Try these S’Mores Brownies Dipped in Chocolate for an over the top treat guaranteed to chase away the winter blues.
This is my first month as a member of the Fill the Jar Cookie Group and I’m super excited to bake along with them. Cakes have been the mainstay of my baking and I look forward to deviating once again from my comfort zone. It’s nothing to do with me not liking to eat or bake cookies. Most of you know that I haven’t met many desserts that I don’t like. Don’t know whether that’s a good or bad thing.
When the kids come home there are certain foods that are a must have. Tacos and Chocolate Truffle Cake fall into that category. As long as those two are in place then I can sneak in a newbie or two. This time around one of the newbies was Gooey Biscoff Chocolate Chip Cake Bars from Picky Palate. The minute I saw them on Jenny’s site the tug of war began. Make them, don’t make them, make them, don‘t make them. If you’ve ever had Biscoff before you probably know how irresistible this stuff is. The first taste is like a powerful drug and no matter how hard you try to stay away from it you are drawn, spoon in hand to its creamy goodness.
My kids are used to me saying “try this” as I
shove lovingly hand them something to taste. Not one of them, or anyone else that hung out with us last weekend thought it wasn’t good. Score!! Luckily there is only a quarter of a jar left. Unfortunately it calls to me whenever I’m within five feet of it.
I think I over baked them a bit trying to deal with my persnickety oven. Do you think that mattered? No, no a thousand times no! I put them in a zippered bag to store them and lo and behold the next day they were soft and chewy. These lovelies are full of Biscoff and mini chocolate chips. Promise yourself that when you eat them you’ll do an extra round of cardio the next day. Unless of course your mom insists you have sack races in 90 degree weather. OMG, I wish you could have seen that one!!! My kids are troopers.
I followed the recipe to the letter and here’s the link. Visit Jenny’s site for a while you will find lots of yummy goodness over there.
I think I’ve told you about 587 times how much I love white chocolate. Make this the 588th time. After reading Lora’s blog at Cake Duchess yesterday I had to chuckle and comment about how I also hoard cake supplies. This led me to a quick inventory of what’s in my cabinet. There should be a sign on the cupboard that says, “Hard Hat Area”, because something is bound to fall out when I open it. My girls threw numerous hints over the holidays about all my supplies. Hey you never know when you’re going to need a smidgen of ground pistachios and three boxes of cornstarch.
Admittedly during the holidays I stocked up on chocolate. Especially, you guessed it, white chocolate! I’ve had an envie (Creole word for craving) for brownies lately so why not take a walk on the blondie side. Most of the recipes I found included semi-sweet or dark chocolate along with the white; not what I was looking for. However, after passing over Honey Bear Bakery’s recipe three or four times I decided to check it out at www.food.com . It also called for semi-sweet chocolate, but what really hooked me were the reviews. Everyone raved about them. Guess I found my recipe. Naturally I had to make a slight modification and when you read the recipe you’ll know what it was.
There is nothing like a quick and simple recipe. This one was very easy to put together and in one way that’s a good thing. On the other hand, that means I’m likely to make these brownies often. Since I’m the only white chocolate fan in the house it also means I’ll be the one to eat the most. Yeah, I can have one (or two) and give the rest away. and I always say I’m going to do that and inevitably I don’t. Shame on me, I know. Any-hoo these brownies are thick and dense, loaded with buttery, chocolately goodness and more like a bar than a brownie. Sooo good! Think about baking a batch this weekend so I won’t be the only one eating them. Enjoy!
½ cup butter
8 oz white chocolate chips
8 oz semi-sweet chocolate chips
2 large eggs
½ cup sugar
½ teaspoon vanilla
½ teaspoon salt
1 cup flour
I was determined that this was going to be an all white chocolate brownie so I used white chocolate chips instead of semi-sweet chocolate. In addition I chopped 8 oz of chocolate to melt with the butter.
Melt butter in small saucepan over low heat. Remove from heat and add 4 oz of white chocolate. DO NOT STIR! This was tough. I sooo wanted to stir the mixture!
In a large bowl, beat eggs until frothy. Add sugar, vanilla, flour, salt and mix well. Add butter/white chocolate mixture. Mix until just combined. Add remaining white chocolate chips and semi sweet chips. Pour into greased 8 x 8 pan. Bake 350°F for 30 minutes. Let cool completely while resisting the urge to cut off a corner and sample. Uh-oh, I think I just busted myself.