Extra Fudgy Healthy Brownies

I’ve been having a little bit of writer’s block the past few weeks, and it still isn’t fully healed.

So, instead of telling you all what I’ve been up to lately, I’m just going to show you pictures and hope you can forgive me.

Also, here’s an extremely fudgy and weird brownie recipe I whipped up.  I saw a “red velvet brownie” recipe made with beans and I just went all out and added avocados.  I guess if you weren’t made about the writer’s block, this recipe might make you mad.  But don’t let it.. I promise it tastes a million times better than it sounds.  The lack of flour and replacement of beans and avocados makes these brownies so fudgy it’s ridiculous.

 

He loves Blue Moon.

 

Crafts.

New toy.

Yummy eats.

Her 21st birthday.

Extra Fudgy Healthy Brownies
Adapted from: Munchin’ with Munchkin 

Ingredients:

• 1 cup red kidney beans
• ½ cup avocado
• ½ cup cocoa powder
• 1 tsp vanilla extract
• ½ tsp almond extract
• ¾ tsp baking powder
• 1/8 tsp baking soda
• 1/4 cup applesauce
• 1/8 tsp salt
• 1 cup brown sugar
• 2 eggs
• ¼ cup chocolate chips

Directions:

1. Preheat oven to 350.
2. Spray an 8×8 inch pan with cooking spray. Set aside.
3. In a food processor, puree kidney beans and avocado. Transfer to a large bowl.
4. Add remaining ingredients and mix by hand until smooth and fully combined.
5. Fold batter into the greased pan.
6. Bake for 35-40 minutes, turning the pan halfway through.
7. When the brownies are done, test them with a toothpick. You want some batter to cling to the toothpick. Do not over bake.
8. Let cool completely.
9. Cut and enjoy.

Peanut Butter Butterfinger Frosted Brownies

Okay, I cheated.

I know I’ve said a million times that I hate using box mixes, but I didn’t say I don’t use box mixes.

A couple of weeks ago, one of my friends made brownies and everyone ate theirs with peanut butter.  Why wouldn’t they?  Peanut butter and chocolate are the ultimate culinary couple.

That’s when I thought, “dduuuhhh, I have to make brownies with peanut butter frosting.”  The Butterfinger’s were just a given.  Why wouldn’t I add them?

So, there’s that.  And then, I fed them to everyone I know and they were devoured isntantly.

These are a definite crowd pleaser.  There’s only a certain few recipes that I’ll make more than once, and this is one.

What’s your favorite way to spice up boxed brownie mixes?

 

Ingredients

• 1/2 cup butter
• 1 cup creamy peanut butter
• 4 cups powdered sugar
• 1/4 cup cream
• 2 regular sized Butterfinger’s
• 9×13 inch pan of brownies (I used Betty Crocker)

Directions

1. In a large bowl, beat butter and peanut butter until light and fluffy.
2. Slowly beat in 1/2 of the confectioner’s sugar.
3. Mix in 1/4 cup of the cream.
4. Beat in the remaining powdered sugar.
5. Slowly fold in crushed up Butterfinger’s.
6. Frost cooled brownies.

No Bake Cake Batter Oatmeal Fudge Blondies

This heat is gettin’ crazy.  It’s been over 100 degrees for the past 2 weeks!

They tell you to stay out of the kitchen if you can’t take the heat, but I prefer to just turn the heat off in the kitchen.

Katie ain’t bakin’ no mo’.  Ever since the sun started blazing, I started testing recipes for “no bake blondies.”  I searched and searched and searched but could not find a single recipe that wasn’t a healthy date/fig/etc. mixture, so I thought I’d make my own.

It’s hard work, let me tell you.  I still haven’t found the perfect recipe, but these are my favorite so far.

If you’re sick of the heat like me, but still want to make some tasty treats, these are the ones for you.

What have you been making since it’s been so hot?  Have you still been baking or does it kill you to turn the oven on?

 

No Bake Cake Batter Oatmeal Fudge Blondies

Ingredients:

• 2 cups cake mix of choice (I used Funfetti, duh.)
• 6 blocks of vanilla almond bark
• 1 1/2 cups oats
• 1/2 cup butter, melted

Directions:

1. Melt butter in a medium sized microwave safe bowl with white chocolate, about 1-2 minutes.
2. Mix in cake mix and oats.
3. Press mixture into a 9×13 inch baking dish.
4. Chill until hardened.
5. Cut and eat. Yum.

Cinnamon Pumpkin Milk Chocolate Fudge and {Earthquakes}

Night #1:  It was about 2:20 am and I was sitting in the living room of my dorm.  I was all by myself and the couch started to shake.  My first thought was “GHOSTS!” and my second thought was, “Don’t look under the couch.”  Naturally, I got on Facebook because what else comforts a person in their time of fear better than Facebook? I was confirmed sane as I read through all of the earthquake statuses.  I live in Missouri and I never thought I’d feel an earthquake.

Night #2:  It was about 11:55 pm and when my bed started shaking I didn’t freak out since, ya know, I’m an expert in the earthquake field now.  But, really, I did freak out and I started texting all of the people that didn’t believe me the first night I told them about the earthquake saying, “Did you feel that?! I know you felt it this time!”  

So, now I can say I’ve felt an earthquake…. a record-setting earthquake.

Did you guys feel the earthquake? Have you felt one before? Share your stories!

Other than earthquakes, nothing too exciting has been happening, but I did make this pumpkin fudge.  I’m not going to lie, it was a little heavy on the cinnamon, so I decreased the amount of cinnamon in the recipe below for your taste bud satisfaction.  Other than that, it was good.  It’s a really moist fudge; not crumbly… it has a bit of elasticity and it’s very rich.  I recommend cutting it into small pieces.

Cinnamon Pumpkin Milk Chocolate Fudge

Adapted from: All Recipes

Ingredients:

1 (10 oz) package pumpkin spice marshmallows

• 1 1/2 cups white sugar
• 2/3 cup evaporated milk
• 1/4 cup butter
• 1/4 teaspoon salt
• 2 cups milk chocolate chips
• 1 cup semisweet chocolate chips
• 1 tablespoon cinnamon
• 1 teaspoon vanilla extract

Directions:

1. Line an 8×8 inch pan with aluminum foil. Set aside.
2. In a large saucepan over medium heat, combine marshmallows, sugar, evaporated milk, butter and salt. 
3. Bring to a full boil, and cook for 5 minutes, stirring constantly.
4. Remove from heat and pour in semisweet chocolate chips and milk chocolate chips.
5.  Stir until chocolate is melted and mixture is smooth. 
6. Stir in cinnamon and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

Fudgy, Gooey Brownies

Today, I’ve got a guest post from Women’s Health Magazine.  It talks about when you should save and when you should splurge, something I know I have problems deciding on at times!

Splurge vs. Save

The editors of Women’s Health dish on when it’s best to put your money where your mouth is for important kitchen staples.

Splurge

Storage containers – Forget plastic tubs that can leak, stain and release harmful chemicals into food. Sturdy glass dishes with airtight lids will keep leftovers from spoiling.

Quality spices – Saffron, vanilla bean and fennel pollen are pricey for a reason—all can elevate any dish

Chef’s knife – The versatile, slightly curved blade allows you to slice and dice quickly

Save

Corkscrew – A basic style like the “waiter’s friend” will totally do the job

Nonstick pan – It’s the workhorse of any kitchen, and even expensive ones wear out, so you shouldn’t pay top dollar

Mandoline – A durable plastic one can slice potatoes for gratin or cabbage for slaw just as well as a pricey stainless-steel version

For more tips on how to save in the kitchen, check out WomensHealthMag.com or pick up a copy of the May issue of Women’s Health magazine, on newsstands now!

——————————————————————-

That being said, these brownies are definitely something you should splurge on. 😉  (So they may not have anything to do with money…. but whateva.)  These are the best brownies I have ever made.  In my entire life.  Plus they’re adapted from one of my favorite blogger’s (Karly) recipe.

Fudgy, Gooey Brownies
Karly- Buns in My Oven

• 1 cup (2 sticks) butter
• 2 1/4 cups sugar
• 4 large eggs
• 1/2 cup cocoa powder
  
• 1/4 cup Hershey’s syrup
• 1/4 cup melted chocolate
• 1 teaspoon salt
• 1 teaspoon baking powder
  
• 1 teaspoon instant coffee, optional
• 1 tablespoon vanilla extract
  
• 1 1/2 cups all-purpose flour
  
• 1 1/2 cups semi-sweet chocolate chips
• 1/2 cup white chocolate chips

1.Pre-heat the oven to 350 degrees. Butter a 9×13 baking dish.

2. In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil.

3.  Pour butter mixture into a large bowl or stand mixer, beat in cocoa powder, Hershey’s syrup, melted chocolate (1/4 cup), eggs, salt, baking powder, espresso powder, and vanilla extract. Mix until well combined.

4. Stir in the flour and chocolate chips until well combined.

5. Pour into prepared pan and bake for about 30 minutes, until a tester comes out mostly clean. The edges should be set and the center should still look slightly moist, but not uncooked.  Cool on a wire rack.

Fudgy Brownie Cupcakes (and a little preachin’)

Three things I would like to eliminate from my life completely:

Stress, guilt, and feeling sorry for myself.

So often I find myself stressing over school, work, relationships, etc. or feeling guilty for eating too many cookies, spending too much money, skipping out on exercising, missing an assignment, saying “no” to someone, and then having all of these things accumulate and ending up feeling sorry for myself.  It’s sort of a viscous cycle that I would like to put to an end.

If all of the time I spent doing all of the above was spent on positive things, I would be a much happier person.  Don’t get me wrong, I’m a very happy person, but I have my fair share of feeling down, just like everyone else.  Recently, I’ve been trying very hard to stay in a positive frame of mind because, really, there’s no point in feeling guilty over something that you’ve already done, no point in feeling stressed out when you know it won’t help you accomplish anything, and no point in feeling sorry for yourself when you could easily turn a situation around. What’s done is done and all you can do is move forward and realize that if you’ve made a mistake, you’ve got tomorrow to start over.

There are so many things people feel guilty about.  For example, food.

Every time I get on Yahoo!, there’s a new headline about food studies that have been done, and every single one of them is different.  I wish that society didn’t put a big “off limits” stamp or “sinful” on foods like sweets, fats, etc. because all that does is create unhealthy relationships with food for people.  They start to obsess over what they can and cannot eat and it can eventually turn into an eating disorder.  My philosophy is that no food should be off limits, but should be eaten in moderation.  Don’t listen to what “scientists” say, don’t count calories, listen to your body.  If your body is craving something, it probably needs it.  If it’s telling you it’s hungry, don’t deny it.  Don’t compare what you eat to other people, because everybody needs different amounts.  It’s just food.  What you eat does not define you as a person.

Life is beautiful, so don’t spend your time obsessing over silly little things.  Think positively (I love positive affirmations), live your life to the fullest, and love yourself. It’s amazing how much just changing your thought process from negative to positive can change your life.  A healthy mind is just as, if not more, important as a healthy body.

Today, go ahead and make these yummmy fudgy brownie cupcakes.  They are not “sinful”, they’re delicious.  Enjoy them and don’t feel guilty for eating them, even if you do happen to eat one or two too many. (oops :))

Fudgy Brownie Cupcakes
HowSweetEats

 Start out melting the butter and chocolate together.

 And mix until it’s nice and shiny.

 Add in other ingredients.

 Fold in chocolate chips.

 Look how crunchy the outside is…

And look how gooey the inside is!  Tastes best with ice cream.

Ingredients:

• 1 stick Butter
• 3 whole Squares Baker’s Chocolate
• 2 cups Sugar
• 1 teaspoon Vanilla Extract
• 4 whole Eggs
• 1 cup Flour
• 2 Tablespoons Cocoa Powder
• 1 cup Chocolate Chips

Preparation:

Preheat oven to 350F.
Melt butter and baking squares in a microwave safe bowl. In the mixing bowl, cream melted butter and chocolate mixture. Add in sugar and vanilla and beat until fluffy, about 2-3 minutes. Add in eggs, beating one at a time. Add flour and cocoa powder and stir just until combined. Fold in chocolate chips.
Fill a muffin tin with muffin liners and fill each liner about 3/4 of the way full. Bake for 20-25 minutes, or until brownie is set. The top will be a bit crunchy and the insides will be fudgy.

Fudgy Brownie Cupcakes (and a little preachin’)

Three things I would like to eliminate from my life completely:

Stress, guilt, and feeling sorry for myself.

So often I find myself stressing over school, work, relationships, etc. or feeling guilty for eating too many cookies, spending too much money, skipping out on exercising, missing an assignment, saying “no” to someone, and then having all of these things accumulate and ending up feeling sorry for myself.  It’s sort of a viscous cycle that I would like to put to an end.

If all of the time I spent doing all of the above was spent on positive things, I would be a much happier person.  Don’t get me wrong, I’m a very happy person, but I have my fair share of feeling down, just like everyone else.  Recently, I’ve been trying very hard to stay in a positive frame of mind because, really, there’s no point in feeling guilty over something that you’ve already done, no point in feeling stressed out when you know it won’t help you accomplish anything, and no point in feeling sorry for yourself when you could easily turn a situation around. What’s done is done and all you can do is move forward and realize that if you’ve made a mistake, you’ve got tomorrow to start over.

There are so many things people feel guilty about.  For example, food.

Every time I get on Yahoo!, there’s a new headline about food studies that have been done, and every single one of them is different.  I wish that society didn’t put a big “off limits” stamp or “sinful” on foods like sweets, fats, etc. because all that does is create unhealthy relationships with food for people.  They start to obsess over what they can and cannot eat and it can eventually turn into an eating disorder.  My philosophy is that no food should be off limits, but should be eaten in moderation.  Don’t listen to what “scientists” say, don’t count calories, listen to your body.  If your body is craving something, it probably needs it.  If it’s telling you it’s hungry, don’t deny it.  Don’t compare what you eat to other people, because everybody needs different amounts.  It’s just food.  What you eat does not define you as a person.

Life is beautiful, so don’t spend your time obsessing over silly little things.  Think positively (I love positive affirmations), live your life to the fullest, and love yourself. It’s amazing how much just changing your thought process from negative to positive can change your life.  A healthy mind is just as, if not more, important as a healthy body.

Today, go ahead and make these yummmy fudgy brownie cupcakes.  They are not “sinful”, they’re delicious.  Enjoy them and don’t feel guilty for eating them, even if you do happen to eat one or two too many. (oops :))

Fudgy Brownie Cupcakes
HowSweetEats

 Start out melting the butter and chocolate together.

 And mix until it’s nice and shiny.

 Add in other ingredients.

 Fold in chocolate chips.

 Look how crunchy the outside is…

And look how gooey the inside is!  Tastes best with ice cream.

Ingredients:

• 1 stick Butter
• 3 whole Squares Baker’s Chocolate
• 2 cups Sugar
• 1 teaspoon Vanilla Extract
• 4 whole Eggs
• 1 cup Flour
• 2 Tablespoons Cocoa Powder
• 1 cup Chocolate Chips

Preparation:

Preheat oven to 350F.
Melt butter and baking squares in a microwave safe bowl. In the mixing bowl, cream melted butter and chocolate mixture. Add in sugar and vanilla and beat until fluffy, about 2-3 minutes. Add in eggs, beating one at a time. Add flour and cocoa powder and stir just until combined. Fold in chocolate chips.
Fill a muffin tin with muffin liners and fill each liner about 3/4 of the way full. Bake for 20-25 minutes, or until brownie is set. The top will be a bit crunchy and the insides will be fudgy.

Peanut Butter Fudge with Chocolate Topping

I never really crave peanut butter.  I’ll eat it, but it’s not one of my favorite flavors, so I don’t use it very often.

I’ve also never made fudge before.

You’re probably wondering why I made peanut butter fudge, then.  Well, Kellen asked for it… but I had to make another batch for myself because I could not get enough of this stuff.

I dreamt about it, I couldn’t get it off my mind… it was haunting me.  I tried so hard not to make more for myself once I gave the first batch away, but, I have no will power.  Fortunately (or unfortunately?), my dad asked where all the fudge went, so I had to make it, then.  Right?  Right. 

This is super easy to make, so make it!!! You won’t regret it, and if you do, well.. send it to me.

Just a question, but would you guys like to see an occasional video on steps for making a recipe?  I was talking with a coworker today and he mentioned how he’s going to make videos for singing, and I thought “Hey, I could do that for baking.”  Plus… Joy the Baker does it, and who’s cooler than her?  No one.

 *Don’t forget to melt chocolate first! Sorry for lack of a picture.

 Mix in peanut butter after boiling brown sugar, butter, and milk.

This is what it’ll look like after it’s mixed.

This is what it will look like after adding the powdered sugar.

Pour it in the pan.

Add the melted chocolate.

 

Finished product. Good luck waiting on it to chill.  It’s good warm, too.

Peanut Butter Fudge w/ Optional Chocolate Topping
Adapted from: All Recipes

Ingredients

Fudge:

• 1/2 cup butter
• 2 1/4 cups brown sugar
• 1/2 cup milk
• 3/4 cup peanut butter
• 1 teaspoon vanilla extract
• 3 cups confectioners’ sugar

 Topping:

• 1 cup chocolate chips
• 1/3 cup heavy whipping cream

Directions

1. Combine together chocolate chips and whipping cream on a double broiler, or in the microwave until melted.
2. Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. 
3. Remove from heat. Stir in peanut butter and vanilla.
4. Slowly mix in powdered sugar, beating until smooth.  Mixture should be thick, but not crumbly. (May not use all of the powdered sugar) Pour into an 8×8 inch dish. 
5. Pour chocolate topping evenly over the top.
6. Chill until firm and cut into squares.

Peanut Butter Fudge with Chocolate Topping

I never really crave peanut butter.  I’ll eat it, but it’s not one of my favorite flavors, so I don’t use it very often.

I’ve also never made fudge before.

You’re probably wondering why I made peanut butter fudge, then.  Well, Kellen asked for it… but I had to make another batch for myself because I could not get enough of this stuff.

I dreamt about it, I couldn’t get it off my mind… it was haunting me.  I tried so hard not to make more for myself once I gave the first batch away, but, I have no will power.  Fortunately (or unfortunately?), my dad asked where all the fudge went, so I had to make it, then.  Right?  Right. 

This is super easy to make, so make it!!! You won’t regret it, and if you do, well.. send it to me.

Just a question, but would you guys like to see an occasional video on steps for making a recipe?  I was talking with a coworker today and he mentioned how he’s going to make videos for singing, and I thought “Hey, I could do that for baking.”  Plus… Joy the Baker does it, and who’s cooler than her?  No one.

 *Don’t forget to melt chocolate first! Sorry for lack of a picture.

 Mix in peanut butter after boiling brown sugar, butter, and milk.

This is what it’ll look like after it’s mixed.

This is what it will look like after adding the powdered sugar.

Pour it in the pan.

Add the melted chocolate.

 

Finished product. Good luck waiting on it to chill.  It’s good warm, too.

Peanut Butter Fudge w/ Optional Chocolate Topping
Adapted from: All Recipes

Ingredients

Fudge:

• 1/2 cup butter
• 2 1/4 cups brown sugar
• 1/2 cup milk
• 3/4 cup peanut butter
• 1 teaspoon vanilla extract
• 3 cups confectioners’ sugar

 Topping:

• 1 cup chocolate chips
• 1/3 cup heavy whipping cream

Directions

1. Combine together chocolate chips and whipping cream on a double broiler, or in the microwave until melted.
2. Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. 
3. Remove from heat. Stir in peanut butter and vanilla.
4. Slowly mix in powdered sugar, beating until smooth.  Mixture should be thick, but not crumbly. (May not use all of the powdered sugar) Pour into an 8×8 inch dish. 
5. Pour chocolate topping evenly over the top.
6. Chill until firm and cut into squares.