Toffee-Coffee Brownies

I’ve been craving toffee and chocolate – a wonderful combination. Especially the toffee from Azure Chocolat! (It is delicious and what I will be using for this recipe!) Check out my Azure Chocolat review! (Seriously if you are on Long Island GO HERE!) OK, let’s get to the recipe!

Toffee-Coffee Brownies

Adapted from Better Homes and Gardens 

Ingredients

• 1 19.8 – 21 ounce package brownie mix (Betty Crocker Gluten Free Brownie Mix)
  • All ingredients called for to make the brownies
• 1/2 cup toffee pieces (Azure Chocolat toffee) or your favorite toffee
• 2 – 3 tablespoons instant espresso powder or instant coffee crystals
• 3/4 cup canned vanilla frosting (Betty Crocker)
• 1 tablespoon Irish cream liqueur or coffee liqueur
• 1/4 cup toffee pieces (Azure Chocolat toffee)

1. Preheat oven to 350ºF. Line a 9-inch square baking pan with foil, extending the foil up and over the edges of the pan. Grease foil very well (Earth Balance Vegan Butter works well); set aside.
2. Prepare brownie mix according to package directions, except stir the 1/2 cup toffee pieces and the espresso powder into batter. Spread batter into prepared pan.
3. Bake in preheated oven for 35 minutes.
4. Cool in pan on a wire rack. Remove baked mixture from pan by lifting foil. Make sure your brownies are cooled COMPLETELY before you frost them – a cool brownie is a happy brownie! 🙂
5. In a small bowl, combine vanilla frosting and liqueur.
6. Spread frosting mixture onto cooled brownies. Sprinkle with the 1/4 cup toffee pieces. Cut into bars.
7. Serve with rice whipped cream and your favorite gluten free ice cream! (or non-dairy ice cream)

ENJOY!!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Butterfinger Brownies

Nobody lays a finger on my Butterfinger BROWNIES! Once again I’m in a chocolatey craving and brownies are sure to fix that quickly. Candy packed brownies are always delicious.

Butterfinger Brownies

Not a Butterfinger fan, substitute your favorite candy!

Ingredients

• 8 ounces semi-sweet chocolate chips
• 8 tablespoons (1 stick) unsalted vegan butter, cut into chunks
• 4 tablespoons dutch process cocoa powder
• 3 large eggs
• 1 1/4 cups granulated sugar
• 2 teaspoons pure vanilla extract
• 1/3 cup creamy peanut butter
• 1/2 teaspoon salt
• 1 cup all-purpose gluten free flour
• 4 regular-sized Butterfinger bars, coarsely chopped

1. Preheat oven to 350ºF. Spray an 8″ square baking pan with nonstick cooking spray or grease with vegan butter.
2. Microwave chocolate chips and butter in microwave for about 45 seconds. If not mostly melted, microwave for 20 more seconds. Stir until smooth. Whisk in the cocoa powder. Set aside.
3. Whisk together eggs, sugar, vanilla extract, peanut butter and salt until combined.  Whisk the warm chocolate  mixture into the egg mixture. Stir in the flour until just combined.  Fold chopped Butterfinger bars into batter.
4. Pour mixture into prepared pan, spread evenly and level the surface with a rubber spatula.
5. Bake approximately 35-40 minutes. Brownies will be slightly puffed and a toothpick inserted into the center should come out mostly clean.
6. Transfer to a wire rack and cool to room temperature for about 2 hours. Cut into 1″ squares.
7. Store in a tightly sealed container; preferably in the refrigerator.

MMMmm chocolatey, peanut buttery, chewy and delicious! (Just like it should be! :D)

ENJOY!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Almond Flour Brownies

Ok super quick post about Almond Flour. They make delicious brownies. I need to to by some almond flour so I can make these (and lots of other things)

Almond Flour Brownies

Almond meal, almond flour or ground almond is made from ground sweet almonds. Almond flour is usually made with blanched almonds (no skin), whereas almond meal can be made both with whole or blanched almonds. The consistency is more like corn meal than wheat flour. Almond meal has recently become important in baking items for those on low carbohydrate diets. It adds moistness and a rich nutty taste to baked goods. Items baked with almond meal tend to be calorie-dense. Lots of gluten free bakeries use almond flour in their brownies and cakes because it is gluten free and does give it a nice nutty taste. 

Ingredients

(Makes 1 8 x 8 pan):

• 3/4 cup almond flour
• 1/4 teaspoon salt
• 2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 3/4 cup sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1 teaspoon instant coffee granules(optional)
• 1/2 cup vegan butter (Earth Balance)
• 7oz semisweet or bittersweet baking chocolate, divided OR 3/4 cup chocolate chips

1. Preheat your oven to 350ºF.
2. Mix together the almond flour, salt, cocoa powder, and baking powder and set aside.
3. In a separate bowl, melt together 4 ounces of chocolate or a scant 1/2 cup chocolate chips with the vegan butter.
4. White the chocolate is melting, beat together the eggs, sugar, vanilla and coffee granules if using.
5. Slowly pour the melted chocolate and butter into the egg/sugar mixture while whisking until fully incorporated. Don’t go too fast so that the raw eggs don’t cook upon contact.
6. Pour the chocolate mixture in with the dry ingredients and mix completely.
7. Pour the batter in an 8 x 8 pan.
8. Sprinkle the top with the remaining chocolate and gently press it into the batter.
9. Bake for 30 minutes or until a toothpick poked into the center comes out clean. Let these cool completely before cutting in. YOU NEED TO LET THE BROWNIES COOL COMPLETELY.

Ok. Almond flour! GO GET SOME! It’s good for you! 🙂 YAY!

Samoa Brownies

Samoas! One of my all time favorite girl scout cookies. As a former proud Girl Scout, these were always a top seller and they still are! I remember the year my mom was the Cookie Mom and ALL of the boxes of Girl Scout Cookies that people had ordered filled various rooms of our home. Most of those were samoas. This recipe takes that wonderful cookie and turns it into a brownie! Thanks Betty Crocker for having such a delicious brownie that goes great with caramel and chocolate and coconut.

Samoa Brownies

Ingredients

• 1 box gluten free brownie mix (Betty Crocker)
• the ingredients called for on the brownie box
• 1 cup of sugar
• 3 1/2 cups shredded coconut, toasted
• (2) 14 oz. package of caramels, unwrapped
• 1/2 teaspoon salt
• 4 tablespoons coconut milk
• 3 oz. semi-sweet chocolate

1. Prepare brownie mix with addition to the cup of sugar. Bake according to box and cool completely on a wire rack.
2. Preheat oven to 400ºF and place coconut on baking pan. Cook for 2-3 minutes. Stir coconut and cook for another 2-3 minutes until toasted. Watch closely so it doesn’t burn.
3. In a large, microwaveable bowl, add unwrapped caramels, salt, and coconut milk and cook on high for 3-5 minutes, stirring occasionally (about every 45-60 seconds). Cook until all caramels are melted and smooth.
4. Add coconut and mix together. Spread over cooled brownies. Refrigerate 4-5 hours or overnight. Remove at least 1 hour from the fridge before cutting. Cut into bars and drizzle with melted semi-sweet chocolate. Let chocolate set and enjoy. store in fridge, but remove 20-30 minutes before serving as the caramel will be hard.

Now you can have that delicious samoa taste even when the Girl Scouts aren’t knocking on your door. 🙂

ENJOY!

La la la YUM! 25 Days of Yum – German Chocolate Brownie Bars with Brown Sugar Pecan Crust

Happy National Bake Cookies Day! So preheat the oven, crack open some eggs and let’s get baking!

German Chocolate Brownie Bars with Brown Sugar Pecan Crust are not cookies but just as delicious and extra special for this sweet baking day!

German Chocolate Brownie Bars with Brown Sugar Pecan Crust and Coconut Pecan Topping 

Ingredients

FOR THE CRUST

• 16 ounces pecans
• 2/3 cup packed brown sugar
• 1/4 cup unsalted buttery spread, melted
• 1 teaspoon pure vanilla extract

FOR THE BROWNIES

• 1 cup unsalted buttery spread
• 2 cups sugar
• 4 eggs
• 1 teaspoon pure vanilla extract
• 2/3 cup unsweetened cocoa powder
• 1 cup all-purpose gluten free flour
• 1/2 teaspoon salt
• 3/4 teaspoon baking powder

FOR THE  TOPPING

• 3 egg yolks
• 1 cup sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted buttery spread such as Earth Balance Buttery Spread, at room temperature
• 1 cup rice milk
• 1 teaspoon vanilla extract
• 1 1/2 cups toasted, chopped pecans
• 2 cups packed sweetened coconut

1. To make the crust: Preheat oven to 350 degrees. Spray a 9×13-inch baking sheet with nonstick cooking spray; set aside.
2. Place the pecans in the bowl of a food processor and pulse until broken up into tiny pieces. Add the sugar and pulse until combined, then pour in the buttery spread and vanilla. Continue pulsing until combined.
3. Press the pecan mixture firmly into the prepared pan. Bake for 12 to 15 minutes, until the edges are golden and the crust feels firm.
4. While the crust is baking, make the brownies: In a medium saucepan, melt the buttery spread. Once melted, remove from heat and whisk in the sugar until combined.
5. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla.
6. Whisk in the dry ingredients until combined and pour the batter into the prepared pan, on top of the pecan crust.
7. Bake for 30 to 35 minutes, or until a toothpick inserted in the middle comes out with a few crumbs clinging to it. Allow brownies to cool completely before topping.
8. To make the topping: While the brownies are baking, mix the egg yolks, sugar, and salt together in a medium bowl. Beat in the buttery spread, then slowly beat in the rice milk and vanilla until combined. Pour into a medium saucepan set over low heat.
9. Cook, stirring constantly, until the mixture is puffy and begins to thicken (180 degrees), about 15 minutes. Pour the mixture into a medium bowl and allow to cool to room temperature. Stir in the pecans and coconut. Spread all of the mixture over the top of the brownies.

Chocolate, coconut and pecans oh my! So many elements and textures make these brownies stand out from all the rest.

ENJOY!

 

La la la YUM! 25 Days of Yum – Peppermint Candy Cane Brownies

On this green Monday, 13 days until Christmas, I bring you a minty chocolately treat. I love candy canes. That sweet peppermint taste is one of those things I look forward to this time of year. I can remember going to my grandma’s house throughout the holiday season and eat the candy canes off the christmas tree. Many popular candy cane brands such as Spangler and Bob’s are gluten free and are perfect to add that extra crunch and flavor to your favorite brownies or cookies.

Peppermint Candy Cane Brownies

Ingredients

• 3/4 cup vegetable oil
• 2 cups sugar
• 2 teaspoons pure vanilla extract
• 4 eggs
• 1 1/3 cups gluten free flour
• 1/2 teaspoon xanthan gum
• 1 cup baking cocoa
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3/4 cup crushed peppermint candy canes (or favorite peppermint candy), divided

1. Line a 13-in. x 9-in. x 2-in. baking pan with foil or parchment paper; grease and set aside.
2. In a mixing bowl, beat oil and sugar. Stir in vanilla.
3. Add eggs, one at a time, beat well after each addition.
4. Combine the flour, cocoa, xanthan gum, baking powder and salt; gradually add to the creamed mixture.
5. Set aside 2 tablespoons peppermint candy canes for garnish; stir remaining candy into creamed mixture.
6. Spread into prepared pan.
7. Bake at 350°F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on wire rack before cutting into bars.
8. Sprinkle with reserved candy.

 

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