Ghost Brownies

Ghost Brownies

Ghost Brownies

Use Mini Chocolate Chips to make the eyes and mouth

Just toasted in the broiler

I did not have a chance to make Ghost Brownies last year so I was happy to have enough time this year. For the brownies I used Ghirardelli Dark Chocolate Premium Brownie Mix and Ghost Peeps to top the brownies.

Ghost Peeps, the eyes and mouth fade when toasted

Brownies cooled and ready for the Peeps

To toast the marshmallows, I put them in the broiler after the brownies cooled completely for just 1 minute. Just keep an eye on them so they do not burn. Since the eyes and mouth fade when they are toasted, I used Mini Chocolate Chips to make eyes and a mouth. Wait until the Ghost Peeps have cooled all the way or the chocolate chips will melt.

Enjoy!

-Sophia/Two Frys

Dark Chocolate Brownies with Pumpkin Spice Chips

Dark Chocolate Brownies with Pumpkin Spice Chips

Dark Chocolate Brownies with Pumpkin Spice Chips

Yummy corner piece

I love this brownies recipe from I Am Baker (link below). I changed it up this time by using Dark Cocoa Powder and to go with the Fall season, added Nestle Toll House Pumpkin Spice Flavored Morsels. I doubled this recipe since I used a square 9 x 2 pan. The brownies are moist, dense and have a rich chocolate flavor profile. They are decadent so give this recipe a try. See below.

Nestle Toll House Pumpkin Spice Flavored Morsels and my baking pan

Brownie batter in pan; ready to bake!

Ingredients
1 cup Granulated Sugar

1/3 cup Unsweetened Dark Cocoa Powder

1/2 cup King Arthur All Purpose Flour

1/4 teaspoon Coarse Salt

1/4 teaspoon Baking Powder

1 cup Nestle Toll House Pumpkin Spice Flavored Morsels

2 Large Eggs

1/2 cup, 1 stick Butter, melted and cooled

1 teaspoon Pure Vanilla Extract

Decadent, brownie perfection!

Directions
Heat oven to 350 degrees.

In a large bowl, whisk together the sugar, dark cocoa powder, flour, salt and baking powder; set aside.

In a small pan on low heat, melt the butter. Remove from heat and cool for about 15 minutes.

In a medium bowl, beat eggs and vanilla extract.

I love these brownies

Pour egg mixture into dark cocoa powder mixture and stir with spatula.

Pour in melted butter into brownie mixture and incorporate with spatula until combined.

Using a spatula gently fold in the pumpkin spice chips.

Butter (or use Baking Spray, I use Wilton Bake Easy Non-Stick Spray) a 8-inch square baking pan (or 9 x 2-inch if you want to double the recipe) and spread batter evenly using offset spatula or knife.

Cut the brownies in smaller pieces if you have more peeps to share them with

Bake for 20-25 minutes or until toothpick inserted in center comes out clean.

If you double the recipe, you will need 5-7 minutes more of baking time.

Let brownies rest on cooling rack for about 1 hour.

For the Homemade Brownie Mix recipe, visit I Am Baker:
http://iambaker.net/homemade-brownie-mix/

-Enjoy!

Sophia/Two Frys

Frankenstein Brownies

Frankenstein Brownies

Frankenstein Brownies

Frankenstein Brownies

Close-up of Frankenstein Brownies

In my previous post Tombstone Brownies (recipe here), I made a double batch of the recipe for good reason. I bought Peeps Marshmallow Monsters and thought they would look adorable on top of green frosted brownies so I made it.

My corner piece

So yummy

Baked Brownie cooling

After the brownies cooled, I covered it with Pillsbury Funfetti Vibrant Green Vanilla Frosting. I placed the Peeps Marshmallow Monsters over the frosting, and sprinkled some of the confetti and CK Products Lime Green Sanding Sugar for some shimmer.

Frosted Brownies, Peeps, Confetti and Sanding Sugar

Peeps Marshmallow Monsters

Confetti and Sanding Sugar

These Frankenstein Brownies are so adorable and they taste yummy too. If you want to omit the frosting and sprinkles, just adhere the Peeps Monsters with a little corn syrup.

Enjoy!

-Sophia/Two Frys

Tombstone Brownies

Tombstone Brownies

Tombstone removed from molds and cooling

I bought Wilton tombstone molds for Halloween baking and used a recipe from I Am Baker (link below) that I made back in January. The brownies are moist, dense and have a rich chocolate flavor profile. I made a double batch and added 1/2 cup of chocolate chips and 1/2 cup chopped walnuts. I share the recipe below.

Brownies baked and cooling

Ingredients
1 cup Granulated Sugar

1/3 cup Unsweetened Cocoa Powder

1/2 cup King Arthur All Purpose Flour

1/4 teaspoon Coarse Salt

1/4 teaspoon Baking Powder

1/2 cup Ghirardelli SemiSweet Chocolate Chips

1/2 cup Chopped Walnuts

2 Large Eggs

1/2 cup, 1 stick Butter, melted and cooled

1 teaspoon Pure Vanilla Extract

Tombstone Brownie

Directions
Heat oven to 350 degrees.

In a large bowl and using a whisk or spatula, sift together the sugar, cocoa powder, flour, salt and baking powder; set aside.

In a small pan on low, melt butter. Remove from heat and cool for about 10-15 minutes.

In a medium bowl, beat eggs and vanilla extract.

Tombstone Brownies

Pour egg mixture into cocoa powder mixture and stir with spatula.

Pour in melted butter into brownie mixture and incorporate with spatula until combined.

With a spatula gently fold in chocolate chips and walnuts.

Butter an 8-inch square baking pan and spread batter evenly using offset spatula or knife.

Tombstones going in the oven

Bake for 20-25 minutes or until toothpick inserted in center comes out clean.

Let brownie rest on cooling rack for 30-45 minutes. After 15 minutes, run a knife around the edges.

I filled some of the tombstones RIP and two swirl decorations with royal icing I had leftover from Halloween baking, but you can leave as is or sprinkle a little powdered sugar if you wish.

I prefer the brownie plain since it has chocolate chips and walnuts and that is flavor enough for me.

For this brownie recipe, please visit I Am Baker:
http://iambaker.net/homemade-brownie-mix/

Enjoy!

-Sophia/Two Frys

Pecan Brownies

Pecan Brownies

Pecan Brownies

I pinned this recipe before Christmas and wanted to make it then but was so busy with Christmas baking I never did. This morning I was craving chocolate and was happy I had all the ingredients on hand and baked this brownie. This brownie is so moist and has a very rich chocolate flavor and thankfully satisfied my craving. I added pecans to the recipe and you can add any nut you like or fruit, caramel, coconut flakes, frosting, etc. This makes a small batch for one 8 inch pan. Double the recipe if you need to feed more people. Recipe is posted below.

Ingredients
1 cup Granulated Sugar

1/3 cup Unsweetened Cocoa Powder

1/2 cup King Arthur All Purpose Flour

1/4 teaspoon Coarse Salt

1/4 teaspoon Baking Powder

1/2 cup Chopped Pecans

2 Extra Large Eggs

1/2 cup, 1 stick Butter, melted and cooled

1 teaspoon Pure Vanilla Extract

Pecan Brownies close-up, yummy!!!

Directions
Heat oven to 350 degrees.

In a large bowl and using a whisk or spatula, sift together the sugar, cocoa powder, flour, salt and baking powder; set aside.

In a small pan on low, melt butter. Remove from heat and cool for about 10-15 minutes.

In a medium bowl, beat eggs and vanilla extract.

Pour egg mixture into cocoa powder mixture and stir with spatula.

Pecan Brownies right out of the oven

Pour in melted butter into brownie mixture and incorporate with spatula until combined.

With a spatula gently fold in pecans.

Butter an 8-inch square baking pan and spread batter evenly using offset spatula or knife.

Bake for 20-25 minutes or until toothpick inserted in center comes out clean.

Let brownie rest on cooling rack for 30-45 minutes. After 15 minutes, run a knife around the edges.

For this brownie recipe, please visit I Am Baker: http://iambaker.net/homemade-brownie-mix/

Enjoy!

-Sophia/Two Frys

Dark Chocolate Coconut Brownies

Dark Chocolate Coconut Brownies

Dark Chocolate Coconut Brownies

Yesterday morning, I unfortunately had to go out in the snow and ice instead of staying in my PJs to get a few things at my local grocery store. It was a slippery mess and good thing I was home in about 10 minutes and back in my PJs. I had a craving for chocolate but did not have all the ingredients I needed to make brownies or cookies from scratch. I am thankful hubby and I always have a few ready made mixes when we want to satisfy a specific craving real quick. It is so smart to think ahead for days like this. I was very happy to find Duncan Hines Dark Chocolate Fudge Brownie Mix hubby bought around the Christmas holidays in the pantry.

The kitchen smells so good when there is baking or cooking going on and it makes me a happy girl. The directions are super easy to follow whether or not you are a baker. The mix calls for 1/4 cup of water, 2 eggs, and 1/2 cup of vegetable oil. I added 1 teaspoon of vanilla to bump up the flavor and folded in 1 cup of Mounds Coconut Sweetened Flakes just before transferring the mix into my glass 8x8 inch Pyrex baking dish. Just follow oven heating directions according to the type of pan you use. Keep an eye on baking times as well according to the size baking dish you use. If it says bake for 35-38 minutes for example, I always check my brownies right at the 35 minute mark and insert a toothpick. If the toothpick comes out clean, the brownies are ready. Just keep an eye on them.
 
Serving brownies warm are the optimum way if you can, but let them cool down for at least 20 minutes before you serve them. I store the brownies in my fridge right in the baking dish and cover them with aluminum foil. The brownies stay fresh for about 4-5 days so enjoy them in moderation. You can freeze them in a tight container as well for when that chocolate craving kicks in. The ladies especially know what I am talking about. Works every time.

Enjoy!
 
Sophia/Two Frys

Ghirardelli Double Chocolate Brownies

Ghirardelli Double Chocolate Brownies

I have to be honest and thought these brownies would be great but I had no idea they would surpass my expectations and be "Off The Hook" as Guy Fieri would say! I am a huge fan of Ghirardelli as it is and when I saw this at my local Stop & Shop I remembered it was on Oprah's favorite things list of this year so I decided to try it. I usually make brownies from scratch and have tried some other boxed brands like Duncan Hines and Betty Crocker and they are all really good, but this is the jewel of chocolate brownie mixes in a box.


Ghirardelli Double Chocolate Brownies out the oven!

I used an 8x8 glass Pyrex dish. The mix comes with chocolate chips and I added one teaspoon of Pure Vanilla Extract. I was blown away. They are so rich and moist. If I had a rating system this would get 5 out of 5 stars. I really hope you make this for yourself. It is insanely delicious.
 

A nice piece of yummy brownie

Enjoy!

-Sophia/Two Frys