Killer Berry Brownies

Killer Berry Brownies

Brownie Batter:

3 oz. unsweetened chocolate

3 oz. semisweet chocolate

1/2 cup butter

3 eggs, beaten

1/2 cup granulated sugar

3/4 cup packed brown sugar

2 tsp. pure vanilla extract

3/4 cup. flour

1 tsp. baking powder

1/4 tsp. salt

1 cup, chopped toasted pecans

1 cup white chocolate chips

Filling:

1 – 8 oz. cream cheese, room temperature

1/4 cup butter, room temperature

1 tsp. pure vanilla extract

1/3 cup granulated sugar

2 eggs, beaten

3/4 cup mixed berry pie filling or any berry filling

Ganache:

16 oz. semisweet chocolate, finely chopped

1 cup heavy cream

3/4 cup granulated sugar

Garnish:

1/4 cup white chocolate, melted

fresh berries

Preheat oven to 350 degrees. Line a 9×13 pan with parchment and grease entire pan.

Batter:

Melt the chocolates with the butter; set aside. In a mixing bowl, combine the eggs, sugars and vanilla; mix well. Stir in the chocolate mixture . In a separate bowl , whisk the flour, baking powder and salt; stir into chocolate mixture. Stir in the nuts and white chocolate chips. Set aside.

Filling:

Cream the butter and cream cheese until smooth. Add vanilla and sugar and blend well. Add the eggs and mix well.

Assembly:

In the prepared pan pour half the brownie batter and smooth out evenly. Top with the fillinf batter and smooth out evenly. Drop by spoonful the berry pie filling all over the top in the filling. Dollop the remaining brownie batter over the top and smooth over top the best you can but don’t over work it. You will see all the layers. It’s just more important that it’s level.

Using a knife swirl it through the batter creating a marbling effect. Bake for about 30-35 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely.

Once the brownies are cool, make the ganache. In a small saucepan heat the heavy creamm and sugar to boil. Pour the hot cream mixture over the finely chopped chocolate and stir until smooth. Pour over the top of the cooled brownies and spread out evenly quickly. Quickly place berries in position over the brownies according to the number of brownies you will be cutting. The recipe can make 12 -24, so for example 12-24 berries placed accordingly. Place the melted white chocolate into a piping bag and drizzle over the top of the top. Refrigerate until set . Cut and serve.

 

Lemon Blueberry Bars

Crust:

4 cups all-purpose flour

1 cup powdered sugar

1/4 teaspoon salt

1 lb. plus 4 tablespoons chilled butter , cubed

Filling:

3 cups granulated sugar

1/4 cup flour

1/2 teaspoon baking powder

7 eggs, lightly beaten

grated zest and juice from 4 lemons

6 oz. blueberries

powdered sugar for dusting finished cookies

Preheat oven to 350 degrees. Lightly grease a 17×12 inch x 1 inch jelly roll pan; set aside.

In the bowl of a food processor fitted with a metal blade, combine the dry ingredients for the crust and pulse 2-3 times until combined. Add the chilled butter cubes and process until the mixture comes together into a dough ball. Press the dough evenly into the pan and 1/4 inch up the edges of the prepared pan. Bake for about 12 minutes or until beginning to turn golden brown and just slightly under done. Remove from oven and allow to cool.

Meanwhile prepare the filling in a separate bowl. In a bowl whisk the eggs and sugar together until combined. Add the juice and zest and combine. Sift in the remaining filling ingredients except the berries and stir to combine. Pour the filling over the cooled crust . Sprinkle evenly over the filling the blueberries. Bake at 350 degrees for about 25 minutes or until set. Remove from the oven and allow to completely cool. Carefully cut into squares and dust them with powdered sugar.

For thicker bars these can also be made in a 9x13x2 inch pan . Complete as the recipe states except pat the dough half way up the sides and bake a little longer. The crust may puff up during baking; if this happens, remove from oven and gently press back down and continue to bake crust as directed. Once crust is filled with lemon/blueberry mixture bake as directed but as long as needed to become firm. Cool several hours before cutting.

Peanut Butter Chocolate Coconut Crisp Bars

1 3/4 cup chunky peanut butter

3/4 cup plus 2 tablespoons Lyles Golden Syrup or Alaga Yellow Label Syrup

1/2 cup sugar

1 tablespoon vanilla

1 2/3 cup toasted coconut

2 1/2 cups crisp rice cereal

9 oz. semi-sweet chocolate, chopped

Line 2 loaf pans with foil; set aside.

In a large bowl combine the cereal and the toasted coconut. In a sauce pan combine the golden syrup, peanut butter and sugar; heat until melted together. Stir in vanilla. Pour into the cereal mixture. Press mixture evenly between the loaf pans. Refrigerate for 1 1/2 hours. Melt chocolate in heat proof bowl over simmering water. Spread evenly over the top of the cereal mixture. Return to the refrigerator to firm up. Remove from pans and slice into bars.

Carmelitas

1 cup flour plus 3 tablespoons

1 cup quick cooking oats

3/4 cup packed brown sugar

12 tablespoons butter, melted

1/2 tsp. salt

1/2 tsp. baking soda

6 oz. milk chocolate chips

1/2 cup chopped toasted pecans

3/4 cup butterscotch topping

Preheat oven to 350 degrees. Line a 9×13 inch pan with foil.

Mix together 1 cup flour, oats, sugar, butter, salt and baking soda. Pat half of the mixture into the bottom of the prepared pan; it will be a very thin layer. Bake for 10 minutes. Remove from oven. Sprinkle with the chocolate chips and nuts. Mix the butterscotch topping and the remaining flour and warm slightly over low heat. Drizzle over the top of the nuts and chocolate. Cover with remaining  oat/nut mixture. Bake for 20 minutes. Allow to cool completely and cut into bars.

Salted Nut Roll Bars

Crust:

1 lb. peanut butter sandwich cookies

1/2 cup butter, melted

Topping:

2 cups peanut butter chips

2/3 cup light corn syrup

4 tablespoons butter

1 tsp. vanilla extract

2 cups miniature marshmallows

2 cups salted roasted peanuts

2 cups  crisp rice cereal

Preheat the oven to 350 degrees. Line a 9×13 inch pan with foil and spray lightly with cooking spray; set aside.

Place the butter and cookies in a bowl of a food processor fitted with a metal blade. Process until the crumbs clump together. Press the crumbs into the bottom of the prepared pan. Bake for about 15 minutes or until golden.

Melt the peanut butter chips, corn syrup, butter and vanilla over low heat; stirring until smooth. Spread 1/2 cup of peanut butter mixture over the crust. Sprinkle the marshmallows over the top evenly and place back into the oven; bake just about 2 minutes or until puffed not brown. Combine the remaining peanut butter mixture with the crisp rice cereal and peanuts. Place on top of puffed marshmallows and spread/press evenly over the top using a spatula spray with cooking spray.  Place in the refrigerator to cool. Slice into bars using a knife sprayed with cooking spray.

Butter Bars

 

1 lb. butter

1 cup sugar

pinch of salt

seeds scraped from 1 vanilla bean pod

1 tsp. vanilla

4 cups flour

Cream butter and sugar, then add salt and vanilla extract and seeds. Work in the flour. The batter will be stiff. Pat into 9×13 pan lined with parchment paper.

Bake at 325 degrees for 30-40 minutes. Serve as is or frost.

Frosting

1/3 cup butter, softened

3 cups powdered sugar

1 1/2 tsp vanilla

3 tablespoon milk

Combine all ingredients. Beat until smooth and fluffy. Tint with desired food coloring. Add more milk if needed.

Key Lime Bars

Crust:

10 oz. graham crackers

6 tablespoons dark brown sugar

pinch of salt

8 tablespoons butter, melted cooled slightly

Filling:

4 oz. cream cheese , room temperature

2 tablespoons lime zest

pinch of salt

2 (14oz.) cans sweetened condensed milk

2 large egg yolks

1 cup key lime juice or lime juice

Garnish:

1 1/2 cups toasted shredded coconut

Preheat oven to 325 degrees. Line a 9×13  inch pan with a strip of foil fitted to the size of the length and bottom of the pan and up the sides. Have extra foil hang over pan to use as handles for finished bars.  Spray with non stick spray.

In a food processor fitted with a metal blade, pulse graham crackers, salt and sugar until fine crumbs. Slowly add butter with motor running until completely blended. Remove and place in lined pan; press firmly into pan and bake 15-18 minutes until golden brown. Remove from oven to cool, leave oven on.

Meanwhile in bowl of food processor fitted with metal blade , process cream cheese until smooth and creamy. Add sweetened condensed milk and blend until combined, then add egg yolks until combined and pour in juice and blend. Stir in zest. Pour filling onto crust and smooth top evenly. Bake for 15-20 minutes just until sides begin to pull away from sides. Remove from oven and cool on wire rack for 1 1/2-2 hours. Place in refrigerator for another 2 hours. Remove from pan using foil to help with removal. Cut into bars and sprinkle tops with toasted coconut.

Maggie’s Bakery Pumpkin Pie Bars

1 1/3 cups flour

1/2 cup firmly packed brown sugar

3/4 cup granulated sugar, divided

3/4 cup butter, cold

1 cup old fashioned oats

1/2 cup toasted finely chopped pecan

1 -8oz. package cream cheese, room temperature

1 tsp vanilla

3 eggs, room temperature

1- 15 oz. can pumpkin

1/2 tsp salt

2 tsp. cinnamon

1 tsp. ginger

1/2 tsp cloves

1 tsp. nutmeg

Preheat oven to 350 degrees. Line a 9×13 pan with foil and grease foil lining.

Mix flour, brown sugar and 1/4 cup granulated sugar in a bowl; cut in butter with a pastry cutter until mixture resembles coarse crumbs. Stir in the oats and the toasted nuts. Reserve 1 cu[ of oat mixture for topping. Press remaining oat mixture into the bottom of the pan. Bake for 15 minutes.

Beat the cream cheese and the sugar until smooth add the eggs one at a time, beating well after each addition. Add the pumpkin , vanilla and spices and blend until well combined. Pour over crust; sprinkle with reserved crumb mixture.

Bake for 25 minutes. Allow to cool. Lift from pan using foil as handles. Cut into 24 bars.

Raspberry Chocolate Almond Squares

 

Base:

1/2 cup butter, room temperature

1/2 cup packed brown sugar

1 tsp. vanilla

1/4 tsp. salt

1 1/2 cups flour

3/4 cup raspberry jam

Batter:

3 eggs

8 oz. almond paste

1/2 cup sugar

1 cup sliced, toasted almonds and then ground

1 tsp. pure almond extract

Topping:

1 oz. unsweetened chocolate

2 tablespoons butter, room temperature

2 tablespoons heavy cream

1 1/2 cups powdered sugar

1 tablespoon espresso

1/2 cup sliced, toasted almonds and then ground

Base:

Preheat oven to 350 degrees. Grease and line a 9×13 pan with parchment paper. Combine all ingredients except the jam in a bowl of a food processor fitted with a metal blade. Process until well combined. Press evenly into the bottom of the prepared pan. Partially bake just until lightly browned, then spread with the jam.

Batter:

In a bowl of a food processor fitted with a metal blade, combine all the batter ingredients and process until smooth. Pour over the top of the jam topped base. Bake for about 20 minutes or until golden brown. Remove from oven and allow to cool completely before adding topping.

Topping:

Melt the chocolate, add the butter, sugar, cream and espresso. Whisk until smooth. Spread evenly over the top. Sprinkle the ground almonds over the top and slightly press into topping. Cut into squares.