Strawberry White Chocolate Brownies {Gluten Free}

HAPPY VALENTINES DAY!!

Love is in the air. Do you do anything special today, with your loved one, family or friends?  Most Fridays we go out for dinner, myself, hubby and the little one. Tonight we will not. Even though we go out fairly early because of the little one, most places will just get too busy, loud and potentially overpriced.  As well behaved as she is most times, I don't want that one time she isn\t to be tonight as no one wants a fussy toddler ruining their romantic dinner. So just in case, tonight we will order in, and stay cozy.

The hubs and I have never really gone too over the top for Valentines Day.  Neither of us need anything, so other than some flowers, chocolates or a tub of his favorite ice cream, we keep it low key.  Better to save our money for more important things.  More money saved means I can finally convince him to get an SUV to make room for our expanding family.

Oh right!  I haven't told you yet.   Baby #2 is on the way, making its arrival late July.   We are very excited and getting ready for some busy times ahead.  Our little ones will be 20 months apart so there will be a lot going on.  Even the next few months will be busy moving around some bedrooms, office and workout equipment to make room for Baby #2.     I will definitely need to find a big win of energy now and then.   For now I will have to run on adrenaline since caffeine is not a pregnant ladies friend.   Post baby these brownies might have to the kick I will need, and at least they have some fruit in them.

Hope you have a wonderful day with your loved ones.

Strawberry White Chocolate Brownies {gluten free}

INGREDIENTS

• 1/2 cup unsalted butter
• 8 oz dark chocolate, chopped
• 3/4 cup granulated sugar
• 3 large eggs
• 1 tsp pure vanilla extract
• 1/2 cup Gluten free flour blend
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp espresso powder
• 3 oz white chocolate , chopped
• 3/4 cup strawberries, chopped
• 1/2 cup strawberry white chocolate
• 1/2 cup unsalted butter, softened
• 2 - 2 1/2 cups confectioners sugar
• sprinkles

INSTRUCTIONS:

1. Preheat the oven to 350F. Spray a 9 inch springform pan.
2. Place the chocolate and butter in a bowl over a double boiler. Stirring off and on to melt together. Once completely melted remove from heat and let cool slightly.
3. Whisk in the sugar. Then whisk in the eggs, one at a time.
4. Add vanilla and whisk in.
5. Add flour, salt, espresso powder and baking soda. Fold in until partially combined.
6. Add strawberries and white chocolate.
7. Using a spatula, scrape the batter into the spring form pan. Bake for 25-30 minutes and a skewer comes out clean. Remove from oven, let cool.
8. Make icing : Beat cream cheese and butter in a medium bowl using a spatula.
9. Add icing sugar, one cup at a time, beating in with spatula.
10. Using an offset spatula spread over the brownies. Top with sprinkles.

Butterscotch Pudding Cashew Cookies

Today was a big day in the Sweet Twist of Blogging household.  The little one moved out of the bucket baby sit and into a big girl car seat.   Yep, that is a big day in my life.   The cliche of time flies is sad and true.  We did run into a bit of a stumble though.  Since the seat needs to be rear facing, it is on a special angle and pretty much makes it impossible for anyone to sit in front of it.  Who makes these chairs?  So after spending a couple hundred on a car seat, we had to spend more money to get this special angle adjuster to give us 4 extra inches of chair room so someone could sit in the front seat.   Seriously?  You add a wedge to tilt it back and then another one to tilt it forward?  Other then that, the chair is great.

With moving to the big girl seat I also get to test out my skills on the "sleeping transfer"  I can no longer just let her sleep in the car seat when I get home.  Pretty sure leaving her in the car would be frowned upon.  (Please sense my sarcasm!!)   So, of course on Day 1 in the new seat she falls asleep 10 minutes from the house.   So I slowly unbuckled the legs, then gently unbuckled the chest strap, softly pulling out the right arm, softly pulling out the left.   I leaned in, slowly moved her head on to my chest and then gently scooped her little body.  One eye peaked open, sshh sshh.  Closed. Phew.  Slowly walking from the car to the house, one eye peaked open, sshh, sshh, closed, phew.  I seriously though about just sitting on the couch with her cuddled in my arms and do nothing for an hour.  Before I know it those days will be long gone but I decided to be good and let her have a proper crib nap.  I went upstairs and did a successful crib transfer.  Sweet!

White Chocolate Peanut Butter Cocoa Krispie Squares

I think I have a jinx when it comes to electronics.  My current laptop is barely hanging on.  The monitor hinge on the left side is broken, along with the front bottom tab.  It doesn't really close properly and it barely fits in the bag. The laptop screen is also a little slanted which does not make for easy photo editing.   My playbook which the hubs got from his work is old, the operating system doesn't work well. There are no good apps.  I pretty much just use it to watch movies or tv shows and even that doesn't work often.  My phone (Galaxy Nexus),  which I love.  Love android, love google, love, now has a cracked screen thanks to baby.   Well I guess it is really my fault for giving my little one the phone thinking it was safe to leave it with an 8 month old.  Ugh!

The hubs is not pleased with this situation now that I am potentially hoping for several new devices.   I am now torn between a tablet and a laptop or go for an 2 in 1, where the laptop turns into a tablet.   Tough decision.  The hubs also keeps telling me to wait for some haswell chip or something that allows computers to run better and longer.    Patience is not one of my best qualities, so we will see.

Any thoughts on what I should get?

For now I will continue to blog on my broken computer and enjoy these yummy squares.

Stracciatella Lindt Egg Brownies

We just got back from a weekend at the cottage with some friends.  It was beautiful weather, great company, great food.   Lots of time spent in the lake, sunbathing, playing games and laughing.  It was just nice to have a sunny hot weekend with no rain.  I am seriously tired of seeing rain in the forecast.

Last week was a bit of a blur.  I did my first topsy turvy cake last week and spent the rest of the week picking more strawberries, baking for the cottage and packing for the cottage.  (Of course, I still forgot things.)    The cake was a little scary at first but in the end I love the way it ended up.

These brownies I bring to you today were actually from the two weekends ago.  I also ended up with two sets of these brownies.  Both were gluten free but one had brown rice flour and the others literally had none.
Somehow I managed to forgot the bowl of flour, baking soda and salt on the counter, mixed up the brownies and poured them into the tin, baked them.   They funny this is I didn't realize the flour was missing until after I had tasted one and then saw the flour bowl sitting on the counter.  

Red Velvet Blondies with white chocolate chips and cream cheese icing.

I would say TGIF but on mat leave I have no concept of days of the week.  In fact I often think it is not the day of the week it is.   I am also not sure I can say TGIF as we are expecting quite the snow storm tomorrow.   Now again I don't really have any where to go since I ran my errands today so I may not even notice.  Unless I have to help the hubby shovel the driveway..ugh.   Parts of the next few days for me will involve making a Barbie cake for my niece who is turning 4 early next week.  Her party is this Sunday.   I love making these cakes they are so cute and I know she will love it.  I love how she knows the good cakes come from her aunt.

Thanks to all who commented to win the beater blades.  I dropped all the comments to in a random generator and the winners of the beater blades are

Liz from A Sweet Baker
Jenna from Little Kitchen Big Flavours

Congratulations you two!  I will contact you to get your shipping info.

Here is a delicious red treat to make for your sweet.   (Yes, I did that cheesy rhyme on purpose)

Gluten Free Pumpkin Blondies with White Chocolate & Cherries

So I am nesting.  I did some serious cleaning and organizing this weekend and I am not done.  My list of items to get organized is still about 3 or 4 long but I am happy with the progress.  This past weekend I cleaned out my pantry and cleaned out my car.   I really should have taken some before and after pics to show you.   Even the hubby couldn't believe the pantry cupboard,  all organized in nice little rows.  The only sad thing was the amount of stale items that hit the garbage.  And my car feels like new again, I dusted, vacuumed and shampooed the seats and mats.  I was a machine this weekend.
Funny leave it to a new baby to force a clean and purge considering the amount of new baby stuff will probably be twice what I threw out but could you imagine the madness if you didn't go through nesting.

My next stop will be closets, clothes and the dreaded office. A dumping ground for papers, books and anything else we don't know where to put.  Scary!  This won't be the first time we have tackled this room but after a year it just makes its way back to madness.   I will keep you posted on that madness.

I will continue with the fall blogger pumpkin obsession because frankly pumpkin desserts are so delicious.  I can honestly say this won't be my last pumpkin item this year.

Gluten Free Pumpkin Blondies with White Chocolate Chips and Dried Cherries. 

INGREDIENTS:

• 1/2 cup unsalted butter, softened
• 2/3 cup dark brown sugar
• 1/2 cup pumpkin puree
• 2 eggs
• 1 tsp pure vanilla extract
• 1 1/4 cup brown rice flour
• 2 tbsp cornstarch
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup white chocolate chips
• 1/2 cup chopped dried cherries

Icing:

• 1/4 cup butter, room temp.
• 1/2 cup cream cheese, room temp
• 1/2 tsp pure vanilla extract
• 1/4 tsp cinnamon
• 1 cup sifted confectioners sugar (give or take)

INSTRUCTIONS:

1) Preheat oven to 350F.  Butter a 8 inch square pan. 

2) In a medium bowl, add flour, cornstarch, baking powder/soda, cinnamon and salt. 

3) Combine butter and sugar in a large bowl or mixer bowl and beat until creamed together.

4) Add pumpkin, eggs and vanilla and beat until combined. 

5) Add flour mixture to the wet mixture and mix on low until almost combined.

6) Fold in chocolate chips and dried cherries.

7) Pour batter into prepared pan.  Bake for 30 minutes,  outside will be starting to brown on edges and tooth pick will come out clean. 

8) Let cool in pan 10 minutes, then turn onto a wire rack to cool completely.  Cut into squares and serve.
9) Make the icing : In a large bowl or mixer bowl beat together butter and cream cheese.  Add sugar, vanilla and cinnamon and beat together until just combined.  Adding more sugar if you want a stiffer icing.

This post is also on the Have the Cake blog with a lot more wonderful pumpkin recipes.

MEG's RATING : D-EEEE-LICOUS

Red Velvet White Chocolate Cupcakes, Lynn Crawford and a Giveaway

Two weeks ago my mom and sister and I braved a Canadian snow storm to go see Lynn Crawford speak at George Brown College.   If you happen to not know who Lynn Crawford is here is the run down....

• Worked at the Four Seasons Hotels for over 20 years
• One of Canada's Top Chefs
• Appeared on Restaurant Makeover
• Now appears on Pitchin' In on the Food Network
• Has her own Cookbook called Pitchin' In
• Co-owner of the restaurant Ruby Watchco in Toronto
• Co-owner of Ruby Eats - Gourmet Food Store  - which I need to check out ASAP.   The downside of living in the suburbs.  :-(

She is very cool and down to earth.  Very inspiring and and listening to her makes me want to cook more, cook local and appreciate the food we have available to us.   I actually recorded 90% of her talk before my playbook ran out of entire memory.   It will be a great reference when I need a little kick in the pants.   I will try and edit some clips and post on her for you ( once I figure it out )

Me and Chef Lynn

The other bonus of going to she her speak is you get her cookbook - Pitchin In (signed and personalized).  The cookbook is full of over 100 fantastic recipes.  She has one or two recipes focusing on key ingredients, similar to how the show is set up.  There is a lot of seafood and shellfish (which I don't eat) but the rest of the book makes up for it,  Especially the desserts - WOW!  I literally can't wait to bake them all, especially the bacon caramel sauce.

The first recipe I decided to try was her Red Velvet Cupcakes but with a Sweet Twist spin, of course.  We had a dinner to go to last weekend and I offered to bring dessert, thinking cupcakes are always a good choice.  Is it me or has Red Velvet desserts exploded lately?   Maybe it is just Valentines day but they are everywhere and spun in every fashion.  Cookies, crepes, ice cream, brownies, there are a lot of pretty cool ideas out there. 2012 is the year of Red Velvet.   Who can blame us, Red Velvet desserts are tangy and sweet with nice sublte chocolate undertones.  
Here is my easy spin.

Red Velvet White Chocolate Cupcakes

(Adapted from Lynn Crawford - Pitchin In)

Makes 9 cupcakes

INGREDIENTS:

Cupcakes

• 1 1/4 cup sifted cake and pastry flour
• 2 tbsp cocoa powder, sifted
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup sugar
• 1 large eggs
• 1/2 cup buttermilk
• 1 tbsp white vinegar
• 1 tsp pure vanilla extract
• 1/8 tsp red food paste
• 9 white chocolate Lindt balls, unwrapped and frozen

Icing

• 1 - 8 oz package light cream cheese
• 1/2 cup unsalted butter
• 1 tsp pure vanilla extract
• 2 1/2 - 3 cups confectioners sugar, sifted
• 3 oz white chocolate, melted

INSTRUCTIONS:

1) Preheat oven to 350F.  Line a muffin tin with 9 liners ( recipe called for 12, but I guess I made them bigger).
2) In a medium bowl combine flour, cocoa powder, baking powder, baking soda, salt.

3) In a measuring cup combine buttermilk, vinegar, vanilla and food paste and whisk together.

4) In a large bowl or with your mixer, beat together butter and sugar until creamed.  Add egg and beat to combine.

5) Alternate adding the dry ingredients (3 additions)  and buttermilk (2 additions)

6) Fill muffin cups 2/3 full.  Add one Lindt ball to the center of each cupcake, pressing down, then use a spatula or spoon to just cover the Lindt ball with the mixture.

7) Bake 20 minutes, turning the pan half way through.   Obviously you can not stick a tooth pick in because of the Lindt ball, the top will look set when done.   Let cool in pan 10 minutes, then cool on a wire rack
8) Make the icing - In a large bowl or mixer bowl beat together butter and cream cheese until creamy and smooth.  Add icing sugar and vanilla starting on low, gently moving to high as icing sugar is incorporated.
Add cooled melted white chocolate and beat to combine.
9) Place into a large piping bag with a star tip and swirl on cupcakes.  If the icing is to soft place in fridge to cool for 10-15 minutes,

I also made a peanut butter chocolate filled Lindt using these chocolate cupcakes and this peanut butter icing

Red velvet white chocolate is a great combination.   I am not sure what it is but cupcakes with a creamy chocolate center are oh soooo good.

MEG's RATING : D-EEEEE-LICIOUS!

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COOKBOOK GIVEAWAY!!

Lucky for my readers when I was at the event I picked up an extra signed Pitchin' In cookbook from Lynn.  Leave me a comment with one of your favorite ingredients to cook or bake with.

For 4 more additional entries do the following and come back and let me know

1) Follow me on Facebook
2) Follow me on Twitter
3) Tweet - I want the @CHEF_LYNN Pitchin' In cookbook for more than 100 great recipes, Thanks to @Sweettwist_Meg
4) Follow the blog off to the right -->
5) Pin it

Giveaway open to residents of Canada and the U.S.  Contest open until noon on Feb 18th.

Guinness Chocolate Cookies - 12 Days of Cookies - Day 2

 

Cookies with beer?  Believe it. These cookies caught my eye immediately.  Not because I am a big beer drink but because Guinness is such a unique beer.   I made a chocolate cake once with Guinness and  it turned out amazing. I just had to try the cookies as well.    This recipe is different though, it requires you to boil down the Guinness to a syrup.  That is almost the more amazing part about Guinness, the more you boil it down,  it becomes like a caramel.  Something I witnessed when I wasn't paying attention and boiled it down to far.   I could have made Guinness hard candies.  Sadly it was an after thought but I might try it again one day.   It was bitter, yet sweet and hard.  Very interesting.   The second attempt I did correctly and discovered this dark beautiful syrup, perfect for cookies.

Enjoy Day 2

(Adapted from Cuisine at Home - Holiday Cookies)
INGREDIENTS:


Syrup

• 2 cans (12 oz)  of Guinness (original recipe called for Extra Stout, I only used regular)
• 1/2 cup brown sugar

Cookie

• 2 3/4 cup of unbleached all purpose flour
• 1/3 cup of cocoa
• 1 tsp espresso powder
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter
• 1/2 cup shortening
• 3/4 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cup white chocolate chips
• 1/2 cup semi sweet chocolate chunks
• 1/2 cup milk chocolate chips

INSTRUCTIONS:
1) Add beer and brown sugar to a medium sauce pan.  Reduce liquid over medium high heat until liquid thickens to a syrup and measure approximately 1/3 cup.  This will take 30-45 minutes.  Remove from heat and set aside to cool slightly.

2) Preheat oven to 350F.  Line two baking sheets with silpat/parchment.  In a medium bowl combine flour, cocoa, espresso powder, baking soda and salt.

3) In a large bowl or mixer bowl, cream together butter, shortening and sugars until smooth and fluffy, about 3 minutes.

4) Add eggs, syrup and vanilla, beat to combine.

5) Add flour mixture to the wet mixture, cream together until flour is just combined.
6) Fold in all chocolate chunks.

7) Using a small scoop (about 2 tbsp) drop dough on to prepared baking sheets. Bake 12-14 minutes.  Let cookies cool on sheet for a few minutes, then transfer to a wire rack to cool.

Although the Guinness syrup concentrates and becomes caramel like there is still a slight bitterness to it,  it is beer after all.   The chocolate chips add the additional touch of sweetness (which is why some milk chocolate chips are good)  and the cookie balances out.
I had two men request orders for these for Christmas,  why?  They were chocolate and had beer in them.  Too Funny.

MEG's RATING: D-EEEE-LICIOUS

Day 1 - Lighter Peanut Butter Stuffed Cookies

1st Place Blueberry Brownies (Gluten Free)

It was a very exciting weekend.  On my way home from work after neglecting to pick up the mail for five days  I received a wonderful letter from the Canada Baking and Sweets Show.

I was over the moon.  My brownies made the finals.  There was one problem however, on Saturday I had a wedding to attend for Brad's cousin Jeff.  The wedding was at 2:30 in Barrie and somehow I had to be in Toronto at 2.  Toronto and Barrie are about an hour or so apart.   Let the frantic phone calling begin. I immediately called my sister and checked with another fellow baker to see if either of them could go and fill in my place.   My baker friend was out and my sister really wasn't that excited to go but I begged and pleaded.  She managed to find a friend that would go with her and keep her company,  so she agreed to go.  Phew.

Saturday morning I wake up, get my hair done and then get ready to for the Wedding. We get picked up around 12:30 to head up to Barrie.   The wedding was outside at a golf course, there was a cool breeze but the sun was out so it wasn't too bad. A beautiful fall day.   I sat there keeping one eye on the ceremony  and one eye on my cell phone,  that was peaking out of my little silver handbag.  I was anxiously waiting for a text message from my sister on the status of the competition.    There were 10 categories in the home baking category so neither of us were quite sure when the brownie judging would begin.

2:54pm - "They are eating your brownies"
3:00pm - "OMG you won!!" 
3:01pm - "Shut up!"
3:03pm - "Serious! Heather from Cupcake Girls was a judge"
3:04pm - "Yippee"

Keep in mind while all this was going on, our cousins were saying their I do's, so my outside voice excitement was mute.   Mute until they walked backed down that aisle, the bar opened and the celebrations could begin.   I was very excited, all my blogging and baking hard work over the last several years has paid off.  The winner of each category got their name in the paper and the following basket of goodies:














Not sure what I will do with the mixer since I already have one, but a girl can always use more than one, can't she??

Here is my winning recipe.  It's been pieced together and adjusted from a combination of recipes.

Blueberry White Chocolate Chip Brownies (Gluten Free)

INGREDIENTS:

• 175g unsalted butter
• 175g dark chocolate, good quality
• 3 large eggs
• 1 tsp pure vanilla extract
• 200 grams granulated sugar
• 1/2 tsp salt
• 100 grams chopped blueberries
• 75 grams white chocolate chips
• 110 grams brown rice flour
• 15 grams cornstarch

INSTRUCTIONS:

1) Melt butter and chocolate on low in a medium saucepan or double boiler (if you are afraid to burn it).  Stir until smooth, remove from heat to cool slightly.

2) Line a 9 inch square pan with parchment or foil, folding over two sides so it can be lifted out. Spray with non stick spray.
3) Beat eggs, sugar, salt and vanilla together in a large bowl. Add cooled chocolate mixture to egg/sugar mixture and beat to combine. 

4) Fold in flour, cornstarch, blueberries and white chocolate chips.

5) Pour batter into pan and bake at 350F for 23-25 minutes.  Let brownies cool in pan for 10 minutes, then remove lifting up the sides of foil/parchment.  Let cool completely before slicing.

I wouldn't have submitted these to the competition if I didn't think these were awesome brownies.  Moist, fudgy and chocolaty.  It also has blueberries so it's healthy. HA, wink wink.

MEG's RATING : D-EEEEEE-LICIOUS

My Brownie Curse... Is it lifted?

For some reason I have had a lot of brownie difficulty in my life.  Many recipes I have tried in the past just don't come out the way they are supposed to or at least the way I want them too. Bad brownie luck? Maybe I just wasn't trying the right recipe? The tricky thing with brownies is there are so many variations because of so many different preferences on texture and flavour.   I prefer a nice balance between the uber rich fudgy brownies and the lighter cake like brownies.  Can I even find that I wonder? So far I have not.   I am crossing my fingers this is the right recipe, especially since I am not just baking these for me or my taste testing co-workers.  These bars are to go along some bridal shower cupcakes (post to follow) as an additional chocolate treat.  These bridal shower guests need energy for bridal shower games and wedding talk. 

Here goes nothing.....

Baked Brownies

Adapted from Brown Eyed Baker and the Baked Cookbook

INGREDIENTS:

• 1¼ cups all-purpose flour
• 1 tsp salt
• 2 tbsp dark unsweetened cocoa powder
• 11 ounces dark chocolate, coarsely chopped
• 1 cup (8 ounces) unsalted butter, cut into pieces
• 1 tsp instant espresso powder
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 5 eggs, at room temperature
• 2 tsp vanilla extract
• 3/4 cup white chocolate chips

INSTRUCTIONS:

1. Preheat the oven to 350 degrees F. Line a 9x13 pan with parchment or foil and spray with non-stick spray
2. In a medium bowl combine the flour, salt, and cocoa powder and whisk together together.
3. Using a double boiler (a bowl over and not touching simmering water) add the chocolate, butter and instant espresso powder. Stir occasionally until the chocolate and butter are completely melted and smooth.

4.Turn off the heat and add the sugars to the chocolate mixture. Whisk until completely combined.  Remove from the above the water and allow to come to room temperature.

4) Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and vanilla and repeat. Do not over beat the batter at this stage or your brownies will be cakey.

5) Fold in the flour mixture into the chocolate mixture using a spatula until flour is half combined.  Add the white chocolate chips and fold in until flour is just combined.

6. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time.  Brownies are complete when a toothpick inserted into the center of the brownies comes out with a few moist crumbs on it. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into your desired square size.

Life has changed!   This really was a great recipe and I can see why so highly ranked by BYB.  This recipe was not so rich that you can only eat a tiny piece because you feel a sweet overload.  Perfect chocolate flavour and great texture, not too cakey, not too dense.  I also love a recipe that doesn't require the mixer and can be easily put together.  I will put this recipe in the "keeper" folder.

MEG's RATING : D-EEEEE-LICIOUS!

Sunken Treasures...

I think many of you out there know the famous Peanut Butter Kiss Cookie, a peanut butter cookie with a Hershey's kiss added right out the oven.   These cookies are a favorite to many combining the love of peanut butter and chocolate, however have you ever thought what you can bake with the other flavours of Hershey's kisses.  They have come out with a cookies and cream kiss.  Cookies and cream makes me think of my childhood and ice cream.   When I was young this was my all time favorite ice cream; rich, creamy and filled with Oreo cookie crunchy goodness.   It reminds me of camping weekends and ice cream stops at the boat marina or day trips to port dover, playing mini golf and hanging out at the beach.  I don't have as much Cookie's and cream ice cream as I once did but I eat similar chocolates it brings me right back.
I originally had planned on making chocolate cookies with the kiss on top but I decide to make mini brownie cupcakes with the kiss falllen inside the brownie. Okay, so maybe the plan wasn't always to have them sunken inside but they still tasted just as good. I also had extra batter so I made brownie bars with a cream cheese topping with crushed Toblerone on top.

Cookies and Cream Brownie Bites

(Adapted from Fine Cooking)

INGREDIENTS:

• 4oz (1/2 cup) unsalted butter, cubed
• 4 oz unsweetened chocolate, chopped
• 4 large eggs, room temp
• 1/4 tsp salt
• 2 cups granulated sugar
• 1 tsp pure vanilla extract
• 5 3/4 oz (1 1/4 cups) AP flour
• Cookies and Cream Kisses

Cream Cheese topping for Bar version

• 6 oz cream cheese, soft at room temp
• 3 tbsp granulated sugar
• 1 large egg yolk
• chopped Toblerone

INSTRUCTIONS:

1) Preheat the oven at 350F and line mini cupcake pans.   Unwrap the Hershey's kisses so they are ready to go.

2) Make the Batter : Combine the butter and chocolate in a bowl and melt over a double boiler, stirring frequently until the butter and chocolate are melted and smooth.  Set aside.  With a stand mixer with the whisk attachment or hand mixer beat the eggs and salt in a bowl on medium speed until foamy, about 2 minutes. Continue to beat while gradually adding the sugar and beat until thick and pale, another 3 minutes.  

3) Scrape the chocolate mixture into the eggs, add vanilla and fold the two mixtures together.   Add the flour and continue to fold until just incorporated.
4) Fill each muffin cup about 2/3 full.   Bake about 13 minutes then take out quickly add the kisses on top of each brownie.   Place them back in the oven for 5 min. The kisses will melt a little and sink into the cupcakes.

Let the brownies cool in the pan before carefully lifting them out.   Store at room temp or freeze  in an airtight container.

For the cream cheese topped version: 

I was able to do 1 - 24 muffin tin and put the rest of the batter 

1) Instead of putting the brownies into mini cupcake tins, spray a 9 inch pan.  I was able to do 1 - 24 muffin tin and put the rest of the batter into the 9 inch pan.

2) In a small bowl, beat the cream cheese and sugar with a wooden spoon ( I used my braun whisk) until smooth and creamy.  Add the egg yolk and mix until blended.   Pour on top of the brownie batter and smooth out on top. 

3) Add the chopped Toberlone all over the top and bake for 18 minutes.

Both options were a success.   The brownie bites are just the right amount of chocolate, with the little kiss in the middle.   The bar style had a nice creaminess to it.  They were soft,  rich and the toblerone chunks added a nice texture and slight crunch.   I don't think this is the best brownie recipe I have tried or out there but it's good to have.

MEG's RATING: D-EEE-LICIOUS!