Tag Archives: brownies

Pecan Pie Brownies

Pecan Pie BrowniesIt’s Christmastime, y’all. I’ve got visions of sugarplums dancing in my head. And by sugarplums, I mostly mean these Pecan Pie Brownies.Pecan Pie BrowniesJust imagine a pan of rich, chocolaty Super Fudgy Brownies with a layer of pecan pie filling on top. That’s literally what these are. Look at those layers 😍Pecan Pie BrowniesDuring testing, I tried three different methods of adhering the pecan filling to the top of the brownies. The best, by far, is giving the filling a quick (3-5 minute) pre-cook on the stovetop to jumpstart the thickening. It’s very easy, but does require a sieve. Please don’t let that stop you though—I loathe sieving things, but this is pretty painless, and it beats the hell out of slicing up your brownies only to find scrambled egg bits or a thin layer of pecanless goo underneath. *shudder*Pecan Pie BrowniesOnce you’ve done the 15 seconds of sieving, you get to stir in toasted pecans and spoon it over some soft-set brownies and bake until…divine. Yes—that’s the only word for these. Chewy, fudgy, nutty and sticky-sweet without being cloying; let’s just say these are difficult to resist. I brought a box on my family vacation to D.C., and we chose them over fancy restaurant dessert for all but one night. That’s really saying something—we love fancy restaurant dessert.Pecan Pie BrowniesAs if these need more endorsement, Pecan Pie Brownies also happen to be gluten-free. There are no unusual flours or gums here—this recipe simply doesn’t require gluten-containing ingredients. Inclusive holiday treats for the win!Pecan Pie BrowniesPecan Pie Brownies would be wonderful as part of a cookie tin or holiday party spread, or for enjoying during a cozy Christmas movie night at home. I’m sure they’d work well left as a treat for Santa, too! I will say that, as a childless adult, they really hit the spot when eaten in PJs while watching The Crown and counting down the days until you head home for the holidays. You know, in case you were wondering.Pecan Pie Brownies

Pecan Pie Brownies
makes about 16-25 brownies

Pecan Pie Filling:
1 1/3 cup pecan halves
2/3 cup maple syrup or light corn syrup
1/3 cup dark brown sugar, packed
2 large eggs, room temperature
1 1/2 teaspoons apple cider vinegar
1 teaspoon pure vanilla extract
1/4 teaspoon ground nutmeg
1/4 teaspoon Kosher or sea salt
3 tablespoons unsalted butter

Brownies:
2 tablespoons cocoa powder (natural or dutch process)
2 tablespoons cornstarch
1/4 teaspoon Kosher or sea salt
1/2 cup unsalted butter, cut into small pieces
4 ounces bittersweet chocolate, chopped
3/4 cup granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract

Preheat oven to 350F. Grease an 8- or 9-inch rimmed square baking pan with butter. Line with parchment, leaving overhang on two sides for easy removal. Set aside.

Scatter pecans on a dry rimmed sheet pan. Roast 5-7 minutes, or until fragrant. Set aside.

Make the brownie batter. Combine cocoa powder, cornstarch and salt in a small bowl, and use a fork to combine. Set aside.

Fill a small pot with 1-2 inches of water. Set a heatproof bowl over the top, ensuring that the water does not touch the bottom of the bowl. Remove bowl and bring water to a simmer.

Place butter and chocolate in heatproof bowl. When water comes to a simmer, turn heat to low and place heatproof bowl over the top. Use a silicone spatula or wooden spoon to stir frequently until melted and smooth. Add sugar and whisk for 1 minute. Remove from heat. Whisk in dry ingredients.

Combine eggs and vanilla in a small mixing bowl. Use a whisk or fork to beat until a bit bubbly, about 1 minute. Whisk into chocolate mixture until smooth.

Transfer batter to prepared pan. Tap full pan five times on the countertop to release air bubbles. Bake 15 minutes, until top has begun to set.

Make pecan pie filling. In a medium saucepan, whisk together maple syrup (or corn syrup), brown sugar, eggs, vinegar, vanilla, nutmeg, and salt. Add butter. Whisk constantly over medium-low heat until bubbles are beginning to form at the edges, about 3-5 minutes. Mixture will barely thicken.

Set a mesh strainer over a heatproof bowl. Pour filling mixture through to remove any bits of cooked egg. Fold pecans into filling.

Spoon pecan pie filling over partially-baked brownies. Bake an additional 30-35 minutes, or until the center barely jiggles when the pan is jostled.

Let brownies cool completely in the pan on a cooling rack. Chill for 1-2 hours for clean slicing.

Use parchment overhang to remove brownies to a cutting board. Slice into 16-25 pieces and serve.

Leftovers will keep an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week. These may also be layered with wax paper or parchment and frozen.Pecan Pie BrowniesPecan Pie BrowniesPecan Pie Brownies

Super Fudgy Brownies

Super Fudgy Brownies {Gluten-Free}The world doesn’t need another brownie recipe, but I do. Sure, I already have two base brownie recipes in my archives and a few variations on them (Brownie Truffles!), but I was disappointed to realize a few weeks ago that neither has the shiny, crackly top that seems to always come with a boxed mix brownie.Super Fudgy Brownies {Gluten-Free}It hadn’t occurred to me that I cared about this until I was talking to a couple of friends about what makes a good brownie. Our notes were similar: fudgy, not cakey at all, not too sweet or light in color. But then they started talking about the paper-thin crinkly top on their favorite boxed mix brownies and I realized I had forgotten about that altogether.Super Fudgy Brownies {Gluten-Free}In my defense, I haven’t made boxed mix brownies in at least seven years—probably more like ten. But I’ve also probably eaten thousands of them, all lovingly mixed together and topped with pecan mosaics by my dad. Every last one of them has had a shiny top, and yet that has never factored into my from-scratch brownie-making. Truly, it’s never even crossed my mind! That is, until this brownie-centric conversation, after which I was consumed with the idea, as evidenced by the 60+ brownies in various states of shiny-crackliness currently taking up space in my freezer, and this pictured super fudgy, crinkled deliciousness.Super Fudgy Brownies {Gluten-Free}So, what produces that perfect top? Cooking/baking science wiz Shirley O. Corriher says it’s a thin layer of meringue migrating to the top during baking. Yes, meringue like in pie…but also not…?

I just confused myself. Let’s try this again.

Basically, meringue is a combination of egg whites and sugar. This combination is whipped to stiff peaks and use as a topper or made into cookies or used to make silky frosting. But that’s not the sort of meringue we’re talking about today.Super Fudgy Brownies {Gluten-Free}Super Fudgy Brownies {Gluten-Free}Here, meringue is more…deconstructed. Essentially, sugar is whisked into butter and chocolate that have been melted together. This suspends the sugar in the flavor/texture base of our brownies. Dry ingredients are whisked in, followed by vanilla and a couple of eggs that have been beaten just until they’re starting to get bubbly. The batter is spread into a pan and baked for nearly half an hour, until just set.

Now, here’s where the magic (ahem, chemistry) happens. The air that’s beaten into those eggs? It’s super important, even though it just looks like a few bubbles. That incorporated air pushes a thin layer of egg whites (protein) upward during baking. That, in turn, lifts some of the sugar that’s been mixed into the fat, producing a thin layer of meringue or, as we think of it, a crackly top!Super Fudgy Brownies {Gluten-Free}Did that make sense? I think it sort of made sense. I am a C+ chemistry student, y’all. If I had known I’d spend so much time thinking about chemical reactions, I may have paid more attention.Super Fudgy Brownies {Gluten-Free}When you look at the recipe, you may notice that I use bittersweet chocolate in these brownies instead of the usual unsweetened chocolate. This is simply because I almost always have bittersweet chocolate (Trader Joe’s PoundPlus Dark Chocolate is my go-to) and almost never have unsweetened. When I want brownies, I want to be able to make them without having to go to the grocery store, you know?! I have reduced the added sugar in this recipe to reflect using sweetened chocolate. If you have (or prefer) unsweetened, just up the sugar to 1 cup.Super Fudgy Brownies {Gluten-Free}Did I mention that these brownies just happen to be gluten-free? Where many recipes call for flour, the dry ingredients here are a combination of cocoa powder and cornstarch. The cocoa powder provides a little structure and an extra hit of chocolate flavor—yum. As for the cornstarch, you could definitely use an equal volume of flour in its place, but I like the smooth texture it provides here, the same way it does in cakes and cookies. Plus, it means more friends can enjoy these brownies. Yesssss 😊 Super Fudgy Brownies {Gluten-Free}One last thing: this recipe is easy and requires just eight ingredients! I felt this warranted a mention because there is a lot of technical jargon in this post. But I promise these are easy. They’re soooo easy. And super dense and fudgy and delicious. And they have that perfect crackly top. And perhaps you too will soon have a freezer full of brownies. It’s a very good problem to have.Super Fudgy Brownies {Gluten-Free}

Super Fudgy Brownies {Gluten-Free}
makes 1 8-inch pan, 16 brownies

2 tablespoons cocoa powder (natural or dutch process)
2 tablespoons cornstarch
1/4 teaspoon Kosher or sea salt
1/2 cup unsalted butter, cut into small pieces
4 ounces bittersweet chocolate, chopped
3/4 cup granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract

Preheat oven to 350F. Grease an 8×8″ rimmed square baking pan with butter. Line with parchment, leaving overhang on two sides for easy removal. Set aside.

Combine cocoa powder, cornstarch and salt in a small bowl, and use a fork to combine. Set aside.

Fill a small pot with 1-2 inches of water. Set a heatproof bowl over the top, ensuring that the water does not touch the bottom of the bowl. Remove bowl and bring water to a simmer.

Place butter and chocolate in heatproof bowl. When water comes to a simmer, turn heat to low and place heatproof bowl over the top. Use a silicone spatula or wooden spoon to stir frequently until melted and smooth. Add sugar and whisk for 1 minute. Remove from heat. Whisk in dry ingredients.

Combine eggs and vanilla in a small mixing bowl. Use a whisk or fork to beat until a bit bubbly, about 1 minute. Whisk into chocolate mixture until smooth.

Transfer batter to prepared pan. Tap full pan five times on the countertop to release air bubbles. Bake 25-30 minutes (mine took 28), until a toothpick inserted in the middle comes out with only a few moist crumbs (not soupy batter).

Let brownies cool completely in the pan on a cooling rack. Use parchment overhang to remove to a cutting board. Slice into 16 pieces and serve.

Leftovers will keep an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week. These may also be layered with wax paper or parchment and frozen.Super Fudgy Brownies {Gluten-Free}Super Fudgy Brownies {Gluten-Free}Super Fudgy Brownies {Gluten-Free}

Coconut Cluster Brownies

Coconut Cluster BrowniesWhen I moved in with my roommate, I thought it would be a short-term deal. We were friendly, but didn’t know each other particularly well, and I honestly didn’t think we’d get along in close quarters—the original plan was that I’d live here for six months or so while I recovered from the end of a relationship.Coconut Cluster BrowniesFlash forward three years and I’m still here, living with the same guy. Turns out that an obsessive baker who mostly wears pajamas and a neat freak can, in fact, live in peace. And make each other laugh really hard.Coconut Cluster BrowniesBefore I get to the point and why this is relevant to Coconut Cluster Brownies, I have to say that this is not some sort of romantic announcement. Hahahahahaha absolutely not.Coconut Cluster BrowniesBut let me confuse you further by telling you that he got me a box of chocolates for Valentine’s Day. It wasn’t a romantic gesture. We get each other things all the time—I sometimes make Super Sprinkle Sugar Cookies just because I know he likes them and I regularly find new jars of peanut butter on my baking bench because he sees them on sale and knows I’ll put them to use. In the case of the Valentine’s candy, we both happen to have a thing for cheap drugstore chocolate. High brow, we are not.Coconut Cluster BrowniesThe small Whitman’s Sampler that I received only had a few pieces in it, and I immediately determined the order in which I would eat them, one at a time, over the next few days. The caramel went first, followed by the buttercream and the ganache. The last one, the candy that I was the least excited about, was the Coconut Cluster. It was shaped like a peanut butter cup, but instead of being a filling enrobed in chocolate, it was a block of milk chocolate speckled with bits of coconut. As I went to eat it so I could toss the heart-shaped box, I didn’t expect much, but then I popped it into my mouth and suddenly became obsessed with putting this rich, simple chocolate-coconut combination on a brownie. And so, a month later, I did.Coconut Cluster BrowniesCoconut Cluster BrowniesCoconut Cluster BrowniesThese Coconut Cluster Brownies are nothing more than my favorite Cocoa Brownies topped with a layer of milk chocolate coconut candy. The brownie layer is rich and chewy with a touch of salt, while the candy layer is chocolaty, coconutty and slightly soft from the addition of a few tablespoons of butter. They’re great at room temperature, but if you chill the brownies, the candy gets a little on the snappy side. This is heaven for a texture freak like me.Coconut Cluster BrowniesIf you love chocolate, coconut, and brownies like I do, you will want to hoard all of these for yourself…Coconut Cluster Brownies…but maybe set one or two or four aside for your friend who puts up with your late night baking and knows you well enough to know how you feel about sale-priced peanut butter and cheap chocolate. That’s a good sort of person to have around.Coconut Cluster Brownies

Coconut Cluster Brownies
brownie recipe adapted from Alice Medrich
makes about 16 brownies

Cocoa Brownies:
10 tablespoons unsalted butter
3/4 cup granulated sugar
1/2 cup light brown sugar, packed
3/4 cup + 2 tablespoons cocoa powder (natural or dutch process)
2 large eggs, cold
1 teaspoon pure vanilla extract
1/2 cup all purpose flour
1/2 teaspoon Kosher or sea salt

Topping:
6 ounces milk chocolate, chopped
4 tablespoons unsalted butter
1 cup unsweetened shredded coconut

Preheat oven to 325F. Butter the inside of an 8- or 9-inch square pan. Line with parchment, leaving overhang on all sides, and butter again. Set aside.

Melt butter in a saucepan or the microwave. Stir butter, sugars, and cocoa together in a large mixing bowl. Let mixture cool for a couple of minutes. Add the eggs one-by-one, mixing until they are completely incorporated. Stir in vanilla extract. Fold in flour and salt just until combined.

Pour batter into prepared pan. Tap the full pan on the counter a couple of times to release any air bubbles. Bake for 25-30 minutes, or until a toothpick inserted in the middle comes out with only a few moist crumbs. Let the brownies cool completely in the pan on a rack.

In a double boiler (or in 30-second increments in the microwave), melt chocolate and butter together. Fold in coconut. Mixture will be thick and heavily textured. Use a silicone spatula or wooden spoon to spread mixture over brownies. Score chocolate with a knife for easier slicing. Top with additional coconut, if desired. Chill full pan in the refrigerator for 30 minutes.

Use parchment overhang to remove brownies to a cutting board and slice along score-lines. Serve, or refrigerate in an airtight container, layering brownies with wax paper to prevent sticking. Brownies will keep well for 4-5 days.Coconut Cluster BrowniesCoconut Cluster Brownies

Nutella Swirl Brownies

Nutella Swirl BrowniesHey y’all! I’m writing from Cambridge, Massachusetts, where my baby sister (who is not a baby—she’s 30) is graduating from Harvard.

Yes, that Harvard. She’s wicked smart.
Nutella Swirl Brownies
I’m so proud of her and could write all about how incredible she is, but I’ve already done that twice. While she and her accomplishments are wonderful, I’m pretty sure you’re here for some Nutella Swirl Brownies.
Nutella Swirl Brownies
I don’t blame you. I’m pretty excited about Nutella Swirl Brownies, too.
Nutella Swirl Brownies
They’re exactly what they sound like: rich, chewy, fudgy brownies swirled with everyone’s favorite chocolate-hazelnut spread.
Nutella Swirl BrowniesNutella Swirl Brownies
The base is my very favorite recipe for Cocoa Brownies. It’s a foolproof no-mixer recipe that bakes up perfectly every time. The resulting brownies have just the right amount of squidge, and they’re only made better by swirling 1/2 cup of creamy Nutella right into the batter.
Nutella Swirl Brownies
Mmhmm.

So, in conclusion, sisters are great, Harvard’s great, graduate degrees are great, but Nutella Swirl Brownies are what’s really important…on this website, anyway.

Nutella Swirl Brownies
makes one 8-inch pan, about 16 brownies

10 tablespoons unsalted butter
3/4 cup granulated sugar
1/2 cup light brown sugar, packed
3/4 cup + 2 tablespoons cocoa powder (I prefer dutch process here)
2 large eggs, cold
1 teaspoon pure vanilla extract
1/2 cup all purpose flour
1/2 teaspoon Kosher or sea salt
1/2 cup Nutella

Preheat oven to 325F. Butter the inside of an 8-inch square pan. Line the bottom with parchment and butter again. Set aside.

Melt butter in a saucepan or the microwave. Stir butter, sugars, and cocoa together in a large mixing bowl. Let mixture cool for a couple of minutes. Add the eggs one-by-one, mixing until they are completely incorporated. Stir in vanilla extract. Fold in flour and salt just until combined.

Transfer batter into prepared pan. Drop spoonfuls of Nutella over the top of the batter and use a butter knife to gently swirl it into the batter. Tap the full pan on the counter a couple of times to release any air bubbles. Bake for 25-30 minutes, or until a toothpick inserted in the middle comes out with only a few moist crumbs.

Let the brownies cool completely in the pan on a rack. Slide a knife around the edges of the pan before inverting to release. Slice into 16 squares.

Store leftover brownies in an airtight container, placing wax paper between layers. They will keep for a few days at room temperature or up to a week in the refrigerator.

Nutella Swirl Brownies

Cheesecake Brownies {Grain-Free}

Cheesecake Brownies {Grain-Free}For a baking blogger, I sure haven’t baked much lately. It’s not because I haven’t wanted to–no, I always want to bake–but because I’ve been so crazy busy. Eliot was here, I went to Texas, my best friend from college was in town, I turned 32…I simply haven’t had the time!

Cheesecake Brownies {Grain-Free}My last three recipes haven’t required an oven at all. I’m not complaining though; I’ve been enjoying lots of Iced Matcha Lattes, Whole Wheat Pancakes, and Key Lime Pie Popsicles lately 😊

But enough about that. Today, let’s get back to baking.

Cheesecake Brownies {Grain-Free}Cheesecake Brownies are a classic for a reason–who can resist a fudgy brownie swirled with a layer of creamy cheesecake?! Add to that that this recipe is completely grain-free, thanks to my spin on Katharine Hepburn Brownies, and you’ve got a surefire crowdpleaser for all your cookouts this summer!Cheesecake Brownies {Grain-Free}

Cheesecake Brownies {Grain-Free}
makes one 9-inch square pan, about 16 brownies

Cheesecake:
8 ounces full-fat brick-style cream cheese
3 tablespoons granulated sugar
1 large eggs
1 teaspoons pure vanilla extract

Brownies:
1/2 cup unsalted butter, cut into small pieces
2 ounces unsweetened chocolate, chopped
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/4 cup cocoa powder (natural or dutch process)
1/4 teaspoon Kosher or sea salt

Place oven racks in the top and bottom positions. Preheat oven to 325F. Line a 9-inch square pan with foil, leaving overhang on two sides. Grease foil with butter. Set aside.

Make cheesecake. In a medium mixing bowl, use an electric mixer to beat cream cheese until fluffy. Mix in sugar, followed by egg and vanilla. Set aside.

In a double boiler or the microwave, melt butter and unsweetened chocolate together until smooth. Let cool slightly before transferring to a large mixing bowl.

Whisk in granulated and light brown sugars, followed by eggs and vanilla. Mix in cocoa powder and salt. Reserve 1/3 cup of batter in a small bowl.

Transfer the rest of the batter to the prepared pan and spread in an even layer. Drop spoonfuls of cheesecake over the top, followed by spoonfuls of the reserved brownie batter. Swirl with a small, thin knife. Tap full pan five times on the countertop to release air bubbles and distribute. Cover pan with foil. Bake on the top rack for 20 minutes. Uncover pan. Bake on the bottom rack for an additional 20-30 minutes, until cheesecake just barely jiggles when the pan is jostled.

Let brownies cool completely in the pan on a cooling rack. Refrigerate in the pan for four hours (or overnight). Use foil overhang to remove brownies to a cutting board. Peel off foil. Slice and serve.

Leftover Cheesecake Brownies will keep in an airtight container in the refrigerator for up to five days.

Cheesecake Brownies {Grain-Free}