Tag: FAIRYTALE BROWNIES

Chocolate Chip Cookies Stuffed With Brownie Chunks

I think chocolate chip cookies are my favorite kind of cookie. I have never met one I didn’t like. Adding brownie chunks into a chocolate chip cookie though? Well, that takes the cookie to a whole new level….and I mean that in the most scrumptious way! I used 4 Fairytale brownies in this recipe. They are just spectacular so if you can get your hands on a few, I would. Otherwise, you could go ahead and bake up some of your own!

Ingredients:

1 cup (2 sticks) unsalted butter, softened

3/4 cup granulated sugar

3/4 cup packed light brown sugar

2 large eggs

1 tablespoon vanilla

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup chocolate chips

2 cups cubed prepared brownies (OR 4 Fairytale Brownies)

Directions:

1. Preheat oven to 350 degrees F and line a large baking sheet with parchment or silpat liner.

2. Place butter and sugars into the bowl of a stand or electric mixer, beating until light and fluffy. Add eggs and vanilla, beating until well combined.

3. Place flour, baking soda, and salt into a large bowl, mixing to combine. Slowly add dry ingredients to wet ingredients along with chocolate chips and brownie chunks until just combined.

4. Using a medium cookie scoop, scoop dough onto prepared baking sheet about 1-inch apart. Bake for 9 to 11 minutes until cooked through. Let cool for 5 minutes before transferring to cooling rack.

Makes 3 dozen cookies

Adapted from Picky Palate

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Double Decker Brownie Ice Cream Cake

What’s better than a brownie ice cream cake? A double decker brownie ice cream cake made with Fairytale Brownies, of course!!!! Have you indulged in a Fairytale Brownie? They are perfectly fudgy and extremely fresh. A wonderful gift for a loved one, too. Why send flowers when you can send brownies? hee hee! You can visit their website here and their Facebook page, too!

Ice Cream Cake Ingredients:

20 Fairytale Brownies-flavor of your choice-I used raspberry!!!

1/2 gallon ice cream (I used chocolate)

1 container cool whip

1 jar caramel (won’t use it all)

1 can Hershey’s chocolate sauce (won’t use it all)

sprinkles

Assembly:

Lay 10 brownies in a 10 springform pan (I used a square pan). Trim 1-2 brownies to fit corners. Top with ALL the ice cream-yup, you read that right! Spread it with a spreader as it softens just a bit. Pour on some caramel and chocolate sauce. Top with 10 more brownies. Pop into freezer to firm up 20 minutes or so. Spread on cool whip, caramel and hot fudge sauces and sprinkles. Return to freezer. Let sit out a bit before cutting.

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SALTED CARAMEL BROWNIE TRIFLE!!!

ARE
YOU SITTING? YOU MIGHT WANT TO TAKE A SEAT FOR THIS RECIPE!!!! IT IS
THAT GOOD!!! I THINK THIS IS THE MOST AMAZING TRIFLE EVER. AND TRUST
ME, I HAVE MADE MANY TRIFLES IN MY TIME!!!! LOL

THIS
TRIFLE STARTS WITH 11 CARAMEL BROWNIES FROM FAIRYTALE BROWNIES. HAVE
YOU TRIED THEIR BROWNIES? THEY ARE FUDGY, MOIST, THICK AND DENSE. THE
PREFECT BROWNIE FOR A TRIFLE. THESE BROWNIES STAND UP TO THE TEST OF
LAYING IN A BOWL WITH FRESH WHIPPED CREAM, HOMEMADE SALTED CARAMEL AND
NOT TURNING INTO MUSH…..EVEN AFTER AN OVERNIGHT PARK IN THE FRIDGE!!!!

YOU CAN VISIT FAIRYTALE BROWNIES ON THEIR WEBSITE OR ON FACEBOOK. REMEMBER TO TELL THEM I SENT YOU!

NOW ONTO THE RECIPE!!!!
1. CUT 11 CARAMEL FAIRYTALE BROWNIES INTO 16 BITE SIZE SQUARES.

2.
MAKE HOMEMADE SALTED CARAMEL. THIS CAN BE MADE SEVERAL DAYS AHEAD OF
TIME AND PARKED IN THE FRIDGE. THE RECIPE MAKES 2 CUPS. YOU WILL ONLY
NEED 1 CUP FOR THIS RECIPE. USE THE REST ON APPLES, ICE CREAM OR JUST
WITH A LARGE SPOON! MMMMMM!
SALTED CARAMEL RECIPE-

Ingredients:

2 cups sugar
1 2/3 cups heavy cream
2 Tbsp salted butter
3/4 tsp coarse sea salt

Method to make the caramel sauce:

1.
Spread the sugar in an even layer in a large metal pot, at least 6 quarts. Set over a moderate heat and cook without
stirring, until the sugar near the edge just starts to liquefy.

2.

Use a wooden spoon and begin stirring, encouraging the melted sugar
around
the edges toward the center, delicately stirring up any sugar melting on
the bottom as well. The sugar will start to look pebbly as it cooks,
but keep going until it is melted completely and an amber color. If you
think it is cooking too fast, lower the heat and keep stirring. Be
patient.

3.
Continue to cook until the sugar turns deep brown. Once brown, take it off of the heat!!!!

4.
Time to add the cream but here is my trick….only add a DROP at a time
and stir, stir, stir. This will eliminate the seizing of your caramel
and you will love me for this trick. Keep adding a drop at a time and
stirring until all of the cream is mixed in. Be patient…you have a
lot of cream so this will take a few minutes. Once smooth, add butter
and salt. Let cool. Will store in fridge up to one month. HA! As if it
will last that long…ever!!!! TOO delicious!! Use 1 cup in the trifle and save the other cup!

3. HERE IS THE RECIPE FOR THE STABILIZED WHIPPED CREAM I USED! IT WILL NOT DEFLATE LIKE REGULAR WHIPPED CREAM MIGHT.
WHIPPED CREAM FILLING:

4 tablespoons cold water
3 teaspoons unflavored gelatin
3 cups chilled heavy cream
1 1/2 cupS powdered sugar

Add the cold water to a small bowl, then sprinkle the gelatin over it. Allow to sit for about 10 minutes, until it has set.
In
a small skillet, add about 1/2-inch of water, and heat over medium-high
heat. Place the small bowl with the gelatin directly inside the
skillet. Stir the gelatin until it is melted, about 2 minutes. Remove
the bowl from the skillet.
In
the mixer, use whisk attachment and beat the
heavy cream & powdered sugar. Beat on high to soft peaks. Add in the melted gelatin
mixture and continue to beat until stiff peaks have formed.

TO
ASSEMBLE THE TRIFLE LAYER BROWNIES (I USED 3 CUT UP BROWNIES FOR EACH
LAYER), THEN SALTED CARAMEL AND TOP WITH CREAM. REPEAT UNTIL YOU REACH
THE TOP OF YOUR TRIFLE BOWL. KEEP CHILLED. I CHILLED MINE OVERNIGHT.