Cake Batter Blondie Bars

CAKE BATTER BLONDIE BARS
I mean, really...should I even type anything else?  The title is all you need and you want to make them, right?  (Or, is that just me?)


The recipe comes from the new cookbook by blogger Dorothy Kern (Crazy for Crust):
Dessert Mash-Ups: Tasty Two-in-One Treats Including Sconuts, S'morescake and Chocolate Chip Cookie Pie.  

Yes, every recipe in the book is really two desserts in one...Strawberry Pie Cupcakes, Peanut Butter cup Brownie Bites, White Chocolate Coconut Pie Fudge.

Every recipe look so good...and so FUN, but my eyes were drawn first to the Cake Batter Blondie Bars.  Yes, I am a sucker for sprinkles.


In the book, Dorothy shows these bars with multi-colored sprinkles (jimmies), but I decided to make them look a little more seasonal.  I used chocolate sprinkles (jimmies) in the batter, and fall-hued sugar pearls for the topping.

How do they taste?  AMAZING!  I sent in an extra bar or two in kiddo's lunchbox this week and when we saw one of his friends last night, he said to me, "Mrs. Edwards!  Thank you for that cookie....it was SO GOOD!  What WAS that?!?!?"  Really, that's what makes me happy...when kiddo and his friends like what I bake.


Cake Batter Blondie Bars
{used with permission from Dessert Mash-Ups}

bars:
1 teaspoon baking powder
1/2 teaspoon salt
2 cups all-purpose flour
1/2 cup granulated sugar
1 cup packed brown sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 teaspoon butter extract
1/2 cup sprinkles (I used chocolate jimmies)

frosting:
1/2 cup unsalted butter, softened
1 & 1/2 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon whole milk
sprinkles, for garnish

Preheat oven to 350.  Line a 9x13" pan with foil and spray with cooking spray (I used Crisco).

In a medium bowl, whisk together the baking powder, salt, and flour.  Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugars and butter.  Add the eggs, vanilla, and butter extract, and beat until combined.  Stir in the sprinkles.


Press the dough into the prepared pan. (The dough will be sticky, spray hand with cooking spray, or wet with water, to keep the dough from sticking to you.)  Bake for 22-24 minutes.  They will be slightly golden, but still have the slightest jiggle in the center.  They'll set as they cool.  Cool completely before frosting.

make the frosting:
Use and electric mixer to beat the butter until smooth.  Slowly add in the powdered sugar and mix until crumbly.  Add in the vanilla and milk, and mix until smooth.  Frost the bars.  Top the sprinkles and cut into bars.  Store at room temperature or in the refrigerator.  Best eaten at room temperature within 5 days.


*side note...how CUTE is that plate??!? Novogratz collection at Macy's.

I'm thinking I'll need to make these again with Christmas sprinkles...and then Valentine...and then Easter.  I sense a baking trend at my house.

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Spooky S'mores Bars

Boo!

Don't be scared!  These are only *the cutest* little s'mores bars...no campfire required!

These Spooky S'mores Bars have a thick graham cracker cookie base, a layer of milk chocolate, and are topped with ghost-shaped Peeps marshmallows. 

The cookie layer is simple, and so good...graham cracker crumbs, oats, butter, etc.

After that bakes, the cookie is topped with a layer of Hershey bars...yum!  Then, on go the Peeps.

{Put them on upside-down since their faces will melt off under the broiler...how is that for creepy?} ;)


Don't worry...once the marshmallows cool, you can draw the faces on with a food coloring pen.



I'm sharing the recipe over at Imperial Sugar.


While you're at it, check out Imperial Sugar's Scary Scramble Recipe Contest...two $50 winners every day!


Boo, y'all.

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Caramel Brownies...kicked up a notch.

Oh. My. Waistline.

Y'all.  I almost have no words for these.  Caramel Brownies, sometimes called Knock You Naked  Brownies *ahem*, might be my very favorite dessert.  If not my very favorite, it's definitely in the top 3.


Caramel Brownies are traditionally made with a German Chocolate cake mix (if cake mix offends you, please stop reading now), caramels, chocolate chips, and pecans.  But, when I bought these caramel-filled chocolate chips, I couldn't help but wonder if they'd work.


I also switched out the pecans for this version and added Marcona almonds.  If you've never had Marcona almonds, they are buttery and rich and so addictive.  They can also be REALLY pricey.  I find that the best ones (and the most expensive ones) are in the deli section of my grocery store, near the cheeses.  I've also found pre-packaged ones that are not as pricey, but still do the trick.  I used those here.  Feel free to use regular almonds.

Oh, and I added a few pinches of sea salt.  You can't go wrong with sea salt and chocolate.


When I took these out of the oven yesterday, I was a little worried that they wouldn't live up to the original.  I let them cool, and then (before I ate lunch, big mistake), I cut off a little square.  And then another.  And then another.  The next thing you know, my "lunch" consisted solely of this new rendition of caramel brownies.  This is called: winning. 

Double Chocolate Caramel Brownies with Marcona Almonds & Sea Salt

{makes on 9x13" pan}

2 (9-ounce) packages caramel-filled chocolate chips
2/3 cup evaporated milk, divided
1 box Devil's Food cake mix
3/4 cup salted butter, melted
1/3 cup chopped Marcona almonds
fleur de sel or other fine sea salt

Preheat oven to 350.  

Over low heat, melt one package PLUS 1/2 cup of the caramel-filled chocolate chips with 1/3 cup evaporated milk.  Set aside.

In a bowl, stir together the cake mix, remaining 1/3 cup evaporated milk, and melted butter.  Use an offset spatula to spread 1/2 of the batter in an ungreased 9x13" pan.  Bake for 6 minutes.

Take the pan out of the oven and pour the melted chocolate caramel mixture evenly over the top.  Sprinkle with the remaining chocolate chips, then with the almonds.


Dollop the remaining batter over the top, it will not cover the entire top.  You'll see some of the caramel peeking through.  Add a few pinches of sea salt over the top.

Bake for 15-20 minutes more, until done.  Do not overbake, caramel brownies are meant to be a little gooey. :)

Cool on a wire rack before cutting.


If you called these Knock You Naked Brownies before...these are going to knock you naked-er.

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This can't be wrong.

Ladies (and gents)...

When you combine butter, sugar, chocolate, cream cheese, and Kahlua, the result just CANNOT be wrong.  It cannot. 


Kahlua Cheesecake Brownies.  They'll make you want to burn your bikini.  They're worth every dimple of cellulite.  The thought of them waiting for you at home will get you through that torturous Pure Barre class or 5-mile run.  (Or, the thought of them will make you skip your workout, grab a brownie, and curl up with a good book.  Whatever.)


Thick, rich, decadent, fudgey, creamy...these brownies are not overwhelmed by Kahlua like some rum cakes that will have you 3 sheets to the wind with one bite.  The hint of Kahlua is in both the brownies and the cheesecake layers giving the brownies a little something special without an alcohol taste.

Are you sold, yet?

Kahlua Cheesecake Brownies

for the brownies:
1 cup (4 half-sticks, or 2 full sticks) unsalted butter
2  & 1/4 cups granulated sugar
1 & 1/2 cups Dutch process cocoa
1 teaspoon espresso powder
1 TBSP Kahlua
1 teaspoon baking powder
1 teaspoon kosher salt
4 eggs
1 & 1/4 cups unbleached, all-purpose flour
6 ounces chocolate chunks

for the cheesecake layer:
2 (8 oz.) packages full-fat cream cheese, room temperature
3/4 cup granulated sugar
1 TBSP Kahlua
3 TBSP full-fat sour cream
2 eggs

Preheat oven to 350.   Grease a 9X13" pan.

Melt the butter in a medium saucepan over low heat.  Once melted, stir in the sugar.  Stir the sugar and butter while gently heating until the mixture is warm to the touch (but not boiling).  Remove the pan from the heat.


Stir in the cocoa, espresso powder, Kahlua, salt, baking powder and vanilla.  Whisk in the eggs until incorporated.

Stir in the flour.


Let the mixture cool for a bit, then fold in the chocolate chunks.


Make the cheesecake layer:  Beat the cream cheese until smooth.  Add in the sugar and beat well.  Beat in the Kahlua.  Add the sour cream and eggs, beating until smooth, scraping down the sides and bottom of the bowl as necessary.


Pour 3/4 of the brownie batter into the prepared pan and smooth.  Pour the cheesecake layer over the top, smoothing with an offset spatula.  Spoon the remaining brownie batter on top.  Drag a table knife through the top, swirling the top brownie and cheesecake layers.


Bake for 35 minutes, or until the cheesecake layer is set.  Cool completely in the pan on a wire cooling rack.  Refrigerate for at least an hour before serving.  (A bench scraper is a great tool for cutting these.)

*base recipe adapted from King Arthur Flour Cookie Companion* 


See?  I told you these can't be wrong.

Desserts for Dudes: Dark Chocolate Espresso Trail Mix Brownies

Don't *EVEN* get me started on these brownies.  OK.  Not really.  Get me started.  

I came up with these brownies for my big dude (the one I'm married to) because he's a huge fan of Target's trail mixes.  His favorites are the Black and White and the Dark Chocolate Espresso.


For this recipe, I used Dark Chocolate Espresso Trail Mix.  What's inside?  Chocolate-covered almonds, praline almonds, mocha pecans, chocolate chips, hazelnuts, and chocolate-covered coffee beans.  What I love about adding it to brownies is that you get a lot of different "crunches," not just your typical pecans or walnuts.


My advice to you is this: make these brownies when you have people to share them with.  I'm sitting here, totally full from lunch, one huge brownie down.  I start editing the pictures and ohmygosh....how could I resist going back for another?!?  I mean, look at them...

{Of course, I cut one in half, went back to editing pictures, then promptly got up and ate the other half.  Who are these people who can eat 1/2 of a brownie?}

Side note:  I was telling one the sweet (super fit) instructors at Pure Barre that I struggle with seeing big results from working out.  You see, I explained, blogging and recipe development involve lots of taste testing, and her advice was to test "just one bite."  And that, my friends, is why she looks the way she does, and I look the way I do. ;) 

Alright, back to the brownies.  Here's what you can expect: deep, dark chocolate...a hint of espresso...fudgey texture...melty chocolate...and assorted crunchiness throughout.



To get that deep, dark color and rich chocolate flavor, I swear by Hershey's Special Dark Cocoa...

 

Dark Chocolate Espresso Trail Mix Brownies

1 cup (2 sticks) salted butter
2 & 1/4 cups granulated sugar
1 & 1/2 cups Dutch process cocoa
1 teaspoon espresso powder
1 teaspoon kosher salt
1 teaspoon baking powder
2 teaspoons pure vanilla extract
4 eggs
1 & 1/4 cups unbleached, all-purpose flour
1 cup Target Archer Farms Dark Chocolate Espresso Trail Mix

Preheat oven to 350.  Grease a 9x13" pan.


Melt the butter in a medium saucepan over low heat.  Once melted, stir in the sugar.  Stir the sugar and butter while gently heating until the mixture is warm to the touch (but not boiling).  Remove the pan from the heat.

Stir in the cocoa, espresso powder, salt, baking powder and vanilla.  Whisk in the eggs until incorporated.


Stir in the flour...


...then fold in the trail mix.

Pour into the prepared pan, and smooth.  Bake for 28 minutes, or until done.  Cool in the pan on a wire cooling rack.


*adapted from King Arthur Flour Cookie Companion*

Y'all...forget the dudes.  I think I'm going back for another. 

Put this on your weekend baking list...

My dad and my sister were here this week...we were celebrating my dad's 70th birthday. (Yay, Dad!)

We had plans to go to a Willie Nelson concert, but at the last minute, it was postponed. 
Willie!  How dare you?!? ;)  (How can anyone stay mad at Willie Nelson?)

Anyway...the week was still a whirlwind.  So much so, that I have no new recipe or cookies for you.

I did, however, make this:

It's a Triple Coconut Cream Pie.  The recipe is from Tom Douglas' Seattle Kitchen.  If you have the book, make it TODAY.  Ok, or tomorrow.  I followed his recipe to a T, no changes with the exception of omitting the white chocolate garnish.

In lieu of a new recipe, how about a recipe rewind?  Whip up these salted butterscotch bars over the weekend.  My son offered to PAY me to make them again.  See if you can get some cash from your kids, too.

{this recipe was originally posted in 2012, here.}

How often does your child offer to pay YOU to make something?  It really doesn't happen often, um, ever, around here.

A few weeks ago, I volunteered to provide a tray of blondies for an event.  Now, if your house is like my house, all sweets must be "tested" before leaving the premises.

Kiddo was 2 bites in and announced,

"I will PAY you to make more of these."

Ok. Deal.  What do you think I should charge?  $2?  $10? A promise he'll come home every weekend when he's away at college?  A promise that he'll let me choose his bride, her dress, and spend every holiday and birthday with us, forever and ever, amen?

Yeah, that ought to do it.

Kiddo is right about these...they are one of our new favorite recipes for spring.  Heck, spring, summer, winter, or fall. (Are you singing James Taylor right now?)

The dangerous thing about these bars is...they are SO easy to make.  You won't even need your
mixer....just a bowl and a spoon.

Now, you will be using Imitation Butter Flavoring. 

I know, it sounds a little scary.  I'm not asking you to drink it straight up.  You'll use a teaspoon.  And, if you cut your blondies into 24 squares, you'll only consume 1/24th of a teaspoon in each one.  You can do this.

Here's the recipe...you don't even have to pay me.

Salted Butterscotch Blondies

ingredients:

1/2 cup (1 stick) unsalted butter
2 cups dark brown sugar, lightly packed
1/2 tsp. kosher salt
1 tsp. baking powder
1 tsp. vanilla
1 tsp. butter flavoring
1 & 1/2 cups unbleached, all-purpose flour
3 eggs, lightly beaten
12 ounces butterscotch chips
1/4 tsp. flaky sea salt

Instructions: 

Preheat oven to 350.  Lightly grease a 9x13" pan.  Set aside.

Melt the butter in a saucepan over low heat.  Once melted, pour the butter into a bowl and stir in the sugar, salt, baking powder, vanilla and butter flavoring until combined.

Stir in the flour, and then the lightly beaten eggs.  Stir until thoroughly combined.  Stir in the butterscotch chips.

Pour the batter into the prepared pan and smooth with an offset spreader.  Sprinkle on the flaky sea salt.

Bake for 30-35 minutes.  Cool completely on a wire rack before cutting.

{adapted from The King Arthur Flour's Baking Companion}

 Happy Weekend!