brownies

Fudgy Fresh Raspberry Chocolate Chip Brownies

/ Jodi / 27 Comments

Fudgy Fresh Red Raspberry Chocolate Chip Brownies

Just when I thought my guys couldn’t like anything better than the Fresh Raspberry Chocolate Chip Cookies I made recently — – – TWICE! – – – meet Fudgy Fresh Raspberry Chocolate Chip Brownies!

Get ready to rumble friends!

Not only are these super easy – they are TOO DIE FOR!

My guys were practically fighting over the last one.

Fudgy Fresh Red Raspberry Chocolate Chip Brownies before baked 1

The kids were all coming over Saturday evening to watch the “big fight” (Mayweather / Pacquioa).  I’ve never watched a fight in my life before Saturday, but I kinda got caught up into the hype as my guys talked about it.  So when Mom and Dad offered to pay the Pay Per View fee, our house was the place to be.  (Any excuse will do for me to have the kiddos here and have a chance to cook and visit with them!)

Fudgy Fresh Red Raspberry Chocolate Chip Brownies before baked 2

The weather was gorgeous this weekend, and I didn’t want to spend all day in the kitchen, but I certainly had to have some goodies just in case.  I had a box of Ghiradelli Triple Chocolate Brownie mix in the pantry (is there any other kind – chocolate brownies with chocolate chips in them and a packet of chocolate syrup to assure there is enough chocolate?!).  So I thought I would zip it up a bit (as if it isn’t zipped up enough – eh?)

But O.. M.. G….  throw in some fresh raspberries and a handful of white chocolate chips – and we are talking DESSERT HEAVEN!

Fudgy Fresh Red Raspberry Chocolate Chip Brownies in Pan

And just like when I bake cookies, I always slightly UNDERbake my brownies so they are ooey and gooey and fudgy wonderful!   This is barely a recipe, but I guarantee you will be a ROCK STAR if you make these for your family or take to a gathering.

Fudgy Fresh Red Raspberry Chocolate Chip Brownies

Fudgy Fresh Red Raspberry Chocolate Chip Brownies

Ingredients:
1 Box Ghiradelli Triple Chocolate Brownie Mix (or YOUR favorite brownie mix)
1 pint fresh red raspberries
1/2 cup white chocolate chips

Directions:
Prepare brownies according to package directions, but after you pour the batter into your pan and before you put them in the oven, press 16 whole ripe fresh red raspberries into the batter and then broken up pieces of the remainder of the berries intermittently throughout the batter.  Sprinkle the white chocolate chips on top.  Bake until just down.

Take these to your next picnic, make for your hubby/wife/partner if you want to buy a new outfit, living room furniture or a new car, or make for your boyfriend/girlfriend if you are waiting for a proposal! 🙂

Cheers & Hugs,
Jodi

One Word Photo Challenge: Chocolate (Salted Caramel Brownie Bites!)

/ Jodi / 8 Comments

salted caramel chocolate brownie bites

Since we are on the subject of Salted Caramel and Chocolate….

We were – weren’t we?!??

I came across a new One Word Photo Challenge (by photographer Jennifer Nichole Wells) via my friend, Colleen, at Silver Threading (who shared some glorious chocolate-colored rocks from Glacier National Park) where the theme this week is “Chocolate.”

Well – – I took it quite literally 🙂 and had to share this glorious recipe for these super simple yet amazingly scrumptious little gems I made last year at Christmas time.

And we were talking about Christmas too – right?!??  🙂

I originally found this recipe on InsideBruCrewLife’s blog.

Salted Caramel Brownie Bites

You will need:

Prepare 1 box brownies according to package directions for fudge-like brownies – let cool.
Unwrap 35 Rolo Candies (or a few extra if you are going to pop a few in your mouth – which is extremely hard to resist!)
12 ounces milk chocolate (Nestle Chocolate chips or any kind you prefer)
Coarse Sea Salt
Directions:
  • Cut the brownies into 35 small squares.
  • Place a Rolo on each square.
  • Wrap the brownie around the Rolo forming a ball.
  • Place on waxed paper covered baking sheet, and refrigerate for about an hour.
  • Melt chocolate (in microwave is easiest).
  • Dip the brownie bites into the melted chocolate.
  • Place on waxed paper and sprinkle with sea salt.

People are going to go GaGa over them, so watch out!

Enjoy.

And though it’s not an award-winning photo, I’ll bet your mouth is watering – and you are definitely thinking CHOCOLATE!  🙂

Cheers & Hugs,

Jodi

Sometimes you just MUST have Chocolate!

/ Jodi / 6 Comments

rolo fudge brownies

Words are not needed…….

rolo fudge brownies 2

Sometimes you just MUST HAVE chocolate!

rolo fudge brownies 3

I could do nothing to perfect this amazingly decadent recipe for Rolo Fudge Brownies shared by one of my favorite bloggers, Cookies & Cups.  Thank you Shelly!

Rolo Fudge Brownies (as originally posted by Shelly at Cookies & Cups)

Ingredients

  • 1 box prepared Fudge Brownie mix
  • 1/2 cup caramel sauce
  • 2 cups unwrapped Rolo candy, candies cut in half after measured
  • 1 (14 oz) can sweetened condensed milk
  • 3 cups semi sweet chocolate chips
  • 2 tsp vanilla

 

  1. First make Fudgy Brownies in a 9×13 pan lined with aluminum foil and sprayed with cooking spray.
  2. Let brownies cool completely.
  3. Pour and evenly spread caramel sauce over brownies, it will be a very thin layer
  4. Spread chopped Rolos over caramel sauce
  5. In a medium saucepan over low heat melt sweetened condensed milk and chocolate chips together.
  6. Once melted remove from heat and stir in vanilla.
  7. Immediately spread over Rolos using an off-set spatula.
  8. Let fudge set for at least 2 hours and cut into squares.

Notes

Store airtight for up to 5 days. If you are using a boxed brownie mix, make according to package directions, but line the pan with foil and spray with cooking spray. It will make removing and cutting much easier. ( I missed this note when I prepared!)

TIP:  Did you know you could make sweetened condensed milk from a evaporated milk?  I was bummed when I realized I didn’t have sweetened condensed milk in the pantry, but had a couple of cans of evaporated milk.  I know there had to be a way to “convert.”  I googled – and Voila! – yep – simple – you just need to take a can of evaoporated milk and add (ahem – yikes – are you ready for this??!! ….) – 1 1/2 cups sugar!  Boil and let cool.

ENJOY!

Cheers & Hugs,

Jodi

Biscoff Blondies with Cinnamon and White Chocolate Chips

/ Jodi / 8 Comments

biscoff blondies title photo

OOOO  LA LA!!  Have you ever tasted Biscoff Spread?

O… M… G…

It kinda tastes like those little teddy graham cookie crackers, but in a peanut buttery-like spread.  (Can you imagine?!)

biscoff

It is amazing on toast, bagels, English muffins…..

It is heavenly licked from a spoon!

Add it to a blondie with some cinnamon chips and some white chocolate – and it is magical!

biscoff blondies 2b

Remember – I was recently cleaning out the baking shelf??   Well – I had some Biscoff Spread, had some cinnamon chips, and Biscoff Blondies came to my imagination.

So, of course, I googled Biscoff Blondies to see if anyone had thought of it yet or if there was a similar recipe; and lo and behold, the amazing Sally from Sally’s Baking Addiction, had just the recipe!

I thought it needed cinnamon chips, so that was just the way to “Jodi” it up.

biscoff blondies 4

I simply followed Sally’s recipe, but subbed 1/2 cinnamon chips and 1/2 white chocolate chips for her 1 1/4 cups of white chocolate chips.

Here’s the recipe:

Ingredients:

  • 1 cup  flour
  • 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • 1/2 tsp salt
  • 5 Tbsp  butter, melted
  • 1 cup light brown sugar, packed
  • 1 large egg + 1 egg yolk
  • 1 tsp vanilla
  • 1/2 cup Biscoff spread
  • 3/4 cup white chocolate chips
  • 3/4 cup cinnamon chips

Directions:

Preheat oven to 350F degrees. Line a 8×8 or 9×9 baking pan with parchment paper or spray with nonstick spray (I used a 9 x 9 square baking stone).

In a small bowl, mix the flour, baking powder, baking soda, and salt.

In a large bowl, mix the melted butter and brown sugar until combined. Whisk in the egg and egg yolk, then add the vanilla. Stir in the Biscoff spread. Gently fold in the dry ingredients.

(Per Sally – be careful not to overmix, as it will result in crumbly, hard blondies.).

Fold in the cinnamon and white chocolate chips.

Spoon the batter into the prepared baking dish. Bake for 20-25 minutes. The blondies may appear very soft, but they will set up as they cool.  Always UNDERBAKE for yummy goodness.

Allow the blondies to cool completely before cutting into squares.

Makes 16 yummy, awesome blondies.

biscoff blondies 2a

Betchya can’t eat just one!

Enjoy!

Cheers & Hugs,

Jodi

Salted Caramel Black Walnut Brownies

/ Jodi / 5 Comments

br

We were going to a special event on Saturday (a wedding celebration for my brother, Jeff, and new Sis-in-Law, Terri 🙂 ), and I didn’t want to go empty-handed.  I had figured on taking the usual “Jodi’s Almost Famous Chocolate Chip Cookies” because the kiddos really love them.

But I wanted to make something else special and yummy for the occasion.  I was watching one of my cooking “heroes,” Ree Drumond aka The Pioneer Woman, in the morning and was inspired by her Crazy Brownie recipe.

So I checked the baking shelf (which needed cleaning out desperately – so it led to that!)  Think I have enough stuff???!!

baking shelf

And set out to make my own brownies.  I used some of her tricks, including a box of Duncan Hines Devil’s Food Cake for the base to which I added 1/3 of a cup of evaporated milk and a stick of melted butter.

I pressed about 2/3 of that into the bottom of my round baking dish.  (I’ve always loved to bake my brownies in a round dish – my BFF Jill got me started on that years ago I think….)

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Then I had all of these caramels in a Ziploc bag ALREADY unwrapped from some other baking project from who knows when, so I figured I would melt them with the rest of the evaporated milk and make a caramel gooey layer.

It starts like this….

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and turns into this yummy goodness!

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So I layered that on, sprinkled it with a layer of sea salt, added the rest of the batter in blobs (technical term) on top of it, then a sprinkling of chopped black walnuts, some leftover shaved chocolate and a smidge more sea salt.

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It went in the oven looking like this:

br6and came out like this:

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and was pretty amazing when I cut into it…

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Yummy, sweet, salty, gooey goodness!

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at Life In Between.

Cheers & Hugs,

Jodi