Epic Nut Free Brownies

Homemade brownies are so much more amazing than boxed brownies. Try these! I tested many homemade brownie recipes before I opened the bakery and this was the one that stood out. It is the perfect balance of fudge and cake texture. It is a little bit of extra work but that is what makes the difference between this recipe and others.
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Pictured Here: Classic Chocolate Fudge, Butterscotch Marshmallow and White Chocolate Espresso (use a dark roast on the instant coffee for Espresso flavor)
1 dozen
3 sticks unsalted butter
1 pound dark chocolate, chopped
1½ cups Smuckers caramel syrup (or another nut free caramel, I love Gaucho Ranch Dulce De Leche also see allergy statement here)
1⅔ cup all-purpose flour
⅓ cups Hershey’s cocoa powder
2½ teaspoons salt
1 tablespoon Nescafe Instant Coffee (decaf for kids!)
6 eggs, beaten
1 cup sugar
1 tablespoon Nielson Massey or McCormick vanilla extract
1 cup any fun mix-in (milk, dark or white chocolate chips, crushed Oreo’s, dried fruit, Kraft mini marshmallows, crushed Nabisco Graham crackers, etc)
Preheat the oven to 350 F. Grease a 9X13 baking dish and set aside.
Place the butter, the pound of chopped chocolate and caramel into a large microwave-safe bowl. Melt them together in the microwave or over a double-boiler. If melting in the microwave, heat for 60 seconds, then stir. Repeat in 30 second increments, if needed. Once completely melted, cool down.
Mix flour, cocoa, salt, and coffee together in a separate bowl. Whisk eggs, sugar and vanilla into the melted chocolate mixture. Then slowly incorporate the dry mixture and whisk until just combined.
Finally gently fold in the fun mix in. Pour the batter into the dish and bake for 35-45 minutes. DO NOT OVERBAKE. Check at 35 minutes with a toothpick. The moment the toothpick comes out mostly clean, remove them from the oven.  Allow the brownies to cool completely. Cut into 12 squares.  Serve.
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Nut-Free Scotcheroos

A classic dessert made nut-free!

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Serves 12
6 cups Rice Chex (Gluten-free Rice Krispies will work also)
1 cup light corn syrup
1 cup sugar
1 1/2 cups sunbutter
2 cups semi-sweet chocolate chips
2 cups Vermont Nut Free butterscotch chips
1/2 cup sunbutter
1 teaspoon vanilla
Grease a large round bowl and pour the cereal in. Set aside. Grease a 9×13 inch pan. Set aside.
In a pan on the stove, combine the corn syrup and sugar. Stir over medium high heat until it comes to a boil. Immediately remove from heat and stir in 1 1/2 cups of sunbutter. Immediately pour this mixture over the cereal and fold in. Pour into the 9×13 pan.
In a microwaveable 4 cup measuring cup (or other microwave save dish) combine the butterscotch chips, chocolate chips, 1/2 cup of sunbutter, and vanilla. Microwave for 30 seconds at a time, stirring very well after each interval, until it is completely melted and smooth. It should take about 1 minute and 30 seconds. Pour over the bars. Allow to cool completely at room temperature before cutting.