Peanut Chocolate Chunk Blondies

"What are blondies? I've never had one." asked a little friend of mine. "No.. no way." I said, "I can't believe you've never had a blondie! Your... your missing out!" "What are the exactly?" she asked. I simply answered, "I'll show you."

I was inspired to make these for a friend whom has never had a blondie before. I was going to make my favorite blondies, but since I was at it, I decided to try a new recipe for a blondie, and one with nuts (for what ever reason, I've been going nutty for some reason).

They came out pretty good. My friend really liked them. I'm going to make my favorite ones to give her the better experience of the blondies. These blondie don't beat my favorite blondies :P But, these are really chewy, delicious. I think it's best warm, and of course, with a scoop of ice cream!

Recipe

2 cups flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
10 tbsp. salted butter
2 cups packed brown sugar
2 egg
2 tsp. vanilla extract
4 oz. bittersweet chocolate, chopped
3 oz. roasted peanuts, chopped

1. Preheat oven to 350 degrees F. Butter and a flour a 13 x 9 x 2-inch baking pan. Set aside.

2. In a medium bowl, mix together the flour, baking powder, salt, and baking soda. Set aside. Melt the butter in a large sauce pan over low heat. Turn off the heat and whisk in the sugar to blend. Whisk in eggs and vanilla extract.

3. Gradually stir in the flour mixture. Pour into prepared pan and smooth with a spatula. Sprinkle the top with the chopped chocolate and nuts.

4. Bake for about 25 minutes, or until a cake tester inserted in the middle of the pan comes out with moist crumbs attached.

Makes 24 bars


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Peanut Butter Chocolate Chunk Blondies

You know, I think that maybe no one would ever have guessed that I liked blondies more than I liked brownies. Since I make brownies all the time, one would most likely think that I loved brownies more than a decadent, lushes blondie. Oh how wrong people would be if they were to believe such a thing...

I'm a serious addict when it comes to blondies. One of the reasons that I don't make them that often is because, if I have the chance to eat the entire thing of baked blondie, I will... No joke. Not it one day, but I'll defiantly be snatchy when it comes to my blondies. If I see someone taking one, I'll be right behind them as they walk, staring them down with evil eyes for they had taken one of my precious blondies! Haha, ok, that may seem crazy, and I'm not to the extreme of such, but I really do love blondies and I will eat loads and loads of them, which, is the reason why I don't make them all the time.

With brownies, being that they are so extremely rich, that just having one is far enough for me. It's to rich that I can't extend even just one. With blondies however, I never get tired of the chewy, melt in your mouth taste. I find that any blondie taste amazing and I also find it hard for there to be a 'bad' blondie. Same as how I feel about brownies. I don't think there is really a 'bad' brownie; Not that I've experienced yet.

I find that blondies are best with pecans, chocolate, and coconut. I think the combination is just wonderful and amazing together. I think the combination of pecans, chocolate, and coconut alone is a great combination (as you will seem to find out...)! But, when you put that combination into a blondie; Ohh! It's just to die for. But, you'll die of true bliss happiness if you take a big, huge scoop of ice cream and top it on a blondie. Just to die for.

Recipe

1 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
1/2 cup butter, softened
1/2 cup peanut butter
1 1/4 cups firmly packed light brown sugar
2 large eggs
1 1/2 tsp. vanilla
1 cup semi-sweet chocolate, chopped
1/2 cup pecans, chopped
1/2 cup flaked coconut


1. Preheat the oven to 350. Butter and flour a 9" x 12" baking pan. In a medium bowl, whisk or sift together the flour, baking powder, cinnamon and salt. Set aside.

2. In another bowl, mix the butter and peanut butter until fluffy. Add the sugar and mix until combined. Add the eggs and vanilla and mix until combined. With the mixer running on low speed, slowly add the dry ingredients, mixing until just combined.

3. Using a spatula or wooden spoon, fold in the chocolate, peanuts and coconut. Bake for about 30 minutes, or until the blondies have just begun to brown around the edges. Allow them to cool completely before cutting.

Chocolate Mint Brownies

These brownies were made mainly for my boyfriend Chris who actually asked me if I'd bake him something today. And whenever someone asks me to bake something, especially friend or family, I'm always excited and ready to bake.

When I was sitting down on my bed yesterday, looking threw one of my Baking book by Williams-Sonoma, he asked, "If I find something that I like in that book and really want it, would you bake it today?" Oh course I would! I'm always ready to bake, and I was so happy when he actually wanted me to bake him something.

As he looked threw the book, he at first thought he wanted muffins, but then decided he didn't. He knew he didn't want bread. He didn't want to have my make a big pie, cake or cheesecake when it won't be eaten when made. Then we he got to the brownie section, he was like "Yes!" He then choose these Chocolate Mint Brownies. I was actually happy because I had these brownie bookmarked to bake, so, now I get to finally bake them.

These brownies are very and divine delicious, especially for someone who loves mint (Me, Me, Me!!). I love anything and everything mint. Mint is one of my favor flavors, and these brownies defiantly made me all happy and giggly from it yummy chocolate-ness. What could have made these better? A big serving of Mint Chocolate Chip Ice Cream with it!

Recipe

For Brownies

4 oz. unsweetened chocolate, chopped
1/2 cup butter
1 1/4 cup sugar
1 1/2 tsp. peppermint extract
3/4 tsp. vanilla
1/4 tsp. salt
3 eggs
3/4 cup flour

For Icing

1 cup confectioner sugar
3 tbsp. butter
1 tbsp. milk, or as needed
2 tsp. peppermint extract
Food Coloring (optional)
Sprinkles (optional)


1. Preheat oven to 325 degrees. Line a 8 inch square baking pan with aluminum foil (or a 9 inch pan for thinner brownies; I did this one).

2. To make the brownies, combine the chocolate and butter in a large heavy saucepan over low heat. Stir until melted and smooth. Let cool slightly.

3. Whisk the sugar, peppermint, vanilla and salt into the chocolate mixture. Whisk the eggs, one at a time, whisking well after each addition, then continue to whisk until the mixture is velvety. Add the flour and whisk just until incorporated. Four and scrape the batter into prepared pan.

4. Bake until the top is just springy to the touch and toothpick inserted into the center comes out with a few moist crumbs attached. About 40 minutes. Transfer to a wire rack and let cool.

5. To make the icing, combine confectioner sugar, butter, 1 tbsp. milk, and peppermint extract. Stir until necessary, thinning with milk if necessary. The icing should be thick. You can add food coloring to it if you desire.

6. Spread the icing over the cooled brownies. Put sprinkle on top if desired. Cut into 2 inch squares. Remove brownies from the foil. Wrap individually in plastic wrap and store in the refrigerator up to 3 days.

Tahiti Blondies

Oh. My. God.

I honestly don't know if I have ever had a blondie that tasted to good. I can't even come up with words that can simply describe the oozing goodness these delectable little delicious things of goodness are! They're just... So good!

I saw these blondies the other day while watching Food Networks 'Throwdown with Bobby Flay' with a throw down on Blondies. He has against these two guys with a little company called 'Sugar Daddys' that specialize in Blondies and Brownies.

They're most popular blondie, the Tahiti Blondie caught my eye. It's a blondie with coconut, pecans (or cashews), dark chocolate and white chocolate. It has a hint of pineapple in it, however, I did not add it because I didn't have it on hand. Nonetheless, they still came out wonderful.

After seeing they're blondie, I just had to make those blondies! Sad things about them; Sugar Daddy doesn't give out they're recipe. So, I did the best I could to copy they're recipe. I didn't do everything as they did for certain reasons. They used cashews, but I used pecans. They used pineapple, but I added none. Though these aren't the real Sugar Daddy's blondies, I think that they're close enough, and are just delicious! I added extra coconut and pecans for topping and I cut them into circles with a round cookie cutter.

Recipe

1 1/2 cup flour
1 1/2 cup light brown sugar
1 tsp. baking powder
1/4 tsp. salt
3/4 cup butter, melted
2 large eggs
4 tsp. vanilla
1 cup pecans, chopped
1 1/2 cup shredded coconut
1/2 cup semi-sweet chocolate chips
1/2 cup white chocolate chips


1. Preheat oven to 350 degrees and line a 9 x 13 baking pan with parchment paper.

2. In a medium bowl, whisk together flour, baking powder and salt and set aside.

3. In another bowl, whisk together butter and brown sugar until combined. Add eggs and vanilla to mixture and mix well. Take the dry ingredients and fold into wet ingredients until combined.

4. Fold in chocolates, coconut and pecans into batter. Try not to over mix. Pour batter into prepared baking pan and smooth out with a spatula or spoon. Top with extra coconut, chocolate and pecans (optional).

5. Bake for about 25-28 minutes, or until top light golder brown on the top. Do not over bake! Cool to room temperature before cutting.

Chocolate Chip Cookie Dough Brownies

Ever had trouble choosing between a brownie and cookie? In all honesty, it's pretty difficult to choose between a chewy cookie to a delicious, chocolaty brownie, no? Maybe that's just me. None the less, the two are just so good that I find it hard at times to actually choose one over the other. Thus, instead of having to choose between the two, I did something completely different and made something to resolve the problem. I combined the two! Creating the Chocolate Chip Cookie Dough Brownie!

The name itself is just screaming sin. But these are so incredibly chewy and decadent that you won't even be thinking about the fact that you are consuming both the chewy cookies and decadent brownies all in one. I cut the brownies in small sizes to help portion control and I couldn't help but aw at how cute and delicious they looked. I wish now that I added a layer of frosting. That would have made these so much better!

These a defiant must try! But, I'll tell you now that you'll need to watch the amount consumed!

Recipe

Brownie Layer

3/4 cup flour
2/3 cup cocoa
1/4 tsp. baking soda
1/2 tsp. salt
2 cups sugar
1 cup butter
4 eggs, beaten
2 tsp. vanilla extract
1/2 cup semisweet chocolate chips

Cookie Layer

2 1/4 cups flour
1/2 rolled oats
3/4 cup brown sugar
3/4 cup sugar
1 1/2 tsp. baking soda
1 tsp. salt
1/4 tsp. ground cinnamon
1 1/2 tsp. vanilla
1/2 tsp. lemon juice
1 cup (2 sticks) butter, softened
2 eggs
3 cups semisweet chocolate chips


1. Preheat oven to 350 degrees. Grease 13x9 in baking pan.

2. For brownie layer, melt butter in a medium saucepan over low heat. Add sugar and cocoa; stir to blend. Remove from heat. Stir in eggs and vanilla. In a bowl, stir together flour, salt and baking soda; stir into chocolate mixture and add chocolate chips. Spread into baking pan.

3. For cookie layer, grind oats in a food processor or blinder until fine. In a medium bowl, combine the ground oats with the flour, baking soda, salt and ground cinnamon. In another medium bowl, cream together the butter, sugars, vanilla and lemon juice. Add the eggs and mix until smooth. Stir the dry ingredients with the wet ingredients. Add the chocolate chips.

4. Take the cookie mixture and add dough by rounded tablespoonfuls evenly onto brownie layer. Press down lightly.

5. Bake for about 40-50 minutes or until toothpick inserted 2 inches in comes out almost clean. Cool completely before cutting. Cut into 8 rows by 6 rows.

Oreo Crunch Brownies

This is like my own personal heaven. Brownies plus oreos! I love my oreos, but I find that I prefer them when they're with something else. Like, with my ice cream, or, with milk. It's better that way; Better than just having a plan old oreo.

These brownies are pack full of oreos! Theres a nice crunch with every bite you take! Awesome, no? I always like a crunch in my food not matter what it may be. Ice Cream? There has to be a crunch. Chicken? Needs a crunch. Bread? Eh, well, maybe not everything, but you get the point, yea? The crunch bit to the cookies in these brownies has to be the best part!

I can't wait to give these to my friends tomorrow. Everyone now expects and wants me to have something to give when lunch comes around. And no, they don't want sandwiches. They're always looking for something sweet out of me. They know I love to bake so they're wanting something sweet, decadent and delicious! These brownies defiantly fall under that category!

Recipe

1 cup flour, plus 1/4 cup flour
2 1/4 cups sugar
1 tbsp. baking powder
1 tsp. salt
2 tbsp. vanilla
4 sticks of butter
6 eggs
1 pound semisweet chocolate chip
6 ounces unsweetened chocolate, chopped
3 tbsp. instant coffee granules
4 cups oreos, chopped


1. Preheat oven to 350 degrees. Grease a 11 1/2" x 17 1/4" x 1" baking pan.

2. In a heatproof medium bowl, set over a saucepan of simmering water and heat butter, chocolate chips and unsweetened chocolate until melted and smooth. Allow to cool slightly.

3. In a large bowl, whisk eggs, coffee granules, vanilla and sugar. Blend chocolate mixture into egg mixture; cool to room temperature.

4. In a medium bowl, sift together 1 cup flour, baking powder and salt. Add flour mixture into chocolate mixture. In a small bowl, stir oreos and remaining 1/4 cup flour. Add oreo mixture to chocolate mixture. Pour batter into baking pan.

5. Bake for about 35 minutes or until toothpick inserted into middle comes out clean. Allow to cool completely before cutting.

Peanut Butter Brownies

I don't know why but I've been in love with brownies lately. I never liked brownies to much before, but now, I'm constantly trying to think of some kind of different brownie that I could bake. It's always something I'm craving now.

But, not only have I been craving brownies, but I've been craving peanut butter as well. A true sin in my opinion. I love peanut butter, but it's something I really try to avoid. The thought of peanut butter plus brownies; Heaven!! I was all for making them. The house smelt decadent! The lovely smell of chocolate along with the decadent smell of peanut butter was just wonderful. Everyone came lurking into the kitchen with the smell spreading throughout house.

They turned out wonderful, as I knew they would. You can't really go wrong with the combination of peanut butter and chocolate. The both are just delicious and great together!

Recipe

1 1/2 cup flour
2 tbsp. cocoa
1/2 tsp. baking soda
1/2 tsp. salt
1 1/4 cup firmly packed brown sugar
6 tbsp. (3/4 stick) butter, melted
2 eggs
1 tbsp. vanilla
1/4 cup creamy peanut butter (I used Skippy Natural)
1/2 cup peanut butter chips


1. Preheat oven to 350 degrees. Combine melted butter and brown sugar in a medium bowl; add eggs. Beat until combined. Add vanilla and beat well.

2. Combine flour, baking soda and salt; add sugar mixture, stirring well.

3. Stir in peanut butter and peanut butter chips. Spoon into a nonstick 9-inch square pan and bake for about 25 minutes. Remove from the oven and let cool completely. When completely cooled, cut into squares.

Rainbow Rocky Road Brownies

For some odd reason, I've been craving brownies lately. For whatever reason, I do not know. I'm not really a big fan of brownies so I don't really understand why I've been craving them so much. Maybe I haven't been getting enough chocolate? Whatever the reason, I knew I wanted to have a good brownie.

I came across a recipe awhile back that was called 'Rocky Road Brownies'. I lost the recipe, so I tried my best to interpret it. I didn't have enough peanuts, so what I did was chopped up some walnuts. I love walnuts. They're my favorite nut. In my opinion, I thought the brownies came out lovely. My mother thought so as well.

She suggested that I use almonds next time. She's a huge almond fan, so I think that was just her. Any nut would have been good with this recipe really. I liked the walnuts. Next time, I think thats all I'll use. I won't use any peanuts.

I wanted to make it look pretty and I had a bunch of Hersheys Kissables in the pantry. My cousin got a basket full for free awhile back and he kindly gave me some. I've never eaten them, and they're colorful, so, I put them on top of the brownies. Made them look pretty and colorful.

Recipe

3/4 cup flour
2/3 cup cocoa
1/4 tsp. baking soda
1/2 tsp. salt
2 cups sugar
1 cup butter
4 eggs, beaten
2 tsp. vanilla extract
2 1/2 cups miniature marshmallows
2/3 cup peanuts
1 cup hersheys kissables chocolate candies


1. Preheat oven to 350 degrees. Grease 13x9 in baking pan.

2. Melt butter in a medium saucepan over low heat. Add sugar and cocoa; stir to blend. Remove from heat. Stir in eggs and vanilla. In a bowl, stir together flour, salt and baking soda; stir into chocolate mixture. Spread in baking pan.

3. Bake for about 25 minutes. Remove from oven and sprinkle marshmallows and peanuts over brownies. Place back in the oven for an additional 5 minutes; Until the marshmallows are puffed and start to brown ever so slightly. Remove from the oven.

4. Sprinkle candy over marshmallows and lightly press down. Cool completely in pan and use a wet knife to cut the bars.