Amazing Brownies (Sinner’s Brownies)

Sinner's Brownies

Sinner’s Brownies

Hi, everyone! I wanted to post a quick recipe for the most delicious brownies EVER! Well, at least in my opinion. I am not a cake like brownie person, and a lot of recipes I’ve used in the past have always disappointed (giving me a cake like rather than a fudgy brownie). I wanted a recipe that gave me decadent fudgy brownies. This recipe is it! Please note that these brownies are not for the faint of heart. This is not a healthy brownie recipe. This is the real deal. Yes, you can substitute with apple sauce, pumpkin, or splenda – but why?  These are the brownies you make when you want to be bad, really bad. These are sinner brownies…. oooh, I think I just named my brownies! So, go ahead and give into temptation, just this once. Make these bad boys as directed! You will thank me for it!

IMG_2625Ingredients:

1 cup butter melted
2  1/2 cup sugar (oh, boy – sugar!)
1 tablespoon vanilla extract
4 eggs (use large or extra large)
1  1/2 cup flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1/2 cup chocolate chips
 

Preheat oven to 350. Lightly grease an 8×11 pan. This is the perfect size pan. It makes the brownies at just the right thickness.

Combine the melted butter, sugar, and vanilla into a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.

In another bowl mix flour, cocoa powder, and salt. After dry ingredients are mixed slowly combine with egg mixture until blended.IMG_2629IMG_2631Spread the batter evenly into the prepared baking dish. Sprinkle with 1/2 cup of chocolate chips or chunks. Take spatula and begin to fold chips into batter. I do not mix right into the batter before I put into the pan because all the chocolate chips usually go right to the bottom. If you sprinkle on top and fold in, they distribute more evenly.IMG_2632Bake in preheated oven (350) for 35-40 minutes. Mine were perfect at 35 minutes. Keep in mind these are fudgy brownies. Don’t keep these in the oven longer than 40 minutes. Once removed from oven, let cool. Cut and serve. Extra yummy when served with vanilla ice cream on top! Enjoy!IMG_2641 IMG_2642

 
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Raspberry Streusel Bars

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Raspberry Streusel Bars

Happy Friday, loves! Hope you have a great weekend planned! Me and the hubby will be off to the beach tomorrow, but before we take off for our day in the sun we will have a cup of coffee and a raspberry streusel bar! They are great for breakfast or a sweet treat after dinner. They are quick and easy to make, and they are delicious!

You can have fun changing the ingredients around, if you’d like. I used milk chocolate chips, but you can try semi chocolate chips, dark chocolate chips, white chocolate chips, or even mix two kinds. You could try dark brown sugar for a more intense flavor, or try a different type of fruit (or jam) like blueberries, blackberries, ect.   That’s the beauty of baking – make it your own!

Ingredients

1  1/4 cup quick oats (I only had rolled oats on hand, but a quick spin in the food processor and I had quick oats!)Raspberry Streusel Bars
1  1/4 cup flour (I prefer oat flour, but used all purpose this time)
1/2 cup firmly packed light brown sugar
1 tsp baking powder
1/4 tsp salt
1 stick of butter softened or melted
1 cup raspberry jam, preserves, or frozen berries (I used frozen, so it wouldn’t be too sweet)
3/4 cup chocolate chips

Combine oats, flour, brown sugar, baking powder, and salt in a large mixing bowl. Stir in butter until mixture is crumbly.

Crumbled mixture

Crumbled mixture

Reserve 1 cup of mixture, set aside. Press remaining mixture into bottom of an 8 in square pan. Bake at 350 for 10 minutes. After removing pan from the oven spread raspberries evenly over crust to within 1/4 inch of the edge. Sprinkle with 1/2 of the chocolate chips. IMG_1935
Combine remaining crumb mixture and remaining chocolate chips, sprinkle on top of raspberries, pressing lightly into fruit. IMG_1936

                   Bake at 350 for 30-35 minutes or until top is golden brown.

All done!

Forgot to take them out right away, so the edges are slightly toasty, but thy are still delicious!

Enjoy!  These also freeze well, so feel free to make a double batch and freeze for future cravings!