Brownie Cookies

I love cookies and brownies, two of my all-time favorite desserts. Combine them in ONE recipe and you’ve got the BEST dessert ever. These Brownie Cookies are phenomenal. The recipe is from 100 Cookies by Sarah Kieffer, one of my new favorite cook…

I love cookies and brownies, two of my all-time favorite desserts. Combine them in ONE recipe and you’ve got the BEST dessert ever. These Brownie Cookies are phenomenal. The recipe is from 100 Cookies by Sarah Kieffer, one of my new favorite cookbooks. It is ALL about cookies, so of course I am a huge…

The post Brownie Cookies appeared first on Two Peas & Their Pod.

Cranberry Cobbler Bars.

Hellllo cranberry cobbler bars! This is the most perfect holiday dessert that you can make ahead of time. It’s also perfect if you’re not into pumpkin! And… it’s sort of hot pink and pretty?! I’m sold. We’re continuing our Thanksgiving series today with this not-so-traditional dessert. I know that I promised you classics this week. […]

The post Cranberry Cobbler Bars. appeared first on How Sweet Eats.

Hellllo cranberry cobbler bars!

cranberry cobbler bars

This is the most perfect holiday dessert that you can make ahead of time. It’s also perfect if you’re not into pumpkin!

And… it’s sort of hot pink and pretty?!

I’m sold.

cranberry filling

We’re continuing our Thanksgiving series today with this not-so-traditional dessert. I know that I promised you classics this week. But the truth is that I already have a really great pumpkin pie on here. I have another pumpkin mousse version coming soon. But today, I wanted to share something that you can prepare a day or two ahead of time to make the entire process easier.

cranberry filling

If you have a copy of The Pretty Dish, then you’ll probably recognize this recipe as a riff on the blueberry peach cobbler bars! 

The bars are RIDICULOUSLY good. They start with a shortbread crust. Then there’s a fruity filling finished with a crumbly topping. 

Oh my heavens. Love.

cranberry cobbler bars before baking

So! I made this filling cranberry sauce-ish. I wanted it to be able to hold up inside the bars. You do need to cook the cranberry mixture here so it’s slightly more high maintenance than the original bars. But it’s worth it. Plus, you can make that ahead of time if you want.

cranberry cobbler bars before baking

The great news is that if you make your own whole berry cranberry sauce, you should be able to use that too! These are a great treat if you’re trying to get rid of cranberry sauce leftovers. 

And I’ll tell you a little secret… if you just want to buy a can of whole berry cranberry sauce (not the jelly!) – it will work too. 

cranberry cobbler bars

Everyone always freaks over these bars!

I have a strawberry version here on the blog and they are just so easy, so delicious and such a hit. You can truly use almost any fruit you love. The cranberry just adds such a wonderful seasonal flavor. Sweet and tart, which is the perfect complement to the buttery shortbread crust and crumble.

cranberry cobbler bars

Make them ahead! Leftovers are delish. And everyone can take a bar home. YUM.

cranberry cobbler bars

Cranberry Cobbler Bars

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Cranberry Cobbler Bars

These cranberry cobbler bars are the perfect fall dessert. Shortbread crust and cinnamony, brown sugar cranberry filling make these perfect!
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 45 minutes
Cooling Time 1 hour
Total Time 2 hours 10 minutes
Servings 16 to 20 bars
Author How Sweet Eats

Ingredients

cranberry layer

  • 3 ½ cups fresh cranberries
  • cup sugar
  • 2 tablespoons water

crust and topping

  • 3 cups all-purpose flour
  • 1 cups sugar
  • ½ teaspoon salt
  • ¾ cup unsalted butter melted

filling

  • 3 large eggs
  • 1/3 cup half and half
  • 1 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch
  • ¼ teaspoon cinnamon
  • pinch of salt

Instructions

  • Preheat the oven to 350 degrees F. Spray a 9x13 inch baking dish with nonstick spray.
  • Make the cranberry filling first. Heat the cranberries, sugar and water together in a saucepan over medium heat. Simmer, stirring often, until the berries begin to burst, the sugar melts and the mixture thickens, about 8 to 10 minutes. Remove the heat and let cool to room temperature.
  • For the crust and topping: Stir the flour, sugar and salt together in a large bowl. Add the melted butter and stir until a shortbread-like dough comes together. I even use my hands to bring it together. Press half of the dough into the bottom of the dish.
  • For the filling: In another bowl, whisk together the eggs, half and half, sugar, vanilla, cinnamon, salt and cornstarch. Gently fold in in the cranberry filling.
  • Pour the mixture over top of the crust. Crumble the rest of the dough over top of the cranberry mixture. Bake for 45 to 50 minutes, until the bars are set and no long jiggly. Cool completely (thi is important! You can even cool overnight.) before slicing into squares!

cranberry cobbler bars

Dream dessert!

The post Cranberry Cobbler Bars. appeared first on How Sweet Eats.

Marshmallow Peanut Butter Brownies #26

Marshmallow Fluff + Peanut Butter + Brownies = Yes, please. From 100 Cookies Notes This recipe also needs the recipe for My Favorite Brownies (instructions below). I actually prefer these brownies on the second day; the marshmallow fluff softens and th…

Marshmallow Peanut Butter Brownies

Marshmallow Fluff + Peanut Butter + Brownies = Yes, please. From 100 Cookies Notes This recipe also needs the recipe for My Favorite Brownies (instructions below). I actually prefer these brownies on the second day; the marshmallow fluff softens and the chocolate flavor intensifies. PRINT RECIPE 1/2 cup [107 g] creamy peanut butter 1/4 cup [30 g] confectioners’ sugar 2 tablespoons [29 g] unsalted butter, at room temperature 3/4 teaspoon pure vanilla extract Pinch salt 1 recipe My Favorite Brownies 1/2 cup [70 g] store-bought marshmallow fluff Adjust an oven rack to the middle of the oven. Preheat the oven to 350F [180C]. Grease a 9 x 13 in [23 by 33 cm] baking pan and line with a parchment sling. In a medium bowl, mix together the peanut butter, sugar, butter, vanilla, and salt until combined and completely smooth. Make the brownie batter as directed (but do not bake it!). Pour the brownie batter into the prepared pan. Dollop the peanut butter filling and the marshmallow cream over the top, alternating the two. Drag the tip of a butter knife through the batter, creating swirls. Bake until the sides of the brownies have set, the top is starting to […]

The post Marshmallow Peanut Butter Brownies #26 appeared first on The Vanilla Bean Blog.

Berry Lemonies

Hey friends! I’m sharing the recipe for these super sweet squares today and they are berry berry good. This crowd pleaser is based off my regular Lemony Lemonies recipe and I think you’ll love it. They’re like brownies, but totally lemony. They are packed with lemon flavor and dotted with fresh blueberries throughout. And when […]

Berry Good Lemonies

Hey friends! I’m sharing the recipe for these super sweet squares today and they are berry berry good. This crowd pleaser is based off my regular Lemony Lemonies recipe and I think you’ll love it. They’re like brownies, but totally lemony.

Lemon and Blueberries

They are packed with lemon flavor and dotted with fresh blueberries throughout. And when I say packed, I mean you better pucker up because these are for all my lemon lovers out there.

Berry Lemonies Ingredients

Now, let’s grab our ingredients and get baking.

Berry Lemonies

Done. Just kidding. But dang, these look so good. I can taste them through the screen.

Lemon Zest

Fresh lemons and lemon zest are key to sweet success when baking these. I used a grater for zesting this time and I don’t think I will ever go back. So much easier than a regular zester. And the best part about making them is that you don’t even need a mixer. Just stir all the ingredients together in a large mixing bowl and you are good to go. (more…)

Peanut Butter Brownies

Peanut Butter Brownies
The BEST peanut butter brownies! Homemade fudgy brownies stuffed with a peanut butter filling taste like the most amazing peanut butter cups!
READ: Peanut Butter Brownies

Peanut Butter Brownies

The BEST peanut butter brownies! Homemade fudgy brownies stuffed with a peanut butter filling taste like the most amazing peanut butter cups!

READ: Peanut Butter Brownies

Chewy Black and White Blondies

Chewy Black and White Blondies
These Chewy Black and White Blondies are bar cookies that have swirls of both chocolate and vanilla, making them a crowd pleasing favorite that the whole family will enjoy! The recipe is simple to make, which is one of the things that I love about it. It starts with just one vanilla batter, …

The post Chewy Black and White Blondies appeared first on Baking Bites.

Chewy Black and White Blondies
These Chewy Black and White Blondies are bar cookies that have swirls of both chocolate and vanilla, making them a crowd pleasing favorite that the whole family will enjoy! The recipe is simple to make, which is one of the things that I love about it. It starts with just one vanilla batter, which is divided and has chocolate added to a portion. There is plenty of chocolate to make the brownie portion of the batter rich enough to satisfy any chocolate lover, while still being perfectly balanced with the vanilla.

The brownies are chewy and lean towards being slightly cakey, rather than the dense and fudgy texture that is common in most brownie recipes. This is in part because the blondies have an unusual ingredient in the batter: mayonnaise! Mayo is not a common ingredient in blondies or brownies, but there are quite a few cake recipes out there that include it. A basic mayonnaise is made with oil and egg yolks, so it adds plenty of fat to a recipe. That extra fat adds moisture and increases the tenderness of the finished baked good. In the case of this recipe, the brownies are slightly cakey and very chewy without being dry. It’s a deliciously addictive texture for a bar cookie to have!

The blondies will be ready to eat once they have cooled to room temperature, but I find that they are even better the day after they have baked. After being store in an airtight container overnight, the vanilla and chocolate flavors of the blondies really come out and deliver even more impact than they have when they’re freshly baked. Dress them up with a drizzle of chocolate ganache or a smear of vanilla frosting for extra sweetness, or simply enjoy them as-is. Leftovers will keep in an airtight container for a few days.

Chewy Black and White Blondies
1/4 cup sugar
1/4 cup unsweetened cocoa powder
1/2 tsp instant coffee or espresso powder
3 tbsp water, warm
2 1/2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1/2 cup butter, room temperature
1 1/2 cups sugar
2 large eggs
2 tsp vanilla extract
3/4 cup mayonnaise

Preheat oven to 350F and grease a 9×13-inch baking pan. Line base of pan with parchment paper for easier removal.
In a small bowl, combine 1/4 cup sugar, cocoa powder, hot water and instant coffee. Whisk to combine and set aside.
In a medium bowl, whisk together flour, baking soda, baking powder and salt.
In a large bowl, cream together butter and 1 1/2 cups sugar until light and fluffy. Beat in eggs one at a time, followed by the vanilla and mayonnaise. Blend in the flour mixture, stirring until no streaks of flour remain.
Transfer 1 cup of batter to the small bowl containing the cocoa mixture and stir until uniform.
Spread vanilla batter into prepared pan. Top with chocolate batter and drag a knife through to create a swirling pattern (don’t over marble, though!).
Bake for about 30 minutes, until a toothpick inserted into the center comes out clean or with only a few moist crumbs attached.

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Fudgy Gluten-Free Chocolate Brownies

It is hard to believe these fudgy, dark, and dense brownies are vegan and gluten free, but they are! You can also make them all in one bowl — so easy! Continue reading “Fudgy Gluten-Free Chocolate Brownies” »

It is hard to believe these fudgy, dark, and dense brownies are vegan and gluten free, but they are! You can also make them all in one bowl — so easy!

Continue reading "Fudgy Gluten-Free Chocolate Brownies" »

Vegan Sourdough Brownies

The best vegan brownie I’ve ever made, these are SO fudgy with a crispy meringue-like top and a gooey centre. Such a delicious way to use up that sourdough discard too! After people started making my original sourdough brownies recipe from last year, I had a few requests for a vegan version. I knew from past experience of brownie testing that veganising the recipe wouldn’t just be as simple as replacing the eggs with flaxseed. In brownies, the eggs form an essential part of the ‘bulk’, coagulating upon cooking to hold everything together whilst maintaining that key fudginess we all love. In my non-vegan recipe, the eggs are even more essential, providing that crackly top and a light texture. After some experimentation I came up with a combination of ingredients to replace the eggs: Aquafaba: the obvious choice here for that meringue-y effect was aquafaba (i.e. chickpea liquid which can whip up like egg whites). I replaced the majority of the egg volume with whipped up chickpea liquid which gave me the crispy, crackly crust. However, aquafaba doesn’t coagulate on cooking so I needed to turn to some other ingredients for that… Ground almonds + cornflour: I initially used some […]

The post Vegan Sourdough Brownies appeared first on Izy Hossack – Top With Cinnamon.

Overhead view of sliced vegan sourdough brownies

The best vegan brownie I’ve ever made, these are SO fudgy with a crispy meringue-like top and a gooey centre. Such a delicious way to use up that sourdough discard too!

After people started making my original sourdough brownies recipe from last year, I had a few requests for a vegan version. I knew from past experience of brownie testing that veganising the recipe wouldn’t just be as simple as replacing the eggs with flaxseed. In brownies, the eggs form an essential part of the ‘bulk’, coagulating upon cooking to hold everything together whilst maintaining that key fudginess we all love. In my non-vegan recipe, the eggs are even more essential, providing that crackly top and a light texture.

View of the gooey centre of vegan sourdough brownies

After some experimentation I came up with a combination of ingredients to replace the eggs:

  1. Aquafaba: the obvious choice here for that meringue-y effect was aquafaba (i.e. chickpea liquid which can whip up like egg whites). I replaced the majority of the egg volume with whipped up chickpea liquid which gave me the crispy, crackly crust. However, aquafaba doesn’t coagulate on cooking so I needed to turn to some other ingredients for that…
  2. Ground almonds + cornflour: I initially used some extra flour in the recipe to provide that coagulation/bulk but that made them have a weird claggy texture, almost like a dense chocolate cake rather than a tender brownie. Ground almonds provide bulk whilst giving a moist, fudgy texture. They’re also fatty so provide the missing richness we lose from not having egg yolks. I also added in some cornstarch for that extra coagulation factor – it helps the brownies maintain more stuctural integrity once cooled but it is optional so if you don’t have any, they’ll still work.
  3. Baking soda: the last aspect the eggs provide is LIFT! We get a lil bit of that from the aquafaba but, as the aquafaba doesn’t set, we need something else to just give a slight bit of rise to the brownies. Good old baking soda to the rescue! It reacts with the acidity of the sourdough discard in the batter.
closeup of vegan sourdough brownies with aquafaba

I would say these are still different to the original brownies as they’re more fudgy and less moussey BUT they are INCREDIBLY good brownies. I think if I had been given one and didn’t know they were vegan, I wouldn’t be able to tell. Part of this is kind of down to the fact there’s not GODDAMN FLAXSEED or CHIA SEED getting stuck in my teeth when I eat them! hahaha.

Other vegan sourdough discard recipes:

NB: I’ve provided DETAILED ingredient notes below the recipe. I recommend reading through the recipe & reading the notes before you start, just so you have all the info. There are substitution notes too for if you don’t have some of the ingredients but if your Q isn’t answered there, please leave a comment/DM me/ Email me and I’ll get back to you ASAP.

Vegan Sourdough Brownies

Vegan Sourdough Brownies

Yield: 16 brownies
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Ingredients

  • 120g (1/2 cup) aquafaba (chickpea/black bean/kidney bean water) (see notes)
  • 1/4 tsp cream of tartar, optional
  • 250g (1 cup + 2 tbsp) caster sugar (i.e. superfine sugar) or granulated sugar
  • 100g (7 tbsp) vegan block 'butter' (75% fat content minimum)
  • 150g (5.3 ounces) dark chocolate (60-70% cocoa content), broken into small chunks
  • 200g (1 cup) sourdough discard, 100% hydration
  • 1 tsp vanilla extract
  • 50g (1/2 cup) unsweetened cocoa powder, I used Guittard cocoa rouge
  • 70g (3/4 cup) ground almonds (almond flour)
  • 30g (3 tbsp) cornflour (cornstarch), optional (see notes)
  • 1/4 tsp bicarbonate of soda (baking soda)
  • 1/4 tsp fine table salt
  • flaky salt, for sprinkling (optional)

Instructions

Whisk the aquafaba:

  1. Place the aquafaba and cream of tartar (if using) in the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl, if using a handheld electric whisk). Whisk on high speed until it becomes a thick pale foam, like whipped egg whites.
  2. Whilst continuing to whisk, add the sugar a few tablespoons at a time.
  3. Once all the sugar has been added, continue to whisk for 5 minutes more to ensure as much sugar as possible has dissolved. The mixture will still feel slightly grainy if you rub some of it between your fingertips (if it feels VERY grainy, keep whisking to allow more of the sugar to dissolve). It should look glossy, thick and opaque white, like egg whites whisked to semi-stiff peaks.

NB: I've noticed that sometimes the aquafaba doesn't get AS thick as egg whites after whisking, i.e. it doesn't hold a peak when the whisk is lifted out. But as long as the mixture is opaque and roughly tripled in volume when you're done whisking, it should be fine to use.

Melt the chocolate & butter:

  1. Place the vegan butter and broken up chocolate into a small pot and place over a low heat. Stir until almost fully melted. Remove from the heat and set aside so the residual heat can melt it all fully.
  2. Once fully melted, stir the sourdough discard and vanilla extract into the pot of melted chocolate/butter mixture. It may look kind of split/grainy but this is fine.

Combine & Bake:

  1. Preheat the oven to 180°C (350°F) fan or 200°C (400°F) non-fan. Line a 7.5 x 9.75-inch (19 x 25 cm) rectangular OR an 8 or 9-inch (20 or 23cm) square brownie pan with baking paper.
  2. Mix around 1/4 of the whisked aquafaba into the melted chocolate mixture. You don't have to be gentle here as this step is to help loosen the texture of the chocolatey mixture.
  3. Now pour that loosened chocolatey mixture into the bowl of whisked aquafaba. Sift the cocoa powder, ground almonds, cornflour, bicarb and salt on top (see notes if you don't have a sieve).
  4. Use a silicone spatula to fold the mixture together gently, trying to maintain as much of that air in there as possible. Make sure you get right to the bottom of the bowl and scrape the sides too!
  5. Pour the batter into the prepared pan and bake for 25-30 minutes - the top should look dry, matte and the brownies shouldn't wobble when you shake the pan. If you insert a toothpick into the centre, it should come out with some thick, gooey batter (NOT loose, drippy batter!) attached to it.
  6. Remove from the oven and run a knife around the edges whilst they're hot to loosen any bits which may be stuck. Leave to cool for 20-30 minutes before removing from the tray and cutting into squares. They will sink in the centre as they cool so may crack a bit as this happens. You can sprinkle them with some flaky salt as well now.

Notes

Ingredients notes:

Aquafaba: This is the liquid from a can of cooked beans. I tested these brownies with the liquid from can of chickpeas and black beans (Sainsbury's own brand). Both worked great. I like to make sure I shake the can a lot before I open it & drain off the aquafaba which helps to dislodge the sediment from the bottom of the can (which I believe helps the aquafaba to whip up more reliably). If your aquafaba isn't whisking up properly, try reducing it over a low heat until halved in volume before measuring and using in the recipe. Also, note that aquafaba definitely takes longer to whisk into a stiff foam than egg whites do, so give it some time!!! A stand mixer is the best option here as the extra power makes it whip up in no time whereas my experience using hand-held whisks is that it takes longer to reach the right consistency.

Cream of tartar: I add this to help stabilise the aquafaba foam which, in the end, leads to slightly less sunken brownies. However, I've tested it multiple times without COT and they're just as good, probably just a bit fudgier in the end.

Caster/ superfine sugar: golden caster sugar works here as well as white caster sugar. If you can't get this, try blitzing granulated sugar in a food processor or blender until fine (let it settle before removing the lid!). Likewise, powdered sugar (icing sugar) works - just make sure you're using the same weight (so if you're measuring by volume you'll need to adjust the number of cups). Otherwise, just use granulated sugar - this means you'll probably have to whip the mixture for longer and you may not get as fine a texture.

Vegan butter: I used Naturli vegan block (from Sainsbury's in the UK) which is a solid block 'butter' with a fat content of 75%. DO NOT use a low fat margarine here!

Vegan dark chocolate: I used a Guittard 70% chocolate here but Pico is also a great brand of vegan chocolate to use. Otherwise, check the packet of your chocolate to ensure it's vegan - most dark chocolates around 70% cocoa content already are dairy-free.

Sourdough discard: This isn't leavening the brownies so it does not need to be active. I save my discard in the fridge in a lidded container for a week or two and then use it for baking. 100% hydration means that your sourdough is fed with equal weights of water and flour. My sourdough starter is 50:50 rye and white wheat flour but an all white starter, or a 50:50 white/wholemeal wheat flour starter will also work.

Ground Almonds: Other good substitutes are ground hazelnuts or ground cashews. If you can't do nuts, try ground sunflower seeds. You can make your own by pulsing nuts/seeds in a food processor or blender until mealy.

Cornflour: These do work without the cornflour in them but they will be a bit softer and more fragile. The cornstarch just helps bind things together a bit better but if you don't have any, they will still work out.

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Method notes:

No sieve: instead, combine the cocoa powder, ground almonds, cornflour, bicarb and salt in a small bowl. Stir together with a whisk or a fork to remove any lumps.

Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

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