These Brown Butter Brookies are a combination of brown butter chocolate chip cookies and fudge brownies in one decadent bar!

Happy March!

I cannot believe it is nearly springtime! Even though Sacramento is currently experiencing what could best be described for us as torrential rain storms and a freeze warning?!, I know the heat is coming!

Meanwhile, I am trying to brainstorm some fun spring recipes for you, along with some classic recipes to have in your arsenal. Who doesn’t want a brookie recipe?! Let’s talk about this one!

Brown Butter Brookies

Brookies are bars that consist of a chocolate chip cookie layer and a fudge brownie layer baked together into one decadent bar. They are a little bit more labor intensive than a regular recipe since you have to make both a brownie batter and a cookie dough, but boy, are they worth it. This particular recipe is for browned butter chocolate chip cookie dough which is out of this world amazing.

For the cookie portion, you’ll need the usual ingredients: butter, brown and white sugars, egg, vanilla extract, leavening, salt, flour, and chocolate chips. Super simple! Instead of using regular softened butter, we’re going to brown the butter to make it nutty, caramelized and fragrant – this deepens and elevates the flavor of the cookie dough. It is an extra step that is so delicious!

For the brownie portion, you’ll need: butter, sugar, eggs, vanilla extract, flour, cocoa powder, baking powder, and salt. Another simple brownie recipe scaled down since we are stacking essentially two recipes together into one bar.

How to Brown Butter

If you’ve never browned butter before, it’s a simple process but requires you to keep a watchful eye on the pan, as it transforms from golden brown to burned and useless quickly! You’ll place the butter into a small saucepan and cook over medium-low heat until it melts, then allow it to keep cooking past the melting point. It’ll look like not much is happening, but then you’ll notice it start to bubble up and foam and you’ll see little browned bits forming on the bottom of the pan. Swirl the pan around a little bit and pull it when the butter is amber in color and fragrant. Do not step away as it can blacken quickly!

These bars are so delicious with the rich and complex addition of brown butter. I recommend using a higher quality chocolate chip, such as Guittard or Ghirardelli, to really bring out that delicious chocolate flavor.

Brown Butter Blondies are sure to become a new hit with your family and friends!

Print

Brown Butter Brookies

These Brown Butter Brookies combine brown butter chocolate chip cookie bars and fudge brownies into one decadent, dreamy bar!

Course Bars, Dessert

Cuisine American, Dessert

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 15 bars

Ingredients

For the COOKIE DOUGH:

• 12 Tbsp (1½ sticks) unsalted butter, divided, at room temperature
• 3/4 cup light brown sugar
• 3/4 cup granulated white sugar
• 1 large egg
• 1 large egg yolk
• 1 Tbsp pure vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup semi-sweet chocolate chips (I like Guittard)

FOR THE BROWNIES:

• 1/2 cup unsalted butter, melted
• 1 cup granulated white sugar
• 1 tsp pure vanilla extract
• 2 large eggs
• 1/3 cup cocoa powder (Dutch process or unsweetened)
• 1/2 cup all-purpose flour
• 1/4 tsp baking powder
• 1/4 tsp salt

Instructions

• Preheat your oven to 350° degrees Fahrenheit. Line a 13x9" light metal baking pan with foil or parchment, extending the sides of the foil or paper over the edges of the pan. Spray the foil or parchment with cooking spray; set aside.
• First, make your cookie dough. Place 4 Tbsp of the softened butter into a large bowl and set aside. Place the remaining 8 Tbsp softened butter into a small saucepan over medium-low heat and cook until melted. Continue cooking until mixture foams and bubbles and the butter begins to brown, about 5-7 minutes. Watch it carefully so it doesn't burn! Pour the browned butter, including all of the bits in the bottom of the pan, over the softened butter in the bowl you set aside earlier. Stir together until it is all melted together.
• To the butter bowl, add the sugars and mix well, followed by the vanilla extract, egg, and egg yolk, mixing well after each addition. Add in the flour, baking powder and baking soda, and salt and mix until just barely combined. Stir in the chocolate chips. Press the cookie dough mixture evenly into the prepared pan. Set aside.
• For the brownies: In a medium bowl, combine the melted butter, granulated sugar and vanilla and stir until combined and shiny, about 1 minute. Add in the eggs, stirring well, followed by the cocoa powder, flour, baking powder and salt until just combined. Pour the brownie batter evenly over the cookie dough layer and try to cover the cookie dough layer as much as possible with the brownie batter.
• Bake for 30-35 minutes or until a toothpick inserted near the center comes out clean or with moist, but not wet, crumbs. Cool completely before cutting into squares.

Notes

I recommend using a higher quality chocolate chip and cocoa powder for this recipe since it is such a simple recipe. For this, I love Guittard or Ghirardelli chocolate chips and/or cocoa powders. They both make excellent chocolate products.

When I tell you I could NOT stop eating these! They are divine!

Want some more brownie goodness? Check out this recipe…

Copycat Cosmic Brownie Cookies

Have a super sweet day!

xo, Hayley

The post Brown Butter Brookies first appeared on The Domestic Rebel.

These Peppermint Bark Brownie Cookies will soon become the first one gone on the Christmas cookie tray! Soft and chewy brownie cookies loaded with peppermint chips, coated in white chocolate and sprinkled with crushed candy canes. SO delish!

I am fully EMBRACING the holiday season. My trees (yes, plural) and decorations have been up since November 1st, and I have nearly all my Christmas shopping done. What can I say? I just adore this time of year. But lest you think my holiday spirit is nauseating (okay, it kind of is a little bit), I can assure you I am a total nightmare goblin person in summertime.

One of my FAVORITE things about Christmastime (among many) are all the peppermint-flavored things that come out of the woodwork. My latest faves are the peppermint Frosty at Wendy’s and peppermint ice cream sandwiches from Safeway grocery store. But my fave is good old-fashioned peppermint bark by Ghirardelli, though I am not picky – anything creamy and pepperminty is A+ in my book.

Peppermint bark was the inspo for these outrageously delicious cookies and boy did I knock this one out of the park, people. If you love brownies, peppermint bark and soft and chewy cookies, you’re going to LOVE these.

Peppermint Bark Brownie Cookies

These cookies begin with a brownie cookie base. The cookies taste JUST like a fudge brownie but in a cookie format. They consist of butter and chocolate chips melted together until smooth. Then we’ll whisk in some cocoa powder to add more rich chocolaty goodness. The batter is your standard cookie dough: eggs, sugars, vanilla extract, leavening, salt and flour. However, don’t be alarmed when you see that this cookie dough is more like a batter. It is on the looser side. If it makes you feel better, you can let it firm up for about 15 minutes before scooping. Then we’ll mix in some peppermint baking chips – I like Andes brand – or chopped peppermint bark.

Once they’re baked and cooled, we’ll dip half of them in some melted white chocolate. I like almond bark for this because it melts beautifully, tastes great and is readily available. Before it sets completely, sprinkle it with a little crushed candy canes. I mean… talk about HEAVEN.

Fudgy, soft and chewy brownie cookies loaded with peppermint bark goodness… y’all are gonna love these Peppermint Bark Brownie Cookies!

Print

Peppermint Bark Brownie Cookies

These Peppermint Bark Brownie Cookies are UNREAL. Fudgy, soft and chewy brownie cookies dunked in smooth white chocolate and fully loaded with peppermint candy pieces. So delicious!

Course Cookies, Dessert

Cuisine American, Dessert

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 24 cookies

Ingredients

• 8 Tbsp (1 stick) unsalted butter
• 1 cup semi-sweet chocolate chips
• 1/4 cup cocoa powder (unsweetened or Dutch process)
• 3/4 cup granulated white sugar
• 1/4 cup light brown sugar, lightly packed
• 2 large eggs
• 1 Tbsp light corn syrup
• 2 tsp pure vanilla extract
• 1 cup + 2 Tbsp all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup peppermint baking chips (such as Andes - if you cannot find, you can use finely chopped peppermint bark)
• 1/2 pkg (8 oz) white chocolate candy coating (such as Candiquik)
• 3/4 cup crushed candy canes

Instructions

• Preheat oven to 350° F. Line 2 baking sheets with parchment paper. Set aside.
• In a medium saucepan over medium low heat, combine the butter and chocolate chips and stir occasionally until melted and smooth. Remove from heat and whisk in the cocoa powder. Let stand for 5 minutes to slightly cool off.
• Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine both sugars, the eggs, corn syrup and vanilla extract and mix until just combined and smooth, about 1 minute. With the mixer on low speed, slowly pour in the chocolate mixture until fully combined. Lastly, add in the flour, baking powder and salt and mix until fully incorporated, scraping down the bottom and sides of the bowl as needed. Mix in the peppermint baking chips.
• Drop heaping 2 Tablespoon-size scoops of dough 3" apart on the baking sheets. The dough is very loose and more batter-like than a cookie dough. If you need to let it set for about 15 minutes, you can. Make sure you give them plenty of room since they do spread some due to the dough being on the thinner side.
• Bake for 12 minutes, rotating pans halfway through baking time to ensure even cooking. Remove from the oven and let cool on the pans for at least 15 minutes before transferring to wire racks to cool completely.
• Melt the white chocolate Candiquik according to package directions, or until melted and smooth. Dip half of the cookie into the melted white chocolate, allowing excess to drip off. Place on a parchment-lined baking sheet and immediately sprinkle with the crushed candy cane pieces. Let the candy coating set before serving or storing.

Notes

If you can't find Andes peppermint baking chips (which can sometimes be very hard to find for some reason), you can use finely chopped peppermint bark. Do not bake with candy canes as the pure sugar will melt and caramelize, creating a huge sticky, burnt mess.

These are so scrumptious! I know you’re going to love them as much as I did!

Have a super sweet day!

Craving more peppermint? Check out this recipe!

Bakery-Style Chocolate Peppermint Cookies

xo, Hayley

The post Peppermint Bark Brownie Cookies first appeared on The Domestic Rebel.

These Slutty Brownies may have a questionable name, but there is nothing to question about their content: a chewy chocolate chip cookie base, a Double Stuf Oreo middle, and a gooey brownie topping make for an incredible bar you’re sure to love!

Let me preface this by saying, yet again, I did not come up with the name for these.

Without getting into the dynamics and mechanics of how blogging, SEO and Google algorithms work, I’ll just say this: if I chose to steer away from the original name of these bars, they wouldn’t be ranked as highly which means you’d be less likely to see them in your feed, or on Google search, or on Pinterest. Capiche?

Also. It’s 2021. Let’s figure out something else to be outraged about rather than a slightly stupid name for a dessert, okay? If you need a list of things to gripe over, getting a free delicious recipe isn’t one of them and I’ll be happy to provide you with an updated list of shitty things happening in the world you should care about more. Kthanksbye.

Now that that’s out of the way, let’s address these bars. They are something else entirely and not for the faint-hearted. No, seriously. If you’re not a big dessert person, or you don’t really like chocolate, or you’re watching your weight, may I suggest another recipe or a granola bar? This recipe is not for you.

BUT. If you love intensely chocolaty, rich and decadent desserts, especially dessert mashups, you’ll LOVE these. Promise!

Making Slutty Brownies

Slutty brownies consist of three layers: a chocolate chip cookie layer, the Oreo middle, and a brownie layer. You can make these several different ways, but for this particular recipe, I opted to make everything from scratch (except for the Oreos… I’m not that bored). If you’re in a pinch, you can always use refrigerated cookie dough and boxed brownie mix, but this homemade version is SO much better. You can really, truly taste the difference.

The base layer is the chocolate chip cookie layer based after my Ultimate Chocolate Chip Cookie Bars. Super soft and chewy, it yields the best texture for the base of these bars with a true chocolate chip cookie flavor. Next up we have the Oreo layer. For this, you can use any flavor of Oreos, but traditionally regular Oreos are used. (I just had Double Stuf Oreos on hand). The top layer is the brownie layer. I used my One-Bowl Fudge Brownie recipe for this layer but tweaked it so it would cover a larger surface area. The result are these gorgeous layered bars!

Can you make these brownies ahead of time?

Yes you can! I would say you can make them up to 2 days in advance and keep them covered airtight at room temperature.

Can you freeze these brownies?

Sure can! Just wrap them well and freeze in an airtight container for a few months. Bring to room temperature before serving.

Any shortcuts for these brownies?

If you don’t have time to make them entirely from scratch, simply use refrigerated chocolate chip cookie dough and boxed brownie mix. But definitely try to make the homemade version – so much better!

Gooey, chocolaty, rich and decadent perfection: I can only be talking about Slutty Brownies!

Print

Best Homemade Slutty Brownies

These Slutty Brownies may have a strange name, but there's nothing strange about these glorious bars! A triple decker bar featuring layers of homemade chocolate chip cookies, Double Stuf Oreos and chocolate fudge brownies coming together for a flavor explosion in one chewy, gooey bar!

Course Bars, Brownies, Dessert

Cuisine American, Dessert

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 18 bars

Ingredients

For the Cookie Layer:

• 3/4 cup unsalted butter, softened
• 1 cup light brown sugar, lightly packed
• 1/2 cup granulated white sugar
• 1 large egg
• 1 large egg yolk
• 1 Tbsp pure vanilla extract
• 1 tsp baking soda
• 2 tsp cornstarch
• 1/2 tsp salt
• 2 cups all-purpose flour
• 1¼ cups semi-sweet or milk chocolate chips
• 24 Double Stuf Oreos (you can use any flavor Oreo, but regular is traditional)

For Brownie Layer:

• 3/4 cup unsalted butter, cubed
• 4 oz bittersweet chocolate, roughly chopped
• 1 cup granulated white sugar
• 2 large eggs
• 2 tsp pure vanilla extract
• 3/4 cup all-purpose flour
• 1/4 cup Dutch process cocoa powder
• 1/4 tsp salt

Instructions

• Preheat your oven to 350° degrees F. Line a 9x13 rectangular light metal baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil with cooking spray and set aside.
• First, make your cookie dough layer. In the bowl of a stand mixer, cream together the butter and sugars with the paddle attachment until creamy and smooth, about 1 minute. Add in the egg and egg yolk, beating well after each addition, followed by the vanilla extract. Lastly, add in the baking soda, cornstarch, salt, and flour and mix well. Stir in the chocolate chips by hand.
• Spoon the dough into the prepared pan and press it into an even layer with your hands. Top with the Oreos in a grid pattern (6 rows of 4 Oreos per row for a total of 24 Oreos). Set aside.
• Meanwhile, for the brownies: In a medium saucepan, melt together the butter and chopped chocolate bar over medium-low heat, stirring until melted. Remove from the heat and let stand for 5 minutes, then stir in the granulated sugar and beat well. Add in the eggs, mixing quickly, followed by the vanilla extract. Lastly, add in the flour, cocoa powder and salt and mix to combine.
• Pour the brownie batter evenly over the Oreo layer and try to spread the brownie batter to the edges of the pan to cover the Oreo layer completely.
• Bake for 35-45 minutes or until a toothpick inserted near the center comes out clean or with moist, but not wet. crumbs. Cool the bars in the pan completely before cutting into squares to serve.

These triple decker bars are a knock-out!!

Have a super sweet day!

xo, Hayley

The post The Best Homemade Slutty Brownies first appeared on The Domestic Rebel.

These Copycat Cosmic Brownie Cookies are seriously the BEST ever and easily one of the best cookies I’ve tasted – period! Soft and chewy with crisp outer edges and addictive crackly tops, then coated in a rich ganache frosting and sprinkled with candy-coated chocolate sprinkles mimicked after the childhood favorite cosmic brownies. You don’t want to miss this recipe!

So I know this was candy week buttttt, I could not wait to post these. They are out of this world. You could say they are… cosmic. I’ll let myself out.

No, but seriously, these cookies are insanely good. If you grew up eating Little Debbie cosmic brownies like I did, you’re going to want to make these. Even if you didn’t grow up eating cosmic brownies, you’re going to want to make these. They are seriously one of the best cookies I’ve ever had – full stop.

I think we can all collectively agree one of the best parts of a fudgy brownie is the crackly top. I love the addictive crispiness and crackly sugared crunch it gives when you bite into it, yielding to a soft and chewy fudge brownie underneath. These cookies have that SAME element and it is so irresistible and to-die for.

The Cookies

These cookies have your standard ingredients in them, with a key ingredient that sounds random, but gives them a chewy texture:

• Unsalted butter
• Milk Chocolate Chips
• Granulated sugar
• Light brown sugar
• Eggs
• Light corn syrup, for that undeniable chewy brownie texture!
• Cocoa powder
• Baking powder
• All-purpose flour
• Salt

The cookie dough is very wet and almost batter-like, similar to a brownie batter. Don’t fret! You’re still going to scoop it with a cookie dough scoop, but we’re just going to space the cookie dough mounds further apart due to spreading and due to the batter being looser than a standard cookie dough. Here’s a photo of what the batter looks like scooped onto the baking sheets:

The Topping

Cosmic brownies have a delicious chocolate ganache frosting and those signature candy-coated chocolate pieces on top, so these do, too! The ganache is simply milk chocolate chips melted with some heavy cream and whisked into luscious, smooth perfection. You can find the candy-coated chocolate pieces at Jo-Ann craft store, some Hobby Lobby’s, and on Amazon. (Linked with an affiliate link). They’re by Wilton brand or Baker’s Square. In a pinch, rainbow sprinkles or miniature M&M’s candies can be used, too.

The result? Supremely chocolaty cookies with a soft and chewy fudge brownie texture, a crispy outer edge and crackly crust, a rich ganache topping and addictive crunchy candy sprinkle. These Copycat Cosmic Brownie Cookies cannot be beat!

Print

The Best Copycat Cosmic Brownie Cookies

These Copycat Cosmic Brownie Cookies are like Crumbl Cookies but BETTER. Super fudgy like a brownie but soft and chewy with crisp outer edges and an addictive crackly top, finished off with an insanely rich chocolate ganache topping and candy-coated chocolate sprinkles. Like the Cosmic Brownies of our childhood but SO MUCH BETTER!!

Course Cookies, Dessert

Cuisine American, Dessert

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 20 cookies

Ingredients

For the Cookies:

• 8 Tbsp (1 stick) unsalted butter
• 1 cup milk chocolate chips
• 1/4 cup cocoa powder I used Dutch process, but unsweetened works
• 3/4 cup granulated white sugar
• 1/4 cup light brown sugar, lightly packed
• 2 large eggs
• 1 Tbsp light corn syrup
• 2 tsp pure vanilla extract
• 1 cup +2 Tbsp all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt

For the Topping:

• 1/4 cup heavy whipping cream
• 3/4 cup milk chocolate chips
• 1/4 cup candy-coated chocolate sprinkles like by Wilton brand, can substitute mini M&M's

Instructions

• Preheat oven to 350° degrees F. Line 2 baking sheets with parchment paper. Set aside.
• In a medium saucepan, add the butter and milk chocolate chips and cook over medium-low heat, stirring constantly, until smooth and melted. Remove from the heat and stir in the cocoa powder to combine. Let cool about 5 minutes.
• Meanwhile, in the bowl of a stand mixer, cream together the granulated sugar, brown sugar, eggs, corn syrup, and vanilla extract with the paddle attachment until frothy and combined, about 1 minute. With the mixer on low, slowly pour in the melted chocolate mixture to combine. Lastly, add in the flour, baking powder, and salt and mix until combined. The cookie "dough" will be more like a batter - quite looser than your standard dough. This is normal! If you're really freaked out about it being so loose, let it stand slightly for about 15 minutes and it should thicken up some more. Otherwise, it's perfectly fine to start scooping the loose batter right away.
• Using a large cookie dough scoop (about 1.5-2 Tablespoon size) drop heaping mounds of batter 3" apart on the baking sheets. I got about 5 mounds per sheet (2 rows of 2 plus 1 in the middle). It's important to give them space as this dough is looser and spreads some. Bake for 12 minutes, rotating the pans halfway through baking time to ensure even cooking. Immediately upon pulling them from the oven, take a large biscuit cutter (larger than the cookies) and twirl the biscuit cutter around the cookie to reshape it into a circular shape. Likewise, you can take an offset spatula or butter knife to tuck in the hot edges to reshape. This just makes them look more rounded and even. Cool on the baking sheets about 15 minutes, then transfer to wire racks to cool completely.
• For the ganache: In a microwave safe bowl, add the heavy cream and microwave on HIGH power for 45 seconds or until hot. Add the milk chocolate chips to the bowl and stir briefly to coat the chocolate chips with the hot heavy cream. Let stand about 3 minutes, then use a whisk or rubber spatula to stir until melted and smooth.
• Using a Tablespoon, drop Tablespoonfuls of the ganache onto each cooled cookie and spread out like a frosting. Top with the candy-coated chocolate sprinkles. Allow ganache to set before storing, or you may serve straight away.

Notes

You can find candy-coated chocolate sprinkles at Jo-Ann craft store, some grocery stores, most places that sell Wilton brand products, and Amazon. In a pinch, miniature M&M's work great! 

These cookies are mind-blowingly delicious, and I know you’ll think so, too!

Have a super sweet day!

xo, Hayley

Disclaimer: this post contains an Amazon affiliate link. If a purchase is made using my link, I may receive a small commission at no additional cost to you. Thanks for keeping my business alive! 

The post The Best Copycat Cosmic Brownie Cookies first appeared on The Domestic Rebel.

Disclaimer: I am partnering with Baileys Irish Cream on this blog post. I have been compensated for this post but all opinions are 100% my own. Thank you for supporting my blog.

Hi!

I am so excited to be partnering with Baileys Irish Cream on these fantastic recipes today! After all, today is all about taking a little moment for yourself to indulge and what better way to do so than with a decadent, easy, homemade Baileys dessert?

As a busy gal running my own business, I am all about taking time at the end of the day for a little break to indulge in a favorite treat. Since I’ve usually been working all day, I don’t want a treat that’s super fussy – definitely something that can be whipped up relatively quickly but tastes like it has been carefully made all day.

When Baileys reached out to me to create five amazing, mouthwatering recipes for today, I knew I wanted to make something easy but impressive, decadent and rich but also something approachable that busy guys and gals could whip up. From the easiest Baileys Frozen Hot Chocolate to the slightly more advanced (but still super easy) Baileys Brownie Pudding Trifles, there’s literally something for everyone and each recipe is truly delicious!

So let’s talk about these recipes one by one – they are some of my new favorites and I know they’re going to be yours, too!

First up, we have these Baileys Cookie Truffles. Everyone loves those delectable chocolate sandwich cookies, but when you grind them up and add in some rich, creamy Baileys Irish Cream? Heavenly! I dipped mine in dark chocolate and finished with miniature chocolate chips to really drive home the chocolate flavor.

Second, I made this totally rich and divine Baileys Chocolate Mug Cake. If you didn’t know you could create rich and moist chocolate cakes in the microwave using a coffee mug and a few simple pantry ingredients, you’re in for a real treat! We’re replacing some of the milk in the recipe with Baileys Irish Cream and topping the mug cake with a homemade Baileys whipped cream to really send that Baileys flavor home. So fudgy, so delicious.

Next up I made the cutest Chocolate Chip Cookie Baileys Shooters. These are probably my favorite because they’re so unique and fun! We’re going to bake a yummy homemade chocolate chip cookie and press the dough in a greased muffin pan. Bake it up and create a well in the middle of the baked cookie cup using a shot glass to make a little bowl shape. Once cooled, we’ll coat the bowl of the cookie cup with melted chocolate (to help seal the cookie to prevent leaking and add flavor) and then you’ll just pour Baileys into the cookie cup, take a shot, and eat the shooter! So fun!

I also made these sumptuous Baileys Brownie Pudding Trifles which are a touch more advanced but still super easy, I promise! I just baked up a box of brownie mix (any kind you like!) and let it cool a bit before cutting it into bite-size cubes. While it was baking, I made a Baileys Irish Cream pudding from scratch using simple pantry ingredients. After both the brownies and the pudding cool for a little bit, you’ll simply layer your ingredients into little jars or trifle cups. The combination of creamy, silky pudding flavored with Baileys Irish Cream and those fudgy brownies cannot be beat!

Lastly, the easiest one of the bunch is my Baileys Frozen Hot Chocolate! This one is so creamy, frosty and sweet! Simply combine instant hot cocoa mix, milk, Baileys Irish Cream and ice into a blender, blend until smooth and frosty, and pour into chocolate-drizzled glasses for the ultimate icy treat! I like to top mine with more whipped cream and chocolate sauce, but however you decide to serve it, just promise me you’ll make it!

Which recipe will you make first?!

Print

Baileys Cookie Truffles

These Baileys Cookie Truffles are so delicious and simple! Chocolaty cookie truffles made with Baileys Irish Cream and tons of chocolate!

Course Candy, Dessert

Cuisine American, Dessert

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 24 truffles

Ingredients

• 30-36 chocolate wafer cookies if using Oreos, scrape out the filling and discard
• 4-6 Tbsp Baileys Irish Cream
• 1 pkg dark chocolate melting wafers
• 1/4 cup miniature chocolate chips for garnish

Instructions

• Line a rimmed baking sheet with foil or parchment paper and set aside. Meanwhile, add the cookies to a food processor and pulse until the mixture resembles fine crumbs. Add in the Baileys Irish Cream and mix again until mixture is moistened and holds together,
• Using a cookie dough scoop, portion out Tablespoonfuls of the mixture and roll into balls. Place on the baking sheet. Freeze for about 20 minutes or until firm. While they are freezing, melt the dark chocolate candy coating according to package directions or until melted. Dip the truffles into the dark melted chocolate, allowing excess to drip off and return to the baking sheet. Garnish with mini chocolate chips. Allow chocolate shell to set before serving.

Print

Baileys Chocolate Mug Cake

This Baileys Chocolate Mug Cake is sinfully delicious and so simple! A fudgy, moist chocolate mug cake with a hint of Baileys and a Baileys whipped cream!

Course Cakes/Cupcakes, No Bake Desserts

Cuisine American, Dessert

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1

Ingredients

• 2 Tbsp unsweetened cocoa powder
• 1/4 cup all-purpose flour
• 1/4 tsp baking powder
• Pinch salt
• 3 Tbsp granulated white sugar
• 1/4 cup milk
• 2 Tbsp Baileys Irish Cream, divided
• 2 Tbsp vegetable or canola oil
• 2 Tbsp miniature chocolate chips, divided
• 1/3 cup heavy whipping cream

Instructions

• Liberally grease a microwave-safe coffee mug. In the coffee mug, whisk together the cocoa powder, flour, granulated sugar, baking powder and salt until combined. Add in the milk, 1 (one) Tablespoon Baileys Irish Cream, oil, and 1 (one) Tablespoon of the miniature chocolate chips. Mix together until combined.
• Cover the mug loosely with a paper towel to catch any overflow. Microwave on HIGH (100% power) for 70 seconds or until a cake tester comes out clean or with moist crumbs.
• While mug cake is cooking, make the whipped cream: In a small bowl, whip together the heavy cream and remaining Tablespoon Baileys Irish Cream together with a handheld electric mixer until stiff peaks form. Pipe or spoon the whipped cream over the warm mug cake and garnish with remaining mini chocolate chips.

Print

Chocolate Chip Cookie Baileys Shooters

These Chocolate Chip Cookie Baileys Shooters are SO fun! Chocolate chip cookie cups filled with chocolate and made into a bowl shape so you can shoot milk or Baileys!

Course Cookies, Dessert

Cuisine American, Dessert

Prep Time 18 minutes minutes

Total Time 18 minutes minutes

Servings 15 cups

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup light brown sugar
• 1/2 cup granulated white sugar
• 2 large eggs
• 1 Tbsp vanilla extract
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2¼ cups all-purpose flour
• 1¼ cups miniature chocolate chips
• 1 cup chocolate candy melting wafers
• Baileys or milk, for filling the shooters

Instructions

• Preheat oven to 350° degrees F. Liberally grease 2 muffin pans (or 15 cavities). Set aside.
• In the bowl of a stand mixer, cream together the butter and sugars until smooth, about 1 minute. Beat in the eggs, one at a time, followed by the vanilla until combined. Lastly, add in the baking soda, salt, and flour until combined. Stir in the miniature chocolate chips until combined.
• Drop 3-Tablespoonfuls of dough into each greased muffin cavity (you should get about 15 cookie cups). Press down on the dough lightly with greased fingers. Bake for 15-18 minutes or until light golden brown and set. Remove from the oven and immediately take a shot glass bottom and make an indentation in the center of the cookie cup, making a bowl shape. Cool the cookie cups in the pan about 20-25 minutes, then gently remove to a wire rack to cool completely.
• Melt the chocolate candy melting wafers according to package directions. Using a spoon, spoon the chocolate into the center "bowl" of the cookie cup, coating all the bottom and sides and along the top rim of the cookie cup. This chocolate coating prevents the liquid from seeping into the cookie. Allow excess chocolate to drip off and return to the wire rack to set.
• Just before serving, fill with a little bit of Baileys or milk and serve!

Print

Baileys Brownie Pudding Trifles

These Baileys Brownie Pudding Trifles are AMAZING! Creamy Baileys Irish Cream pudding layered with fudgy baked brownie squares in irresistible trifles!

Course Brownies, Dessert

Cuisine American, Dessert

Prep Time 1 hour hour

Total Time 1 hour hour

Servings 4 trifles

Ingredients

• 1 box fudge brownie mix, plus ingredients on back of box to make fudge brownies
• 1/3 cup granulated white sugar
• 3 Tbsp cornstarch
• Pinch salt
• 1¾ cups whole milk
• 1/2 cup Baileys Irish Cream
• 2 large egg yolks
• 2 Tbsp unsalted butter
• 1 Tbsp vanilla extract

Instructions

• Prepare the brownies according to package directions and bake. Cool briefly and cut into small 1" squares.
• For the pudding: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt off the heat. Add in the milk, Baileys and egg yolks and whisk until combined. Bring the mixture to a bubbling boil over medium-low heat and cook 1-2 additional minutes after it starts bubbling, stirring constantly. Remove from the heat and pour into a heat-proof bowl. Cover with plastic wrap directly onto the pudding and let cool for about 1 hour.
• For the trifles: Layer the brownies and warm pudding mix into little cups or jars. Serve warm or cover and refrigerate until chilled.

Print

Baileys Frozen Hot Chocolate

This Baileys Frozen Hot Chocolate is DELICIOUS, sweet and creamy and such a cool and refreshing frosty treat!

Course Drinks, Frozen Desserts

Cuisine American, Dessert

Prep Time 5 minutes minutes

Servings 4 servings

Ingredients

• 3 cups ice
• 1½ cups whole milk
• 1/2 cup Baileys Irish Cream
• 3 instant hot cocoa packets
• Chocolate sauce, whipped cream and chocolate sprinkles, for garnish

Instructions

• In a blender, combine the ice, milk, Baileys Irish Cream and hot cocoa packets. Blend on high power for about 30 seconds or until blended and smooth. Pour among four glasses. Garnish with chocolate syrup, whipped cream and chocolate sprinkles, if desired.

Thanks for stopping by today, and thanks so much to Baileys Irish Cream for partnering with me on this super fun project!

Have a super sweet day!

Xo, Hayley

The post 5 Amazing & Easy Baileys Recipes! first appeared on The Domestic Rebel.

These Bailey’s Chocolate Mousse Brownies are heaven sent! Consisting of a fudge brownie base and a homemade Bailey’s mousse topping with a drizzle of chocolate ganache, they’re the ULTIMATE sinful brownie mashup!

Y’all, I did a very naughty thing – I added Bailey’s AND chocolate mousse on top of a fudge brownie (!!!)

It was a genius idea on my part and I take full and complete responsibility for my actions. My reparations include giving you the full written recipe so you can make it and forgive me because these are damn good!

With Saint Patrick’s Day coming up, I figured I needed to jazz up a recipe with some Bailey’s to be festive and whatnot. I admit, despite having some Irish heritage, I often forget or bypass St. Patrick’s Day and go straight to Easter when it comes to decorating my house, planning my menu, making recipes for my blog, and everything else. I’m not a big corned beef and cabbage gal, nor do I care much for beer, and green isn’t really my color, so it’s easy to forget about March 17.

But I promised myself I’d do something in honor of St. Patrick’s Day this year, so here we go! And boy, this one’s a doozy. You’re going to love it!

These Bailey’s Chocolate Mousse Brownies have a couple of components to them, but I promise they are super easy. Here’s the breakdown:

The Brownies

The brownies consist of your usual ingredients for fudge brownies: melted butter, sugar, vanilla, eggs, flour, salt, and cocoa powder. I like using a higher quality cocoa powder, such as Ghirardelli 100% cocoa powder, because it is the star ingredient for these brownies and I really feel it makes a difference! To really ramp up the flavor of these brownies, I also recommend adding a little bit of instant espresso powder which really sends these over the top! The instant espresso powder doesn’t make these super mocha-y but rather richens, deepens and enhances that chocolate flavor for a supremely tasty brownie.

The Bailey’s Mousse

The mousse is a semi-homemade mousse hack, if you will, that consists of two parts: the base and the fluffy part. The base is the part with the hack in which we use miniature marshmallows to give it some of that fluffiness. You’ll melt together some miniature marshmallows, Bailey’s, and chopped semi-sweet chocolate in a saucepan over low heat until melted and smooth, then let it cool. Once cooled, you’ll whip some heavy whipping cream and Bailey’s together until stiff peaks form, then fold the whipped cream into the melted chocolate mixture. This is your mousse! It’s crazy sounding but it totally works! The marshmallows give it a nice springy mousse texture without all the hard work.

The Ganache

The ganache is the crowning jewel on top of these decadent brownies. It’s just some semi-sweet chocolate chips and hot heavy cream whisked together until glossy and smooth. Drizzle it over the set mousse brownies and voila! You have the most gorgeous and indulgent brownies ever!

When you put it all together, these brownies have such a fudgy, indulgent texture, a light and fluffy whipped Bailey’s mousse and a creamy and rich ganache you’ll LOVE.

These Bailey’s Chocolate Mousse Brownies cannot be beat!

Print

Bailey's Chocolate Mousse Brownies

These Bailey's Chocolate Mousse Brownies are insanely delicious and ultra indulgent! Layers of chocolate fudge brownies, fluffy Bailey's mousse and a rich chocolate ganache drizzle.

Course Bars, Brownies, Dessert

Cuisine American, Dessert

Prep Time 2 hours hours

Cook Time 25 minutes minutes

Total Time 2 hours hours 25 minutes minutes

Servings 12

Ingredients

For the Brownies:

• 3/4 cup (1½ sticks) unsalted butter melted
• 1½ cups granulated white sugar
• 1 tsp vanilla extract
• 2 large eggs
• 1/2 cup cocoa powder
• 1/2 tsp salt
• 3/4 cup all-purpose flour
• 1/2 tsp instant espresso powder optional but recommended

For the Bailey's Mousse:

• 3/4 cup miniature marshmallows
• 4 oz (1 bar) semi-sweet chocolate bar roughly chopped
• 1/4 cup + 2 Tbsp Bailey's Irish Cream Liqueur divided
• 1 cup heavy whipping cream

For the Ganache:

• 1/2 cup semi-sweet chocolate chips
• 1/4 cup heavy whipping cream

Instructions

• Preheat oven to 350° degrees F. Line a 9x9" light metal square baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil with cooking spray; set aside.
• In a medium bowl, combine the melted butter and granulated sugar until combined. Whisk in the vanilla extract and eggs, one at a time, mixing well after each addition. Lastly, mix in the cocoa powder, salt, flour, and instant espresso powder if using until a soft batter comes together. Pour the batter evenly into the prepared pan and smooth out the top.
• Bake the brownies for 22-25 minutes or until a toothpick inserted near the center comes out clean or with moist, but not wet, crumbs. Cool completely.
• For the mousse: In a small saucepan, combine the miniature marshmallows, chopped chocolate bar and 1/4 cup of Bailey's liqueur over low heat. Cook, stirring constantly, until everything is melted and smooth. Remove from heat and cool completely, about 10 minutes.
• After chocolate mixture has cooled, whip the heavy whipping cream and remaining 2 Tablespoons of Bailey's liqueur together on high speed until stiff peaks form, about 5-7 minutes. Fold the chocolate mixture into the whipped cream mixture gently until no white streaks remain. Spread the mousse evenly over the brownies in the pan. Cover and refrigerate for at least 2 hours to firm and set.
• Just before serving, top the brownies with the ganache. For the ganache: microwave the heavy cream in a microwave-safe bowl or cup for about 30 seconds or until hot. Pour over the chocolate chips in a small bowl and let stand for about 5 minutes or until softened. Whisk until melted and smooth. Pipe or drizzle over the brownies. Cut into squares and serve. Store any leftover brownies in the fridge covered to keep the mousse from drying out.

Notes

Instant espresso powder is used to ramp up and richen the chocolate flavor of the brownies. It does not make the brownies taste like coffee but instead enhances the cocoa flavors. You can omit, but I recommend it for ample flavor. 

I recommend using Ghirardelli cocoa powder, semi-sweet chocolate baking bar, and chocolate chips for this recipe. Spring for the higher quality chocolate since chocolate is the star of this one! 

The Bailey's does get cooked down some in the cooked chocolate mousse mixture, but because there is Bailey's in the uncooked whipped cream, I recommend using your discretion when serving to people under 21.

You guys are going to LOVE these supremely fudgy brownies!

Have a super sweet day!

xo, Hayley

The post Bailey’s Chocolate Mousse Brownies first appeared on The Domestic Rebel.

I’ve been on a serious baking kick lately and I am loving it!

Sometimes, like with anything in life, you go through ups and downs and baking is no exception to that. At times you couldn’t pay me to bake something because I just feel so exhausted, not creative enough, or simply not motivated enough. Other times, you have to pay me to stay out of the kitchen because I’m dying to get in there and whip up ALL the things! (Except I’m totally cool with bailing the kitchen when it is time for dishes).

Thankfully my fellow readers reap the rewards of my baking sprees and this recipe happens to be one of the best things to emerge from my flour-dusted kitchen in awhile. (Not to say the other stuff isn’t good, but come on – two desserts in one?! Genius).

This recipe actually comes from my book Two in One Desserts where I make two different desserts exist into one unique dessert mash-up. Think peanut butter & jelly tiramisu or creme brulee cheesecake bars. If you’ve ever wondered if it was humanly possible to combine brownies and chocolate chip cookies, I am here to proudly tell you that yes, you can. Go forth and be awesome and make Brownie-Stuffed Chocolate Chip Cookies, young grasshopper.

These cookies start like any other self-respecting chocolate chip cookie with your usual cast of characters: butter, sugars, eggs, vanilla, flour, salt, some leavening, chocolate chips… but to make things easier and faster, we add dry pudding mix to the cookie dough. Dry powdered pudding mix is kinda magical for cookies because it makes it so they hold their shape well enough that there is NO need to chill the dough. Hallelujah, right?! They also change the texture so the cookies stay super soft and chewy.

Then to make things interesting, we stuff the center of each cookie dough ball with a fudge brownie piece. You could get all Martha Stewart on me and make your own scratch-made fudge brownies, but I used some from the bakery section of my grocery store. Just make sure you choose fudge brownies, because cakey brownies are garbage and I will not apologize for my extreme opinion.

You’ll simply cut the brownies into small squares about 3/4 – 1″ in size and wrap the cookie dough ball around the fudge brownie. I snapped some pics to show you how it is done.

Bake off the cookie dough and you’ll soon have heavenly thick and chewy cookies stuffed with fudge brownies. I mean, it doesn’t get much better than these!

Enjoy!!

Print

Brownie-Stuffed Chocolate Chip Cookies

These Brownie-Stuffed Chocolate Chip Cookies are seriously AMAZING! Soft and chewy chocolate chip cookies are stuffed with a fudge brownie in the center for the ultimate dessert mashup!

Course Cookies

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 18 -20

Author Hayley Parker, The Domestic Rebel

Ingredients

• 12 Tablespoons unsalted butter softened
• 1 cup brown sugar
• 1/2 cup granulated white sugar
• 1 large egg
• 1 large egg yolk
• 3 teaspoons vanilla extract
• 1 teaspoon baking soda
• 2 teaspoons cornstarch
• 1/2 teaspoon salt
• 2 cups all-purpose flour
• One 3.4 ounce box instant dry vanilla pudding mix just the powder; do NOT prepare the pudding
• 1 & 1/2 cups semi-sweet chocolate chips
• 9-10 fudge brownie bites cut into about 3/4 - 1 inch size squares or if using store-bought brownie bites, cut in half

Instructions

• Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone liners; set aside.
• In the bowl of a stand mixer, cream together the butter, brown sugar and granulated sugar with the paddle attachment until smooth and creamy, about 1 minute. Add in the egg and egg yolk, beating well after each addition, followed by the vanilla. Lastly, add in the baking soda, cornstarch, salt, flour, and dry pudding powder and mix on low speed until a soft dough has formed. Fold in the chocolate chips.
• Using a 1-Tablespoon-size cookie dough scoop, scoop out a cookie dough ball into your hand and make an indentation in the center of the dough ball using your thumb. Fill the indentation with a piece of fudge brownie. Using a half-scoop of more dough, gently pinch and roll the dough around the brownie, enclosing it completely. Place the dough balls about 2-3" apart on the baking sheets. Repeat with remaining dough balls.
• Bake for approximately 10-12 minutes, rotating pans halfway through baking time to ensure even cooking. Remove from the oven and let cool completely on the baking sheets before serving.

Super fudgy, ultra chocolaty and so delicious! These cookies will go fast in your house!

Want more cookie goodness?

Best Ever Peanut Butter Blossoms

Toffee Potato Chip Cookies

Old-Fashioned Iced Oatmeal Cookies

Have a super sweet day!

xo, Hayley

The post Brownie-Stuffed Chocolate Chip Cookies first appeared on The Domestic Rebel.

I absolutely grew up as a snack food princess. I pretty much ate snack foods from the time I woke up to right before bed. Lest you think, “child, where were your parents and why weren’t they cooking you gourmet pancakes and things before school every day?” I will counter that they were also eating snack foods before work and didn’t have time for elaborate breakfasts. Plus, even if we did get pancakes, they came from a box or freezer.

In no way do I blame my parents – they were both working multiple jobs or going to school and honestly, growing up as a kid of convenience food wasn’t so bad. Have you even had a McMuffin? Those are some of the best things on planet Earth.

Plus, it wasn’t my parents fault entirely. Since they worked a lot, we spent a lot of time at my grandma’s house and she was usually in charge of feeding us breakfast and lunch. Since she was known to start small fires in her attempt to cook, we 99.9% of the time ate fast food, then would come home and raid her pantry for snack cakes, cookies, and other pre-packaged goodness.

Cosmic brownies were one of my favorite treats to raid because I loved the rainbow chip sprinkles on top and how fudgy they were. I didn’t realize that they would be so easy to make as an adult!

What I love about these Copycat Cosmic Brownies is how simple they are with real ingredients you can pronounce, and of course, how delicious they are! They’re super duper fudgy and chewy with a delicious chocolate flavor and the ganache frosting is so easy and incredible. The “sprinkles” are actually rainbow chocolate chips and are a complete necessity to make an authentic Cosmic Brownie! I found mine at Michael’s but Jo-Ann’s or even Amazon should have them by Wilton brand. Of course, if you don’t want to use them, regular rainbow jimmies or even chopped walnuts would be delicious.

I’ve tested this recipe using different brownie bases since Cosmic brownies have a distinct texture and found the best recipe was my One Bowl Fudge Brownie recipe with some tweaks. For starters, I added in some cornstarch to really give it that chewy, fudgy texture. I also added in an extra egg yolk for some more moisture, because moisture = fudgy brownies! I think you’re going to LOVE this recipe!

Copycat Cosmic Brownies – welcome to the modern world!

Print

Best Ever Copycat Cosmic Brownies

These Copycat Cosmic Brownies are the BEST I've tried that taste even BETTER than the original ones we had as kids. Super fudgy and rich with a ganache frosting and addictive rainbow chocolate chips.

Course Bars

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 12 -15

Author Hayley Parker, The Domestic Rebel

Ingredients

• 1/2 cup (1 stick) unsalted butter
• 4 ounces semi-sweet chocolate such as a Baker's chocolate bar roughly chopped
• 1 cup granulated white sugar
• 2 large eggs
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 1 Tablespoon cornstarch
• 1/4 cup cocoa powder I recommend Dutch process
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• FOR THE FROSTING:
• 1 & 1/2 cups semi-sweet chocolate chips
• 1/2 cup heavy whipping cream
• 1/4 - 1/3 cup Wilton rainbow crunch chips or you can use rainbow sprinkles, miniature M&M's candies, or even chopped walnuts

Instructions

• Preheat oven to 350 degrees F. Line a 8x8 or 9x9 inch 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 medium saucepan over medium-low heat, add in the butter and chopped chocolate bar and stir constantly until melted and smooth, about 5 minutes. Set aside off heat to cool for about 5 minutes, then whisk in the granulated sugar and mix well. Beat in the eggs, one at a time, followed by the egg yolk and vanilla. Lastly, add in the cornstarch, cocoa powder, flour, and salt and mix well. Spread the batter into the prepared pan in an even layer.
• Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely in the pan.
• Once cooled, make your ganache frosting. Add the heavy cream to a microwaveable medium bowl and microwave for about 60 seconds. Add the chocolate chips to the hot heavy cream and let set undisturbed in the microwave for about 3 minutes to allow chocolate chips to soften and melt. Whisk the ganache until smooth and glossy, then spread it evenly over the brownies in the pan. Sprinkle liberally with the rainbow chips.
• Refrigerate the brownies for at least 1-2 hours before cutting or until the frosting has set. Brownies will keep for a week in the fridge or 3 days at room temperature.

You are going to LOVE how extremely fudgy and super chocolaty these addictive brownies are!

Want more brownies? Check out these other brownie recipes!

French Silk Pie Brownies

Mint Chocolate Brownies

Beer-Spiked Brownies with Poured Pecan Frosting

Have a super sweet day!

xo, Hayley

The post Best Ever Copycat Cosmic Brownies first appeared on The Domestic Rebel.

I cannot believe we’re so close to Christmas! How can that be?

It’s also been roughly 2 years since I first created these brownies that I’m only now sharing with you (how rude). Technically the recipe is in my cookbook Two in One Desserts but these are so good that I had to share them on the blog, too!

I was an adult when I first tried French silk pie. It’s not super common around Sacramento, so I never had exposure to it – chocolate cream was the closest. But there are some stark differences between French silk pie and chocolate cream pie. Namely, French silk pie tends to be lighter and fluffier with an airy mousse-like texture, whereas chocolate cream pie has a more thick and creamy pudding-like base.

Now that I’ve been exposed to proper French silk pie and how amazing it tastes, I’ve been thinking of ways to make it extra easy to prepare. Traditionally, French silk pie uses eggs in the filling which must be cooked before serving. I don’t like the extra step of tempering, cooking and cooling eggs, so I managed to create the filling without eggs at all! So easy and you won’t miss them, I promise.

What’s awesome about this recipe is it is a great dessert mashup between two desserts that exist on their own: French silk pie and brownies! And the brownie base is made using my all-time favorite boxed brownie mix, the Pillsbury Chocolate Fudge Brownie mix! I find that this particular brownie mix consistently yields the best, super fudgy brownies every time – however, any boxed fudge brownie mix will work! You could even make your own if you wish.

I love how unique, flavorful and impressive these gorgeous bars are! Serve them up with a swirl of freshly whipped cream and some chocolate shavings for an extra pretty presentation. The combination of the fudgy, moist brownies with the light and fluffy French silk pie mousse is absolutely heavenly!

Enjoy!

*from my book Two in One Desserts

Print

Best Ever French Silk Pie Brownies

These French Silk Pie Brownies are out of this world AMAZING! With a fudge brownie base and the lightest, fluffiest French silk pie mousse topping, they're a delightful combination between pie and brownies!

Course Bars

Prep Time 4 hours hours

Cook Time 22 minutes minutes

Total Time 4 hours hours 22 minutes minutes

Servings 15 -18

Author Hayley Parker, The Domestic Rebel

Ingredients

• One box Pillsbury Chocolate Fudge Brownie mix plus ingredients on back of box (may substitute with any choice of your favorite boxed fudge brownie mix or your homemade recipe, prepared fudge-brownie style)
• One (4 oz) German chocolate bar roughly chopped
• 4 Tablespoons unsalted butter cubed
• One (8 oz package) cream cheese at room temperature
• 2 cups confectioners' sugar
• One (8 oz tub) Cool Whip thawed
• Fresh whipped cream and chocolate curls for garnish optional but recommended

Instructions

• Preheat oven to 350 degrees F. Prepare the brownie mix according to package directions (for fudge-style if offered). Bake in a greased 9x13" rectangular metal baking pan for about 20-22 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely.
• In a small microwaveable bowl, melt the chopped chocolate and cubed butter together in the microwave on HIGH power for 30 seconds. Stir, then melt for an additional 15 seconds or until melted and smooth.
• In the bowl of a stand mixer, cream the cream cheese and confectioners' sugar together with the paddle attachment until fluffy and creamy, about 1 minute. Add in the melted chocolate and mix well. Lastly, fold in the Cool Whip and mix until fully incorporated and no streaks of whipped topping remain.
• Spread the French silk pie filling over the brownies in an even layer. Cover and refrigerate for 4-6 hours to set before garnishing with additional whipped cream and chocolate curls, if desired.

You guys are going to go crazy for these delicious brownies!

Have a super sweet day!

xo, Hayley

Disclaimer: this post contains an Amazon affiliate link. If a purchase is made using my link, I may receive a small commission at no additional cost to you. Thanks for supporting my blog! 

The post Best Ever French Silk Pie Brownies first appeared on The Domestic Rebel.

I am all about easy, impressive desserts any time of year, but especially during the holidays.

Since I am kind of abnormal (well, in many ways, but) in that I bake more than the average person, ESPECIALLY this time of year, I am always looking for super easy shortcuts, recipes that make big batches for plenty of gift-giving, and things that taste great, obviously! Holiday season is not the time for small portions, am I right?

Not only am I baking for my blog this time of year, but I also bake for my friends and family, do neighbor cookie boxes, and have an annual Christmas get-together where I make a dessert “charcuterie” board. That’s a lot going on in the span of a few weeks! And since I have the worst case of indecision, I can never decide on just one or two things to make. Variety is the spice of life and there’s no better variety than one on a Christmas cookie tray or gift box!

These Mint Chocolate Brownies combine the best of both worlds: being both festive and flavorful, but easy and makes a big batch. The beauty of this recipe is that you can cut the brownies into any size you prefer to fit your needs. I cut them rather large in the photos here, but a fraction of this size would still be irresistible!

These brownies are so flavorful! They start with my Best One-Bowl Fudge Brownie recipe, which I have doubled into a 9×13 metal baking pan for a larger batch. As I mentioned, the brownies are made in one bowl and result in the fudgiest, chewy brownies with 2 kinds of chocolate.

After they’ve baked and cooled, you’ll make your mint buttercream frosting layer! It’s the same as any self-respecting buttercream frosting, with butter, heavy cream, confectioners’ sugar, mint extract, and some green food coloring to make it festive. You could also dye the frosting red for a more peppermint color, or leave it white. I just love the pop of green!

Lastly, you’ll make the ganache topping. It’s a cross between a chocolate shell and a ganache, because as the brownies set in the fridge it hardens a little bit but still remains chewy and softer so it is easy to cut, unlike a hard chocolate shell.

My tip for creating sharp, mostly clean edges to show off the layers is to dunk a very sharp knife in hot water, wipe it off, and make cuts one at a time, wiping the knife after each cut to ensure the layers don’t start to bleed together.

And if you really want to drive home the minty goodness, sprinkle some chopped Andes mints or crushed candy canes on top of the still-wet ganache!

Moist, chewy, ultra fudgy brownies with a decadent, creamy mint buttercream and rich chocolate ganache. These are heaven!

*frosting and ganache recipe by Taste of Home

Print

Perfect Mint Chocolate Brownies

These festive Mint Chocolate Brownies are absolutely perfect! Three layers of fudgy brownies, mint buttercream and rich chocolate ganache make these stunning bars extra delicious!

Course Bars

Prep Time 4 hours hours

Cook Time 35 minutes minutes

Total Time 4 hours hours 35 minutes minutes

Servings 15 -18

Author Hayley Parker, The Domestic Rebel

Ingredients

• FOR THE BROWNIES:
• 1 cup (2 sticks) unsalted butter
• 8 ounces semi-sweet chocolate bars roughly chopped
• 2 cups granulated white sugar
• 4 large eggs
• 1 Tablespoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup all-purpose flour
• 1/3 cup cocoa powder
• FOR THE MINT BUTTERCREAM:
• 1/2 cup butter softened
• 2 Tablespoons heavy whipping cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon mint extract
• 2 cups confectioners' sugar
• Green liquid food coloring
• FOR THE GANACHE:
• One package semi-sweet chocolate chips
• 1/2 cup butter cubed

Instructions

• Preheat oven to 350 degrees F. Line a 9x13 metal rectangular baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray and set aside.
• For the brownies: In a medium saucepan, melt the butter and chopped chocolate together over medium-low heat, stirring constantly for about 5 or so minutes. Remove from the heat and let stand about 10 minutes to cool slightly.
• Whisk in the granulated sugar until fully combined, followed by the eggs, one at a time, mixing well after each addition, and then the vanilla extract. Lastly, add in the salt, all-purpose flour and cocoa powder and whisk until a smooth and shiny batter comes together. Pour the batter evenly into the prepared pan.
• Bake the brownies for 30-35 minutes or until a toothpick inserted near the center of the brownies comes out clean or with moist, not wet, crumbs. Place the pan on a wire rack to cool completely.
• For the frosting: In the bowl of a stand mixer, cream together the butter, heavy cream, and extracts until fluffy and light, about 1 minute. Add in the confectioners' sugar and mix until frosting is fluffy. Add in a drop of liquid green food coloring, if using, and mix until uniform in color.
• Frost the cooled brownies evenly with the mint frosting, then cover the pan and refrigerate for at least an hour for the frosting layer to set and meld with the brownies. You can also leave the frosted brownies covered in the fridge up to 6 hours.
• For the ganache: In a medium saucepan, melt the chocolate chips and cubed butter over medium-low heat, stirring constantly until melted and smooth, about 5 minutes. Remove from heat and immediately pour over the mint frosting layer evenly. Cover and immediately refrigerate for at least two hours, up to overnight, before cutting into squares.
• For clean cuts: wet a large, sharp knife with hot water. Wipe the water off and make quick cuts, one cut at a time, wiping the knife off between cuts for a neat, clean cut.

Don’t be intimidated by the ingredients and steps! These brownies are worth the wait!

Have a super sweet day!

xo, Hayley

The post Perfect Mint Chocolate Brownies first appeared on The Domestic Rebel.