I’m back!  It has been a crazy couple of weeks adjusting to our new lifestyle change, traveling to Hawaii for a week,

IMG_1060 and getting used to having a full-time job!  Thank you for being patient with me as I took a small hiatus from baking and blogging.

I will say, I have missed it and you so much!  I baked today and it was like visiting with an old friend!  I felt so good and complete!  And I cannot believe that I almost did not share these Toffee Brownie Cookies with you because I thought they weren’t pretty enough!

Toffee Brownie Cookies {Satisfy My Sweet Tooth}My brother tasted one of these Toffee Brownie Cookies and said that it was the best thing he had ever put in his mouth!  And he is my regular taste tester, so that means a lot coming from him!  These cookies are like a gooey, slightly under-baked brownie and they stay that way for days!  The soft and melty chocolate cookie center is contrasted perfectly with the crunchy and slightly salty toffee that is inside and that I sprinkled over the top of the cookies.

Toffee Brownie Cookies {Satisfy My Sweet Tooth}

When you bake these Toffee Brownie Cookies, you may be tempted to bake them longer than you should.  You will know they are done when the tops are cracked, the edges feel slightly firm, but the middle still feels very soft.  If you can resist baking them longer, and let them cool completely before removing them from the pan, your patience will be rewarded with an incredibly rich, tender and ooey gooey brownie-like cookie!

Toffee Brownie Cookies {Satisfy My Sweet Tooth}

Toffee Brownie Cookies

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Yield: 2 dozen

1 cookie

Tender and gooey brownie-like cookies stuffed with milk chocolate melts and toffee bits

Ingredients

  • 1 1/3 cup semi-sweet chocolate chips
  • 2 Tbsp unsalted butter
  • 3/4 cup brown sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1/2 tsp baking powder
  • pinch of salt
  • 1/4 cup flour
  • 3/4 cup toffee bits
  • 3/4 cup Hershey's Milk Chocolate Baking Melts

Instructions

  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats.
  2. In a microwave safe bowl, combine semi-sweet chocolate chips and butter. Heat in microwave in 30 second increments until chocolate is melted. Stir together until smooth. Set aside.
  3. In a large bowl, mix together eggs, vanilla and brown sugar.
  4. Add baking powder and salt and mix well.
  5. Mix in melted chocolate mixture.
  6. Mix in flour, toffee bits and baking melts.
  7. Drop large spoonfuls of the batter onto prepared baking sheets and bake for 12 minutes.
  8. Tops of cookies will appear cracked, but will still feel soft to the touch in the middle. Do not over bake them, they will set up as they cool.
  9. Cool cookies completely on baking sheet.
  10. Garnish with additional melted chocolate and toffee bits if desired.
  11. Recipe adapted from The King Arthur Flour Cookie Companion

Notes

Per cookies: Calories: 154 Fat: 8g Carbohydrates: 21g

Toffee Brownie Cookies {Satisfy My Sweet Tooth}

Toffee Brownie Cookies {Satisfy My Sweet Tooth}

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With my husband’s new lifestyle change, I wanted to come up with a relatively healthy and low carb treat for Easter weekend.  I will admit that I am not the biggest fan of Splenda, but until I try out some other zero calorie sweeteners, I know that it is a safe choice that I can bake with while keeping the carb count to a minimum.  These Low Carb Carrot Cupcakes with Cream Cheese Frosting taste anything but healthy, but are truly a dessert you can feel good about eating!

Low Carb Carrot Cupcakes {Satisfy My Sweet Tooth}

I actually cut the amount of flour down in this recipe and the consistency was quite perfect.  These Low Carb Carrot Cupcakes were so soft and moist which also was a result of the cup of grated carrots that is added into the batter.  Who can complain about getting some additional veggies in your diet while eating a cupcake??

Low Carb Carrot Cupcakes {Satisfy My Sweet Tooth}

The cream cheese frosting on top of these cupcakes is just as luscious as any frosting you have ever tasted and it only has 1/4 cup of powdered sugar!  Flavored extracts are so great for adding sweet flavor without adding too much extra sugar.

Low Carb Carrot Cupcakes {Satisfy My Sweet Tooth}

We felt so good about eating these Low Carb Carrot Cupcakes that I called them “muffins” and we ate them for Easter breakfast!

I mentioned that I will be including some nutritional values in my recipes from now on, so please find that information at the bottom of the recipes if you are interested.

Low Carb Carrot Cupcakes

Prep Time: 15 minutes

Cook Time: 14 minutes

Total Time: 29 minutes

Yield: 10 cupcakes

1 cupcake

Low Carb Carrot Cupcakes are deceivingly healthy and blatantly delicious!

Ingredients

    For the cupcakes:
  • 1 cup grated carrots
  • 2 eggs
  • 3 Tbsp canola oil
  • 1 cup Splenda (or sugar)
  • 1/4 cup nonfat plain Greek yogurt
  • 1 tsp vanilla
  • 1/2 cup white whole wheat flour
  • 1/2 cup all-purpose flour
  • 2 tsp ground cinnamon
  • 2 tsp baking powder
  • For the frosting:
  • 3 Tbsp unsalted butter, room temperature
  • 4 oz. 1/3 less fat cream cheese, room temperature
  • 1/4 cup powdered sugar
  • 2 tsp vanillla

Instructions

    For the cupcakes:
  1. Preheat oven to 350 degrees and line a muffin pan with paper liners.
  2. In a large bowl, mix together carrots, eggs, oil, Splenda, yogurt and vanilla.
  3. Add flours, cinnamon and baking powder and mix well.
  4. Fill muffin cups 1/2 full of batter.
  5. Bake 14 minutes or until toothpick inserted into muffins comes out clean.
  6. Cool completely before frosting.
  7. For the frosting:
  8. Mix all ingredients until smooth and creamy.
  9. Top each cupcake with frosting.

Notes

Per cupcake: Carbs: 15g Calories: 184

Low Carb Carrot Cupcakes {Satisfy My Sweet Tooth}

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