I'm Beth. I like making your eyes happy. I bake (because food is awesome) and make crafty things! (Which means the majority of photos here are my own.)
These black and white brownie bars possibly had too many eggs in them because they were way too dense. The kind of dense where they’re hard to swallow. It was unfortunate, since they would have been good otherwise. The above picture is the only one I have…I took a test shot to see how they looked with the fabric (awful) and then gave up since they weren’t even that edible.
See a much better picture at Baking Bites!
I was craving candy on Halloween and found a pretty good substitute. I had made these brownies the night before, and thought bite sized pieces covered in chocolate sounded delicious!
Chai Spiced Blondies with pecans!
These were pretty good, though a bit more cinnamon wouldn’t hurt! The recipe calls for cinnamon chips but I used pecans instead (because I didn’t have the chips and they would probably make the blondies too sweet anyway).
Thankfully I didn’t post this the night I made them. I would have told you how gross, mushy, and overly rich they were. I would have told you how I need to stop being so obsessive with my life partner, Chocolate. I would have told you I regretted making these and can someone please come over and eat these for me?
And then everything changed.
Overnight, they cooled and firmed up all the way. One bite, and my taste buds were having a dance party. You should make them.
Things I changed:
I used a brownie mix (oops!), but since I don’t like how fudgy the mixes are, I added an extra egg to improve it. My brownies didn’t have as much peanut butter because I ate a lot of it…I started dipping pretzel sticks into it (delicious!), and then I ended up not putting the pretzels on top like the recipe said.
Anyway, good recipe. I think for a possible next time, I’d bake them in a 9x9” pan instead of an 8x8”, because they were kind of thick.
Chocolate Peanut Butter Pretzel Brownies from Joy the Baker.
What to do when you’re feeling like a big fatty but cannot get brownie cravings out of your head: make low fat brownies and only eat one! The fat content may be lower, but I don’t think it’s possible for brownies to be called low fat. And, I must mention, I like them better than full-fat versions. They have a wonderful rich fudgy quality to them without having the overpowering gooeyness that makes you feel sick (or maybe that’s just me…from eating too many brownies).
You can find the recipe here!
Chewy brownies: the best homemade brownies I’ve had.
(Mediocre picture…I realized they weren’t going to come out of the pan whole.)
What? You want the recipe? Ok.
Chewy Brownies
1/2 cup butter
3/4 cup sugar
2 eggs
1/2 tsp vanilla
6 tbsp cocoa
1/2 cup flour
1 tsp baking powder
1/4 tsp salt
6 oz chocolate chips
Cream butter & sugar. Beat in eggs, one at a time. Add remaining ingredients. Bake in an oiled 8” pan at 350˚ for 20-30 minutes. Cut in squares.
Triple chocolate brownie cookies.
They taste like brownies in cookie form.
(Insert a taste bud-appreciation noise of your choosing here.)
I made these yesterday, and they, uh, didn’t last very long. So I made a double recipe last night with my sister. And froze half.
Recipe from Cookie Madness.
