Classic Fudge Brownies a La Mode

If you're still looking for something sweet to make for Valentine's Day (which is this Friday, yay!), I've got the perfect thing for you. Last week I mentioned that we had a last minute date night at home. We ordered take out from a great italian place, put the toddler to bed early, lit some candles, and ate in our dining room. It was perfect, low-key, and exactly what we needed.

We decided to do this about two hours before we normally eat, so I went to see what we had in the pantry o and for dessert. I always keep the essentials well stocked- flour, sugar, baking powder, baking soda, and chocolate chips. Chocolate chips are a necessary staple in our house. I saw that we also had cocoa powder and semi-sweet chocolate. All the things you need to make brownies!

I got to work and the brownies were in the oven in no time. Miss A ate her dinner while I measured, poured, and stirred. I checked to see if we had ice cream in the fridge and wouldn't you know it, we did! Brownies a la mode, my husband's favorite dessert. Seriously, he wants to order it every time he sees it on a menu when we go out. Me, I like to get something I wouldn't normally make at home, like cheesecake or something. Anyway, I knew he'd be thrilled to have it at home.

I've made these brownies twice before, and I have to say, they are definitely my go-to recipe. They're everything you want in a brownie- fudgy, chocolatey, and not too rich. A great dessert for Valentine's Day, or any special occasion, like a random Tuesday night!      

Source: adapted from Cooking Light

3/4 cups all-purpose flour
1 cup granulated sugar
3/4 cup unsweetened cocoa
1/2 cup packed brown sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup bittersweet chocolate chunks (that you see for baking)
1/3 cup milk
6 tablespoons butter, melted
1 teaspoon vanilla extract
2 large eggs, beaten

Preheat oven to 350.  Combine flour, sugar, cocoa, brown sugar, baking powder, and salt in a large bowl. Add 1/2 of the bittersweet chocolate and milk in a microwave-safe bowl. Microwave at HIGH for 1 minute, then stir. Microwave on HIGH again for 30 seconds, then stir. Chocolate needs to be completely melted before you can move on to the next step, microwave more if needed. 

Pour the melted chocolate into the dry ingredients. Add the butter, vanilla, eggs, and the rest of the chocolate chunks into the bowl and stir until all is combined. Pour the batter into a 9-inch square metal baking pan coated with cooking spray. Bake for 22 minutes, brownies are done when a toothpick inserted comes out clean, or with a few crumbs. 

Classic Fudge Brownies

Brownies are not usually my choice of dessert. I mean, duh, I love brownies and will eat them if I see one, but if I'm out somewhere, at a restaurant, sweet shop, whatever, I'd pick ice cream, cookies, or a slice of pie before I'd get the brownie sundae off a dessert menu. I guess because to me, every brownie sundae tastes the same and I like to try something different when I'm out to eat.

I love having brownies as a dessert option for parties, get-togethers, or a night at home. They're a crowd pleaser, easy to eat, and will satisfy almost anyone's sweet tooth. Not to mention there's no serving involved, just grab and go! I made these recently when our family was in town and they were a hit.

Is it just me, or is making brownies from scratch a lot of work? I don't make them very often, usually because I'm disappointed in the outcome and puzzled how a boxed mix can taste better than homemade. That is, until I found this recipe!

These brownies are absolutely perfect. I'd have to even go so far as to say they are probably the best I've ever had. For real! They're chewy, fudgy, and bursting with chocolate flavor. I couldn't resist adding chocolate chunks over the top of the batter before putting it in the oven. Your fingers will get all messy from ooey gooeyness, totally worth it!

Source: Food Network Magazine Jan. '12

Servings: 20 
3.38 ounces all-purpose flour (about 3/4 cup)
1 cup granulated sugar 
3/4 cup unsweetened cocoa
1/2 cup packed brown sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup bittersweet chocolate chunks, divided 
1/3 cup fat-free milk
6 tablespoons butter, melted 
1 teaspoon vanilla extract
2 large eggs, lightly beaten
1/2 cup chopped walnuts, divided (omitted)
Cooking spray

Preheat oven to 350°.

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl. Combine 1/2 cup chocolate and milk in a microwave-safe bowl; microwave at HIGH 1 minute, stirring after 30 seconds. Stir in butter, vanilla, and eggs. Add milk mixture, 1/2 cup chocolate, and 1/4 cup nuts to flour mixture; stir to combine.

Pour the batter into a 9-inch square metal baking pan coated with cooking spray; sprinkle with remaining 1/4 cup nuts. Bake at 350° for 22 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack. Cut into 20 pieces.

S'more Chocolate Bars

Yesterday we had one last hoorah before our baby decides to make her debut. We celebrated the 4th in style grilling out back in our patio with good friends and good food.

On the menu: mustard and herb marinated chicken, grilled steak, roasted potato wedges with red ranch dressing, slices of Italian bread with tomatoes and mozzarella cheese, garden salad, corn on the cob, S'more chocolate bars, and lemon blueberry muffins.   

I prepped all the food in the morning, starting with slices of Italian bread, tomatoes, and mozzarella cheese. I also made the S'more chocolate bars and did a little sampling. Delicioso! 

I also got a little crafty. I took out my Cricut and made some stars. I found an old blue ribbon, glued the stars on, and hung it on our door. It came out great, if I do say so myself. I was very proud.

We arranged all the food out back and grilled chicken, steak, and corn. Later on in the evening we cheered watching a "show" of fireworks, hosted by the hubby.

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 Now, what can I say about these S'more bars? They were a hit! Gooey, chocolatey, with a yummy brownie layer, I knew I was going to make them for the 4th as soon as I saw them in one of my cookbooks. As our friends arrived they started to eat them, before we even had anything set out on the grill!

Source: adapted from Celebrating Cookies Book 2 
Servings: about 4 dozen bars

1 box of brownie mix
vegetable oil
water
egg
14 graham cracker sheets, crumbled
2 cups semisweet chocolate chips
3 cups marshmallows

Preheat oven to 350. In a large mixing bowl, combine the brownie mix and the oil, water, and egg (follow directions according to your mix for measurements). Stir until well combined. Pour into a greased 9 x 13 pan. Crumble the graham cracker sheets over the mix, giving it a shake before it goes into the oven to evenly spread out the crumbs. Bake for 20 minutes.

After 20 minutes, take out the brownies and top with the chocolate chips and marshmallows. Place back into the oven and bake for 10 more minutes or until marshmallows begin to brown. Cool in pan on a wire rack.

When the bars have cooled,  oil a knife and cut into bars.

Menu Plan Monday & Our Weekend Getaway

This weekend the hubbs and I went on a mini celebratory vacation. There was no studying, cooking, or baking. It was time to celebrate life, as cheesy as it sounds. Finally being able to have a life again, together. There is so much to look forward to in the future and I'm SO excited. :)

We drove to Lake Michigan and checked into a beautiful bed and breakfast.

We stayed in the guesthouse, in a gorgeous room with a huge bed, fireplace, and whirlpool tub (!).

It was just what we needed.

Every afternoon treats were laid out in the main house.

Mmmm. Heaven.

We also walked around the town, which is currently abandoned, as it's still way too cold to enjoy the lake. That didn't matter to us. We found other ways to entertain ourselves.

Like hanging out in a toy store...

...and in every little girl's paradise.

Then it was time to eat.

Calories don't exist on vacation. I'm sure we all would agree on that.

That's why it's okay that we went back to the b&b and ate popcorn and hot chocolate.

And had this breakfast the next day.

This is why this post is on a food blog.

Anywho, it was a wonderful weekend! So much food, love, and relaxation. I hate that it had to end.

I've got lots of recipes to share with you, seeing as I only posted two last week (I don't even know who I am anymore), and I promise to do so soon. In the meantime, our menu has been planned out and I'm excited to try some new stuff!

Glazed Salmon with Mustard & Herbs
Classic Pot Roast
Herbed Risotto with Chicken and Carmelized Onions
Parmesan Crusted Chicken
Rotisserie Chicken with Herbed Couscous

Btw, this week is Teacher Appreciation Week, so if you're in the mood to bake, drop off some treats at your local school. :) Have a great week!

Delightfully Chewy Brownies + Giveaway Winner!!!!

I've shared two dinners with you this week, now it's time for dessert!

My love for the classics continue. I love a good brownie, and sometimes, it's best in its simplest form. No frosting or crazy toppings. Not that I'm knocking those fancy creations- I love them too!

I'm really glad I picked this brownie recipe to try. It's my current favorite to date. They're chewy, fudgy, and have enough chocolate to satisfy any chocoholic. If I had no self control, I'd eat four in a row. They're so good.

Source: Cook's Illustrated

1/3cup Dutch-processed cocoa
1 1/2 teaspoons instant espresso (optional)
1/2 cup plus 2 tablespoons boiling water
2  ounces unsweetened chocolate , finely chopped (see note and related illustration)
4 tablespoons (1/2 stick) unsalted butter , melted
1/2cup plus 2 tablespoons vegetable oil
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
2 1/2cups (17 1/2 ounces) sugar
1 3/4cups (8 3/4 ounces) unbleached all-purpose flour
3/4teaspoon table salt
6 ounces bittersweet chocolate , cut into 1/2-inch pieces (see note)

Adjust oven rack to lowest position and heat oven to 350 degrees. Referring to directions in Making a Foil Sling (related), make sling using the following steps: Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking pan, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and fit into width of pan in the same manner, perpendicular to the first sheet (if using extra-wide foil, fold second sheet lengthwise to 12-inch width). Spray with nonstick cooking spray.

Whisk cocoa, espresso powder (if using), and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Fold in bittersweet chocolate pieces.

Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to wire rack and cool 1½ hours.Using foil overhang, lift brownies from pan. Return brownies to wire rack and let cool completely, about 1 hour. Cut into 2-inch squares and serve.

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And now we've come to the real reason you're reading this post (the brownies weren't enough? :))- to announce the winner of my 1st giveaway!!!  

True Random 
Number Generator
Min: 1 Max: 30  
Result: 6  

I couldn't figure out how to copy and paste the html code for the random generator, so I copied the result. I only counted once per commenter. Therefore, there were 30 entries in all.

Congratulations Meghan from Cupcakes with Sprinkles!!!!
You've won a batch of chocolate chip cookies!! Please contact me with your mailing address so I can send you your cookies right away!

Thanks so much to everyone who entered my giveaway and for becoming a follower (if you did!). I hope to have plenty more giveaways in the future! I have never been so excited about my blog before, it is such an amazing feeling!! I hope you will continue to come back and we can all be good blog friends! :) Cheers!