I am a Honey Bee

All about my adventures with cooking, crafts, and travel

brownies

Reese’s Peanut Butter Cup Brownies

These Reese’s Peanut Butter Cup Brownies are rich, fudgy brownies that are studded with mini peanut butter cups and a delicious swirl of peanut butter. Yum!

Peanut butter and chocolate are the perfect pair! These brownies are bascailly addicting because of the yummy Reese’s Peanut Butter Cups in the brownies.

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The Very Best Chewy, Fudgy Brownies

These are the Best Chewy, Fudgy Brownies ever! They are going to be your favorite because they are easy to make and deliciously dense with rich chocolate.

The Very Best Chewy, Fudgy Brownies are just an hour away. You’ll love to sink your teeth into them, and enjoy every bite. They will be an instant favorite and the brownie you make when you are craving a chocolate fix. 

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“I’ve Gone Batty” Halloween Brownies

“I’ve Gone Batty” Halloween Brownies are the fun Halloween treat that will have you flapping your wings with joy! Fun for kids of all ages!

This post and recipe was created for #HalloweenTreatsWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.

Our daughter is OBSESSED with Vampirina at the moment.

It’s a cute Disney Jr show that features Vee, a young vampire who is adjusting to her move from Transylvania to Pennsylvania. Only a few friends know she is a vampire. She can’t get “Batty!” or she will turn into a bat and her secret will be known.

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Peppermint Pattie Brownies

Peppermint Pattie Brownies

Bring on the holiday spirit!!!

Peppermint Pattie Brownies

Our tree is decorated! The stocking are up! The house smells all sorts of festive! And our Elf on the Shelf has made his appearance.

Oh, the Elf on the Shelf! Either you love it or hate it. I’m loving it since it’s new to Autumn, and therefore, us. I am flooding my Pinterest with Elf on the Shelf ideas. It’s silly and fun.

Peppermint Pattie Brownies

Most of all, I am excited for the upcoming holiday season and all the holiday baking I have planned.

I’m kicking it all off with there awesome Peppermint Pattie Brownies!

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These delightful brownies are from Sara’s blog Cook with Sara. I have the honor of sharing them with you for this month’s Secret Recipe Club bonus Theme week. The extra Monday of the month gives the chance to find a fun recipe from another member’s blog to match up with that month’s theme. I thought these brownies were a perfect pick for this month’s Holiday Treats theme.

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I have shared so many brownie recipes on my blog over the years, and even ones that have peppermint in them, but let me tell you… these are knock your socks off brownies. I swear! I really do swear!

If you like Peppermint Pattie’s then you will surely love these brownies.

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They are a great balance of chocolaty brownie, luscious peppermint filling, and beautiful chocolate top layer. And, best of all, it really does taste like a Peppermint Pattie!!! Plus, a brownie. The best!!

Peppermint Pattie Brownies

Be sure to make these Peppermint Pattie Brownies for Christmas. Santa will thank you!

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Peppermint Pattie Brownies

Makes 16 brownies

Ingredients

For the brownie layer

  • 1/2 Cup butter, melted
  • 1 Cup sugar
  • 2 eggs
  • 2 teaspoon vanilla extract
  • 1/2 Cup flour
  • 1/3 Cup cocoa
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2/3 Cup chocolate chips

For the mint layer

  • 2 Cups powdered sugar
  • 1 1/2 Tablespoons butter, softened
  • 3 Tablespoons evaporated milk
  • 1/4 teaspoon vegetable oil
  • 1/4 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract

For the ganache layer

  • 5 ounces semi-sweet chocolate, chopped
  • 3 Tablespoons half and half

Process

  1. Preheat oven to 350 degrees. Grease a 8″ square pan, line with parchment paper so there are ‘wings’ on 2 sides.
  2. In a large bowl, combine the melted butter with sugar and vanilla extract, whisking until combined and almost smooth.
  3. Whisk in each egg one at a time, stirring until a smooth batter forms.
  4. Add in flour, cocoa powder, baking soda and salt, stirring until combined. Fold in the chocolate chips.
  5. Spread batter in the prepared pan and bake at 350 for 22-28 minutes until set. Let cool for 15 minutes before removing from the pan. Continue to let cool.
  6. While the brownies are cooling, combine the powdered sugar, butter, evaporated milk, vegetable oil, vanilla extract, and peppermint extract in a large bowl or in the bowl of your stand mixer. Beat until smooth and creamy. Pour over the cooled brownies and spread in an even layer. Chill in the refrigerator until set, about 30 minutes.
  7. Make the ganache layer by melting 3/4 of the chocolate over a double boiler (a glass or a metal bowl set over a pot of simmering water). While you are melting the chocolate continuously mix the chocolate. Add the half and half and mix well again. It will be glossy, but lumpy at this point so add the rest of the chocolate and mix until the chocolate is smooth glossy.
  8. Evenly spread the ganache on top of the peppermint layer. Refrigerate again until set.

Adapted from Cook with Sara

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Fudgy Strawberry Brownies

Fudgy Strawberry Brownies

I am so thankful that Autumn is addicted to fruits and vegetables. I know there will be a day when she turns her nose up to them and will only eat white foods, but I’m enjoying this now.

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Autumn’s daycare teacher says that she needs to give her the protein and carbs first at lunch before pulling out the veggies and fruit because if she sees them she will only eat them. I think that is just adorable. I’ll have to remind her that when she is protesting them for plain buttered pasta in a few years.

Or maybe something magical will happen and she’ll skip that terrible phase?!?!? HAHAHA that’s doubtful, but I will take all the good vibes that I can get!

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And when that happens I’ll have to start to sneak fruit and veggies in other food.

Just like what I did here.

JUST KIDDING!!!

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I just had a massive package of strawberries that was staring at me every damn time I opened up the fridge and as much as we all love fruit I was doubting that we could finish it off before it went bad. That’s just the worst.

So I was daydreaming about what to do with them on my way home one day. I started to think about brownies and was thinking of tossing strawberries in the batter to make them extra sweet and delicious.

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I mean you pile on fresh strawberries or strawberry sauce on sundaes so I was thinking that putting the strawberries in the brownie would just help you make your sundae that much faster. Plus, even better. Just add some ice cream and hot fudge sauce and boom!!

Because these bad boys are so fudgey, dense, and moist – yeah, I said it- they are ‘fork brownies’. At least that is what Price called them. Hope that makes sense! xoxo

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Fudgy Strawberry Brownies

Makes an 8×8 tray of brownies

Ingredients

  • 3/4 Cup flour
  • 1/2 Teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 Cup sugar
  • 3/4 Cup oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 Tablespoons water
  • 1 Cup (6 oz) chocolate chips, melted
  • 1 Cup (6 oz) chocolate chips
  • 1 pound chopped strawberries

Process

  1. Preheat oven to 325 degrees. Grease and line a 8×8 baking pan. (I used glass so I didn’t line my pan)
  2. In a small bowl, sift the flour, salt, and baking soda until combined. Set aside.
  3. In a large bowl,  mix the sugar, oil, and eggs until combined for about 2 minutes.
  4. Add the water and the vanilla extract, mix to incorporate.
  5. Mix the dry mixture into the wet mixture. Add the melted chocolate chips and stir for about 3 minutes to combined.
  6. Fold in the  chocolate chips and strawberries.
  7. Pour into your prepared pan.
  8. Bake for 55-65 minutes, until just set in the center
  9. When finished, remove from oven and allow to cool completely in pan on a wire rack.

Adapted from Jessica in the Kitchen

Peanut Butter Swirled Brownies

Peanut Butter Swirl Brownies

Hip Hip Hooray! Hip Hip Hooray!

Price and I had a date night this past weekend!!!!!

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Date nights are few and far between for us. Shoot- the last one was 2 months ago and before that was in the summer. We are busy and sorta lazy about it at the same time. Plus, there is the extra money involved when it comes to hiring a babysitter. But we bit the bullet and arranged for our lovely sitter to come over so we could get out.

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We went out to dinner at Wagamama and had a great time together even though I wasn’t feeling great. Anyway, I love the food that they serve at Wagamama. It’s so, so fresh. And really flavorful. Plus, a few years ago the company I work for designed some of their US locations. So I got to see the designs develop, which is so much fun to see, and learn all about Wagamama. Like it’s super important to know that the red tile at the Faneuil Hall location is called Lipstick Red. ha!

Anyway, I always like to have special treats for our babysitter, who is our dog walker’s daughter. I sent out an email to her mom to ask what she wanted: Chocolate Chip Cookies or Peanut Butter Brownies. A bit later I got her sweet little response that it was a tough pick but she wanted the Peanut Butter Brownies. So I got to work looking for a knock your socks off recipe since she deserved it.

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I think that this recipe fits the bill!

I adapted a Martha Stewart recipe to load it up with even more chocolate and peanut butter goodness. I just can’t leave well enough alone. But I think that more of awesome stuff is awesome.

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The brownie is slightly cakey and so, so chocolatey. I don’t normally make brownies that are cakey, but I really enjoyed it. It had great flavor and structure. It certainly needed it as it was stuffed and topped with peanut butter. The swirl looks so nice too. Looks good, tastes good.

I added chocolate ships and peanut butter chips into the batter as well. I really wanted to over do it, but without over doing it. Get it. Good.

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I hope you treat these peanut butter packed brownies. And have yourself a great date night soon as well! xoxo

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Peanut Butter Swirled Brownies

Makes an 8×8 pan

Ingredients

For the brownies

  • 8 tablespoons unsalted butter
  • 6 ounces semi-sweet chocolate chips
  • 2/3 Cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2/3 Cup granulated sugar
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • 1/2 Cup semi-sweet chocolate chips
  • 1/2 Cup peanut butter chips

For the peanut butter filling and topping

  • 4 tablespoons unsalted butter, melted
  • 1/2 cup confectioners’ sugar
  • 3/4 cup smooth peanut butter
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract

Process

  1. Preheat oven to 325 degrees. Butter an 8-inch square baking pan and line with parchment, allowing a 2-inch overhang. Butter lining (not overhang).
  2. Make batter: Put butter and chocolates in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly. Whisk together flour, baking powder, and salt in a bowl.
  3. Whisk granulated sugar into chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla. Add flour mixture; stir until well incorporated.
  4. Make filling: Stir together butter, confectioners’ sugar, peanut butter, salt, and vanilla in a bowl until smooth.
  5. Pour one-third of batter into prepared pan; spread evenly with a rubber spatula. Drop dollops of peanut butter filling (about 1 tablespoon each) on top of batter, spacing about 1 inch apart. Drizzle remaining batter on top, and gently spread to fill pan. Drop dollops of remaining filling on top. Gently swirl peanut butter filling into batter with a butter knife, running the knife lengthwise and crosswise through layers.
  6. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 45 minutes. Let cool slightly in pan, about 15 minutes. Lift out; let cool completely on a wire rack before cutting into squares. Brownies can be stored in an airtight container at room temperature up to 3 days.

Adapted from Martha Stewart

 

York Peppermint Patty Brownies

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These brownies are awesome.

They make crummy days better and good days magnificent.

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I needed one of these bad boys this past Friday. I needed a little pick me up! oomph!

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Our babe had to go back to the orthopedic doctor on Friday to determine if her hips were in proper alignment yet (a complication from her legs being up from being Frank Breech), which would mean she could stop wearing her hip brace at night. Unfortunately, her x-ray revealed that she still needs to wear it as her right hip is not yet growing properly. It’s such a bummer as it means 6 more months in the brace for her. She has grown accustomed to wearing it but I still feel bad that she has to. Wahhh!!

At least we are dealing with it now as it can result in arthritis and she could need surgery later on. AHHH!!! where is my tray of brownies?!?!?!

For real, I definitely needed one of these York Peppermint Patty Brownies on Friday. Too bad I made these guys a few weeks ago. wahhh again.

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Ah mint, how I love thee. Thee, I love thee. I love that word.

But really, mint is great. And the chocolate and mint combo is thee best.

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 I had a bag of York Peppermint Pattys taunting me. Those little patty’s were begging to be eaten. I was yelling at them back ‘NOOO!!’ I couldn’t open that bag since once I snagged one of those wrapped patties I would grab another and another. And another.

So I figured that using a bunch of them in brownies would help me not shovel them in my mouth as fast as possible. At least I could potentially resist shoveling brownies in my mouth a bit more than just the candies. Plus, sharing is caring so I was able to share with my coworkers. Brownies for everyone!

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Grab a bowl, some peppermint patties, and you’ll soon be on your way to some mouth watering brownies. Okay, sure, you’ll need some more ingredients than just peppermint patties, but it will be worth a trip to the grocery store to make these brownies. I pinky swear ya!

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York Peppermint Patty Brownies

Makes 24 brownies

Ingredients

  • 12 ounces dark chocolate
  • 1 cup (2 sticks) unsalted butter
  • 1/4 cup cocoa powder
  • 2 cups sugar
  • 2 teaspoon peppermint extract
  • 6 eggs, beaten
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 20 snack sized York Peppermint Patty candies, chopped

Process

  1. Preheat oven to 350 degrees. Prepare a 9×13 baking pan by buttering/spraying with non-stick cooking spray the bottom and sides and lining the bottom with parchment paper or tin foil.
  2. In a large microwavable safe bowl, melt the chocolate and the butter together, stirring every 30 seconds until completely melted and combined.
  3. Add the cocoa powder and sugar, mixing completely.
  4. Add in the beaten eggs and vanilla extract.
  5. Stir in the flour and salt to gently incorporate.
  6. Pour into the prepared pan. Sprinkle the chopped up candy pieces on top of the brownies.
  7. Bake for 30-35 minutes, or until a toothpick inserted in the center is clean upon removal. Do not over bake. Let cool prior to cutting into 24 pieces.

Hidden Samoa Cookie Brownies

Hidden Samoa Cookie Brownies

Autumn is just beginning to laugh. EEEEEEE!!!!

She has spent the past 2 months laughing like a mime. Just imagine watching some TV on mute when you see someone crack up with a huge smile. Yep, that is how she had been. But since last Thursday night she has given us a few giggles. It’s just the best thing ever. Makes us so happy whenever she does it.

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Until I can actually capture her laughing to share with you, I’ll make you happy with this recipe for Samoa Cookie Stuffed Brownies.

That’s right cookies inside brownies. And not just any cookies… Samoas!!

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I just love Samoas (aka Caramel Delights) so much so I’ve made cocktails to take like them and even just put them in a pie! Well, the next obvious step to me was that I had to put them in brownies. Obvi.

These are fun because it’s a treat to bite into them and discover a cookie inside the brownie!

Now don’t fret if you don’t have Girl Scout Cookies on hand, you can use Keebler’s Coconut Dreams. So you can enjoy these brownies whenever you want, not just in the spring time!

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Enjoy!

And please, winter won’t you go away soon? Like now! RIGHT NOW!!

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Hidden Samoa Cookie Brownies

Makes 20 brownies

Ingredients

  • 8 ounces of semisweet chocolate
  • 1 cup (2 sticks) unsalted butter
  • 1/4 cup cocoa powder
  • 2 cups sugar
  • 2 teaspoon vanilla extract
  • 6 eggs, beaten
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 20 Samoa Cookies

Process

  1. Preheat oven to 350 degrees. Prepare a 9×13 baking pan by generously buttering/spraying with non-stick cooking spray the bottom and sides.
  2. In a large microwavable safe bowl, melt 8 ounces of the chocolate chips and the butter together, stirring every 30 seconds until completely melted and combined.
  3. Add the cocoa powder and sugar, mixing completely.
  4. Add in the beaten eggs and vanilla extract.
  5. Stir in the flour and salt to gently incorporate.
  6. Pour half of the batter into the prepared pan. Then place 20 cookies into the batter in a 4×5 grid, then pour the rest of the batter on top. To help you cut later on put a tooth pick in the center of the few cookies to give you some guidance.
  7. Bake for 30-35 minutes, or until a toothpick inserted in the center is clean upon removal. Do not over bake. Let cool prior to cutting into 20 pieces.

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Andes Mint Chip Brownies

Andes Mint Chip Brownies

I’m kinda hooked on brownies.

I have been baking them up like crazy lately and have plans on several more different kinds of batches to bake up in the next few weeks. I kinda can’t wait!

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Anyway, I whipped up these Andes Mint Chip Brownies up right after Christmas so that I could start to feel a bit more normal after having my typical life (showering, cooking, baking, eating, thinking) had been flip flopped after having Autumn. They are so quick and easy to whip up that even I can do them with new mommy brain!

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The base for these brownies might just be my favorite. It might be the butter. Or the chocolates. Or maybe it’s the butter AND the chocolates. Maybe it’s the combo of it all. Probably that all together they create a soft, yet sturdy, brownie. I’ve made plenty of really soft brownies that just about need a spoon to eat them (de-lightful!) but these are bake sale brownies. What I mean by that is that you can cut them easier from the pan and could easily package them up to sell at the bake sale. Or toss into a lunch. Or delicately place on the rim of a glass of milk awaiting its sweet demise.

Adding the Andes Creme de Menthe Chips add such a great kick to the brownies. I just love this flavor. It just screams winter to me.

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Since we’re still locked into this deep freeze from the “Polar Vortex” I think it would be a great idea to whip up a batch of these brownies to help you get through these cold days and nights. Days like this just call for a brownie and some hot chocolate.

Andes Mint Chip Brownies

Makes 24 brownies

Ingredients

  • 12 ounces of semisweet chocolate chips, divided
  • 1 cup (2 sticks) unsalted butter
  • 1/4 cup cocoa powder
  • 2 cups sugar
  • 2 teaspoon vanilla extract
  • 6 eggs, beaten
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 10 ounces Andes Creme de Menthe Baking Chips

Process

  1. Preheat oven to 350 degrees. Prepare a 9×13 baking pan by buttering/spraying with non-stick cooking spray the bottom and sides and lining the bottom with parchment paper or tin foil.
  2. In a large microwavable safe bowl, melt 8 ounces of the chocolate chips and the butter together, stirring every 30 seconds until completely melted and combined.
  3. Add the cocoa powder and sugar, mixing completely.
  4. Add in the beaten eggs and vanilla extract.
  5. Stir in the flour, salt, remaining chocolate chips, and the Creme de Menthe chips to gently incorporate.
  6. Pour into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center is clean upon removal. Do not over bake. Let cool prior to cutting into 24 pieces.

Halloween Oreo Brownies

Halloween Oreo Brownies- Mixing in chopped up orange filled Oreos into light brownie batter makes for a spooky, delicious treat!

Halloween Oreo Brownies

Post Contains Affiliate Links. Read my full disclosure HERE 

What are you favorite cookies from the grocery store? I love grabbing the occasional special treat while there, but it’s a clear choice for me… Oreos are my Achilles’ heel.

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