Dupont and Rizzuto Retro Apple Brownies

 Gabe liked it and I thought it was good.

Peanut Butter-Filled Brownie Cupcakes

 Ingredients:

1 package fudge brownie mix (8-inch square pan size)

1/2 cup miniature semisweet chocolate chips

1/3 cup creamy peanut butter

3 tablespoons cream cheese, softened

1 large egg

1/4 cup sugar

Confectioners' sugar

Directions

Preheat oven to 350°. Prepare brownie batter according to package directions; stir in chocolate chips. For filling, in a small bowl, beat peanut butter, cream cheese, egg and sugar until smooth.

Fill paper-lined muffin cups one-third full with batter. Drop filling by teaspoonfuls into the center of each cupcake. Cover with remaining batter.

Bake 15-20 minutes or until a toothpick inserted in brownie portion comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Dust tops with confectioners' sugar. Store in the refrigerator.

The manager at Planet Fitness is leaving and I make this for her.

This is SO SO good!

Peanut Butter Brownie Bites

I mentioned  awhile ago that I'm on a peanut butter kick. I trying to use up what I have in the pantry. This recipe is from
chocolate covered KATIE.

Oh, this is also a no bake recipe! Perfect if your summer is as warm as ours.

I changed a few things. I substituted Watkins Caramel Extract for the vanilla called for in the original recipe. I also did not add the chocolate chips.

Ingredients:

1/4 cup quick oats
1/4 cup peanut butter (or allergy-friendly alternative)
1 tbsp  cocoa powder
1/2 tsp Watkins caramel extract
jam-packed 1/4 cup dates (6 very small)
if using unsalted peanut butter, add a pinch of salt
1 tbsp water
Optional- few mini chocolate chips

Directions:

Combine the first 5 ingredients (and salt, if using) in a food processor (not a blender unless you must) and process until fine crumbles form.

 Add the water and process again.

Remove mixture from the food processor. Roll into a ball.

Place the ball in a small plastic bag and refrigerate for about an hour.

Remove the ball from the bag. Break off pieces and roll into mini balls.

Enjoy a few and return the rest to the refrigerator for when you need a little treat!

Brownies- Secret Ingredient Spinach!

Yes, carrot is also in the brownie which you can see the tiny bits that refused to be pureed!

It almost looks like fudge but I like brownies that are gooey and this one is so rich and decadent you would never guess spinach is one of the ingredients.

You might of noticed I like making unusual recipes. This recipe is from  Deceptively Delicious, a cookbook from Jessica Seinfeld .


Ingredients:

3 ounces semisweet or bittersweet chocolate ( I used chocolate chips)
1/2 cup carrot puree (After peeling and trimming the ends, steam for 10-12 minutes and then puree in a food processor for 2 minutes)
1/2 cup spinach puree (can use fresh- I used canned)
1/2 cup firmly packed light or dark brown sugar
1/4 cup unsweetened cocoa powder
2 tablespoons trans-fat-free soft tub margarine spread (I used butter)
2 teaspoons pure vanilla extract
2 large egg whites ( used 1 egg)
3/4 cup oat flour, or all-purpose flour ( used all purpose flour)
1/2 teaspoon baking powder
1/2 teaspoon salt

Directions:

Preheat the oven to 350°F. 

Coat an 8×8-inch baking pan with cooking spray or line the pan with parchment paper. 

Melt the chocolate in a double boiler or over a very low flame (or do it in the microwave, just watch it closely).

 In a large bowl, combine the melted chocolate, vegetable purees, sugar, cocoa powder, margarine (butter), and vanilla, and whisk until smooth and creamy, 1 to 2 minutes.

 Whisk in egg whites ( 1 egg).

 Stir in the flour, baking powder, and salt with a wooden spoon.

Pour the batter into the pan and bake 35 to 40 minutes.

 Cool completely in the pan before cutting .

Black Bean Brownies

I love trying different type of recipes and when Gabe asked what I was making he sure wasn't into this one. 

Black beans are one of my favorites and I knew I had to try this when I saw this posted on ms.enPlace. Michelle (ms. enPlace) hosts, See Ya in the Gumbo.  Joe and Sue's recipe peeked my interest and I wanted to try it. It's a keeper!

I had a few cans of black beans but they were all 15 ounces. This recipe calls for 19 ounce can of black beans. I finally found a 19 ounce can at Walmart- La Costena whole black beans

Ingredients:

19 ounce can black bean, rinsed and drained
4 eggs
2 tablespoons olive oil
1 tablespoon vanilla
1/2 cup light brown sugar
1/4 cup baking cocoa
pinch of salt
1/4 cup pecans- finely chopped and placed in a separate small bowl

Directions:

Preheat oven to 350 degrees

Joe and Sue used a 9 x 9 pan. I don't have one so used a 8 x 8. Cut the parchment paper to fit the pan and gave it a quick spray with Pam Baking Spray.

Added all the ingredients except the pecans into my food processor. You could also use a blender. 

Pulse until smooth and pour batter into the prepared pan.

Sprinkle the batter with the chopped pecans.

Bake for 30-35 minutes or until a toothpick comes out clean.

Snickerdoodle Brownie

This recipe is from recipe girl.  I've always loved snickerdoodle cookies and when I saw this I wanted to give it a try.

If you have a real sweet tooth, this recipe is for you. It will sure fix any sugar crave you have!

2 2/3 cups all purpose flour
2       tsp. baking powder
1       tsp.ground cinnamon
1/4    tsp. ground nutmeg
1/2    tsp. cream of tartar
1       tsp.salt
2       cups packed brown sugar
1        cup salted butter-room temp.
2        large eggs, room temp.
1        tsp. vanilla extract
1        cup cinnamon chips -optional

Topping:

2       Tbl. granulated white sugar
1        tsp. ground cinnamon
pinch of nutmeg

Glaze:

1      cup powdered sugar-sifted
1      tsp. ground cinnamon
1/4   cup heavy whipping cream

1       tsp. vanilla extract

1. Preheat oven to 350 degrees F. Spray 9x13-inch pan with nonstick spray. Line pan with parchment and let it hang over the sides. Spray parchment with nonstick spray too.
2. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, cream of tartar and salt; set aside.
3. In a large bowl, cream together butter and brown sugar with an electric mixer (3 to 5 minutes). Mix in eggs, one at a time, then vanilla. Keep beating until mixture is smooth.
4. Stir in flour mixture until well blended. If using cinnamon chips, stir them in now. The batter will be thick. Spread it evenly into the prepared pan. Spray your hands with cooking spray and use them to pat the mixture down evenly.
5. Combine the topping ingredients in a small bowl; sprinkle evenly on top of batter.
6. Bake 25 to 30 minutes or until surface springs back when gently pressed. Let pan cool completely.
7. When ready to cut, use ends of parchment paper to lift out baked bars. Place on a cutting board. If you’re adding the glaze, whisk the glaze ingredients in a medium bowl and drizzle onto the bars in decorative fashion. Let glaze set (this will work more quickly in the refrigerator) then use a large, sharp knife to cut into bars.

  

Lemon Brownies

This recipe sounded interesting to me and thought I would give it a try. I found it on this link
The Girl Who Ate Everything.


They came out THIN but boy are they good!

Brownies:
3/4 C AP flour
3/4 C granulated sugar
1/4 Tsp. sea salt ( I used Koser salt)
1/2 C ( 1 stick) Unsalted Better, softened
2 large eggs
2 Tbl. Lemon Zest
2 Tbl. Lemon Juice

Tart Lemon Glaze

1 rounded cup powdered sugar
3 TBL.Lemon Juice
3 TSP. Lemon Zest

Preheat oven to 350 degrees. Butter 8x8 baking dish and set aside.
Juice and zest 2-3 lemons,depending on their size and set aside.
Beat the flour,sugar,salt and softened butter until combined with your kitchen Aid or electric mixer
In another bowl, whisk the eggs, lemon zest and juice until combined. Pour into the flour mixture and beat at med. speed until smooth and creamy for about 2 min.
Pour into the baking dish and bake for 20-25 mins. or until just starting to turn golden around the edges and a toothpick comes out clean.Allow to cool completely before glazing. Do not over bake.
When the brownies are cooled, make the glaze. Sift the powdered sugar, add lemon zest and juice and whisk all three together. Spread the glaze over the brownies. Let glaze set. Since the weather was in the upper 90's  when I made these I popped them in the fridge.
Suppose to make 24 small brownies but I like to cut large ones.

Chocolate Chip Zucchini Brownies

I've made these quite a few times. They aren't the gooey box brownie,it's more of a cake consistency. The baking time will produce either. Hint: Add chips and a small amount of the flour to a bag and shake. Keeps the chips from sinking to the bottom.


2 large eggs ( I always let the eggs come to room temp before I mix)
1 tablespoon vanilla extract
1 cup sugar
1/4 cup applesauce ( you can use equal amount of vegetable oil or cooled melted butter if you prefer)
1/4 teaspoon kosher salt
1 cup whole wheat pastry flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoon baking soda
1 teaspoon ground cinnamon
2 cups shredded zucchini ( grated it on the smallest side grate of the box grater)
1 1/2 cups chocolate chips

Directions:

Preheat oven to 350 degrees.

Place the rack in the center of the oven

Line 8x8 square baking pan with parchment paper so the paper hangs over the sides of the pan. I sprayed with nonstick spray and set aside.

In a medium bowl, whisk together the eggs, vanilla, sugar, applesauce and salt until combined.

Sift in the flour, cocoa powder and baking soda and mix until dry ingredients are dissolved and incorporated. The mixture will be thick.

Fold in grated zucchini so it's well mixed into the batter.

Add the chocolate chips and fold in.

Pour the batter into the prepared pan and tap lightly on the edge of the counter to release any air bubbles.

Bake the brownies for 30-40 minutes at 350. The center is set when the center comes out clean.

Cool the brownies in the pan on a rack.

Bake Sale Brownies

 Our neighbor's church was having a sale and I volunteered to make something. I found this recipe on
 http://myfavoritethings-miranda.blogspot.com/

I didn't use a box brownie mix-I followed this recipe.



Peanutty Brownie Bars
1 -19 1/2 ounce package brownie mix
2 eggs
1/3 cup cooking oil
1 cup chopped peanuts (didn't add)
1-14 ounce can sweetened condensed milk
1/2 cup peanut butter

1. Preheat oven to 350 degrees F. Lightly grease a 13x9x2-inch baking pan; set aside.  Combine brownie mix, eggs, and oil in a large bowl and beat with an electric mixer on medium speed until well combined. Stir in peanuts. Remove half of the brownie mixture and set it aside. Spread the remaining brownie mixture evenly into the  prepared pan.
2. In a medium bowl, whisk together sweetened condensed milk and peanut butter until smooth. Spread evenly over brownie mixture in pan. Separate the remaining brownie mixture into pieces, flatten them with your fingers, and place them on top of the brownie mixture in pan.
3. Bake in the preheated oven for 25 to 30 minutes or until top is set and edges are lightly browned. Cool completely in pan on a wire rack. Cut into bars. Makes 32 bars.

I have to confess I had one and it was very, very good! Will make it again for us at another time.