Perfect Fudge Brownies

If you've been reading my blog or following me on Instagram you probably remember last year when I set out on a quest to find my perfect chocolate chip cookie recipe. I found it, and you can get the recipe here. Well now I have put it on myself to find my perfect brownie recipe. Like CCCs, people differ in how they like their brownies. My brother-in-law is a brownie connoisseur. He even had brownies and milk instead of a groom's cake he and my sister's wedding. 

I was excited and he was excited as I began my brownie recipe testing, only to find out we have very different opinions when it comes to brownies. I like mine dense, fudgy and super chocolatey. He likes his cakey and fluffy. I'm sorry John, but no. 

With my flavor and texture profile in mind, I did some research, developed a recipe, and to my excitement I found it on the first try! My cookie quest took four rounds of testing... This brownie recipe checked all of my required boxes. Dense, fudgy, strong chocolate flavor, and makes more than an 8x8 in pan. I know that is a funny requirement, but I always feel like 9 square brownies from an 8x8 is not enough. This recipe fills a whole 9x13 pan! 

I gave out lots of samples to gain feedback (completely ignoring my B-I-L's opinion). There was a "Stop testing, you found it" and my favorite compliment, "These remind me of 501's." Cafe 501 is a local restaurant that has my favorite brownies. I had them in mind the whole time I was developing this recipe. So, if you are like me and want your brownies, dense, fudgy and chocolatey, keep reading. 

Perfect Fudge Brownies
yields 9x13 pan, 18 brownies

Ingredients:
12 oz semi-sweet chocolate chips
4 oz unsweetened chocolate
4 eggs
1 cup (2 sticks) unsalted butter
1 Tbsp. ground coffee (enhances the chocolate flavor)
2 Tbsp. vanilla extract
1 cup flour
2 cups sugar
1 tsp. salt

Directions:
Preheat your oven to 350 degrees. Grease a 9x13 pan and set aside.

Melt the butter and chocolates in a microwave safe bowl in 30 second increments until fully melted. Stirring between each 30 seconds. Make sure to scrape the bottom to keep from burning. In a separate bowl, use a hand held mixer or a whisk to beat sugar, eggs, coffee and vanilla together. With a wooden spoon, stir in the melted chocolate mixture. Fold the flour and salt into the mix. Pour into your prepared pan and bake for 25 to 35 minutes until a toothpick comes out clean.

Annie

Perfect Chocolate Chip Cookies

You guys, I did it. I finally found my perfect chocolate chip cookie recipe. If you have been reading this blog over the past few months you will know I have been on the hunt for a go-to CCC recipe. After several attempts, the test has come to an end. All previous recipes deserve some attention, but this one is it. Check out my recipe testing here, here and here. 

I wanted my cookies to be full of chocolate chips, just crisp on the bottom and around the edges, cooked but still soft on the inside, pretty to the eye and about 3 inches in diameter. I am pleased to tell you, I have achieved it. 

I also wanted my CCC to be no fuss. This was the most important aspect for my cookie recipe. No secret ingredients, no refrigerating, no weird flours, just a to the point recipe that makes excellent cookies. I promise you this recipe is easy and full of basic ingredients you already have in your cabinet. 

One of my favorite parts of these cookies is not having to wait for your butter to come to room temperature. Simply cut up 2 sticks of unsalted butter and melt it over low heat. You don't even have to let the melted butter cool, it just goes straight into the other ingredients. This is everythingggg.

One little spin I did do (which is optional) was chopping up my chocolate chips slightly. It's nothing crazy, I just like getting those little small flecks of chocolate throughout the dough. 

Keep reading for the steps on how to make these perfect, no fuss, chocolate chip cookies.

Perfect Chocolate Chip Cookies
yields 32 cookies, adapted from Seven Spoons by Tara O'Brady

Ingredients:
1 cup unsalted butter, diced
3 1/4 cups all purpose flour
1 1/4 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. salt
1 1/2 cups light brown sugar, firmly packed
1/2 cup granulated sugar
2 eggs
1 Tbsp. vanilla extract
12 ounces, semi-sweet chocolate chips, chopped (optional)*

Directions:
Preheat your oven to 350 degrees. Line baking sheets with parchment paper and set aside. 

Place a saucepan on low and melt your butter, stirring occasionally. Make sure the butter does not get too hot to where it sizzles or bubbles.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large bowl mix both sugars. Pour the melted butter into the bowl with the sugars and whisk until smooth. Add the eggs, one at a time, whisking to combine. Stir in the vanilla.

Slowly add the dry ingredients into the butter sugar mixture. I found a wooden spoon to be the easiest for this job. Once the dough has almost come together, but still a little floury, add the chocolate chips.
*I roughly chopped my chocolate chips, so I could get more chocolate in each bite. I also love those little shavings of chocolate sprinkled through the dough! 

Form 2-3 tablespoon size balls. I used a standard size cookie scoop, but would scoop twice, then roll them together to form one big ball of dough. Place them on a cookie sheet about 2 inches apart. Do not overcrowd the pans. I got 8 balls of dough on a pan, at most. 

Bake for 9-11 minutes, rotating the pan around halfway through. Bake until just slightly golden. 

They are almost bakery-perfect in my opinion. I was soooo happy with how they came out. I'll be coming back to this recipe from now on.

I solicited a lot of taste tasters to make sure I wasn't just dreaming on how perfect they were and all came back saying, "this is it." The test is over. These CCCs are here to stay!

I mean just look at that. Full of chocolate chips, a crispy bottom and perfectly cooked but still soft inside.

Now go make yourself some of the best chocolate chip cookies. Bonus points if you make them for your momma for Mother's Day this weekend. Please share with me on social media if you do! #takeabite

Annie

Almond Butter Blossoms

I know I talk about being allergic to peanut butter a lot, but I'm clearly missing out so just let me blab. Peanut butter and jelly sandwiches, never had one, Reese's cup, never had one, peanut butter blossoms, never had one. Until now, kind of.

Thank you almond butter for being my vice and helping me feel like a normal kid. I've made my own almond butter and jelly sandwiches before, I've even tried to make homemade Reese's using almond butter instead of PB, and now I have made my very own Almond Butter Blossoms. 

Even if you aren't allergic to peanut butter, you must give almond butter a try. The nutritional benefits in almonds totally kicks peanuts tush. It's so versatile. It's subtle nutty flavor is just enough flavor, but also discrete when added to smoothies, oatmeal, flourless desserts etc. 

Having never had any kind of nut butter growing up, coming around to the flavor of AB took some time. Justin's Almond Butter is what finally got me hooked. Justin's has maple, honey, vanilla and classic flavored almond butters. The vanilla pretty basically tastes like frosting, but it's healthy, so there's that.

This cookie is just like it's counterpart, but subs the PB for AB! The cookie is slightly sweet and nutty with a little kiss of sweet chocolate . I had peanut butter blossom pros taste these cookies and they requested I bring them more. I'll take that as a good sign! 

Almond Butter Blossoms
yields 2 dozen cookies

Ingredients:
1 package of Hershey's Kisses
1/2 cup shortening
3/4 cup Justin's Classic Almond Butter, softened
1/3 cup white sugar
1/3 cup packed brown sugar
1 egg
1 tsp. vanilla extract
1 1/2 cup flour
1 tsp. baking soda
1/4 tsp. salt
1 Tbsp. milk
more sugar for rolling in

Directions:
Unwrap about 24 Kisses and set aside. Preheat your oven to 375 degrees. 

Beat the shortening and almond butter in an electric mixer until combined {Justin's is a little thicker than most almond butters so nuke it in the microwave for 15 seconds first). Scrape down the sides then add in both sugars and beat for 2-3 minutes. Add the egg and vanilla and mix to combine. Stir in flour, baking soda and salt. Lastly add the milk.

Using a cookie scoop, form 1-inch balls and roll in extra sugar. Place on an ungreased cookie sheet. Bake for 7-8 minutes. Immediately press a Kiss into each cookie, cracks will form. The Kisses will get glossy from the heat of the cookie but they won't melt! Cool completely before serving! 
 

Annie

Better For You Brownies + Giada's Happy Cooking

For me, I'm happiest when I'm cooking. For Giada De Laurentiis it's the same. It's also the mantra behind her new cookbook, Happy Cooking. I chose her book for this round of my Blogging For Books.  I have grown up watching Giada on Food Network, but in her past few seasons she has really focused on healthy and nourishing recipes. Something you don't always see on Food Network. I love ya PW but a stick of butter can't go in everything...

Happy Cooking is stock full of happy healthy recipes. And nothing that is too difficult. GDL quotes "make every meal count...without stressing out!" Between her lightened up pasta dishes, gorgeous vegetable sides, Sunday dinner comfort food, I not surprisingly leaned toward her sensible sweet treats for this recipe post. 

Black bean brownies. Don't be scared of them. If Giada is doing it, you know it's no fluke. They are satisfying without being too sweet, the perfect thing to end a meal with. She includes peanut butter chips in her recipe which I obviously omitted. Check the recipe below for some alternate additions!

Better For You Brownies adapted from Happy Cooking
yields 9

Ingredients:
1 (15-oz) can black beans, rinsed well and drained
3 Tbsp. unsweetened cocoa powder
1/2 cup rolled oats
1/4 tsp. salt
1/2 cup packed brown sugar
2 tsp. vanilla extract
1/2 tsp. baking powder
1 Tbsp. espresso powder or coffee granules
1 large egg, plus 1 yolk
1/4 cup coconut oil, warmed so it is a liquid

Directions:
Preheat the oven to 350 degrees. Spray and 8x8-inch pan with cooking spray. Cut a piece of parchment paper to fit the bottom of the pan and adhere it with the cooking spray, then set aside. 

In a food processor, place the drained black beans, cocoa powder, oats, salt, brown sugar, vanilla, baking powder, coffee, egg and yolk. Puree to combine. With the motor running, drizzle in the melted coconut oil until everything is pureed and smooth. Spread the batter in the pan. Bake fro 20 to 25 minutes, or until a toothpick comes out clean. Allow the brownies to cool and enjoy!

*Would be great with chocolate chips sprinkled over the top, a coffee glaze made from coffee and powdered sugar, or a big slathering of almond butter over each piece. Or, you can take these somewhat healthy brownies and serve them with a big scoop of ice cream like I did. Balance ya know?

Annie

I received this book from the Blogging for Books program in exchange for this review. Read more about my thoughts on Happy Cooking here.

 

Chocolate Chip Cookies Round 2

I mentioned a few weeks ago how I am on a quest to find my go-to chocolate chip cookie recipe. First attempt I made these pillow-like cookies. I kept testing and recently made another batch of cookies. This recipe was sent to me form Molly. She saw my mission and passed along her family's favorite recipe. 

With a few alterations they came out nice! Thin, lots of chocolate and and just a good ole cookie.

This recipe uses two different kinds of flour and requires you to chill the dough. I made mine with mini chocolate chips to ensure a piece of chocolate in every bite.

Chocolate Chip Cookies Round 2

Ingredients:
2 cups cakes flour
1 1/2 cup all purpose flour
1 1/4 tsp. baking soda
1 1/2 tsp. coarse salt
2 1/2  sticks unsalted butter, room temp (1 1/4 cups)
1 1/4 cups brown sugar
1 cup sugar
2 large eggs
2 tsp. vanilla extract
12 oz. mini semi-sweet chocolate chip cookies

Directions:
Combine flours, baking soda, baking powder and salt into a bowl. In a mixer fitted with the paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low and add dry ingredients and mix until just combined. Stir in chocolate chips. Refrigerate dough for 1 hour.

When time to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper. Drop 2 Tbsp. sized cookies onto sheet, 2-inches apart so they have enough room to spread out.  Bake for 10 minutes. 

My first batch burned, but only because we had a little spillage from the night before's dinner and it caused a big smokey mess. Once I got that cleaned up the cookies turned out great, but still on the hunt for my go-to CCC recipe. Fortunately that means more chocolate chip cookies to come.

A fine recipe indeed but still working on finding my go-to. More testing to come!

Annie