A triple threat— these fudgy brownies start with a base of melted chocolate, are studded with chocolate chips, and topped with a rich chocolate ganache.
Sometimes I go crazy and make claims that I’m not much of a chocolate person. And that is definitely, absolutely 100% not true.
Put a pan of brownies in front of me and I’ll show you how much I love chocolate. I’m even pretty sure that I could have made these brownies disappear in record time if they weren’t destined to be shared at our Sunday family dinner.
Here’s a fun new way to decorate cookies for the holidays— frost brownie cut-outs instead! Recipe developed in partnership with Go Bold with Butter.
While frosting sugar cookies is a family tradition that I am quite fond of, it can often be a somewhat frustrating experience.
The cookies spread during baking and Santa and his eight tiny reindeer turn into indistinguishable blobs. Or the cookies burn because we’re having too much fun to pay close enough attention. And by the time we get to frosting we just don’t care anymore and our creativity takes a back seat to our sweet-tooth hunger pains.
So this year I’m changing things up and frosting fudgey brownies instead. One-bowl brownies couldn’t be an easier substitute for rolled sugar cookies, and who wouldn’t love the chocolate switcheroo? And here’s the real clincher: brownie scraps to munch on.
Pumpkin, chocolate and pecans come together in these decadent seasonal brownies.
Hello, October! I welcome you with open arms. Bring on chilly mornings and soup. I’m ready to wear my cute boots and rake leaves. Just don’t bring snow, okay?
I’ve decided this fall to try harder to get into the whole pumpkin thing, since this is the time of year when everyone goes crazy for it. Some of you who have been reading my blog for a while may remember that pumpkin and I don’t exactly get along.
But you know what is a good mediator between me and pumpkin? Chocolate. Chocolate really does make everything better.