brownies Archives - Busy Moms Helper

Super Addictive Brownies

August 13, 2016 by Kelly Dedeaux

You know I love a good brownie. Delicious, moist and full of chocolaty goodness! Well, now I’m totally obsessed with these Super Addictive Brownies, with a fabulous frosting and marshmallow layer adding to it’s perfectness!

Super Addictive Brownies / by Busy Mom's Helper #Brownies #Chocolate #Dessert

So today I’m in one of those moods where I really have no idea what to say. Nothing much going on, feeling a bit ‘blah’, so how about we just go right on to these absolutely delicious, superly addicting brownies? Luckily I made two pans, one for Flash to take to work (they raved about how yummy they were), and one for us. Or, I guess I should say half for me and half for the rest of my family. Ya, I was pretty bad calorie wise with these, but they were oh so good!

Ingredients – Brownies:

1 1/2 cups All-purpose flour
2 cup Sugar
1/2 cup Unsweetened cocoa powder
2 tsp. Baking powder
1/2 tsp. Salt
1 cup Butter, melted
4 Eggs, lightly beaten
1 tbsp. Vanilla
1 cup Chocolate Chips
1/2 bag mini marshmallows (enough to do a full layer of a 9×13 pan)

Ingredients – Frosting:

1/2 cup Butter, melted
1/3 cup Unsweetened cocoa powder
1/3 cup Evaporated milk
4 cups Powdered sugar
1 tsp. Vanilla

Directions:

Preheat oven to 350 degrees. Spray a 9×13 pan, set aside.
In a large bowl, combine the flour, sugar, cocoa powder, baking powder, and salt.Mix in the butter, whisked eggs, and vanilla for about 4 minutes, or until well blended. Add the chocolate chips. Spread the batter into the prepared pan.
Bake for 40-50 minutes, or until an inserted toothpick comes out clean. Don’t overcook!
Remove from oven, spread the marshmallows in a layer on top, and return to the oven for about 3-4 minutes, or until the marshmallows are puffy and turning golden brown on top. Remove from oven and cool completely. (now you can turn the oven off)
For the frosting, beat together the ingredients until fluffy. When brownies are completely cooled, spread the frosting on top.

Makes one 9×13 pan of decently thick brownies.

Pomegranate Mocktini & Merlot Brownies

January 15, 2016 by Kelly Dedeaux

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SipSmarter #CollectiveBias You should consult your physician before consuming Fre if you are pregnant or have any health concerns regarding alcohol.

I love having ladies nights – whether it’s going out on the town or just having some girlfriends over for a chat one evening. Depending on who I’m with, there’s many of my friends who, like me, don’t drink alcohol. Luckily I can whip up a delicious Pomegranate Mocktini & Merlot Brownies for a neat girls’ night treat using Fre Alcohol-Removed Wines!

Anyone who knows me understands my near-obsession with yummy brownies – as long as they’re soft and full of chocolaty goodness! I’d cooked with wine plenty of times, but honestly this is the first time using it in brownies – and I love it! This recipe is one of my new favorites, along with my Gooey Brownie Bars! The Fre Merlot adds a nice under-flavor of cherry and hints of plum.

I also tried a batch with Fre Red Blend, and it was amazing as well!

Ingredients – Brownies

1 cup Butter, melted
2 cups Granulated Sugar
4 Large Eggs
2 tsp. Vanilla
2 tbsp. Fre Alcohol-Removed Wine in Merlot or Red Blend
1 cup Flour
3/4 cup Cocoa Powder
1/2 tsp. Baking Powder
1/2 tsp. Salt

Directions

Preheat oven to 350 Degrees F. Spray or line a 9×13 baking dish. Set aside.
Beat the butter and sugar until creamy, then mix in the eggs, vanilla and Fre Alcohol-Removed Wine until smooth. Stir in the remaining ingredients so it’s mixed well.
Pour into prepared pan and bake 30 minutes.

Ingredients – Frosting

3/4 cup Heavy Cream
2 cups Chocolate Chips
1/4 cup Fre Alcohol-Removed Wine in Merlot or Red Blend
2 tbsp. Butter

Directions

In a small saucepan, bring the heavy cream to a simmer, then remove from the heat. Immediately stir in the chocolate chips, wine and butter and stir until it’s smooth.
Chill in the fridge about 30 minutes, then frost over the brownies. Enjoy!

To go along with this excellent dessert, let your ladies enjoy this flavorful Pomegranate Mocktini!

Ingredients

1 oz. Pomegranate Juice
Spring of Mint
1 oz. Simple Syrup
1/2 oz. Lime Juice
1 1/2 oz. Fre Alcohol-Removed Wine in Merlot, Red Blend, Chardonnay or other flavor of choice
1-2 oz. Club Soda
Dash of Heavy Cream

Directions

Pour it all together and shake or stir until smooth. Enjoy!

Note: it’s best chilled, so I just make sure the wine and club soda are plenty cold before mixing.

What Mocktail or Mocktini would YOU like to try with Fre Alcohol-Removed Wines?

Gooey Brownie Bars

April 22, 2015 by Kelly Dedeaux

It’s been a bit since I’ve shared some chocolaty goodness with you, so how about we do these super delish, moisty Gooey Brownie Bars?! They’re quick to make (woot woot!) and taste amazing! You can’t really go wrong with marshmallows, right?

I’ll be honest, these weren’t my first batch last week. I had tried a totally different brownie recipe from someone, and they turned out so awful that I had to throw them away! My hubby was shocked I would do that, since I’m a total brownie addict – they were just so gross! So I decided to give a new recipe of my own a try – at that point I just HAD to have some good brownies – and luckily they turned out fabulous!

Ingredients

1 cup Butter, melted
2 cups Sugar
4 Eggs
1 tsp. Vanilla
8 tbsp. Cocoa Powder
2 1/2 cups All-purpose Flour
1/2 cup Caramel Sauce
1 cup Chocolate Chips
1-2 cups Mini Marshmallows

Directions

Preheat oven to 325 Degrees F. Spray or line a 9×13 baking dish, set aside.
Whip the butter, sugar, eggs and vanilla together. Add in the cocoa powder and flour until mixed well.
Gently just stir in the caramel sauce and chocolate chips. Pour the batter into the prepared baking dish, then top with mini marshmallows. Very gently just push the marshmallows down a tiny bit – so they’re still on top of the brownie batter, but a little INTO the batter, also.
Bake for 30-40 minutes, or until a toothpick inserted into the middle comes out mostly clean.

These are great warm, cooled…or top with ice cream, if you’d like! My favorite is when they’re warm and the marshmallows are still gooey on top….seriously So. Dang. Good!!!

Chocolate Reese’s Banana Bread & Reese’s Brownie Truffles

April 3, 2015 by Kelly Dedeaux

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #snacktalk #CollectiveBias

There’s something about the combo of chocolate and peanut butter that makes me want to scream YUMM-O! Seriously, it’s such a great mix of flavors, so it’s no wonder REESE’S are one of my favorite candies. With plenty of parties and such coming up with the Spring season, let’s toss these morsels into some amazing recipes, shall we? These Chocolate REESE’S Banana Bread & REESE’S Brownie Truffles are simple to make, and absolutely delish!

First, swing by Walmart and pick up some packs of REESE’S treats (mini’s and snack size), then whip up these two recipes for your next shindig!

Chocolate REESE’S Banana Bread

If you’ve never tried a chocolaty banana bread before, you’ve been missing out. Super moist, and full of sweet flavor. Add in some crumpled REESE’S and it’s a definite winner!

Ingredients

1 1/2 cups All-purpose Flour
1/2 cup Cocoa Powder
1-2 cups REESE’S Snack Size, crumbled into pieces
3/4 tsp. Baking Soda
1/2 tsp. Salt
1/2 cup Sugar
1/2 stick Butter, softened
1 tsp. Vanilla Extract
2 Eggs
1 1/2 cups Banana, mashed (about 2 medium)
1/3 cup Vanilla Yogurt

Directions

Preheat oven to 350 Degrees F. Spray or line a bread pan, set aside.
In a large bowl, mix the sugar, butter, vanilla, eggs, banana and yogurt until creamy. Stir in the baking soda and salt, then slowly add in the flour and cocoa powder. Last, stir in the REESE’S crumbles.
Pour into the prepared bread pan and bake for about 35-45 minutes, or until a toothpick inserted into the center comes out clean.

For the Glaze Topping: In a saucepan, heat 1/4 cup Half & Half and 2 tbsp. Brown Sugar over medium heat until sugar is dissolved. Add 1 tsp. Butter and 1/2 tsp. Vanilla Extract, until melted. Toss in 6 tbsp. Chocolate chips, allowing to just sit for 2-3 minutes. Whisk until smooth, then cool. When ready, pour over your bread and add some more REESE’S over top!

REESE’S Brownie Truffles

I could snack on these little bites all day long! Great for a quick, easy finger treat.

Ingredients

Brownies (fully baked and done)
REESE’S Minis, unwrapped
Melting Chocolate for coating

Directions

Place a piece of wax paper on a baking sheet. Crumble the brownies into a bowl. Take a chunk and form it into a ball around a REESE’S Mini, then set on the wax paper. Place in the fridge about 1 hour.
Melt your chocolate coating, then dip each truffle so it’s fully covered. Allow the coating to harden, then serve!

What could be even more fun than trying out these fabulous recipes? Creating your own REESE’S recpe and entering the REESE’S Snack Talk Challenge!

To enter, follow REESE’S on Twitter @ReesesPBCups – then share your amazing creation on Twitter or Instagram (via Twitter) using #SnackTalk #ChallengeEntry Or you can ENTER HERE. The final winner will be recognized onwww.reesessnacktalk.com, CBS and walmart.com!

There’s also special in-store displays at Walmart highlighting the challenge and all of your favorite REESE’S products that you can grab for your perfect game day snack recipe! Find the REESE’S pallet at a store near you: http://cbi.as/4fdi

Does YOUR snack have game?!

Frosty S’more Brownie Bars

May 3, 2016 by Kelly Dedeaux

This is one of those desserts where you love it, devour it, then drool over all the photos as you edit them to post. Yup, it’s THAT good in every bite! Even my anti-chocolate (yet super-sexy) Hubby thought these Frosty S’more Brownie Bars were just fab!

Start this off with a Graham Cracker Brownie layer, layers of S’more goodness (chocolate and mallows), then top it with some pudding mixture and sprinkle with more S’more tasties on top! Ya, I may have to go have another one of these Frosty S’more Brownie Bars after I post this….perhaps two!

Ingredients – Graham Cracker Brownies

4 cups Graham Crackers, crushed
2 tsp. Baking Powder
3/4 cup Chocolate Chips
2, 14-oz cans Sweetened Condensed Milk
Pinch of Salt

Directions – Graham Cracker Brownies

Preheat the oven to 350 Degrees F. Line a 13×9 baking pan with parchment paper (make sure some goes over the edges).
Mix all of the ingredients until well-combined, then pour into the pan. Bake for 30-40 minutes, or until toothpick inserted comes out clean. Move on to the remaining steps….

Ingredients

7-9 Hershey Bars, or equivalent chocolate bar candies
2-3 cups Mini Marshmallows
2, 3.9 oz. boxes Chocolate Instant Pudding
Milk, as called for on pudding box
8 oz. Whipped Topping, plus some for the very top
Mini Chocolate Chips, for top
Graham Cracker Crumbs, for top

Directions

While the graham cracker brownie layer is still hot, layer the chocolate bar squares evenly over the top. Spread your marshmallows over the top of the chocolate. (I did put mine back in the oven, while still hot but not on, to allow the mallows to melt a little. Just don’t let your brownie layer overcook). Allow to cool completely.
Whisk the pudding mix and milk together until smooth. Let set about 2-3 minutes, then stir in 8 oz. whipped topping. Spread the pudding mixture evenly over the cooled off marshmallows. Top with extra whipped topping, mini chocolate chips and graham cracker crumbs.
Place in the freezer for several hours, or overnight. Remove about 5-10 minutes before serving. Use the over-the-edge parchment to carefully lift the Frosty S’more Brownie Bars out of the baking pan to more easily cut pieces.

Chocolate Mint Brownies with Pudding

May 2, 2016 by Kelly Dedeaux

About time I posted a holiday dessert for our Christmas in July week, right?! Better late than never, I hope. These Chocolate Mint Brownies with Pudding are worth waiting for, though…so creamy, with the perfect blend of chocolate and mint flavor. Yumm-o!

I got the inspiration for this from Beyond Frosting’s Chocolate Peppermint Lasagna. I mean WOW…that looks absolutely sinful! I wasn’t quite in the mood for that, but it did get me craving some chocolate plus mint. Of course, my mind went straight to Chocolate Mint Brownies (told ya, I have a brownie problem)! I’m so glad, though, because they turned out delish!

Note: Make sure you make the brownies in a DEEP baking dish, so you have room for the yummy layers on top.

Ingredients

Brownies (prepared in 9×13 pan), cooled – I used this awesome recipe, excluding the milky ways
1 small package Instant Chocolate Pudding
Milk (as called for on the pudding instructions)
8 oz. Cream Cheese, softened
2 cups Powdered Sugar
1/4 cup Heavy Whipping Cream
8 oz. Whipped Topping, thawed
1/4 tsp. Peppermint Extract
1 cup Andes Peppermint Chips OR Andes Mint Chips
1 cup Hot Fudge Sauce

Directions

Prepare the pudding as per the box directions, allowing to set in fridge for 10 minutes. Meanwhile, beat the cream cheese, powdered sugar, heavy cream, whipped topping and peppermint extract in a bowl until smooth and creamy. Gently stir in your Andes chips of choice.
On the brownies, spread the chocolate pudding in a nice layer, followed by the cream cheese on top. Drizzle the hot fudge over the top, slice the brownies and serve. Store any extras in the refrigerator.

I really love recipes that taste amazing, but are super easy to prepare. That means this is a winner in my book!

Creamy Chocolate Layered Pie

May 2, 2016 by Kelly Dedeaux

In search of a chocolaty treat that’s super delish? Who isn’t, right?! Well this Creamy Chocolate Layered Pie is just the ticket!

One of my amazing friends is also a foodie, and she has some of the best recipes! One week I was having a hard time, and she suddenly surprised me with this Creamy Chocolate Layered Pie. Totally made my whole week, and I loved every creamy, delightful bite of it….and couldn’t wait to make it myself!

This pie consists of a yummy crust, moist brownie layer, and super creamy chocolate mousse, all topped with whipped cream. Seriously, I’m drooling just thinking about it!

Ingredients – Brownie Layer

2 9-inch pie crusts, premade or homemade (I used chocolate, but regular is great as well)
1 1/2 cups Sugar
1/2 cup Cocoa Powder
1/2 tsp. Baking Powder
3 Eggs
3/4 cup Vegetable Oil
3/4 cup Oil
1/2 tsp. Salt
3 tsp. Vanilla Extract

Directions – Brownie Layer

Preheat oven to 350 Degrees F. Combine all of the ingredients until well-mixed and divide between the two pie crusts. Bake at 350 Degrees F until toothpick inserted comes out mostly cleaned, about 10-20 minutes (check often). Do not overcook.
Remove and allow to cool.

Ingredients – Chocolate Mousse

1 cup Semi-Sweet Chocolate Chips
1/2 cup Water, divided
2 tbsp. Butter
3 Egg Yolks
2 tbsp. Sugar
1 1/4 cup Whipped Cream, plus 1 pint

Directions – Chocolate Mousse

Melt the chocolate chips, 1/4 cup water and butter in the microwave. Cool for 10 minutes.
In a saucepan, whisk the egg yolks, sugar and the rest of the water. Cook over medium heat, stirring frequently, about 5-10 minutes. Remove from heat and whisk in the melted chocolate mixture.
Put the saucepan over ice and stir until cooled, about 3-5 minutes.
Fold in 1 1/4 cup whipped cream. Spoon 1/3-1/2 of the mousse into each pie over the cooled brownie layer. Refrigerate about 4 hours or overnight.
Top with whipped cream and ENJOY!

2013 Best of Busy Mom’s Helper: Sweets

January 3, 2018 by Kelly Dedeaux

Okay, can we all just admit that desserts are pretty much the BEST part of blogging? Although I love the crafting and cooking healthy meals and sides, the desserts are just so…well…yummy! Plus, you can REALLY have fun with them, and the options are endless. Ya, I love desserts. And sugar. And chocolate. No wonder I’m struggling to lose a few pounds! 🙂 I’ve been eager to do this one – the 2013 Best of Busy Mom’s Helper: Sweets!

Here are the top dessert-related posts from the 2013 year, based on pageviews and re-pins. I figure if you’re all looking at them much more than the others, they must be great, right? Right! I love sharing the best of Busy Mom’s Helper with y’all, and love to see what you liked best!

The Best Cinnamon Sugar Cookies Ever

Caramel Milky Way Brownies

Cookie Dough Frosting

Crockpot Apple Cake

Chocolate-Brownie Cupcakes with White Ganache Frosting

Celebratory Oreo Fluff Dip

Cranberry Orange Vanilla Cookies

Red Velvet Oreo Truffles

Pumpkin Better-than-Disneyland Pie

Super Addictive Brownies

What do YOU consider the 2013 Best of Busy Mom’s Helper?

Stay tuned for more in this series:

Bring on the Sweets (this post)
Non-Recipes

Recipes

Mint Cheesecake Brownies

May 1, 2016 by Kelly Dedeaux

For those that know me, I have a serious ‘Brownie Problem’. No joke, I absolutely LOVE brownies! I have no intention of ever giving up this addiction, and instead just happily keep creating new, delicious brownies. Today’s post is no exception! With the holidays fast approaching, and the weather turning chilly, I get into a real mint-loving mood, mixed with a craving for cheesecake. Therefore we have: Mint Cheesecake Brownies!

Mint Cheesecake Brownies / Busy Mom's Helper

Ingredients***
1 1/2 cups + 1/4 cup Sugar
3/4 cup All-purpose Flour
1/2 cup Cocoa Powder
1/2 tsp. Baking Powder
3 Large Eggs whole, plus 1 Egg Yolk
4-6 drops Red Food Coloring (or green)
3/4 cup Oil
1/2 tsp. Salt
4 tsp. Vanilla Extract
8 oz. Cream Cheese, softened
1 cup Andes Creme De Menthe crumble pieces

Directions
Preheat oven to 350 Degrees F. Spray or line a 13×9 baking pan, set aside.

In a medium bowl, combine the 1 1/2 cups Sugar, Flour, Cocoa Powder, Baking Powder, 3 Eggs, Oil, Salt and Vanilla Extract until well-mixed.

In a separate bowl, mix the softened Cream Cheese, Egg Yolk, 1/4 cup Sugar, and Food Coloring until smooth. Stir in the Andes crumble pieces.

Pour 1/2 of the chocolate mixture into the pan. Drop spoonfuls of the Cream cheese mixture randomly over top. Cover with remaining chocolate mixture. Use a knife to swirl it around well.

Bake for 20-30 minutes, or until toothpick comes out clean.

***Notes: This amount is for the normal, thin layer brownies. I usually double this size batch for thicker, more moist brownies.

Caramel Milky Way Brownies

March 7, 2016 by Kelly Dedeaux

I’m obsessed with desserts (I’m sure you noticed), especially CHOCOLATE! Seriously, it’s my biggest weakness and addiction. It’s just So. Darn. Yummy!!! Brownies have a habit of ‘mysteriously’ showing up often at our home, just sitting there in a container on the counter. And really, how rude of me would it be to just let them go to waste? So rude! Of course I have to ‘sacrifice’ and help devour this morsels. If I happen to have a huge grin on my face as I do so, it just means I’m a really good actress, right? 😉 Especially if it’s these Caramel Milky Way Brownies!

Caramel Milky Way Brownies / Busy Mom's Helper

A few weeks ago I bought a bunch of those new Caramel Milky Ways, wanting to surprise Hubby with them. He liked them, but not as much as normal Milky Ways – just TOO much caramel (is that possible?). He then looks at me and smiles ‘they might go good in brownies….’. That’s ALL it took, and out came the ingredients and dishes! Who cares it was like 10pm? I was getting TOLD to make brownies – Booyah!

These turned out so gooey, yummy and full of chocolate-caramel goodness. These may be ‘mysteriously’ showing up on my counter again soon!

Ingredients
Caramel Milky Way – mini sized (I did a full layer, using about 36, but you can choose)
3 cups Sugar
1 1/2 cup Flour
1 cup Cocoa Powder
3/4 tsp. Baking Powder
6 Eggs
1 1/2 cup Oil
3/4 tsp. Salt
6 tsp. Vanilla Extract

Directions
Preheat oven to 350 Degrees F. Spray or line a 13×9 baking pan.

Combine the Sugar, Flour, Cocoa Powder, Baking Powder and Salt in a medium bowl.

Add in the Eggs, Oil and Vanilla Extract until well-incorporated.

Pour half the batter into the pan. Layer with Caramel Milky Ways. Top with remaining batter.

Bake for 30-40 minutes, or until toothpick inserted comes out clean. Check often starting at 25 minutes.

NOTES: If desired, you could cut up the Milky Way pieces and sprinkle them for a layer instead of doing the whole mini bar.

Check out these other Brownie or Caramel treats!