Brownies | The Domestic Rebel

Slutty Brownie Cookie Dough Cake

July 5, 2017 4 Comments

This Slutty Brownie Cookie Dough Cake combines the Pinterest-favorite dessert into a layer cake filled with cookie dough! Irresistible, utterly decadent, and super delicious!

So yesterday, yours truly was on the Hallmark Channel’s show, Home & Family… did you catch it?

I wore a bomb pop-printed dress and made a cobbler pie from my latest cookbook, Two in One Desserts, and I got to meet Dean Cain, Donna Mills, and Fabio Viviani (as well as Mark and Debbie, the gracious and so-sweet hosts of H&F).

I had flown down to Los Angeles last Thursday and went on the Universal Studios backlot on Friday to film. It was so amazing being on the backlot where they film TV shows and movies. The Home and Family set is sandwiched between an old, abandoned western movie set with ramshackle saloons and buildings. And once I met my producer, she took me to my own private trailer.

WHAT!?!

It even had a private bathroom! And a mini-fridge stocked with Diet Coke! And air conditioning! And I didn’t have to share it with Dean Cain or Donna Mills or Fabio or anyone else! Is this what celebrity is like? If so, I’m enjoying the celeb life so far.

Anyway, when I was a kid I used to dream about writing novels… but I also dreamed about being on TV and how cool it would be. And you guys, it’s pretty freakin’ cool! Live TV seems scary but I think I have it down by now, and I love knowing that my readers are watching at home and cheering me on – that makes it a lot less scary 🙂 And now I’m going to be on a local TV show today, and I’m up to my eyeballs in treats but thankful for the opportunity to spread The Domestic Rebel word!

And today, I’m spreading the word about this Slutty Brownie Cookie Dough Cake. You’ve heard of slutty brownies, right? Now before you come wagging your finger at me and scold me about slut-shaming chocolate desserts, I did not come up with the name. Slutty Brownies are basically brownies, chocolate chip cookies, and Oreos mixed together into one outrageous bar, but I took it one step further, natch.

This cake consists of two fudge brownie “cake” layers sandwiched around chocolate chip and Oreo cookie dough, covered in chocolate ganache and topped sky-high with chopped brownies, chocolate chip cookies, and Oreo cookies. And I know out there in the Internet land someone will come on this page, comment “too sweet” and I will roll my eyes so fast and so hard that they will fall out of my head and run away somewhere tropical where they don’t have to read people’s inane comments about things being “too sweet” on a dessert blog.

ANYWAY. I digress.

This cake is insanity, and if you have a high chocolate threshold, I highly recommend it! But if you find even chewing gum to be too saccharine, you may want to, uh, go find a saltine cracker or a Band-Aid to chew on instead and leave this cake to the pros.

WHO’S READY?

Slutty Brownie Cookie Dough Cake

Author: Hayley Parker, The Domestic Rebel

Recipe type: Cake

Prep time: 20 mins

Cook time: 35 mins

Total time: 55 mins

Serves: 12

This Slutty Brownie Cookie Dough Cake combines a Pinterest favorite - slutty brownies - into a unique and unexpected layer cake!

Ingredients

FOR THE "CAKE" LAYERS:
2 boxes fudge brownie mix, plus ingredients on back of boxes
FOR THE COOKIE DOUGH FILLING:
¾ cup salted butter, softened
¾ cup brown sugar
¼ cup granulated sugar
2 tsp vanilla extract
½ cup heavy whipping cream or milk
2 cups all-purpose flour (if you're worried about using raw flour, heat-treat the flour or use a flour substitution, such as almond flour, oat flour, or coconut flour)
1 & ½ cups miniature chocolate chips
12 Oreo cookies, roughly chopped
FOR THE GANACHE:
2 cups semi-sweet chocolate chips
⅔ cup heavy whipping cream
FOR THE TOPPING:
Additional baked fudge brownies (I used brownie bites from the grocery store), chocolate chip cookies, and Oreo cookies, all roughly chopped

Instructions

Preheat oven to 350 degrees F. Liberally grease two 9" springform pans with cooking spray and place a parchment round in the bottom of each pan. Spray the parchment lightly with cooking spray; set aside.
In two large bowls, prepare the brownie batter according to package directions. Pour the brownie batters into the prepared pans. Bake for approximately 30-35 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely, then gently release from the pans. Place one brownie layer upside down on a cake platter.
To make the cookie dough filling: In the bowl of a stand mixer, cream together butter, brown sugar, and granulated sugar together on medium speed for about 1 minute or until creamy. Beat in the vanilla and heavy whipping cream/milk, followed by the flour or flour substitute, until a soft dough has formed. Stir in the miniature chocolate chips and Oreo cookie pieces.
Spread the cookie dough on top of the brownie layer in an even layer. Filling layer will be thick. Top with the remaining brownie layer and press down gently to adhere.
For the ganache, microwave the heavy whipping cream for 30-35 seconds or until hot. Pour over the semi-sweet chocolate chips in a medium bowl and microwave that mixture for 10-20 seconds. Leave in the microwave for about 1 minute to allow chocolate chips to melt. Stir the mixture until smooth and glossy, then pour the ganache evenly over the top of the top brownie layer and down the sides of the cake.
Immediately put handfuls of chopped brownies, chocolate chip cookies and Oreo cookies all over the ganache's surface. Serve immediately, or keep in the fridge up to 2 days.

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This Slutty Brownie Cookie Dough Cake takes the Pinterest favorite to a whole new level! Two fudge brownie "cake" layers sandwiched around egg-free chocolate chip Oreo cookie dough, topped with smooth chocolate ganache and bite-size morsels of brownies, chocolate chip cookies, and Oreos! So decadent, impressive, and OUTRAGEOUS!

Utter insanity… but utterly delicious.

Have a super sweet day!

xo, Hayley

Filed Under: Brownies, Cake, Chocolate, Cookie Dough, Cookies, Everything!

No-Churn Cosmic Brownie Marshmallow Ice Cream

June 20, 2017 1 Comment

Remember Cosmic Brownies growing up? Now they’ve had a delicious update in this No-Churn Cosmic Brownie Marshmallow Ice Cream! This recipe couldn’t be easier to make… and couldn’t be tastier to eat!

Lately, Sacramento’s weather has been strange. A week or two ago, it was raining and cold... which, if it were up to me, would be Sacramento’s weather year-round. I wore a sweater and cuddled under a blanket… in June.

Now it’s the complete opposite – a major heat-wave that’s striking us in our swimwear. It’s been so hot that the pool water was like hot bath water. So not fun!

So I’ve been hunkered down inside where there’s plenty of cold A/C and lots of ice cream. Can you blame me when it’s 109 out there?

Since Sacramento’s weather can best be described as Dante’s seventh level of Hell, I’ve been trying to stockpile my freezer with tons of ice cream options. Like my mood, my ice cream tastes fluctuate and I want to have options, people! So I set out to create a fabulous one with my favorite childhood treat, Cosmic Brownies.

If you don’t know them, Cosmic Brownies are Little Debbie’s answer to frosted brownies. They’re super dense and fudgy and topped with irresistible little candy-coated sprinkles for a little crunch, and they were the inspiration for this No-Churn Cosmic Brownie Ice Cream!

This no-churn ice cream is made without an ice cream maker which is a life-saver for people who don’t have one… or whose ice cream maker has been lost to the depths of your garage among other once-loved appliances and embarrassing yearbook photos. All you need for this no-churn ice cream is a mixer – either hand-held or a stand mixer – to whip the heavy cream. Then the rest is a little elbow grease and lots of tasty treats!

The result is a super creamy, marshmallow & vanilla flavored ice cream base studded with chunks of Cosmic Brownies and lots of little candy-coated sprinkles swirled throughout. AKA, a blast from your childhood past with a modern update that’s fitting for the hotter weather.

Enjoy!

No-Churn Cosmic Brownie Marshmallow Ice Cream

Author: Hayley Parker, The Domestic Rebel

Recipe type: No Bake

Prep time: 8 hours

Total time: 8 hours

Serves: 6-8

This No-Churn Cosmic Brownie Ice Cream is so refreshing on a hot day! A marshmallow and vanilla-flavored creamy base studded with chunks of fudgy Cosmic Brownies and a "constellation" of candy-coated sprinkles!

Ingredients

2 cups heavy whipping cream
½ cup confectioners' sugar
One (14 oz) can sweetened condensed milk
1 tsp vanilla extract
⅔ cup marshmallow sundae topping or marshmallow fluff
1 box Cosmic Brownies, chopped into bite-size pieces
⅔ cup candy-coated chocolate sprinkles (or you may substitute regular sprinkles)

Instructions

In the bowl of a stand mixer or in a large bowl using an electric mixer, whip the heavy whipping cream and confectioners sugar together on medium-high speed for about 5-7 minutes or until stiff peaks form. Add in the sweetened condensed milk, vanilla extract, and marshmallow sauce or fluff and fold together until combined.
Toss in the chopped brownie pieces and the candy-coated sprinkles and gently fold to combine. Pour the mixture into a resealable plastic or glass food storage container and freeze for at least 8 hours, preferably overnight.

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This No-Churn Cosmic Brownie Marshmallow Ice Cream is so fun and EASY! A vanilla and marshmallow fluff base is studded with fudgy Cosmic Brownie pieces and candy-coated sprinkles. Perfect for parties, hot summer days, and more and it's entirely no-churn!

Creamy, sweet, with that gooey marshmallow flavor and fudgy brownie pieces… this ice cream is my new fave!

Have a super sweet day!

xo, Hayley

Filed Under: Brownies, Chocolate, Everything!, Ice Cream, No-Bake

Chocolate Brownie Pudding Cake

February 2, 2017 6 Comments

Ultra rich, extremely decadent and super chocolaty, this Chocolate Brownie Pudding Cake is one for the books!

So as dumb as this sounds, I didn’t realize how much stuff I have to pack for this whole moving-out business.

I have SO much crap.

I’ve been selling a lot of things on eBay and whatnot, and donating a ton of stuff, too. And there’s STILL a ton of crap!

Granted, I have a lot of food props – cake stands, miniature plates, an assortment of tarnished forks, and the like – ALL of which need to be bubble wrapped.

And who knew bubble wrap was so dang expensive!? Clearly I was ill-prepared for this whole moving business.

In between throwing old socks out and carefully wrapping cake stands, I’ve been stuffing my face copiously with this Chocolate Brownie Pudding Cake. I know you guys are probably on diets with the whole New Year’s resolution business, and I respect that. That’s why this cake is just under 200 calories a slice. YOU ARE WELCOME.

But those of us who aren’t on diets, you will not be able to tell that this cake is somewhat diet-friendly. I promise you. There’s no dry, crumbly cake in sight and there’s certainly no fakeness, either. It’s all real-deal ingredients, ready for consumption and a lot of moaning at how delicious it is. What can I say? I aim to please.

So this cake recipe was inspired by a new cookbook I picked up recently called Incredibly Decadent Desserts by Deb Wise. It’s from the makers of Cooking Light Magazine, and normally I’m not a big diet person, but the cover (of what appears to be a thick slice of a s’mores concoction) won me over. And once I saw this recipe, the rest was history!

This cake is a cross between a brownie, a regular cake, and a molten lava cake in one decadent treat. It has the crackly top that everyone loves from brownies, a fluffy and moist cake texture, and the molten lava sauce built in. It’s truly a one-stop shop kinda dessert. (You’re doubly welcome).

And like I said, one piece (the pan yields about 9 pieces or so) clocks in at just about 200 calories, plus 1 Tablespoon of the sauce. Of course, you may want to add low-fat ice cream or froyo on top, but who am I to tell you how to live your life?

Now if you’ll excuse me, I’m off to bubble wrap ALLTHETHINGS and eat ALLTHECAKE.

*adapted from Incredibly Decadent Desserts cookbook

Chocolate Brownie Pudding Cake

Author: Hayley Parker, The Domestic Rebel

Recipe type: Cakes/Cupcakes

Prep time: 10 mins

Cook time: 28 mins

Total time: 38 mins

Serves: 9

This Chocolate Brownie Pudding Cake is a cross between a brownie, a chocolate cake, and a molten lava cake in ONE decadent dessert!

Ingredients

1 cup all-purpose flour
¾ cup granulated sugar, divided
½ cup cocoa powder, divided
2 tsp baking powder
¼ tsp salt
½ cup skim milk
3 Tbsp canola or vegetable oil
1 tsp vanilla extract
¼ cup brown sugar
1 & ¼ cups strong HOT black coffee
Additional chocolate sauce, vanilla low-fat ice cream or vanilla fro-yo, optional

Instructions

Preheat oven to 350 degrees F. Liberally grease an 8" or 9" square baking pan with cooking spray. Set aside.
Whisk together the flour, ½ cup of the granulated sugar, ¼ cup of the cocoa powder, baking powder, and salt in a bowl until combined. Add in the milk, oil, and vanilla, stirring until just combined.
Scrape the batter into the prepared pan and smooth out the top. Batter will be very thick. Meanwhile, combine the remaining ¼ cup granulated sugar, ¼ cup cocoa powder and the brown sugar together in a small bowl until combined. Sprinkle this mixture liberally over the cake batter, covering it completely. It seems like a lot, but use it all! Then generously pour the hot strong black coffee over the top.
Carefully bake for 23-28 minutes or until the top appears set and the edges are bubbly. Cool for about 10 minutes before cutting into slices to serve, making sure you spoon the sauce (on the bottom) over the top!

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This CHOCOLATE BROWNIE PUDDING CAKE is a cross between a crisp brownie, a fluffy cake and a molten lava cake in ONE dessert! Easy, FAST and impressive, it makes its own decadently delicious chocolate sauce in the same pan AND it's under 200 calories a slice!

I guarantee that if you whip this up for your Valentine, they’re going to fall in love with you fast.

Have a super sweet day!

xo, Hayley

Filed Under: Brownies, Cake, Chocolate, Everything!, Valentine's Day

Soft & Chewy Red Velvet Brownies with Cream Cheese Frosting

January 26, 2017 10 Comments

Soft, chewy and totally rich, these Red Velvet Brownies with Cream Cheese Frosting are delightful! Super simple to make and easy to decorate for the upcoming Valentine’s Day holiday!

I love recipes that can be made holiday-ish or made for everyday consumption.

In the past, I was all about completely unique desserts using seasonal ingredients like Cadbury eggs or the flavor-of-the-moment Oreos. But I realize not everyone has access to those ingredients, which renders basically the whole recipe useless.

So now, I love making what we bloggers call “evergreen content.” This basically means it’s content that never really goes out of style year after year, or even within the seasons. And these Red Velvet Brownies most certainly fit that bill!

These guys have been the bane of my existence, to be frank. I have made like three or four batches of them before finally liking this recipe best. The first one was totally my fault – I goofed and added like 3/4 cup of cocoa powder to the batter, yielding a, well, brownie. No red in sight. The next batch, I added less cocoa but still too much for a red velvet color. And the third one I underbaked, because I still do that, people.

Finally, fourth time being the charm, I nailed it. And I think you’ll agree!

These are so soft, chewy and moist and flavored with all that red velvet goodness. They have just a touch of cocoa powder to give it that oomph without it being a full-on chocolate brownie. And of course, the red color is GORGEOUS! Perfect for Valentine’s Day, Christmas… or a random Thursday 🙂

But because I can’t leave anything be, I added a cream cheese frosting. (Because duh). It is so creamy, dreamy and smooth and totally drives home the red velvet flavor in these bars.

Mouth, prepare to be amazed.

*adapted from my blondie recipe

4.5 from 2 reviews

Soft & Chewy Red Velvet Brownies with Cream Cheese Frosting

Author: Hayley Parker, The Domestic Rebel

Recipe type: Bars

Prep time: 2 hours 10 mins

Cook time: 27 mins

Total time: 2 hours 37 mins

Serves: 16

These Red Velvet Brownies with Cream Cheese Frosting are awesome! Soft, chewy, fudgy and moist, they're topped with a decadently smooth cream cheese icing. Yum!

Ingredients

FOR THE BROWNIES:
1 cup (2 sticks) salted butter, cubed
2 cups brown sugar
2 eggs
1 Tbsp vanilla extract
1 Tbsp cocoa powder
1 tsp baking soda
2 cups all-purpose flour
1 ounce (one bottle) red food coloring
FOR CREAM CHEESE ICING:
2 Tbsp butter, softened
4 ounces cream cheese, softened
2 tsp vanilla extract
1 & ½ cups powdered sugar

Instructions

Preheat oven to 350 degrees F. Liberally grease a 9x13" rectangular baking pan with cooking spray; set aside.
In a large saucepan, heat the butter over medium-low heat until melted. Let cool for 5 minutes, then whisk in the brown sugar until combined. Quickly whisk in the eggs, one at a time, followed by the vanilla, cocoa powder, baking soda, flour and red food coloring until a soft batter comes together. Pour the batter into the prepared pan and smooth out the top.
Bake for approx. 22-27 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
To make the frosting: Beat together the butter, cream cheese and vanilla with an electric mixer until creamy, about 1 minute. Beat in the powdered sugar until frosting is spreadable and light.
Spread the frosting onto the cooled brownies in an even layer. If using, top with sprinkles. Refrigerate covered for at least 2 hours to set.

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These Red Velvet Brownies with Cream Cheese Frosting are incredible! Soft, chewy, fudgy brownies flavored with red velvet and topped with a luscious cream cheese frosting!

I hope you love the Red Velvet Brownies as much as I did! They went FAST in my house!

Have a super sweet day!

xo, Hayley

Filed Under: Bars, Brownies, Chocolate, Christmas, Everything!, Holiday, Valentine's Day

Chocolate Covered Strawberry Brownie Pie

January 9, 2017 2 Comments

This Chocolate Covered Strawberry Brownie Pie is exceptional! A fudgy brownie bottom topped with a light & fluffy strawberry pudding and topped with chocolate sauce. Decadent, divine, and oh so delicious!

Y’all – I am DONE with my book!

Where’s my flute of champagne?!

I am so so so glad I’m finished, but also kind of sad. I guess it’s like when you’re pregnant and you have the baby. You miss being pregnant, but you’re also like thank god it’s out of me so I can have my body back. Except replace “baby” with “book” and “body” with “life.”

And now I can slightly have my life back again, which means I can dip my feet yet again in the online dating world, or go on a vacation or drink champagne starting at noon daily because I’m done, y’all.

Of course, there’s still editing to do and whatnot, but that’s okay. The bulk of the work is over and for that I’m eternally grateful. Also, I’m never writing 2 books in 1 year again. (Ask me in 2018 and I guarantee I’ll do it again).

So now that the book writing’s over and the holidays have passed, it’s time to start shoving Valentine’s Day in yo faces. (Sorry not sorry!!)

And the perfect way to segue into Valentine’s Day is by giving you the recipe for this Chocolate Covered Strawberry Brownie Pie. Let me just say: it’s awesome!

I have a recipe very similar to this one in my new book, and my book recipe had me thinking – there are a lot of different flavor combinations here besides the one I used! And because of Valentine’s Day, I figured strawberry was an appropriate choice… and boy, was I right!

First, you bake your brownie. It’s essential to use an 8×8″ pan size pouch of brownie mix here. If you can’t find that, measure out about 2 cups brownie mix and add your ingredients (I’ll post the measurements in the recipe below!!)

Bake your brownie and let it cool. Then, whip up your strawberry pudding layer. It’s literally strawberry pudding mix + milk. Then fold in some whipped cream (or Cool Whip if you fancy like me) and spread that goodness over the brownie layer.

The hardest part is letting this bad boy refrigerate for a few hours to set and get all purty and fab. But once it’s ready to cut, just try not to face plant it.

5.0 from 1 reviews

Chocolate Covered Strawberry Brownie Pie

Author: Hayley Parker, The Domestic Rebel

Recipe type: Pie

Prep time: 6 hours

Cook time: 30 mins

Total time: 6 hours 30 mins

Serves: 8-10

This Chocolate Covered Strawberry Brownie Pie is FANTASTIC! A fudgy brownie bottom, a fluffy & light strawberry pudding layer and it's topped off with chocolate covered strawberries and fresh whipped cream. So stunning and fabulous!

Ingredients

1 frozen deep dish pie crust
1 8x8" brownie mix pouch (See Note below), plus ingredients on back of pouch
1 3.9 ounce box instant strawberry pudding mix
1 & ½ cups milk
1 (8 ounce) tub Cool Whip, thawed & divided
6 chocolate-covered strawberries
Chocolate syrup
NOTE: If you cannot find the 8x8" pouch of brownie mix, use 2 cups of a fudge brownie mix and mix in ⅓ cup oil, 2 Tbsp water, and 1 egg)

Instructions

Preheat oven to 350 degrees F. Place the deep dish frozen pie crust onto a rimmed baking sheet and prick the pie crust all over the bottom and sides of the crust with a fork. Set aside.
Prepare the brownie mix according to package directions, or see the note above. Pour the brownie batter into the pie crust and smooth out the top. Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely.
Whisk together the dry pudding mix and milk until thickened, about 2 minutes. Fold in ¾ths of the Cool Whip until fluffy and light. Pour the strawberry mixture on top of the brownie layer and smooth out the top.
Refrigerate the pie for at least 6 hours or until set.
Just before serving, pipe or dollop the remaining Cool Whip around the perimeter of the pie and garnish with the chocolate-covered strawberries and chocolate syrup.

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This Chocolate Covered Strawberry Brownie Pie is a simple and stunning dessert! A fudgy brownie "crust" topped with a light & fluffy strawberry pudding mousse and topped with chocolate-covered berries. Have your fruit and cover it in chocolate, too!

Fudgy, sweet, chocolaty and bursting with juicy strawberry flavor, this pie will be your Valentine!

Have a super sweet day!

xo, Hayley

Filed Under: Brownies, Chocolate, Everything!, Holiday, Pie, Valentine's Day

Mint Oreo Truffle Brownie Bombs

January 5, 2017 4 Comments

Mint fans will love these Mint Oreo Truffle Brownie Bombs! A creamy, no-bake mint Oreo truffle filled with chopped Andes mints, wrapped in fudgy brownies and coated in chocolate. Decadent, minty goodness!

You guys… I have a problem.

A novel-buying problem.

No, not like an original buying problem. Like a novelBOOK buying problem. It’s getting a little out of hand. And by ‘a little’, I mean I’m buying like 3 or more a day since Christmas.

I now have 20 novels to read once I’m done writing my book (which should be supersuper soon!). All novels I’ve never read before and didn’t know existed because: I haven’t read a book in a year.

EEP.

I know, I know. How horrible, right? I’m an English major, a two-time author and a food writer and I haven’t read a book in a freakin’ year. But in my defense, I’ve been writing TWO books in one year, plus my blog, which is a lot of writing, FYI.

But I have read magazines! Lots of them. So at least I’m not a total ingrate, right? (Tell me I’m not pleasepleaseplease).

So I’m making up for lost time and that new book smell by buying ALLTHEBOOKS on Amazon and reading them front to back from here until Christmas again. So if you have a good book recommendation, leave it in the comments! (FWIW, I like ‘harder’ books – ones about addiction, marital troubles, troubled teens, you name it. Hard issues.)

Anyway! Now let’s talk about these Mint Oreo Truffle Brownie Bombs which you need to read about and then promptly MAKE.

A few months ago, I posted these Oreo Truffle Brownie Bombs and everyone seemed to go gaga for them, so I knew I had to do a fun spin with another Oreo flavor. Enter: the Mint Oreo Truffle.

Made with the Mint Oreos and ground up bits of Andes mints inside(!!) they are delightfully minty and SO EASY to make. Seriously, if you are or if you know of a mint lover, these are next on your list. Promise me?

And I know it’s *too soon* to talk about Valentine’s Day, but hear me out: I’m a food blogger, which means I gotta start cranking out V-Day recipes in early January in order for them to get traction, get seen, get pinned, etc. in time for February. SO, that said – these would make an awesome Valentine’s Day gift for your sweetie!

Now if you need me, I’ll be reading!

Mint Oreo Truffle Brownie Bombs

Author: Hayley Parker, The Domestic Rebel

Recipe type: Brownie Bombs

Prep time: 1 hour

Total time: 1 hour

Serves: 22-24

These Mint Oreo Truffle Brownie Bombs are delightfully minty, super chocolaty and a cinch to whip up. Impress your guests with these over the top truffles!

Ingredients

1 box fudge brownie mix, plus ingredients on back of box
⅔ pkg (about 20 cookies) MINT Oreo cookies, finely crushed
½ pkg (4 oz) cream cheese, at room temperature
1 tsp mint extract, divided
1 cup Andes mint chips, plus ⅔ cup for garnish
1 pkg chocolate almond bark (such as CandiQuik)

Instructions

Preheat oven to 350 degrees F. Prepare the brownie mix according to package directions for fudgy brownies. Pour into a greased 13x9" rectangular baking pan and bake for 19-20 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Do not bake too long as the brownies MUST be fudgy in order to make the bombs work. Cool completely.
While brownies cool, make your Mint Oreo truffles. In a large bowl, combine the Mint Oreo crumbs, cream cheese, and ½ tsp mint extract with a rubber spatula until blended and moistened; fold in 1 cup of the Andes mint chips. Roll Tablespoon-sized balls of Mint Oreo truffles and place them on a foil-lined baking sheet. Freeze for at least 30 minutes.
Cut the brownies into 24 equal pieces, making sure to trim off the edges as they're too crusty and hard to work with. Take a brownie square and gently flatten it in the palm of your hand. Wrap the brownie around the Oreo truffle, pinching and rolling the brownie in your hands to completely enclose the truffle. Place the brownie bombs onto the baking sheet. Freeze for approx. 30 minutes or until solid and firm.
Melt the chocolate candy coating according to package directions or until smooth and melted; gently fold in the remaining mint extract. Dip each brownie bomb into the chocolate coating, coating it completely and allowing excess to drip off. Return to the baking sheet with a fork and sprinkle with remaining Andes mint chips, if desired.

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These MINT OREO TRUFFLE BROWNIE BOMBS are a minty delight! No-bake mint Oreo truffles wrapped in a fudgy baked brownie and coated in chocolate & Andes Mints. So simple to whip up and a great way to impress anyone you serve!

Minty, chocolaty, fudgy goodness wrapped in one bite-sized morsel of heaven. You’re welcome!

Have a super sweet day!

xo, Hayley

Filed Under: Brownie Bombs, Brownies, Candy, Chocolate, Christmas, Cookies, Everything!, Holiday, Mint

Brownie Brittle Peppermint Bark

December 8, 2016 Leave a Comment

This Brownie Brittle Peppermint Bark is a fun twist on a classic! Instead of solid chocolate, this special bark has a BROWNIE BRITTLE filling and is topped with lots of crushed candy canes. A triple dose of chocolate in one addictive and easy bark!

Can we talk minor pet peeves for a moment?

(I know, sorry. If you don’t want to hear me whine and cry, keep scrolling. And don’t complain about having to scroll, because I do not care. Thanks!)

When people I don’t know find out I have a food blog, naturally they have some questions. Those questions usually are:

How are you not 3457743 pounds?

Do you sell your stuff?

So… how do you even make money?

To which I happily reply:

I honestly do not know.

No, because in the pictures I take, you only see the nice few goodies. The rest are lop-sided, ugly, crackly, messy whatever. Or edge pieces, which I generally hate photographing. Little known secret.

I make money through a variety of sources. Namely, working with brands and through ads on my blog.

I really do not mind answering these questions; admittedly, my job is kind of odd because making money off of a website is still kind of a foreign concept. But what I do mind is when people think because I work from home that my job is just a “cute little hobby” or I can dog-sit for people who live two towns over or I sit around watching Real Housewives all day long.

Um. Not quite.

Yes, I do usually watch the newest Real Housewives episode on my lunch break, which I take later in the day since I can’t step away from the kitchen on recipe days, or away from the camera on photo shoot days. Sure, I could set a doctor’s appointment in the morning when everyone else is at their job, and yes, I sometimes have the entire Target to myself on weekday early afternoons. BUT, I still work. And like, a lot of work.

Work never ends, but you know what? I love it. And you know something else? It was a hobby… but now it’s a full-time job. And I am SO blessed and flummoxed that I can do this as a full-time career. But no, I cannot watch your dog all day long, I cannot run and get your prescriptions from the pharmacy, I cannot sit all day long watching soap operas (as much as I’d love to). Even though I wear yoga pants and slippers most days for “work”, I’m still working.

Phew. That was cathartic.

Now that that’s out of the way, can we talk about my latest career move? Turning Brownie Brittle into PEPPERMINT BARK!!

This is a genius call on my part, I have to say. You’ve (I’m sure) seen Oreo peppermint bark, or the like. That’s fine and dandy, of course. But adding Brownie Brittle to the candy is a total GAME CHANGER.

And so, so exceptionally easy.

Make it today and thank me later!

Brownie Brittle Peppermint Bark

Author: Hayley Parker, The Domestic Rebel

Recipe type: Candy

Prep time: 45 mins

Total time: 45 mins

Serves: 6-8

This Brownie Brittle Peppermint Bark is a GAME CHANGER!! Triple the chocolate with tons of peppermint, it's a holiday must-have with a fun twist.

Ingredients

1 (10 oz) pkg Ghirardelli dark chocolate melting wafers (in the baking aisle. If you cannot find these, substitute with a package of candy coating, like CandiQuik or Almond Bark)
1 pkg Brownie Brittle
1 (10 oz) pkg Ghirardelli vanilla melting wafers (see Note above)
2 cups candy cane pieces

Instructions

Line a baking sheet with parchment paper and set aside.
In two medium bowls, melt the melting wafers separately according to package directions or until smooth and melted.
Pour the dark chocolate in an even layer on the prepared baking sheet. Immediately top with pieces of the Brownie Brittle. Pour the white chocolate over the Brownie Brittle chocolate layer and spread out to the edges to coat the brittle completely. Immediately top with a liberal amount of candy cane pieces.
Allow the bark to set at room temperature for about 30 minutes or in the fridge for about 15 minutes before cutting into pieces.

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Brownie Brittle Peppermint Bark is a unique spin on classic bark candy! Dark chocolate, crisp brownie brittle pieces, white chocolate and lots of crunchy peppermint candies combine to make this EASY holiday favorite!

So easy, so fantastic, so pepperminty and perfect for the holiday season!

Have a super sweet day!

xo, Hayley

Filed Under: Brownies, Candy, Chocolate, Christmas, Everything!, Holiday, Mint, No-Bake

Oreo Truffle Brownie Bombs

October 19, 2016 4 Comments

These Oreo Truffle Brownie Bombs are a chocoholic’s dream come true! Easy, no-bake Oreo truffles are surrounded by a fudgy baked brownie and coated in chocolate!

So as you may know, I’m writing my second cookbook. It’s very exciting and I cannot wait to be finished so I can hold it and carry it everywhere and bring it up in any conversation, relevant or not.

But like, it’s hard writing a book. It’s by no means an easy, swift process. ESPECIALLY when you’re writing a cookbook.

Because unlike novels and sci-fi fiction and whatnot, you actually have to cook all of the recipes in your book and then write about them. It’s like a double whammy… until you try all of the treats because it’s your job and then you gain ALLTHEWEIGHT. So it’s like a triple whammy. (Side note: is Whammy still on the air? If so, I’d have lost and that scary red furry monster would be appearing any time now. Secondary side note: perhaps I haven’t had enough to drink to see scary furry red monsters yet. Will update you when I’m drunk).

So anyway, when I’m not writing the book, baking the book’s recipes or going to the store to buy all the groceries for the book, I’m writing for this blog, baking the blog’s recipes and going to the store to buy all the groceries for the blog.

In a word? (Okay, two). I’m exhausted.

But it’s a good exhaustion, like if you just ran a marathon (or, at least, I’m assuming. I have never and will never run a marathon) or woke up at midnight on Black Friday to elbow people in the face to get the latest video game or whatever. It’s like that: hard and trying, but in the end, so worth it.

And you know what? I’d do it immediately all over again.

ANYWAY, so it’s been kind of hard to think up ideas for both book and blog. I want to continue to bring you amazing recipes here, because this blog is my baby. But I also want to save really awesome ones for the book, so people have an incentive to buy it besides out of the kindness of their sugar-loving hearts.

So I’ve been scraping the bottom of the dessert barrel trying to find awesome recipes for you to post here. And guys! I finally found one!

These Oreo Truffle Brownie Bombs are just what I needed to surprise you guys and keep you on your feet. They’re SUPER outrageously chocolaty and fudgy and wonderful, and they would be perfect for the holidays if you give edible gifts away.

Basically, you just whip up a batch of fudgy brownies and let ’em cool. While they cool, make your Oreo truffles and freeze ’em. Then wrap the truffles with the baked brownies and let them chill for a sec while you melt your chocolate candy coating. Dunk ’em and sprinkle the tops with crushed Oreos and voila!

You can thank me for my brilliance later.

5.0 from 1 reviews

Oreo Truffle Brownie Bombs

Author: Hayley Parker, The Domestic Rebel

Recipe type: Brownie Bombs

Prep time: 1 hour 15 mins

Cook time: 20 mins

Total time: 1 hour 35 mins

Serves: 22-24

These Oreo Truffle Brownie Bombs are fantastic for any chocoholic! Fudgy baked brownies are wrapped around gooey Oreo truffles and the whole shebang is coated in chocolate. Super easy, these would make awesome holiday gifts!

Ingredients

1 box fudge brownie mix, plus ingredients on back of box
⅔ pkg (about 20 cookies) Oreo cookies (regular, not Double Stuf), finely crushed
½ pkg (4 oz) cream cheese, at room temperature
1 pkg chocolate almond bark (such as CandiQuik)
Additional Oreo crumbs for sprinkling on top, optional but recommended

Instructions

Preheat oven to 350 degrees F. Prepare the brownie mix according to package directions for fudgy brownies. Pour into a greased 13x9" rectangular baking pan and bake for 19-20 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Do not bake too long as the brownies MUST be fudgy in order to make the bombs work. Cool completely.
While brownies cool, make your Oreo truffles. In a large bowl, combine the Oreo crumbs and the cream cheese with a rubber spatula until blended and moistened. Roll Tablespoon-sized balls of Oreo truffle and place them on a foil-lined baking sheet. Freeze for at least 30 minutes.
Cut the brownies into 24 equal pieces, making sure to trim off the edges as they're too crusty and hard to work with. Take a brownie square and gently flatten it in the palm of your hand. Wrap the brownie around the Oreo truffle, pinching and rolling the brownie in your hands to completely enclose the truffle. Place the brownie bombs onto the baking sheet. Freeze for approx. 30 minutes or until solid and firm.
Melt the chocolate candy coating according to package directions or until smooth and melted. Dip each brownie bomb into the chocolate coating, coating it completely and allowing excess to drip off. Return to the baking sheet with a fork and sprinkle with remaining Oreo crumbs, if desired. Alternatively, you may sprinkle on chocolate or rainbow sprinkles, or drizzle any remaining chocolate over the finished bombs. Store any leftovers airtight in the fridge or freezer.

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These Oreo Truffle Brownie Bombs are no-bake, 2-ingredient Oreo truffles surrounded by a fudgy baked brownie and coated in milk chocolate! Easy, impressive and perfect for any chocoholic! These would make GREAT gifts!

Fudgy, gooey and ultra rich, these Oreo Truffle Brownie Bombs may be my new favorite! You’ll be shocked at how easy they are to make and how they’re even easier to eat!

Want more brownie bomb action?! Check out these other bomb-diggity recipes…

Salted Caramel Mocha Cookie Dough Brownie Bombs

Pecan Pie Brownie Bombs

Pumpkin Pie Brownie Bombs

Have a super sweet day!

xo, Hayley

Filed Under: Brownie Bombs, Brownies, Chocolate, Christmas, Cookies, Everything!, Fudge, Holiday, Truffles

Salted Caramel Mocha Cookie Dough Brownie Bombs

September 16, 2016 10 Comments

When two worlds collide, oftentimes the results are mixed. The result of these Salted Caramel Mocha Cookie Dough Brownie Bombs is sensational! Gooey, decadent & sinfully fabulous!

…And then I had to go and stuff Rolos inside of cookie dough stuffed inside brownies stuffed inside chocolate. PHEW! Bomb inception. Brownieception. Whatever you want to call it, y’all need to run to your kitchen to make these bad boys!

So it’s no surprise that everything’s been tumbleweed-y and desolate in my dating life. I’d even go as far to say as I’ve moved backwards in my search for Mr. Right. And by ‘search’, I mean not searching at all and just hoping that I bump into a guy serendipitiously at the grocery store and we both marvel over our shared love of bread and 2006 era emo music.

But my friends – the few I can count on one finger – say that I should dress up every time I run my errands so that in case I meet Mr. Right while at Target, I’ll look prepared.

But to that I say: I’m lazy. And also, have you done a full-face of makeup before? It is not for the faint of heart. There’s the whole blending of the foundation situation, which is already hard enough for me since my perfect match was matched with the PRIMER color. Then I have to get my cat eye on symmetrically and make sure I don’t have any knots in my hair since I have a strange aversion to brushing my hair. It’s just this whole big thing and I am so not about that.

And then there’s the whole thing where I sometimes abruptly leave my house to grab some additional ingredients at the store, unknowingly covered in flour and chocolate stains. So clearly, I am rocking this whole attractiveness thing.

But to this I say: wouldn’t my Mr. Right want to see the real me? Me, with a rogue sprinkle in my hair and powdered sugar smudges on my clothes? Makeup-less and rockin’ a half-bun? Wouldn’t he want to fall in love with me when I’m looking like an underground goblin and then be surprised in a good way when I clean up nicely? That’s just what I’d think, anyway. And maybe that’s also why I’m single. WHATEVER.

Anyway, let’s get to these bombs, ‘kay? They really are the definition of a bomb. A calorie bomb, yes. But worth it? Yes yes. In fact, these may be my favorite brownie bombs to date. That’s saying something!

These bad boys are Salted Caramel Mocha flavor and OH MAH GOSH are they good. The fudgy brownies are packed with espresso flavor which really ramps up that mocha aspect. Then the egg-free cookie dough surrounds a Rolo candy which brings that caramel flavor into play.

The whole thing is over-the-top, totally sweet and outrageously rich… so don’t say I didn’t warn you. This recipe is NOT for people who don’t have sweet teeth, and this is not for the faint of heart. You gotta be a committed sugar lover to enjoy these, so keep that in mind!

Now, let’s get to eating, shall we?

5.0 from 2 reviews

Salted Caramel Mocha Cookie Dough Brownie Bombs

Author: Hayley Parker, The Domestic Rebel

Recipe type: Brownie Bombs

Prep time: 2 hours

Cook time: 22 mins

Total time: 2 hours 22 mins

Serves: 18

These Salted Caramel Mocha Cookie Dough Brownie Bombs are INSANE. Super rich, outrageously decadent and fabulous in flavor and texture. A must make for any brownie bomb lover!

Ingredients

FOR BROWNIES:
1 box fudge brownie mix
⅔ cup oil
¼ cup water
2 eggs
1 Tbsp instant espresso powder
FOR COOKIE DOUGH & CARAMEL FILLING:
½ cup butter, softened
¾ cup brown sugar
¼ cup sugar
2 tsp vanilla extract
3-4 Tbsp heavy cream or milk
¼ tsp salt
1 & ½ cups flour (if you're worried about using AP flour because of contamination, use organic flour, GF flour, oat flour, almond flour, coconut flour, or another flour substitute)
1 cup miniature chocolate chips
18 Rolo candies, unwrapped
1 pkg chocolate candy coating (I like CandiQuik)
Sea salt, for sprinkling on top

Instructions

Preheat oven to 350 degrees F. Liberally grease a rectangular 13x9" baking pan. Set aside.
In a large bowl, prepare the brownies, adding in the instant espresso powder. Pour the batter into the pan and bake for approx. 20-22 minutes or until a toothpick inserted near the center comes out with moist crumbs. Do not over bake! It is imperative that the brownies are fudgy! Cool completely.
In the bowl of a stand mixer, cream together the butter, brown sugar and sugar until creamy, about 1 minute. Add in the vanilla and heavy cream, mixing well. Lastly, add in the salt and flour until combined. Fold in the chocolate chips.
Using a Tablespoon-sized cookie dough scoop, scoop a ball of cookie dough and make an indentation in the middle with your thumb. Add in a Rolo and roll the dough around the Rolo candy until fully enclosed. Place on a foil-lined baking sheet. Freeze until firm, about 30 minutes.
Trim the edges off of the brownies, and cut the brownies in 18 equal pieces (5 rows by 3). Take a piece of a brownie and flatten it slightly with the heel of your hand. Wrap the brownie around the cookie dough ball, rolling it in your palms to completely enclose the cookie dough ball. If needed, dampen your hands to help mold the brownie around the cookie dough. Repeat with remaining bombs and freeze until firm, about 40 minutes.
Melt the chocolate candy coating until smooth, according to package directions. Drop each bomb into the candy coating, coating completely and gently remove with a fork and place onto the baking sheet. Sprinkle with sea salt.
Store leftover bombs airtight in the fridge or freezer, but if you freeze them, PLEASE bring them to room temperature before serving as the caramel candy will be solid and I don't want you to break your tooth!

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These Salted Caramel Mocha Cookie Dough Brownie Bombs are AWESOME. Espresso fudgy brownies are wrapped around egg-free chocolate chip cookie dough that's filled with a caramel candy and everything is coated in chocolate and sea salt. Sweet, salty, decadent, delicious!

Richly decadent, super sinful and utterly delicious, these brownie bombs are one for the books and my new favorite!

Craving more brownie bombs? You’ve come to the right place!

Reese’s Egg Brownie Bombs – don’t have eggs? Use regular miniature Reese’s cups!

Peeps Brownie Bombs

Pecan Pie Brownie Bombs

Have a super sweet day!

xo, Hayley

Filed Under: Brownie Bombs, Brownies, Candy, Caramel, Chocolate, Cookie Dough, Everything!, Sweet and Salty

Chocolate Mousse Brownies

August 11, 2016 10 Comments

If you’re looking for something super chocolaty, ultra fudgy and truly delightful, look no further! These Chocolate Mousse Brownies are all that & more!

So this weekend I’m throwing a little party with my close family & friends to celebrate the release of my book, Out of the Box Desserts. I figured it was a great way to get everyone together – some of whom I haven’t seen in a long time! – and eat a bunch of food, drink a bunch of sangria, and hang out in the AC. Sounds lovely, right?

And I’m sure it will be lovely. But in the meantime, and the days/hours leading up to it, it’s not so lovely. Why?

Because basically I come from a long lineage of slobs and ridiculously lazy.

I’m not proud of my heritage; in fact, I’m kind of embarrassed. So much so that I usually ignore the dust bunnies that are living and throwing family reunions under my desk. You can shame the heritage, but you can’t take the heritage out of shame. Wait, that’s not how it goes. I don’t even know anymore.

So yeah, in preparation of having 20+ people in my home this weekend, I’ve been inspecting the house meticulously. And in my inspections, I’ve found some strange things:

Dog hair gets everywhere. And I mean, everywhere. I try to vacuum and dust and keep clean but my god, I’m surprised Mannie still has hair after the amount I find on the regular.
Our walls had dust on them. I didn’t realize my family and I were transported and now live inside of Disney’s Haunted Mansion, but apparently we do and I’m pissed that it doesn’t come with free fast-passes to Splash Mountain.
Dust accumulates irritatingly fast. Like, I dusted on Monday and there’s already more dust everywhere. WHY IS MY HOUSE SO DUSTY!?
Hazmat suits for a family of five (to prevent a dusty house) are quite expensive.
I’m pretty sure the bottle of Scrubbing Bubbles is supposed to help clean your shower multiple times; it is not intended as a one-use kinda bottle (unless you live here).
And I hate cleaning.

So why I didn’t hire a housekeeper is beyond me. Next time!

ANYWHO, let’s talk about these outrageous Chocolate Mousse Brownies, mmkay? They are SO FUDGY, I can barely handle it. And they’re topped with the fluffiest freakin’ chocolate mousse ever. In other words, they’re great house-cleaning fuel AND they’re a must-make if I do say so myself.

Make them now and clean up later!

*recipe from here

5.0 from 2 reviews

Chocolate Mousse Brownies

Author: Hayley Parker, The Domestic Rebel

Recipe type: Bars

Prep time: 2 hours

Cook time: 25 mins

Total time: 2 hours 25 mins

Serves: 9-12

These Chocolate Mousse Brownies are surprisingly easy to whip up and they taste INCREDIBLE. Fudgy brownies with a fluffier-than-air chocolate mousse. Is there anything better?

Ingredients

FOR BROWNIES:
¾ cup butter, melted
1 & ½ cups sugar
1 tsp vanilla extract
2 eggs
½ cup cocoa powder
½ tsp salt
¾ cup all-purpose flour
FOR MOUSSE:
¾ cup miniature marshmallows
4 oz (1 bar) semi-sweet chocolate, chopped
¼ cup milk
1 cup heavy whipping cream
Chocolate ganache, for drizzling, optional

Instructions

Preheat oven to 350 degrees F. Line a 9x9" square baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray; set aside.
In a large bowl, combine the melted butter and sugar until smooth. Add in the eggs, one at a time, stirring well after each addition, followed by the vanilla. Lastly, stir in the cocoa powder, salt and flour until a soft batter forms.
Pour the batter into the prepared pan and smooth into an even layer. Bake for approx. 22-25 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
To make the mousse: In a large saucepan, combine the miniature marshmallows, chopped chocolate bar, and milk over LOW heat. Stir frequently to melt the ingredients together. Once melted and smooth, cool completely (about 15-20 minutes).
After chocolate mixture has cooled, whip the heavy whipping cream in the bowl of a stand mixer until stiff peaks form. Fold in the cooled chocolate mixture to combine. Spread the mousse over the brownies in an even layer. Refrigerate for at least 1 hour to set up.
Just before serving, drizzle with chocolate ganache if desired. Store leftovers in the fridge.
*NOTE: to make chocolate ganache, combine ½ cup chocolate chips and ¼ cup heavy whipping cream together in a microwave-safe bowl. Heat on HIGH for about 15-20 seconds, stir, and continue heating in 10 second increments until smooth.

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Chocolate Mousse Brownies: fudgy one-bowl brownies topped with a super simple light & fluffy chocolate mousse. So impressive, so fudgy, so fabulous!

My dad and I couldn’t get enough of these fabulous brownies! They are seriously the fudgiest, chocolatiest brownies I’ve ever had. Any brownie/chocolate/mousse fan will flip for these!

Have a super sweet day!

xo, Hayley

Filed Under: Bars, Brownies, Chocolate, Everything!

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Chocolate Covered Strawberry Brownie Pie

Mint Oreo Truffle Brownie Bombs

Brownie Brittle Peppermint Bark

Oreo Truffle Brownie Bombs

Chocolate Mousse Brownies

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