Crunchy Top Brownies

 

IMG_3720Valentine’s Day calls for a new brownie recipe!! I had a request from a reader to make brownies that have a crunchy top. After some research, I was able to make a pretty great batch.  These brownies are chewy with a crunchy top and a rich fudge-y, chocolate-y taste! The secret to making the top crunchy is the chocolate chips which get melted and added to the batter.

Crunchy Top Brownies

In a small saucepan, melt:

  • 1/3 cup butter

Add the butter into a mixing bowl with:

  • 1 cup white sugar
  • 1/4 tsp salt
  • 1/2 cup cocoa powder
  • 1 tsp vanilla

Mix well. Then add:

  • 1/2 cup plain yogurt (equal to 2 eggs)

Mix well, then add in:

  • 3/4 cup semi-sweet chocolate chips, melted

Mix well and then add the dry ingredients. Mix until combined.

  • 3/4 cup flour
  • 1/2 tsp baking powder

Bake at 325 degrees F in a parchment lined 8 by 8 pan for 30-35 minutes. Cool in the pan on a wire rack.

Recipe Note: If you want to have these with a different twist, replace 1/4 cup of the chocolate chips with mint chocolate chips to make mint brownies!

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Salted Caramel Brownies

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These Salted Caramel Brownies are insanely delicious! I already have a few eggless brownie recipes but you can’t have too many so I wanted to adapt one of my recipes to have salted caramel frosting. This is an easy salted caramel frosting. Also, I was watching the Cake Boss and he added honey to his brownies so I decided to try it out!

If you want to make a brownie without honey but use the salted caramel frosting, then use one of my other recipes for the brownie.

 

Salted Caramel Brownies

Mix together:

  • 1 and 1/3 cup melted butter
  • 1 and 1/2 cup sugar
  • 2/3 cup honey
  • 2 tsp vanilla

Then add in:

  • 1 cup plain unsweetened yogurt (or egg replacer equivalent to 4 eggs)

Mix well and then add in dry ingredients:

  • 1 and 1/2 cup flour
  • 1 and 1/2 cup cocoa 
  • 1 tsp baking powder
  • 1/2 tsp salt

Mix until smooth. Bake 325 degrees F in a parchment lined 9 by 13 inch pan for approximately 40 minutes.

Cool and top with frosting.

 

Salted Caramel Frosting

Melt butter in a small saucepan and then add in the brown sugar, cream and salt:

  • 1/2 cup butter
  • 3/4 cup packed brown sugar
  • 1/2 cup heavy cream (35%)
  • 1/4 tsp salt

Make sure the sugar and the salt is dissolved and bring to a boil on medium-low heat for 2-3 minutes. Remove from heat and add in:

  • 1/2 tsp vanilla

Allow to cool to room temperature and then gradually beat in the icing sugar until the consistency you want:

  • 2-3 cups icing sugar

Spread over cool brownies. Sprinkle with sea salt.

Note: Refrigeration will make these even fudgier!

 

 

Chocolate Chip Blondies

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It was Thursday yesterday, so that meant virtually no food in the house for lunches. So I had to get baking! My kids call these “crownies” as they are kind of a cross between a cookie and a brownie.

Chocolate Chip Blondies

In a large mixing bowl combine:

  • 2/3 cup melted butter
  • 2 tbsp egg replacer mixed with 6 tbsp water (or 1/2 cup plain unsweetened yogurt)
  • 1 tsp vanilla
  • 1 and 1/2 cup brown sugar

In a separate bowl sift dry ingredients and then add to butter and sugar mixture. Mix well:

  • 2 and 1/2 cup flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Then mix in:

2 cups choc chips 

Spread in a 9 by 13 pan and Bake 350 F degrees for approximately 20 mins.

Cheesecake Brownies

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For these brownies I have taken my Decadent Chewy Brownie recipe (https://myegglessworld.wordpress.com/2014/01/20/decadent-chewy-brownies-2/) and used it in combination with a cream cheese filling to make a very yummy brownie. The only changes I made was to reduce the sugar in the brownie mix by a quarter of a cup as the cream cheese filling has a quarter of a cup of sugar in it as well as put the chocolate chips in the cream cheese mixture instead of in the brownie mix.

This will satisfy your brownie and cheesecake cravings at the same time!

Cheesecake Brownies

Cream cheese filling:

  • 1 pkg cream cheese softened
  • 1/4 cup sugar

Cream together and then add:

  • 1 tbsp egg replacer mixed with 3 tbsp water (equivalent to 1 egg)
  • 1 tsp vanilla
  • 1/2 cup semi-sweet chocolate chips

Mix well. Set aside and make the brownie mixture in a separate bowl.

For the brownie mixture:

Melt:

  • 2/3 cup butter

Then add:

  • 1  cup white sugar
  • 1/4 tsp salt
  • 1/2 cup cocoa powder
  • 1 tsp vanilla

Mix well. Then add:

  • 1/2 cup plain yogurt (Greek yogurt can also be used, this amount is equivalent to 2 eggs)

Add the dry ingredients and whisk well:

  • 3/4 cup flour
  • 1/2 tsp baking powder

Spread half the brownie mix in the bottom of a 8 by 8 inch pan (I lined the pan with parchment paper but you can grease and flour it instead). Top the bottom layer with all the cream cheese mixture. The spread the remaining half of the brownie mixture on top.

Bake 325 degrees F for approximately 40 minutes. Cool completely before cutting.

(Note: If you do not have egg replacer for the filling, in this case I would use a bit of cornstarch in the cream cheese mixture to help bind it a bit.)

Decadent Chewy Brownies

 

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With Valentine’s coming soon, another brownie recipe is required! This recipe is a chewy brownie and the egg substitute I used is yogurt. Not everyone has access to a commercial egg replacer and plain yogurt is a good substitute.

Chewy Brownies

Melt:

  • 2/3 cup butter

Then add:

  • 1 and 1/4 cup white sugar
  • 1/4 tsp salt
  • 1/2 cup cocoa powder
  • 1 tsp vanilla

Mix well. Then add:

  • 1/2 cup plain yogurt (Greek yogurt can also be used, this amount is equivalent to 2 eggs)

Add the dry ingredients and whisk well:

  • 3/4 cup flour
  • 1/2 tsp baking powder

Mix ins:

  • 1/2 cup of semi-sweet or white chocolate chips or nuts if you or your child is not allergic. I used white chocolate chips.

Bake 325 degrees F for approximately 30-35 minutes in a 8 by 8 inch pan. Line the pan with parchment paper or grease and flour it. I like using parchment paper as it enables you to be able to lift out the whole pan of brownies after they are cooled to cut. Cool and then harden in the refrigerator before cutting. 

Frosted Brownies

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This brownie recipe is made using egg replacer unlike my other recipe (https://myegglessworld.wordpress.com/2013/07/31/eggless-brownies/) which uses yogurt instead. This recipe is very yummy and the frosting makes them even better! This is a cake-like brownie.

Frosted Brownies

Mix well:

  • 1 cup sugar
  • 1/2 cup melted butter

Then add:

  • 2 tbsp egg replacer mixed with 6 tbsp water (equivalent to 2 eggs)
  • 1 tsp vanilla
  • 1/2 cup cocoa mixed with 3/4 cup hot water

Mix well and then add in:

  • 1/2 cup flour + 2 tbsp flour
  • 1/4 tsp salt
  • 1 tsp baking powder

Mix until flour is incorporated and pour into an 8 by 8 greased and floured pan.

Bake 350 degrees for approx 30 minutes.

Frosting

  • 1 and 1/2 cup icing sugar
  • 1/4 cup softened butter
  • 2 tbsp cocoa
  • pinch of salt
  • 2 tbsp milk
  • 1/2 tsp vanilla

Whip with a mixer until fluffy. Spread onto cooled brownies.

Eggless Brownies

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I came up with this recipe when my niece called and asked how to make brownies without eggs. Since she wouldn’t have access to egg replacer I asked her which recipe she was using and told her what to change. She was using  my mother’s recipe which calls for 2 eggs. I told her to increase the flour and add extra baking powder as well as take out 2 tbsp of butter and add in 2 tbsp of canola oil instead. Since she had plain yogurt in the fridge I told her to add in 1/4 cup for each egg.

This recipe makes a cake-like brownie as opposed to a chewy brownie.

Here is the new recipe:

Eggless Brownies

Mix together:

  • 6 tbsp melted butter
  • 2 tbsp canola oil
  • 1 cup white sugar

Then add in:

  • 1/2 cup plain yogurt
  • 1 tsp vanilla
  • 1/2 cup cocoa mixed with 3/4 cup hot water

Mix well and then add the dry ingredients:

  • 1 cup flour
  • 1/4 tsp salt
  • 2 tsp baking powder

Mix until lumps are gone. Pour into a greased and floured 8 by 8 pan. Sprinkle with 1/4 cup chocolate chips. (You can lightly flour the choc chips to help prevent them from sinking.)

Bake 350 degrees F for approximately 30 minutes

My son and I decided we should make them to test out the recipe! They are delicious!

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