S’more Brownie Pie

Hey y’all! This week I found myself with an over abundance of baking supplies, so I figured I’d throw something together using just what I had.

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This beauty, albeit a bit hard to cut, is gooey, chocolatey, toasted, and oh-so-yummy for those chilly fall days that are upon us.

S’more Brownie Pie
Ingredients
– One 8×8 brownie mix, prepared per package directions
– 1 premade graham cracker pie crust
– 1 bag large marshmallows

Directions
1. Pour your prepared brownie batter into graham pie crust.
2. Bake at 350 degrees for 30-40 minutes or until brownie is just slightly undercooked.
3. Turn on broiler, then top just baked pie with marshmallows, covering the surface entirely.
4. Broil until marshmallows are golden

I would suggest letting it cool and then cutting per the S’more Brownie suggestions. Enjoy with coffee, ice cream, or just on its own.

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What’s your favorite dessert for colder weather? Leave me a comment below and your idea could be featured in a future post!

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Pumpkin Cheesecake Brownies

October is here, y’all! This was my favorite time of the year in Ohio. Crunchy leaves on the ground, a cool breeze in the air, boots with jeans; how could you not love Fall!

In Cali, it’s a bit different, but feeling nostalgic, I’m dedicating all of my October posts to pumpkin goodies!

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This weeks dessert is smooth and chocolately with a hint of creamy pumpkin pie. Take these to the office this week and really kick off Autumn with a bang!

Pumpkin Cheesecake Brownies
Ingredients
– 1 8×8 brownie mix, prepared and baked
– 1 block cream cheese, softened
– 1/2 cup pumpkin purée
– 1/4 cup sugar
– 1 teaspoon vanilla extract
– 3/4 cup heavy cream
– 2 cups chocolate chips

Directions
1. Place cooked and cooled 8×8 brownie into a foiled 8×8 baking pan
2. In a mixing bowl, cream together cream cheese, pumpkin purée, sugar, and vanilla and mix until thoroughly combined.
3. Spread pumpkin mixture over brownie evenly. Place in fridge.
4. In a large heatproof bowl, heat heavy cream in microwave 1-2 minutes or until bubbly. Pour in chocolate chips and let sit for 5 minutes. Whisk until completely smooth.
5. Pour chocolate ganache over pumpkin mixture in pan. Refrigerate 2-4 hours or overnight.
6. Using a knife dipped in hot water, slice brownies into 16 pieces. Dip and clean knife after each cut.

These brownies are super easy and even more decadent. Embrace fall, y’all; it’s filled with sweet treats!

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What are your favorite pumpkin desserts? Share your comments and photos below and be sure to “like” this post if you’re excited for more Fall confections

Caramel Crisp Brownies

Y’all, you know that I have to give credit where credit is due and boy does Donna Hay know what she’s doing!

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I saw this recipe on Pinterest and immediately knew I had to replicate the Australian best-seller’s recipe The Dessert Project way. If you love to make treats from scratch, though, please check out the original recipe here, it’s truly divine!

Caramel Crisp Brownies
Ingredients
– 1 8×8 brownie mix, prepared per directions
– 1 bag caramel bits
– 2 cups crisp rice cereal
– 2 cups semi-sweet chocolate chip
– 1 cup heavy cream

Directions
1. Preheat oven to 350 degrees.
2. Prepare and bake brownie mix per package directions, but be sure to line your baking pan with parchment paper with overlapping panels. This is necessary to getting the sticky bars out when finished!

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3. Once brownies are done baking, set off to the side to cool and melt you your caramel per package directions.
4. Stir in crisp rice cereal until fully coated, then pour caramel crisp mixture over brownie and smooth into an even layer.
5. Heat heavy cream in the microwave for about 2 minutes or until hot and small bubbles form.
6. Pour chocolate chips into a mixing bowl and top with hot cream. Let sit one minute, then stir until completely smooth, about 2 minutes.
7. Pour molten chocolate onto caramel layer, then place the whole pan into the refrigerator to set. This should take at least 1 hour, but can be left over night to develop flavors.
8. Once set and ready to serve, lift Caramel Crisp Brownies out of the pan by the parchment “flaps”. Carefully peel off all parchment.
9. Using a sharp knife dipped into hot water, slice brownies into squares. I chose to cut into 16 squares, but you can go larger or smaller depending on your crowd.

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These brownies are sure to please everyone at your next event or just knock the socks off your loved ones as a delicious surprise!

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If you love caramel and chocolate combinations, “like” this post and don’t forget to make them at home and send me a comment with how they turned out; or better yet, snap a pic and post it on Instagram with #thedessertproject caption!

Beer, Bacon, & PB Brownies

I love my dad.

Do you know how much I love my dad? I love him so much that I plan on making him these Beer, Bacon, & PB Brownies for our Father’s Day celebration.

I also love him enough to make sure that he doesn’t have too many and have a heart attack…because let’s be honest, these aren’t exactly a part of a “balanced” diet…but hey, it’s Fathers Day and he’s allowed to indulge for putting up with me my whole life!

If you love your dad, you’ll make these for him for Fathers Day too. And make sure there are other people around to help him eat them 😉

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Beer, Bacon, & PB Brownies
modified from Mindfully Frugal Mom

Ingredients
– One 9×13 brownie mix
– 2 eggs
– 2/3 cup dark beer
– 1/2 cup peanut butter, melted
– Approx. 1/2 lb. bacon, cooked crisp and crumbled (I only used the 4 slices from The Mindfully Frugal Mom post, but feel like it could use more; see photos below)

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Directions
1. Line a 9×13 pan with foil. Spray foil with non-stick spray. Trust me, you’ll thank me later…
2. In a large mixing bowl, combine brownie mix, eggs, and beer. Stir until well incorporated.
3. Pour brownie batter into foil-lined pan. Dollop melted peanut butter around brownie batter.

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4. Using a butter knife, swirl peanut butter into brownie batter.

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5. Top evenly with bacon crumbles until desired amount is reached. Eat remaining bacon. Yum…

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6. Bake at 350 degrees for 25-35 minutes or until brownies are cooked through.
7. Cool and cut into 16-20 pieces. Package them pretty and give to Dad with a card and a sentimentally awesome present (and maybe another beer if he’s into that…)

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If you love your Dad and this recipe, “Like” it and send us your photos of your Dad enjoying his custom-made brownies!

S’mores Brownies

Consider this your fair warning, y’all.

Your life is about to change.

It’s about to morph into an obsession of chocolate, marshmallow-ey goodness.

You think I’m exaggerating? Take one bite of these brownies and tell me with a straight face that you have ever had a more delicious piece of dessert in your whole life! Do it! I dare you!

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Are you seeing this?!?! That is graham cracker sandwiched between the fudgiest brownie you will ever eat and toasted marshmallow! Ooey-gooey marshmallow, people!

I may or may not have eaten three already… #sorrynotsorry (see how serious this is? I’m using hastags!)

Ok, so I may be a little lot bewitched by these yummy little morsels, but I promise you that if you make these, you will enjoy every sticky bite!

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S’mores Brownies

Ingredients
– 1 8×8 Fudge Brownie Mix (I used a Betty Crocker Bag mix), prepared per directions
– 4.5 sheets graham crackers
– 2/3 of a bag of mini marshmallows

Directions
1. Line an 8×8 pan with nonstick foil or parchment paper. Note: I forgot to do this and am sincerely regretting it…
2. Preheat your oven to 325 degrees.
3. Pour prepared brownie mix into the bottom of the pan and smooth out into an even layer.
4. Carefully press graham cracker sheets evenly into the brownie mixture, like this:

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5. Bake for 20 minutes or until cooked through, but still fudgy.
6. Pour marshmallows onto surface of brownies to cover.

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7. Turn on broiler and place marshmallow-topped brownies under the heat source. I cannot stress this enough, DO NOT WALK AWAY FROM THE OVEN NOW!. The broiler only takes about 1-2 minutes to toast the marshmallows. If you walk away, you will have a burnt mess on your hands. Watch them through your oven window.

8. Let cool completely (or throw in the fridge for faster cooling). Cut into 16 pieces and devour!