Dark Chocolate Brownie Bites with Marshmallows and Dark Chocolate Drizzle

Outrageous Dark Chocolate Chunk Brownie Bites with Marshmallows & Dark Chocolate Drizzle

 

The other day I was trolling around Facebook and noticed an update from Susan of She’s Becoming DoughMessTic about needing people to help her out with guest posting.  I figured I’d toss my name in the hat.  The criteria was simple – "something fattening, think butter, or sugar, or just plain ridiculous".  That was a challenge I figured I could live up to.  After all, I had this brownie concept rolling around in my brain and needed to get it out….and to eat a few in the process.  So I emailed Susan and low and behold she was intrigued by my brownie dream.  So here it is.  My very first guest post in all it’s dark chocolaty, buttery deliciousness.

Outrageous Dark Chocolate Chunk Brownie Bites with Marshmallows & Dark Chocolate Drizzle

 

Brownie Bites

    Ingredients

  • 1 cup butter
  • 4 one-ounce squares of baking chocolate
  • 1 tablespoon dark chocolate cocoa, sifted
  • 2 cups sugar
  • 4 eggs
  • 2 teaspoons vanilla
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup chocolate chunks, such as Nestle’s
  • 1 package miniature marshmallows
  • cooking spray
    Instructions
    1. Preheat the oven to 350.  Spray a mini muffin pan with cooking spray and set aside.
    2. Melt butter and baking chocolate in a medium saucepan over medium-low heat until melted, stirring frequently.  Remove from the heat and add the sifted cocoa powder and sugar and mix well.  Add eggs one at a time, mixing well with a whisk after each addition.  Add the vanilla and mix well.  Add the flour, baking powder, salt & chocolate chunks and stir with a rubber spatula until just incorporated.  Do not overmix.
    3. Using a 1 teaspoon hinged scoop, fill each muffin cup about 3/4 full.  Bake for 15-18 minutes, or until the center springs back when touched.
    4. Remove from oven and place 4 miniature marshmallows on each brownie bite.  Return to the oven for another 3 minutes, or until the marshmallows puff up.  Remove from the oven and allow to cool.

 

Dark Chocolate Drizzle

  • 6 tablespoons butter
  • 1/3 cup dark chocolate cocoa
  • 2 2/3 cup powdered sugar
  • 1/3 cup milk
  • 1 teaspoon vanilla

 

1. In a small bowl add the powdered sugar and dark cocoa powder and mix with a whisk to combine.  Set aside.

2. In a medium saucepan over low heat, melt butter.  Remove from heat and add the sugar mixture, alternating with the milk.  Mix well and add the vanilla.  Drizzle over the cooled brownie bites.

 

Note from Doughmesstic – Thanks so much!! This is a brownie that is right up my alley, and I’m sure everyone LOVES it!  I hope you’ll come back and post again sometime!

Mississippi Mud Snapping Turtle Brownies

 

I can’t leave anything alone.  That’s my problem.  If something has 9000 calories in it, I find a way to make it richer, denser, fatter.

I’m a freakshow like that.

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Take these brownies, for example. They are BROWNIES.  Brownies are great on their own, right?  Why yes, yes they are.  And these brownies are actually from a box – again, a new Duncan Hines box mix, this time the Turtle Brownies.  I’ve been really enjoying these quick and easy mixes from Duncan Hines, though it’s completely against the Foodie Code of Conduct, I think.  I never got a contract to sign or anything, but I think it’s frowned upon. 

Whatever. 

Like I said, I didn’t sign anything.  And it’s freaking good, requires zero work, and I can concentrate on other things, like how to make them even more ridiculous.  In this case, by adding a healhty amount of homemade sea salt caramel.  And then a layer of thick and gooey marshmallow creme.  And then huge marshmallows…and then I toast it all to burn that sugar just a bit.  Oh, then I add buttery chocolate to the top, because, well, I can.

I can hear your arteries clogging from here…but oh, what a way to go.

I named these morsels of sin Mississippi Mud Snapping Turtle Brownies because they combine two incredible treats: Mississippi Mud Brownies (Brownies with marshmallows, nuts, and a layer of chocolate on top), and Turtle Brownies (brownies with nuts and caramel).  I threw the “snapping” in there because of my childhood.  Growing up, we used to fish in the pond by my grandmothers house, and it never failed that we’d catch a mean old snapping turtle.  Vicious and always biting… Just like these brownies.

Enjoy them!

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Cookie Stuffed Blondies…a Guest Post from BranAppetit

 

Hi everyone! My name is Brandi and I write the blog BranAppetit!

When Susan asked me a week ago if I’d write a guest post for her, my mind started racing. First – the answer was of course! We live 5 minutes away and I’m so happy to have another crazy food blogger living nearby.

But what in the world was I going to make? I usually give everything a healthy twist, and I knew that
wouldn’t cut it here! The only thing I could think of after Susan asked me to write a post was cookie-stuffed blondies.csblondies

A few weeks ago, I made an awesome cookies’n’cream poundcake, and I wanted the same
cookies’n’cream and sweet vanilla flavors in these blondies, but with a lot more chocolate. And not just pieces of cookies – I wanted whole cookies layered in the middle of the dough.

I have to say – when these came out of the oven Sunday afternoon, it was hard to let them cool before cutting into them.  And they may just be the best baked good I’ve made so far! Full of semi-sweet chips and chocolate sandwich cookies baked until soft in the middle of vanilla-speckled cookie dough…they’re hard to resist.

I always know it’s a keeper when my husband keeps going back for more. By Sunday night, he had
already eaten 3. Now that’s a success.

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Double Fudge Peanut Butter Snickers Brownies

 

It would have been nice to be able to leave out even one word of the title, but the truth is, I could have added a few more and it still wouldn’t have made a large enough impression.  These brownies – these Double Fudge Peanut Butter Snickers Brownies – are hands down about the best thing I have made this year.  And I’ve made some pretty amazing things, if I do say so myself.  Imagine a chocolaty, gooey but firm brownie, topped with the smooth,  uber delicious soft peanut butter creaminess, in which chunks of Peanut Butter Snickers and peanuts have been thoughtfully mixed in.  An oh yeah, all of it is topped with the perfect layer of Dark Chocolate silk…

And now you can just die.

Die, I tell you.  it’s comfort food at it’s absolute finest.

Ladies – you know precisely when you will be eating these.  And by that, I actually mean all month.  Just do it now, before the dreaded swimsuit season.

Consider yourself warned.

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Double Fudge Peanut Butter Snickers Brownies

Makes 24

  • 1 Box Double Fudge Brownie Mix from Duncan Hines (or your choice, but this new line from DH is VERY good), prepared as directed for fudgy brownies

Peanut Butter Layer

  • 1/3 cup softened butter
  • 1/2 cup chunky peanut butter (I used PB & Co.)
  • 1 Tablespoon Vanilla Extract
  • 2 cups Powdered Sugar
  • 2 Peanut Butter Snickers, chopped

Topping

  • 3/4 cup Dark Chocolate Chunks (I used Scharffen Berger 70%)
  • 2 Tbsp. Butter, chopped

Preheat oven to temperature indicated on brownie mix (or your own recipe).  Line an 8×8 baking pan with parchment paper, with 2 sides overlapping the pan, to make for easy removal. Spray the parchment and pan. Once brownies are prepared and baked, allow to cool slightly.  If they get too cool, it makes the peanut butter layer less likely to stick, and stickiness in this application is good.

In the bowl of a stand mixer, combine the peanut butter, butter, and vanilla until creamy.  Add the powdered sugar until well combined.  Stir in the chopped Snickers.

Press the peanut butter mixture into the the brownie pan.  Pop into the refrigerator while preparing the chocolate for the top.

Heat the chocolate for 35 seconds in the microwave, then stir.  Add in the butter, and microwave for 25 second.  Stir again thoroughly.  If not fully melted, repeat at 15 second intervals until smooth and shiny.  Pour over peanut butter layer and spread with spatula.  Allow to cool completely.  Using the overhang of parchment, lift the brownies from the pan and cut into serving sizes.  Enjoy!

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Gluten Free Kahlua & Hazelnut Brownies

I almost didn’t mention the Gluten-Free aspect of this brownie, as I know that things like “vegan” or “gluten free” or “healthy” tend to make me turn and run.  Truth is, I think people, myself included, see recipes with dietary constraints as unappealing.

As if something might not taste as good as it would if it were full fat, full flour, full sugar.

These brownies are quite the opposite.  They are fantastic.

Last week, a friend of mine went through his entire kitchen, throwing out every single thing that contained gluten.  Why?  Because his wife was just diagnosed with celiac disease, and as a result, gluten is the enemy.  Not for him, mind you, for her.  But in a united front, they tackled the challenge together, and will face the future as a team, making the necessary changes to keep her healthy and happy.

Brownies make people happy.

These gluten free brownies would certainly make the two of THEM happy.

And though I didn’t share a single sample with them (I know, shame on me) I AM sharing with them, and with YOU, the recipe for these gooey, fudgy, you-won’t-ever-miss-the-gluten brownies.

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Gluten Free Kahlua & Hazelnut Brownies

  • 10 Tablespoons melted butter, salted
  • 1 cup sugar
  • 2 Tablespoons Dark Brown Sugar
  • 3/4 cup Best Quality Unsweetened Cocoa Powder
  • 1/4 teaspoon Sea Salt
  • 1 Tablespoon Kahlua
  • 2 teaspoons Vanilla Extract
  • 2 large eggs
  • 1/2 cup Almond Flour
  • 1/3 cup Chocolate Chips (I used milk chocolate)
  • 1/2 cup chopped hazelnutsgfbrownies1

Preheat oven to 325.  Line an 8×8 square pan with parchment or foil, leaving an overhang on two sides for easy removal.  Spray the prepared pan liberally with baking spray, such as PAM.  Set aside.

Heat the butter to melted and immediately add the sugars, cocoa, Kahlua,  sea salt and vanilla in the bowl of a stand mixer. Combine.  Allow to cool for about 5 minutes, then add in the eggs one at a time, beating well after each addition.  Mixture will become shiny and thick.  At this point, stir in the almond flour and beat vigorously for 2 minutes. Stir in chocolate chips and nuts.

Pour into prepared pan, and bake for 30-32 minutes.  Brownies will be gooey, but will firm up once cooled.  Allow to cool in pan, then remove from pan by lifting them out with the parchment/foil overhang.  Cut into squares.


Have a great Valentine’s weekend everyone!  And be sure to check back this weekend for another giveaway, as well as on Monday – I’ve got some more good stuff up for grabs!

Browned Butter Brownies

 

Good Morning!  I hope everyone had a wonderful weekend…I sure did!  One of the many things I did for my birthday (besides eating at lots of restaurants and enjoying my special birthday cake) was to make these incredible Browned Butter Brownies.

These brownies were inspired by the brownies featured on the cover of February’s Bon Appétit Magazine (which I also made, and they will be appearing on Culinary Covers), but I wanted a version without nuts.  And with chocolate, not just cocoa.  What resulted was the must incredibly rich, deliciously gooey masterpiece!  Give them a shot!

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Aarrrgh…Happy Halloween!

We at Casa DoughMesstic just wanted to wish every one o’ ye landlubbers a very Happy Halloween!  pirate1

Last night was Trick-or-Treating in our town, and Seven cleaned up – no crappy candy in his very full pumpkin! So, it looks like Momma will be converting a lot of that candy into some repurposed yumminess!  Last year, we did Trick or Treat Brownies….this year?  Who knows!  But, stay tuned to see what we come up with!  Right now, I’m hoping we can get Sev off to bed, so that I can curl up with the Hub and watch a scary.  (I hate scaries, though…wish me luck!)

I’ll see you back here tomorrow with a very tasty Jim Beam recipe – my last before hitting the Kentucky Bourbon Trail with Beam & Company on Friday!

Until then, have a great Sunday night, and be spooky, be scary, but most importantly – be safe!

Caramel Coconut Brownies…and a Giveaway!

Told you I’d be back.  You doubted it, I know.  But here I am…and I am the bearer of good things.

First up?  These brownies.  Caramel Coconut Brownies.  And they are super easy.  So easy, in fact, I hesitate to even post them, because the die hard From Scratchers will disapprove, and those of you who like cheats will curse me for adding such a delicious concoction to your repertoire.  I apologize in advance.

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Sea Salt Caramel Brownies…

Or I guess you could call them Fleur de Sel Caramel Brownies, in case you want to serve them at a fancy dinner party.  Everyone knows that you can get away with serving anything at a fancy dinner party if you name it something French. Francais. Whatever.

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Talk about rich…these are the epitome of rich. Gooey. Salty. Sweet. Chocolate….what’s not to love?

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By: ifood.tv