Peppermint Patty Brownies

Bakers Anonymous family, just so you know, I received two burns on my arms (one on EACH) in order to pull  these brownies out of the oven. I hope you appreciate the pain I go through for you.

But I do it with love. 🙂

It’s been a week since my lovely hamster, Butterscotch, passed away, so I figured the best thing to do was to make a treat full of pep and happiness. Since Pinterest exploded onto the Internet in the past two months, I’ve found a ton of new blogs and recipes. Today’s post is adapted from one of those very finds.

Please do check out the rest of  Amandeleine’s blog. She has an amazing collection of recipes and photos!

Peppermint Patty Brownies

Ingredients:
1 box of brownie mix (I used Ghiradelli Double Chocolate brownie mix)
1 egg
1/3 C applesauce (I no longer use vegetable oil in my baking. It’s one easy way to make your treats healthier!)
1/4 C water
25 York Peppermint Patties (the small ones)

Directions:
1. Preheat the oven to 325 degrees. Line your baking pan (I used a 9×9 pan glass pan) with foil for easy removal.
2. Mix together the egg, applesauce and water.
3. Slowly add in the brownie mix, making sure it is thoroughly incorporated.
4.  Pour two-thirds of the mixture into the pan.
5. Place peppermint patties across mixture, making sure to fill up any holes between the patties by cutting up patties into pieces.
6. Bake the brownies for 40 minutes. If your brownies turn out like mine, I’m sorry. I had no idea the mint filling expanded like that. Top will be shiny but firm.
7. Remove the brownies in the foil from the pan and let rest on a cooling rack. Let cool completely.

This recipe will make one pan of brownies. Number of pieces depends on how you cut them, though I do recommend cutting them small. The peppermint patty pieces add some richness.

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Chocolate Brownie Macaroons

We here at Bakers Anonymous have been busy, busy, busy. On top of two jobs, numerous freelance projects keep popping up, making us look forward to a vacation that will never come. Oh, and did we mention graduate school applications?

After the past few months that we’ve had, it’s time to eat some chocolate. Preferably mixed in with coconut. Today’s recipe is pulled from Duncan Hines. Just don’t tell them that we didn’t use their cake mix.

Chocolate Brownie Macaroons

Ingredients:
1 box of brownie mix
(As you can see, I used Ghiradelli Ultimate Fudge brownie mix. You can use any brownie mix as long as it COMES WITH A FUDGE PACKET.)
2 C coconut
(Always use Baker’s Angel Coconut; it’s the best on the market!)
2 tbsp vegetable oil
2 tbsp water
1 egg

Directions:

1. PREHEAT the oven to 350 degrees. Line cookie sheets with parchment paper.

2. In a large mixing bowl, combine brownie mix and coconut; mix well.

3. Mix in the oil, water, eggs and contents of fudge packet with a wooden spoon until all dry ingredients are moistened. Dough will be stiff and sticky.

Pre-wet ingredients.

4. Shape dough into one inch balls. Place two inches apart on prepared cookie sheets; flatten slightly. The cookies won’t spread very much during baking.

5. Bake 10-12 minutes are until edges are set (centers will remain soft). Carefully transfer cookies to foil-covered wired rack to cool completely.

Makes three dozen. These cookies will last, covered on the counter, for about two weeks. They didn’t last a full week at my house!

Halloween treats: Grab bag brownies

Welcome back to the world of Bakers Anonmous, everyone! I’ve missed you all, and I’ve missed baking. This following recipe isn’t the one that I was going to post a few weeks ago, but as it’s Halloween in a few days, I figured this treat from Hershey’s was a great opportunity to use up that leftover candy (is there ever any leftover?). 

Hershey’s Grab-Bag Brownies

Ingredients:

Any combination chopped HERSHEY’S and REESE’S candy bars to make 2 cups (I used Almond Joys, mini Hershey’s bars and Reese’s cups. I don’t recommend baking Kit-Kats into brownies)

1 C (2 sticks) butter or margarine

2 C sugar

2/3 C HERSHEY’S Cocoa

4 eggs, beaten

3/4 C all-purpose flour

1/2 tsp salt

1/4 tsp baking soda

2 tsp vanilla extract

Directions:

1. Preheat the oven to 350 degrees. Line a baking pan (I used 8×11 in) with aluminum foil. Make sure there’s overhang so you can pull the brownies from the pan later.

2. Remove the wrappers from the candies and chop them into one and a half inch pieces. Don’t be afraid to leave big chunks as a surprise!

3. Melt the butter. I heated it in the microwave for a minute. Add it to the sugar and cocoa. Slowly stir in the eggs. No need for scrambled bits here. (Ew.)

4. Stir together the flour, salt and baking soda. Add the flour mixture in increments, stirring well after each addition. Add the vanilla and candy pieces. Spread into the pan.

5. Bake for 50 minutes or until the brownies begin to pull away from the sides of the pan. Be careful not to overbake!

Niki’s note: the original baking time is 30 to 35 minutes; however, because I lined my pan with foil and the pan was smaller than the originally designated size. I’d rather have a longer baking time than a messy pan to clean! Please note that if you do use a different size pan, times will change.

6. Cool completely in the pan on a wire rack. Cut into bars.

Makes about 36 brownies. As you know from me, I always cut my brownies a little bit larger than average!

Niki’s Note: Thanks to my best friend, Rachel, who helped me out with these delicious treats. 🙂

Philadelphia Cheesecake Brownies

Brownies

I’ve been meaning to make something cheesecake-y for awhile now, so when I received a Philadelphia Cream Cheese Classic Recipes cookbook for my birthday earlier this month, I immediately scanned its pages for a quick treat. This recipe caught my eye and with the six packages of cream cheese that I have sitting in my fridge, this was a perfect way to use up one of them (and provide my boyfriend a delicious snack/breakfast tomorrow).

Philadelphia Cheesecake Brownies

Ingredients:

1 package of brownie mix (don’t use any with syrup pouch)

1 package (8 oz) PHILADELPHIA cream cheese, softened

1/3 C sugar

1 egg

1/2 tsp vanilla extract

MarblingDirections:

1. Preheat the oven to 350 degrees.

2. Prepare the brownie mix as directed. Pour into a foil lined, or greased, 13 x 9 -inch baking pan.

3. Beat cream cheese with mixing until smooth. Mix in sugar until blended. Add egg and vanilla, mix until just blended. Pour cream cheese micture over brownie batter. Drag a knife through to create a marbled effect (I let my boyfriend do this part).

4. Bake for 35 to 40 minutes or until cream cheese mixture is lightly browned. Cool, then cut into squares.

Niki’s Note: This recipe says that it makes two dozen brownies, but I don’t know any person who bakes for a man and cuts her baked goods into tiny squares. 😛

My Brownie Model

Birthday Brownies!

BrownieI was sitting in my apartment yesterday, wondering what do for my friend’s birthday today. Cake and cupcakes seemed clichĂ© and I’d just made a batch of cookies (and already eaten most of them . . .). There was only one solution.

Brownies.

As I thought more about it, brownies made more and more sense! Ihave yet to make them, they’re similar to cake, and they require no forks. Perfection.

My boyfriend likes these, but I wasn’t very fond of the bottoms. I think I might have sprayed to much PAM in the pan before I baked them. It’s understandable in my case considering I’m always scared things will stick, be ruined, I’ll cry, there will be much drama, etc. etc. etc. Turns out it doesn’t even matter. The birthday boy loved them

I wish I’d had my camera when he showed up in his birthday hat. It was, in one word, amazing.

Simple Chocolate Brownies

(from 101 things to do with Cake Mix)

Ingredients:

1 box of chocolate cake mix

2 eggs

1/3 C vegetable oil

1 C mini chocolate chips (optional)

Directions:

Preheat oven to 350 degrees.

1. Mix all the wet ingredients together. This will ensure the eggs are incorporated properly.

2. Add the cake mix. Dough will be stiff.

3. Push dough into a 9 x 13 inch pan. Sprinkle dough with mini chocolate chips.

4. Put in the oven for 12 to 16 minutes or until desired consistency.

Strawberry frostedI spread the melted chocolate chips out after the brownies had cooled a bit and then sprinkled more chocolate chips on top.

As you can see, I frosted my brownies with leftover strawberry frosting from my shortbread cookies. It’s delicious, what can I say?