Posts Tagged blondies/brownies

M&M Topped Brownies

I am not sure where I found this recipe.

  • 1 cup sugar
  • 1/2 cup butter, softened
  • 1 1/4 cup chocolate syrup
  • 3 eggs
  • 2 teaspoons vanilla
  • 1 1/2 cup flour
  • 1/2 cup chocolate chips
  • Chocolate frosting
  • 1 cup M&Ms
  1. Preheat oven to 350F. Lightly grease a 13×9 inch pan and set aside.
  2. In a large mixing bowl, combine sugar and butter. Add chocolate syrup, eggs and vanilla.
  3. Add flour and chocolate chips.
  4. Spread batter into prepared pan and bake 33 to 38 minutes or until baked through.
  5. Let cool completely before frosting. Sprinkle M&Ms over frosting.

MM Brownies

Verdict: This recipe was a bit of a disappointment. The brownies were a little dry and didn’t really have a lot of chocolate taste to them.


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Classic Fudge Brownies

I think I found this recipe online somewhere, but I can’t remember where.

  • 2 ounces unsweetened chocolate
  • 1/2 cup butter (we used semi salted butter)
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup flour
  • Pinch of salt (we didn’t use because we use salted butter)
  • 1/2 cup coarsely chopped walnuts
  1. Preheat oven to 375F. Butter an 8 inch square baking pan.
  2. In a saucepan, melt the chocolate and butter over low hear. Let cool slightly.
  3. In a medium bowl, beat the sugar, eggs and vanilla. Add the melted chocolate and mix until smooth. Stir in the flour and salt (if using). Add the chopped nuts.
  4. Pour batter into prepared baking pan. Bake for 25 minutes.

Fudge Brownies

Verdict: This was a good but not great recipe. I’ve had brownies that had a richer taste, which is what I like in brownies. There wasn’t enough of a chocolate flavour to them.

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Brownie Pie

I thought this recipe was a Kraft recipe, but I can’t seem to find it anymore. It may be I found a modified version of this Kraft recipe, which was the closest thing on the Kraft site.

  • 1 brownie mix (and anything you need to make it)
  • 1 1/2 cup milk
  • 1 package of instant vanilla pudding powder
  • 1/3 cup caramel sauce
  • 1 cup Cool Whip
  1. Preheat oven to 350F.
  2. Prepare brownie mix as per package instructions. Pour batter into 9 inch round greased pie plate. Bake 30 min (we baked ours the 38 minutes as per package instructions because it wasn’t done at 30 minutes). Cool completely. Scoop out center, leaving 1/2 inch rim around edge and thin layer on bottom. Reserve pieces.
  3. Beat the milk and the pudding with a whisk for 2 minutes. Add the caramel sauce and stir well. Stir in Cool Whip. Spoon into crust and top with reserved brownie pieces.
  4. Refrigerate 2 hours.
  5. Serve with more caramel sauce drizzled over.

Brownie Pie

Verdict: While someone in my family found it too sweet, I really enjoyed the recipe. Then again, we used a brownie mix we knew we liked, so the taste was pretty guaranteed in that sense. I did find that there was a bit too much filling, like the brownie to filling ratio was off.


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Chocolate-Caramel Brownies

This is another Kraft recipe.

  • 1 package Baker’s semi-sweet chocolate
  • 1 package Baker’s unsweetened chocolate
  • 1 cup butter
  • 6 eggs
  • 4 cups sugar, divided
  • 1 1/2 tablespoon instant coffee
  • 1 tablespoon vanilla
  • 1 cup flour
  • 1 tablespoon baking powder
  • 1 1/2 cup toasted pecans, divided (we used walnuts, but not the whole amount)
  • 1/2 cup water
  • 3 tablespoon corn syrup
  • 1/2 cup whipping cream
  • 1/2 cup sour cream

1. Preheat oven to 350. Spray 13×9 inch pan with cooking spray.

2. Microwave chocolate and butter for 3 minutes, or until butter is melted. Stir until chocolate is melted and mixture is well blended.

3. Whisk eggs, 2 cups of sugar, coffee and vanilla in a large bowl until blended. Stir in the chocolate mixture. Add in flour and baking powder. Stir in 3/4 cup of the nuts (this was all we used). Pour into prepared pan.

4. Bake 45 to 50 min or until toothpick comes out with fudgy crumbs.

5. Meanwhile, heat water, corn syrup and remaining sugar in a sauce pan on high heat until mixture comes to a boil and sugar is dissolved, stirring constantly. Reduce heat to medium; cook 8 to 10 minutes or until mixture is a deep amber. Remove from heat and cool 1 minute. Slowly add whipping cream. Whisk in sour cream. Cool until blended.

6. Pour caramel sauce over brownies. Spread to cover. Sprinkle with remaining nuts (we did not). Refrigerate 2 hours.

Caramel Chocolate Brownie

Verdict: Well, these brownies were a complete failure. I am not sure why, because it looked like they would be a nice and rich brownie. But when we pulled them from the fridge they were frozen solid and not any amount of thawing helped.


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Candy Blondies

I am not sure where I found this recipe, though it was probably online.

  • 1 cup butter, softened
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1 package instant vanilla pudding
  • 1 teaspoon vanilla
  • 2 eggs
  • 2 1/4 cup flour
  • 1 teaspoon baking powder
  • 3/4 cup chocolate chips
  • 3/4 cups M&Ms
  • 1 cup walnuts, chopped

1. In a large bowl, combine butter, sugar and brown sugar. Add vanilla pudding and vanilla. Add eggs.  Add the flour and baking powder. Add chocolate chips, M&Ms and walnuts.

2. Pour into a greased 9×13 inch baking dish. Sprinkle additional M&Ms on top if desired (we did). Bake at 350F for 20-25 min.

Candy Blondies

Verdict: I love the chocolate chip cookie recipe I tried that had vanilla pudding mixed in, so I thought I would love this recipe as well. Overall, I thought it was a little too dry. It may have needed another egg. I also think that with the walnuts there was too much added to the mix and should probably not have added them.

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I can’t remember where I originally found this recipe.

  • 1/3 cup sugar
  • 2 tablespoons water
  • 3/4 cup butter
  • 1 cup brown sugar
  • 2 eggs, lightly beaten
  • 1/2 cup flour
  • 1/8 teaspoon salt (we didn’t use)
  • 3/4 cup walnuts
  • 90g semi-sweet chocolate chips

1. Heat the sugar gently in a small saucepan until the sugar melts and caramelizes. When the sugar changes colour, take it off the burner and swirl it around. Add the water at arms length to avoid splashing.

2. Cream the butter. Add in the brown sugar. Gradually add in the eggs. Add the caramel.

3. Add flour and salt (if using). Gently fold in walnuts and chocolate.

4. Turn mixture out into a baking pan and bake for 40-45 minutes at 350F.


Verdict: This was a delicious gooey blondie. I guess because of the whole caramelization of the sugar I was expecting it to have a more caramel flavour to it, but I didn’t taste much caramel.

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Double Chocolate Brownies

I got this recipe from a Martha Stewart book.

  • 6 tablespoons of butter
  • 6 ounces semi-sweet chocolate
  • 1/4 cup cocoa powder
  • 3/4 cup flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt (we didn’t use)
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla

1. Preheat oven to 350F. Butter an 8 inch square baking pan.

2. Put butter, chocolate and cocoa powder in a bowl set over a pot of simmering water. Stir until butter and chocolate are melted. Let cool slightly.

3. In a small bowl, mix together flour, baking powder and salt (if using).

4. In another bowl, beat together sugar, eggs and vanilla. Add the melted chocolate mixture. Add in the flour mixture.

5. Pour into prepared baking pan. Bake 35 minutes. Let cool for 15 minutes before removing from pan and cutting.

Martha Stewart Brownie

Verdict: These were rich and chocolate-y goodness. Maybe not the best brownies I have ever had, but still delicious.

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