Brownies and Bars Archives - Page 2 of 3 - Butter, Love, and Cowboys

Browse Category by Brownies and Bars

Raspberry Truffle Brownies

Raspberry Truffle Brownies begin with a fudge-y brownie bottom and are followed by a chocolate raspberry filling. These are then topped off with additional chocolate, of course! What I really love about these Raspberry Truffle Brownies are the fact that they are heavy on the chocolate with just the perfect touch of raspberry flavor in the filling.

Raspberry Truffle Brownies from butterloveandcowboys.com

I first came across this recipe once upon a summer when I was in high school. My Mom often subscribed to Taste of Home and as I flipped through the pages, I stumbled upon these Raspberry Truffle Brownies. Summer and raspberries just go together so they immediately called to me. I made them a couple times and loved them, but completely forgot about them for many years until a month or two ago. I became reacquainted with the recipe online and knew I had to share them with you!

Raspberry Truffle Brownies from butterloveandcowboys.com

I used my usual brownie recipe because it is my favorite and I love it. It is chocolate-y and fudge-y, or in other words, everything that a brownie should be. My favorite brownie recipe truly was the perfect match for this raspberry truffle filling.

Raspberry Truffle Brownies from butterloveandcowboys.com

Summer days come and go so swiftly. Too swiftly. Don’t let another summer day go by without Raspberry Truffle Brownies!

For more raspberry fixin’s try my:

Raspberry Sweet Rolls

Raspberry Golden Oreo Dessert

Easy Raspberry Sauce

Raspberry Truffle Brownies

2018-07-16 12:30:30

Serves 9

Raspberry Truffle Brownies begin with a fudge-y brownie bottom and are followed by a chocolate raspberry filling. These are then topped off with additional chocolate, of course!

Write a review

Save Recipe

For the Brownie

1/2 cup butter, melted
1 cup sugar
2 eggs
1/2 teaspoon vanilla
1/2 cup flour
1/4 cup + 2 tablespoons cocoa powder
1/4 teaspoon baking powder
1/8 teaspoon salt
1/2 cup milk chocolate chips

For the Raspberry Truffle Filling

1 cup semi-sweet chocolate chips
1 teaspoon shortening
8 oz cream cheese, softened
1/2 cup powdered sugar
1/3 cup raspberry jam

For the Topping

1/4 cup milk chocolate chips
1 teaspoon shortening

Instructions

1. Preheat oven at 350 degrees F. Combine melted butter, sugar, and eggs in a large mixing bowl. Add vanilla and mix. In a separate bowl, combine flour, cocoa powder, baking powder, and salt. Slowly add mixture to wet ingredients. Do not over mix. Incorporate milk chocolate chips. Pour batter in a greased 8 or 9 inch pan and bake 28-33 minutes. Remove from oven and let cool completely.
2. To prepare the filling, combine the chocolate chips and shortening in a microwave safe bowl and place in the microwave. Reduce the power level to sixty percent and melt in increments of 30 seconds. Stir between each interval. Set aside to cool. In the bowl of a stand mixer, place softened cream cheese and powdered sugar. Add jam and mix well. Add melted chocolate and mix well. Spread over cooled brownies.
3. To prepare the topping, melt chocolate chips and shortening in the microwave, using the same process as before. Place chips and shortening in a microwave safe bowl, reduce microwave power level to sixty percent, and stir every thirty seconds. Drizzle on top of the raspberry filling and chill in the fridge. Keep leftovers refrigerated.

By Butter, Love, and Cowboys

Adapted from Taste of Home

Butter, Love, and Cowboys https://www.butterloveandcowboys.com/

Brownies and Bars, Cakes and Cupcakes

Reese’s Cheesecake Bars

Reese’s Cheesecake Bars are a delectable dessert that begin with an Oreo crust. The filling is a Reese’s loaded, peanut butter cheesecake. These beauties are then topped off with a fudge-y ganache.

I simply adore a chocolate and peanut butter loaded cheesecake dessert. So does My Cowboy. And that fact sure helps us get along swell. If we’re being honest, a cold piece cheesecake on a warm day is bound to help any marriage succeed.

Reese's Cheesecake Bars from butterloveandcowboys.com

Think about it. Aren’t you just in a better mood when you eat cheesecake? I sure am!

Significantly so. And My Cowboy is too. So I guess that’s it- after all these years we’ve figured it out. The secret to a successful and happy marriage is cheesecake. In particular these Reese’s Cheesecake Bars. I speak from personal experience when I suggest/prescribe these for marital bliss. This is huge.

Speaking of huge, these Reese’s Cheesecake Bars are just how I like them-piled high. Of course, cheesecake is a rich dessert, so a smaller piece goes a long way. Unless you’re me or My Cowboy, then it doesn’t.

Something I find humorous is when a recipe for an 8×8 inch or 9×9 inch square pan claims to yield 16-20 bars. What the hay?! Those are the yields of a 9×13 inch pan. At least my eight and nine inch pans don’t make that many bars. Just Today I looked over a brownie recipe for a 9×9 inch pan that claimed to yield 2 1/2 dozen bars. So that tallies up to 30 bars from a little square pan of brownies, maybe if we serve half bite bars…maybe?

Reese's Cheesecake Bars from butterloveandcowboys.com

Anywho, I will be honest as can be when I label how many the recipe for Reese’s Cheesecake Bars yield.

Have a happy Memorial Weekend!

Reese's Cheesecake Bars

2018-05-25 15:42:30

Serves 12

Reese's Cheesecake Bars are a delectable dessert that begin with an Oreo crust. The filling is a Reese's loaded, peanut butter cheesecake. Lastly, these beauties are topped off with a fudge-y ganache.

Write a review

Save Recipe

For the Crust

15 Oreo cookies, finely crushed
1/4 cup butter, melted

For the Cheesecake Filling

12 oz cream cheese, soft
3/4 cup sugar
1/2 cup peanut butter
1/2 cup sour cream
8 Reese's, chopped
2 eggs
1/2 teaspoon vanilla

For the Ganache

1 cup milk chocolate chips
2 tablespoons peanut butter
2/3 cup cream

Instructions

1. Preheat oven at 325 degrees F. Combine the Oreo crumbs and melted butter in a small bowl. Press into a greased 8x8 inch or 9x9 inch pan. Press into the pan with the bottom of a cup. Bake six minutes then remove from oven and let cool until filling is made.
2. For the filling, combine the cream cheese and sugar. Do not overmix. Add the peanut butter, sour cream, eggs, and vanilla. Mix until just combined. Fold in the Reese's chunks. Bake at 325 degrees F for about 45 minutes. I would check it at about 40 minutes to ensure it is not becoming over done. The middle will still jiggle a little, but the sides will be set. Once baked, cool in the fridge while you make the ganache.
3. To make the ganache, bring cream to a boil in the microwave. Place chocolate chips and peanut butter in a medium sized bowl. Pour the cream over top and mix until combined and all the chocolate is melted. Pour on top of the bars and spread. Refrigerate at least 4-6 hours. Enjoy!

By Butter, Love, and Cowboys

Butter, Love, and Cowboys https://www.butterloveandcowboys.com/

Brownies and Bars, No-Bake

No-Bake Cookie Dough Bars

No-Bake Cookie Dough Bars are a rich treat that will heavily satisfy any sweet tooth. They are yet another great way to enjoy cookie dough. In addition to tastiness, these simple bars come together in a cinch. A sweet cookie dough filling is topped with a chocolate and peanut butter mixture that will make you want to sing.

Cookie Dough Bars from butterloveandcowboys.com

It’s that time of year again-you know, the time where we frantically search for ways to avoid turning on the oven. These Cookie Dough Bars will happily comply with your heat-free request. The topping can even be whipped up using the microwave. I know it and you know it-these Cookie Dough Bars have the potential to become one of your best friends this summer.

Cookie Dough Bars from butterloveandcowboys.com

In the mood for even more cookie dough? These cookie dough frosted brownies are another fantastic way to eat cookie dough, with or without the brownie!

No-bake Cookie Dough Bars

2018-05-16 16:33:19

Serves 9

No-Bake Cookie Dough Bars are a rich treat that will heavily satisfy any sweet tooth. A simple cookie dough filling is topped with a chocolate and peanut butter mixture that will make you want to sing.

Write a review

Save Recipe

Cookie Dough Filling

1/2 cup butter
3/4 cup brown sugar
1/2 teaspoon vanilla
2 cups flour
14 oz sweetened condensed milk
2 cups milk chocolate chips

Topping

1 cup peanut butter
3/4 cup milk chocolate chips

Instructions

1. Grease a 9x9 inch pan. To prepare the cookie dough filling, cream the butter and brown sugar until light and fluffy. Add vanilla and mix. Alternately add the flour and sweetened condensed milk. Fold in the chocolate chips.
2. For the topping, micowave the peanut butter and chocolate chips in increments of 30 seconds at a power level of 60 percent, until melted. Stir in between each thirty second increment. Spread the topping on top of the bars. Chill bars for about one hour or until the topping is firm. You can pop them in the freezer to chill more quickly. These bars keep best covered and refrigerated. Enjoy!

By Butter, Love, and, Cowboys

Adapted from Life's Simple Measures

Butter, Love, and Cowboys https://www.butterloveandcowboys.com/

Brownies and Bars

Homemade Samoa Bars

Samoa Bars are just like the famed Girl Scout cookie, but even better in my opinion. Their chocolate dipped shortbread crust, caramel-coconut layer, and chocolate drizzle, make them everything the original cookie is and more.

Samoa Bars from butterloveandcowboys.com

Samoa cookies are my favorite Girl Scout treat. I really like some of the others too, but Samoa’s have just always done the trick for me. Something I love about these Samoa Bars are they are substantially cheaper to make at home. A batch of Samoa Bars also goes much farther than a box of the cookies!

Samoa Bars from butterloveandcowboys.com

As is the story with many of my recipes, my older sissie Jessie introduced me to these bars. They have always been more of a spring/summer treat to me because the first time she made them for my family in Montana, she made them for the fourth of July. Therefore a warm weather treat they were and a warm weather treat they still are to me. I don’t know why I feel that way, but I just do, so there. Make them anytime of year though ;).

Samoa Bars from butterloveandcowboys.com

Don’t forget to subscribe and never miss a post!

Samoa Bars

2018-05-08 15:02:10

Serves 20

Samoa Bars are just like the famed Girl Scout cookie. Their chocolate dipped shortbread crust, caramel-coconut layer, and chocolate drizzle, make them everything the original cookie is and more

Write a review

Save Recipe

Shortbread Crust

3/4 cup butter, soft
1/2 cup brown sugar
1/2 teaspoon vanilla
1 egg
2 cups flour
1/4 teaspoon salt

Topping

3 cups shredded coconut
1 11 oz bag caramels
3 tablespoons milk
12 oz milk chocolate chips
1-2 tablespoons shortening

Instructions

1. Preheat oven at 350 degrees F. Make the shortbread crust by creaming the butter and sugar. Add the vanilla and egg, then mix well. Gradually mix in the flour and the salt. Press crust into a greased 9x13 inch pan. Bake 20-25 minutes or until the edges are lightly browned and crust has set. Remove from oven and cool completely.
2. To make the topping, spread the coconut on a cookie sheet. Place in the oven bake at 350 degrees F for 10-15 minutes. Stir the coconut every five minutes until it is golden and toasted. Watch it carefully or the coconut could burn.
3. Place the caramels in a microwave safe bowl with the milk. Microwave on high in 1 minute intervals, stirring each time until caramels are completely melted. Combine the melted caramel and coconut. Spread the topping on the shortbread crust.
4. After the topping has cooled, cut into about 16-20 bars, depending how big you would like them. Melt the chocolate chips, with the shortening, in the microwave or on the stove. I usually do it in the microwave, at 60 percent, in 30 second intervals, stirring in between each interval, until the chocolate has melted. Dip the bottom of each bar into the chocolate and place the dipped bars upside down until chocolate hardens. Once the chocolate has hardened, flip the bars over and drizzle with more milk chocolate on top. Let chocolate set and store bars in an airtight container. Enjoy!

By Butter, Love, and Cowboys

Butter, Love, and Cowboys https://www.butterloveandcowboys.com/

Brownies and Bars

Cookie Dough Frosted Brownies

Cookie Dough Frosted Brownies are such a great go-to bar! Brownies are always a win and cookie dough frosting is so delicious. Any day that includes fudge-y brownies topped with creamy frosting is always a good day and I can’t say enough about this frosting! It basically rocked my world and what I thought I knew about frosting, in a good way.

Cookie Dough Frosted Brownies from butterloveandcowboys.com

Cookie Dough Frosted Brownies became a favorite of mine a few years ago. I generally avoid making the same treat over and over in a sequential fashion, but once my taste buds landed on this frosting, I just couldn’t help myself! It was too good, most especially for a cookie dough lover. I made many batches within the following month or two.

Cookie Dough Frosted Brownies from butterloveandcowboys.com

There is nothing like cookies hot out of the oven, but I’m not a huge fan of cold cookies, ya know, unless they are covered in frosting. Whenever I bake cookies around here, I usually bake just enough for what we plan to eat, refrigerate or freeze the rest of the cookie dough, and pull it out when we are ready for another batch of hot cookies. I guess I’m a little high maintenance that way, but if the cookies aren’t warm, I’d rather have the dough!

I may go as far as to say Cookie Dough Frosted Brownies are even better than cookie dough. The frosting is light and fluffy and absolutely perfect to pile on any treat you want- brownies, cookies, cake, or just eat it plain.

I really like doing that too.

With a spoon.

Or a fork.

Spatula’s totally work too.

Or whatever utensil is easiest to grab.

Cookie Dough Frosted Brownies from butterloveandcowboys.com

Cookie Dough Brownies from butterloveandcowboys.com

Cookie Dough Frosted Brownies from butterloveandcowboys.com

Go ahead, make ’em, I dare ya! If cookie dough frosting changes your life as much as it did mine, let me know. I feel quite certain that it will :).

Happy frosting!

Cookie Dough Frosted Brownies

2018-04-11 15:07:00

Cookie Dough Frosted Brownies are a fudge-y brownie topped with the most delicious cookie dough frosting! Light, fluffy, and flavorful, this frosting is the perfect way to enjoy cookie dough.

Write a review

Save Recipe

For the Brownies

1 cup butter, melted
2 cups sugar
4 eggs
1 teaspoon vanilla
1 cup flour
3/4 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt

For the Cookie Dough Frosting

1/2 cup butter, soft
2/3 cup brown sugar
1 teaspoon vanilla
1/2 cup flour
2 1/2-3 cups powdered sugar
*cream or milk, as needed for consistency
1 cup milk chocolate chips

Instructions

Preheat oven at 350 degrees F. Make the brownies by combining melted butter, sugar, eggs, and vanilla in a large bowl. In a separate bowl combine flour, cocoa powder, baking powder, and salt. Add dry ingredients to wet ingredients. Mix until just incorporated. Do not over-mix! Bake 30-35 minutes. I prefer brownies a touch underdone rather than overdone. Let cool completely.
For the frosting, place the butter, brown sugar, and vanilla in the bowl of a stand mixer and combine well. Add the flour and mix. Add the powdered sugar one cup at a time, mixing well between each addition. Add cream or milk as needed. I usually use about 3-4 tablespoons. Cream another minute or two. Add in the chocolate chips and mix until just combined, or fold in with a spatula. Frost cooled brownies. You may not want to use all of the frosting. I do as I love thick frosting, but frost the brownies to your preference. Enjoy!

Notes

*I prefer using cream, because it adds a little richer flavor, but use whatever you have.

By Butter, Love, and Cowboys

Butter, Love, and Cowboys https://www.butterloveandcowboys.com/

Brownies and Bars

Gingerbread Cookie Bars

These bars. I adore them! Gingerbread Cookie Bars are a soft, holiday flavored treat. The milk chocolate and white chocolate chips are a great little compliment to the gingerbread flavor. These bars also paired so wonderfully well with cream cheese frosting!

Gingerbread Cookie Bars from butterloveandcowboys.com

The original recipe comes from the lovely ladies over at Six Sister’s Stuff. Now, about that cream cheese frosting. Not that I have ever had a tendency to over-frost anything in my life ever, but I may have gone a little bit overboard on the Gingerbread Cookie Bar to cream cheese frosting ratio. Not to worry though, I will adjust my frosting recipe to reflect a little better proportions. The great thing about frosting is you are always welcome to use as much or as little as you want. Personally, I love having a little extra frosting in the fridge to eat with a spoon when occasion requires.

I whipped up these Gingerbread Cookie Bars while I was at my parent’s house last week. During my visit, my sister and I helped my Mom decorate for Christmas. Included in that decorating was picking out which Christmas dish sets to pull out. My mom has many sets of beautiful Christmas dishes, and this gold-tipped poinsettia set these bars are featured on just happens to be my most favorite set. When I was a kid, my Mom always reminded me we couldn’t put the dishes with the gold tips in the microwave. She explained what would happen if I did, but sometimes you forget. I still remember the day I learned through practical, personal experience I should never EVER place them in the microwave.

Gingerbread Cookie Bars from butterloveandcowboys.com

Let’s just say my older sister RE-learned why she should never put the gold tipped plates in the microwave last week, in the same way I learned it as a kid. Aren’t older sisters a riot?

Gingerbread Cookie Bars from butterloveandcowboys.com

Gingerbread Cookie Bars not only taste like Christmas, but are a quick and easy way to feed a crowd. The recipe can be easily doubled for a regular sized cookie sheet.

I can’t believe how quickly Christmas is approaching and wish there was more time to share more recipes for your festivities! I hope you enjoy these bars!

Gingerbread Cookie Bars

2017-12-18 12:55:32

Serves 16

A soft, holiday flavored cookie bar, stuffed with chocolate chips, and topped with cream cheese frosting.

Write a review

Save Recipe

Cookie Bars

1/2 cup butter, melted
1/4 cup brown sugar
3/4 cup sugar
1 teaspoon vanilla
1/3 cup molasses
1 teaspoon vanilla
1 egg
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/2 teaspoon salt
3/4 cup milk chocolate chips
1/4 cup white chocolate chips

Cream Cheese Frosting

8 oz cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla
2-2 1/2 cups powdered sugar
Christmas sprinkles, optional

Instructions

1. Preheat oven at 350 degrees F. Grease a 9x13 pan. In a large bowl beat butter, brown sugar, sugar, vanilla and molasses. Beat until creamy. Add vanilla and mix. Add egg and mix.
2. In a separate bowl combine the flour, baking soda, cinnamon, ginger, nutmeg, and salt. Gradually add to wet ingredients. Combine well. Add milk and white chocolate chips and mix. Place in greased pan and bake 15-18 minutes. Let cool.
3. To prepare the frosting, beat the cream cheese and butter until creamy and smooth, at least 1-2 minutes. Add the vanilla and then mix. Gradually add the powdered sugar. Once all the ingredients are added, I turn the mixer on medium speed and let it beat the frosting for 3-5 minutes, until it turns from the off-white color to more of a stark white color. Beating it this long gives the frosting a much more fluffy, soft, and smooth texture. I always do this for my cream cheese frosting. Frost the bars as generously as you desire. Add Christmas sprinkles if desired! Enjoy!

By Butter, Love, and Cowboys

Butter, Love, and Cowboys https://www.butterloveandcowboys.com/

Brownies and Bars

Pumpkin Seven Layer Bars

As we near the close of pumpkin season, I am gearing up for Christmas desserts. The other day I wrote my list of all the things I hope to make this year. Before pumpkin season comes to an end, however, I have to share Pumpkin Seven Layer Bars with you! They were one of my favorite new pumpkin tries of the season.

Pumpkin Seven Layer Bars from butterloveandcowboys.com

One of the first recipes I shared on this blog were these Seven Layer Bars. When I wrote that post, I promised I would be back with some of the other creative versions of these bars that I have tried. While I have not been overly timely on that promise, today I begin to fulfill it by sharing these Pumpkin Seven Layer Bars.

Pumpkin Seven Layer Bars from butterloveandcowboys.com

Pumpkin Seven Layer Bars are so darn easy. Once you finish the graham cracker crust, you basically throw everything else in the pan and pop them in the oven. After the crust, you layer caramel bits, chocolate chips, white chocolate chips, toffee bits, a pumpkin/condensed milk/spice mixture, and coconut. Together, these ingredients create a flavor packed dessert.

I also promise the ease of these bars does not interfere with the quality. We loved them! My Cowboy really enjoys pumpkin desserts, but after going through a few weeks in a row of pumpkin mania, he is ready for something different. However, he told me while you could taste pumpkin flavor, they were not overly pumpkin-y. He appreciated them for that.

Yes, pumpkin-y is totally a word.

Pumpkin Seven Layer Bars from butterloveandcowboys.com

Easy and tasty- two of my favorite things! Pumpkin Seven Layer Bars have a permanent place on my list of favorite fall desserts.

Pumpkin Seven Layer Bars

2017-11-13 14:53:29

Serves 16

A simple gooey bar, bursting with flavors of fall.

Write a review

Save Recipe

Prep Time

10 min

Cook Time

40 min

Total Time

50 min

Prep Time

10 min

Cook Time

40 min

Total Time

50 min

Ingredients

9 whole graham cracker sheets, finely crushed
1/2 cup butter, melted
1 (11) oz bag Kraft caramel bits
1 cup milk chocolate chips
1/2 cup white chocolate chips
1/2 cup toffee bits
1 cup pumpkin puree
1 can (14 oz) sweetened condensed milk
1 teaspoon pumpkin pie spice
1/4 teaspoon cinnamon
2 cups sweetened shredded coconut

Instructions

1. Preheat oven at 350 degrees F. Grease a 9x13 pan. Combine graham cracker crumbs and melted butter. Press into the prepared pan. I like to press it into the pan with the bottom of a cup to ensure it will stay together.
2. Sprinkle caramel bits on top of the crust. Next, sprinkle milk chocolate chips, then white chocolate chips, then toffee bits.
3. In a medium sized bow, combine pumpkin puree, sweetened condensed milk, pumpkin pie spice, and cinnamon. Pour on top of the layers. Top with shredded coconut. Bake 35-40 minutes, or until edges begin to brown and the middle is set. Serve warm or cooled. Enjoy!

By Butter, Love, and Cowboys

Adapted from Six Sister's Stuff

Butter, Love, and Cowboys https://www.butterloveandcowboys.com/

Brownies and Bars, Cakes and Cupcakes

Harry Potter Cauldron Cakes

The last recipe I posted was this phenomenal Harry Potter Butterbeer. When I posted that recipe, I wrote all about our annual Harry Potter party. Another treat I always whip up for our H.P. festivities are Cauldron Cakes. The first year we held our party, I searched high and low online for any spectacular ideas on how to create Cauldron Cakes. I found several, but none of them were quite what I was hoping for. So, I came up with my own version and naturally they became a combination of chocolate and peanut butter.

I’m not a huge cake fan. I make it for birthdays and that’s about it. Even then, it has to be a good homemade recipe. Brownies and their texture are more my style. Usually when I do any sort of cupcake, I make them out of brownie batter and decided that would be the way to go for these Cauldron Cakes. I usually use a boxed brownie mix and like to vamp it up with butter, buttermilk, and vanilla, but you could use your favorite homemade brownie recipe too. They are topped heavily with peanut butter buttercream, and the “cauldron” is filled with chocolate. Oh and don’t forget the Reese’s baked inside. That detail really has nothing to do with the theme of Cauldron Cakes, but the way I see it, why not put a Reese’s in the middle? 😀

Cauldron Cakes from butterloveandcowboys.com

Let’s talk Harry Potter. I love H.P. It was really a huge part of my childhood that helped make my formative years magical. Anytime a new H.P. book hit the shelves, had to be a good year. Almost just as exciting to me was the highly anticipated release of the next movie installment in the series. The final film was released the summer after I graduated high school. I went to see it in the theater with a group of my fellow H.P. loving friends a month or so before I left for college. That experience really made it seem like Harry Potter graduated with me as I said goodbye to childhood, adolescence, and headed towards adulthood. I cried as the movie ended and it wasn’t just because it was an emotional show with talented actors/actresses.

Cauldron Cakes from butterloveandcowboys.com

I have maintained a deep love of reading that developed at an early age. Books have the power to take us to places we never could have imagined going on our own. They introduce us to people we never would have met and can develop within us desires to understand and experience what lies beyond our own sphere. Harry Potter was one of the very first book series that created these opportunities for me. The first real exposure I had to Harry Potter came from my third grade teacher. She read many good books to my class throughout that school year, Harry Potter and the Sorcerer’s Stone being one of them. Over the next couple of years I read the remaining books in the series and continued reading until they had all been released.

Of the many things I hope to be able to instill in our future children, one of them is a love and appreciation for reading good books.

Like I said about the Butterbeer, you don’t have to be a H.P. fan to love these Cauldron Cakes and any H.P. inspired treats you may come across. I will mention however that they can definitely help you find your way into the truly magical world of Harry Potter!

Cauldron Cakes

2017-11-07 09:55:58

Yields 15

A brownie cupcake, stuffed with Reese's, topped with peanut butter buttercream, and filled with chocolate.

Write a review

Save Recipe

For the Brownie

1 box brownie mix, or homemade brownie recipe (made for a 9x13 size pan)
2 eggs
1/3 cup buttermilk, or 1/4 cup milk (I prefer buttermilk, but either will work)
1/2 cup butter, melted
1 teaspoon vanilla
8 snack-size Reese's, cut in half
muffin cups, at least 15

Peanut Butter Buttercream

1/2 cup butter, softened
1 cup peanut butter
1 teaspoon vanilla
3-3 1/2 cups powdered sugar
Milk or cream (as needed, for consistency)

*Chocolate Ganache

1 1/2 cups milk chocolate chips
1/3-1/2 cup cream

Instructions

1. Preheat oven at 350 degrees F. Prepare the brownie batter by mixing the box brownie mix, eggs, buttermilk, melted butter, and vanilla. If using your own brownie recipe, prepare the batter. Place each muffin cup in a muffin tin. Fill the muffin cups 2/3 full with the brownie batter. Place a Reese's half in each cupcake and press down below the batter. Bake 18-25 minutes, or until a toothpick inserted comes out clean. Remove from muffin pan and let cool.
2. To prepare the frosting, beat the butter and peanut butter on medium-high speed until well combined. Add the vanilla and mix well. Next, add the powdered sugar, about 1 cup at a time, mixing until well combined between each addition. As you add the powdered sugar, gradually add the milk or cream, as needed for consistency. I probably add at least 1/4-1/3 cup of cream.
3. Fill a cup with a few inches of water to lightly dip the utensil you spread the frosting with. This will help to spread the frosting smoothly.To make the cauldron, spread a generous amount of the buttercream on top of each cupcake. We like a lot of frosting, but I know not everybody does. Use what you will be happy with as far as the frosting ratio goes, but it is easier to make the cauldron if you use a decent amount. As you spread the frosting, make a well in the middle of the cupcake, it will be about an inch wide and the depth depends how much frosting you use. I use enough the depth is probably close to 1/2 of an inch.
4. To prepare the ganache, place chocolate chips in a medium sized, microwavable bowl. Place the cream in a mug and microwave until almost boiling. Pour over the chocolate chips and whisk until there are no lumps. You may need to place the bowl in the microwave for 30-60 seconds. Let the ganache cool to room temperature. Place in the fridge or freezer to quicken cooling. Fill each well on top of each cupcake with the ganache. It is okay if it drips a little, it will be a little messier, but also makes the cauldron part even better 🙂

Notes

*For this batch of Cauldron Cakes I just made a chocolate ganache, but in the past I have also used my hot fudge recipe. You could use either. Some of my family members like the ganache better and some like the hot fudge filling better. Personally, I can't quite decide! The ganache is a little stronger on the chocolate flavor, while the hot fudge is a little more on the sweet side.

Butter, Love, and Cowboys https://www.butterloveandcowboys.com/

Brownies and Bars

Pumpkin Brookies

Pumpkin Brookies are another great compliment to fall. A pumpkin bar bottom with a fudge-y brownie on top equals delicious. Oh and don’t let me forget to mention the chocolate glaze! My Cowboy and I both agreed that the chocolate glaze really made the bars, so don’t go skimping the bars by leaving them without it :).

I sure love pumpkin everything when it comes to dessert, but I have really grown to love chocolate and pumpkin together the last few years. So it was no surprise to me that these two main layers that make up Pumpkin Brookies were the perfect combination.

Pumpkin Brookies from butterloveandcowboys.com

Like I already said, don’t go thinking they don’t need glaze :D. It really completed them. And for once in my life, I didn’t drench them with topping, I actually did a fairly thin covering-fairly being the key word. Seriously though, this was holding back for me. These Pumpkin Brookies proved to me they didn’t need much glaze, but they did need a little dab.

Pumpkin Brookies from butterloveandcowboys.com

Happy Tuesday!

xoxo,

Hannah

Recipe adapted from Crazy for Crust.

Pumpkin Brookies

2017-10-05 14:58:38

A perfect compliment to fall. Pumpkin Brookies have a pumpkin bar bottom and a fudge-y brownie top. Don't forget the chocolate glaze!

Write a review

Save Recipe

For the Pumpkin Layer

1/2 cup butter, melted
1/2 cup pumpkin puree
3/4 cup brown sugar
1/4 cup sugar
1 teaspoon vanilla
1 egg
1 3/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 cup chocolate chips

*For the Brownie Layer

1 box brownie mix
1/2 cup butter, melted
1/3 cup buttermilk or milk (regular milk will work, but I prefer buttermilk)
2 eggs
1 teaspoon vanilla
1 cup chocolate chips

For the Chocolate Glaze

3 cups powdered sugar
1/4 cup cocoa powder
2 tablespoons butter, melted
1/2 cup cream (again milk totally works, but you won't need as much, but a glaze made with cream is much more flavorful. It may take more or less liquid, depending on how thick you like your glaze. I always eyeball this.)

Instructions

Preheat the oven at 350 degrees F. Grease a 9x13 pan.

For the Pumpkin Layer

Place melted butter, pumpkin puree, and sugars in a large bowl. Mix with a wooden spoon or spatula until combined. Add vanilla and mix well. Add egg and mix well. In a separate medium sized bowl, combine the flour, baking soda, salt, and pumpkin pie spice. Gradually add to pumpkin mixture. Fold in chocolate chips. Press into your greased 9x13 pan.

For the Brownie Layer

In a large bowl, place brownie mix, melted butter, buttermilk or milk, eggs, and vanilla. Mix until well combined. Fold in chocolate chips. Pour on top of the pumpkin base. Bake 30-40 minutes or until a toothpick inserted in the center comes out clean.

For the Chocolate Glaze

Whisk together the powdered sugar, cocoa powder, melted butter, and cream. Whisk until very well combined and smooth. Pour over top of Pumpkin Brookies and enjoy! These would even be great served with ice cream!

Notes

*Of course any homemade brownie recipe works too, but this is a super simple way to vamp up a brownie mix!
In the future, I may try the brownie layer on the bottom and pre-bake it a while before adding the pumpkin layer on top, because the brownie layer took longer to cook through than the pumpkin layer did.

Butter, Love, and Cowboys https://www.butterloveandcowboys.com/

Brownies and Bars

Caramel Chip Bars

Oh boy is this recipe a doozy! Caramel Chip Bars are about as tasty as it gets. This is another recipe from my sister Jessie. So many of both My Cowboy’s and I’s favorite recipes come from her. She is just a whiz in the kitchen. This is a brownie-like bar that is one of my main picks when it comes to making a dessert to take and share.

Caramel Chip Bars are as easy as they are delicious and come together in a cinch. The brownie part of this dessert comes from a simple cake mix, oil, eggs, AND plenty of chocolate chips! The caramel layer is semi-homemade, but tastes so great. Honestly it’s a filling I use in a lot of different recipes now. If I am too short on time to do a homemade sauce, I will even serve it as caramel sauce for ice cream or dip for fruit.

Caramel Chip Bars from butterloveandcowboys.com

This is a side shot, and it’s really not the prettiest, but I really wanted you to get a better glimpse of all that caramel!

Caramel Chip Bars from butterloveandcowboys.com

Go on and give ’em a whirl 🙂

Caramel Chip Bars

2017-09-12 16:01:55

An ooey-gooey brownie bar bursting with chocolate chips and oozing with caramel

Write a review

Save Recipe

Ingredients

1 box chocolate cake mix
1/2 cup oil
2 eggs
2 cups milk chocolate chips
1 cup white chocolate chips
1/3 cup toffee bits (optional)
1 11oz bag caramels
1 14 oz can sweetened condensed milk
1/2 cup butter

Instructions

1. Preheat oven at 320 F. Mix the cake mix, oil, and eggs until combined. Add milk chocolate chips, white chocolate chips, and optional toffee bits. Combine by hand. Press half of the dough into a greased 9x13 pan. Bake for twelve minutes. Cool for ten minutes before adding caramel.
2. While the first cake layer is baking and cooling, unwrap the caramels and place in a medium size saucepan with the sweetened condensed milk and butter. Melt over medium-low heat until well-combined, stirring occasionally. Once the mixture is mostly melted, I like to whisk it long enough to ensure there are no chunks.
3. Pour caramel over the first cake layer. Top with remaining cake batter by sprinkling it over the caramel in teaspoon-fulls Bake an additional 20-25 minutes. These bars are great warm or cold, but I usually let them cool an hour or two.

Notes

If you're looking for a less chocolate-y option, use a yellow cake mix. I really, really, REALLY love them as is though 🙂

Butter, Love, and Cowboys https://www.butterloveandcowboys.com/

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this: