Tombstone Chocolate Brownies

Tombstone Chocolate Brownies – Candy Coated Culinista

Halloween is almost here and as Halloween is my second favourite holiday I just love making dessert for this day. This year I am being good and am staying away from the temptation of Halloween candy as best I can. I have only 1 pack of Rockets in the house and I have given away half of them. I am focusing more this year on making unique and decorative treats for my friends and God-Kids.

Yield/Serving: 8 – 10 tombstones
Prep Time: 10 min.
Cook Time: 25 min.
Difficulty level is: Easy

• 10 tbsp unsalted butter
• 1 cup granulated sugar
• ¾ cup Dutch processed cocoa powder
• ½ cup sea salt
• 1 tsp vanilla extract
• 2 large eggs
• ½ cup all-purpose flour
• 1 tsp black gel food colouring
• White icing, to decorate

1. Preheat oven to 325°F.
2. Spray pan with non-stick spray.
3. Melt butter over medium heat in a small saucepan and let cool slightly.
4. Whisk sugar, cocoa, salt in a medium bowl and combine.
5. Pour the butter in slowly and whisk, then add the vanilla extract.
6. Add eggs one at a time and then add flour until incorporated.
7. Finally add black food colouring gel and don’t overmix.
8. Pour batter in pan cavities and bake for 20 to 25 minutes until a cake tester inserted comes out clean.
9. Leave in pans for five minutes and then turn out.
10. Repeat again if you have batter still left over.
11. Decorate with white icing and serve.

Please Enjoy

My thoughts
These brownies are dense and moist and the perfect size with a scoop of ice cream or glass of milk. I had fun decorating these tombstones and I will be making these again before Halloween.

D is for … Dulce de Leche Espresso Brownies

D is for ... Dulce de Leche Espresso Brownies - Candy Coated Culinista

D is for … Dulce de Leche Espresso Brownies – Candy Coated Culinista

I had a tin of Dulce de Leche around, begging me to be used and I had a thought to make a batch of from scratch brownies and use this; then I saw my instant espresso and it just all came together nicely.

Yield/Serving: 12
Prep Time: 25 min.
Cook Time: 30-35 min.
Difficulty level is: Easy

• 8 tbsp (1 stick) of unsalted butter
• 170g (6oz) bittersweet or semi sweet chocolate, finely chopped
• ¼ cup cocoa powder
• 3 large eggs
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup flour
• 1 cup toasted walnuts, optional
• 1 cup Dulce de Leche
• 3 tbsp instant coffee or espresso powder

1. Pre-heat oven to 350°F.
2. Spray an 8” x 8” baking dish with cooking spray.
3. Line the dish with parchment paper and let excess overhang the sides.
4. Using a medium size saucepan over low heat, melt the butter and then add the chocolate stirring constantly until the chocolate has melted.
5. Remove from the heat and whisk in the cocoa powder and then add in the eggs one at a time.
6. Stir in the sugar, vanilla and then flour and finally walnuts if desired.
7. Pour half this mixture into the pan.
8. Drop one third of the Dulce de Leche evenly spaced throughout the pan and swirl it using a butter knife then add more Dulce de Leche. Use a knife and swirl slightly.
9. Bake for 30-35 minutes or until a cake tester comes out clean.
10. Let cool completely.

• The brownie taste better on the second day if they last that long.
• Serve with a nice glass of milk or a dollop of vanilla ice cream.

Please Enjoy

My thoughts
Recently I have not been in the mood to pull out my electric mixer to use on every recipe as it just adds so much extra time and things to clean. I thought about making this in a saucepan and it turned out great, just make sure there is no raw flour when the mixture is poured into the prepared pan and it will turn out amazing. For a non-chocolate lover these tasted great, with the Dulce de Leche incorporated into the brownie and I enjoyed it. It was dense, ooey & gooey and lasted 4-5 days and still tasted great. Reviews from my taste-testers was it tasted great and they could taste something extra, but really couldn’t place what it was, it was the hint of espresso. I may add more next try to perfect this recipe.

Caramel Gluten-Free Brownies

Caramel Gluten-Free Brownies - Candy Coated Culinista

Caramel Gluten-Free Brownies – Candy Coated Culinista

Less fat, more fibre, gluten-free and this is all going to taste good right? It seemed to me like a lot to ask of a little brownie and furthermore I don’t believe it! As is my usual process I made this once per the recipe and the second time I experimented. To my surprise this turned out so well that I couldn’t believe all that was promised was achieved. View my photo in the cooking club gallery here.

Altered From Chatelaine

Yield/Serving: 9
Prep Time: 10 min.
Cook Time: 40-45 min.
Difficulty level is: Easy

• 2 ½ cups confectioner’s sugar
• 2 cups ground almonds
• 2/3 cup unsweetened cocoa powder
• 1/8 tsp salt
• 4 egg whites
• 2 tsp vanilla
• Confectioner’s sugar, to dust
• 1/3 cup caramel, to drizzle

1. Preheat oven to 300°F.
2. Line an 8” x 8” pan with parchment paper and let the paper hang over the pan.
3. In a large bowl whisk sugar, ground almond, cocoa and salt until combined. (Don’t Over mix)
4. Pour batter into pan.
5. Bake for 40-45 minutes or until a cake tester inserted comes out clean.
6. Lift brownies out of pan using the parchment paper and let cool completely on a wire rack.
7. Dust with confectioner’s sugar.
8. Pour caramel into a small microwave safe bowl and microwave for 10 seconds and drizzle over brownies.
9. Serve and enjoy right away.

• Serve with a glass of milk, ice cream or whipped cream.
• Look for a caramel sauce that doesn’t have a high sugar content or make your own.

Please Enjoy

My thoughts
The piece Mr. C. and I shared fresh out of the oven tasted delicious. It was sweet, rich, dense, and scrumptious and the caramel added an extra complexity, but not adding any sweetness. I would suggest eating these immediately as the shelf life is very limited. The first batch I made was decent the next morning, but the second time I made it the brownies firmed up much faster. They where rock hard, and when I say rock hard I mean they could be weapons, a sock filled with these brownies or baker brownie throwing stars. Mr. C. said “It’s the lack of Gluten that made it get hard so fast” This made me crack up. I will make this one more time with the remaining ground almonds I have and see if the third time I can lengthen the shelf life.

**Upon further research I probably over mixed this batter. The first time I did this recipe I hand mixed in a bowl vs. the second time I used the electric mixer. Also all baking is an exact science where proper measurements must be used. I have a feeling in gluten-free baking you must be extra precise, and with my approach of experimenting by adding a dash or this and more of that, I may have added a little too much of an ingredient and spoiled the recipe. Gluten-Free baking is quite finicky I gather and I have barely started my adventures into it, but these mistakes will only help me get better.

Caramel Gluten-Free Brownies - Candy Coated Culinista

Caramel Gluten-Free Brownies – Candy Coated Culinista

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