Dealing with life is a piece of cake.

Posts tagged ‘brownies’

Brookies? Crownies? Whatever, you need these.

I am a girl with simple needs.

I need a cup of coffee (or three) in the morning.

I need big obnoxious gaudy rings.

I need to belt out a Michael Buble song in my car every once in a while, despite how ridiculous I might look to other drivers.

I need to watch sitcoms. Friends, Big Bang Theory, The Nanny, Two and a Half Men, How I Met Your Mother, etc. I don’t know why, but they just put me in such a good mood.

I need big bear hugs. They just make everything better, even if everything is perfectly fine.

I need to talk to my cat like she’s human. You think that’s weird? That’s unfortunate, because you’re missing out on quite an interesting conversation…

I’m going to end up an old cat lady thanks to her.

I need solitary time. Not that I don’t fully enjoy spending time with others, and no, I’m not a sociopath. After discussing this with a good friend of mine, he and I decided it’s an only child thing. We’re selfish sometimes, especially when it comes to our free-time.

I need to see my grandma on a pretty regular basis. The woman is my favorite person. <– That’s a bold statement, people.

I need someone to buy me a ticket to Greece, Spain, Australia, and France. If they wanted to throw the Bahamas in there as well, I would not object. (That’s a simple need…right?)

Oh, and I need to tell you about these brownies…

Chocolate chip cookie dough brownies, to be exact. I made these for a bake sale, and it’s a good thing, too, because I probably would have gone up five pant sizes had they stayed in my house.

I saw this concept on a few different blogs, and thought I’d give it a whirl. These babies are rich. One is more than enough, which is great because:
a.) You [probably] won’t eat them all. And…
b.) You can share them with everyone you know and look totally generous.

It’s a dense, fudgey brownie with an egg-free cookie dough layer on top. You read that correctly, I said egg-free. Which means these fall in the same category as the cookie dough truffles. This is excellent news, because those were pretty fantastic and wildly popular among my coworkers. I can’t decide if I like the brownies or the truffles better. The brownies are like the adult table on Thanksgiving – slightly more sophisticated, full of discussions about politics, modern art, and a few dirty jokes; while the truffles are the kids’ table, where you’re coloring and talking to six-year-old Madeline about how Johnny Johnson is a poo-head. Neither one is necessarily better than the other – they both bring good things to your life. The adult table will expand your knowledge about the world and make you a more well-rounded person (minus the dirty joke part). Madeline reminds you that simple things like coloring and gossiping about boys is pretty damn fun. And that “poo-head” is actually a fairly decent insult.

For today, let’s sit at the adult table. It’s fun there, I promise! 🙂

Chocolate Chip Cookie Dough Brownies

5 ounces of unsweetened chocolate, chopped
1 cup unsalted butter, melted
2 1/4 cup dark brown sugar
4 eggs
3 tsp vanilla extract
1 cup plus 2 tbsp flour

1. Preheat the oven to 325 degrees, and grease a 9×13 pan.

2. Melt the chocolate in a double-boiler or in a heat-proof bowl over a pot of boiling water. Make sure to stir the chocolate frequently to prevent burning. Set aside to cool slightly.

3. Combine melted butter and brown sugar in a medium bowl.

4. Mix in eggs and vanilla.

5. Stir in melted chocolate until even.

6. Add flour, and mix in until it is just combined. Don’t over mix because this will change the consistency of your brownies.

7. Pour batter evenly into the greased pan, and bake for 25-30 minutes, or until a toothpick comes out clean.

8. Allow brownies to cool completely.

Cookie Dough:
3/4 cup unsalted butter
3/4 cup dark brown sugar, packed
1/2 cup granulated sugar
3 1/2 tbsp milk (any kind, doesn’t matter)
2 1/2 tsp vanilla
1 3/4 cup flour
1 cup mini chocolate chips
1/2 cup toffee bits

1. Using an electric mixer, combine the butter and sugars in a large bowl.

2. Mix in the vanilla and milk until just combined.

3. Add flour 1/4 cup at a time, mixing well after each addition until all the flour is thoroughly incorporated into the batter.

4. Stir in the chocolate chips and toffee.

5. Sparingly sprinkle toffee bits over the brownies, and lightly press them into the top.

6. Spread the dough over the cooled brownies, making sure to evenly distribute to all four corners.

7. Chill in the refrigerator for 4 hours or overnight. (The cooler the brownies get, the easier they will be to cut.)

8. Try one. Die of happiness.

So let’s see, to sum up: These brownies help you stay thin, make you look fantastically selfless, and will probably get you a few extra friends who will think you’re a genius for giving them a way to eat cookie dough without getting sick. If that isn’t good enough logic for you, let me put it this way…

You need these brownies in your life. It’s that simple.

Bon appétit!


The Baked Brownie


What are they?

I only know a few things about them.

First and foremost, they’re freakin’ tasty.

They’re kind of cakeish.

Sort of cookieish.

Slightly candyish.

And they’re a type of girl scout.  You know, the younger girls who don’t sell the Tagalongs and Samoas?  Boo.

I got an overwhelming urge to nerd out, so I looked up the definition of “brownie”:

According to

a tiny, fanciful, good-natured brown elf who secretly helps at night with household chores.

…uhh…what?  I’m not kidding when I tell you that this is the first definition of the word “brownie.”  Strange, yet kind of awesome.  There’s no way you can look me in the eye and honestly tell me you don’t want some miniature dude dusting the coffee table and doing a few loads of laundry while you catch some serious z’s.

The second definiton?

a small, chewy, cakelike cookie, usually made with chocolate, and containing nuts.

Much better! Let’s make some cakelike cookies, shall we?

If you are part of the blogosphere, then you know that it is blatantly obvious that The Baked Brownie is like, the recipe to try. The reviews vary, but in my opinion, it ultimately it depends on how you like your brownies.

Fudgy? Cakey? Super chocolately? “Yes,” “slightly yes,” and “hell yeah” are my answers to those beautiful questions. These brownies hit the spot.

And can I tell you a secret? You have a magical power. Yep, you heard me right. Not the pulling-a-rabbit-out-of-a-hat magic, but this incredible thing called brownie consistency magic. This recipe doesn’t call for any baking powder or baking soda, but I used my BC gift and added about 1/4 tsp of each to the dry mixture. Voila! Still fudgy, with the perfect hint of cakeyness.

Just be careful with this power. Use it, don’t abuse it. Too much will change the flavor, OR make your brownies not brownies anymore, and no one wants that…unless you want cake…whatevs.

The Baked Brownie
(with a few changes by moi)

1 1/4 cup all-purpose flour
1 tsp salt
2 tbsp dark cocoa powder
1/4 tsp baking powder
1/4 tsp baking soda
13 oz dark chocolate, chopped coarsely
8 oz unsalted butter
1 1/2 tsp instant espresso powder
1 1/2 cups sugar
1/2 cup dark brown sugar
5 eggs, room temperature
2 tsp vanilla extract

1. Preheat oven to 350 degrees and grease a 9×13 glass pan. Line the greased pan with parchment paper (weird, yes…but you’ll see why later).

2. Whisk the flour, cocoa powder, salt, baking powder, and baking soda in a medium bowl.

3. Using a double-boiler, melt chocolate, butter, and espresso powder, stirring occasionally until smooth.

Don’t have a double-boiler? Neither do I. Sighhh. But not all hope is lost! Just simmer water in a small saucepan, and set a heat-safe bowl on top, making sure the bottom of the bowl does NOT touch the water. Double-boiler. Boom.

4. Turn off the heat, and whisk in both sugars until completely combined. Remove the bowl from the pan, and set aside to cool until it reaches room temperature.

5. Add three of the eggs to the chocolate mixture, whisking until just combined. Whisk in the other two eggs and then add vanilla. Be sure not to over-mix this step!

6. Sprinkle the flour mixture over the chocolate mixture and FOLD the two together using a rubber spatula. Don’t over-fold, either. You’re done combining when there is a slight trace of flour visible.

7. Pour the mixture into the pan and bake for 30 minutes. The brownies are done when you insert a toothpick and it comes out with a few moist crumbs.

8. Allow the brownies to cool completely. (That’s what the directions say…but I did no such thing. I waited until they were warm because I have no patience.) Remove them from the pan by simply lifting the parchment paper. For me, this was a 2-person job. Thank your helper with a brownie.

Stuff your face with them. I won’t judge you.

Then leave the dishes for that fanciful Brownie fella.


Bon appétit!