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a year of brownies

Peppermint Hot Cocoa Brownies

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Why peppermint hot cocoa brownies? 

Honestly, foodie friends,  this is my favorite seasonal flavor combo- even more so than pumpkin spice! 

There’s nothing better than a creamy cup of hot cocoa on a cold night!  This brownie is just that… but in dessert form!  My favorite holiday tradition is watching Christmas movies with my family why enjoying hot cocoa out of our Disney resort mugs.   It’s like bringing a little of the magic home with us.  Now we have a new dessert to pair the cocoa with. 

I have made other desserts with this flavor combo, but this is the first time I’ve used it for a brownie.  I’m loving the hint of cool peppermint, the crunchy crushed candy canes, and the deep, rich chocolatey goodness in every bite. 

Last of the brownie recipes… for 2020!

Sadly, it’s the final inspiration from Food Network Magazine’s “A Year of Brownies”.  It’s my favorite, up there with the “Irish Whiskey mug brownie ” and the “Cookie Jar Brownie”.   If you tried any of these recipes, let me know! 

Peppermint Hot Cocoa Brownies

Although this peppermint hot cocoa brownie recipe is called a brownie, it reminds me more of cake.  It’s topped with peppermint buttercream,  sprinkled with crunchy crushed candy cane topping, and bakes up nice and tall in the 9×13 baking dish.  After cutting a slice, you’ll see. It’s so decadent and so pretty!   Serve yourself a big piece and enjoy on a fancy plate with a fork and cup of coffee! 

My inspiration for this recipe was, of course, the magazine piece from earlier this year.  It’s been tweaked a bit, and I added my own personal favorite buttercream recipe.  What’s a cake without sprinkles?  Toss some fun holiday sprinkles in with the crushed candy cane topping! 

Now get into YOUR kitchen and bake up a batch or two over the holidays! 

Print Recipe

PEPPERMINT HOT COCOA BROWNIES

Ingredients

  • 1 1/2 cup cups all purpose flour
  • 1/2 cup unsweetened cocoa powder 
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 sticks butter
  • 8 oz semi sweet chocolate chips 
  • 1 cup sugar
  • 1 cup light brown sugar
  • 4 large eggs
  • 2 tsp vanilla
  • 1/2 cup milk

Peppermint Buttercream Frosting

  • 1/2 cup butter softened
  • 1/2 cup vegetable shortening
  • 4-5 cups powdered sugar
  • 2-4 tbsp milk
  • 2 tsp peppermint extract

Instructions

Brownie

  • Pre heat oven to 325.
  • Lightly grease a 9×13 in. baking dish.
  • Whisk flour, cocoa powder, baking powder, baking soda,and salt in bowl.
  • On stovetop in saucepan, , melt butter and chocolate chips on low heat until melted. Remove from heat and add in eggs one at a time until incorporated. Add vanilla and milk. 
  • Add the chocolate mixture to the dry ingredients and stir until combined.  Spread batter into prepared pan and bake 35-40 mins. or until toothpick in center comes out clean.  Cool completely in pan on cooling rack.

Peppermint Buttercream Frosting

  • Combine all ingredients in standing mixer (or bowl and use hand mixer) . Beat until frosting is spreadable consistency. 
  • When brownies are completely cooled,  spread frosting over top using offset spatula. Sprinkle with crush candy canes or peppermint candies and your favorite festive sprinkles. 

Check out last week’s post, Spiced Nut Mix!

Happy Holidays! 

 

 

 

 

Pumpkin Pie Brownies

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Happy Thanksgiving Week, Foodie Friends! 

Thanksgiving day is traditionally the 4th Thursday in November, but it’s 2020 and we need all the happiness and holiday we can get!  Agree? So I’ll celebrate for the entire week!

I seriously fell behind on my recipe testing this month. Being a custom baker at this time of the year is always fun, yet challenging. I’m often busy with many special orders and events, and with the exception of the events (again, 2020) I was blessed with many extra special custom orders. 

No worries, I did find the time this past weekend to make this month’s brownie!  This seasonal flavored brownie a delicious addition to your Thanksgiving dessert menu, or the perfect treat for the holiday weekend. Who doesn’t need a little slice of pie for breakfast on Thanksgiving morn?  Or a snack after black friday shopping (or, it’s 2020 so ) WHILE online black friday shopping , lol!

With three layers, it took sometime to prep, assemble and bake. But the ingredients are simple, each layer is easily combined in a bowl or microwave, and there’s no heavy mixing or equipment needed. I used one big bowl and washed it thoroughly in between making each layer.  I also  utilized the microwave instead of a double boiler to make the brownie layer. 

You do need to cool this “pie”  for at least 2 hours before serving. It’s well worth the wait. 

Please go to the original recipe that I followed to take on this seasonal brownie dessert.

A little slice of pumpkin pie brownie is a sweet seasonal spin on two dessert favs!

I cannot WAIT to share December’s recipe with you, as it will also be a seasonal flavor that will make your taste buds tingle. 

Happy Thanksgiving! 

Gina 

 

Very Berry Brownie Crumble

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What a mouthful, foodie friends.   A mouthful to say , and a mouthful to enjoy!   Trust me,  Sunday dessert for the family this weekend was a hit! 

The original brownie recipe came from Food Network Magazine, and I adapted it to reflect what I had on hand.   I’m 8 months into “A year of Brownies” in the magazine, and this is the August brownie. Just in time for back to school for the college kids.  A pan of these will head back to school with my son when he leaves later this week! 

Although this brownie recipe involves multiple steps, it’s well worth the effort.  With a rich chocolate brownie layer, sweet/tart berry filling, and a topping of oats, flour and butter, what’s not to love?  Absolutely my favorite brownie yet!  I used a frozen mixed berry blend, omitted almonds, and substituted all purpose flour for almond flour (as I was out of the latter). Still, a delicious dessert treat that the whole family loved. 

Print Recipe

VERY BERRY BROWNIE CRUMBLE

Ingredients

Filling and topping ingredients:

  • 1 bag frozen mixed berry blend of your choice
  • 1/4 C Sugar
  • 1 tbsp lemon juice
  • 2 tsp cornstarch
  • 2 tsp water
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1/4 C rolled oats
  • 1/2 C brown sugar
  • 7 tbsp butter softened

For the brownies:

  • 12 oz bag of chocolate chips
  • 1 stick of butter
  • 3/4 C brown sugar
  • 3/4 C sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1 1/2 C all purpose flour

Instructions

Prepare the filling :

  • Combine fruit, sugar, and lemon juice in pot on stovetop. Cook over medium heat, bring to boil. Reduce heat and simmer, cook , stirring until juice is reduced, about 10 minutes.  In separate bowl, mix water and corn starch.  Add mixture to berries and cook until thickened. Remove from heat and add extracts. Allow to cool while making brownie batter and topping. 

Assemble the topping:

  • Combine topping ingredients in a bowl , then add in butter and mix until blended and crumbly. Refrigerate until ready to use. 

Make the brownies:

  • Preheat oven to 350. Spray 9×13 pan with butter/olive oil spray to prevent sticking. Then, melt chocolate and butter in saucepan on stove top.  Remove from heat and add sugars.  Whisk in eggs and extracts. Add flour  and pinch of salt , mix thoroughly. 

Assemble the layers:

  • Spread batter in prepared pan. Top with berry filling, then top the filling with the oat mixture. Bake until tester comes out clean- about 40-45 minutes. Cool about 20 minutes and cut into squares. 
  • Bake this in a disposable pan, and send off with your favorite college student, deliver to a neighbor, or serve at a picnic. 

Enjoy! 

 

Gina

 

 

 

 

 

Thirsty Thursday… in a mug?

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Happy Friday Junior, Foodie Friends!

Welcome to what has become a monthly blog post-I really must get better at this writing and posting thing, lol. Well, I am thankful for my Food Network Magazine inspiration for “A Year of Brownies”.

It’s March already! I have been happily baking for my family this week, as I have my son home on spring break, as well as my niece visiting from Pittsburgh on her break. My house is full of happy taste testers! My heart is full having almost all my family together. The rest of my brood returns to the nest this weekend.

Last night I whipped up a batch of the “Irish Coffee Brownies” which happens to be the March featured brownie. You bake them in individual mugs, which are the perfect portion size for individual desserts!

I made a few minor adjustments, and I have to say they were DELICIOUS!! A little boozy (only a tablespoon of Bailey’s Irish Cream) , very dense, rich and fudgy. Highly recommend for all ages (without alcohol of course)! You could substitute the Irish Cream for a coffee flavored liqueur or Irish whiskey if you prefer. This recipe could also be the base of a brownie ice cream sundae!

I was lucky enough to find this mug at Home Goods, perfect size for “Irish Coffee Brownies” AKA “Mug Brownies”

The recipe was easy to follow, had minimal ingredients and serves four hearty dessert or snack portions of these totally cool mug brownies. You divide the batter among four microwave safe mugs, with each mug taking only 1 minute and 30 seconds to bake. Winner -winner for after dinner sweetness!

The recipe called for making your own flavored whipped cream for garnish, but I had store bought whipped cream in the fridge and opted to use that instead for ease and convenience. I had all other ingredients on hand , with the exception of coffee extract. I didn’t have that so I substituted vanilla extract and it was still amazing.

Click the link above for the original recipe. My only tweaks were store bought whipped cream and vanilla extract. We still enjoyed every bite!

I hope you try your hand at this recipe, and if you do, let me know!

Reach out to the Kitchen via email fromginaskitchen@gmail.com! I’d love to hear from you!

Until next time….

Make everyday a sweet one!

Gina