Candy Filled Brownies

I have been reading many recipes with candy in cookies, brownies or cake.  I have made cookies with candy lentils and they were cute but not the same as, chocolate in chocolate.  I had chocolate fudge candies in the house that I certainly should not eat, plus the man of the house does not like chocolate, so I baked the brownies.  You would think, I would be smarter.  Now, instead of indulging on the candies, I was eating the brownies and the candy.  No, I did not eat them all.

The candy adds a wonderful burst of flavor to the brownie. Suddenly, my mouth was filled with a wonderful sweet taste—-like chocolate fudge, melted.  Of course, that is what it is but who expected this?  Delicious does not have enough meaning for these.  The candy leaves pocket of rich chocolate throughout the brownies and when you get one of these pockets and there are about 30 of them in an 8 x 8 square tin of brownies, you get that special smooth taste.

Candy Filled Brownies

Ingredients

spray cooking oil

1 1/2 cups sugar

3/4 cup melted margarine

2 teaspoons pure vanilla extract ( I love vanilla.)

2 eggs

1 teaspoon  milk

3/4 cup gluten-free flour mix (3 parts brown rice flour, 1 part potato starch, 1/3 part  tapioca flour )

1/2 cup cocoa

1/4 teaspoon salt

6  fudge squares, cut into small pieces

Instructions

Spray an   8 inch square pan with cooking oil  and set aside. Preheat oven to 350 degrees F.

Using a mixer, cream together the melted margarine and sugar until smooth. Add the eggs one at a time, beating for 1 minute after each addition. Then add the vanilla and milk.

Combine the dry ingredients in a separate bowl.  Add the liquid  ingredients to this bowl.

Add the pieces of candy and just stir to combine.

Pour batter into the pan and bake 30-35 minutes.

Cool completely. Cut into squares.

This is linked to  Tuesday’s Tasty Tidbits   Mrs. Fox’s Sweets Party      Crazy Sweet Tuesdays      Muffin Top Blog Hop   Scrumptious Sunday

Brownie Cupcakes

I have been doing a lot of baking and trying to keep it varied.  I am baking for my class and one boy asked me to make cupcakes and brownies.  I solved the problem by making these.  I think, he will be happier with the best of two worlds.

Brownie Cupcakes: adapted from Joy of Baking

4 ounces bittersweet chocolate, shredded

2 cups margarine, cut into pieces

1 1/4 cup sugar

1 teaspoon pure vanilla extract

3 large eggs

3/4 cup flour

1/4 teaspoon salt

Preheat oven to 325 degrees F  and place rack in center of oven. Line 12 muffin tins with paper or foil baking cups.

Melt the shredded chocolate and margarine  in microwave. Once the chocolate is melted and smooth, remove and let cool for a few minutes. Then stir  in the sugar.  Add the vanilla and then add the eggs, one at a time, mixing well after each addition. Mix in the flour and salt until well blended.

Evenly divide the batter between the muffin cups.

Place in the preheated oven and bake for about 20 - 25 minutes or until a toothpick inserted in the center of a cupcake has moist crumbs. Remove from oven and let cool on a wire rack.

Makes 12 cupcakes.

For the frosting recipe, go to Joy’s site.

• Fat Witch Brownies (bookcasefoodie.wordpress.com)
• Almond Flour Brownies (21nogluten.wordpress.com)
• Mexican Hot Chocolate Brownies (kitchenwithoutborders.wordpress.com)
• Baked Brownie Bites (thesmartcookiecook.com)
• Nutella Caramel Hazelnut Brownies (prismaticpastimes.wordpress.com)

This is linked to the Hearth and Soul Hop         Sweet Treats Thursdays    This Week’s Cravings

Apples and Cream Caramel Brownies

I discovered this recipe and many other fantastic ones on Picky Palate, a blog, you should not miss.  I was thinking of joining in the fun on the new Improv Challenge and was thinking of baked goods to make.  Brownies popped into mind and a did a search for Apple Caramel Brownies and I hit the jackpot.

Apples N’ Cream Caramel Topped Brownies

1 Box Pillsbury Brownie Mix, Family size, 9×13 (I made my own brownie recipe – below)

8 ounces Tofutti cream cheese

1/4 cup granulated sugar

2 tablespoons margarine

4 small-medium baking apples, peeled and thinly sliced

4 tablespoons packed brown sugar

1 teaspoon ground cinnamon

3/4 cup chopped walnuts (or other nut of choice)

Prepared Caramel sauce, warmed in microwave

Method

1.  Preheat oven to 350 degrees F.  Prepare brownies  as below or use a mix.  Pour into a 11×7 inch  baking dish that’s been sprayed with Canola Oil.  Place softened Tofutti cream cheese and sugar into a mixing bowl and beat until smooth.  Place dollops of cheese over brownie batter.  Use a butter knife to carefully swirl without dragging against the bottom of dish.

2.   Place butter into a large skillet over medium heat to melt.  Add apples, brown sugar, cinnamon and chopped walnuts.  Cook and stir for 5 minutes.  Remove from heat and pour evenly over brownies.  Bake for 45-55 minutes or until center of brownies are cooked through.  Remove and let cool completely before cutting into squares.    (Instead of a drizzle, I used caramel chips, which melted into topping.)

Brownie Recipe

Ingredients

• 3/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/3 cup Canola Oil
• 1/2 cup boiling water
• 2 cups white sugar
• 2 eggs
• 1/3 cup vegetable oil (Second third)
• 1 1/3 cups all-purpose flour
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Directions

1. Preheat oven to 350 degrees F . Grease and flour a baking pan.
2. In a large bowl, stir together the cocoa and baking soda. Add 1/3 cup vegetable oil and boiling water. Mix until well blended and thickened. Stir in the sugar, eggs, and remaining 1/3 cup oil. Finally, add the flour, vanilla and salt; mix just until all of the flour is absorbed. Spread evenly into the prepared pan.
3. Go back to directions for the whole recipe, above.

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