter into prepared baking pan, saving 1/4 cup of batter for the top.

Cream cheese layer: 
Blend together cream cheese, sugar, egg, and vanilla in medium bowl. Gently spread cream cheese layer on top of brownie batter in pan. Drop remaining brownie batter over cream cheese layer. Using skewer or tip of knife, drag tip through cream cheese mixture to create swirl pattern.
Bake brownies for 30 minutes.
Remove to cooling rack and cool completely before cutting.

BRANDY ALEXANDER BROWNIES & COCKTAIL: National Brandy Alexander Day

Today is National Brandy Alexander Day. A Brandy Alexander is a sweet, brandy-based cocktail that became popular during the early 20th century. It was supposedly created for the wedding of Mary, Princess Royal and Countess of Harewood and Viscount Lascelles, in London, in 1922. The Brandy Alexander is based on an earlier, gin-based cocktail called simply an “Alexander.”

From the Brandyalexander website comes the history that Movie Stars have consumed Brandy Alexanders on sets of movies and TV shows and during celebratory events over the last century.  Among the famous calls are by Jack Lemon in Days of Wine and Roses. In one scene Lee Remick receives a Brandy Alexander and is impressed with the chocolate flavor, yet smooth taste of the drink. In the pilot of the Mary Tyler Moore show, Mary calls for a Brandy Alexander when asked if she would like a drink at her job interview and Peggy on a blind date in an episode of Mad Men, Indian Summer orders for a Brandy Alexander. Over time other movies made reference to Brandy Alexanders.

So with this exciting alcoholic Food Holiday, break out the Brandy and Creme de Cacao!

Brandy Alexander

1 1/2 oz brandy
1 oz dark creme de cacao
1 oz half-and-half
1/4 tsp grated nutmeg

In a shaker half-filled with ice cubes, combine the brandy, creme de cacao, and half-and-half. Shake well. Strain into a chilled cocktail glass and garnish with the nutmeg

I'm not sure where I found the original recipe for Brandy Alexander Brownies, but I found a similar recipe at The Pioneer Woman that includes a recipe for Brandy Alexander Icing. My original recipe below includes optional walnuts, and I don't usually frost brownies. They're plenty rich the way they are, but I do use more chocolate, but then I'm always Dying for Chocolate.

Brandy Alexander Brownies

Ingredients
6 Tbsp unsalted butter, softened
3/4 cup sugar
2 eggs
2 ounces unsweetened chocolate, melted and cooled
2 Tbsp creme de cacao
2 Tbsp brandy
2/3 cup all purpose flour
1/2 tsp baking powder
Dark chocolate chips (optional)
1/3 cup chopped walnuts (optional)

Directions
In mixing bowl, cream together the butter and sugar till fluffy.
Add eggs; beat well.
Blend in cooled chocolate, creme de cacao, and brandy.
Stir together flour, baking powder, and 1/4 teaspoon salt.
Stir into creamed mixture.
Stir in chocolate chips and chopped nuts (optional)
Spread in a greased 9x9x2 inch baking pan.
Bake at 350° for 20 to 25 minutes.
Cool. Cut into bars.

Optional: Frost with Brandy Alexander Frosting before cutting into bars!

Brandy Alexander Frosting
2 Tbsp Unsalted Butter, Softened
1 cup Powdered Sugar
1 tsp Creme De Cacao
1 Tbsp Brandy

Mix all together!

CONGO SQUARES: Retro Ad with Recipe for Blond Brownie Day!

Today is National Blonde Brownies Day. Blond (yes, two spellings) Brownies is a misnomer. Blondies are not Brownies! They get their flavor from brown sugar and not cocoa or chocolate, but they're wonderful for exactly what they are--a great butterscotch 'brownie.' Over the years, I've added macadamia nuts, white chocolate chips, butterscotch chips, chocolate chips, or a combination of these ingredients to the following basic recipe. The variety of additions is huge, and the basic batter is a delicious brown sugar concoction. Blondies are simple to make, and I highly recommend them. I use dark brown sugar because I think it adds more flavor. As in any recipe, the quality of the ingredients makes a difference in your final product.

I love this Retro Ad & Recipe for Congo Squares aka Blondies or Blond Brownies. As always, you can never have too many recipes!

Congo Squares or Bars, by the way, have nothing to do with Africa. There's nothing like these sweets in any African country that I know of...and you can't even grow wheat in Central Africa. So why are they called Congo Squares? Who knows.. maybe because of the exotic ingredients (chocolate, coconut, nuts) which might come from Africa? I also read somewhere that these Congo Squares originated in the Southeast (US). There was a plaza in New Orleans called Congo Square which in the early 19th century was a gathering place for both free and enslaved African-Americans who met for marketing, music-making and dancing... probably not the connection, but a possibility. Whatever the origin, this is a great treat for the weekend! This Nestle ad is from 1949 and doesn't include the cocoanut, but throw some toasted coconut in.

Pecan Pie Brownies: Martin Luther King Jr. Day!

Martin Luther King Jr's favorite dessert was pecan pie, and pecan pie was scheduled on the menu for the "meal that never was: on the day of his assassination, April 4, 1968. He was an amazing man who stood for equality and peace. He was powerful and inspirational. He upheld the constitution. Honor his legacy today (and every day). 

Make Pecan Pie Brownies as a symbol of comfort and connection. 

This recipe from Betty Crocker for Pecan Pie Brownies is easy and delicious. The recipe calls for a brownie mix, but you can always make your own brownies and just use the recipe below for the topping. Want a totally home-made recipe? Scroll down for a link to a recipe from The Food Network.

PECAN PIE BROWNIES

Brownies
1 box Brownie mix; Water, vegetable oil, and egg called for on brownie mix

Pecan Topping 
1/4 cup unsalted butter
2 tablespoons all-purpose flour
1/3 cup packed brown sugar
1/4 cup corn syrup
1 egg
1/2 teaspoon pure vanilla extract
1 1/2 cups coarsely chopped pecans

Directions
Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of pan with shortening or cooking spray. Make brownie batter as directed on box. Spread in pan.
Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. 

In 1-quart saucepan, melt butter over medium-low heat. Stir in flour until smooth. Stir in brown sugar, corn syrup, and 1 egg until well blended. Increase heat to medium; cook 2 to 4 minutes, stirring constantly, until mixture just begins to boil. Remove from heat; stir in vanilla and pecans.
Spoon pecan topping evenly over baked brownie.

Bake 13 to 17 minutes or until golden brown and bubbling along edges. Cool completely on cooling rack, about 2 hours. 

Using foil to lift, remove brownies from pan, and peel foil away. 

Cut into 4 rows by 4 rows. If desired, garnish each brownie with a pecan half.

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And amazing Brownies from Scratch..  I made a batch of these, and I have to say they are outstanding.. 

PECAN PIE BROWNIES FROM SCRATCH (recipe from The Food Network)

 https://www.foodnetwork.com/recipes/food-network-kitchen/pecan-pie-brownies-9380797

CHAMPAGNE BROWNIES: New Year's Eve

Time to plan ahead. Here's a great recipe for Champagne Brownies for your New Year's Eve party! What better way to ring in the New Year  -- Champagne and Chocolate! 

CHAMPAGNE BROWNIES

Ingredients 
16 ounces dark chocolate, chopped
12 Tbsp unsalted butter, cubed, plus extra for buttering pan
1/2 tsp salt
1/2 tsp pure vanilla extract
1 3/4 cups sugar
4 large eggs
1 1/4 cup flour
1 cup champagne

Directions
Preheat oven to 325 degrees F. Butter 9 x 9 inch baking pan and line with parchment paper (leave extra overhanging edges for easy removal).
Melt chocolate and butter in saucepan over saucepan over simmering water (or double boiler).
Beat salt, vanilla, eggs, and sugar into melted chocolate and beat thoroughly to incorporate.
Add flour and mix just until blended.
Add champagne and continue mixing batter until it becomes shiny and pulls away from sides of bowl. (2-3 minutes on high for a stand mixer.)
Turn into prepared pan and bake 45-50 minutes or until toothpick comes out clean.

Want to be festive? Cut these brownies into stars or decorate with edible gold...

Serve with your favorite Champagne!

 

DECADENT EGGNOG BROWNIES: Eggnog Day!

Christmas Eve is also National Eggnog Day. Let's celebrate! If you're like me, you have eggnog around this time of year, and Santa doesn't always partake. So how else to use Eggnog? Eggnog Brownies! Eggnog adds extra richness.

This amazing recipe is from Amy Guittard's Guittard Chocolate Book...no surprise there! I love Guittard Chocolate, and the recipes in Amy's cookbook are fantastic. These brownies are absolutely delicious! I And, as always, use the very best chocolate and Eggnog!

Decadent Eggnog Brownies

Ingredients
6 ounces Guittard 100% Cacao Unsweetened Chocolate, chopped
1 cup + 2 Tbsp unsalted butter
4 large eggs, plus 1 egg yolk, divided
2 1/2 cups plus 4 Tbsp granulated sugar, divided
1 tsp pure vanilla extract
1 tsp salt
1 3/4 cup all-purpose flour
16 ounces cream cheese, room temperature
1/4 cup eggnog
1 tsp vanilla extract
1 tsp ground cinnamon
1 tsp ground nutmeg

Directions
Preheat oven to 350°F.
Line 9 x 9 x 2 inch pan with foil covering the bottom and extending up sides.
Melt unsweetened chocolate and butter in medium microwave safe bowl at medium power (50% or level 5) mixing at 30-second intervals until smooth and all of chocolate is melted. Set aside.
In large bowl of stand mixer, fitted with paddle attachment, beat eggs, sugar, vanilla, and salt at high speed for about 2-3 minutes or until light and creamy. Blend in melted chocolate at low speed, stopping to scrape sides as needed. Add flour just until incorporated.
Spread two-thirds of the batter into prepared pan and transfer remainder to a small bowl.
Clean bowl and paddle of stand mixer and refit to mixer. Beat egg yolk on medium-high until frothy. Stir in 4 tablespoons granulated sugar, eggnog, vanilla, cinnamon, and nutmeg. Beat in cream cheese until mixture is smooth.
Top  brownie batter with cream cheese eggnog mixture, using spatula to level out mixture. Spoon remaining brownie batter over cream cheese eggnog layer, again using spatula to spread evenly. Drag the spatula through pan to create marbled effect.
Bake about 45 minutes to an hour or until top is puekered and cracked and toothpick inserted in center is moist (DO NOT OVERBAKE!)
Cool before cutting.