Bars and Brownies · Chocolate · Dessert · Valentine's Day

Day 4-of Swoon worthy V-day desserts has me updating a classic

As a kid I never liked blondies. I always thought of them as the brownies sad, ugly cousin. It wasn’t until I worked in a kitchen and was forced to make blondies that I learned to appreciate them and eventually, fall in love them. There is something so mind-blowing simple and delicious about the combination of melted butter, brown sugar and chocolate chips.

Blondies are also a great vessel for a variety of ingredients like chocolate, nuts and dried fruits. Me? I like the classic combination of semi-sweet chocolate chips and walnuts but you can do whatever you like.

Around Christmas my mom gave me a jar of Cookie Butter she bought from Nuts.com. Mom tends to see things, think they look interesting and then randomly buy them for me. As you can imagine, I usually make out quite nicely when this happens.

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After a moment of fat kid weakness where I pretty much ate half the jar of Cookie Butter, with a spoon, straight from the jar I started thinking of ways I could use it in baked goods. I have seen lots of recipes over the past couple of years that call for the use of Cookie Butter but recently came across one that incorporated it into a blondie.

YAAAASSSSSSS Blondies meet Cookie Butter. Cookie Butter meet Blondie ­čÖé

The Cookie Butter definitely adds extra moisture and sweetness to the batter so I adjusted my recipe by adding more flour and decreasing the brown sugar in the recipe. The result is a soft, gooey texture that is moist and packed with flavor.

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Enjoy!
-K

Cookie Butter Blondies

  • Servings: 9
  • Difficulty: easy
  • Print

Ingredients


1/2 Cup Cookie Butter
1 Stick Unsalted Butter, Melted
1 1/4 Cup Light Brown Sugar
1 Egg plus 1 yolk
2 tsp Vanilla
2 1/2 Cups AP Flour
1/4 tsp Salt
1/2 tsp Baking Powder
1/2 Cup Chocolate Chips
1/4 Cup Chopped Walnuts

Directions


1. Grease a 9×9 inch baking pan and cover the bottom with parchment. Its goo
2. In a mixing bowl combine the cookie butter, melted butter, brown sugar, eggs, and vanilla. Beat on low until smooth.
3. Once mixture is smooth, continue to beat on medium until everything becomings fully incorporate, mixture becomes thick and fluffy (it should appear lighter in color as you aerate it).
4. Add the remaining flour, baking power and salt and mix on low just until all the flour gets incorporated.
5. Remove the mixing bowl and with a spatula, fold in the chopped walnuts and chocolate chips, scraping the sides and the bottom of the bowl as you go.
6. Pour batter into prepared pan and bake in a 350 oven for 30-40 minutes, or until the center is set.
7. Let cool before cutting!

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Bars and Brownies · Dessert · Valentine's Day

5 Days of easy, swoon inducing treats for the baking challenged that are perfect for your Valentine- Day 1

A couple of weeks ago I made Brown Butter Rice Krispy Treats and promptly ate the entire pan within 2 days because they were SOOOOOOOO good.

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Now the problem with making Rice Krispy Treats is not how good they are and not how quickly you will eat them, it’s that there is always leftover Rice Krispy Cereal and I have no idea what to do with it. Honestly, I did what any intelligent person would do, I made more Rice Krispy Treats!!!

This time around I started thinking about ways I could jazz them up and add a little something special to them. A lot of ideas flowed through my head… are you getting the idea that you are going to see a lot of funky Rice Krispy Treat ideas from me in the future? You are not wrong…

I started to get inspired by┬áthe colors and desserts most popular around Valentine’s Day and immediately it hit me- Cocoa Nib Raspberry Rice Krispy Treats!

I had a half a bag of freeze-dried raspberries leftover from a baking experiment gone wrong and had just purchased a new bag of Cocoa Nibs.

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I used the standard Rice Krispy Treats Recipe Found on the box of the cereal and simply added 1/2 Cup Freeze Dried Raspberries and 1/4 Cup Cocoa Nibs to the sticky batter and mixed them in when I added the rice cereal to the hot marshmallow.

For a thicker treat, I buttered a 13×5 baking dish with butter and lined the bottom with wax paper before pouring in the batter. Using a buttered off-set spatula I gently pressed the treats down into the dish to create a nice smooth top.

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Holy Moses these are incredible! The classic Rice Krispy Treat is still my favorite but the addition of the crunchy chocolatey cocoa nibs and tart raspberries really help balance out the sweetness of these treats.

Happy Baking!
-K

Bars and Brownies · Dessert

Browned Butter Rice Krispy Treats

Browned butter provides a uniquely rich, deep and nutty flavor to baked goods. Although I am not one to mess with a classic, don’t fix what is not broken as they say, browned butter makes everything better.

Browned butter is easy to make, but time consuming. The key is to cook it slowly, if you rush it, it will easily burn. You simply add butter to a saucepan and melt the better slowly on low. As the fat solids in the milk form and sink to the bottom of the pan, they begin to toast and brown. The butter will start to turn brown and give off a rich nutty scent. The longer you cook the butter, the richer and browner it will get.

Rice Krispy Treats are a perfect quick, easy treat to make to use up leftover marshmallows. With it’s slight nutty flavor, I thought browned butter would be a great addition to a classic recipe and I wow was I right. I also added a healthy pinch of cinnamon to give it a little earthliness and balance out the sweetness from the marshmallows. I recommend cutting them and wrapping each square individually in wax paper. The wax paper helps prevent exposure to the air and also they won’t stick together.

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Enjoy!
-K


Browned Butter Rice Krispy Treats



6 Cups Rice Krispy Treats
5 TB Melted Browned Butter
10 oz Marshmallows
1 tsp Vanilla Extract
Pinch of Cinnamon
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Directions

Using 1 Tablespoon of softened butter, coat the sides and bottom of a 8 x 8 inch square cake pan. Cover the bottom with a piece of wax paper and coat with more butter. In a large saucepan add the remaining 4 Tablespoons of butter and cook until golden brown. Add the marshmallows to the pan and stir continuously until melted. Remove the pan from the heat and stir in the cinnamon and vanilla. Add the dry rice krispy treats to the melted marshmallow and mix until completely coated with hot marshmallow. Pour the mixture into the prepared pan and with a greased off-set spatula, highly press the mixture into the pan. Continue to pat the mixture down until its evenly dispersed in the pan. Let cool 1 hour before cutting.