brownie | Bewitching Kitchen

These three recipes are absolutely delicious, I cannot pick the top favorite, no matter how much thought I put into it. I will list them in the order they materialized in my kitchen, over the past couple of months. Each recipe has some interesting twist that makes it special. They are available online, so I provide you the links to the original author, because giving credit matters!

BAKE #1
HERMIT BARS WITH LEMON GLAZE

RECIPE AVAILABLE HERE

If you are into spiced cookies, this is THE most delicious bar concoction you will ever taste. Period. I have made Hermit cookies in the past, but this bar format with the lemon glaze on top is infinitely better. I urge you to try it. As usual, Helen’s instructions are absolutely spot on. The bar component bakes beautifully, it will end up with the perfect height to welcome the luscious lemony topping.

All flavors go together beautifully and the texture is also wonderful. I cannot recommend this recipe enough! Please make it…

BAKE #2
STRAWBERRY CURD BROWNIE BITES WITH MERINGUE

RECIPE AVAILABLE HERE

Look at those cutie pies! Or should I say cutie-brownies instead? The twist in this recipe is the topping, a strawberry curd… OMG that is to die for! I advise you to make the curd the day before, then the recipe is super easy. The brownie component calls for almond flour, which gives it a very nice texture and slightly more complex taste. Adding the meringues on top is a cute detail that you can skip if you like to simplify it. My only change from the recipe as published by Amisha, was to make the meringues separately – I used a Swiss meringue recipe for that, and just placed them on top of the brownies while they were still a tad warm.

Above you see some of the steps involved to make this delicious concoction…

To make them, I used this silicone pan, which was also used for the other brownie in this post. It makes for a super polished final look.

BAKE #3
ANNA OLSON’S FUDGE BROWNIES WITH SALTED PECANS

RECIPE AVAILABLE HERE

What makes this recipe special is definitely the addition of the pecans, both in the brownie batter and to top each little square. Do not omit the flake salt, it definitely works a special kind of magic here. I have made this recipe years ago, but now I found it available online and feel it is ok to share. It is from one of her great cookbooks, Bake with Anna Olson, which I bought in 2018 (according to my amazon records!).

I am obviously in love with my little brownie pan, and use it often. If you’ve missed it, I included the link to get it in the previous recipe.

Thank you Helen, Amisha and Anna for three absolutely great recipes!

ONE YEAR AGO: Banana Bread from the Experts

TWO YEARS AGO: Shrimp Stir-Fry with Snow Peas and Cashews

THREE YEARS AGO: Pickled-Roasted Chickpeas with Cashew Cream

FOUR YEARS AGO: Twice-Baked Goat Cheese Souffle

FIVE YEARS AGO: A Star from England in the Bewitching Kitchen

SIX YEARS AGO: Hommage to the Sun

SEVEN YEARS AGO:The Fabulous Three
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EIGHT YEARS AGO: Turkey-Chorizo Burger with Green Chile Dressing
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NINE YEARS AGO:Taco Salad
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TEN YEARS AGO: Semolina Sourdough Boule
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ELEVEN YEARS AGO:Forgive me, for I have sinned
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TWELVE YEARS AGO: Cracked Wheat Sandwich Bread
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THIRTEEN YEARS AGO: Au Revoir, my Bewitching Kitchen
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FOURTEEN YEARS AGO:French Bread

This is a super simple bake, perfect for the season. Toughest part of the recipe? Cutting the mini-eggs in half. But don’t skip that step, it makes them better dispersed in the brownie batter and easier to cut after baking. Just be careful.

MINI-EGG BROWNIES
(slightly modified from Kitchen Mason)

200g mini-chocolate eggs
110g unsalted butter
110g semi-sweet chocolate
2 Eggs
125g granulated sugar
100g brown sugar
1 tsp Vanilla Extract
1/4 tsp Salt
60g all-purpose flour
2 tbsp cocoa powder (Dutch processed)

Lightly grease and line an 8 inch square baking pan with parchment paper, and heat the oven to 350F.

Measure half of the mini-eggs and cut in half.

Melt the butter with the chocolate in a microwave, gently. Let it cool slightly and add the eggs, whisking until fully smooth. Add the sugars, and beat until fully dissolved. Add the vanilla, salt, and sift the flour and cocoa powder on top. Gently fold the batter until no dry bits remain. Add HALF the mini-eggs preciously cut and HALF the whole mini-eggs. Mix briefly and pour the batter into the pan.

Distribute the remaining eggs (cut and whole) over the surface, gently pressing them a little bit into the batter.

Bake for 25 to 30 minutes, until the top is crispy and dry. Do not over-bake. Allow to fully cool before cutting in small squares.

ENJOY!

to print the recipe, click here

Comments: Hard to come up with a simpler bake, apart from slicing the mini-eggs, it’s something you could do with kids. You can definitely use any brownie recipe you are fond of, and incorporate the mini-eggs the way this one does. But keep the basic recipe simple, this will be all about the little eggs dispersed in the brownie. Adorable little bake!