Festive Frosted Brownies

I found this recipe in a Taste of Home cookbook a few months ago.  My mom had a stack of these books for me to take a look at and I immediately copied the page that had this recipe.  They looked so pretty and delicious too.  I loved the added touch with the sprinkles on top.  I've wanted to make these for months and had the opportunity to make a batch last week.  They were so worth the wait.  These days I tend to prefer the darker chocolate, but the lighter chocolate flavor in these is heavenly.  The lighter chocolate frosting also helps those sprinkles stand out!!  I have a feeling these are going to be a favorite for many years to come!

 

Festive Frosted Brownies

 

Source:  adapted from Taste of Home

 

1 cup butter or margarine, softened (I used salted butter.)

2 cups sugar

4 eggs

2 t. vanilla extract (I used 1 1/2 t.)

1 3/4 cups all-purpose flour

6 T. baking cocoa

1 tsp. baking powder

1/4 t. salt

 

 

FROSTING:

 

1/2 cup butter or margarine, softened (I used salted butter.)

1/4 cup evaporated milk (I used 2 % milk-same amount)

1 t. vanilla

2 T. baking cocoa

3 cups confectioner's sugar

 

Sprinkles

 

In a large mixing bowl, cream butter and sugar.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla.  Combine the flour, cocoa, baking powder, and salt;  gradually add to creamed mixture and mix well.

 

Spread into greased 9x13 pan.  Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean.  Cool on a wire rack.

 

For frosting, in a mixing bowl, beat the butter, milk and vanilla; add cocoa.  Gradually beat in confectioner's sugar until smooth.  Spread over cooled brownies.  Decorate with sprinkles if desired!

 

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Peanut Butter Truffle Brownies

I've been looking for a new sweet treat to try and just hadn't found anything.  Just as I was about to give up on baking anything today, I ran across this recipe as I was searching the net.  These looked so amazing so I had to try them.  The one great thing about starting this blog has been getting to know so many other blogs in the process.  This recipe came from Sweet Pea's Kitchen and you can find the recipe here.  The only thing I changed was the amount of vanilla.  I reduced it by a teaspoon!!  Hope you try these!!  You will love them!!  Check out her blog for other great recipes!!!

 Start by gathering  and mixing your ingredients for the brownies.

 Line a 9 x 13 metal baking pan with parchment.  Butter the pan first, place the parchment, and then also butter the parchment.  Trust me on this- do NOT skip this step. 

 Mix wet ingredients.

 Gradually incorporate dry ingredients.

 Pour into prepared pan.  Bake @ 350 degrees for 25-30 minutes.

 While brownies are cooling, prepare filling.  Mix 1/2 cup butter, softened, with 1/2 c. peanut butter.

 Add in 2 c. powdered sugar and 2-3 t. of milk.

 . . . until it looks like this!!!

 Finished Brownies. . .  Allow to cool completely!!!!

 Spread peanut butter filling in an even layer over brownies.  Place in refrigerator to set up filling - about 30 minutes.

 In a double boiler or a microwave safe container, melt 2 c. semi-sweet chips, 1/4 c. butter, 1/4 c. peanut butter, and 2 T. heavy whipping cream.

 Spread ganache gently over the top!!  Return to the fridge until set!

 Peanut Butter Truffle Brownies

Source:  Sweet Pea's Kitchen

For the Brownies:

• 1 cup butter
• 2 cups sugar
• 3 eggs
• 3 teaspoons vanilla  (I ONLY USED TWO!!)
• 2/3 cup cocoa powder
• 1 cup all purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder

For the Peanut Butter Filling:

• 1/2 cup butter, softened
• 1/2 cup creamy peanut butter
• 2 cup powdered sugar
• 2-3 teaspoons milk

For the Ganache Topping:

• 1/4 cup creamy peanut butter
• 2 cups semisweet chocolate chips
• 1/4 cup butter
• 2 tablespoons heavy whipping cream

Directions:

1. Preheat oven to 350F. Butter the bottom and sides of a 9 by 13 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
2. In a medium saucepan over medium heat, melt the butter. Remove from heat and add the sugar; stir to combine. Beat in eggs and vanilla until combined. Mix in cocoa, baking powder and salt. Add flour and stir until just combined and no streaks of dry ingredients remain. Pour into prepared pan and spread into an even layer. Bake for bake 25-30 minutes. Let cool completely in pan on a cooling rack.
3. While the brownies are cooling, make the peanut butter filling. In the bowl of a stand mixer fitted with the paddle attachment, combine the ingredients and beat until smooth. Add more milk if necessary to make it spreadable. Spread in an even layer over the brownies. Place in the refrigerator until filling is set, about 30 minutes.
4. While the filling is setting, make the ganache, combine the ingredients in a double boiler or in a microwave safe bowl. Melt together and combine. Pour the ganache over the top and spread gently. Return to the fridge until set.

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Recipes for My Boys:  Thursday's Treasures

Chocolate Cupcakes with Chocolate Buttercream Frosting

It's been a few weeks since I've made any cupcakes and thought it was about time I try out a chocolate recipe.  I've been looking at several and finally settled on combining my vanilla cupcake recipe and another one I had found.  This is what I came up with.  When I made my vanilla cupcakes, the recipe called for buttermilk.  This time I settled on sour cream.  I use sour cream in my Texas sheet cake and it's always so moist and delicious.  I ended up adding more cocoa at the end because the batter just didn't seem quite chocolaty enough!  I'm glad I did!!

The chocolate buttercream recipe came from Jennifer, a friend of mine from high school.  It's been so great getting reacquainted with her on Facebook.  We both have a love for all things cooking and baking and it's so fun to swap recipes and kitchen stories with her.  She shared this recipe with me a month or so ago and I've been dying to try it!  Well, let me tell you, it was worth the wait!  This is going to be my go-to chocolate frosting from now on!!  It's so YUMMY!!  Hope you give these a try!!  Don't forget the sprinkles!!!

 Start by mixing the melted butter, vanilla, and sugar.

 Add in one egg.

 Then the sour cream.

 Mix until well combined.  I forgot to take a photo of the cups filled with batter.  Sorry!  Be sure to fill them between 1/2-2/3 full.  I always use my medium cookie scoop to fill the cups.  It makes for uniform cupcakes and even baking!  Works like a charm!

 Bake 15-20 minutes at 350 degrees.  This recipe yielded 15 cupcakes!

 Allow to cool completely!

 On to that delicious frosting!!!

 Start with 6 T. of room temperature butter.

 Add vanilla and mix well.

 Gradually incorporate small amounts of powdered sugar and cocoa.  Alternate with small amounts of milk.

Until you get this. . . MMMMMMMMMMMMMM!!!!!!!!!!

 I used my 1M Swirl Tip to frost these.  There was only a little frosting left.  This was the pefect amount of frosting for the amount of cupcakes I made!  What a match!!

 Of course, I had to add in a few AUTUMN sprinkles!!!

Scrumptious!!!

Chocolate Cupcakes

1 1/4 c. all purpose flour

1 c. sugar

1/3 c. cocoa

1/2 tsp baking powder

1/2 tsp. baking soda

1/2 tsp. salt

6 T. butter, melted and cooled slightly

1 egg

1/2 tsp. vanilla

1 c. sour cream

Melt 6 T. butter and mix well with sugar and vanilla.  Add one egg and sour cream.  Mix dry ingredients in separate bowl.  Add dry ingredients gradually to creamed mixture.  Mix well after each addition.  Scoop batter into prepared muffin tins/cupcake liners.  Each cup should be 1/2-2/3 full.  Bake @ 350 for 15-20 minutes or until inserted toothpick comes out clean.  Cool completely.

Chocolate Buttercream Frosting

6 T. butter, softened

2 2/3c. powdered sugar

1/2 c. cocoa

1/3 c. milk

1 t. vanilla

Mix softened butter and vanilla until creamy.  Add powdered sugar and cocoa alternately with milk mixing after each addition.  Mix until light and fluffy.

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