Mint Brownie Recipe

I have worked hard to create the absolute best fudgy brownie base and man, did I succeed! 

These mint brownies start with that tried-and-true brownie recipe and then are topped with an amazing mint frosting and a silky chocolate ganache. 

The frosting has a subtle mint flavor (no toothpaste issue here), but you can add more mint flavoring if that’s your preference! Likewise, you can customize the color of the frosting to be as green (or not) as you’d like. So, if you’re looking for a sophisticated St. Patrick’s Day treat, these definitely fit the bill.

What Ingredients are in Mint Brownies?

These Mint Brownies have a fudgy brownie base, a whipped mint frosting and a decadent chocolate ganache! Here are the ingredients you’ll need for each component. 

How to Make Brownies with Mint Frosting 

1. Preheat the oven to 350° F. Line a 9×9 pan with parchment paper and set aside.
2. In the bowl of a stand mixer or in a large bowl with an electric hand mixer, cream together the melted butter, brown sugar, and granulated sugar for 3 minutes.
3. Next, add in the eggs and vanilla extract, mixing until well combined.
4. Add in the flour, cocoa powder, corn starch and salt. Mix until the batter comes together.
5. Pour into the prepared pan and spread smooth.
6. Bake at 350° F for 20-25 minutes or until a toothpick comes out mostly clean from the center and the temperature reaches 190° in the center.
7. Allow the brownies to cool completely. Once completely cool, make the mint frosting.
8. To make the frosting, beat the salted butter at a high speed with either a stand mixer or electric hand mixer for 10 minutes. The butter will be light in color and fluffy in texture.
9. To the butter add the powdered sugar, clear vanilla and mint extract. Whip for an additional 2 minutes. Add the food coloring a few drops at a time to dye the frosting your desired green. Mix well.
10. Spread the frosting onto the cooled brownies and refrigerate.  While the brownies are in the fridge, make the chocolate ganache.
11. To make the ganache layer, measure out the chocolate chips in a heat safe bowl.
12. Microwave the heavy cream for 30 seconds to 1 minute or until the heavy cream is hot and boiling.
13. Pour the heated cream over the chocolate chips and allow the chocolate chips and cream to sit for 5 minutes while covered with foil.
14. After 5 minutes, stir to combine. Once smooth, pour over top of the chilled brownies and spread to cover.
15. Return to the fridge to allow the chocolate layer to set up. Once the ganache has set, cut and serve the brownies.
16. Enjoy!

How to Store Mint Chocolate Brownies

Once your brownies have set up, cut and store in an airtight container in the fridge. Enjoy within 3-5 days.

Brownie Obsessed? Try These:

• Cadbury Egg Brownies
• Caramel Brownies 
• Lemon Brownies

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Mint Brownies

A thick fudgy brownie topped with a smooth green mint frosting and a rich chocolate ganache – these are not your ordinary mint brownies (they’re better)!

Course Dessert

Cuisine American

Keyword Mint brownies, Mint chocolate brownies, St. Patrick’s Day Brownies

Prep Time 1 hour hour 30 minutes minutes

Cook Time 25 minutes minutes

Servings 16 brownies

Calories 311kcal

Ingredients

Brownies

• 3/4 cup salted butter, melted
• 1 cup brown sugar
• 1/4 cup granulated sugar
• 3 eggs
• 1/2 tbsp vanilla extract
• 1 1/2 cup all-purpose flour
• 1/3 cup + 1/4 cup dutch processed cocoa powder
• 1/2 tbsp corn starch
• 1/2 tsp salt

Mint Frosting

• 1/2 cup salted butter
• 1 cup powdered sugar
• 2 tsp clear vanilla
• 1/8 tsp mint extract
• green food coloring

Chocolate Ganache Layer

• 1 1/2 cups chocolate chips
• 1/2 cup heavy whipping cream

Instructions

• Preheat the oven to 350° F. Line a 9×9 pan with parchment paper and set aside.
• In the bowl of a stand mixer or in a large bowl with an electric hand mixer, cream together the melted butter, brown sugar, and granulated sugar for 3 minutes.
• Next, add in the eggs and vanilla extract, mixing until well combined.
• Add in the flour, cocoa powder, corn starch and salt. Mix until the batter comes together.
• Pour into the prepared pan and spread smooth.
• Bake at 350° F for 20-25 minutes or until a toothpick comes out mostly clean from the center and the temperature reaches 190° in the center.
• Allow the brownies to cool completely. Once completely cool, make the mint frosting.
• To make the frosting, beat the salted butter at a high speed with either a stand mixer or electric hand mixer for 10 minutes. The butter will be light in color and fluffy in texture.
• To the butter add the powdered sugar, clear vanilla and mint extract. Whip for an additional 2 minutes. Add the food coloring a few drops at a time to dye the frosting your desired green. Mix well.
• Spread the frosting onto the cooled brownies and refrigerate. While the brownies are in the fridge, make the chocolate ganache.
• To make the ganache layer, measure out the chocolate chips in a heat safe bowl.
• Microwave the heavy cream for 30 seconds to 1 minute or until the heavy cream is hot and boiling.
• Pour the heated cream over the chocolate chips and allow the chocolate chips and cream to sit for 5 minutes while covered with foil.
• After 5 minutes, stir to combine. Once smooth, pour over top of the chilled brownies and spread to cover.
• Return to the fridge to allow the chocolate layer to set up. Once the ganache has set, cut and serve the brownies.
• Enjoy!

Nutrition

Calories: 311kcal | Carbohydrates: 44g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 54mg | Sodium: 136mg | Potassium: 100mg | Fiber: 0.3g | Sugar: 34g | Vitamin A: 331IU | Vitamin C: 0.04mg | Calcium: 37mg | Iron: 1mg

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The post Mint Brownies  appeared first on Cookies for Days.

Caramel Brownie Recipe

A fudgy chocolate brownie oozing with a gooey flowy caramel lava-like situation. Hi, it’s delicious and decadent and everything you need a fancy, night-in dessert to be.  Oh, and did I mention it’s topped with flaky salt to cut the sweetness a tad and add an extra level of yum? I didn’t? Well, it is. 

This elevated brownie is perfect for an at-home Valentine’s Day celebration. Or really, any day of the year! Interested in other Valentine’s treats? This recipe is part of my “Love Bites Bake-Along” series alongside the likes of Heart Hand Pies, Red Velvet Snack Cakes, Valentine’s Bark, Pink Velvet Whoopie Pies and Raspberry Cheesecake Jars.

What Ingredients are in Caramel Brownies? 

How to Make Caramel Brownies 

1. In a medium saucepan over medium heat, combine the sweetened condensed milk, salted butter, brown sugar and corn syrup. Heat while stirring constantly until the mixture reaches 225°F. or until it hits the softball stage.
2. Remove from heat and then stir in the 3 large marshmallows. Set aside until needed.
3. Preheat the oven to 350°F. Line a 8×8 pan with parchment paper and set aside.
4. In a large bowl, whisk together the butter, brown sugar, granulated sugar, eggs and vanilla until combined.
5. Fold in the flour, cocoa powder, cornstarch and salt until just combined.
6. Spread 2/3 of the brownie batter onto the bottom of the prepared pan.
7. Pour and spread the caramel onto the brownie batter in the pan.
8. Dollop the remaining brownie batter on top of the caramel and then use a toothpick to swirl the brownie batter into the caramel.
9. Bake at 350°F for 30-35 min or until the brownies are set. Allow the brownies to cool completely before cutting. Cut with a plastic knife and enjoy!
10. Best stored in the fridge because it will help the caramel stay where it should once the brownies have been cut.

How should I store caramel brownies?

Store your brownies in the fridge for up to 3 days! They technically can stay on the counter, but the caramel will hold better if chilled.

Can I freeze caramel brownies?

You totally can! Allow the brownies to cool completely and cut with a plastic knife. Wrap individual squares in parchment paper to prevent sticking and freeze in a ziptop bag. Freeze for up to 3 months!

Brownie Lover? Try These:

• Fudge Brownies
• Peanut Butter Brownies
• Frosting for Brownies

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Caramel Brownies

My famous fudge brownies layered with a smooth, gooey caramel? Sign me up! Caramel Brownies elevate a bake-sale standard into something worthy of love songs.

Course Dessert

Keyword caramel brownies

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Calories 3285kcal

Ingredients

Caramel Layer:

• 1/2 cup sweetened condensed milk
• 2 tbsp salted butter
• 1/2 cup brown sugar
• 1/4 cup corn syrup
• 3 large marshmallows

Brownie

• 3/4 cup salted butter, melted
• 1 cup brown sugar
• 1/4 cup granulated sugar
• 3 eggs
• 1/2 tbsp vanilla extract
• 1 1/2 cup all purpose flour
• 1/3 cup + 1/4 cup dutch processed cocoa powder
• 1/2 tbsp corn starch
• 1/2 tsp salt
• flake salt, for garnish

Instructions

• In a medium saucepan over medium heat, combine the sweetened condensed milk, salted butter, brown sugar and corn syrup. Heat while stirring constantly until the mixture reaches 225°F. or until it hits the softball stage.
• Remove from heat and then stir in the 3 large marshmallows. Set aside until needed.
• Preheat the oven to 350°F. Line a 8×8 pan with parchment paper and set aside.
• In a large bowl, whisk together the butter, brown sugar, granulated sugar, eggs and vanilla until combined.
• Fold in the flour, cocoa powder, cornstarch and salt until just combined.
• Spread 2/3 of the brownie batter onto the bottom of the prepared pan.
• Pour and spread the caramel onto the brownie batter in the pan.
• Dollop the remaining brownie batter on top of the caramel and then use a toothpick to swirl the brownie batter into the caramel.
• Bake at 350°F for 30-35 min or until the brownies are set. Allow the brownies to cool completely before cutting. Cut with a plastic knife and enjoy!
• Best stored in the fridge because it will help the caramel stay where it should once the brownies have been cut.

Nutrition

Calories: 3285kcal | Carbohydrates: 671g | Protein: 49g | Fat: 51g | Saturated Fat: 27g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 603mg | Sodium: 1875mg | Potassium: 1408mg | Fiber: 5g | Sugar: 521g | Vitamin A: 1821IU | Vitamin C: 4mg | Calcium: 830mg | Iron: 14mg

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The post Caramel Brownies  appeared first on Cookies for Days.

You’re going to love this EASY Cadbury Egg Brownie Recipe

I’m going to spill all of my secrets right off of the bat – this recipe doctors up a boxed brownie mix to make it extra thick, fudgy, and decadent. With a few extra ingredients like heavy whipping cream, chopped chocolate and of course Cadbury mini eggs, you can make your brownies festive and phenomenal. 

If you’re interested in more information on making easy yet delicious brownies, you can also check out my post, “how to make your boxed brownies better.”

What you’ll need to make Cadbury Egg Brownies

• Brownie mix – Use whatever brand you like! 
• Melted butter – I always use salted butter, but you can use unsalted if preferred. 
• Heavy whipping cream 
• Egg yolks 
• Chopped chocolate – Again, use whatever brand or type of chocolate you’d like. 
• Chopped cadbury mini eggs

How to make Brownies with Cadbury Eggs

1. Preheat the oven to 350° F and line a 9×9 pan with parchment paper and set aside. 
2. In a medium sized bowl, fold together the brownie mix, melted butter, heavy cream and egg yolks until combined. Avoid over mixing.
3. Fold in the chopped chocolate and chopped mini cadbury eggs. Reserve some extra for the top, if desired.
4. Pour the brownie batter into the 9×9 pan and bake at 350° for 35-45 minutes until a toothpick is inserted and a few moist crumbs are left on the toothpick. If the toothpick comes out completely clean, the brownies will be over baked. The brownies will still be very soft and still jiggle slightly when they come out of the oven. The internal temp should register above 160° F and then they are cooked through.
5. Allow the brownies to cool completely in the pan prior to cutting and serving.
6. Store in an airtight container for up to 3 days. Enjoy!

How should I store my cadbury egg brownies?

Store your cooled brownies in an airtight container on the counter for up to 3 days.

Why are my brownies dry?

If these brownies turn out dry, it is likely because they were overbaked. When your brownies are cooked, they will have an internal temperature of 160° F. They will still look slightly jiggly and a toothpick will come out with a few crumbs. Following these steps will ensure your brownies are perfectly baked and not dried out.

Brownies you NEED to try

• Peanut Butter Brownies
• Best Recipe for Buckeye Brownies
• Small Batch Brownies

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Cadbury Egg Brownies

The Easter version of my favorite elevated box brownies! Stuffed with extra chocolate, Cadbury egg brownies are easy AND taste scratch-made.

Course Dessert

Cuisine American

Keyword cadbury egg brownies

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 16 brownies

Calories 168kcal

Ingredients

• 1 box brownie mix
• 2/3 cup melted butter
• 1/4 cup heavy whipping cream
• 4 egg yolks
• 1/2 cup chopped chocolate
• 1 cup chopped cadbury mini eggs

Instructions

• Preheat the oven to 350° F and line a 9×9 pan with parchment paper and set aside.
• In a medium sized bowl, fold together the brownie mix, melted butter, heavy cream and egg yolks until combined. Make sure you avoid over mixing.
• Fold in the chopped chocolate and chopped mini cadbury eggs. Reserve some extra for the top, if desired.
• Pour the brownie batter into the 9×9 pan and bake at 350° for 35-45 minutes until a toothpick is inserted and a few moist crumbs are left on the toothpick. If the toothpick comes out completely clean, the brownies will be over baked. The brownies will still be very soft and still jiggle slightly when they come out of the oven. The internal temp should register above 160° F and then they are cooked through.
• Allow the brownies to cool completely in the pan prior to cutting and serving.
• Store in an airtight container for up to 3 days. Enjoy!

Nutrition

Calories: 168kcal | Carbohydrates: 25g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 53mg | Sodium: 96mg | Potassium: 8mg | Sugar: 16g | Vitamin A: 120IU | Vitamin C: 0.02mg | Calcium: 8mg | Iron: 1mg

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The post Cadbury Egg Brownies appeared first on Cookies for Days.

Peanut Butter Brownie Recipe

You had to know it was only a matter of time before I created a peanut butter brownie. My love of peanut butter runs deep and this fudgey, chewy, decadent brownie is the ultimate vehicle for my obsession. 

You’re going to want to make these peanut butter brownies if you love happiness, peanut butter, perfectly fudgey desserts, and surprising your friends / family with an unconventional yet undeniably yummy treat. Essentially – you need to make this peanut butter brownie recipe. It’s actually insane how good they are.

Ingredients in Peanut Butter Brownies

• Melted butter – I always use salted butter!  If you don’t have any on hand, you can use unsalted and add an extra pinch of salt to the batter. 
• Granulated sugar
• Peanut butter chips
• Eggs
• Corn syrup – This gives the brownies such a good chewy texture! 
• Vanilla extract – We have a lot of vanilla here because it compliments the peanut butter and helps flavor these brownies so well. 
• All purpose flour 
• Salt – Just regular all purpose flour and a little salt. Notice there is no baking soda or baking powder here, that is because we want our brownies fudgey!!

How to Make a Peanut Butter Brownie

1. Preheat the oven to 350° F and line a 9×9 pan with parchment paper. (If you let the parchment paper hang over the edge a little bit, it will be easier to pull the brownies out of the pan once they’ve cooled for cutting.) Set aside.
2. In a microwave safe bowl, add the butter and melt completely. This will take about 40+ seconds in the microwave.
3. Stir the granulated sugar into the butter and microwave for 1 minute.
4. Transfer the mixture to the bowl of a stand mixer or to your bowl you like to use with your electric hand mixer.
5. With the whisk attachment, slowly whisk the mixture while adding the peanut butter chips into the butter and sugar mixture. Allow the mixer to continue mixing until all of the peanut butter chips have melted into the mixture.
6. Continue mixing and add two eggs to the mixture.
7. While the mixer is still on, add the corn syrup and vanilla. Mixing until well combined.
8. Slow your mixer down to the lowest setting and slowly add in the flour and salt. Mix until well combined.
9. Pour into the prepared 9×9 baking pan. Drop the pan on the counter several times to pop any air bubbles and even the brownie batter.
10. Bake at 350° F for 25-30 minutes or until the brownies rise, the edges start to crack and a toothpick comes out mostly clean when pressed into the center.
11. Allow the brownies to cool in the pan completely before cutting. Note: the brownies will deflate a lot once they come out of the oven, that is normal.
12. Cut and enjoy!

What are some creative toppings or mix-ins I can add to the brownies?

I am a chocolate girly, so I love the idea of adding in chocolate chips or topping this with delicious fudge brownie frosting. You can also toss in additional peanut butter chips, crushed peanuts (or other nuts) if you’d like.

How should I store these?

Once cooled, store your brownies in an airtight container on the counter for 3-5 days! These peanut butter brownies also freeze really well and can be stored in a resealable freezer bag for up to 3 months.

Recipes Like Peanut Butter Brownies

• Lemon Brownies
• Fudge Brownies
• Brownie Frosting

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Peanut Butter Brownies

The texture we know and love from chewy, fudgey brownies gets a serious nutty upgrade in these peanut butter brownies.

Course Dessert

Cuisine American

Keyword peanut butter brownie recipe

Prep Time 15 minutes minutes

Servings 16 brownies

Calories 128kcal

Ingredients

• 3/4 cup melted butter
• 1 1/4 cup granulated sugar
• 8 oz peanut butter chips
• 2 eggs
• 2 tbsp corn syrup
• 1 tbsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1 tsp salt

Instructions

• Preheat the oven to 350° F and line a 9×9 pan with parchment paper. Set aside.
• In a microwave safe bowl, add the butter and melt completely. This will take about 40+ seconds in the microwave.
• Stir the granulated sugar into the butter and microwave for 1 minute.
• Transfer the mixture to the bowl of a stand mixer or to your bowl you like to use with your electric hand mixer. With the whisk attachment, slowly whisk the mixture while adding the peanut butter chips into the butter and sugar mixture. Allow the mixer to continue mixing until all of the peanut butter chips have melted into the mixture.
• Continue mixing and add two eggs to the mixture.
• While the mixer is still on, add the corn syrup and vanilla. Mixing until well combined.
• Slow your mixer down to the lowest setting and slowly add in the flour and salt. Mix until well combined.
• Pour into the prepared 9×9 baking pan. Drop the pan on the counter several times to pop any air bubbles and even the brownie batter.
• Bake at 350° F for 25-30 minutes or until the brownies rise, the edges start to crack and a toothpick comes out mostly clean when pressed into the center.
• Allow the brownies to cool in the pan completely before cutting. Note: the brownies will deflate a lot once they come out of the oven, that is normal.
• Cut and enjoy!

Nutrition

Calories: 128kcal | Carbohydrates: 28g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.002g | Cholesterol: 20mg | Sodium: 155mg | Potassium: 24mg | Fiber: 0.4g | Sugar: 18g | Vitamin A: 30IU | Calcium: 6mg | Iron: 1mg

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The post Peanut Butter Brownies appeared first on Cookies for Days.

Lemon Brownies Recipe

Let’s be honest, the crisp, tangy, sweet flavor of lemon is hard to beat! But sometimes lemon bars just aren’t it. They’re too sticky or sweet or messy or all of the above. These lemon brownies take the lemon flavor you know and crave and inject it into the delicious texture of a brownie that you won’t be able to stop thinking about. 

This lemon brownie recipe puts a spin on the classic brownie by adding in white chocolate and (you guessed it) yummy lemon. And let me tell you, the combination of the white chocolate and lemon hits it out of the park. Balancing each other perfectly, the flavor profile of lemon brownies yields a dessert that is delightfully decadent, perfectly sweet and just a little bit tart – exactly the way we like it. 

Note: If you’re reading this and thinking a plain white chocolate brownie also sounds divine – I’ve got you! You can check out my white chocolate brownie recipe here.

Ingredients in a Lemon Brownie

• Melted butter – We start with melted butter and granulated sugar to get that thin, flakey, shiny top on the brownies.
• Granulated sugar
• White chocolate – Use high quality white chocolate here, I’m begging you! I used 2 4oz Ghirardelli bars and it turned out delish. 
• Eggs
• Corn syrup – The corn syrup gives these lemon brownies such a good chew to them!
• Lemon oil or lemon extract  – I will always recommend using my Lemon Oil but extract would work well, too.
• All purpose flour – Just regular all purpose flour and a little salt. Notice there is no baking soda or baking powder here, that is because we want our brownies fudgey!!
• Salt

How to Make This Lemon Brownie Recipe

1. Preheat the oven to 350° F and line a 9×9 pan with parchment paper. Set aside.
2. In a microwave safe bowl, add the butter and melt completely. This will take about 40+ seconds in the microwave. 
3. Stir the granulated sugar into the butter and microwave for 1 minute.
4. Transfer the mixture to the bowl of a stand mixer or to the bowl you like to use with your electric hand mixer.
5. With the whisk attachment, slowly whisk the mixture while breaking your white chocolate bar into the butter and sugar mixture. Allow the mixer to continue mixing until all of the white chocolate has melted into the mixture.
6. Continue mixing and add two eggs to the mixture.
7. While the mixer is still on, add the corn syrup and Lemon oil. Mixing until well combined.
8. Slow your mixer down to the lowest setting and slowly add in the flour and salt. Mix until well combined.
9. Pour into the prepared 9×9 baking pan. Drop the pan on the counter several times to pop any air bubbles and even the brownie batter.
10. Bake at 350° F for 25-30 minutes or until the brownies rise, the edges start to crack and a toothpick comes out mostly clean when pressed into the center.
11. Allow the brownies to cool in the pan completely before cutting. Note: the brownies will deflate a lot once they come out of the oven, that is normal.
12. Cut and enjoy!

Can I add other ingredients to the lemon brownie batter?

Yes, you can! I think adding white chocolate chips, blueberries or raspberries would taste SO good in these. You can even take it one step further and add a glaze or frosting on top to really take these over the edge.

How do I store lemon brownies?

Store in an airtight container for 3-5 days for maximum freshness. Brownies also freeze incredibly well in a resealable freezer bag for up to 3 months!

What is the best type of white chocolate to use in lemon brownies?

Please, for the love of yummy brownies, use high quality chocolate when making this recipe. A couple of my favorite brands that you can find on the candy bar aisle of a regular grocery store are Ghiradelli, Lindt or Cadbury!

Recipes Like Lemon Brownies

• Fudge Brownies
• Brownie Frosting
• Brownie Mix Cookies

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Lemon Brownies

Lemon brownies take the chewy texture of brownies and add the sweet, tart flavor of lemon bars – giving you the dessert crossover you needed.

Course Dessert

Cuisine American

Keyword Lemon brownies

Prep Time 15 minutes minutes

Servings 16 brownies

Calories 126kcal

Ingredients

• 3/4 cup melted butter
• 1 1/4 cup granulated sugar
• 8 oz white chocolate, chopped
• 2 eggs
• 2 tbsp corn syrup
• 3/4 tbsp Lemon Oil
• 1 3/4 cups all purpose flour
• 1 tsp salt

Instructions

• Preheat the oven to 350° F and line a 9×9 pan with parchment paper. Set aside.
• In a microwave safe bowl, add the butter and melt completely.
• Stir the granulated sugar into the butter and microwave for 1 minute.
• Transfer the mixture to the bowl of a stand mixer or to your bowl you like to use with your electric hand mixer.
• With the whisk attachment, slowly whisk the mixture while breaking your white chocolate bar into the butter and sugar mixture. Allow the mixer to continue mixing until all of the white chocolate has melted into the mixture.
• Continue mixing and add two eggs to the mixture.
• While the mixer is still on, add the corn syrup and lemon oil. Mixing until well combined.
• Slow your mixer down to the lowest setting and slowly add in the flour and salt. Mixing until well combined.
• Pour into the prepared 9×9 baking pan. Drop the pan on the counter several times to pop any air bubbles and even the brownie batter.
• Bake at 350° F for 25-30 minutes or until the brownies rise, the edges start to crack and a toothpick comes out mostly clean when pressed into the center.
• Allow the brownies to cool in the pan completely before cutting- the brownies will deflate a lot once they come out of the oven, that is normal. Cut and enjoy!

Nutrition

Calories: 126kcal | Carbohydrates: 28g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.002g | Cholesterol: 20mg | Sodium: 155mg | Potassium: 23mg | Fiber: 0.4g | Sugar: 18g | Vitamin A: 30IU | Calcium: 6mg | Iron: 1mg

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The post Lemon Brownies appeared first on Cookies for Days.

Not your average Buckeyes Brownies

This isn’t your average brownie – it’s an upgrade. I took the classic, beloved brownie and added peanut butter filling and a glossy chocolate ganache a la buckeye candies. This fusion of favorites is sure to become a new family staple, whether you’re a longtime fan of buckeye candies, a chocolate aficionado, or just a curious foodie.  

The buckeye brownie perfectly blends the rich, chewy comfort of a classic brownie with the creamy allure of peanut butter fudge from buckeye candies. This buckeye brownie recipe yields a dynamite dessert that you won’t be able to stop eating.

What is a Buckeye Brownie?

A Buckeye Brownie is a delectable dessert that combines the rich and fudgy goodness of brownies with the classic flavors of Buckeye candy. The base layer typically consists of dense and chocolatey brownies, while the top layer is a creamy mixture reminiscent of peanut butter fudge.

Buckeye Brownies Recipe ingredients

Brownie Base:

• Salted Butter – Melting the butter here gives the brownie their textbook fudgey texture that we love. 
• Brown sugar – This also adds to the fudginess of the brownies. It will make it so the brownies do not have that flakey, glossy top but we are adding the peanut butter layer so it doesn’t really matter to me!
• Granulated sugar
• Eggs – Lotsa eggs because these brownies are fudgey (have I already said that?) 
• Vanilla extract
• All purpose flour
• Cocoa – You can use whatever kind of cocoa is your favorite! 
• Cornstarch – Cornstarch helps make our brownie base soft and keeps them from drying out. If you notice your brownies are dry and cake-like, you may have over-baked! 
• Salt

Peanut Butter Layer:

• Butter 
• Creamy peanut butter
• Powdered sugar
• Heavy cream – For this layer, you can choose to use milk instead of heavy cream. But you will need significantly LESS. 
• Vanilla
• Salt

Ganache Layer:

• Chocolate chips
• Heavy whipping cream – For this layer, heavy cream is a MUST or else the ganache will not form correctly.

How to Make Buckeye Brownies

The Brownies:

1. Preheat the oven to 350° F. Line a 9×9 pan with parchment paper and set aside.
2. In the bowl of a stand mixer or in a large bowl with an electric hand mixer cream together the melted butter, brown sugar, and granulated sugar for 3 minutes.
3. Add the eggs and vanilla extract, mixing until well combined.
4. Add in the flour, cocoa powder, cornstarch and salt. Mix until the batter comes together.
5. Pour into the prepared pan and spread smooth.
6. Bake at 350° F for 22-27 minutes or until a toothpick comes out mostly clean from the center.
7. Allow the brownies to cool completely and then place in the freezer.
8. Once the brownies are cool and are in the freezer, make the peanut butter layer.

The Peanut Butter Layer:

1. To make the peanut butter buckeye layer, cream together the butter and peanut butter. The mixture should be smooth.
2. Slowly add in the powdered sugar, one cup at a time mixing until well combined and thick. It should act almost like a dough.
3. Slowly, while mixing, add in your heavy cream. The amount of heavy cream you use will depend on the finished texture you are looking for. If you are looking for a softer, more spreadable peanut butter layer, you’ll want to add more, closer to the 1/2 cup of heavy cream and vice versa.
4. Once the buckeye layer is the consistency you desire, add in the vanilla and the pinch of salt.
5. Spread or press the buckeye layer onto the chilled brownies. Return to the freezer and make the ganache layer.

The Ganache Layer:

1. To make the ganache layer, measure out the chocolate chips in a heat safe bowl.
2. Microwave the heavy cream for 30 seconds to 1 minute or until the heavy cream is hot and boiling.
3. Pour the heated cream over the chocolate chips.  Allow the chocolate chips and cream to just sit for 5 minutes.
4. After the 5 minutes, stir to combine. 
5. Once smooth, pour over top of the chilled brownies and spread to cover.
6. Return to the freezer and once the chocolate layer has set up, you can cut and serve the brownies.
7. Enjoy!

Buckeyes Brownies Storage

You can store buckeye brownies at room temperature for up to 4-5 hours. After that, be sure to refrigerate them! Once in the refrigerator, these brownies can last up to 3-5 days.

Can Buckeyes Brownies be frozen?

Yes, Buckeye Brownies can be frozen to extend their shelf life and preserve their flavors. To freeze them, first ensure they have cooled completely. Wrap the brownies tightly in plastic wrap, then place them in an airtight container or resealable plastic bag. You can freeze them for up to 2-3 months. When ready to enjoy, allow them to thaw at room temperature or in the refrigerator. This freezing method helps maintain their texture and taste.

Buckeye Brownie Recipe Serving Tips

How to Cut Buckeye Brownies neatly?

Yes, use a long knife! Cut straight down into the brownies and remove the knife straight up. Then, clean the knife and repeat the process until your brownies are all portioned out!

Recipes Like Buckeye Brownies

• Fudge Brownies
• Frosting for Brownies
• Cookie Dough Frosting

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Buckeye Brownie Recipe

The perfect crossover of brownies and buckeye candies, buckeye brownies are the chocolate peanut butter dessert that make Reese's jealous.

Course Dessert

Cuisine American

Keyword Buckeye Brownies

Prep Time 30 minutes minutes

Cook Time 19 minutes minutes

Cooling Time 1 hour hour

Servings 16 Brownies

Calories 338kcal

Ingredients

Brownies

• 3/4 cup salted butter, melted
• 1 cup brown sugar
• 1/4 cup granulated sugar
• 3 eggs
• 1/2 tbsp vanilla extract
• 1 1/2 cups all purpose flour
• 2/3 cup cocoa
• 1/2 tbsp cornstarch
• 1/2 tsp salt

Buckeye Peanut Butter Layer

• 1/4 cup butter, softened
• 1 cup creamy peanut butter
• 2 cups powdered sugar
• 1/4 – 1/2 cup heavy cream
• 1 tsp vanilla
• 1 pinch salt

Chocolate Ganache Layer

• 1/2 cup chocolate chips
• 1/4 cup heavy whipping cream

Instructions

Brownies

• Preheat the oven to 350° F. Line a 9×9 pan with parchment paper and set aside.
• In the bowl of a stand mixer or in a large bowl with an electric hand mixer cream together the melted butter, brown sugar, and granulated sugar for 3 minutes.
• Add the eggs and vanilla extract, mixing until well combined.
• Add in the flour, cocoa powder, cornstarch and salt. Mix until the batter comes together.
• Pour into the prepared pan and spread smooth.
• Bake at 350° F for 22-27 minutes or until a toothpick comes out mostly clean from the center.
• Allow the brownies to cool completely and then place in the freezer. Once the brownies are cool and are in the freezer, make the peanut butter buckeye layer.

Buckeye Peanut Butter Layer

• To make they buckeye layer, cream together the butter and peanut butter. The mixture should be smooth.
• Slowly add in the powdered sugar, one cup at a time mixing until well combined and thick. It should act almost like a dough.
• Slowly, while mixing, add in your heavy cream. The amount of heavy cream you use will depend on the finished texture you are looking for. If you are looking for a softer, more spreadable peanut butter layer, you’ll want to add more, closer to the 1/2 cup of heavy cream and vice versa.
• Once the buckeye layer is the consistency you desire, add in the vanilla and the pinch of salt.
• Spread or press the buckeye layer onto the chilled brownies. Return to the freezer.

Chocolate Ganache Layer

• To make the ganache layer, measure out the chocolate chips in a heat safe bowl.
• Microwave the heavy cream for 30 seconds to 1 minute or until the heavy cream is hot and boiling.
• Pour the heated cream over the chocolate chips and allow the chocolate chips and cream to just sit for 5 minutes.
• After the 5 minutes, stir to combine. Once smooth, pour over top of the chilled brownies and spread to cover.
• Return to the freezer and once the chocolate layer has set up, you can cut and serve the brownies.
• Enjoy!

Nutrition

Calories: 338kcal | Carbohydrates: 50g | Protein: 7g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 39mg | Sodium: 163mg | Potassium: 212mg | Fiber: 2g | Sugar: 36g | Vitamin A: 154IU | Vitamin C: 0.04mg | Calcium: 40mg | Iron: 2mg

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The post Best Recipe for Buckeye Brownies appeared first on Cookies for Days.

Small Batch Brownie Recipe

We’ve all been there. You need a dessert that is chocolatey, chewy, fudgey, delicious (insert adjective) –  you need a brownie. But you don’t really need a whole pan sitting on your counter. Because when the craving strikes, who really has the self-control to stop when beautifully glossy brownies are right. there. 

Enter: the small batch brownie recipe. 

Perfect for the nights you want a little something sweet but really don’t want to overdo it. Or for the nights your friend drops by and you want to offer dessert without wasting half a pan after they leave. No matter your reasoning, I guarantee you’re going to love this recipe. I guess it’s true, sometimes less is more. At least that is certainly the case when it comes to small batch brownies.

What Do I Need to Make Small Batch Brownies?

• Salted butter
• Granulated sugar – Melting the sugar with the butter helps create a gorgeous glossy top on these brownies. 
• Brown sugar
• Vanilla extract
• All purpose flour
• Egg – If you’re looking for an eggless version, just sub a 1/4 cup of unsweetened applesauce instead.
• Dutch processed cocoa powder – You can use dutch processed or regular unsweetened cocoa powder, whichever you have on hand!
• Salt
• Chopped chocolate, chocolate chunks or chocolate chips – I love chopping up some chocolate but this really is optional. You can also add nuts if you prefer!

Instructions for Small Batch Brownies

1. Preheat your oven to 350° F.
2. In the microwave, melt the butter in a medium sized microwave safe bowl (about 40 seconds). 
3. Add the granulated sugar and brown sugar to the melted butter, stir to combine.
4. Once the sugars are added in, microwave the mixture for an additional 1 minute.
5. Using an electric hand mixer, add in the vanilla extract and 1/2 cup of the flour to the bowl and mix constantly.  
6. Add in the egg and continue mixing until completely combined.
7. Next, add in the remaining 1/2 cup of flour, cocoa powder and salt. Mix until well combined.
8. Finally, fold in your desired mix-ins (chopped chocolate, chocolate chunks, chocolate chips or nuts).
9. Pour into a greased 9×4 bread pan.
10. Bake at 350° F for 17-23 minutes or until a toothpick comes out with just a few moist crumbs on it.
11. Allow the brownies to cool in the pan before cutting and enjoying.

What are some variations on small batch brownie recipes?

You can mix up these brownies by adding in different mix-ins (think nuts, white chocolate chips, caramel chips, mint chips) or top with frosting to alter the flavor of these brownies. You can also half the recipe and bake in a 4×4 pan if desired.

How do you store small batch brownies?

Store these brownies for up to 4 days in an airtight container on the counter. You can also freeze in a resealable freezer bag for up to 3 months if you’d like!

Other Recipes You’ll Love

• Frosting for Brownies
• Chocolate Chip Cookie Bars
• Monster Cookie Bars

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Small Batch of Brownies

Lack self-control but still want a treat? These small batch brownies have you covered with enough chocolatey goodness to crush cravings.

Course Dessert

Cuisine American

Keyword Small batch brownies

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 8 Brownies

Calories 124kcal

Ingredients

• 1/2 cup salted butter, melted
• 2/3 cup granulated sugar
• 1/4 cup brown sugar
• 2 tsp vanilla extract
• 1 cup all purpose flour, divided
• 1 egg
• 1/3 cup (heaping) dutch processed cocoa powder
• 1/4 tsp salt
• 1/2 cup chopped chocolate, chocolate chunks or chocolate chips

Instructions

• Preheat your oven to 350° F.
• In the microwave, melt the butter in a medium sized microwave safe bowl (about 40 seconds).
• Add the granulated sugar and brown sugar to the melted butter, stir to combine.
• Once the sugars are added in, microwave the mixture for an additional 1 minute.
• Using an electric hand mixer, add in the vanilla extract and 1/2 cup of the flour to the bowl and mix constantly. 
• Add in the egg and continue mixing until completely combined.
• Next, add in the remaining 1/2 cup of flour, cocoa powder and salt. Mix until well combined.
• Finally, fold in your desired mix-ins (chopped chocolate, chocolate chunks, chocolate chips or nuts).
• Pour into a greased 9×4 bread pan.
• Bake at 350° F for 17-23 minutes or until a toothpick comes out with just a few moist crumbs on it.
• Allow the brownies to cool in the pan before cutting and enjoying.

Nutrition

Calories: 124kcal | Carbohydrates: 29g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 20mg | Sodium: 85mg | Potassium: 168mg | Fiber: 4g | Sugar: 24g | Vitamin A: 30IU | Calcium: 22mg | Iron: 2mg

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The post Small Batch Brownies appeared first on Cookies for Days.

Chewy Fudge Brownies

Before you read further for this fudge brownie recipe, I feel I have to give you a proper warning. These chewy fudge brownies are going to ruin you for all other brownies. If you’re okay with that, grab some eggs and get cracking (pun intended) because your life is about to get changed for the better. 

Imagine the best brownies you’ve ever had and then multiply the fudginess by 10. Then and only then will you be getting close to the perfection you’re about to bake. Top them with my brownie frosting and you’re entering heaven via chocolate fudge brownies.

Want something even MORE over the top? Check out these loaded and decked out Smores Brownies. You will not be disappointed.

Ingredients in this Fudge Brownie Recipe

• Salted Butter 
• Brown Sugar – You’ll find more brown sugar than granulated sugar in this recipe. It helps make the brownies extra fudgey. Note: because of the brown sugar, the tops of these bad boys won’t be super shiny and crackly, but I am okay with it because hello, fudge. And I love these with frosting. 
• Granulated Sugar 
• Eggs – A lot of eggs because, again, FUDGEY. 
• Vanilla Extract 
• All Purpose Flour 
• Cocoa – You can use unsweetened cocoa or dutch processed cocoa depending on your personal preference. 
• Cornstarch 
• Salt 
• Note: You may be wondering about leavening agents. Surprise – we’re not going to add anything that gives a major rise because that would make the brownies cakey. And like I’ve mentioned before, these brownies are going for fudge.

How to Make Fudge Brownies

1. Prep by preheating the oven to 350° F. Line a 9×9 pan with parchment paper and set aside.
2. In the bowl of a stand mixer or in a large bowl with an electric hand mixer, cream together the melted butter, brown sugar, and granulated sugar for 3 minutes. 
3. Add the eggs and vanilla extract, mixing until well combined.
4. Next, add in the flour, cocoa powder, cornstarch and salt. Mix until the batter comes together.
5. Pour the batter into the prepared pan and spread until the surface is smooth.
6. Bake at 350° F for 15-20 minutes or until a toothpick comes out mostly clean from the center. Fudgey does not equal underbaked in this recipe (but also be sure not to overbake either!) 
7. Allow the brownies to cool completely before topping with frosting, powdered sugar or cutting to eat plain.

Can I add mix-ins like nuts or chocolate chunks?

Absolutely you can! Just chop your desired mix in and add it to the batter (I suggest starting with ½ cup and going from there) and then bake like normal.

Do you have any tips for cutting fudgy brownies neatly?

If you’re hoping for a super sharp edge and clean presentation, try freezing the brownies before cutting them into squares.

How do I store fudgy brownies to keep them fresh and maintain their texture?

Store your brownies in an airtight container at room temperature for up to a week!

Recipes Like these Bomb Fudge Brownies

• Frosting for Brownies
• Chocolate Chip Cookie Bars
• Monster Cookie Bars

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Fudge Brownies

Are you ready to have your mind blown? These fudge brownies are thick, chocolatey, and well, perfectly fudgy.

Course Dessert

Cuisine American

Keyword Fudge Brownies

Prep Time 15 minutes minutes

Servings 16 Brownies

Calories 129kcal

Ingredients

• 3/4 cup salted butter, melted
• 1 cup brown sugar
• 1/4 cup granulated sugar
• 3 eggs
• 1/2 tbsp vanilla extract
• 1 1/2 cups all purpose flour
• 1/3 cup + 1/4 cup cocoa
• 1/2 tbsp cornstarch
• 1/2 tsp salt

Instructions

• Preheat the oven to 350° F. Line a 9×9 pan with parchment paper and set aside.
• In the bowl of a stand mixer or in a large bowl with an electric hand mixer cream together the melted butter, brown sugar, and granulated sugar for 3 minutes.
• Add the eggs and vanilla extract, mixing until well combined.
• Add in the flour, cocoa powder, corn starch and salt. Mix until the batter comes together.
• Pour into the prepared pan and spread smooth.
• Bake at 350° F for 15-20 minutes or until a toothpick comes out mostly clean from the center.
• Allow the brownies to cool completely before topping with frosting, powdered sugar or cutting to eat plain.

Nutrition

Calories: 129kcal | Carbohydrates: 28g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 89mg | Potassium: 97mg | Fiber: 2g | Sugar: 17g | Vitamin A: 45IU | Calcium: 23mg | Iron: 1mg

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• Oreo Truffle Cookie Bars 
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The post Fudge Brownies appeared first on Cookies for Days.