Biscoff Brownies

It all started innocently enough...with my first job out of college...as a flight attendant for Delta Airlines.

We served these:

Biscoff Cookies.  If you've never had one, they are crunchy, cinnamon-y, and perfect.  Delta, I believe I owe you $724 for the cookies I consumed while on board.

So, while tweeting about my love for Biscoff with Kristen one day, the people FROM BISCOFF tweeted me (*happy dance*) and asked if I knew about the Biscoff Spread (um, no).  Would I like to try it?  (Um, YES!!!)

Biscoff Spread is a lot like peanut butter...except yummier. (Sorry, peanut butter.)  It tastes just like the cookies.  We've been eating it on graham crackers and the rice cakes that I buy once a summer thinking they'll help me look like Heidi Klum.

So, I thought...why not brownies?!?  And you guys, they are delicious!


{And aren't they pretty?}

Biscoff Brownies

For the Biscoff swirl:
1/2 cup Biscoff Spread
4 ounces cream cheese
2 TBSP sugar
1 egg

For the brownies:
1 cup dutch-process cocoa
1 tsp. kosher salt
1/2 tsp. baking powder
1 & 1/2 sticks unsalted butter
2 cups sugar
1 TBSP vanilla
3 eggs
1 cup flour

Preheat oven to 325.  Grease a 9 x 13" pan.


Beat the all of the ingredients for the Biscoff swirl until well combined.  Set aside.

Combine the cocoa, salt and baking powder, set aside.

In a medium saucepan, melt the butter over low heat.  Turn off the heat; add the sugar and stir to combine.  Return to the heat until it's hot again, but not bubbling.

 
Remove from heat.  Stir in the cocoa mixture. Whisk in the eggs and vanilla until smooth.

 
Stir in the flour.  Pour into the prepared pan and smooth evenly.


{This little drip makes me happy.}


Dollop the Biscoff mixture on top of the brownie batter.


Use a table knife to gently swirl the mixture, making sure each piece with have a little bit of the swirl.


Bake for 30-35 minutes.  The swirl will look set, but the brownies will still look soft in the middle.  Cool on a wire rack before cutting.



For more Biscoff love, be sure to take a peek at:

• Kristen's Biscoff Pudding


• Maria's Biscoff Oatmeal Cookies

 

Desserts for Dudes : Nutter Butter Brownies with Chocolate-Peanut Butter Ganache

If you happened to pop by Bake at 350 last June, you may have noticed that the entire month was declared "Desserts for Dudes month."  Well, I kinda dropped the ball this year, but I'm going to sprinkle this June with "Desserts for Dudes" every now and then.

Chocolate + Peanut Butter.  Dudes love it.
{OK, chicks love it, too....but let's focus on the dudes.}

I actually had a dream about these brownies last week.  It's apparently not enough that I think about food every minute of every WAKING hour....now I'm starting to DREAM about recipes.  Hey...that's a-ok with me!  It beats my reoccurring nightmare of forgetting to wear makeup to my own wedding. 

These brownies are super easy to make and they are super rich to eat.  And they are super quick to make me want to burn my bathing suit.

For the brownies, you'll just need a box of Ghiradelli Double Chocolate Brownie mix (the BEST boxed brownie mix EVER), and...

...Nutter Butters.

Nutter Butter Brownies with Chocolate-Peanut Butter Ganache

1 box Ghiradelli Double Chocolate Brownie Mix
1/4 c. water
1/3 c. vegetable oil
1 egg
9 Nutter Butter cookies

Preheat oven to 325.  Spray or lightly grease an 8 x 8 metal pan.

Follow the instructions on the box by mixing the brownie mix, water, oil and egg just until combined.

 Spoon 1/2 the batter into the prepared pan.  Add 8 Nutter Butter cookies on top.


Add the remaining batter on top and smooth with an offset spatula.  Place one cookie on top.


Bake for 39-43 minutes.  The brownies may look under-baked, but will be fully cooked as they cool.  Cool completely on a wire rack.

Chocolate-Peanut Butter Ganache
{adapted from The Culinary Life)

2 c. semi-sweet chocolate chips
1 & 1/4 c. heavy whipping cream
1/4 c. peanut butter (I use Skippy Natural Super Chunk...'cause I like to say "super chunk")
pinch coarse salt

Place the chocolate chips in a heat proof bowl.

 
Combine the cream, peanut butter and salt over low heat.  Stir until smooth.  Increase the heat to medium-low and, stirring constantly,  heat until bubbles form along the edges of the pan.


Pour the hot cream over the chocolate chips and let sit for 5 minutes.  {See how the chips look all melty?}


Gently whisk the chocolate chips until the mixture is shiny and combined. Over-whisking will cause the ganache to look bubbly and grainy, so stop once combined.


Let the ganache sit to thicken up to spreading consistency.  If you're in a hurry, place the bowl of ganache over a bowl of ice water.  Stir every 15-20 minutes or so until thickened.


This is called and "ice bath."  And with temperatures reaching 100 already, it doesn't sound like a bad idea.

Spread the ganache over the brownies with an offset spatula.  Hide the leftover ganache in the fridge...in the BACK of the fridge, because you'll be tempted to eat it all with a spoon.

Here's what kiddo said upon finishing his....
"That is the best dessert I've ever eaten. I'll be dreaming about that for the rest of my life."

See?  Desserts for Dudes! ;) 

{If you like Nutter Butters, be sure to try Homemade Nutter Butters! They're dreamy, too.}

I'm linking these to my friend Cheryl's "I'm Lovin' It" party.

Mint Cream Cheese Brownies

Still deciding what to make for a St. Patrick's Day dessert?  May I suggest....Mint Cream Cheese Brownies?

Not only are they fudgey, minty, rich and delicious....the recipe makes TWO!  Perfect for spreading some St. Patrick's Day cheer!

Mint Cream Cheese Brownies
{adapted from both the King Arthur Flour Catalog & The King Arthur Flour Cookie Companion}

For the brownies:

1 c. dutch-process cocoa
1 tsp. kosher salt
1/2 tsp. baking powder
1 & 1/2 sticks unsalted butter
2 c. sugar
1 TBSP. vanilla
3 eggs
1 c. flour
1 c. roughly chopped Andes mints, divided

For the mint cream cheese:

4 oz. cream cheese, softened
2 TBSP. sugar
1 TBSP. flour
1 egg yolk
1 tsp. cream or milk
1/2 tsp. peppermint extract
green food coloring (AmeriColor Leaf Green)

Preheat oven to 350.  Grease two 8" round pans.

Combine the cocoa, salt and baking powder, set aside.

In a medium saucepan, melt the butter over low heat.  Turn off the heat; add the sugar and stir to combine.  Return to the heat until it's hot again, but not bubbling.

Remove from heat.  Stir in the cocoa mixture. Whisk in the eggs and vanilla until smooth.  Stir in the flour and set aside.

Make the cream cheese mixture: beat the cream cheese, sugar and flour until smooth and combined.  Add the yolk, cream/milk, extract and one or two drops of green food coloring.  Beat until smooth.
 
{Make sure to get PEPPERMINT extract; mint extract is typically spearmint flavored.}

Assemble: Spoon out about half of the brownie batter, dividing between the prepared pans.

Scatter 1/2 c. of the chopped Andes mints on each.  Cover with the remaining batter.  (Use an offset spatula to spread.)

Fill a piping bag with the cream cheese mixture and top each brownie in a decorative design.

{Next time, I will just dollop it on and swirl it a bit with a toothpick. I did one polka dot and one shamrock.  The shamrock looked like this before baking:}

{...and separated like this after it cooled.  Oops.}

Bake for 20-25 minutes until the edges had started to pull away from the sides.  Cool completely on a cooling rack before removing from the pans.

Now, I was trying to get a "beauty shot" of one slice on a plate.  It looks like a pterodactyl head to me!

Happy, happy St. Patrick's Day to you...and you...and YOU!  Cheers!

Sweet & Salty Brownies

Have you heard of Baked?  The bakery in New York and South Carolina?  Maybe you've heard of the Baked: New Frontiers in Baking cookbook.  Maybe just maybe, if you saw pumpkin whoopie pies on Martha Stewart or on a blog, like here, chances are the recipe was a version from the guys of Baked.

Baked's owners, Matt Lewis and Renato Poliafito, have a brand new, beautiful cookbook out now, called Baked Explorations: Classic American Desserts Reinvented.  I was lucky enough to be given a copy to drool over review. {Maybe you heard the squealing when I opened the box.}

The book itself is gorgeous, with lots of photos and original takes on classic recipes.  A sampling: Chocolate Mint Thumbprints, Peaches and Dream Pie, Pecan Tassies, Maple Cupcakes and Mississippi Mud Pie.

So far, we've tried Pumpkin Cheddar Muffins *faints* and these Sweet & Salty Brownies.

If you like the sweet and salty combo, prepare yourselves.  This is a fudgy, rich, chocolatey, perfectly crackly-topped brownie with a layer of salted caramel sauce sprinkled with coarse sugar and salt.  Ready for the recipe?

Sweet & Salty Brownie
{from Baked Explorations: Classic American Desserts Reinvented}

Caramel:
1 c. sugar
2 TBSP light corn syrup
1/2 c. heavy cream
1 tsp fleur de sel *(see note)
1/4 c. sour cream

Brownie:
1 and 1/4 c. flour
1 tsp. salt
2 TBSP dark cocoa powder
11 oz. quality dark chocolate (60-72%), coarsely chopped
2 sticks unsalted butter, cut into 1-inch cubes
1 & 1/2 c. sugar
1/2 c. firmly packed light brown sugar
5 large eggs, room temperature
2 tsp vanilla

Topping:
1 and 1/2 tsp fleur de sel *(see note)
1 tsp coarse sugar


Make the Caramel:
In a medium sauce pan, combine the sugar and corn syrup with 1/4 c. water, stirring together carefully so you don't splash the sides of the pan.  Cook over high heat, until a thermometer reads 350 degrees and is dark amber in color.

{Working with a thermometer always makes me a little nervous. And, please pardon the Dickey's BBQ cup in the background.}

Remove from the heat and slowly add the cream (it will bubble up).  Then add the fleur de sel.  Whisk in the sour cream.  Set aside to cool.

Make the Brownie:
Preheat oven to 350.  Butter the sides and bottom of a 9 x 13" pan.  Line the bottom with parchment paper.  Butter the parchment.

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

Place the chopped chocolate and butter in a bowl over simmering water.

{Doesn't this sight just make you happy?}

Stir occasionally until the chocolate and butter are completely melted and combined. Turn off the heat, but keep the bowl over the water.  Whisk in both sugars until completely combined.  Removed bowl from pan.

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

Add the flour mixture.  Using a rubber spatula, fold in the dry ingredients until there is just a trace of the flour mixture remaining.

Assemble:
Pour half of the mixture into the prepared pan and smooth the top with an offset spatula.  Drizzle and 3/4 cup of the caramel sauce (not all of it) over the batter, trying to stay away from the edges. Gently spread the caramel sauce evenly.  In heaping spoonfuls, scoop the remaining batter over the caramel layer. Smooth the brownie batter gently over the caramel.

Bake the brownies for 30 minutes, rotating the pan halfway through.  Brownies are done when a toothpick inserted in the middle comes out with a few moist crumbs.

Remove the brownies from the oven and sprinkle with the fleur de sel and the coarse sugar.

Cool completely before serving.  (We thought these were even better the NEXT day.)

*Note: I had a tiny bit of fleur de sel in my pantry from the bulk section of a gourmet store. MY grocery store wanted *gulp* $14.95 for a small jar. Sooo, I mixed my remaining 1/2 tsp with enough freshly ground sea salt to make up the difference. Seemed to work just fine. :)

Now...what to make from Baked next?!?

Make a Wish . . . (a chance to give and a give-away)

{more on these in a minute...}

We all have causes that tug at our heartstrings whether it's baking cakes for children in foster care, sponsoring children in Africa or supporting the Ovarian Cancer Research Fund.

The Make A Wish Foundation is one of those causes for me. Their mission:

"We grant the wishes of children with life-threatening medical conditions to enrich the human experience with hope, strength and joy."

So, when I had the chance (through My Blog Spark & Betty Crocker) to get the word out and to help, I said, "of course!"

You can join Betty Crocker to help grant wishes by giving in two easy ways:

• Support the Make-A-Wish Foundation® online while saving on your favorite Betty Crocker® products through the Give $5, Get $5 promotion. Just visit StirringUpWishes.com from now through April 15th to donate $5 to the Make-A-Wish Foundation to help make children’s wishes come true and get $5 worth of downloadable Betty Crocker coupons.


• Simply purchase your favorite Betty Crocker® products this spring. For every specially marked package purchased, Betty Crocker will donate 10¢ to the Make-A-Wish Foundation®, with a guaranteed minimum donation of $250,000 and a maximum donation of $500,000.

And the giveaway? Betty Crocker & MyBlogSpark are giving one reader a prize pack of a brownie mix, chocolate chip cookie mix and spoon. They will also donate $25 to the Make A Wish Foundation on your behalf! Isn't that cool?

{The recipe cards and "from the kitchen of" stickers are from little ol' me.}

Just leave a comment telling me about a charity that speaks to you.

Now, how about a little recipe to go with that prize pack?

This recipe comes straight from the Betty Crocker website, but the first time I saw it was on TidyMom's blog. I used TidyMom's hint to make them extra decadent...chocolate ganache! What isn't better when topped with ganache, I ask you?

Chocolate Chip Cookie Dough Brownies

1 box original Betty Crocker Supreme brownie mix (with chocolate pouch)
1 pouch Betty Crocker Chocolate Chip Cookie Mix
12 oz. semisweet chocolate (I used Baker's SEMISWEET squares)
3/4 c. heavy cream
6 TBSP butter
1/2 tsp vanilla

Preheat oven to 350. Grease the bottom only of a 9 x 13" pan.

Prepare the brownie mix as directed. Pour into prepared pan. Set aside.

Prepare the cookie dough as directed.

{Well, stirring the softened butter and egg didn't work so well for me, so I brought out my new handy-dandy KitchenAid hand held mixer. It did the trick.}

Drop the cookie dough by rounded tablespoons onto the brownie batter and press down slightly.

Bake for 35-40 minutes, until a toothpick comes out almost clean. Cool completely on a wire rack.

For the ganache:

Chop the chocolate (or use chocolate chips). Heat the cream and butter just until it begins to simmer. Pour over the chopped chocolate. Let sit 5 minutes, then stir until smooth. Stir in the vanilla.

{I could dive head first right into this.}

Pour the ganache over the cooled brownies, spread and let stand until the ganache has set. Cut with a bench scraper and devour!

This is one of the easiest desserts I've ever made. The ganache just takes it to the next level...I'm going to go out on a limb and say you'll love it.

{And, they taste even better the next day! Especially when you just take a bite every time you walk past the pan.}

{Betty Crocker & MyBlogSpark provided me with a brownie mix, chocolate chip cookie mix and spoon. They also donated $25 to the Make A Wish Foundation on my behalf. Thank you!}

Remember...leave a comment about your favorite charity...and tweet this giveaway for one more entry. (Leave a separate comment.)

Random drawing will be held Sunday, April 11th at 8pm central. Good Luck!