Archive for the ‘Bars and Brownies’ category

Dark Chocolate Coconut Blondies

February 7, 2012

Dark Chocolate Coconut Blondies (noun): [dahrk chaw-kuh-lit koh-kuh-nuht blon-dee-s] A chewy, vanilla square flavored with sweetened flaked coconut and decadent dark chocolate chunks.

This was my first experience with blondies, and they turned out great. They’re very similar to cookies, both in taste and texture… a bit of crunch on the outside and nice and chewy on the inside. If you’re a fan of coconut, you’ll love them.

This recipe is for a square 8-inch pan, which makes about 9 decent sized blondies. If all you have is a 9×11 baking pan, or if you just want to make more, you can easily double the recipe.


  • 1 cup flour
  • 1/2 teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, melted
  • 1 cup brown sugar
  • 1 egg
  • 1 1/2 teaspoons vanilla extract
  • 1 cup sweetened flaked coconut
  • 1 cup dark chocolate chips (I used Ghirardelli)


  • Preheat your oven to 350 degrees.
  • In a small bowl, combine the flour and salt.

  • Mix together the melted butter and brown sugar until smooth.
  • Beat in the egg until well combined and then stir in the vanilla extract.

  • Slowly mix the flour mixture into the butter and sugar mixture until completely combined.
  • Mix in 1 cup of flaked coconut with a rubber spatula or spoon.

  • Now add your dark chocolate chunks, mixing gently to combine.

  • You should end up with a cookie-dough-like batter that looks like this:

  • Scrap all the batter into a greased, square 8-inch pan.

  • Bake for about 25 minutes, or until the top is slightly golden. The finished product should look similar to a big cookie.
  • Let cook completely, cut into squares and serve!


Cheesecake Swirled Brownies

September 22, 2011

Cheesecake Swirled Brownies (noun): [cheez-keyk swurl-ed brou-nees] A moist chocolate fudge brownie scattered with mini chocolate chips and marbled with rich, creamy cheesecake. 


  • 1 box fudge brownie mix
  • Eggs*
  • Vegetable/canola oil*
  • Water*
  • 8 ounces (1 package) cream cheese
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup mini chocolate chips (optional)
*Measurements vary depending on what type of brownie mix you get.
  • Preheat your oven to 350 degrees.
  • Prepare a 9 x 13 inch baking pan with either butter and flour, or nonstick cooking spray.
  • Combine the brownie mix, water, oil, and eggs as directed on the back of the box.
  • Beat with an electric mixer until smooth.
  • If desired, add in the chocolate chips and stir until combines.
  • Pour evenly into the prepared baking pan.

  • In a separate bowl, combine the cream cheese and sugar and mix until smooth.

  • Add in the vanilla extract and mix once more to combine.

  • Scatter spoonfuls of the cheesecake mixture on top of the brownie mixture.

  • Take a knife and run it through the batter, swirling the two mixtures together.

  • Bake for 20-30 minutes or until an inserted knife comes out clean.

  • Once the brownies have cooled completely, cut and serve!


February 1, 2011

PB&B (noun): [pee bee & bee] Short for Peanut Butter and Brownie; A three layer delicacy beginning with a thick base layer of delicious fudge brownie topped with a sweet, creamy peanut butter mixture, all covered with chocolate fudge and chopped peanuts.

This recipe takes the ingenious idea of peanut butter and chocolate to the next level. It combines a perfect variety of textures and flavors that your mouth will love. A fudge-like cake texture from the brownie, a whipped and fluffy peanut butter concoction, a smooth creamy chocolate top coat, and finally an added crunch from the sprinkled peanuts on top. Make these for all of your peanut butter and chocolate loving friends.


  • 1 box fudge brownie mix
  • 2 eggs
  • 1/4 cup water
  • 2/3 cup vegetable oil
  • 1 ½ cups cold milk
  • 1 package JELL-O Vanilla Flavor Instant Pudding
  • 1 cup creamy peanut butter
  • ½ cup powdered sugar
  • 1 ½ cups COOL WHIP Whipped Topping (do not thaw)
  • 3 ounces Semi-Sweet Chocolate (3 squares of BAKER’S Chocolate)
  • ½ cup peanuts, coarsely chopped


  • Preheat oven to 350 degrees
  • Combine fudge brownie mix with the eggs, water, and oil as instructed on the back of the box.

  • Grease a 9×13 pan and place in the oven and bake for about 20 minutes, or until an inserted knife comes out clean.
  • While the brownies are cooling, beat the milk and pudding mix together with a whisk until combined.
  • Add the peanut butter and sugar to the pudding mixture and beat together with an electric mixer until fully combined.  Refrigerate mixture until the brownies are completely cooled.

  • Once the brownies are cool, spread the peanut butter mixture evenly over them.

  • Place the Cool Whip and chocolate in a bowl and microwave on high for 1 minute, stirring halfway through.

  • Stir the mixture once more when it is removed from the microwave until it forms a smooth creamy chocolate.
  • Pour this mixture over the top of the peanut butter mixture layer and spread evenly.
  • Top with coarsely chopped peanuts and refrigerate for about one hour.

  • Cut into squares and serve with some extra Cool Whip, a glass of milk, or both!

S’mores Bars

December 15, 2010

S’mores Bar (noun): [s-mohrs bahr] A chewy square of amazingness layered with graham cracker cookie dough, gooey marshmallow filling, and delicious milk chocolate.

Who says you need a campfire to enjoy everyone’s favorite outdoor treat? These s’mores cookie bars have all the mouthwatering taste of regular s’mores, without the open flame. They’re super easy and a real crowd pleaser. MAKE THEM NOW!


  • 2 sticks of softened/room temperature butter
  • 1/2 cup brown sugar
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla exract
  • 2 2/3 cups flour
  • 1 1/2 cup graham cracker crumbs (about 14 full graham crackers)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 large (4.4 oz.) chocolate bars
  • 3 cups marshmallow fluff (that’s roughly one 16-oz. tub of marshmallow fluff)


  • Preheat oven to 350 degrees.
  • Mix together the butter, white sugar, and brown sugar in a large bowl.
  • Add in the eggs and vanilla extract and continue to mix until the mixture thickens and fluffs.
  • In a separate bowl, mix together the graham cracker crumbs, flour, baking powder, and salt until combined.
  • Pour the dry mixture into the butter/sugar mixture and beat until combined (I find it’s easier to just knead it together with your hands to get the right consistency).

  • Gather the dough into a ball and divide into two even pieces, setting one aside.
  • With one half, press or roll it out to cover the bottom of a greased, 9×13 pan.
  • Once the first layer of dough has been added, place the chocolate bars over the dough until covered.

  • Here’s the sticky part, using a rubber spatula, spoon the marshmallow fluff onto the chocolate layer, spreading evenly and until the chocolate is covered.

  • Grab the other half of the dough and begin to flatten it in order to put it over the marshmallow layer. This is usually easier if you do it in smaller pieces.
  • Place in the oven for about 30-35 minutes or until the top crust looks golden brown.
  • Let them cool before cutting into bars and serving.

Overloaded Brownies

December 1, 2010

Overloaded Brownie (noun): [oh-ver-loh-did brou-nee] A delicious combination of chocolate chips, Oreo cookies, and fudge brownie topped with whipped vanilla frosting and crushed Oreo cookies.

Warning: Only true chocoholics should attempt the following recipe. Anyone not prepared may experience a chocolate coma and/or a massive food baby. Caution should be taken.

Some call it a miracle, others a mistake. I, however, like to refer to this recipe as a happy accident. One Fall night, my lack of organization led me to add a few extra ingredients to a simple batch of brownies. Of course, I couldn’t just throw out a perfectly good batch of uncooked brownies, so I made it work; and thus, Overloaded Brownies were born in all their glory.


  • 1 box fudge brownie mix
  • 2 eggs
  • 1/4 cup water
  • 2/3 cup vegetable oil
  • 1 cup semi-sweet chocolate chips
  • 1 package Oreo cookies (you won’t need the whole package)
  • 1 container Betty Crocker “Fluffy White” whipped frosting


  • Preheat oven to 350 degrees.
  • Combine fudge brownie mix with eggs, water, and vegetable oil as instructed on the back of the box.
  • Take out all of your anger by crushing about 7 to 10 Oreo cookies in a bowl (I usually beat them with an ice cream scoop, but more serious bakers may want to use some sort of blender).
  • Poor the crushed Oreos into the chocolaty mixture and stir until combined.
  • Add the chocolate chips into the already overindulgent concoction and stir until combined.

  • Grease a 9×13 baking pan and poor in the mixture.
  • Bake for about 20 minutes (I usually stick a knife in the middle to see if it comes out clean before taking them out).
  • Despite being tempted by the delicious aroma of freshly baked brownies, don’t eat them yet. Let them cool.
  • Once cooled, ice them with the frosting so the top is covered.
  • Crush another bowlful of Oreos and sprinkle them over the brownies until the top is covered.

  • Cut, serve, and enjoy with a glass of milk!
  • And finally, go to the gym, because this is not a low calorie dessert…