Bars + Brownies – FoodWatcher

Layered Peanut Butter Crunch Brownies

peanut butter crunch brownies in shape of a heart

These decadent Peanut Butter Crunch Brownies come from my 100 Cookies cookbook, and I couldn’t resist baking them in the shape of a heart for Valentine’s Day. Peanut butter and chocolate go together like eggs and bacon, macaroni and cheese, coffee and doughnuts; maybe even Romeo and Juliet. It’s a favorite combination, and the perfect way to celebrate any holiday. The layers are comprised of My Favorite Brownie recipe as the base, a creamy peanut butter filling with cacoa nibs for crunch, and a smooth, glossy chocolate ganache. The cacao nibs add both a bitter note that offsets the sweetness and richness of the chocolate and peanut butter, and a much-needed crunch. My favorite brownies have a deep chocolate flavor, slightly chewy texture (a nod to the boxed brownies of my youth), and beautiful shiny top. Each bite has the best brownie elements – chewy, fudgy, and chocolate heaven. They also make a great Marshmallow Swirl Brownie. How to Make Layered Peanut Butter Brownies: More Brownie Recipes:

The post Layered Peanut Butter Crunch Brownies appeared first on The Vanilla Bean Blog.

Peppermint Hot Chocolate Brownies

I am a big fan of peppermint and chocolate during the Holiday season (my Chocolate Peppermint Ice Cream Cake is always enjoyed), as chocolate and mint have always been a favorite combination in the cold winter months. I like to include some kind of brownie in my cookie gift boxes, and decided to experiment with a Hot Chocolate version, full of chocolate, mint, and marshmallow. After much testing, I decided to use my Cakey Brownies from 100 Cookies as the base; they are less rich than My Favorite Brownies so they work well with added ingredients. I added both a milk chocolate ganache and marshmallow fluff swirl, and then topped everything off with a dark chocolate drizzle and crushed peppermint. Flavor Components of Peppermint Hot Chocolate Brownies: The quality of the chocolate is the result of Ghirardelli’s commitment to control all steps of the chocolate-making process, from roasting the cocoa beans, to refining the product for smoothness and well-balanced flavor. In addition, the company understands that sustainable sourcing and knowing the origins of the cocoa beans speaks to the quality of the finished product. How to Store Brownies: Store brownies in an airtight container in the refrigerator for up to […]

The post Peppermint Hot Chocolate Brownies appeared first on The Vanilla Bean Blog.

Chocolate Pecan Pie Bars

When I asked what kind of pie is on your holiday tables in December, you had so many delicious suggestions. Chocolate and pecan, in their many different variations, were the most mentioned. So that’s where I found inspiration for these bars, which are easy to make and everything you love about pecan pie, with the addition of a rich chocolate layer, and sweetened condensed milk (no corn syrup) poured over the top before baking. The simple pat-in-the-pan crust has pecans in it as well for depth of flavor, and lard makes it very flaky. I find pie bars to be less intimidating than making pie, and the results are just as delicious. I decided to streamline a typical pecan pie by making a pat-in-the-pan pie crust, using sweetened condensed milk for rich flavor, and adding a single egg to help bind the filling and slightly lightening the rich condensed milk. Bourbon is optional, but also helps cut the sweetness and adds great flavor. Additionally, these bars pack well for holiday cookie boxes. Lard Makes Great Pie Crusts Lard has a lot of advantages in pastry making. It’s ideal for pie crusts (sweet or savory), as it makes a great non-hydrogenated alternative […]

The post Chocolate Pecan Pie Bars appeared first on The Vanilla Bean Blog.

Raspberry Rhubarb Streusel Pie Bars

rhubarb bars on a plate with a dollop of whipped cream

Raspberry Rhubarb Streusel Pie Bars are the perfect introduction to Spring baking. I love the sweet-tart, jammy filling with the buttery press-in crust, and oat streusel topping that adds a nice crunch. This post is sponsored by Lodge Cast Iron, and I’ve used their Casserole Pan to make the pie bars, which ensures a crisp crust and even baking, and the handles make it easy to get the pan in and out of the oven. Plus it’s highly versatile and lasts forever! More Rhubarb Recipes: Rhubarb Blackberry Streusel Buns Buttermilk Cake with Rhubarb Buttercream Rhubarb Lemonade

The post Raspberry Rhubarb Streusel Pie Bars appeared first on The Vanilla Bean Blog.

Brown Butter Brownie Cookies

I love Brownie Cookies (and brownies!), and was excited to try this brown butter version from Jesse Szewczyk’s new book, Cookies: The New Classics. “Bittersweet chocolate, nutty brown butter, and molasses-y dark brown sugar meld together to create the ultimate brownie cookies that is fudgy, dense, chewy, and pleasantly bitter.” Brownie cookies emulate a regular brownie with rich chocolate flavor and a fudge-like center. Jesse writes that “[t]he key to getting the dramatic cracks on top is to be patient and whip the eggs until they are pale and ribbony, and then work quickly so the melted chocolate doesn’t cool before the cookies go into the oven.” My kids proclaimed them absolutely delicious and I had to hide them from myself. I am a firm believer that there is room for all the cookbooks and all the cookie recipes in the world, so I was excited to see Jesse’s new book on Cookies! It is a beautiful collection, and I am excited to bake more from it: the Malted Mudpie Whoopie Pies and Minty Shortbread Sandwich Cookies are top on my list. More Cookie Recipes: Chewy Brown Sugar Cookies Pan-Banging Chocolate Chip Cookies Neapolitan Cookies

The post Brown Butter Brownie Cookies appeared first on The Vanilla Bean Blog.

(Almost) No-Bake Cheesecake Bars with Cranberry Red Wine Swirl

no-bake cheesecakes bars with cranberries, sitting next to a pink knife

I’ve made many variations of these almost no-bake cheesecake bars, but this cranberry red wine swirl variation has become a favorite during the cooler months when fresh cranberries are in season. They’re simmered with red wine, cinnamon, and sugar to create a delicious quick jam. The red wine and cranberries compliment each other perfectly, and there is just a hint of cinnamon to add a spicy warmth. The filling is based on the Cherry Red Wine Cheesecake Bars from 100 Cookies, but I went with a no-bake cheesecake in this version to make things simple. The secret to no-bake cheesecake is using a combination of cream cheese and heavy cream, creating a cool and creamy filling that sets easily in the refrigerator. The graham cracker crust only needs to bake a few minutes, just to ensure it’s crisp, and provides a sturdy base for the cheesecake. I’ve used Cuisinart’s new Blushing Coral 5.5 Quart Stand Mixer to make these! Which would be a great holiday gift, and the color is beautiful. More No-Bake Cheesecake Recipes: (Almost) No-Bake Cheesecake with Jam Swirl (Almost) No Bake White Chocolate Cheesecake With Sour Cherry Swirl

The post (Almost) No-Bake Cheesecake Bars with Cranberry Red Wine Swirl appeared first on The Vanilla Bean Blog.

7 Brownie Recipes You Need To Make

Brownies are the truest form of comfort, right next to my pan-banging chocolate chip cookies. They can be made via many different techniques and ingredients, but the 7 recipes that follow are my favorite iterations. Most of them are based on my Chewy, Fudgy Brownies, which I’m highly devoted to. Imagine if boxed brownies and all their chewy goodness were actually chocolatey and delicious. That’s these! Secrets to Great Brownies Use good quality chocolate. I prefer bittersweet chocolate, and dutch cocoa powder. Since brownies are all about the chocolate, you want to like what you use! Don’t overbake your brownies. Check them periodically throughout baking to ensure you catch them at the right time. If you overbake, the brownies will be dry. Using both melted chocolate and cocoa powder will give you robust chocolate flavor and great texture. That lovely, papery layer on top is the result of whisking the eggs and sugar very well, before folding in the other ingredients. So didn’t skimp on the whisking. What Ingredients Make Brownies Fudgy You’ll notice in my Chewy, Fudgy Brownies, there is a higher fat to flour ratio, which means BOTH butter and oil to a small amount of flour. And […]

The post 7 Brownie Recipes You Need To Make appeared first on The Vanilla Bean Blog.

Raspberry White Chocolate Brownies

These brownies have officially made me a fan of white chocolate, something I vowed I wasn’t for years. The tart raspberry filling and the sweet chocolate swirled together is a perfect combination To keep the cream cheese swirl vibrantly pink, you can add a few drops of food coloring. More Brownie Recipes: Peanut Butter Brownies With Candied Cacao Nibs My Favorite Brownies Marshmallow Swirled Brownies

The post Raspberry White Chocolate Brownies appeared first on The Vanilla Bean Blog.