Easter Egg Brownie Bars

Easter Egg Brownie Bars – Candy Coated Culinista

Yield/Serving: 12
Prep Time: 15 min.
Cook Time: 25 min.
Difficulty level is: Easy

Ingredients

• 2 1/3 cup of all-purpose flour
• 1 ½ tsp baking powder
• 1 tsp salt
• 1 ½ stick unsalted butter, at room temperature
• 1 ¾ cup golden brown sugar, packed
• 2 eggs
• 2 tsp vanilla extract
• ¾ cup whoppers, coarsely chopped
• ½ cup whoppers, to place on top

Assembly
1. Preheat oven to 350°F.
2. Spray 9” x 9” pan with non-stick cooking spray.
3. In a medium bowl, add flour, baking powder and salt and mix together.
4. Cream butter and sugar using an electric mixer at medium speed until well combined.
5. Add eggs and vanilla and incorporate.
6. On low speed at the flour mixture until combined.
7. Fold in whoppers and then pour batter into baking pan.
8. Bake for 25-30 min. or until a cake tester inserted comes out clean.
9. Let cool, cut and serve.

Tips
• If you prefer your cookies more chewy then under bake them by 2-5 minutes.

Please Enjoy

My thoughts
As usual too sweet for me; but enjoyed by others. I like that bars give off that Easter feel. This was a mix of a brownie and a cookie and great for children and adults alike.

Red Velvet Cheesecake Brownies

Red Velvet Cheesecake Brownies - Candy Coated Culinista

Red Velvet Cheesecake Brownies – Candy Coated Culinista

Valentine’s Day is tomorrow and this is a recipe I have made many a time and for many different occasions and this is always a favourite.

Yield/Serving: 12 servings
Prep Time: 20 min.
Cook Time: 30 – 35 min.
Difficulty level is: Medium

Ingredients
Red Velvet Brownies

• ¾ cups unsalted butter, melted, plus more for greasing pan
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 2 tbsp red food coloring
• ¼ tsp sea salt
• 1 tsp white vinegar
• 3 eggs
• 1 ¼ cup all-purpose flour
Cheesecake Filling
• 340g container cream cheese, softened
• 3 tbsp sugar
• ½ tsp vanilla extract
• 1 large egg yolk

Assembly/Method
1. Preheat the oven to 350ºF.
2. Spray the pan with non-stick cooking spray.
3. In a large bowl, combine the melted butter with the sugar, cocoa powder, vanilla, food coloring and salt, stirring to combine. Then stir in the white vinegar.
4. Whisk together the eggs in a small bowl, and then stir them into the brownie batter.
5. Fold in the flour until just combined, then pour the batter into the prepared pan, reserving 1/3 of the batter for the topping.
6. In the bowl of a stand mixer (or using a handheld electric mixer), blend together the cream cheese, sugar, vanilla and egg yolk until well combined.
7. Spread the cream cheese mixture in an even layer over the brownie batter then top the cream cheese with dollops of the remaining brownie batter. Using a sharp knife, swirl the cream cheese together with the dollops of brownie batter.
8. Bake the brownies for about 30 minutes.
9. Remove them from the oven and let them cool completely before lifting the parchment out of the pan then slicing and serving.

Tips
• Serve with a scoop of French Vanilla Ice cream.
• Add more food colouring if you want the brownies to be redder. I don’t like to add to much dye to my baking so I held back here.
• I made these twice in a couple of weeks and found that the ones I baked in a glass Pyrex 9” x 9” dish came out more fudgey and moist than the ones I baked in a steel pan made for brownies specifically. (The ones with the grid make, so each slice is the perfect size). I prefer the Pyrex and suggest saving your money unless you got them on clearance like I did. This pan seemed to work much better for my blondies than brownies. Unless you prefer your brownies to be more dense.

Please Enjoy

My thoughts
I not a fan of cheesecake, but this is the first cheesecake like recipe I could eat and say I enjoyed every bite. The mix of brownie and cream cheese lessened the “cheesecakey” taste. The brownie was dense and rich and decadent. All the taste testers loved it. I got told I’m running their diet; this is sooooo delicious; I’m taking one home for my BF; but he’ll be lucky if he actually get this and so one. Brownies to me is very subjective as to how you like to enjoy your brownie on the brownie spectrum.

Stanley Cup Brownie

Stanley Cup Brownies - Candy Coated Culinista

Stanley Cup Brownies – Candy Coated Culinista

Probably a little over zealous on my side; but it has been 49 years since the Leafs won the Stanley Cup. Looking at that daunting number in this post is a little sad considering the price of tickets is so high and continues to go up every single year … sigh. My original intention was to make a Toronto Maple Leafs brownie; but since they always disappoint nowadays here is my Stanley Cup brownie. I am routing for the San Jose Sharks purely because they are the only team with teal in there team colours. Also an IG friend from San Jose is a mega super fan an she loves a Tim Hortons timbit oh so much. Go Sharks Go!!!

Yield/Serving: 12
Prep Time: 10 min.
Cook Time: 25 min.
Difficulty level is: Easy

I used the basic brownie recipe from Bon Appetit

Ingredients
• ½ cup butter, cut into pieces
• ¾ cup granulated sugar
• ¾ cup dutch-pressed cocoa
• ½ tsp sea salt
• 1 tsp vanilla extract
• 2 eggs
• 1/3 cups gluten-free flour
• Stanley Cup chocolate
• Silver Coca Cola Chocolate balls

Assembly
1. Preheat oven to 325°F
2. Line an 8” x 8” pan with parchment paper.
3. In a medium saucepan, melt butter and let cool slightly.
4. Whisk sugar, cocoa and salt in a medium-sized bowl
5. Pour butter in a steady stream slowly into bowl and incorporate.
6. Whisk in the vanilla extract.
7. Add the eggs in one at a time until well combined.
8. Stir in flour but just barely and do not only mix.
9. Pour brownie into the pan and smooth the top.
10. Place the Stanley Cup chocolate on and add the Coco Cola chocolate balls into the batter. (place in don’t push in)
11. Bake for 25 minutes or until a cake tester inserted comes out clean.
12. Transfer whole pan to a wire rack and let cool.
13. Cut into pieces and serve.

Tips

• I altered the Bon Appetit recipe by substituting all-purpose flour with the gluten-free flour.

Please Enjoy

My thoughts
I am unsure of this recipe. I’m not quite sure if it’s the substitution of gluten-free flour instead of all-purpose flour or the recipe in general; but the lack of baking powder or baking soda made this brownie very flat looking and not like the picture or any other brownies I have ever made before. It tasted good and was moist; but I just don’t know. I think I may stick with one of my other brownie recipe or keep trying other recipes put there.

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