Ooey Gooey Brownies

I found this recipe just recently and it spoke to me.  Not even kidding.  Seriously, if you don't believe that fudgy brownies, marshmallow cream, and chocolate rice krispies can talk, then I'm not sure we can be friends.  These bars totally reminded me of these Peanut Butter White Chocolate Rice Krispies Brownies that I made a while back, except just a touch different.  The brownie base is incidentally exactly the same.  The second layer of these Ooey Gooey Brownies is marshmallow cream instead of frosting.  The top rice krispies layer is soft and gooey marshmallow rice krispies treats instead of the firmer chocolate based cereal treat.  

Ooey Gooey Brownies

Brownie:
1 cup all purpose flour
3/4 cup cocoa powder
2 cups granulated sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
3 large eggs
1/2 cup (1 stick) butter, melted
1/4 cup canola oil
2 teaspoons vanilla extract

Marshmallow Cream Filling:
1 7 ounce container marshmallow cream
1/4 cup shortening
1/4 cup powdered sugar
1/2 teaspoon clear vanilla

Chocolate Rice Krispies Treat:
3 cups (6 ounces) mini marshmallows
2 Tablespoons butter
3 cups chocolate rice krispies cereal

Preheat the oven to 375F.  Lightly spray an 9x9 inch square pan with cooking spray.

In a large bowl, stir together the flour, cocoa powder, sugar, salt, and baking powder.  Add the eggs, melted butter, oil, and vanilla, and stir together until completely blended and smooth.  Pour the batter into the prepared baking dish and smooth the top.  Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out with moist crumbs.  Remove brownies from the oven and let cool completely.

For the marshmallow cream filling, stir together the marshmallow cream, shortening, powdered sugar, and vanilla until smooth.  Spread evenly over the cooled brownies.

For the chocolate rice krispies treats, place the marshmallows and butter in a large bowl and microwave in 30 second intervals, stirring after each, until melted and smooth.  Stir in the cereal until evenly coated.  Drop scoops of the rice krispies mixture over the marshmallow cream filling and gently pat it evenly over the bars.  Let cool completely before cutting into squares.  Makes 16 bars.

Enjoy!  -Cardamommy

Coconut Mint Macaroon Brownies

I saw this idea in a King Arthur Flour catalog a while back, and I totally wanted to create it on my own from scratch.  I put it on my to do list and was so excited to make it!  And then things got totally nuts.  And all baking motivation completely left me.  And so I kind of ended up having to force myself to make these brownies.  Which led me to cheat a little bit.  I used a boxed brownie mix.  And you should too if you want to/need to.  Or you can use your favorite brownie recipe and make them from scratch.  Either way, you win, because these bars will be on your plate.  Also, do you remember these Chocolate Dipped Mint Coconut Macaroons?  I do.  In fact, I think of them often and how amazing they were.  I get it.  Coconut and mint and chocolate do not sound like a match made in heaven. But they totally work.  I swear.  Try it.

Coconut Mint Macaroon Brownies

Brownies:
18 ounce Brownie Mix (or use your favorite homemade recipe!!)
Ingredients called for on the box

Macaroon:
2 eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon mint extract
3 cups shredded coconut
1/2 cup all purpose flour

Preheat the oven to 350F.  Line a 9x9 inch square pan with foil and grease the foil.

Prepare the brownies according to the package directions.  

While the brownies are baking, in a large bowl stir together the eggs, sugar, vanilla, and mint extract until smooth.  Add the coconut and flour and stir until well combined.  

When the brownies are almost done (the edges should be pulling away from the sides, but a toothpick inserted in the center will have a bit of batter), remove them from the oven and spoon the coconut macaroon mixture evenly over the top.  Return the pan to the oven and continue baking for 25 to 30 minutes, or utnil a toothpick inserted in the center comes out clean.  Let brownies cool completely in the pan.  Use the foil to lift the cooled brownies out of the pan and cut into bars.  Makes 16 bars.

Enjoy!  -Cardamommy

Brownie Marshmallow Swirl Ice Cream Cake

I am so in love with this ice cream cake!! This is the second time I have made it in a week, and I made it totally different this time.  The first time I made an actual cake for the base and used chocolate ice cream with cake pieces in it.  I accidentally overmixed the marshmallow swirl, though, so it was more of a chocolate marshmallow ice cream.  Still totally amazing to the point that I knew that I had to make it again, and fast!  This time I used a frosted brownie base with frosted brownie pieces in toffee ice cream (Yes frosted.  Frosting makes everything better!).  I also was super careful and swirled the marshmallow swirl just the right amount to get those super yummy ribbons of marshmallow in the brownie studded ice cream!  Original recipe found here.

Brownie Marshmallow Swirl Ice Cream Cake

Brownies:
1/2 cup butter, room temperature
1/2 cup oil
2 cups granulated sugar
4 eggs
1 teaspoon vanilla extract
1 teaspoon coffee extract
1 1/2 cups all purpose flour
1/2 cup cocoa powder
1/2 teaspoon salt

Frosting:
6 Tablespoons butter, room temperature
6 Tablespoons cocoa powder
2 Tablespoons corn syrup
1/2 teaspoon vanilla
1/2 teaspoon coffee extract
2 cups powdered sugar
1-2 Tablespoons milk

Marshmallow Swirl:

4 large egg whites, room temperature

1 cup sugar

1/4 teaspoon cream of tartar

1 teaspoon pure vanilla extract

6 cups ice cream, any flavor, slightly softened

For the brownies, preheat the oven to 350F.  Line the bottom of a 10 inch springform pan with parchment paper and grease the pan and parchment, and line the bottom of a 9 inch square baking pan with parchment paper and grease the pan and parchment.

Beat together the butter, oil, and sugar until smooth.  Beat in the eggs, vanilla, and coffee extract until blended.  Add the flour, cocoa powder, and salt, and beat until incorporated.  Pour about 2/3 of the brownie batter into the 10 inch springform pan, and the remaining 1/3 of the brownie batter into the 9 inch square pan and smooth the tops.  Bake in the preheated oven for  20 to 30 minutes (the 9 inch pan will be done sooner than the springform), until a toothpick inserted in the center comes out with moist crumbs.  Remove the brownies from the oven and let cool.

For the frosting, beat together the butter, cocoa powder, corn syrup, vanilla, and coffee extract until smooth.  Beat in the powdered sugar.  Beat in enough of the milk to reach the desired consistency.  Spread the frosting over the cooled brownies (if they are still slightly warm it is okay).  Place the brownies in the fridge until chilled.  When cold, remove the brownies from the 9 inch square pan and roughly chop or crumble into bite size pieces.

For the marshmallow swirl, place the egg whites, sugar, and cream of tartar in a bowl set on top of a saucepan of simmering water (make sure the bottom of the bowl isn't touching the water). Whisk constantly until sugar dissolves and mixture is warm, 3 to 4 minutes. Remove from heat. Beat with a mixer (I used my stand mixer), starting on low speed and gradually raising to high, until stiff, glossy peaks form, 5 to 7 minutes. Beat in vanilla until thoroughly combined. 

To assemble the ice cream cake, place the softened ice cream in a large bowl and stir in the brownie pieces. Gently fold in the marshmallow swirl until it is swirled throughout the ice cream.  You do not want to over mix, or the marshmallow will disappear into the ice cream.  Spread the ice cream mixture over the frosted brownies in the springform pan, cover with plastic wrap, and place in the freezer until firm, 6 to 24 hours.  When ready to serve, remove the sides of the pan and cut the cake with a warm knife.  Makes 12 servings.

Enjoy!  -Cardamommy

Blueberry White Chocolate Chip Brownies with White Chocolate Frosting

I've been kind of thinking lately that I need to make brownies. So I found this recipe and decided to give it a try.  Of course, I couldn't just make the brownies plain, so I decided to top them with a white chocolate frosting.  Which sounded amazing to me!  But then I decided that it might be slightly better if I added blueberries to the brownies.  And some white chocolate chips as well.  I just can't help myself sometimes.  Note:  You can use fresh or frozen blueberries. If you use frozen berries, your baking time will be slightly longer.

Blueberry White Chocolate Chip Brownies with White Chocolate Frosting

Brownies:
10 Tablespoons butter
8 ounces (about 1 1/4 cups) semi sweet chocolate chips
1 1/2 cups granulated sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon coffee extract
1 cup +2 Tablespoons all purpose flour
1/2 teaspoon salt
1 cup blueberries (fresh or frozen)
1/2 cup white chocolate chips

White Chocolate Frosting:
3 ounces white chocolate chips
2 Tablespoons butter
2 ounces sour cream
1/4 teaspoon vanilla extract
1 1/4 cups powdered sugar

Preheat the oven to 350F.  Line a 9x9 inch square baking pan with parchment paper, letting the long ends of the parchment hang over the sides as handles.  Grease the pan and parchment.

Place the butter and chocolate chips in a microwaveable bowl, and microwave in 30 second intervals, stirring after each, until chocolate is melted and smooth.

Place the sugar, eggs, vanilla, and coffee extract into a large bowl and whisk until completely smooth and well blended.  Add the melted chocolate mixture and whisk until incorporated.  Stir in the flour and salt, until no streaks of flour remain.  Fold in the blueberries and chocolate chips.  

Pour the batter into the prepared pan and smooth the top.  Bake in the preheated oven for 30 to 45 minutes (if you used frozen blueberries, it will take longer to bake), or until a toothpick inserted in the center comes out with moist crumbs.  Remove brownies from the oven and let cool completely.  While the brownies are cooling, make the frosting.

For the frosting, place the white chocolate chips and butter in a microwaveable bowl, and microwave in 30 second intervals, stirring after each, until melted and smooth.  Using a hand mixer (or mix by hand), beat in the sour cream and vanilla until blended.  Beat in the powdered sugar on low speed until combined, then increase the speed and beat until the frosting is smooth.  Spread the frosting over the cooled brownies.  Chill the brownies for an hour or two to let the frosting set up.  Makes 16 brownies.

Enjoy!  -Cardamommy

Black Forest Shortbread Bars

I found this recipe on the General Mills Food Services website. Which means it was huge. Huge!! It called for 6 pounds of brownie mix, people.  So, I scaled it down just a tiny bit.  Actually, I fiddled with the recipe quite a lot, so it isn't exactly a half recipe.  A shortbread crust topped with a cherry studded brownie layer, and drizzled all over with vanilla frosting. Regardless of the size (which is now significantly smaller), these bars are completely easy and super delicious, and so pretty! 

Black Forest Shortbread Bars

1 box (18.25 ounces) yellow cake mix
1/2 cup (1 stick) butter, room temperature
1 box (19.5 ounces) brownie mix, and ingredients called for on the box
1 can (21 ounces) cherry pie filling
1/2 cup vanilla frosting

Preheat the oven to 350F.  Grease a half sheet pan (13x18).

For the crust, beat together the cake mix and the butter until crumbly.  Press the mixture into the bottom of the prepared pan.  Set aside.

For the brownies, prepare the brownie mix according to the package directions.  Spread the brownie batter evenly on top of the crust.  Drop the cherry pie filling in spoonfuls over the brownie batter.  Use a knife to swirl the cherry filling through the brownie batter (be careful to not gouge the crust layer).  

Place the bars in the preheated oven and bake for about 40 minutes, or until the brownies are done in the center.  Remove from the oven and cool completely.  Warm up the vanilla frosting until it is a pourable consistency.  Drizzle the frosting over the cooled bars.  Let the frosting set before cutting.  Makes about 48 bars.

Enjoy!  -Cardamommy

Orange Fresh Cranberry Brownies

I have really been craving orange and chocolate together for a while now, and one of the things I've been wanting to make is orange brownies.  Since I just can't stop there, I decided to add fresh cranberries and white chocolate chips as well.  I frequently see recipes for cranberry orange blondies all over the place, but brownies not so much.  I had to fix that.  Which is where these brownies come in.  I started with this brownie recipe from Guittard, and added a bit more orange zest, fresh cranberries, and white chocolate chips.  I almost threw in some pistachios, but didn't this time.  You can if you want, I think they would be delicious!  You do want to chill these brownies before cutting as the fudge factor is astronomical, and the chilling will help them to cut more easily.  I totally can't get over the fresh cranberries in these brownies!  These brownies are so rich and fudgy with a hint of orange and wonderful bursts of cranberry throughout!

Orange Fresh Cranberry Brownies

1 pound (about 2 1/2 cups) semi sweet chocolate chips
4 Tablespoons (1/2 stick) butter
1/4 cup water
4 eggs
1 1/3 cups granulated sugar
zest of one orange
1/2 teaspoon salt
2 teaspoons vanilla extract
1 cup all purpose flour
2 cups fresh cranberries
3/4 cup white chocolate chips

Preheat the oven to 325F.  Lightly grease a 9x13 inch baking dish.

Place the chocolate chips, butter, and water in a microwave safe bowl and microwave in 30 second intervals, stirring after each, until the chocolate is melted and smooth (mine took about 1 minute).  Set aside.

In a large bowl, beat together the eggs, sugar, orange zest, salt, and vanilla, until thick and pale yellow, about 2 to 3 minutes.  With the mixer on low, beat in the melted chocolate until blended.  Add the flour and beat until just combined.  Fold in the cranberries and white chocolate chips.

Spread the batter into the prepared baking dish and bake in the preheated oven for 35 to 40 minutes, or until a crust has formed on the top of the brownies and the edges have pulled away from the pan.  Let the brownies cool to room temperature, then refrigerate overnight (or until cold) before cutting.  Makes 24 bars.

Enjoy! -Cardamommy

Double Chocolate Oreo Cupcakes with Brownie Buttercream Frosting

We had a barbecue for a church activity, so I had to come up with a fabulous dessert to bring.  When I asked my Hungry Puppies what they thought, cupcakes was the answer.  With chocolate frosting. I was slightly inspired by the Brownie Batter Oreo Cookies that are everywhere right now, so I came up with these.   Chocolate cupcakes with chocolate chips and Brownie Batter Oreo chunks, topped with brownie buttercream frosting and an extra Brownie Batter Oreo.  These cupcakes are so full of chocolatey goodness they are irresistible! Original cupcake recipe found here.  Note:  If you don't have Brownie Batter Oreos, just use regular Oreos, or chocolate cream Oreos.

Double Chocolate Oreo Cupcakes with Brownie Buttercream Frosting

Cupcakes:

1 box chocolate cake mix

1/2 cup oil

3 eggs

1 teaspoon vanilla extract

3/4 cup milk

1/2 cup sour cream

1/2 cup mini chocolate chips

12 Oreos, chopped

Frosting:
1/2 cup (1 stick) butter, room temperature
1/2 cup shortening
1/2 teaspoon vanilla extract
1/2 teaspoon butter flavoring
1 1/2 teaspoons meringue powder
1/2 cup cocoa powder
3/4 cup brownie mix (powder)
3 cups powdered sugar
3 - 4 Tablespoons milk
12 Oreos, cut in half

Preheat the oven to 350F.  Place cupcake papers in 24 muffin cups.

For the cupcakes, in a large bowl, stir together the cake mix, oil, eggs, vanilla, milk, and sour cream until well blended.  Add the mini chocolate chips and chopped Oreos, and stir until evenly distributed.  

Spoon the batter into the prepared cupcake papers, filling each about 3/4 full.  Place the cupcakes in the oven and bake for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean.  Remove cupcakes from the oven.  Take the cupcakes out of the pan, and let cool completely on a cooling rack before frosting.

For the frosting, cream together the butter, shortening, vanilla, butter flavoring, and meringue powder until smooth.  Add the cocoa powder and brownie mix and beat until incorporated.  Add the powdered sugar and beat until smooth (frosting will be thick).  Beat in 2 tablespoons of milk until incorporated.  Beat in the remaining milk a little at a time if needed to reach the desired consistency.

Spread or pipe the frosting onto the cooled cupcakes.  Top with an Oreo half.  Makes 24 cupcakes.

Enjoy!  -Cardamommy

Browned Butter Brownies

I had the idea the other day to make brownies, but decided to use browned butter in them.  I made browned butter chocolate frosting a while ago, and was totally smitten.  Why, then, have I not done more browned butter chocolate recipes?  I have no idea.  But these brownies are incredible.  I used one of my favorite King Arthur Flour brownie recipes, added browned butter and milk chocolate chips, then topped it off with browned butter chocolate frosting.  So delicious!

Browned Butter Brownies

Brownies:
1/2 cup (1 stick) butter
1 cup + 2 Tablespoons granulated sugar
1/2 cup + 2 Tablespoons cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons vanilla extract
2 eggs
3/4 cup all purpose flour
1/2 cup milk chocolate chips
Chocolate Frosting:
1/4 cup (1/2 stick) butter, browned and cooled to room temperature
2 Tablespoons cocoa powder
1 1/4 cups powdered sugar
1/2 teaspoon vanilla extract
1 1/2 to 3 Tablespoons milk

Preheat the oven to 350F.  Lightly grease a 9x9 inch square pan.

Place the butter in a shallow saucepan (one with a light colored bottom is best so you can see the progress of the browning).  Heat the butter over medium-high heat until melted and bubbling.  Continue cooking the butter, swirling the pan, or stirring occasionally to see how the butter is cooking.  Cook the butter until it reaches a golden brown color. Remove the saucepan from the heat and stir in the granulated sugar.  Let sit for several minutes to cool slightly.  Add the cocoa powder, salt, baking powder, and vanilla extract and stir until well blended and smooth.  Add the eggs, one at a time, stirring well after each addition.  Add the flour and stir until smooth.  Fold in the chocolate chips.

Pour the batter into the prepared pan and smooth the top.  Bake in the preheated oven for 23 to 25 minutes, or until a toothpick inserted in the center comes out clean.  Remove the brownies from the oven and let cool.

For the frosting, in a large bowl, beat together the browned butter, cocoa powder, and powdered sugar until crumbly.  Add the vanilla and 1 1/2 tablespoons of milk and beat until smooth.  Add the remaining milk, a little at a time, until the desired consistency is reached.  Spread the frosting over the cooled brownies.  Makes 16 brownies.

Enjoy!  -Cardamommy

Inside Out S'mores Brownies

Oh these brownies.  If you are in need of rich chocolatey, fudgy, gooey, marshmallowy brownies, just stop here.  Run to the kitchen, and make these now.  You will thank me.  These luscious brownies are filled with graham crackers and marshmallow cream, and topped with mini marshmallows and chocolate chips.  These brownies are super soft and gooey at room temperature, but will firm up when chilled.

Inside Out S'mores Brownies

3/4 cup canola oil
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
3 eggs
3/4 cup all purpose flour
1/2 cup cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup marshmallow cream
3 graham crackers (full sheets), broken into pieces
1/2 cup mini marshmallows
1/4 cup semi sweet chocolate chips

Preheat the oven to 350F.  Grease an 8x11 inch baking dish.

In a large bowl, stir together the oil, sugar, vanilla, and eggs until well blended.  Add the flour, cocoa powder, baking powder, and salt, and stir until just combined.

Spread half of the brownie batter into the prepared pan, drop the marshmallow cream in by spoonfuls over the batter.  Use a knife to spread and swirl the marshmallow cream over the batter.  Place the graham cracker pieces evenly over the top of the marshmallow cream.  Carefully pour the remaining brownie batter over the top and spread to cover all of the marshmallow cream and graham crackers.

Place the brownies in the oven and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out with moist crumbs.  Remove brownies from the oven and sprinkle the mini marshmallows and chocolate chips over the top.  Return brownies to the oven for 1 to 2 more minutes.  Remove brownies from the oven and let cool completely before cutting.  If you would like a firmer brownie and cleaner cut, chill before cutting and serving.  Makes 12 to 16 brownies.

Enjoy!  -Cardamommy

Chocolate Apple Brownies with Dulce de Leche Frosting

I found this recipe at bhg.com, and knew I had to make it because what a combination of flavors!  The brownies were a little problematic, so I had to make some changes on the fly, and although it was sketchy there for a while, they turned out amazing!  I totally thought that these were going to be a major fail, but I my family loved them!  Apparently, salvaged them okay.  This fudgy brownie is studded with bits of tart apple and topped off with a deliciously rich and gooey dulce de leche frosting.  

Chocolate Apple Brownies with Dulce de Leche Frosting

Brownies:

1/4 cup butter

1/2 cup semisweet chocolate chips

3/4 cup granulated sugar

1/2 teaspoon baking soda

1/4 teaspoon salt

2 eggs

1 teaspoon vanilla

1 cup all-purpose flour

1 1/2 cups finely chopped, peeled cooking apples (about 2 small apples)

Dulce de Leche Frosting:

1/2 of a 14 ounce can sweetened condensed milk

2 Tablespoons butter

1/2 teaspoon vanilla

Preheat the oven to 350F.  Grease a 9x9 inch square baking pan.

Place the butter and chocolate chips in a large microwaveable bowl.  Heat in the microwave in 30 second intervals, stirring after each, until chocolate is melted and smooth.  Add the sugar, baking soda, and salt, and beat until combined.  Beat in the eggs and vanilla until incorporated.  Add the flour and beat on low until just combined.  Stir in the chopped apples.

Pour the batter into the prepared baking pan and smooth the top.  Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out with moist crumbs.  Remove brownies from the oven and prepare the frosting.

For the frosting, combine the sweetened condensed milk and butter in a small saucepan.  Heat over medium heat until mixture starts to boil.  Continue cooking, stirring constantly until the mixture has thickened and darkened slightly in color.  Remove the frosting from the heat and stir in the vanilla.  Immediately pour the frosting over the warm brownies and spread evenly.  Cool completely before cutting.  Makes 16 brownies.

Enjoy!  -Cardamommy

Fudge Brownie Filled Buttermilk Cake with Brown Sugar Marshmallow Frosting

I saw a recipe a few weeks ago for a Vintage Cake.  It looked super amazing, and I wanted to try it out, but with a few changes. First, I really wanted my brownie layer to be in the middle of the cake, sort of replacing the filling.  Second, I wanted to use a slightly lighter frosting, something not too heavy and dense, so I settled on a brown sugar marshmallow frosting (which my entire family loves!).  The buttermilk cake layers are moist, flavorful, and delicious while the fudge brownie filling is a rich and dense chocolate layer.  The marshmallow frosting is smooth and fluffy and just the right touch to finish it off!  Note:  The brownies will need time to cool completely and chill in the refrigerator, so plan ahead!

Fudge Brownie Filled Buttermilk Cake with Brown Sugar Marshmallow Frosting

Fudge Brownie Layer:
1/2 cup canola oil
1 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all purpose flour
1/4 cup +2 Tablespoons cocoa powder
1/4 teaspoon baking powder
1/8 teaspoon salt
7 ounces (1/2 of a 14 ounce can) sweetened condensed milk
2 ounces (1/3 cup) semi sweet chocolate chips

Buttermilk Cake:

2 1/3 cups cake flour (Or sub 2 cups +3 Tbsp all-purpose flour and 2 Tbsp cornstarch)

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

12 Tablespoons (1 1/2 sticks) butter, room temperature

1 1/3 cups granulated sugar

3 eggs

1 1/2 teaspoons vanilla

1 cup buttermilk
Brown Sugar Marshmallow Frosting:

1 cup brown sugar (packed)

1/4 cup water

1/2 cup corn syrup

4 egg whites

2 tsp vanilla

Preheat the oven to 350F.  Spray a 9 inch round cake pan with cooking spray, then line the bottom with parchment paper and spray the parchment.  Set aside.

In a large bowl, whisk together the oil, sugar, vanilla, and eggs until well blended and smooth.  Add the flour, cocoa powder, baking powder, and salt, and stir until combined and no streaks of flour remain.  Pour the batter into the prepared pan and smooth the top.  Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.  Do not overbake, or the brownies will be too hard to cut through in the cake. 

While the brownies are baking, place the condensed milk and chocolate chips in a microwaveable bowl and heat in 30 second intervals, stirring after each, until melted and smooth.  When the brownies are done, remove from the oven and immediately pour the condensed milk mixture over the top of the brownies, spreading all the way to the edges.  Let cool completely, then chill until cold.  When the brownies are cold, run a knife around the edge of the pan and carefully lift the brownie layer out of the pan.  Set on a plate, cover with plastic wrap, and set aside while you make the cake layers.

For the cake, preheat the oven to 350F.  Spray 2 9-inch round cake pans with cooking spray. Set aside.

In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt.  

In a large bowl, cream together the butter and sugar until well blended and smooth.  Add the eggs and vanilla, and beat for 2 to 3 minutes, or until fluffy.  Beat in 1/3 of the flour mixture until just combined, followed by half of the buttermilk.  Add another 1/3 of the flour mixture, followed by the remaining buttermilk.  Beat in the remaining flour until just combine.  

Pour the batter evenly into the two prepared pans and smooth the tops.  Place in the preheated oven and bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean.  Remove cakes from the oven and let cool in the pans for 10 to 15 minutes.  Carefully turn the cakes out of the pans and let cool completely on a cooling rack.  

For the brown sugar marshmallow frosting, mix brown sugar, water and corn syrup in a medium saucepan. Bring to a full rolling boil. (Be careful, as it will rise, so make sure the sides of your pan are taller). Let it boil at medium to medium high until the syrup reaches 240F. Meanwhile in a stand mixer, beat egg whites until stiff.

Slowly pour the hot syrup in a thin stream into egg whites, beating constantly. Beat until icing holds peaks, then blend in vanilla.

To assemble the cake, place a buttermilk cake layer on a serving plate.  Spread with a thin layer of the frosting.  Place the brownie layer on top.  Spread with another thin layer of frosting.  Place the second cake layer on top and frost the top and sides with the remaining marshmallow frosting.  Makes 16 servings.  

Enjoy!  -Cardamommy

Mint Brownie Sandwich Bars

These brownies were definitely a stroke of genius.  I started with an easy one bowl brownie baked into two layers, then sandwiched some fluffy mint frosting between the layers.  Topped with a thin layer of chocolate and finished off with M&Ms, these brownies are soft, chewy, crunchy, chocolatey and minty all at the same time!  They are unstoppable and easily a new favorite.

Mint Brownie Sandwich Bars

Brownies:

1 cup (4 ½ ounces) All-Purpose Flour

3/4 cup (2 ¼ ounces) cocoa powder

2 cups (14 ounces) sugar

1/4 teaspoon salt

1/4 teaspoon baking powder

3 large eggs

1/2 cup (8 tablespoons) butter, melted

1/4 cup vegetable oil

1 teaspoons vanilla extract

3/4 teaspoon mint extract

Mint Frosting:
1/4 cup butter
1/4 cup shortening
1 teaspoon mint extract
Several drops of green food coloring
2 cups powdered sugar
1 Tablespoon milk

Chocolate Glaze:
4 ounces milk chocolate chips
1 Tablespoon butter
Green M&Ms

Preheat the oven to 350F.  Grease 2 9x9 inch square baking pans and line the bottoms with parchment paper, letting the ends of the parchment hang over the sides of the pan like handles.

Place all of the brownie ingredients in a large bowl and stir together until well blended and smooth. Divide the batter evenly between the two prepared pans and smooth the tops.  Bake in the preheated oven for 17 to 20 minutes, or until a toothpick inserted in the center comes out with moist crumbs.  Remove brownies from the oven and let cool completely.

For the frosting, cream together the butter, shortening, mint extract, and food coloring.  Beat in the powdered sugar, one cup at a time, until combined.  Add the milk and beat until smooth.

When the brownies are cool, run a knife around the sides of the brownies to loosen from the pan.  Using the parchment as handles, lift one the brownie layers out of the pan.  Spread the frosting evenly over the brownie still in the pan.  Remove the parchment from the second brownie layer, and place the brownie layer over the frosting.

In a small microwave safe bowl, place the chocolate chips and butter.  Microwave in 15 second intervals, stirring after each, until melted and smooth.  Spread the chocolate over the top of the brownie.  Sprinkle green M&Ms on top.  Cut into squares.  Makes 16 servings.

Enjoy!  -Cardamommy

Cherry and White Chocolate Chip Brownies

I stumbled across this recipe recently and absolutely couldn't resist it.  I mean, seriously.  Chocolate, cherries, white chocolate...what's not to love?  I made some changes according to what I had in my pantry, and these brownies are totally amazing.  They are super moist and fudgy with little bursts of tart cherry and smooth white chocolate.  Delicious, easy, and irresistible!

Cherry and White Chocolate Chip Brownies

1/2 cup dried cherries
2 Tablespoons maraschino cherry juice
1 cup semi sweet chocolate chips
1/2 cup butter
3/4 cup granulated sugar
1/4 teaspoon salt
3 eggs
3/4 cup all purpose flour
3/4 cup white chocolate chips

Preheat the oven to 325F.  Line the bottom of an 8 inch square baking pan with parchment paper, letting the edges hang over the sides.  Lightly spray the parchment and pan with cooking spray.

Place the dried cherries and cherry juice in a small microwaveable bowl and microwave for 30 to 60 seconds, or until the juice is boiling.  Remove cherries from the microwave and let sit for about 10 minutes, or until much of the juice has been absorbed.

Place the semi sweet chocolate chips and butter in a large microwaveable bowl.  Heat in the microwave in 30 second intervals, stirring after each, until melted and smooth.  Whisk in the sugar and salt until combined.  Add the eggs and whisk until completely incorporated.  Stir in the flour until just combined, followed by the white chocolate chips and the dried cherry mixture until evenly distributed.  

Pour the batter into the prepared pan and smooth the top.  Bake in the preheated oven for 30 to 35 minutes, or until the top forms a shiny crust, and is soft to the touch.  Remove brownies from the oven and let cool completely.  Run a knife around the edge of the brownies to loosen from the pan, then lift the brownies out of the pan using the parchment paper as handles.  Cut the brownies into squares.  These brownies are quite fudgy, so to make clean cuts, wipe the blade of the knife after each cut.  Makes 16 brownies.

Enjoy!  -Cardamommy

Fudgy Brownie Bisquick Cookies

These cookies totally surprised me.  I came across this Betty Crocker recipe and decided to give it a shot, not really thinking that it would be that amazing.  Holy cow, though, it was that amazing.  These cookies are so fast and simple to make, thanks to the prepared baking mix!  They fudgy and chocolatey, and the chocolate chips inside are just perfect!  The chocolate frosting on top caps them off perfectly.

Fudgy Brownie Bisquick Cookies

Cookies:
1 cup Bisquick 
3/4 cup granulated sugar
1/2 cup cocoa powder
1/2 cup milk chocolate chips
1/2 cup sour cream
1 teaspoon vanilla extract
1 egg

Chocolate Frosting:
2 ounces semi sweet chocolate, chopped
2 Tablespoons butter
2 cups powdered sugar
3 to 4 Tablespoons water

Preheat the oven to 350F.  Line a baking sheet with parchment paper.

In a large bowl, combine all of the cookie ingredients and mix by hand or beat with an electric mixer until all ingredients are well blended.  

Scoop the dough into tablespoon size balls and place on the prepared baking sheet.  Bake for about 8 minutes, or until the tops are just set.  Remove cookies from the oven and transfer to a cooling rack to cool before frosting.

While the cookies are cooling, make the frosting.  In a medium saucepan over low heat, melt the butter and chocolate, stirring until smooth.  Stir in the powdered sugar and 3 tablespoons of the water until the frosting is smooth.  Add additional water, 1 teaspoon at a time if the frosting is too thick.  Spread the warm frosting over the cooled cookies.  Makes about 24 cookies.

Enjoy!  -Cardamommy

Black and White Peppermint Brownies

I found this recipe while I was with my Hungry Puppies in Target recently.  We all decided it would be a fabulous recipe to make for Christmas.  I was feeling incredibly ambitious and decided that it would be a simple thing to convert the recipe and make it from scratch instead of using mixes.  Then life happened, and I totally changed my mind.  I am totally feeling the semi home made-ness of this recipe.  My youngest Hungry Puppy threw these bars together super fast, and they are incredibly delicious.  The recipe made a 9x13 pan, but I really only needed an 8x8 so I adjusted the recipe to account for that. It only uses half of the sugar cookie dough, so use the rest to make cookies, or double the recipe to make a 9x13 pan.

Black and White Peppermint Brownies

1 (1 pound size) sugar cookie mix
1 (8x8 pan size) brownie mix
1/2 teaspoon mint extract
1/2 cup semi sweet chocolate chips
1/2 white chocolate chips
1/2 bag white chocolate peppermint M&Ms (or use chocolate mint M&Ms)
Holiday sprinkles

Preheat the oven to 350F.  Spray an 8x8 inch square baking pan with cooking spray, set aside.

Prepare the sugar cookie mix according to package directions.  Press HALF of the cookie dough evenly into the bottom of the prepared pan (use the remaining dough for another use).  

Prepare the brownie mix according to package directions and stir in the mint extract.  Pour the brownie batter over the sugar cookie dough layer.  Sprinkle the chocolate chips evenly over the top.  Bake the brownies for 25 to 28 minutes, or until a toothpick inserted in the center comes out clean.  Remove brownies from the oven.

Place the white chocolate chips in a small microwaveable bowl.  Heat the chips in the microwave in 15 second intervals, stirring after each, until melted and smooth.  Drizzle the melted white chocolate over the brownies.  Immediately sprinkle the M&Ms and sprinkles evenly over the brownies.  Let cool completely before cutting.  Makes 16 brownies.

Enjoy!  -Cardamommy

CopyCat Cosmic Brownies

I'm always on the lookout for a new amazing brownie recipe, so when I came across this one, I was totally on board.  I don't buy snack cakes or things like that, but I've had them years and years and years ago and remember enjoying them.  I could totally go for that stuff now, but so far my willpower has prevailed.  I just make them at home.  Which doesn't count, right?  These brownies

CopyCat Cosmic Brownies

Brownies:
3/4 cup (1 1/2 sticks) butter, melted
1 cup granulated sugar
2/3 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3/4 cup cocoa powder
3/4 cup all purpose flour

Ganache:
3/4 cup semi sweet chocolate chips
3/4 cup milk chocolate chips
1/2 cup heavy whipping cream
1/4 cup mini M&Ms

Preheat the oven to 350F.  Lightly grease a 9x13 inch baking dish with cooking spray.

In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.  Whisk in the eggs and vanilla until well blended.  Carefully whisk in the cocoa powder until combined, then whisk in the flour until just combined and no streaks of flour remain.  Scrape the batter into the prepared pan and smooth the top.  Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean, or with moist crumbs.  Remove brownies from the oven and let cool completely before frosting.

For the ganache, place the semi sweet chocolate chips and milk chocolate chips in a microwave safe bowl.  Pour the whipping cream over the chocolate chips.  Heat the chocolate and cream in the microwave in 30 second intervals, stirring after each, until the chocolate is melted and smooth.  Spread the ganache over the cooled brownies and smooth the top.  Sprinkle the M&Ms over the ganache.  Place the brownies in the refrigerator for 30 to 45 minutes, or until the ganache has set up.  Cut into bars.  Makes 16 brownies.

Enjoy!  -Cardamommy

Peanut Butter White Chocolate Rice Krispies Brownies

These brownies are the reworked smashingly successful version of the not so successful vacation brownies that I made in Wyoming.  We start with a deliciously easy fudgy brownie (recipe slightly adapted from King Arthur Flour), topped with an incredible vanilla frosting, and finished off with a layer of peanut butter white chocolate rice krispies.  These brownies have a variety of flavors and textures, and are perfectly addicting.

Peanut Butter White Chocolate Rice Krispies Brownies

Brownie Layer:
1 cup all purpose flour
3/4 cup cocoa powder
2 cups granulated sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
3 large eggs
1/2 cup (1 stick) butter, melted
1/4 cup canola oil
2 teaspoons vanilla extract

Frosting Layer:
2 Tablespoons butter, room temperature
2 Tablespoons coconut oil
1/4 teaspoon vanilla extract
1/8 teaspoon butter flavoring (optional)
1 cup powdered sugar
1 to 2 teaspoons milk

Rice Krispies Layer:
1 1/4 cups white chocolate chips
2/3 cups creamy peanut butter
3 cups rice krispies cereal

Preheat the oven to 375F.  Lightly spray an 8x11 inch baking dish with cooking spray.

In a large bowl, stir together the flour, cocoa powder, sugar, salt, and baking powder.  Add the eggs, melted butter, oil, and vanilla, and stir together until completely blended and smooth.  Pour the batter into the prepared baking dish and smooth the top.  Bake in the preheated oven for 22 to 25 minutes, or until a toothpick inserted in the center comes out with moist crumbs.  Remove brownies from the oven and let cool completely before frosting.

For the frosting, beat together the butter, coconut oil, vanilla, and butter flavoring (if using).  Beat in the powdered sugar, a little at a time until completely combined.  Beat in the milk, starting with 1 teaspoon and adding more if necessary to reach the desired consistency.  Beat until smooth.  Spread frosting evenly over the completely cooled brownies.

For the the rice krispies layer, place the rice krispies in a medium bowl.  Place the white chocolate chips and peanut butter in a plastic microwaveable bowl (I have never had white chocolate seize when I melt it in a plastic bowl!).  Microwave in 15 second intervals, stirring after each interval until the mixture is melted and smooth.  Pour the peanut butter white chocolate mixture over the rice krispies and stir together until combined.  Spread the rice krispies mixture evenly over the frosting brownies, pressing down lightly.  Let cool completely or chill for an hour or two before cutting.  Makes 20 brownies.

Enjoy!  -Cardamommy

Cherry Chocolate Chip Brownies

So I've been on this cherry kick recently, and I've been experimenting with brownies too.  I figured this to mean that it would be a great idea to put some cherries with my chocolate and get down to serious business.  I made some chocolate cherry cookies recently, but they didn't work out as I anticipated so I had to rework the chocolate cherry plan.  I threw these brownies together, and it was sketchy for a while, but they came together in the end and are crazy delicious.  I'd forgotten how much I love cherries and chocolate!  The brownies are a copycat box mix recipe, and I adapted the frosting from these delicious Mint Oreo Brownies (which I should probably make again soon!).  The brownies are super dark and dense and fudgy which is perfect for the sweet cherry topping.

Cherry Chocolate Chip Brownies

Brownies:
3/4 cup canola oil
1 1/2 cups granulated sugar
1 1/2 teaspoons vanilla extract
3 eggs
3/4 cup all purpose flour
1/2 cup dark cocoa powder (you can substitute regular cocoa powder)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup semi sweet chocolate chips

Cherry Chocolate Chip Frosting:
1/4 cup (48g) shortening
1/4 cup (1/2 stick) butter, room temperature
1/2 teaspoon vanilla
2 cups powdered sugar
2 Tablespoons maraschino cherry juice
1 jar (7 ounces) marshmallow cream
3/4 cups white chocolate chips, melted and cooled slightly
1 10-ounce jar maraschino cherries, drained and cut in quarters (reserve the juice for another use)
1/2 cup mini chocolate chips

Preheat the oven to 350F.  Lightly spray an 8x11 inch baking dish with cooking spray.  Set aside.

In a large bowl, stir together the oil, sugar, and vanilla.  Stir in the eggs until completely incorporated.  Add the flour, cocoa powder, baking powder, and salt, and stir until just blended.  Stir in the chocolate chips.  Pour the batter into the prepared pan and smooth the top.  Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out with moist crumbs.  Remove brownies from the oven and let cool completely before frosting.

For the frosting, in a large bowl, beat together the shortening, butter, and vanilla until light and fluffy.  Slowly beat in the powdered sugar until combined.  Add the cherry juice and beat until smooth.  Beat in the marshmallow cream, followed by the melted and cooled white chocolate.  Stir in the cherrries and chocolate chips until evenly distributed.  Spread the frosting evenly on top of the cooled brownies. Makes 15 brownies.

Enjoy!  -Cardamommy