Posts Tagged ‘Brownies’

Merry Christmas, Dining at my Desk readers!! I hope you’re having a wonderful holiday with friends and family, and if for some crazy reason, you haven’t made anything for Christmas Day, perhaps you’d like to consider these stunning/delicious/gorgeous/calorie-filled Smores Brownies from Kelsey of With a Little Grace. It might surprise you to know that Kelsey…is a Chicagogrammer!!

Smore Brownies

Smores Brownies


Graham Cracker Crust:
1 ½ cups crushed graham crackers
6 Tbsp butter (softened)
⅓ cup sugar
1 Boxed Brownie Mix
1 Bag of Mini Marshmallows

For the rest of the recipe with full instructions, visit Kelsey at With a Little Grace!

smore brownie

Smores Brownies

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Brownies. They’re everyone’s favorite, and right now, enemy number 1 to my whole thigh/glutteus maximus region. Meh, there’s always January. These scrumptious beauties come to us from Christine (surprise!) another Chicagogrammer! Peppermint obviously adds a great touch of the holidays to your holidaze, and you can feel much better bringing these to your Christmas party than a lame pack of store bought

peppermint brownies

Peppermint Brownies


1/4 cup Cocoa Powder
2/3 cup Flour
1/2 Salt
1 stick Butter, melted
4 ounces Bittersweet Chocolate
3/4 cup Sugar
1/2 cup Brown Sugar
1 tsp. Vanilla
1/4 tsp. Peppermint Extract
3 Eggs
1/4 cup Crushed Peppermint Candies

For the full recipe with instructions, visit Christine over at Lattes, Life & Luggage.

peppermint brownies2

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Finally. A recipe that brushes booze on top of baked goods. Obviously it’s a recipe we can all feel good about.

Since I’m quite tired for the evening, I’m going to pack it in, but I wanted to play blog catch-up, and make sure we’re on the right recipe on the right day.

These lovely little blondies are brought to you Ananda at Sometimes I Add Wine, which frankly, is clearly a winning blog name.

Spiked Eggnog Blondie

Spiked Eggnog Blondies


  • – 1 1/4 cups all-purpose flour
  • – 1 cup sugar
  • – 1/2 tsp baking powder
  •  -1/4 tsp salt
  • – 2 large eggs
  • – 1/4 cup butter, melted
  • – 1/4 cup eggnog
  • – 1/2 tsp nutmeg
  • – 1 tsp vanilla extract
  • – 1 tsp rum extract
  • – 1/4 cup cinnamon chips
  • – 1 shot of rum for brushing on top
  • – Nutmeg for dusting on top

For the full recipe and instructions, pop on over to Sometimes I Add Wine. Happy Eggnog!!

Spiked Eggnog Blondies

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As promised, the second annual Recipe of the Day begins today! And it starts out with my personal favorite: sweets! For December 1st, we’ve got Pumpkin Pie Fudge Brownie Bars from How Sweet It Is. These sound like something I would gobble down before anyone else got any. Did I mention this is why I’m not much of a baker?

Pumpkin Pie Brownies

Pumpkin Pie Brownies from How Sweet It Is

Here’s the recipe:

makes one 9×13 pan

brownie layer

1/2 cup flour

1/4 teaspoon salt

3/4 cup cocoa powder

1 1/4 cups sugar

10 tablespoons butter

1 teaspoon vanilla extract

2 large eggs

Preheat oven to 325 F.

In a small bowl, beat eggs and vanilla and set aside. In a double boiler, add butter, cocoa, sugar and salt. Mix until the mixture becomes a batter – this will take approximately 10 minutes and at first will just look like clumps of cocoa power. Be patient! Remove the bowl from heat and whisk in the egg mixture (very slowly while whisking, so you don’t have scrambled eggs!) until combined. Stir in flour until batter is smooth, then pour in baking dish. Use a 9×13 dish for thin bars, and an 8×8 for thicker bars. For 9×13 dish, bake for 12-13 minutes. For an 8×8 dish, bake for about 18-20 minutes. Remove from oven and let cool completely! Then make pumpkin layer.

pumpkin layer

1/3 cup brown sugar

2 tablespoons granulated sugar

1 teaspoon pumpkin pie spice

1 large egg

1 cup pumpkin puree

1/2 cup heavy cream

Preheat oven to 425 degrees F.

In a bowl, whisk together sugars and egg until smooth. Add in pumpkin and spice, again mixing until combine. Finish by adding in heavy cream, stirring until everything is mixed, then pour on top of the cooled brownie layer and spread evenly with a spatula. Bake for 10 minutes (9×13 dish) or 15 minutes (8×8 dish), then reduce heat to 325 degrees F and bake for 18-20 minutes (9×13 dish)/22-25 minutes (8x8dish) or until pumpkin layer is set. Let cool completely (ideally overnight, or about 3-4 hours) then slice and serve.


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Peppermint Patty Brownies

It’s starting to really bother me that I’m posting all of these amazing recipes and I’ve hardly tried any of the new ones. I’m planning to change all of that soon, so I’ll go back and update the ones I try. Today’s recipe for Peppermint Patty brownies comes to us from a blog called Coconut & Lime.

Peppermint Patty Brownies

9 Peppermint Patty miniatures (.6 oz each)
6 oz semisweet chocolate chips
3/4 cup flour
1/2 cup dark brown sugar
1/4 cup cocoa
1/4 cup sugar
4 tablespoons butter
1/2 teaspoon vanilla
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs

Preheat oven to 350. Spray with baking spray or grease and flour one 9 inch baking pan. In a saucepan, melt the butter, cocoa and chocolate together over low heat*. Stir occasionally, and when the chocolate is nearly melted, remove from heat. Whisk until smooth. Set aside. In a small bowl, stir together flour, salt, baking powder. In a separate bowl, beat together the brown sugar, sugar, eggs and vanilla until frothy. Slowly stream the chocolate mixture into the eggs and mix to combine. Gradually stir in the dry ingredients and mix until the batter is thick and glossy. Pour half into prepared pan. Top with peppermint patties, the top with remaining batter. Bake 30 minutes or until a toothpick inserted into the center comes out clean. Cool completely before slicing and serving.

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