Thursday, September 29, 2016

Dulce de Leche Fluff Brownies

Do you like marshmallow fluff, how about dulce de leche? I love them both and when you add them to rich, fudge brownies you have the most delectable dessert that I have had in awhile. I think they would make a fabulous addition to your Fall parties. 

Dulce de Leche Fluff Brownies

1 cup unsalted butter
8 oz. bittersweet chocolate, chunks, bars or chips
2 cups sugar
2 teaspoon of vanilla bean paste
5 eggs
1/3 cup dark cocoa powder
2/3 cup flour
1/2 teaspoon salt
1 130z can of dulce de leche
1 7 oz. jar of marshmallow fluff

Preheat oven to 350. Prepare a 9 x 13 pan with cooling spray or oil, then set aside. In a medium sauce pan place butter and let it melt a little then add the chocolate. Melt the butter and the chocolate, stirring until smooth. Set aside the chocolate and let is cool for a little bit. Then whisk in the sugar and the vanilla until smooth. Add the eggs one at a time making sure each is incorporated. 

In a medium bowl sift together the salt, cocoa and the flour. Whisk into the chocolate mixture until just combined. 

Bake the brownies for 25-35 minutes or until a toothpick comes out almost clean. 

In a microwave safe bowl heat the dulce de leche for 1 minute or until softened. 

Remove brownies from oven and spoon marshmallow cream in dollops over the top then drop dollops of dulce de leche between the marshmallow. Let stand for a few minutes to soften and then swirl with a knife. Cool pan on wire rack.  

Linking to:
Savvy Southern Style

Thursday, September 15, 2016

Ultimate Brownie Muffins

I love muffins but it is so hard to find a good chocolate muffin, you know one that actually tastes like chocolate? While perusing Pinterest I discovered a recipe not only for chocolate muffins but one that is a combination of brownies and a muffin. Does it get any better than that?

Ultimate Brownie Muffins

4 oz. bittersweet or semisweet chocolate coarsely chopped
1/2 cup buter, cut into small pieces
1/2 cup plus 1 tablespoon all-purpose flour
1/3 cup unsweetened cocoa powder
1/8 tsp. salt
2 large eggs
3/4 cup granulated sugar

Preheat oven to 350. Line muffin tin with liners. Set aside. 
In a medium bowl place the chocolate and the butter. Heat for 20 second increments in the microwave until the chocolate and butter are melted, whisk to combine. 
In a small bowl sift the flour, cocoa and salt. Set aside.
In the bowl of an electric mixer fitted with a paddle attachment combine eggs and sugar and beat on high speed until thick and pale, about 4 minutes. 
Reduce the speed to low and add the chocolate.
Stop the mixture and fold in the flour until just mixed, DO not over mix. 
Divide the batter between the lined muffin cups, fill 3/4 full.
Bake 13-16 minutes or until the a toothpick inserted in the center comes out with a few crumbs. Do not over bake or they will be dry.
Remove from oven and cool for 10 minutes in the pan, then remove to a wire rack to cool.
Warning: Do not over bake, when in doubt under-bake these muffins.

These muffins are fabulous, they are rich, dense, chocolaty and they have a crunchy, crackly brownie top. To be truthful I had to make them twice because I baked the first ones too long and they were a bit dry. The second batch came out perfect.