Candy Bar Brownies

Sorry for the long delay - I've been bogged down by such a busy schedule. -.-

But now I'm back, and with candy bar brownies!  I've made these once before, using Joanne Fluke's recipe, but I didn't find the brownie taste quite to my liking.  I'm not sure how well my best brownie recipe would work with these, because then they'd be soooo insanely rich, but you could try it!

Here's the very non-specific recipe:

Candy Bar Brownies

1 family size (9x13) brownie mix

all the ingredients that the mix calls for

enough candy bars (any kind) to cover a 9x9 pan

1. Preheat oven as directed by the box and grease a 9x9 pan.
2. Prepare your brownie mix as directed.
3. Spread half of the mix into your prepared pan.
4. Layer your candy bars over the top of the brownie layer.
5. Spread the remaining batter on top.
6. Bake for about 60 minutes.  It depends on your oven, so keep checking the brownies to see if they're done.
7. Let cool on a wire rack until only slightly warm before you cut the brownies.  Do NOT cut warm.  Makes about 16 brownies.

So, as you can see, it took about this many (21 singles) Kit-Kats to cover my pan.  The original recipe is doubled, so that it makes a 9x13 pan.

You can use any brownie recipe you like - but the box mix is sure to work.  It really depends on the taste you want - and you rich you want these brownies to be!  And if you use Kit-Kats like I did, don't be surprised when there's solid, crunchy Kit-Kat in there.  If you use solid milk chocolate, for example, it'll just be like a more fudgy brownie.

I don't recommend using Snickers or Milky Ways or any other thick candy bar, though - try to keep your candy flat.  I do recommend making these, however!

Enjoy!
-JJ

Brownies - and White Chocolate!

A perfect combination of two of my top favorite things: white chocolate and brownies.  Wut.  And they are very delicious.

STORYTIME!!!

I made these for a very special occasion - watching Doctor Who with my friends! :D If you are not a so-called Whovian yet, then you really oughta be.

Because this guy right here...

...is Matt Smith and he's adorable.  Bow ties are very cool.

So, Season 7 of the new series (because DW goes back a looong time, back to 1963) just premiered, well, a while ago, but I'm behind because unfortunately I don't have BBC America at my disposal.

That's right, this is a British sci-fi show.  And it's awesome.

So, these brownies hold memories for me.  Memories of dinosaurs on spaceships and hilarious little quips and the Doctor's (ex-)companions, Amy and Rory.  Ahhh, the good old days.

Now, the good nummy brownies!  Owe this recipe - mostly - to Nestle at Very Best Baking!  I did make a few changes though... ;)

White Chip Brownies
1 cup flour
1/2 cup cocoa
3/4 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups sugar
3/4 cup butter, melted
2 teaspoons vanilla
3 large eggs
2 cups/12-oz. package white chocolate chips, divided

1. Preheat oven to 350 degrees F.  Grease a 9-inch square baking pan.
2. In a medium bowl, combine flour, cocoa, baking powder, and salt with a fork.
3. In a large bowl, beat sugar, butter, and vanilla.  Add eggs, one at a time, beating well after each addition.  Gradually add the dry ingredients.
4. Stir in 1 cup white chocolate chips and spread into prepared pan.
5. Bake 25-30 minutes or until toothpick inserted in the center comes out slightly sticky.  Cool on a wire rack.
6. In a metal bowl over a saucepan of simmering water, melted remaining cup of white chocolate chips, stirring constantly with a rubber spatula.  Once completely melted, spread on cooled brownies, covering the entire surface.
7. Refrigerate 5 minutes and cut into squares.  Store room temperature, covered with plastic wrap.  Makes 9-16 brownies.

So, yes, I changed the white chocolate part at the end - but you know what?  My version is easier and better.  So there.

Breaking it down:
Combine dry ingredients...

Then combine sugar, melted butter, and vanilla...

Add eggs...

Stir in the dry ingredients...

To make a beautiful brownie batter!

Stir in those white chocolate chips...

Then bake and coat with white chocolate!  They are absolutely delicious - all fudgy and white chocolatey and just beautiful inside your mouth.

My mouth is watering!
-JJ

A First Attempt at Double Chocolate Chip Brownies

Well, the batter looks good...

These did not turn out well for one reason only - the chocolate I used.

Instead of using melted chocolate chips, I found some semisweet and unsweetened chocolate frozen in the freezer... that was probably a million years old.

It made all the brownies taste like vinegar.  I am not joking.  VINEGAR.

I'm sure if I had had the ingredients, these would have been awesome.  Which is why I'm not giving up yet!  (Hence the post name: First Attempt!)

Yes, these are only my first attempt.  I will be making another, probably in a month or so.  Halloween brownies, anyone? ;)

Here's the recipe, but I'll break it down for you anyway:

Melt chocolate and butter - and don't use unsweetened or old semisweet!

 Stir in eggs...

 Stir in flour...

 And sugar and baking soda and vanilla...

 Then stir in your chocolate chips.

Bake about 22 minutes at 350 degrees in a greased 9x13 inch baking pan.

They look good, and the texture is absolutely PERFECT, but just remember to use the right kind of chocolate if you're going to try to make these!
-JJ

Chocolate Chunk Brookies

Ever since I heard the term "brookie," I was hooked.  Cookies and brownies combined must mean awesome, right?

Well...

While I'm not saying these aren't good, I'm just saying I don't like these that much.  I mean, I'm so not a blondie fan it's unbelievable.  Unless it has white chocolate in it.  Then yes.

And these brookies tasted like blondies with chocolate chunks.  (Yes, yes, I know, it's supposed to be chocolate chips but I made do with what I had on hand at the time.  Chunks work just fine.)

I got this recipe from Bakerella, and I'm sure these would have been better if I had her oven.  Like, seriously, hers turned out amazing-looking and absolutely delicious, I'm sure.  But mine... they sort of collapsed and didn't really cook in the middle.  Which is fine and all if it tasted like cookie dough - but it DIDN'T.

Now that I think about it, the edges were really tasty.  But the middle...  And this is coming from the girl who loves cake batter, cookie dough, pretty much anything raw.  This should not be raw.  Nooo.

So, if your oven is like mine, please see the asterisk* for baking instructions.  If your oven runs hot like Bakerella's, use the normal baking instructions.  I really don't know what the difference between our ovens are except that mine is a few years old and not specifically for baking.  I'm not even going to try to guess what other bakers have.  It'll just make me feel inadequate. XP

Anyhoo, here's the recipe if you want to try it.  Not saying you shouldn't, but I'm not saying you should, either.  I'll find scrumptious things to bake yet, don't you worry!

Chocolate Chunk Brookies

REQUIRES SOFTENED BUTTER

2 3/4 cups all purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

2/3 cup butter, softened

2 1/4 cups light brown sugar

3 large eggs

1 teaspoon vanilla

2 cups chocolate chunks

1. Preheat oven to: 350 degrees F.  Grease a 9x13 inch pan.
2. Combine flour, baking powder, and salt in a large bowl with a fork.
3. In a separate bowl, cream brown sugar and butter.
4. Add eggs one at a time, stirring well after each addition.  Stir in vanilla.
5. Stir in chocolate chunks.
6. Add flour mixture and stir until thoroughly combined.
7. Bake 30 minutes.  If not done in the middle, cover with aluminum foil and bake additional time.  Test with a toothpick every 5 minutes.  Bake until golden brown and do not over bake.

And now I'll break this down for ya - but note that I only made a half-batch!  Maybe that's my problem...

Combine butter and brown sugar...

Add eggs...

Stir well and add vanilla.

Stir in those chocolate chunks...

Add the flour mixture...

And spread into your pan.

Now this is what mine looked like at first...

But unfortunately the center collapsed and I was left with this.  While it does look appetizing, it was only slightly baked.  I.e. almost raw.  And almost raw is wayyyy more nasty than raw.  It is awful.

But the sides came out quite nicely.

If a little crunchy.  You can see the raw-ness inside here.

I wish you luck on this baking endeavor should you choose to try it!

Otherwise, thank you and have a jolly good day!

-JJ

Ultimate Chocolate Chip Cookie Oreo Fudge Brownie Bars

Mmkay.

An explanation is necessary for most people except those part of the fandom.  This is a picture of Sherlock, the British TV series about Sherlock Holmes set in the modern era.  And it is freaking amazing.

It's intelligent, and intense, and British, and it's got Benedict Cumberbatch (best name EVAR) and Martin Freeman in it.  And they're amazing.  (Fyi, they're both going to be in the Hobbit.  Martin's Bilbo and Ben is Smaug, lol.)

Why am I going on about Sherlock?  Other than the fact that it is pretty much my favorite TV show?

There is a connection.  I promise.  I'm just taking my time getting to it, that's all.

So, since I and my lovely friends love Sherlock so much, we all got together and had ourselves a little Sherlock marathon.  All six 90-minute episodes.  It was a fun time.

And for the marathon, I made these brownie-cookie-bar-things.  There is no word for it, I swear.  Just look at the title - such a mouthful!  (And they are mouthfuls.)

Like many things, these brownie/cookie bars age well.  The second day they were great, the third day they were divine.

And because I am really forgetful, I left out the fudge sauce that's called for in the recipe, which, no doubt, would have made these taste even greater and would have probably made for much better-looking pictures.

As it is, I only have one picture of the final version.  And since I wanted to save that for the end, I thought, Hey, I can just put up a picture of Sherlock instead and ramble on about it for a little while.

Because these things will make up for any time wasted reading this.  I guarantee it.

Also, before you forget, you're going to need this.  Buy it now.

This recipe is from kevinandamanda.com.  Amanda has much nicer pictures than I do, so if you're confused, just go here instead.

Ultimate Chocolate Chip Cookie Oreo Fudge Brownie Bars

REQUIRES SOFTENED BUTTER

2 sticks butter, softened

1 cup sugar

3/4 cup light brown sugar

2 large eggs

1 tablespoon vanilla

2 1/2 cups flour

1 teaspoon baking soda

1 teaspoon salt

11.5 oz. bag milk chocolate chips

1 package Double Stuf Oreos

1 9x13 brownie mix (family size)

1/4 cup hot fudge topping (optional but recommended)

1. Preheat oven to 350 degrees F.
2. In a large bowl, cream butter and sugars.  Add eggs and vanilla and mix well.
3. In a separate bowl, combine flour, baking soda, and salt with a fork.
4. Add to flour mixture to the wet ingredients and stir until just combined.  Stir in milk chocolate chips.
5. Spread in the bottom of a greased 9x13 inch pan. (It is very hard to spread into a wax-paper lined pan.)
6. Top with a layer of Oreos.
7. Prepare brownie mix as directed.  Add hot fudge to the brownie batter if you choose.  Spread batter over Oreos.
8. Cover with foil and bake 30 minutes.  Remove foil and bake additional 15-25 minutes.  Do not overbake - these should still be gooey in the middle.
9. Remove and cool completely on a wire rack.  Store covered at room temperature.

If you have a sharp knife, you can cut these bars into large, brownie-like pieces.  Since I was doing this with a plastic knife (so as to not scratch my nonstick pan - which I still grease just in case, btw!), I just cut around the Oreos - which are still hard.  Don't be surprised like I was.

Breaking it down, with very few pictures this time:

Cream butter with sugars...

Add eggs and vanilla...

Combine dry ingredients and add to the wet...

... and stir in the milk chocolate chips.  The real recipe calls for 2 cups, but since the most common size bag of milk chocolate chips comes in 11.5 ounces, I figured that would be okay.  (And it is.)

YUM.

Spread that in your pan - try it with wax paper, I dare you.  It's not fun.  I had to use chip clips to make it stay in place because this cookie dough is soooo thick.

Top with Oreos - don't worry, you'll have extra! ;)

Pour brownie batter (with fudge sauce!!!) over the top and bake as directed.  I overbaked and it didn't look very pretty or gooey and pretty much burned on the bottom.  Yuck.

Yeah, aren't they beautiful?  Not.  But they still taste really good - especially the middle ones with the brownie batter still fudgy. :3

Don't make my mistakes!  Enjoy!

-JJ

P.S. Are you watching Sherlock yet?  You should be!







...How about now?

Best Brownies EVER

Remember those brownies from way back when?

Well, these are those.  But way better.

The only difference?

Frosting, baby.

The previous frosting was okay, but nothing more than that.  The new frosting that I used on these brownies was from none other than the amazing Joanne Fluke - her Fudge Cupcake frosting recipe.  And best of all, it only uses two ingredients: chocolate chips, which are awesome by anyone's standard, and food of the gods: sweetened condensed milk.

Try mixing amazing with heaven and putting it on a brownie.

Heck yeah.

Fudge Frosting
12 oz. semisweet chocolate chips
14 oz. can sweetened condensed milk

1. Melt chocolate chips in a medium saucepan over low heat, stirring constantly with a rubber spatula.
2. Once melted, stir in sweetened condensed milk and stir constantly for two minutes, or until the frosting is shiny and of spreading consistency.
3. Remove from heat and spread on cooled brownies.

Breaking it down...
Chocolate chips.  YUM.

Melt them.  Try not to eat it now.

Stir in that ambrosia.  Great, now I'm hungry.

Cook 2 minutes and spread.

Once you try these brownies, your life will never be the same.  I suggest cutting them into small bars.  Very small bars.  They are incredibly rich and amazingly awesome.

Rocky Road Brownies

Marshmallows seem to be defining at least half of my recent baking endeavors.  Oh, yeah, and chocolate does that too.  So, put them together and you get a recipe for Rocky Road Brownies!  (My own, thank you, with inspiration from Martha Stewart and a love of milk chocolate morsels. :D)

Rocky Road Brownies

1 stick unsalted butter, cut into pieces

1 bag milk chocolate chips

1/2 cup white sugar

1/2 cup brown sugar

1/2 teaspoon salt

2 large eggs

3/4 cup all-purpose flour

1 cup mini marshmallows

1/2 cup cashews

1. Preheat oven to 350 degrees.
2. Melt butter and 1 cup of milk chocolate chips in a saucepan over low heat, stirring constantly until smooth.  Remove from heat and pour into medium/large bowl.
3. Stir in sugars and salt, add eggs, and then mix in the flour.  Mix thoroughly, then pour into an 8x8 prepared or nonstick baking pan.
4. Bake for 30 minutes, then sprinkle on remaining chocolate chips, marshmallows, and cashews.
5. Bake for an additional 5 minutes, then remove from oven and let cool in the pan.  Cut into bars of desired size.  Makes anywhere from 9-16 servings.

Of course, I love huge brownies, so I cut the pan three by three...  Sooo filling.  But delicious anyway.  :) And let's break it down:

Cut your butter...

Combine with the chocolate chips...

And melt, stirring constantly until smooth.

Transfer to a large bowl and add sugars and salt...

Stir...

Add eggs...

Stir...

Add flour...

...and mix thoroughly.  Pour into an 8x8 baking pan...

Bake for 30 minutes...

Then sprinkle on chocolate chips...

Add marshmallows and cashews...

Bake for another 5 minutes...

Then cut into yummylicious bars!

Note: You may want to try sprinkling the cashews first, then the marshmallows, then the chocolate chips...  The brownies will probably look prettier and stick together better.  Mine had cashews falling off everywhere.  So remember, the recipe is NOT always perfect!

But still yummy!

-JJ