Zucchini Frosted Brownies

 I saw these on pinterest and was a bit of a skeptic.  I went and bought some zucchini so I could make them anyway, setting out to prove my skepticism was warranted.  In mixing it, my husband asked if I had done it right because the batter was so thick and crumbly.  *SMACK*. After a sound scolding, I moved on and put them in the pan.  Then my loving husband told me it looked like worms in the batter.  *SMACK #2*  (now before you get on judging, I didn't really smack Mr. Delectable.  But maybe felt like it. . . a little.) A perk?  No temptation to devour the batter!

wormy?

I cooked them and cut them when they were still warm, because my kids had a bed time.  Working with a schedule here people!  I frosted them individually.  I had a taste and was a bit disappointed, or maybe just proving I was right.  They were very cake like and I could still feel the texture of the zucchini.  Oh well~~~  BUT WAIT!  Don't dismiss these like I did.  The next day, the zucchini miraculously melted into the brownie and made them fudgy and yummy!  Less cakey...  now I added an egg which was not in the original recipe which may have made them more cakey to begin with.  Who knows?

The icing makes these babies, so don't skip it!  These are brownies that are actually better on day 2. I ate a huge piece in one sitting, did not feel an ounce of guilt, then wished I hadn't, because they were all gone!  I will be making these again... probably this week.  I got some more zucchini to use up!

ZUCCHINI FROSTED BROWNIES

adapted from: mommyimhungry.blogspot.com

  

• 1/2 cup vegetable oil (I used coconut oil)
• 1 1/2 cups white sugar
• 1 egg 
• 2 teaspoon vanilla extract
• 2 cups all purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 2 cups zucchini (shredded)

Chocolate Fudgy Frosting-

• 6 tablespoons unsweetened cocoa powder 
• 1/4 cup butter
• 3 cups confectioners sugar (or more)
• 1/2 cup milk (can start with 1/3 cup)
• 1/2 teaspoon vanilla extract

Pre-heat the oven to 350 degrees. Grease and flour a 9×13 inch baking dish or line with parchment.

In a large bowl mix together oil, the egg, sugar and 2 teaspoons of vanilla extract until well blended. In another bowl combine the flour, cocoa powder, baking soda and salt. Mix into the sugar, adding in 1/3 at a time. Fold in zucchini. Batter will be very thick and almost crumbly.  Spread the mixture evenly into the prepared baking dish, using a spatula or your fingers to help spread it out..

Place into the oven and bake for 25-30 minutes I did 25min) until the brownies spring back when gently touched. Remove from the oven and allow them to cool.


To make the frosting- In a small saucepan over low heat, or microwave, melt together the cocoa powder and butter. Set aside to cool. In a medium bowl blend 2 cups confectioner’s sugar, milk, and vanilla extract. Whisk in the butter/cocoa mixture. Whisk in last cup of powdered sugar.  It will be thinner than cake icing, but should not be runny per say.  Add more sugar until consistency you like, and tastes good.  Spread over cooled brownies and cut into squares.  These are best when not warm.

Slutty Brownies

Before you get all upset with me for the inappropriate title, I didn't name these brownies.

Okay, it has been forever since my last blog.  I have like 10 recipes or more to blog, but I am so in the weeds.  I started going to the gym for an hour and a half every day a few weeks ago.  That combined with life= blog suffering.  Can I just say I cannot wait for the school year to be over?  I am ready.  And exhausted.  And I seem to be on some sort of griping session.  Blah, blah, blah!

 So, I made these like 2 weeks ago and they were rich, gooey and amazing.  Best the day made for sure.  And these did not last much longer than that.  My mom has made them twice.  I will post the recipe I made, but you could easily use store bought refrigerated cookie dough and a brownie mix instead.  Note-  these brownies are slutty... they won't make you that way.  Hopefully, anyhow.  Enjoy!

SLUTTY BROWNIES

slightly adapted from: tastykitchen

INGREDIENTS:

FOR THE BROWNIE LAYER:

• 10 Tablespoons Unsalted Butter
• 1-¼ cup White Sugar
• ¾ cups Cocoa Powder
• ½ teaspoons Salt
• 2 teaspoons Vanilla Extract
• 2 whole Eggs
• ½ cups Flour

 
FOR THE COOKIE DOUGH LAYER:

• 1 cup Butter
• 1 cups Brown Sugar
• 1 cup White Sugar
• 2 whole Eggs
• 2-½ teaspoons Vanilla Extract
• 2-½ cups Flour
• 1 teaspoon Salt
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 2 cups Semi-Sweet Chocolate Chips
•  
• 1 package Oreo Cookies, 15 Ounce Package

DIRECTIONS:

 For the brownie layer:
In a medium-sized sauce pan, melt the butter over medium high heat. Add the sugar and cocoa powder once the butter is melted. Whisk to combine and remove from heat. Add the salt, vanilla and eggs and continuously whisk until the eggs are combined. Add the flour and continue to mix. Set batter aside.

For the cookie dough layer:
Cream together the butter and sugars using a mixer. Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl. Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated. Fold in the chocolate chips. Set dough aside.
For the assembly:
Preheat the oven to 350 F.
Line the bottom of a 9×9 (I used a 9x13) baking pan with tin foil and then spray the tin foil with a layer of baking spray.
Layer half of the cookie dough on the bottom of the prepared baking pan, pressing down to form the bottom of the Slutty Brownies. Reserve the remaining cookie dough to be used to make cookies later in the day.
Layer as many Oreos as you can on top of the cookie dough. No need to overlap. One single layer will do.
Pour the brownie batter on top of the Oreo layer and make sure it’s spread evenly on top.
Bake for 30-35 minutes. Test with a knife to see if the center is done. If the knife comes out clean, then remove the pan from the oven and let the brownies rest before serving. If the knife comes out with batter still on it, allow the brownies to bake about 5 minutes more. 
Serve with ice cream and/or lots of milk!!

Peanut Butter Truffle Brownies

I do think the title of this entry kinda speaks for itself.  These are incredible... but also incredibly rich.  Like eating a homemade Reese's cup.  I would like to be trapped in a box made of these and be forced to eat my way out.  Then I could justify eating obscene amounts.  As it is, I am eating obscene amounts with no justification.  I can almost feel my thighs growing.  And I don't care...  because these taste better than skinny feels.  I know.  I'm sick.
 


PEANUT BUTTER TRUFFLE BROWNIES

Adapted from: RealMomKitchen

INGREDIENTS:

Brownie Base

king-arthur-flour-fudge-brownies  OR

1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix

Water, vegetable oil and eggs called for on brownie mix box

Filling

• 1/2 cup butter, softened
• 3/4 cup creamy peanut butter 
• 2 cups powdered sugar
• 3-4 teaspoons milk

Topping

• 1 cup semisweet chocolate chips
• 1/4 cup butter 

DIRECTIONS:

Heat oven to 350°F. Grease bottom only of 13×9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan. I do this all the time when I make brownies and bars)

Make brownies.  Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.

In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Add enough milk so you will be able to pat or spread easily over brownie base.  Spread mixture evenly over brownie base.

In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator. (I take it out or the fridge about 15 minutes before serving. This allows the chocolate on top to soften a little)

NOTE:  I left about a row of plain brownies because I wanted a nice thick layer of peanut butter.    

Turtle Brownies (aka- Knock You Naked Brownies)

 

I saw these and knew I had to make them.  These were really easy and really rich and gooey and just great!  A must have milk moment for sure.  I love a little sea salt in my caramel, but you can leave out if you desire.  That was my addition.  Not sure who these will knock naked...  but they are great. We all loved these and will make them again!

TURTLE BROWNIES (KNOCK-YOU-NAKED BROWNIES)

 INGREDIENTS:

• 1 box (18.5 Ounce) German Chocolate Cake Mix
• 1 cup Finely Chopped Pecans
• 1/3 cup Evaporated Milk
• 1/2 cup Evaporated Milk (additional)
• 1/2 cup Butter, Melted
• 1 14  oz. bag whole Caramels, Unwrapped
• sprinkle of sea salt
• 1 cup Semi-Sweet Chocolate Chips
• 1/4 cup Powdered Sugar

DIRECTIONS:

Preheat oven to 350 degrees.
In a large bowl, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick.

Press half the mixture into a well-greased 7x11 inch baking pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside.
In a double boiler (or microwave) melt caramels with additional 1/2 cup evaporated milk.   If using microwave, use 30 seconds-1 minute increments. When melted and combined, sprinkle in  a bit of sea salt if desired (maybe 1/2 tsp?) and then pour over brownie base. Sprinkle chocolate chips as evenly as you can over the caramel.  You can chill here or if you are inpatient like me, turn out remaining brownie dough on work surface. Use your hands to press it into flat pieces and set on top.  Piece the flat pieces together like puzzle until caramel layer is covered.
Bake for about 25 minutes. Remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours. When ready to serve, generously sift powdered sugar over the surface of the brownies. Cut and carefully remove from the pan.
*Adapted from the standard/classic "Knock You Naked Brownies" recipe.

Better-Than-Crack Brownies

My cousin is a terrible influence.  She keeps sending me these recipes that are delicious, but are so naughty.  But then my taste buds thank her because they are so pleasing to the tongue.  Ah well, guess a few more laps at the pool will have to be done.  

These brownies are excellent.  They are not as sweet as one would expect, but VERY rich and full of chocolate and peanut butter flavor.  I downed the PB in the rice krispies layer a tad to 1 1/4 cup.  

Have a glass of milk standing by, you will need it with these babies.  And make sure you have someone to give half the pan away to (I sent some home with a friend and some to work with the Mr.) and be prepared to eat them for all three square meals of your day. Because trust me, you will.  

BETTER-THAN-CRACK BROWNIES

adapted from:  http://www.howsweeteats.com

• 1 batch brownies (boxed mix or your fave)*
• 1/2 cup salted peanuts (if don’t have salted, add sea salt)
• 1 cup chopped Reese’s peanut butter cups
• 1 1/2 cup milk chocolate chips
• 1 1/4 cup creamy peanut butter (up to 1 1/2 cups)
• 1/2 tablespoon butter
• 1 1/2 cups Rice Krispies Cereal

Mix brownies according to directions, and bake for 20-25 minutes in a 9 x 13 baking dish. Remove and top with peanuts and peanut butter cups, and bake for 4-6 minutes more.

While they are finishing baking, melt chocolate chips, peanut butter and butter. Stir in cereal. Remove brownies from oven and evenly pour chocolate mixture over top.

Refrigerate for 2 hours before serving.

*This is the brownie I used.  Can't vouch for how good by itself, but pretty darn good in the above recipe.*

THE BAKED BROWNIE

recipe from:  http://www.browneyedbaker.com

Yield: 24 brownies

Prep Time: 30 minutes | Bake Time : 30 minutes

• 1¼ cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons dark unsweetened cocoa powder
• 11 ounces dark chocolate, coarsely chopped
• 1 cup (8 ounces) unsalted butter, cut into 1-inch pieces
• 1 teaspoon instant espresso powder
• 1½ cups granulated sugar
• ½ cup packed light brown sugar
• 5 eggs, at room temperature
• 2 teaspoons vanilla extract

1. Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9×13-inch glass or light-colored baking pan. Line the pan with parchment paper.

2. In a medium bowl, whisk the flour, salt, and cocoa powder together.

3. Put the chocolate, butter and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.

4. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.

5. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.

6. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into squares and serve.

7. Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.

No Pudge Brownies

So, in my continued quest for the perfect brownie, I heard about these.  I normally don't review mixes...  but I heard about these from our worship Pastor at church, Calie.  I must say, these are pretty awesome, amazing  for being no/low fat.
  Because I can't follow directions well,  I added a tsp or more of vanilla and some chocolate chips. I love chocolate chips in my brownies and I figured if they are low-fat, it wouldn't be so harmful to add a little fat.  These are really fabulous.  Fudgy and good chocolate flavor.  They just may be my new go to brownie, because I can eat the whole pan and while getting my entire calorie count for the day, I am still not as bad as off as I would be eating 2 sticks of butter in the normal homemade variety.   Kidding, well sort of.
I actually had one for breakfast.  Breakfast of champions...  but hey, it's Valentine's Day and I am committed to my diet of sugar and chocolate on this day.  Go get this mix, and give them a try!  I think you may be surprised!

http://www.nopudge.com/

King Arthur Flour Fudge Brownies

I am in search of the perfect brownie and I am picky.  I saw this recipe over on this website.  http://twopeasandtheirpod.com 
They looked delicious, but I must say I was disappointed.  I have decided I am not a fan of espresso powder in brownies.  I love coffee, but just not in my brownie.  I find they tasted more like mocha brownies...  the top was too crumbly and the chips I added melted because I was obviously impatient and didn't let it cool enough.  Now, they do have nice texture and are not by any means inedible.   They are still very good and my husband and kids devoured them. Just not the perfect brownie to me.
  I will post the original recipe, but I would make 2 changes. I would leave out the espresso powder and I would add salt, which I added none of because the recipe I printed didn't have it listed.  But upon looking at the original recipe from the original website, I found it had 1 tsp salt. So, maybe I will try them again with those changes. 
UPDATE:  Made them again and they were fabulous!  With the 2 changes from above, perhaps the perfect brownie.

KING ARTHUR FLOUR FUDGE BROWNIES

http://www.kingarthurflour.com

INGREDIENTS:

• 1 cup (2 sticks) unsalted butter
• 2 1/4 cups sugar
• 1 1/4 cups Dutch-process cocoa
• 1 teaspoon baking powder
• 1 tsp salt
• 1 teaspoon espresso powder
• 1 tablespoon vanilla extract
• 4 large eggs
• 1 1/2 cups all purpose flour
• 2 cups chocolate chips

DIRECTIONS:

Preheat the oven to 350°F. Grease a 9″ x 13″ pan and set aside.
In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it’s hot (about 110°F to 120°F), but not bubbling; it’ll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies. Transfer the sugar mixture to a medium-sized mixing bowl.

Stir in the cocoa, baking powder, espresso powder, salt and vanilla. Whisk in the eggs, stirring until smooth. Add the flour and chocolate chips. Stir until smooth. Spoon the batter into prepared pans.  Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.

Makes 24 brownies

Sea Salt Caramel Brownies

I am a chocaholic. Self admitted, and in need of counseling I am sure. My favorite candy of all time is ghirardelli chocolate caramel squares. So give me a dessert that promises my two favortie things and I am all about it!

I saw this recipe while surfing the net and reading some blogs and I instantly knew I needed to make them. They were on doughmesstic.net blog and they looked so delicious mouth was watering and they were incredible!

I had heard caramel was tricky to make, but was fearless and thought, "Really how hard can it be?"  Truth be told, it is tricky! My first try I let it go too long and it turned dark brown and bitter. My instincts told me to take it off and I waited another minute or less and it was too late. So follow your instincts. Come to find out, I could have used the too dark caramel for a recipe in Baking with Dorie Greenspan which calls for the dark and bitter caramel, but I threw it out before I saw it.
Anyway, back on point, these brownies were so rich and gooey and were all I hoped they would be. Honestly, they are very rich and a tiny square satisfied me.  Of course, I ate several tiny squares through the course of the day though!  The pictures are of a center piece, but the on the outside pieces, the caramel gets chewy and almost crunchy in spots which was so good!  Can you tell I liked them?  I hope you try them!



Sea Salt Caramel Brownies

Sea Salt Caramel – adapted from Baked Cookbook

• 1/2 cup heavy cream
• 1 teaspoon sea salt
• 1 cup sugar
• 2 tablespoons light corn syrup
• 1 teaspoon Vanilla
• 1/4 cup sour cream

In a small saucepan, combine the cream and the salt.  Simmer over very low heat until the salt is dissolved. set aside.
In a medium saucepan combine the sugar and corn syrup carefully. They will not combine well until the sugar begins to melt. Cook over high heat until an instant-read thermometer reads 350 degrees, 6 to 8 minutes.  Without a thermometer, just pull the sugar off the heat when it is a medium goldish brown – it will continue to cook in the heat of the pan. Better to pull it too early than too late. Remove from the heat and let cool for one minute.
Add the cream mixture and the vanilla to the sugar mixture.  Whisk in the sour cream.  Let the caramel cool to room temp, then follow the brownie instructions. Transfer to an airtight container and refrigerate any leftover caramel. it makes a great ice cream topping or tastes great straight out of the jar.
Brownies

Ingredients

• 4 ounces unsweetened chocolate
• 1/2 cup butter
• 1 1/2 cups sugar
• 2 teaspoons vanilla
• 3 eggs
• 1 cup all purpose flour
• pinch salt
• 1/4 cup Chocolate Syrup
• half of the above caramel recipe

Preheat oven to 325F.
Melt Chocolate and butter in small saucepan over low heat until smooth. Remove from heat and allow to cool for 5 minutes.
In a bowl, mix together sugar, eggs, and vanilla, and mix until well combined
Add flour, salt, chocolate syrup and chocolate mixture and blend well.

In a greased 8×8 pan, pour a little over half of the brownie batter and bake for 18 minutes.  Remove from oven and pour in the caramel.  On top of the caramel, add the rest of your brownie batter. If it doesn’t pour smoothly, just plop it in a swirl it around a little bit.  Return to oven and bake for another 18-22 minutes.  Brownies will still appear a little shaky, due to the caramel, but they will firm up once cooled. Do not overbake.