Chances are if your hosting or attending a Superbowl party, you are finalizing your menu plans. Don’t forget a sweet ending for the big party and check out my board of Learnist for some fantastic and festive ideas:

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We are celebrating Friendsgiving on Saturday.  Do you participate in this tradition?  It’s really just a great excuse to get together with the friends who you are thankful for, share a meal and make some memories.  I have participated in Friendsgiving with different groups of friends for several years now and, no surprise, I am in charge of dessert.  One of the hosts requested traditional pumpkin pie and I am happy to open another can of pumpkin, I just can’t get enough.  These Pumpkin Cream Sandwich Cookies that I shared with you last week are one of my new favorite pumpkin recipes

Pumpkin Chip Cream Sandwich Cookies {satisfymysweettooth.com}

as are these incredibly moist and fudgy Pumpkin Brownies.

Pumpkin Brownies {satisfymysweettooth.com}

You might think, what?  Pumpkin in brownies?  But trust me, the combination is so spectacular because the pumpkin adds zero pumpkin flavor, only incredibly moist, dense texture.  It’s almost like eating a piece of real fudge and these brownies are so ultra chocolatey when topped with your favorite chocolate frosting,  I brought half of these Pumpkin Brownies to book club and the rest to work and everyone who tasted them said they were incredibly delicious.  I would love to mix in chopped walnuts or pecans next time I make them because I love a little crunch in my brownies.

Pumpkin Brownies {satisfymysweettooth.com}

This recipe is from Averie Sunshine’s second cookbook Cooking with Pumpkin:  Recipes that go Beyond the Pie.

This book is brimming with delectable recipes that star pumpkin as the key ingredient.  One of the other recipes in the book that particularly got my mouth watering are these Salted Caramel and Pretzel Pumpkin Blondies, um what???

Averie has recipes for everything from breakfast goodies to cakes, cookies and pies to savory dishes that use pumpkin such as Soft Buttery Pumpkin Pretzels and Pumpkin Spice-Candied Nuts just to name a couple in that caught my eye immediately.  All of Averie’s recipes are simple to follow and don’t call for too many ingredients that you don’t already have in your pantry.  Each recipe is adjacent to a photo of the dish that will make you drool with anticipation while you wait for it to be ready.  I have followed Averie’s blog, Averie Cooks for quite awhile, so I already knew what she was capable of, but Cooking with Pumpkin really shows off her talents with creating recipes and photography.

Pumpkin Brownies

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 25 brownies

Pumpkin Brownies are so moist, fudgy and intensely chocolatey, if you're a true chocoholic, this recipe is for you!

Ingredients

  • 3/4 cup (12 Tbsp) unsalted butter, melted
  • 1 cup granulated sugar
  • 2/3 cup packed brown sugar
  • 2 eggs
  • 2 Tbsp coffee or water
  • 2 tsp vanilla
  • 3/4 cup pumpkin puree
  • 3/4 cup unsweetened cocoa powder
  • 1 cup flour

Instructions

  1. Preheat oven to 350 degrees. Line 9X9" baking pan with parchment paper and spray lightly with nonstick cooking spray.
  2. In a large bowl, using a spatula or electric mixer, mix together butter and sugars until combined and smooth.
  3. Mix in eggs, coffee, vanilla and pumpkin puree and mix well.
  4. Mix in cocoa powder and flour and mix just until combined and no streaks of flour remain.
  5. Pour the batter into the prepared pan and smooth the top with a spatula.
  6. Bake 32-34 minutes or until a toothpick inserted into the center comes out with only a few moist crumbs.
  7. Cool completely before removing from the pan.
  8. Top with your favorite chocolate frosting, cut, and serve.
  9. Recipe adapted from Cooking with Pumpkin by Averie Sunshine

*Countryman Press provided me with a review copy of this book but all opinions are, as always, my own.

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This fall has been the busiest fall that I can ever remember.  The busyness started immediately after Labor Day when my husband and took the trip of a lifetime to New Zealand and Bora Bora.  We road-tripped from Queenstown through the South Island and saw the most breathtaking, awe-inspiring scenery that made me feel so very small and grateful.

 

NZ2

NZ1

Then we sat on the beach for a week reading books, chasing tiny sand crabs and dipping into the bathtub-like perfectly warm and calm water of the lagoon as needed to cool off.

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Returning from almost three full weeks of vacation, I felt refreshed and excited to get back to work and back into the kitchen!

I have been squeezing in as much kitchen time as possible since my return and I couldn’t wait to share these Brookies (aka brownie cookies) with you.  I bet if you took a poll of Americans’ favorite sweet treats, more than 75% percent of Americans would answer either “chocolate chip cookie” or “brownie”.  My answer is always chocolate chip cookie.

Brookies {satisfymysweettooth.com}

With these Brookies, you get a brownie on the bottom and chocolate chip cookie on top, so you don’t have to choose between your two favorites, you get both!  It’s sort of like the mullet of desserts.  I mean that in the best way possible (you know, business in the front, party in the back : brownie on the bottom, cookie on top?).  What could be better??

Brookies {satisfymysweettooth.com}

I made these Brookies in a muffin pan and I loved the size and consistency that they turned out to be.  I mean you are eating two desserts at once, so they don’t need to be ginormous and I love that the muffin pan helps you make perfectly equally-sized Brookies.  Both the cookie and brownie components stay so soft and chewy which is exactly the way that I want my cookies and/or brownies to be.  And although the chocolate chip cookie is melded right on top of the brownie, you can still fully appreciate the individual flavor of both dessets.  Brookies are the perfect lunchbox, game day or after-school treat because no one has two choose only one of their two favorite desserts!

Brookies {satisfymysweettooth.com}

Brookies (aka brownie cookies)

Prep Time: 30 minutes

Cook Time: 18 minutes

Total Time: 48 minutes

Yield: 15 brookies

Why settle for one or the other when you can have both a brownie and chocolate chip cookie in one dessert?!

Ingredients

    Brownie layer
  • 1/2 cup plus 1/3 cup semisweet chocolate chips
  • 1/2 cup (8 Tbsp) unsalted butter cut into cubes
  • 3/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 3 large eggs
  • 1 tsp vanilla
  • 3/4 cup all-purpose flour
  • 2 Tbsp unsweetened cocoa powder
  • 1/2 tsp salt
  • Chocolate chip cookie layer
  • 1/4 cup (4 Tbsp) unsalted butter, room temperature
  • 2 Tbsp granulated sugar
  • 1/4 cup packed brown sugar
  • 1 large egg
  • 1/2 tsp vanilla
  • 1/2 cup all-purpose flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup semisweet chocolate chips

Instructions

    Brownie layer
  1. Liberally spray a regular-sized muffin pan with nonstick cooking spray.
  2. Place chocolate chips and butter into a medium, microwave-safe bowl. Microwave in 30-second increments until chocolate is melted and smooth. Stir with a spatula to combine.
  3. Stir in both sugars until well combined. Add eggs and vanilla and mix to combine.
  4. Add flour, cocoa powder and salt and mix until just combined.
  5. Using a cookie scoop or large spoon fill each cavity of the prepared muffin pan 1/3 full of brownie batter. Place the pan into the refrigerator while you mix the cookie dough.
  6. Chocolate chip cookie layer
  7. Preheat oven to 350 degrees.
  8. In another medium bowl, use an electric mixer to cream together butter and sugars until smooth and fluffy. Mix in egg and vanilla until well combined.
  9. Add flour, baking soda and salt and mix until well blended.
  10. Mix in chocolate chips.
  11. Using a cookie scoop or spoon, scoop a heaping Tbsp-sized ball of cookie dough out, roll it into a ball, flatten the ball slightly and place one cookie dough ball onto each cavity that is filled with brownie batter.
  12. Bake 16-18 minutes or until the cookie is lightly browned.
  13. Recipe adapted from Baked

fill muffin pan 1/3 full with brownie batter

Brookies {satisfymysweettooth.com}

shape cookie dough into flattened balls and top each cavity that has been filled with brownie batter with the flattened ball of cookie dough and bake

Brookies {satisfymysweettooth.com}

Brookies {satisfymysweettooth.com}

Brookies {satisfymysweettooth.com}

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Peanut Mallow Brownie Cups

A funny thing happened to me in my kitchen that resulted in these delicious bites of randomness.  I was in the process of making S’mores Brownie Bites because I am on a s’mores kick lately, and I had my brownie batter all mixed up, my marshmallows ready to go and then I realized that the few graham crackers that I thought that I had left over from S’mores Ice Cream Cake had become dessert in an act of desperation the night before!  I was so bummed, but did not want to run to the grocery store and had to use the brownie batter that I had already prepared so I looked through my pantry for brownie batter mix-in inspiration.

Peanut Mallow Brownie Cups {satisfymysweettooth.com}

My eye immediately caught the huge container of honey roasted peanuts that we always have on hand for snacking and I thought, people love the fluffernutter flavor combination (peanut butter and marshmallow cream), so why not still use the mini marshmallows that I had planned on and then throw in some of the peanuts?!  I wasn’t sure if my idea was going to be genius or a total flop and waste of ingredients, but I am happy to report that a slight panic over one missing ingredient resulted in the fantastically sweet & salty combination that is Peanut Mallow Brownie Cups!

Peanut Mallow Brownie Cups {satisfymysweettooth.com}

You already know how much I love anything individually-sized and that I have an obsession with cookie cups, so despite the unexpected manner in which these Peanut Mallow Brownie Cups came to be, they really don’t seem like that much of a stretch for me, do they?  The brownie batter is perfectly fudgey and not too sweet which makes the sweet, gooey marshmallows the perfect addition.  I always love a little crunch in my desserts and so the honey roasted peanuts are just the perfect little addition.

Peanut Mallow Brownie Cups {satisfymysweettooth.com}

I decided to top the Peanut Mallow Brownie Cups with a dab of quick peanut butter icing just so that I could decorate them with a few extra peanuts and marshmallows, but you could certainly skip that step.

Peanut Mallow Brownie Cups {satisfymysweettooth.com}

Peanut Mallow Brownie Cups

Prep Time: 10 minutes

Cook Time: 16 minutes

Total Time: 45 minutes

Yield: 12 brownie cups

Peanut Mallow Brownie Cups: Dense fudgey individually-sized brownies filled with honey roasted peanuts and mini marshmallows are the ultimate sweet and salty treat

Ingredients

  • 8 Tbsp (1/2 cup) unsalted butter
  • 3/4 cup semi-sweet chocolate chips
  • 1/2 cup sugar
  • 2 large eggs
  • 2 tsp vanilla
  • 1 cup flour
  • 3/4 cup miniature marshmallows, plus more for garnish, if desired
  • 1/2 cup honey roasted peanuts, plus more for garnish, if desired
  • For the optional peanut butter icing
  • 1/4 cup powdered sugar
  • 1 Tbsp peanut butter
  • 1-3 tsp milk

Instructions

  1. Preheat oven to 350 degrees and line a muffin pan with paper liners.
  2. In a large, microwave-safe bowl, melt butter and chocolate chips together in 30-second increments, stirring in between, until chocolate is fully melted and mixture is smooth.
  3. Mix in eggs and vanilla until well combined. (Make sure to mix immediately after adding eggs so that the hot chocolate mixture does not cook the eggs).
  4. Mix in flour just until you no longer see any streaks of flour remaining.
  5. Gently fold in the marshmallows and peanuts using a spatula or wooden spoon.
  6. Use an ice cream scoop or large spoon to fill paper liners in prepared pan 3/4 full of batter.
  7. Bake 16 minutes or until a toothpick inserted into the brownies comes out with only a few moist crumbs.
  8. Cool completely.
  9. For the optional peanut butter icing
  10. Put peanut butter in a small, microwave-safe bowl and microwave for 30 seconds, until it gets a bit runny.
  11. Mix in powdered sugar and stir until smooth.
  12. Add milk 1 tsp at a time to reach desired consistency.
  13. Spread a small amount of icing onto each cooled cupcake and top with extra marshmallows and peanuts if desired.

Peanut Mallow Brownie Cups {satisfymysweettooth.com}

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I regret that these bad boys missed making their debut in time for the Kentucky Derby, because for some reason, Bourbon Pecan Brownies seem like the perfect thing to eat while watching a horse race wearing a pretty dress and huge hat.  I can’t say I have ever been terribly excited about the event, but any excuse to get dressed up, sip sophisticated cocktails and bet on animals based on their funny names is just fine by me.

Bourbon Pecan Brownies {satisfymysweettooth.com}

Don’t worry, I’m sure you can think of plenty of other occasions to serve these Bourbon Pecan Brownies.  These brownies begin with a fairly traditional batter that gets chopped pecans mixed in.  The real magic begins when you pull these babies out of the oven.  The hot brownies are then bathed in bourbon that soaks into the warm surface and infuses every inch of the cakey, tender brownies.  Once the drunken brownies have cooled, they are topped with even more decadence when you smooth a bourbon-infused buttercream frosting over them.  And if that is not enough intoxicated brownie debauchery for you, I drizzled the top of the Bourbon Pecan Brownies with melted semisweet chocolate and decorated them with more pecan pieces.

Bourbon Pecan Brownies {satisfymysweettooth.com}

Bourbon Pecan Brownies

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Yield: 16-20 brownies (depending on what size you cut)

Bourbon Pecan Brownies are pure chocolate decadence basted in whisky and topped with bourbon-infused cream and melted chocolate

Ingredients

    For the brownies:
  • 1/2 cup sugar
  • 1/3 cup (5 1/2 Tbsp) unsalted butter, room temperature
  • 2 Tbsp water
  • 1 cup semisweet chocolate chips
  • 2 large eggs
  • 1 tsp vanilla
  • 3/4 cup all-purpose flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup chopped pecans
  • 2 Tbsp bourbon
  • For the bourbon frosting and topping:
  • 3 Tbsp unsalted butter, room temperature
  • 1 1/2 cups powdered sugar
  • 1 Tbsp bourbon
  • 1/2 tsp vanilla
  • 1/3 cup semisweet chocolate chips
  • extra pecans for garnish

Instructions

    For the brownies:
  1. Preheat oven to 350 degrees.
  2. Line an 8X8" pan with foil allowing the foil to overhang the edges slightly. Grease foil with nonstick cooking spray.
  3. In a small saucepan, over medium heat, cook sugar, butter and water until boiling, stirring occasionally.
  4. Remove pan from heat and stir in chocolate chips. Stir until melted and smooth.
  5. Crack eggs into a separate small bowl and mix in vanilla.
  6. Add eggs and vanilla to chocolate mixture while whisking constantly so that the eggs don't curdle.
  7. Finally, stir in flour, baking soda, salt and chopped pecans until just combined.
  8. Pour batter into prepared pan and smooth to even out the batter.
  9. Bake 20-24 minutes or until a toothpick inserted into the center of the brownies comes out with only a few crumbs on it.
  10. Immediately brush or gently pour the bourbon over the hot brownies and allow to cool completely before frosting.
  11. For the bourbon frosting and topping:
  12. In a medium bowl, using an electric mixer, beat the butter until smooth and creamy. Add powdered sugar, bourbon and vanilla and blend slowly until smooth.
  13. Use a spatula or the back of a spoon to spread the frosting onto the cooled brownies evenly.
  14. In a small, microwave-safe bowl, microwave remaining 1/3 cup semisweet chocolate chips in 30 second increments until melted and smooth.
  15. Spread melted chocolate over frosted brownies.
  16. Gently press additional pecans into the warm chocolate for decoration.
  17. Recipe adapted from Better Homes and Gardens Baking

Bourbon Pecan Brownies {satisfymysweettooth.com}

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