cocoa

Brown Butter Brownies

August 12, 2020 by Natalie

Brown Butter Brownies here…ready to add some chocolatey deliciousness to your life! Made with cocoa, melted chocolate and studded with melty dark or semi sweet chocolate chips, these brownies will satisfy even the biggest chocolate lover’s cravings. Brown butter adds a rich, slightly nutty flavor and makes these fudgy, gooey brownies ultra indulgent!

A batch of gooey, fudgy, rich chocolate brownies with melted chocolate chips cut into squares.

August is one of the best months of the year for fresh fruit here in Ottawa and my husband and I have been snacking nonstop of my insanely good Blueberry Blondies and sweet Peach Cupcakes made with fresh peach buttercream.

Sometimes though….you just need chocolate! Okay I did just make these Flourless Chocolate Cupcakes last week, but that feels like forever ago! You get what I’m saying…it’s time for a chocolate recipe and here it is: Brown Butter Brownies!

FAVORITE BROWNIE RECIPES

There are so many good brownie recipes out there and on my blog such as my Tahini Brownies and these Avocado (can’t actually taste the avocado) Brownies. I even have a “fancier” Chocolate Brownie Meringue Cake. That said, you’ll always find me thinking about and testing out new brownie recipes such as these Brown Butter Brownies!

ABOUT THESE BROWN BUTTER BROWNIES

They’re SUPER chocolatey: Cocoa, melted chocolate and chocolate chips. Enough said. Oh and sprinkling flaky sea salt on top intensifies the chocolate flavor!!

They’re easy to make: This recipe is completely homemade yet super simple. You could easily whip them up any day of the week! There’s the added step of browning the butter but it only takes five minutes.

They have an amazing texture: This is the kind of indulgent dessert that you literally can’t wait to sink your teeth into. The crispy crust comes from whipping the eggs and sugar together, the richness is from all the chocolate and brown butter. They are also slightly chewy from the melted butter and brown sugar.

Chocolatey brownies with shiny, crackly tops cut into squares in a rectangular pan.

WHAT’S IN THESE BROWNIES?

Below is a list of ingredients and some substitution options. They’re made with pretty standard pantry ingredients that you probably already have on hand!

Unsalted Butter: If all you have or prefer is salted butter, that can definitely be used. If you use salted butter, I would recommend reducing the salt to about 1/4 teaspoon. The brownies owe their chewiness in part to the melted butter.
Semi-sweet Chocolate: I prefer these brownies with semi-sweet chocolate but bittersweet can also be used. They just won’t be quite as sweet.
Vanilla: Lots of vanilla for lots of flavor!
Eggs: You’ll notice there’s no baking powder or baking soda used in this recipe. The eggs are whipped and are the only leavener. The whipped eggs also help create a nice crispy top.
Sugar: I use a combination of granulated sugar and brown sugar. Brown sugar imparts its molasses flavor and adds chewiness. Use light or dark brown sugar.
All Purpose Flour
Cocoa: I used Dutch process, but you can use regular unsweetened cocoa powder.
Salt: The salt balances out the sweetness of the brownies. Flaky sea salt can also be added to the top them off.
Chocolate chips: I use dark chocolate but semi-sweet chocolate chips also work.

Thick, rich crinkle top brownies with chocolate chips stacked on a plate with a milk jug behind it.

HOW TO ENJOY THESE BROWNIES

There’s no wrong way to eat these brownies! I think that’s a good thing but also a little bit dangerous because they’re pretty irresistible. Enjoy them room temperature or warmed in the microwave (and served with a scoop of ice cream?!).

They also freeze really well which means you can save the leftovers for later. You can also freeze them and enjoy them frozen now. See….really no wrong way to have them!

These Brown Butter Brownies are perfectly chocolatey, sweet and delicious! I hope you do yourself and your loved ones the favor of making them! Everyone will love these moist, fudgy treats and if you’re lucky, you’ll have a few left over to freeze for later!

Brown Butter Brownies

Author: Natalie
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 12–16 brownies 1x
Category: Desserts, Brownies
Method: Baking
Cuisine: American

Description

Make these moist, fudgy Brown Butter Brownies for a super decadent treat. They’re super chocolatey and rich and also happen to be easy to make!

Scale

Ingredients

1 cup unsalted butter
7 ounces bittersweet or semisweet chocolate, chopped
2 3/4 teaspoons vanilla
3 eggs
1 cup granulated sugar
1/2 cup brown sugar
1 cup flour
1/4 cup Dutch process or unsweetened cocoa powder, sifted
1/2 teaspoon salt
1 cup semi sweet or dark chocolate chips

Instructions

Line a 9 x 9 inch pan with parchment paper leaving enough to hang from the sides. Preheat oven to 325 degrees F.
Place the chopped chocolate in a medium sized mixing bowl.
Melt the butter in a saucepan over medium heat. Use a light colored pan if possible as this will help you better notice the butter change color. Stir it constantly. It will start to foam. Continue stirring as you watch for it to turn to a light, amber color then a medium brown and develop a nutty smell which should happen in about five minutes. Pour the brown butter over the chopped chocolate and stir until chocolate has melted completely. Allow to cool slightly.
In a medium bowl, whisk to combine the flour, cocoa, and salt. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment, beat together the sugars, eggs and vanilla on high speed until mixture has thickened and lightened in color, about 3-4 minutes .
With the mixer on low, slowly stream in the slightly cooled chocolate and brown butter mixture.
Stir in the dry ingredients til just combined. Fold in the chocolate chips.
Pour the brownie batter into the pan and use a spatula or offset spatula to evenly spread out the brownies and smooth out the top. Bake for 40- 50 minutes until a toothpick when inserted in the center comes out clean and with only a few crumbs. Keep in mind the brownies will continue to cook slightly when out of the oven, so do not over bake them. Place pan on a wire rack and allow brownies to cool completely in the pan before slicing.

Keywords: brownies, brown butter, browned butter, chocolate, chocolate chips

Chocolate Pop Tarts

July 9, 2020 by Natalie

A chocolate fudge filled pop tart cut in half and topped with white chocolate icing!

This recipe for homemade Chocolate Pop Tarts combines pop tarts, a childhood favorite, with the ultimate comfort food: chocolate! A buttery, cocoa filled pastry is filled with a rich chocolatey filling and topped with pools or drizzles of white chocolate icing. Easy, homemade and the ultimate treat to make for yourself and others!

POP TART TREATS

Seriously what’s not to love about a buttery, flaky dough filled with delicious fruit or chocolate filling? If you’re crazy about pop tarts like I am, please please please make my Giant Strawberry Pop Tart! It’s SO delicious and even the pictures will make you smile!

I went from making a giant pop tart to these super cute Mini Strawberry Pop Tarts. They’re made with sprinkles in the crust and filled with strawberry jam!

This is my third pop tart recipe and I’m sure it won’t be my last! What I love most about these pop tarts is that they’re made with so much chocolate! The dough is made with cocoa, the filling has a cup and a half of semi sweet and they’re topped off with an icing made with white chocolate!

Round and rectangular homemade chocolate hand pies drizzled with white chocolate icing.

MAKING THE PIE CRUST

I started with my great grandmother’s recipe, but made a few changes to it. I added some unsweetened cocoa and replaced the lard with more butter. I learned so much from baking my great grandmother’s recipes. The one recipe that I will never change is her classic banana bread recipe. It’s the best!

If you haven’t made pie crust recently, check out this post from Joy the Baker! It’s an easy read and has some great basic tips.

KEEP INGREDIENTS COLD

One of the most important things to keep in mind when making the crust is to keep the ingredients and dough very cold. (Joy the Baker explains why we keep things cold in the aforementioned article).

Here are some tips for keeping things cold:

COLD BUTTER: Place the butter back in the fridge while I measuring out the dry ingredients.
COLD WATER: Swirl an ice cube around in your bowl of cold water. Sometimes cold water straight from the tap is more room temperature so the ice cube will make it COLD.
CHILL THE DOUGH: Chill it after making it and then again briefly before baking the pop tarts.

Chocolate pastry dough cut into rectangles with chocolate fudge filling spread on it.

MIXING IT TOGETHER

Start by pulsing together the dry ingredients in a food processor so that they’re mixed together. Next, pulse in the chopped butter until the butter is the size of peas. It’s okay if you have a few larger pieces.

Add the water in a tablespoon at a time while you pulse it into the dry ingredients. Add about 4-5 tablespoons of water until you see that the dough is just coming together. You definitely don’t want it to be wet/sticky.

Wrap the dough tightly with plastic wrap and refrigerate it for at least 30 minutes. Once the dough has chilled for at least a half hour, leave it out at room temperature for 20 minutes before rolling it out.

Round mini chocolate pop tarts with white chocolate and chocolate chips scattered around them.

CHOOSE YOUR SHAPE

I’ve made these chocolate pop tarts a few times now and make them traditional rectangular shapes and as mini round ones too! If you want to serve them for dessert, rectangular might be the way to go, but if you want a more cookie like treat, I like them round.

I think it was Martha Stewart that I once heard say that people are more likely to eat two small pieces of dessert instead of one large. That said, if you make the smaller, round pop tarts, you can expect people to eat two of them! Funny how people think!

Chocolate chips, milk, and cocoa in a pan with cubed butter and a bowl of chocolate chips nearby.

MAKING THE CHOCOLATE FILLING

The chocolatey, buttery pie crust and sweet white chocolate icing are amazing to bite into, but my favorite part might be the thick, fudgy chocolate filling!

To make the filling, you’ll need:

cocoa powder
heavy cream
semi sweet chocolate, chips or chopped
unsalted butter
vanilla
brown sugar (light or dark)
salt

Cool the filling in the fridge. It will also thicken up as it cools. You’ll want the mixture to be thickened, but still spreadable.

A from scratch icing made with powdered sugar and milk in a white bowl.

EASY WHITE CHOCOLATE ICING

This white chocolate icing is so good! You’ll love how the white contrasts with the dark pop tarts. Not only is it incredibly delicious, it’s also easy to make. Just melt and let cool a little white chocolate and stir it together with powdered sugar, milk and vanilla.

A COUPLE OTHER ICING OPTIONS:

CHOCOLATE ONLY: Just melt some white, semi sweet or milk chocolate and drizzle it over the pop tarts as is.
POWDERED SUGAR AND MILK MINUS THE WHITE CHOCOLATE: If you don’t have white chocolate or wish to omit it, you can use the icing recipe I used for my Giant Pop Tart.

DRIZZLE, SPOON OR PIPE IT ON

There’s no one way to ice these! The easiest way would be to literally spoon it on. It’ll spread a lot on its own so it’s pretty easy. You can also use a spoon to just drizzle it over the pop tarts.

To make it a little neater, you can use a pastry bag with a fine tip or, even simpler, a small zip lock bag with a corner snipped off.

AND FOR A LITTLE SPARKLE

If I had had chocolate sprinkles, I probably would’ve topped these with them. So, definitely try them with chocolate sprinkles! I topped mine with turbinado sugar. I had just used turbinado sugar on the crust of my mixed berry galette and loved the taste, texture and little touch of sparkle it added!

Homemade chocolate pop tarts topped with white chocolate icing.

Homemade hand pies drizzled and coated with white chocolate icing on a wooden platter.

ENJOYING THESE PASTRIES

I recommend letting the pop tarts cool before icing them because the icing will melt quite a bit if you ice them while warm.

That said, I also recommend eating them warm because they’re SO GOOD warm from the oven!

If you’re serving these for dessert, wait it out and cool them before icing them then allow another 15 minutes or so for the icing to set. If making just for you and your household, I’d say dig in ASAP!

Delicious homemade pop tarts and some milk jugs and spoons with melted chocolate and chocolate fudge.

I’d say this is a delicious home baking project for any chocolate lover! They’re so much better than store bought and easy and fun to make! With their buttery pastry, gooey rich filling and sweet white chocolate glaze, these homemade chocolate pop tarts are the ideal dessert or breakfast!

Chocolate Pop Tarts

Author: Natalie
Prep Time: 35 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 9 pop tarts or 14 mini pop tart circles 1x
Category: Desserts, Baking
Method: Baking
Cuisine: American

Scale

Ingredients

INGREDIENTS

FOR THE CHOCOLATE FILLING

3 tablespoons unsweetened cocoa powder
1/2 cup plus 1 tablespoon heavy cream
1 1/2 cups semi sweet chocolate, chips or chopped
2 tablespoons unsalted butter
1 1/2 teaspoon vanilla
1 tablespoon brown sugar (light or dark)
1/8 teaspoon salt

FOR THE CRUST (Use recipe below or store bought pie crust)

2 1/4 cups all purpose flour
1/4 cup cocoa, unsweetened
1 teaspoon salt
3 teaspoons granulated sugar
1 cup unsalted butter, very cold, cubed
4–6 tablespoons ice cold water

FOR THE EGG WASH

1 egg, beaten

FOR THE ICING

1/2 cup powdered sugar
1/4 cup white chocolate chips, melted and cooled
2–4 tablespoons heavy cream or milk
1/4 teaspoon vanilla

FOR DECORATION

Coarse sugar (turbinado), for sprinkling

Instructions

FOR THE CHOCOLATE FILLING

Place the heavy cream, sugar and salt in a small saucepan on medium heat for two minutes, stirring. Add the chocolate and continue to stir for another three minutes. Remove from heat and stir in the butter followed by the vanilla. Stir until smooth.
Pour mixture into a bowl and refrigerate until it thickens but is still spreadable.

FOR THE DOUGH

Chop butter into cubes and place in the fridge while you assemble the rest of the ingredients.
Fill a small bowl with some cold water and an ice cube. Stir the ice cube around a bit and set bowl aside.
In a food processor, pulse together the flour, cocoa, sugar, and salt. Add the cubed butter and pulse until the dough forms pea sized balls. Add ice water a tablespoon at a time while continuing to pulse mixture until it is just combined.Wrap the dough tightly with plastic wrap and refrigerate it for at least 30 minutes. Once the dough has chilled for at least a half hour, leave it out at room temperature for 20 minutes before rolling it out.
Turn out dough onto a lightly floured surface. Turn dough as you roll it out to make sure it is not sticking to your surface. Roll out to a 1/8-inch thickness. Use a sharp knife or pizza cutter to cut dough into 4 x 3 inch rectangles or use a cookie or biscuit cutter (I used a 3 inch round cutter) to make mini pop tarts. Place one of the rectangles (or circles) on a baking sheet lined with parchment paper. Spoon about a tablespoon of chocolate filling on one half of the rectangles (or half a tablespoon if making mini pop tarts). . Spread the filling using the back of a spoon or a knife. Leave about a 1/4 inch border and brush the edges with the egg wash.
Lay another half of the dough on top and gently seal the edges with your fingertips then crimp the edges with the back of a fork. Poke the tops of the pop tarts with a fork or a tooth pick to create tiny air vents.
Continue until all the dough has been used. Dough can be rolled out a second time (or third, if necessary). Cover the baking sheets and place in the fridge for 30 minutes.
Preheat the oven to 350 degrees F. Bake the pop tarts for 20-25 minutes (17-20 minutes for mini pop tarts and 20-25 minutes for regular pop tarts). Allow pop tarts to cool completely on a wire rack before frosting.

FOR THE ICING

Stir until smooth the melted white chocolate, powdered sugar, vanilla (if using) and cream or milk. Start with 1 tablespoon of cream or milk and continue adding until icing is the consistency you like. Drizzle or spoon over cooled pop tarts. Top with some turbinado sugar while icing is still wet, if desired!

Notes

Total time does not include the 1 hour 20 minutes of time to allow the dough to chill twice and come to room temperature.

Keywords: pop tarts, chocolate, fudge, filling, pastry, pie dough, hand pie

S’mores Brownies

July 2, 2020 by Natalie

Summer celebrations are different this year, so some special treats like these S’mores Brownies are definitely in need! Featuring a classic graham cracker base, sweet Hershey’s milk chocolate, and a layer of homemade fudgy brownies all topped with flaky sea salt a sweet graham cracker crumble and mini and large gooey toasted marshmallows, these s’mores brownies are the decadent treat we all deserve! Seriously, this S’mores Browies recipe couldn’t be easier or more delicious and could not come at a better time!

ABOUT S’MORES BROWNIES

These brownies have rocked my brownie world! Seriously, they’ve knocked my creamy, didn’t-think-it-could-get-any-better Tahini Brownies off the top spot as my favorite brownies. I mean, s’mores are amazing and brownies are amazing, so…..you can imagine how over the top GOOD these are!

If you’re a fan of marshmallows and brownies, which since you’re reading this you most likely are, put my Chocolate Brownie Meringue Cake on your list! Also, peanut butter fans, I have this idea to combine this s’mores brownie recipe with my Peanut Butter Swirl Brownies! Think I should?!

A batch of s'mores brownies cut into squares with graham crackers and marshmallows nearby.

S’MORES AND SUMMER

Sweet milk chocolate made all melty by a toasted marshmallow and sandwiched between two crunchy graham crackers! S’mores bring back so many summer memories for me! We always had, what to me as a child seemed like HUGE, raging bonfires every summer! My siblings, cousins, and all the neighborhood kids would be there to toast marshmallows.

My mom would be standing by with some Nestle Milk Chocolate Bar squares all ready on a graham cracker square. We’d plop our marshmallow on top of a graham cracker and she’d pull the marshmallow off the sticks by sticking another graham cracker on top!

A batch of freshly baked brownies with big and mini marshmallows toasted on top!

WHAT’S INSIDE THESE BROWNIES?

These easy brownies are made with:

a simple graham cracker crust
thick, gooey brownies
large and mini marshmallows on top
flaky sea salt
a graham cracker crumble

GRAHAM CRACKER CRUST

What are s’mores without graham crackers?! To keep these on the traditional s’mores side and to make them super easy, our crust is really just a single layer of sheets of graham crackers on the bottom of the pan. Easy, right?! And yummy.

The brownie batter simply gets poured over top of the graham cracker sheets! You’ll probably have to break a few graham crackers to get them to cover the bottom completely. It doesn’t have to be even/perfect, just try to break pieces to fit if need be.

Graham crackers in a food processor, some melted butter in a bowl, brown sugar and sugar and cinnamon nearby.

GRAHAM CRACKER CRUMBLE

The top layer is a little more creative. Instead of sheets of graham crackers, these brownies have a crisp, delicious graham cracker crumble sprinkled on top!

To make the crumble, you just pulse a few graham crackers in a food processor til you have crumbs. I like to leave a few larger pieces just for a little variety in size. Stir the crumbs with some melted butter, brown sugar and cinnamon.

Toasted graham cracker crumble on a parchment paper lined baking sheet.

Spread the crumbs out on a baking sheet and bake toast them up in the oven. You’ll want to stir them around a couple of times as they bake. Once crisped up, allow them to cool on the baking sheet while you make the brownies.

Brownie batter being mixed with a whisk in a bowl with some graham crackers nearby.

EASY BROWNIE RECIPE

Now for these rich, fudgy brownies!

First, lightly whisk or sift together the flour, unsweetened cocoa powder and salt in a medium bowl.
Next, In a microwave safe bowl, melt the butter and chocolate together in 20 second intervals. Stir well after each interval. Continue until smooth and melted.
Whisk the sugar into the melted butter and chocolate. Whisk in the eggs and vanilla and then stir in the dry ingredients until just combined.
Pour the brownies over the graham crackers in the prepared pan and bake!

Brownie batter being spread on top of graham crackers with a spatula.

Brownie batter in a parchment paper lined pan.

GOOEY, DELICIOUS TOPPINGS

While your brownies are baking, assemble the delicious toppings! You’ll want to have them ready to add to the top of the brownies as soon as they finish baking.

flaky sea salt: Optional but adds a little salty to your brownies. Sprinkle it on lightly once the brownies come out of the oven.
milk chocolate: I use Hershey’s Milk Chocolate because that’s what we always used when I was a kid. You can use any milk chocolate bar though. Just break it up into squares. You can place the squares into four rows of about 5 pieces of chocolate in each row.
graham cracker crumble: Sprinkle some over the brownies.
large marshmallows: Try to place them on top of the pieces of chocolate! You can also toss some cute mini marshmallows in between too!
more graham cracker crumble: I like to sprinkle some more on top of the marshmallows

A chocolatey, gooey s'mores brownie with melted chocolate and toasted marshmallows on top!

ADDING THE TOPPINGS

Once you’ve topped your brownies with the milk chocolate, large marshmallows, graham cracker crumbs and optional sea salt and mini marshmallows, return the brownies to the oven for just a few minutes. This will allow the marshmallows to heat and expand and the chocolate to melt.

TOASTING THE MARSHMALLOWS

After the brownies have been in the oven for a few minutes with the chocolate and marshmallows, remove them from heat. The last step is toasting the marshmallows. You can toast the marshmallows by using kitchen blow torch or the broiler. They’ll toast up quickly both ways.

If using the broiler, be extra sure to wear oven mitts and be extra careful. The broiler is very hot. The marshmallows will toast up very quickly and will go from golden to burnt in a matter of seconds. Watch closely until the marshmallows are the color you want them to be and then quickly (and carefully) remove them from the oven.

A batch of gooey s'mores brownies with a cup full of graham cracker crumble nearby.

A rich, chocolatey brownie baked on graham crackers with melted chocolate and marshmallows on top.

HOW TO CUT THE BROWNIES

Remove brownies from oven and let them cool in the pan. Use the parchment paper to lift the brownies out of the pan. The marshmallows will stick to the knife a bit, so it helps to run your knife under hot water and wipe it clean after each slice.

To cut into 16 squares, cut the brownies in half and cut each half in half. Rotate the pan and continue cutting until you have 16 squares.

A close up of brownie squares with toasted marshmallows on top.

Gooey smores brownies cut into squares with a graham cracker crumble and toasted marshmallows on top.

What can be better than two of the best desserts combined into one amazing treat?! Just like classic s’mores, these S’mores Brownies are gooey, chocolatey and fun to eat. Bonus, their thick brownie center makes them even more chocolatey and decadent classic s’mores and no bon fire required!

S’mores Brownies

Author: Natalie
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 16 brownies 1x
Category: Desserts, Brownies
Method: Baking
Cuisine: American

Description

These fudgy S’mores Brownies are a fun, decadent dessert! Made with a graham cracker crust, homemade brownies, milk chocolate and a graham cracker crumble!

Scale

Ingredients

FOR THE GRAHAM CRACKER CRUMBLE

3 sheets (1 1/2 ounces) graham crackers, crumbled
2 1/2 tablespoons unsalted butter, melted
1/3 cup brown sugar
1/8 teaspoon cinnamon
pinch of salt

FOR THE BROWNIES

1/2 cup unsalted butter, melted
1/2 cup semisweet chocolate, chopped, melted
1/2 cup light brown sugar
1/2 cup granulated sugar
1 3/4 teaspoons vanilla
2 eggs
1/4 cup unsweetened cocoa powder
3/4 cup flour
5 whole sheets graham crackers or enough to cover bottom of 9 x 9 inch pan

1/2 teaspoon salt
1 Hershey’s Chocolate Bar (100 grams), broken into squares
flaky sea salt, for sprinkling (optional)
2 cups large marshmallows
1/2 cup mini marshmallows (optional)

Instructions

FOR THE GRAHAM CRACKER CRUMBLE

Preheat oven to 350 F and line a baking sheet with parchment paper.
Pulse graham crackers in a food processor to crumbs. Some larger pieces are okay.
Combine the graham cracker crumbs with the rest of the ingredients and spread it evenly onto the prepared baking sheet. Bake 9-12 minutes, stirring occasionally, until lightly browned. Remove from oven and let cool.

FOR THE BROWNIES

1. Preheat the oven to 350 F. Line a 9 x 9″ square baking dish with parchment paper with enough parchment paper to create an overhang of at least two inches on two sides.

2. Arrange the graham crackers to create a single layer that covers the bottom of the prepared pan. In a medium sized bowl, whisk to combine the cocoa powder, flour, and salt. Set aside.

3. Melt the butter and semisweet chocolate together in a bowl in the microwave. Microwave in 20 second intervals, stirring in between until melted. Add the sugar and whisk til combined. Add the eggs followed by the vanilla and whisk until smooth. Stir in the dry ingredients until just combined, being careful not to overmix. Pour the batter over the graham crackers in the baking dish.

4. Bake for 25 to 30 minutes or until a toothpick comes out clean or almost clean when inserted in the middle of the brownies. Remove from the oven and immediately sprinkle a little flaky sea salt on top of the brownies. Sprinkle some graham cracker crumbs over top. Evenly arrange the Hershey bar pieces on top of the brownies then place the large marshmallows evenly on top of the chocolate. Scatter the mini marshmallows then sprinkle more graham cracker crumbs on top of the chocolate and marshmallows.

5. Return pan to the oven for another 3-4 minutes until the marshmallows have started to puff up and the chocolate has melted. Remove brownies from the oven and carefully, wearing oven mitts, set a rack 8 inches from the heat, in the top third of the oven. Preheat the broiler to low and broil the brownies for up to 30 seconds, just long enough to achieve the color you want on the marshmallows. Watch carefully because they toast up quickly and can burn just as quickly. Remove from the oven and let the brownies cool in the pan for about 30 minutes.

6. Lift the brownies out of the pan using the parchment paper. Cut into squares.

Keywords: brownies, s’mores, smores, chocolate, hersheys, marshmallows, summer, cocoa, s’mores brownies, graham crackers, graham cracker crumble

Peanut Butter Stuffed Salted Brownie Cookies

April 30, 2020 by Natalie

salted chocolate cookies with crackly tops and peanut butter in the middle.

Combine all the things you love about brownies and cookies and you get these delicious peanut butter stuffed salted brownie cookies! They’re cookie shaped and have cookie-like crispy edges and have the crackly tops and fudgy, chewy middles you love about brownies. A hefty pinch of flaky sea salt brings out all the chocolate flavor and the peanut butter middles takes these into dessert territory. They’re easy to make and are just so good!

ABOUT BROWNIE COOKIES

Who doesn’t love brownies?! Based on the the number of brownie recipes here on Parsley and Icing, my love for them is obvious! There are my creamy tahini brownies, avocado brownies (I know it sounds weird, but they’re sooooo good), and most recently these insanely good banana brownies!

Recipes for brownie cookies already exist, but I felt compelled to make my own for a couple of reasons. The first being that maybe some of my friends have not tried brownie cookies and I wanted to spread the word and share how to make them.

The second reason for this recipe was because I had to try stuffing brownie cookies with peanut butter! So glad I did! Since peanut butter and chocolate go so well together, the peanut butter only makes these cookies even more intensely flavorful!

Brownie cookies stuffed with peanut butter and chocolate chips and topped with salt.

INGREDIENTS FOR BROWNIE COOKIES

Butter: With salt added to the batter and sprinkled on top of the cookies, it’s best to use unsalted butter.
Chopped chocolate: I both chopped dark chocolate and semisweet chocolate. Use all of one or some of both like I did.
Chocolate chips: In addition to the melted chocolate, I like to add some semisweet chocolate chips to the dough. These add nice little chocolatey bites to the cookies once baked.
Cocoa powder: You can use regular unsweetened cocoa powder and or Dutch processed.
Baking powder: Use one teaspoon as a leavening agent.
Flour: I am running low on flour these days, so luckily these only take one cup!
Sugars: I used both granulated sugar and dark brown sugar. I like dark brown for the extra molasses flavor, but light brown can be used too. Alternatively, you can also simply use all granulated sugar.
Eggs: Use two large room temperature eggs.
Sea salt: A sprinkle of flaky sea salt on top of each cookie helps balance out the sweetness of the cookies. Sprinkle it on either just before or right after baking.
Peanut butter middles: Since peanut butter and chocolate are an amazing flavor combo, stir together some peanut butter, melted butter, powdered sugar and a pinch of salt for the yummiest stuffed cookies. These definitely remind me of my old fashioned peanut butter balls, but are a little less work. Cookies can be made without the peanut butter middles, but I highly recommend making them with peanut butter!

A batch of big chocolate monster cookies topped with flaky sea salt.

HOW TO MAKE BROWNIE COOKIES

In order to get those cool crinkly tops, you want to make sure to have all your ingredients ready so that the cookies can get formed and baked as soon as the dough is mixed.

The first thing you’ll do is prepare the peanut butter stuffing. Fix this first so that it has time to chill in the fridge. Chilling the little peanut butter ball mixtures easier to pick up and stick inside the cookie scoop.

Next, take care of the other usual items: preheat the oven, line baking sheets with parchment paper, whisk to combine the dry ingredients and melt the butter and chopped chocolate. I even like to measure out my chocolate chips so that I have them ready to mix in and don’t have to measure them out mid-mixing. Have your eggs at room temperature and within reach of your mixer.

Once you’ve got everything prepped, get your eggs, sugars and vanilla going in the mixer. Definitely let them mix for the full five minutes. After five minutes, fold in the butter and chocolate mixture, followed by the dry ingredients. Lastly fold in the chocolate chips (if using) til just combined.

Fill a large cookie scoop or an ice cream scoop half way with batter then drop a peanut butter ball in and fill the rest of the scoop with the brownie cookie batter. Drop the cookies on your baking sheet and top with a sprinkle of sea salt. Bake until the edges are set and the tops are crinkly. Let the cookies cool a bit (10-15 minutes) on the baking sheet before transferring them to a cooling rack.

Salted brownie cookies cut in half with peanut butter in the middle.

These peanut butter stuffed salted brownie cookies are definitely bakery style looking and tasting! Enjoy them while they’re still warm or at room temperature. Either way, you’ll get crinkly, fudgy, chocolately, peanut buttery chewiness in every bite!

FOR MORE COOKIE RECIPES, TRY MY:

Peanut Butter Stuffed Salted Brownie Cookies

Author: Natalie
Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes
Yield: 17 cookies 1x
Category: Desserts, Cookies
Method: Baking
Cuisine: American

Description

Fudgy, chewy, chocolatey brownies in cookie form: these easy, peanut butter stuffed salted brownie cookies have a crackly brownie like crust and are full of chocolate and peanut butter flavor!

Scale

Ingredients

FOR THE COOKIE DOUGH

1/2 cup unsalted butter
5 ounces dark chocolate, chopped
4 ounces semi-sweet chocolate, chopped
1 cup flour
1/4 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1/2 cup dark brown sugar, packed
2 1/2 teaspoons vanilla
2 large eggs
1/2 cups chocolate chips (semi-sweet or dark)
flaky sea salt, for sprinkling

FOR THE PEANUT BUTTER FILLING

1/2 cup peanut butter
3 tablespoons butter, softened
1/4 cup plus 2 tablespoons powdered sugar
pinch of salt

Instructions

FOR THE PEANUT BUTTER FILLING

In a small bowl, soften butter for a few seconds in the microwave. Ideally, the butter should be softened to the point that it’s easy to stir and mix in with the powdered sugar.
In a medium sized bowl, stir together the peanut butter, softened butter, powdered sugar and salt. Mixture will be sticky, but you should be able to form it into balls. If it’s too sticky or liquidy, place it in the fridge or freezer for a few minutes until it becomes thicker and easier to work with.
Form 17 balls the size of 1 teaspoon and place them on a small wax paper lined baking sheet. Place the balls in the fridge while you prepare the rest of the ingredients. Chilling the peanut butter balls will make them easier to work with.

FOR THE COOKIE DOUGH

Preheat oven to 350 F and line baking sheets with parchment paper.
Add the butter to a medium saucepan and heat it over medium low until it’s melted. Remove pan from the heat. Add the dark and semisweet chopped chocolate and stir until it’s melted and combined. Set aside to cool slightly.
In a medium sized bowl, whisk to combine the flour, cocoa powder, baking powder and salt. Set aside.
In the bowl of an electric mixer fitted with the whisk attachment or with a handheld mixer on medium high speed, mix the eggs, sugars and vanilla for 5 minutes, until mixture thickens.
With the mixer on low speed, pour in the melted chocolate-butter mixture and mix until combined and smooth. Remove bowl from mixer stand and use a spatula gently fold in the dry ingredients until just combined. Do not overmix. Add in the chocolate chips.
Fill an ice cream scoop half way with batter. Place one peanut butter mixture ball in the scoop and fill the rest of the scoop with cookie dough. Drop the cookies onto the cookie sheet. Place them 3″ apart.
Sprinkle the cookies with flaky sea salt and bake 10-12 minutes until the center is just set. Let cool on the baking sheet for 10-15 minutes before then transferring them to a rack to cool.

Keywords: brownie cookies, peanut butter, stuffed, chocolate, sea salt, cookies

Chocolate Brownie Meringue Cake

February 13, 2020 by Natalie

A rich, fudgy piece of chocolate brownie cake topped with toasted meringue.

When you want an extra special chocolatey brownie treat, this chocolate brownie meringue cake is the dessert to make! Featuring a moist, gooey, slightly cakey brownie base and topped with homemade toasted meringue and chocolatey ganache, it’s the ultimate finish to any meal.

There are typically two types of brownies: gooey and cakey. Most people tend to prefer one type over the other. This chocolate brownie meringue cake is firmly situated in the middle of type gooey and cakey. Densely fudgy and chocolatey yet moist and slightly fluffy.

Can these brownies get any better?! They can when you top them with homemade meringue, toast it and drizzle chocolate ganache over top!

MAKING THE BROWNIES

To make the brownies, start by buttering and lining an 8 inch pan with parchment and preheating the oven to 350 F. Next, melt the chocolate and butter so that it has time to cool slightly before adding it to the rest of the ingredients. melting the chopped dark chocolate and cubed butter. You’ll want to chop the chocolate and cube the butter so that it melts faster. Melt the chocolate-butter mixture on the stove top or in the microwave.

MELTING THE BUTTER AND CHOCOLATE

Chop the chocolate and cube the butter so that it melts faster. Melt the chocolate-butter mixture on the stove top or in the microwave.

To melt it on the stove, place the butter and chocolate in a medium saucepan and stir until melted and smooth.

To melt it in the microwave, melt it with the microwave on 50% power for 20 second intervals. Stir well in between. Continue until melted and smooth.

THE DRY INGREDIENTS

In a medium sized bowl, sift together the flour, cocoa, and salt. The recipe calls for dutch-processed cocoa. You can substitute regular cocoa powder if you don’t have dutch-processed. I love the rich, chocolate color dutch-processed gives and find it a bit less bitter than regular cocoa powder, so recommend using that if possible.

EGGS AND SUGAR

In a large bowl, whisk the eggs and sugars in a large bowl for about two minutes or until mixture becomes pale and creamy. The eggs will give these brownies the bit of cakiness they have. Two minutes might feel like a long time, but switch arms if you get tired or recruit someone to whisk for part of it.

COMBINING THE INGREDIENTS AND BAKING THE BROWNIES

Whisk in the vanilla. Use a spatula to stir the melted butter and chocolate mixture then use a wooden spoon or a spatula to gently stir in the dry ingredients. Mix until just combined then pour into the prepared pan. Be careful not to overmix!

Pour the batter into the prepared pan and place it on a rack in the middle position of the oven. Bake 20-23 minutes. Check the for doneness at around 18 minutes.

Remove from the oven and let the brownies cool completely in the pan. Cooling will take at least two hours at room temperature or about an hour in the fridge.

A pan of brownies with billowy homemade meringue spread on top.

HOW TO MAKE MERINGUE

If you’ve never made meringue, I know it can sound difficult and intimidating. It’s really not that hard and we might have this idea that it’s hard because it’s not something people make often.

You will need a candy thermometer to make it. It tells you exactly the mixture is ready to get added to the egg whites. It’s too hard to know when to add it without the thermometer.

A stand mixer makes making meringue a lot easier, but is not required. I’ve made meringues before using a hand held mixer.

HERE ARE THE STEPS FOR MAKING MERINGUE

Combine the water and sugar to a pan over medium heat. Clip a candy thermometer to the pan or have it handy.
With the water and sugar on the stove, place the egg whites in the bowl of a stand mixer (or using a hand mixer) with a whisk attachment and whisk on medium low.
When the water-sugar mixture reaches 250 F and the egg whites have begun forming soft peaks, carefully and slowly pour the hot water-sugar mixture into the egg whites while the mixer continues to whip. Add the salt and vanilla and continue whisking for 5-7 minutes or until stiff peaks form.

A pot with water and sugar with a candy thermometer next to it.

HOW TO TOAST MERINGUE

To toast the meringue topping, start by spooning the meringue mixture on top of the cooled brownies. You can spread it completely over the brownie mixture using an offset spatula. I leave the edges of the brownies bare because I like to leave a little of the chocoaltey color. Use the spatula to create little spikes in the meringue. These will look especially cool toasted!

The meringue can be toasted under the broiler or with a kitchen blow torch. I used the broiler since I seem to have misplaced my blow torch during my move from Boston to Ottawa.

Next time I make them, I hope to have picked up a new blow torch. The broiler works fine, but I find the blow torch more fun and gives me more control on how toasted I want them.

A chocolatey brownie cake topped with toasted meringue.

Chocolate brownie meringue cake with a spoon filled with ganache next to it.

EASY CHOCOLATE GANACHE

The ganache is so easy and really completes this dessert. I wasn’t planning on topping this dessert with chocolate sauce, but decided it’d be that perfect finishing touch.

To make the chocolate sauce, just pour some hot heavy cream over a bowl of chocolate chips. Let is sit for a minute then give it a stir. Let it cool slightly before drizzling it over the meringue.

Try not to let it sit too long or it will thicken up and won’t be liquidy enough to fall in a nice drizzle. If it does thicken up too much, just reheat it for a few seconds in the microwave and stir it again.

Sliced gooey, cakey brownies with meringue and chocolate ganache on top.

AN AMAZING DESSERT

So excited for you to try this Chocolate Brownie Meringue Cake! Whether you eat them with a fork or with your hands or serve them on a special occasion or not, this recipe takes brownies from a delicious treat to an extra special dessert!

FOR MORE BROWNIE RECIPES, TRY MY:

Delicious chocolate brownie squares topped with meringue and drizzled with ganache.

Chocolate Brownie Meringue Cake

★★★★★ 5 from 1 reviews

Author: Natalie
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Yield: 9 to 16 servings 1x
Category: Baking, Desserts, Brownies
Method: Baking
Cuisine: American

Description

This chocolate brownie meringue cake is fudgy, chocolatey, and moist and topped with a gooey toasted homemade meringue and a rich ganache.

Scale

Ingredients

3/4 cup unsalted butter, cubed
4 ounces dark chocolate, chopped
3/4 cup flour
1/4 cup Dutch processed cocoa
1/2 teaspoon salt
3 eggs
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
1 3/4 teaspoons vanilla

FOR THE MERINGUE

3/4 cup sugar
3 tablespoons water
3 egg whites
1/2 teaspoon vanilla
one pinch of salt

FOR THE CHOCOLATE GANACHE

1/4 cup semi sweet chocolate chips
2 tablespoons heavy cream

Instructions

FOR THE BROWNIES

Preheat oven to 350 F. Butter the bottom of an 8″ baking dish and line it with parchment paper. Let the paper overhand on two sides.
In a small saucepan over low heat, melt the chocolate and butter. Alternatively, the mixture can be melted in a microwave. Stir until melted and smooth. Set aside to cool slightly.
Sift together the flour, cocoa, and salt. Set aside.
In a large bowl, whisk together the eggs and sugars for about 2 minutes or until mixture becomes pale and creamy. Whisk in the vanilla. Use a wooden spoon or a spatula to gently fold in the dry ingredients. Mix until just combined then pour into the prepared pan.
Bake for 20-23 minutes or until a toothpick, when inserted in the middle, comes out with a few crumbs.

FOR THE MERINGUE

Combine the water and sugar to a pan over medium heat. Clip a candy thermometer to the pan or have it handy.
With the water and sugar on the stove, place the egg whites in the bowl of a stand mixer (or using a hand mixer) with a whisk attachment and whisk on medium low.
When the water-sugar mixture reaches 250 F and the egg whites have begun forming soft peaks, carefully and slowly pour the hot water-sugar mixture into the egg whites while the mixer continues to whip. Add the salt and vanilla and continue whisking for 5-7 minutes or until stiff peaks form.
Spoon the meringue over the cooled brownies and spread/swirl it using a spatula. Place it under the broiler for about a minute or use a blow torch to toast it.

FOR THE CHOCOLATE GANACHE

Place the chocolate chips in a bowl. Heat the heavy cream for about 20 seconds in the microwave or in a small saucepan over medium heat. Pour hot heavy cream over the chocolate chips and let stand for a minute. After a minute, give the mixture a stir. Let cool slightly before drizzling it over the meringue.

Keywords: Chocolate, Brownies, Desserts, Sweets, Meringue, Dark Chocolate

Tahini Brownies

February 8, 2020 by Natalie

I don’t often try to come up with new brownie recipes since classic brownies are already pretty much perfect! One of the few ingredients that I think truly adds to and (dare I say) improves on the flavor of brownies is tahini! Nutty, creamy tahini swirls in so nicely with the chocolate in these decadent tahini brownies. It’s an amazing, must-try flavor combination and recipe!

ABOUT TAHINI

You’ve almost definitely already tried tahini since it’s one of the main ingredients, along with chick peas, in hummus. Tahini is a delicious, nutty paste made from ground toasted sesame seeds. It’s creamy, versatile, and nutritious.

Tahini is common in Middle Eastern food and while it’s best known in hummus, my favorite tahini based recipe is baba ganoush (or baba ghanouj as my Lebanese husband pronounces it). It’s made with roasted eggplant, tahini, garlic, lemon juice and olive oil and is one of the best things I’ve ever eaten!

TAHINI + CHOCOLATE

Tahini is amazing in salads and vegetable sides, but it also makes a dream team with CHOCOLATE! The pretty swirls of chocolate with tahini look like art and the light nuttiness of tahini truly enhances the chocolate flavor!

Fudgy, dense brownie squares topped with chocolate and tahini with cocoa, a knife and spoon next to them.

GETTING STARTED WITH MAKING TAHINI BROWNIES

In addition to preheating the oven to 350 F, there are a few of other things I like to do first off. One of those things is buttering and lining an 8″ pan with parchment paper. It’s a good idea to leave at least an inch of excess parchment on two sides of the pan. You’ll be able to use it to easily lift the brownies out of the pan later on.

It’s also a good idea to melt the butter and chocolate right away so that it has time to cool before adding it to the eggs and sugar mixture. You can use a double boiler for this, but I find the microwave easier.

To make it easier/faster to melt, cut the butter into cubes and chop the chocolate. Combine them in a microwave-safe bowl and microwave them for 20 seconds at a time. Stir well in between intervals and continue until melted.

Tahini and powdered sugar being stirred together.

The other thing I like to prepare is the topping. Tahini is super creamy and delicious as is, but it’s nice to add a little sweetness to it since we’re using it in a dessert recipe here.

For the topping, combine 1/4 of a cup of tahini with two tablespoons of powdered sugar. Stir well to remove any lumps and set aside.

I’ve heard of people adding maple syrup instead of powdered sugar, so that’s an option. I’ve tried that combo in salad dressing, but haven’t tried it with the brownies yet.

Mixing brownie batter in a bowl with a spatula.

PREPARING THE REST OF THE TAHINI BROWNIE BATTER

Next you’ll want to prepare your dry ingredients. Sift together the flour, cocoa, and salt and set aside.

You’ll notice there’s no baking powder in this recipe. We’re going for rich, dense brownies rather than cakey brownies, so that’s why we’re leaving the baking powder out. Leaving the baking powder out means the brownies won’t rise too much and will leave them nice and gooey.

Next, in a large bowl, whisk the eggs and sugars in a large bowl for about a minute or until mixture becomes pale and creamy. Whisk in the vanilla, followed by the remaining 2 tablespoons of tahini and the chocolate-butter mixture. Use a wooden spoon or a spatula to gently stir in the dry ingredients. Mix until just combined then pour into the prepared pan. Be careful not to overmix!

Fudgy chocolatey brownie batter in a pan with tahini drizzled and swirled on top.

TAHINI SWIRLS

Now for the fun part! Grab the tahini-powdered sugar (or maple syrup mixture) and a teaspoon or a baby spoon. Scoop up a spoonful of the topping and drizzle it in little squiggles over top of the brownie batter.

Next, use a toothpick or the tip of a knife to gently make swirls in the batter. Do just a few swirls in each section as you make your way across the mixture. Be careful not to over-swirl or you won’t get the cool marbled look.

Place the pan in the middle of the oven and bake 17-20 minutes or until a toothpick comes out witH a few crumbs when inserted in the middle of the brownies. Do not wait until it comes out with no crumbs.

LETTING THE BROWNIES COOL

The hardest part about this recipe is waiting for the brownies to cool before breaking into them! They look and smell sooooo good when you take them out of the oven, but it’s definitely a good idea to let them cool for an hour or two. Cool them at room temperature or in the fridge.

They’ll hold together better when you cut them and you’ll have less of them all stuck to the knife. Believe it or not, their flavor develops even more while they cool, so do your best to be patient!

CUTTING THE BROWNIES

Lift the brownies out of the pan before cutting into them. I prefer to cut these into 9 big squares. That means almost every piece gets lots of the gooey middle and the crispy, buttery, crusty edge! You can also cut them into smaller squares. Just decide what size you want before you start cutting into them.

Cut them into thirds and then rotate them and cut into thirds again if you want 9 pieces. For smaller pieces, cut the brownies in half down the middle and then in half on both sides. Rotate the brownies and do the same thing (cut them down the middle and then down the middle of the two sides).

To lessen the likelihood of having some of the brownies stick to the knife, spray your knife with a little cooking spray or stick it under warm water in between cutting sections.

Another good tip is to try to cut the sections with as little motion as possible and to avoid using a sawing motion.

A close up of gooey, chocolatey tahini brownies.

I wish I could make these tahini brownies for everyone but sharing the recipe’s the next best thing! Chocolate lovers, tahini lovers, and really all dessert lovers will love them!

FOR MORE CHOCOLATE RECIPES INCLUDING MY OTHER FAVORITE BROWNIE RECIPE, TRY MY:

Tahini Brownies

Author: Natalie
Prep Time: 30
Cook Time: 20
Total Time: 50 minutes
Yield: 9 large or 16 small brownies 1x
Category: Baking, Brownies, Dessert
Method: Baking
Cuisine: American

Description

These gooey, fudgy tahini brownies are rich, flavorful and decadent. The swirls of tahini and chocolate makes them extra special and delicious!

Scale

Ingredients

4 oz semisweet chocolate
1/2 cup unsalted butter
1/4 cup plus 2 tablespoons tahini, room temperature, divided
2 tablespoons powdered sugar
1/2 cup flour
1/2 teaspoon salt
1/4 cup Dutch processed cocoa
2 eggs
3/4 cup granulated sugar
1/4 cup brown sugar, light or dark, packed
1 1/2 teaspoons vanilla

Instructions

With the oven rack in the middle position, preheat oven to 350 degrees F. Line an 8 x 8 inch square pan with enough parchment paper to create an overhang of at least two inches on two sides.
Melt the butter and semisweet chocolate together in a bowl in the microwave. Microwave in 15 second intervals, stirring in between until melted. Set aside to cool.
In a small bowl, stir together 1/4 cup of the tahini and the powdered sugar. Set aside.
Sift together the flour, cocoa, and salt. Set aside.
In a large bowl, briskly whisk together the eggs and sugars for about a minute or until mixture becomes pale and creamy. Whisk in the vanilla, followed by the remaining 2 tablespoons of tahini and the reserved butter/melted chocolate mixture. Use a wooden spoon or a spatula to gently stir in the dry ingredients. Mix until just combined then pour into the prepared pan.
Use a teaspoon to drizzle the prepared tahini-powdered sugar mixture overtop. To do so, scoop some of the mixture onto your spoon and drizzle it in swirls over the top of the mixture. Next, use a toothpick or the tip of a knife to gently make swirls in the batter. Do just a few swirls in each section as you make your way across the mixture. Be careful not to over-swirl or you won’t get the cool marbled look.
Bake 17-20 minutes or until a toothpick comes out with just a few crumbs when inserted in the middle of the brownies. Do not wait until it comes out with no crumbs.
Cool in the pan for at least 2 hours at room temperature or 1 hour in the fridge.

Keywords: tahini, brownies, dessert, chocolate, cocoa

Avocado Brownies

January 29, 2020 by Natalie

A rich, chocolate brownie made with avocado and chocolate chunks on top.

In addition to being a fun kitchen experiment and healthy alternative to traditional brownies, avocado brownies are actually incredibly GOOD! Who knew that avocado brownies could be so chewy, fudgy, chocolatey, and delicious?!

My first attempt at creating an avocado brownie recipe included a few too many changes to traditional brownies. They turned out okay, but I’m so glad I tried again. I kept more traditional brownie ingredients in the second batch and they turned out perfect!

HEALTHY AVOCADO BROWNIES

So, these brownies are not exactly a health food, but the following changes/substitutions definitely make this avocado brownie recipe a bit healthier than traditional brownies.

A Healthy Fat: This recipe has an entire avocado in it. Because of the healthy fat the avocado provides, we only need to add 4 tablespoons of butter instead of the usual half a cup or more of butter that is added to most brownie recipes!
A Natural Sugar Substitute: Maple syrup adds a nice, subtle flavor and reduces the need for processed sugar. Just a half a cup of brown sugar is used.

SUPER CHOCOLATY

These avocado chocolate brownies are chocolate lover approved! The recipe includes cocoa, melted chocolate, chocolate chunks or chopped chocolate for the topping, and a little espresso powder which intensifies the chocolate flavor!

An teaspoon filled with espresso powder with an avocado in the background.

For the melted chocolate, use semi-sweet or dark or a combination of the two. I don’t love too strong of a dark chocolate taste, so I used more semi-sweet than dark.

Chopped chocolate, chocolate chunks, or chocolate chips make the brownies taste and look even better. Use whatever you like for the topping. I used about an ounce and a half of chopped chocolate the first time I made these and loved how they turned out. The second time I made them, I used an ounce and a half of chocolate chunks.

HOW TO MAKE AVOCADO BROWNIES

START BY MELTING THE CHOCOLATE

When making these brownies, it’s a good idea to melt the chocolate first in order to give it time to cool. To melt the chocolate, add the chopped chocolate and butter to a bowl and melt it in the microwave for fifteen second intervals.

Give it a stir every fifteen seconds. Be careful not to over microwave it. You might see that it has a few chunks left in it, but they will disappear after you stir it. Set the chocolate aside to cool. When you’re ready to use it, go ahead and dip your (clean) finger in it to make sure it has cooled!

A white bowl filled with shiny melted chocolate and a spoon in it.

Next, whisk your dry ingredients together. The dry ingredients include flour, cocoa, salt, and a tablespoon of cornstarch. The little bit of cornstarch gives the brownies a little bit of chewiness.

The next step is my favorite part of this process: pureeing the avocado with maple syrup and vanilla! The smell (and taste) is amazing. I’m truly surprised this isn’t a thing yet because it would make such a good pie. I know it’d be bright green which would be a bit weird for a pie, but it’s so good. Scrape the sides of the bowl down in your food processor and pulse until the avocado is completely pureed.

Bright green pureed avocado in a food processor with a measuring cup of maple syrup next to it.

Next, whisk your eggs and brown sugar. I’ve done this by hand, but find it much easier to use my electric stand mixer. You can also use a hand held mixer. You want to mix it on high with a whisk attachment until the mixture is fluffy and has bubbles.

You’ll then mix in the avocado mixture followed by the melted chocolate. With both ingredients, whisk just until combined. Finally, using a spatula, carefully fold in the dry ingredients, being careful not to over mix. Once combined, pour your batter in the pan and top with chocolate.

CHECKING FOR DONENESS

These brownies bake in about 20 minutes. I like to check them at around 15 minutes. Stick a toothpick in the middle and if it comes out wet and goopy, continue baking. Keep an eye on them though because the goal is not to get a crumb free toothpick when you insert it in the dough. You want it to come out with some crumbs.

Let the brownies cool completely before eating. Cool them for about three hours. I find they taste even better the next day!

Rich avocado chocolate brownies ut into squares with chocolate chunks on top.

THE BEST AVOCADO BROWNIES!

One more thing about the avocado- you can’t taste it! It adds a creamy richness for sure, but you get more of the chocolate/maple syrup/brown sugar/vanilla flavor. You can absolutely drizzle some ganache over these, but they’re definitely a chocolaty treat as is!

For another chocolate-veg/fruit combo, try my double chocolate zucchini bread and for some more avocado flavor and healthiness, try my avocado banana kiwi smoothie!

Avocado Brownies

Author: Natalie
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 16 1x
Category: Dessert, Brownies
Method: Baking
Cuisine: American

Description

These healthyish avocado brownies are creamy, rich and chocolatey. Made with a whole avocado and half the butter of most brownies, they are as fudgey and delicious as traditional brownies!

Scale

Ingredients

1 medium avocado, peeled and pitted
2 large eggs, room temperature
1/2 cup light brown sugar
1/4 cup maple syrup
1 1/2 teaspoons vanilla
1/2 cup flour (all purpose, whole wheat or almond)
1/4 cup cocoa
1 tablespoon cornstarch
1/2 teaspoon salt
1 teaspoon espresso powder
4 tablespoons unsalted butter
6 ounces chocolate, chopped, (semi sweet, dark, or a combination of the two) divided

Instructions

With the oven rack in the middle position, preheat oven to 350 degrees F. Line an 8 x 8 inch square pan with enough parchment paper to create an overhang of at least two inches on two sides.
Combine the butter and 4 1/2 ounces of chopped chocolate or chocolate chips (reserve the remaining 1 1/2 ounces for the topping) in a bowl and microwave for 15 second intervals, stirring in between intervals. Continue until the butter and chocolate have melted. Set aside and let cool completely.
In a medium sized bowl, combine the flour, cocoa powder, espresso powder, corn starch and salt. Set aside.
Pulse the avocado in a food processor until smooth. Scrape down the sides and add the maple syrup and vanilla.
In the bowl of a stand mixer with the whisk attachment or using a hand held mixer, whisk the eggs and brown sugar for 1-2 minutes until the mixture is light, fluffy and a bit bubbly. Add the avocado mixture and whisk until just combined followed by the melted, cooled chocolate and butter mixture.
Remove the bowl from the stand and carefully fold in the dry ingredients with a rubber spatula until just combined.
Pour the mixture in the pan and use a spatula to spread it out evenly. Bake 17-22 minutes or until a toothpick comes out with crumbs (not wet, goopy batter). Do not wait to take it out when a toothpick comes out with no crumbs.
Let brownies cool completely in the pan (3-4 hours) before cutting into bars.

Keywords: Avocado, Brownies, Chocolate, Dark Chocolate, Brown Sugar, Dessert, Maple Syrup

Double Chocolate Zucchini Bread

September 4, 2019 by Natalie

Hard to believe this super moist, sweet but not too sweet, ultra chocolatey Double Chocolate Zucchini Bread has a cup and a half of zucchini in it!

If you’ve ever made zucchini fritters before, you’ve seen how full of water zucchini is! I’ve made them using the salting method and even by ringing them out using a kitchen towel and I’m always amazed at how much water drains out of them! The cool thing about this Double Chocolate Zucchini Bread recipe is that the zucchini and all its water gets baked right in!

Zucchini doesn’t have a strong taste, so you can’t taste it, BUT it adds nutrition and moisture! I can’t say that the shredded zucchini makes this bread healthy (sorry), but it does add a little nutrition! Also, the bread is made with 1/2 cup of sugar which is much less than a full on piece of chocolate cake (even though this tastes like chocolate cake!)

a tan mixing bowl with flour and cocoa in it and a wire whisk

This quick bread is sweet, but not too sweet. You could add a few tablespoons of brown sugar to the batter if you want to go for more of a chocolate cake sweetness. Another option is to turn it into even more of a dessert would be to top it with a scoop of ice cream!

a tan mixing bowl with chocolate batter and shredded zucchini in it and a wooden spoon

Yes there’s cocoa in the batter, but when you see the way the chips melt into the bread, you’ll see why double chocolate is the way to go! My husband loves dark chocolate, so I used dark chocolate chips. You can also use semi sweet or even peanut butter chips.

One last thing I have to mention is that this heavenly treat is EASY to whip up! All the dry ingredients get stirred together, same thing with the wet ingredients (just stir the oil and sugar), shred one zucchini and add it along with the chocolate chips to the batter and that’s it! Pop it in the oven and your kitchen will soon start smelling amazing!

Leave the bread in the tin to cool for about ten minutes before then turning it out to cool on a wire rack. You can definitely eat it right away, but I’d suggest waiting until the next day as it amazingly tastes better the next day! I like to make it in the evening and enjoy it the next day for breakfast (or for a snack or a dessert)!

If you loved this Double Chocolate Zucchini Bread, try my Moist Fluffy Banana Bread!

Double Chocolate Zucchini Bread

Author: Natalie

Scale

Ingredients

1 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup baking cocoa
1/2 cup sugar
1/2 cup vegetable oil
2 eggs, beaten
1 teaspoon vanilla
1 1/2 cups zucchini, shredded (1 medium zucchini)
3/4 cup chocolate chip, semi sweet or dark, divided

Instructions

Preheat the oven to 350 F. Butter the bottom of an 8 x 4 inch loaf pan.
In a medium sized bowl, whisk together the flour, baking soda, baking powder, cocoa, and salt. Set aside.
In a large bowl, stir together the oil and sugar. Add the eggs followed by the vanilla.
Add the dry ingredients to the wet ingredients and stir together until just combined. Stir in the zucchini and finally 1/2 cup of the chocolate chips.
Pour the mixture into the prepared tin and add the remaining 1/4 cup of chocolate chips on top.
Bake for 45-55 minutes or until a toothpick comes out clean when inserted into the center of the bread.

Triple Chocolate Crinkle Cookies

July 24, 2019 by Natalie

Chocolate cookies coated in powdered sugar on a cooling rack.

Don’t you just want to sink your teeth into one of these Triple Chocolate Crinkle Cookies?! Trust me, you’ll love their powdered sugar coating, crispy crust, and cakey/brownie-like taste and texture! Made with three types of chocolate, they will be the answer to all your chocolate needs and dreams.

LOOKS

These cookies go into the oven as powdery white balls and come out with cute, crinkly, black and white tops. Most of the powdered sugar remains on the exterior, but the cracks give the cookie their distinct look and reveal the rich chocolate flavor that awaits inside!

a close up of a powdered sugar covered chocolate cookie with a bite taken out of it

TASTE AND TEXTURE

One of the things you’ll first notice when eating these classic cookies is the thick coating of powdered sugar. That sweet powdered sweetness will be immediately followed by chocolate. These heavenly treats have melted unsweetened chocolate, cocoa powder, and mini chocolate chips all mixed together and that gives them the richness of a brownie!

In terms of texture, you’ll find the most delightful crust that gives way to a center that’s a cross between a cake and a brownie.

melted chocolate in a bowl, cocoa in a measuring cup next to it and a bowl of mini chocolate chips

MAKING THEM

These Triple Chocolate Crinkle Cookies are easy to make! You whisk or sift the dry ingredients together, cream the butter and sugar together, combine the wet and dry ingredients along with your chocolate and then let the dough chill. Letting the dough chill helps the flavor develop, makes the dough easier to shape, and keeps the balls from spreading when baked.

Chocolate crinkle dough rolled into balls.

Once your dough is nicely chilled, you roll the dough into one inch balls. You can eyeball this or use a scooper. Next, you just roll the balls in powdered sugar and place them on the cookie sheet. Bake, cool, then eat!

A baking tray lined with parchment paper with balls of cookie dough rolled in powdered sugar on it

A baking tray lined with parchment paper with freshly baked chocolate crinkle cookies.

INGREDIENTS AND SIZE

I’ve come across a lot of chocolate crinkle cookie recipes that call for oil instead of butter. You can either one. Also, if you want larger cookies, just make the balls a bit bigger and you may need to cook them a little longer.

A close up of a stack of three very chocolatey cookies coated in powdered sugar.

CLASSICS

Chocolate Crinkle Cookies are right up there with Snickerdoodles and Chocolate Chips cookie in my opinion! For some reason, they’re more common during the holidays. I think they’re awesome and that you can make and enjoy them year round! Packed with chocolate, covered in dusty powdered sugar and full of homemade love, these Chocolate Crinkle Cookies are a classic for good reason!

A hand dipping a chocolate cookie in a glass of milk

An overhead view of chocolatey powdered sugar covered chocolate crinkle cookies on a cooling rack

For more chocolate recipes, make my:

Chewy Triple Chocolate Crinkles

★★★★★ 5 from 1 reviews

Author: Natalie
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: 40–44 cookies 1x

Description

These rich, chocolately Triple Chocolate Crinkle cookies are irresistible. The crisp, light crust gives way to a cakey, brownie-like center.

Scale

Ingredients

1 1/2 cups flour
2 tsp baking powder
3/4 cup brown sugar
3/4 cup granulated sugar
2 large eggs, room temperature
1/8 tsp salt
1/2 cup unsweetened cocoa powder
1/2 cup unsalted butter, room temperature
1 1/2 tsp vanilla
1/2 cup mini semi-sweet chocolate chips
4 oz unsweetened chocolate, melted and cooled
1 cup powdered sugar

Instructions

1. Sift or whisk together the flour, baking powder, salt and cocoa powder and set aside.

2. In a medium sized bowl or the bowl of a stand mixer, cream the butter and sugars together on medium speed for about 2 minutes or until mixture is light and fluffy. Add the eggs and vanilla followed by the melted chocolate. On low speed, mix in the flour until combined. Fold in the chocolate chips. Form the dough into a ball and cover tightly with plastic wrap.

3. Refrigerate until firm, at least 2 hours or overnight.

4. When ready to bake, preheat the oven to 350 F and line baking sheets with parchment paper. Form dough into 1-inch balls and roll them in powdered sugar, coating them completely. Place balls 2 inches apart on the prepared baking sheets. Bake 10-12 minutes. Let cool on cooling racks.