Posts Tagged 'brownies'

Pipe Dream #176: To Be As Far From Rihanna As Audrey – Kicky Fudge Brownies

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It might have been a while since you have seen something really chocolate on this blog.

Sidenote, I just went to check on that statement to see if, in fact, it really had been a while. Imagine my surprise when I discovered dark chocolate sugar cookies  and chocolate lava cakes and Nutella cupcakes all in December. Clearly, I went on a kick. More clearly, I have a problem.

All the same, though the end of 2012 was rife with cacao, we now find ourselves at the end of February with naught but stray foil wrappers leftover from V Day, am I right? Clearly, it is time for a fix.

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I was playing around with the idea of a Nutella brownie, since we still had Nutella in the house (Incidentally, the promise of Nutella on toast is the reason I get out of bed in the morning during the work week [not kidding], so it is a good thing we still have some). I found some decent recipes promising crackly tops and extreme hazelnut flavor, but I found myself worrying that it just wouldn’t be enough. So I went crazy did the only possible thing a girl could do and added insane amounts of chocolate and booze. 200 grams of semi-sweet chocolate, Frangelico, creme de cacao, cocoa powder and, oh, a buncha browned butter later, we have ourselves a brownie.

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Needless to say, these should do the trick.

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Crackly top? Chewy edges? Underdone middle? Check check check. Because of the nearly-double amount of chocolate and lack of leavener in this recipe, these brownies are as far from “cake-like” as…as Audrey Hepburn is from Rihanna. Best metaphor I’ve pulled all year maybe.

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You should likely have more milk handy than I do. And don’t even think you can slice these larger than 1 inch square. Man, please. Your fudge tolerance is not high enough.

Also, I have it on good authority that these pair well with coffee, for dessert or, you know, for breakfast.

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Just can’t get enough? Check out these other chocolate fixes:

Minted Cocoa Brownies

Flourless Chocolate Torte

Secret Chocolate Buttercream Frosting

Whiskey Truffles

Gluten-Free Chocolate Cherry Cupcakes

Chocolate Peanut Butter Cake

Incredibly Moist Chocolate Cake

Chocolate Sour Cream Cupcakes with Chocolate SMBC

Blood Orange Cupcakes

Peanut Butter Cup Cheesecake

Chocolate Churro Cake

Kickin’ it in style,


Kicky Fudge Brownies

Inspired by Raspberri Cupcakes

200 grams semi-sweet chocolate, chopped

100 grams butter, browned

scant 1/4 cup creme de cacao

scant 1/4 cup frangelico

2 eggs

heaping half cup Nutella

3 tablespoons cocoa powder

3/4 cup flour

1/2 cup sugar

Preheat oven to 350 degrees F. Line an 8 x 8″ baking pan with parchment, letting the paper hang over the edges for easy removal.

Place butter in a small saucepan on medium heat until it melts, stirring occasionally and scraping up the bits until the butter turns an amber color and smells nutty. Set aside to cool.

Place the chocolate in a microwave-safe bowl and melt in the microwave, stirring every 30 seconds until just melted. Stir in the Nutella until blended.

Whisk together the flour, sugar and cocoa powder in a large bowl. Add the melted ingredients, creme de cacao, Frangelico and eggs. Stir with a wooden spoon until just combined. Do not overmix. Pour into the prepared baking pan.

Bake for around 25 minutes, or until a skewer inserted into the center comes out with a few moist crumbs attached. (Check at around 18 minutes.) Remove from the oven and place tin on a wire rack. Cool completely in the pan before removing and cutting into tiny squares. Serve with much milk.

Pipe Dream #74: To Never Use A Box Mix Again – Minted Cocoa Brownies

There is something significant about a brownie that is one part brownie to two parts frosting. Perhaps it is a dire significance. It seems incredible looking at this picture that I and a few other people actually ingested these when our eyes could clearly see what was in front of us. The sheer audacity of 3/4 of an inch of frosting is absurd on paper. But in person…it was irresistible.

The brownies in this recipe are divine. They are dense and fudgy and rich and wonderful. Even without the frosting, they would be wonderful. I will never use box mix brownies again! Well, maybe in a pinch, but now I really have no excuse.

This is a picture of the batter from a previous making. I’ve had these brownies a few times before, you see. I just added it in because it is pretty. I hope you don’t mind.

Here was the batter from this time.

Ok, you got me, I put in two batter pictures to try and tempt you. Just make these! They are awesome!

I was so glad I could find peppermint extract. The lady who wrote the recipe assured me that if I used mint extract instead of peppermint, my frosting would taste like toothpaste. She was adamant. It would have been un-stomachable.

A finishing touch? Oreos. As if these weren’t already perfectly awful.

Have fun! Go running!

With your best interests at heart,


Minted Fudge Brownies

Adapted from Tasty Kitchen

2 cups sugar
1 cup butter
⅓ cups cocoa
4 whole eggs
1-½ cup flour
½ teaspoons salt

¾ cups butter
1 pound (4 cups) powdered sugar
3 teaspoons milk
1 teaspoon peppermint extract
3 drops green food coloring (if desired)

For the brownies, melt sugar, butter, and cocoa together in the microwave (or in a janky double boiler like I did) until fairly hot. Stir to combine and then cool slightly. It’ll look a bit gritty until you add the eggs. Add eggs, beating well after each egg, then add flour and salt and stir to combine. Bake in a 9×13″ pan in a 350ºF oven for 25 minutes. Cool completely before frosting.

For the frosting, mix ingredients together with a hand mixer until smooth and creamy. Frost cool brownies. If you want, you can sprinkle the top with crushed Oreo pieces like I did, or you could drizzle it with chocolate.

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