brownies Archives - Mother Thyme

Peppermint Bark Brownies

December 22, 2012 By Jennifer (Mother Thyme) 9 Comments

I couldn’t resist sharing one more holiday recipe, especially after I created these Peppermint Bark Brownies. These chewy homemade chocolate brownies are simply divine. Top them with white chocolate or if you are lucky to find Candy Cane Candy Melts at the craft store, you have one amazing brownie.

I had this crazy idea when I was tossing ideas around for making peppermint bark and I thought it would be a great combination with brownies. Indeed it is. What I also love is you can easily swap out the peppermint extract for vanilla extract and use any flavor of candy melts. I like to use an entire bag of candy melts so you get a nice thick layer of bark on the brownies. For fun you could even do a layer of melted milk chocolate. Let that harden, then top with the candy cane layer. You should know when you are cutting these, the chocolate may crack a little like in the pictures, but I think it just adds to the character of these brownies. Just use a sharp knife and if you cut slow, most should remain intact.

If you are a fan of my Nutella Brownies, meet the chocolate version. These always hit the spot, even if you are in the mood for just a brownie without the bark topping. They can be easily made in one bowl and the end result is an irresistible brownie perfect for any occasion.

From my family to yours, wishing you a very Merry Christmas!

Melt butter and semi-sweet chocolate squares in large microwave safe bowl or double boiler.

Add in sugar.

Peppermint extract.

Eggs.

Flour and salt. Stir until combined.

Pour into prepared baking pan and bake at 350 degrees Fahrenheit for 30-35 minutes. Cool, top with melted chocolate and place in refrigerator until chocolate hardens.

Peppermint Bark Brownies

Ingredients

1/3 cup butter
4 ounce semi-sweet chocolate squares
1 cup sugar
1/2 teaspoon peppermint extract
2 large eggs
3/4 cup all-purpose flour
1/4 teaspoon salt

Peppermint Bark Topping

10 ounce Wilton Candy Cane Candy Melts -OR-
10 ounce white chocolate morsels or candy melts
2 tablespoons crushed peppermint candies or candy canes
1-2 drops peppermint extract

Instructions

Preheat oven to 350 degrees Fahrenheit. Line the bottom and sides of an 8-inch square baking pan with parchment paper and set aside.
Melt butter and chocolate in a large microwave safe bowl in 30 second intervals or using a double boiler.
Stir in sugar, then peppermint extract and eggs.
Gradually stir in flour and salt until combined.
Pour into prepared baking pan and bake for 30-35 minutes until tester inserted in the center of brownies come out clean. Cool completely.
Melt candy melts in a medium microwave safe bowl or double boiler. Spread evenly on top of brownies. Place in refrigerator until top hardens.

For chocolate brownies substitute peppermint extract for 1 teaspoon vanilla extract.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

http://www.MotherThyme.com/2012/12/peppermint-bark-brownies.html

Filed Under: brownies, desserts

Nutella Brownies Revisited

September 5, 2012 By Jennifer (Mother Thyme) 30 Comments

Today I’m hitting the MT archives.

A little over a year ago I posted a recipe for Nutella Brownies that were a huge hit. Have you had a chance to try these?

Since then they have become one of my most popular recipes. I can totally understand why; they are incredible.

I have recently updated the photos for these and launched my YouTube video series with these amazing Nutella Brownies.

The only bummer is the video is a tad dark as we have to shoot in the evenings when I have some “mother thyme”. I’m sure as we continue these videos we’ll work out those little kinks.

I hope you enjoy my first video on these fabulous and delicious brownies. We are already preparing the next video (hopefully with better lighting) that should be posted next week. If there are any past recipes you would like to see me create in my videos series please let me know, I would love to hear what you would like to see in upcoming videos.

If you recently started following me and haven’t had a chance to check out the older recipes I have shared I hope you take a moment and revisit the recipe for Nutella Brownies. If you love Nutella or even brownies you definitely need to give these a try.

Click here to view and print recipe.

Filed Under: bake goods, baking, brownies, nutella, videos

Mexican Brownies with Dulce de Leche

May 4, 2012 By Jennifer (Mother Thyme) 16 Comments

Are you ready for Cinco de Mayo? Time to get into the festive spirit and whip up something with a kick, or in this case something sweet with a little kick.

We are having a few friends over to celebrate the occasion and enjoy some Mexican fare. I have some great items on the menu, one of them being these sinful Mexican Brownies topped with Dulce de Leche. Do you want to dive into this now or later?

These brownies are thick and moist with a hint of cinnamon and a dash of chili powder to add just a little heat. You will find these brownies are thick with a cake like texture. I always make my brownies in an 8″x8″ pan. You can make these in a 9″x13″ instead, and you will just need to adjust the cooking time accordingly, maybe by 5-7 minutes. They will be a bit thinner, but just as good. If you want to add a little more heat, add a touch more chili powder or substitute for cayenne. I use chili powder as you find other spices in chili powder so it adds a little more earthiness and doesn’t pack such a punch as if I just used cayenne. Plus I just wanted to create a little note with the addition of the chili powder; not making it one of the main components so when you bite into the brownie you are taste the chocolate and the cinnamon.

If you don’t have time to whip up Dulce de Leche simply combine one teaspoon of confectioners sugar with one teaspoon of cinnamon and dust on top of these. However I have found a method of making Dulce de Leche incredibly easy.

These brownies are just as good on Cinco de Mayo as they are on Seis de Mayo and Siete de Mayo; you get the picture. The Dulce de Leche, well that is fantastic on just a spoon anyday!

Happy Cinco de Mayo!

Mexican Brownies with Dulce de Leche

Click here for a printable version

Mexican Brownies

Ingredients

3/4 cup all-purpose flour

1/2 cup unsweetened cocoa powder

2 1/2 teaspoons ground cinnamon

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon chili powder or cayenne pepper

1/2 cup (1 stick) unsalted butter, room temperature

1 cup sugar

3 large eggs

1 teaspoon vanilla extract

2 oz. (2 squares) semi-sweet chocolate squares, coarsely chopped

For Dusting

1 teaspoon confectioners sugar

1 teaspoon ground cinnamon

Directions

Preheat oven to 350 degrees Fahrenheit. Spray an 8″x8″ baking pan with non-stick cooking spray and line with parchment paper, letting the edges hang over the sides. Set aside.

In a medium bowl combine flour, unsweetened cocoa powder, baking powder, cinnamon, salt and chili powder. Stir until combined and set aside.

Using an electric mixer on medium speed cream butter and sugar until creamy. Add in eggs, one at a time stirring after each addition. Add in vanilla extract and gradually add in flour mixture until just blended. Gently stir in chopped chocolate.

Pour batter into prepared baking pan and bake for 30-35 minutes until tester comes out clean. Cool completely on wire rack.

If desired stir together confectioners sugar and cinnamon and dust over brownies to serve.

Dulce de Leche

Click here for a printable version

Ingredients

14oz can sweetened condensed milk

Pinch of coarse salt

Directions

Preheat oven to 425 degrees Fahrenheit.

Pour condensed milk in a oven safe pan, add a pinch of salt and tightly wrap with aluminum foil.

Place in large roaster and fill roaster with water until about half way up the sides of baking dish to create a water bath.

Place in oven for 1-1 1/2 hours, checking periodically to fill with more water if needed.

It is done when it is brown and caramelized. Remove from oven to cool.

Stir mixture and pour into storage container and refrigerate until ready to use.

Warm mixture before using by microwaving it or placing in a simmering water bath to reheat.

Source for Dulce de Leche: David Lebovitz

Filed Under: bake goods, brownies, desserts, sauce

Chocolate Chip Biscoff Blondies

January 13, 2012 By Jennifer (Mother Thyme) 11 Comments

I used to have an excellent memory. There was a time when I didn’t need to write things down. I could recite my grocery list, remember a phone number, and appointments. I don’t know if its age, having kids or just a lot going on but I just don’t remember things the way I used to. If I don’t jot something down when I’m thinking of it, there is a good chance I’ll forget my thought.

Its funny on things I do remember. I remember the birth of my kids like it was yesterday, I remember what is exactly going on on Real Housewives of Beverly Hills and I remember the day I heard about Biscoff Spread. It was actually while reading my Twitter stream over the summer. I thought to myself what is this Biscoff that is all the rage? Off to Google I went to investigate Biscoff. Biscoff is Europe’s alternative to Peanut Butter is what I found it is in a nutshell. I was familiar with the cookies, crunchy and delicious perfect with a cup of tea.

Who knew how hard it was going to be to find Biscoff spread! I almost ordered it on Amazon until one day about a month or so ago while I was browsing at Christmas Tree Shoppe to my surprise I found Biscoff…cookies. Sure it wasn’t the spread, but just to see something Biscoff got me all excited. I grabbed a couple packages happy to have my hands on something Biscoff. This gets better. That very same day when I was at the grocery store guess what I found when I wasn’t even looking? Yep, Biscoff! I couldn’t believe it. I stopped in my tracks and looked at it in amazement. You would have thought I was in front of the crown jewels. So without question, I grabbed a jar of this much anticipated Biscoff spread.

It took me almost a month to finally open the jar. Oh. My. Goodness. This stuff is fabulous. I could eat the entire jar with a spoon. Where has this stuff been all my life? If you have tried Biscoff before, you know I’m not crazy.

My mind starting swirling with the possibilities I could make with this. I have a list of goodies I can’t wait to make but I thought for my first recipe I would make a Blondie because who doesn’t like a Blondie? To add a little texture and crunch I added a layer of Biscoff cookie crumbs to the bottom.

My pantry will no longer be without a jar of Biscoff. It is pure goodness all whipped up in a delicious spread perfect for sandwiches, crackers, a spoon or these Blondies!

Chocolate Chip Biscoff Blondies

(Click here for a print friendly version)

Ingredients

1 cup Biscoff cookie crumbs (about 12 cookies)

2 tablespoons butter, melted

5 tablespoons unsalted butter, softened

1/2 cup sugar

2 large eggs

1 teaspoon vanilla

1 cup Biscoff Spread

1 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup semi sweet chocolate chips

Directions

Preheat oven to 350 degrees F.

Spray a 8″x8″ baking pan with non-stick cooking spray.

In a small bowl combine cookie crumbs and 2 tablespoons melted butter and stir until butter is blended with crumbs. Evenly spread crumbs on the bottom of baking pan pressing firmly. Bake in preheated oven for 5-7 minutes just until set. Remove from oven and cool slightly.

Meanwhile in a large bowl cream together unsalted butter and sugar using an electric mixer or by hand. Beat in eggs, followed by vanilla and Biscoff Spread until mixture is creamy. Stir in flour, salt and baking powder until all combined. Fold in chocolate chips. Spread mixture on top of cookie crust.

Bake on the center rack for 33-37 minutes until cake tester comes out clean. Cool completely on wire rack.

Filed Under: baking, biscoff, blondies, brownies, desserts

Egg Nog Blondies

December 16, 2011 By Jennifer (Mother Thyme) 13 Comments

If I wonder why my jeans are getting a litte snug it’s because of dangerously delicious Egg Nog Blondies.

I’m feeling a little guilty for eating almost this entire batch, but trust me you want to give these a try. I am trying to convince myself not too feel to bad because I used light egg nog; like that really helps in the midst of chocolate chips, white chocolate chips and brown sugar. In the end, these are worth every bite. I’ll just tell my twins to run around a little more to help me burn off some more calories.

Let’s talk a little about these perfect treats as to my lack of willpower when it comes to eating these, or any sweets for that matter. I had got a bit of egg nog to have on as I do every holiday but also with the intentions to create a delicious dish or two since egg nog is such a traditional holiday beverage. My Pumpkin Brownies/Blondies (or as I have named them, Pumpkies) were popular this fall. I wanted to create a holiday blondie and this combination was turned out fantastic. It has the perfect hint of egg nog, it’s not overpowering. If you serve these to guests, they will be pleasantly surprised of the flavor since these don’t scream egg nog when you look at them. These are good just plain, but with the addition of a white chocolate, semi-sweet chocolate and walnuts makes these a treat that will be hard to keep on hand.

The texture is between a brownie and cake. Its not as soft and light as cake, but it is not as hard and chewy as a brownie. It is soft, moist and delicious. The perfect dessert to serve for a holiday gathering!

Enjoy!

Egg Nog Blondies

(Click here for a print friendly version)

Ingredients

1 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon nutmeg

1/2 cup (1 stick) butter, room temperature

3/4 cup light brown sugar

1 large egg

1/2 cup egg nog (light or regular)

1/3 cup chopped walnuts

1/3 cup white chocolate chip morsels

1/3 cup semi-sweet chocolate chip morsels

Directions

Preheat oven at 350 degrees. Spray an 8″x8″x2″ pan with cooking spray and set aside.

In a medium bowl sift flour, baking powder and nutmeg and set aside. Using an electric mixer cream butter and sugar. Stir in egg and egg nog until combined followed by flour mixture until blended. Stir in chopped walnuts, white chocolate chips and semi-sweet chocolate chips.

Pour in to prepared baking pan and bake for 32-36 minutes until cake tester comes out clean.

Cool on wire rack before removing from pan and cutting.

Don’t forget to enter the Wilton Donut Pan giveaway. You have until 11:59pm on December 18, 2011 to enter. Click HERE to be taken to the giveaway.

Shared on-
Jane Deere {Fusion Fridays}
Make Ahead Meals for Busy Moms {Melt in Your Mouth Monday}

Pin It

Filed Under: bake goods, baking, brownies, desserts, holidays

Pumpkies ~ Pumpkin Brownies

September 13, 2011 By Jennifer (Mother Thyme) 26 Comments

Pumpkies? When I was creating my plan for the week of recipes I was going to test and share I had set in my mind I wanted to do a Pumpkin Brownies but I got it stuck in my head calling it a Pumpkie. I know, silly, right? But I can’t actually call these brownies since they aren’t brown but they are somewhat the consistency of a brownie. I think its a cute little name for these little guys. Call them Pumpkies or call them Pumpkin Brownies, I just call them good!

They are soft and chewy, a perfect pumpkin treat. I was going to dress them up a little bit either by adding something in them or possibly a cream cheese frosting (oh my) but I left these simple. A simple, pumpkin brownie, wait I mean Pumpkie.

Enjoy!

Pumpkies ~ Pumpkin Brownies

Print recipe

Ingredients: ⅓ cup butter, softened 1 cup sugar 1 large egg ½ cup pumpkin puree ¾ cup all-purpose flour 1 teaspoon pumpkin pie spice ½ teaspoon cinnamon ¼ teaspoon salt

Directions:
Preheat oven to 350 degrees Fahrenheit. Grease an 8″x8″ pan and set aside.

Using electric mixer, stir butter until light and fluffy. Add in sugar, egg and pumpkin puree and mix until combined follow by flour, pumpkin pie spice, cinnamon and salt. Stir until all ingredients are blended well.

Pour into pan and bake for 30-35 minutes until tester comes out clean. Cool pan on wire rack before cutting.

Filed Under: brownies, pumpkin

Nutella Brownies

August 23, 2011 By Jennifer (Mother Thyme) 85 Comments

Who doesn’t love a soft and chewy brownie? It is the perfect little 2 inch square snack to fulfill any chocolate craving. The only problem is, its hard to eat just one.

You know when you make a fresh batch of brownies and they are sitting in that brownie pan, you cut that first little square. You leave the knife in the pan and you come back and cut a little more. Before you know it a huge chunk of brownie has disappeared. I think we are all guilty of being a brownie thief.

If you are a ooey, gooey, chocolate brownie lover and have never tried Nutella Brownies before you need to try this one. You may, just may have found a new love in brownies like I have in this recipe. These are so simple to make, and simply delicious.

If you haven’t tried Nutella in a brownie before, try this recipe and let me know what you think. I made these and I didn’t even tell people they were made with Nutella (until later of course) and they didn’t know.

Nutella Brownies

Prep Time: 15 minutes

Cook Time: 37 minutes

Total Time: 45 minutes

Yield: 12

Nutella Brownies

Ingredients

3/4 cup all-purpose flour
1/4 teaspoon salt
1/3 cup unsalted butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 cup Nutella

Instructions

Preheat oven to 350 degrees.
In a small bowl combine flour and salt and set aside.
Using an electric mixer blend butter until light and fluffy. Mix in sugar, eggs, vanilla and mix well followed by Nutella and stir until mixture is creamy. Stir in flour mixture.
Pour into a greased 8-inch square brownie pan and bake for 30-37 minutes. Cool pan on wire rack.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

http://www.MotherThyme.com/2011/08/nutella-brownies.html

Watch the video to see how easy these are to whip up and enjoy!