Reese's Peanut Butter Egg Crispy Crunchy Brownies

I love Reese's peanut butter eggs, and have been known to eat copious amounts during the Easter season. Not only do I enjoy eating them right from the package I think they make a great accompaniment to my favorite treats.

Reese's Peanut Butter Egg Crispy Crunchy Brownies

This week I made a batch of Reese's peanut butter eggs crunchy crispy brownies that you will definitely want to make and share, or just keep all to yourself. The recipe is very easy, you simply make a batch of brownies(boxed is fine too), add a layer of chopped peanut butter eggs, then add the crispy topping. 

Ingredients 

1 pan of brownies, I used this Recipe

8-10 Reece's Peanut Butter Eggs or cups, chopped

Topping

12 oz. bag of  chocolate chips

1 cup creamy peanut butter

3 cups crispy rice cereal

Directions

Bake the brownies according to the directions of whatever recipe you are using. Remove from oven. Sprinkle the chopped eggs over the top of the brownies. 

In a saucepan over low heat melt the chocolate chips and the peanut butter once melted remove from heat and stir in the cereal. Pour over the brownies and spread an even layer on the brownies. Let the brownies sit and the topping harden then cut and enjoy. 

Enjoy!

If you would like more tasty recipes for cookies and bars click here or visit my Pinterest Board here.

Fabulous Fudge Brownie's with Fudge Frosting

Moist, thick fudge brownie's are one of my favorite treats, top them with fudge frosting and I think they are perfect. I will warn you ahead of time that when you make these brownies you may just eat the entire pan of frosting it is that good. It is easy to make, creamy and fudgy. You can use it on brownies, cupcakes, cakes and more. I personally like it as the filling of cakes. 

Fudge Brownies

Recipe adapted from Baker's Chocolate

4 ounces unsweetened chocolate

3/4 cup butter

2 cups sugar

3 eggs

1 teaspoon vanilla extract

1 cup of flour

Preheat oven to 350. Prepare a 9 x 13" baking pan by lining it with parchment paper and then spraying it with baking spray or butter.

In a large bowl melt butter and chocolate. You can use the microwave but I use a double boiler. Place the bowl over a pan of simmering water and stir occasionally until the butter and chocolate are melted. Add the sugar and mix well. Then add the eggs and vanilla and stir until combined. Add the flour and mix until just incorporated. 

Pour mixture into pan. Bake 25-30 minutes. I like to bake them until a toothpick inserted in the center comes out almost clean with a few crumbs on it. Do not over bake. 

Fudge Frosting

1 cup of sugar

1/3 cup milk

5 tablespoons butter

1 cup Ghirardelli chocolate baking chips

Put first three ingredients in a saucepan on low, let the sugar dissolve and then bring to a boil. Remove from heat and add the chocolate chips. With a wire whisk mix until creamy and cooled. Then frost your brownies or cake and enjoy. 

Sources: Cups vintage, Similar here. Silver-plate tray-vintage, Similar here, napkins.

Enjoy!

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Baked Bakery NY Brownies aka Oprah's Favorite Brownies!

I recently pinned a pin on Pinterest called "Oprah's Favorite Brownies" which looked delicious.  I thought if these are the most favorite brownie of Oprah I want to see why, after all this is a woman who has access to every scrumptious brownie in the world, so what makes these her favorite?

I have to tell you that I have made a lot of brownies, with cocoa, with melted chocolate, with dark chocolate and light chocolate, I have made white chocolate brownies, cake brownies, fudgy brownies and more and if these are Oprah's favorite brownies, I can absolutely see why! There are now mine as well. 

These brownies are fabulous! They are rich, moist, fudgy and a cross between a brownie and a piece of fudge with a crunchy top. In a word, perfection!

The recipe could not be easier, you melt the chocolate, butter and espresso, add the sugars, mix in the eggs and then fold in the flour mixture. Super simple. 

Baked Bakery NYC
Recipe from: Baker by Nature


Ingredients

11/4 cups all-purpose flour
1 teaspoon salt
2 Tablespoons Hershey's Unsweetened Cocoa
11 ounces dark chocolate, chopped
1 cup unsalted butter, cut into 1 inch cubes
1 teaspoon Espresso Powder 

11/2 cups granulated sugar

1/2 cup brown sugar

5 eggs. at room temperature

2 teaspoons vanilla extract

Preheat oven to 350. Prepare a 9 x 13" baking pan with butter or cooking spray, then line parchment paper and butter or spray that as well.
In a medium bowl, whisk together the flour, salt and cocoa, set aside.
In a heat proof bowl put the chopped chocolate, the butter and the espresso powder, place bowl over a saucepan of simmering water. Stir occasionally until the butter and chocolate are melted and well combined and smooth.
Turn the heat off and leave the bowl over the water, add both sugars and whisk until combined. Then remove the bowl from the water and let cool to room temperature.
Once chocolate mixture is room temperature, 3 room temperature eggs and whisk until combined. Add the last 2 eggs, whisk until combined, then whisk in the  vanilla extract.
DO not over-beat the batter or the brownies will be cake like and not fudgy.
Sprinkle the flour mixture over the chocolate mixture, with a rubber spatula fold the flour mixture into the chocolate, until just a bit of the flour is visible.
Pour the mixture into the prepared pan and bake for 30 minutes, ROTATE the pan after 15 minutes, then bake for another 15 minutes.
Bake only until a toothpick inserted into the center comes out with a few crumbs attached. Let cool on a wire rack.

Then remove from pan, cut into squares and enjoy!

If you would like to explore more recipes from Baked Bakery NYC you can visit their webpage or if you are already a fan of theirs you might want to pick up one or all three of their cookbooks!

Baked Explorations: Classic American Desserts Reinvented

Baked Occasions: Desserts for Leisure Activities, Holidays, and Informal Celebrations 

Baked: New Frontiers in Baking



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Baked Chocolate Fudge

Brownies are hands down a favorite treat for many. However I have found that people who like brownies either like them fudgy or cake like, not both. I personally love them fudgy, I mean if I want cake I will make a cake.

Many years ago I was introduced to a fudgy brownie that was actually called "baked fudge". My husband's godfather had a restaurant for 40 years and this "baked fudge" was made daily and served with homemade ice cream, and hot fudge, the ultimate sundae. He told me the recipe came from Bon Appetite magazine but I have never been able to locate it.  

Baked Fudge 

Ingredients

2 cups of white sugar

1/2 cup brown sugar

1/2 tsp. salt

3/4 cup cocoa powder

1 cup of flour

1/2 cup semi-sweet chocolate chips

1/2 cup 60% chocolate chocolate chips

1/4 tsp. instant espresso powder or instant coffee

1 tsp. vanilla extract

2 eggs

6 tablespoons of unsalted butter, melted

1/3 cup vegetable oil

1/3 cup water

Directions:

Preheat oven to 350. Prepare 9 x 13" pan with cooking spray and set aside. Combine, sugar, brown sugar,salt, cocoa powder, and flour in a large bowl. Add eggs, vanilla, the melted butter, vegetable oil and water. Stir until combined. Add both kinds of chocolate chips and stir. Pour into prepared pan.

Bake for 20-25 minutes or until a knife comes out clean. Do not over bake.

This "baked fudge" is basically a very fudgy brownie, moist and fudgy on the inside with a slightly crunchy top. The addition of the two different chocolate chips makes them perfect. 

We eat them plain and we also make brownies sundaes out of them, they are a little rich but hey, we aren't eating them everyday.

I hope that you try this baked fudge and then come back and let me know what you think. I would love to know if you liked it. 

Have a great day.

The Ultimate Fudgy Brownie

 Brownies are my "go to" dessert recipe for picnics, barbecue's and parties, because they are easy, they satisfy your chocolate craving and they are the favorite dessert of many. Not to mention that they can be "kicked up" with extra chocolates, candy bars, frosting and more.

My favorite types of brownies are fudgy and chewy and this recipe from Serious Eats is just that! They are fudgy, chewy, moist and more, the are "the ultimate fudgy brownie."

The "Ultimate Fudgy Brownie"

Recipe from 

Ingredient List:

8 tablespoons of unsalted butter

6 oz. bittersweet chocolate finely chopped

2 oz. unsweetened chocolate finely chopped

1 cup plus 2 tablespoons of granulated sugar

3 large eggs

1/2 teaspoon of salt

2 teaspoons of vanilla extract

1 cup all purpose flour

2 tablespoons of cocoa powder

Directions:

Preheat oven to 350.

Prepare 13 x 8 pan with tin foil and then spray with cooking spray, set aside.

In a double boiler set over medium heat, melt the butter the bittersweet chocolate and the unsweetened chocolate. Once melted, set aside to cool.

In a large bowl, whisk together the eggs, sugar, then add the salt and the vanilla extract.

Combine the flour and the cocoa in a small bowl.

Pour the melted chocolate mixture into the egg, sugar mixture and whisk until smooth and combined. Add the flour and stir until just combined, do not over mix. Pour the batter into prepared pan. Cook for 23-30 minutes. Do not over bake.

I hope you try this recipe or if you have a great brownie recipe that you would like to share please leave a link in the comment section.

Have a great day!

Brownie Tart Sundae

Summer fruits are everywhere and berries in particular are the perfect accompaniment to chocolate of any kind. This past weekend I combined several elements of summer; brownies, strawberries and ice cream and came up with this Brownie Tart Sundae. 

Brownie Tarts

Recipe slightly adapted from The Barefoot Contessa

Ingredients:

6 tablespoons unsalted butter, cut into small pieces

18 ounces 60% dark chocolate chips, divided

3 large eggs at room temperature

3/4 cup of sugar

1 tablespoon instant espresso powder

1/2 teaspoon  Neilsen-Massey vanilla extract

1/2 cup all purpose flour

1/4 teaspoon baking powder

1/4 teaspoon sea salt

Preheat oven to 350ºF and adjust rack to middle position. Grease an 9-inch tart pan with removable sides. (Or use mini-tart pans, I used 3.) 

Place butter and 12 ounces of chocolate in a medium heat-proof bowl. Set bowl over saucepan filled with 1 inch of simmering water. Whisk frequently until smooth and remove from heat. Cool completely.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs,  sugar,  espresso, and vanilla on medium-high speed for about 3 minutes, until light and fluffy. Stir in the cooled chocolate mixture. Whisk the flour, baking powder, salt and 6 ounces of chocolate in a large bowl. Fold the flour mixture into the batter until just combined. Pour mixture into the tart pan and bake for 35 minutes, until the center is puffed (the top might crack). Cool to room temperature and then remove the sides of the pan.

These brownie tarts are rich, chewy, chocolaty, fudgey and perfect alone or with your favorite toppings. I served mine with a scoop of ice cream, sliced strawberries and hot fudge making the perfect sundae!

I hope you enjoy and have a great day!