Banana Nutella Blonde Brownies


  • 1/2 cup butter, melted
  • 2 cups brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe banana
  • 2 cups flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup Nutella

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  • Preheat the oven to 350 degrees. Spray a 9×13 pan with non-stick spray.
  • Beat the butter and sugar until completely mixed. Add the eggs, vanilla, and banana and beat again.
  • Stir together the flour, salt, and baking powder. Slowly beat the dry ingredients into the butter mixture.
  • Spread the batter in the prepared pan. Place the Nutella in a microwave safe bowl. Heat for 30 seconds. Stir and drizzle in lines across the batter. Use a knife to swirl gently. Bake for 35-37 minutes. Remove and let cool completely before cutting into 24 squares. Store in a sealed container.

From Inside Bru Crew Life


Vegan Chocolate Chip Coconut Macadamia Nut Bars

For the Cookie Base:
  • 1/4 C (36g) Confectioners Sugar
  • 1/3 C (66g) Coconut Oil, unrefined, virgin, room temperature, soft
  • 1 1/2 tsp Vanilla Bean Paste or Extract
  • 1 C (158g) All Purpose Flour (I use Bob’s Red Mill Organic)
  • 3 Tbs Unsweetened Cocoa Powder
  • 1/4 tsp Sea Salt
  • 3 Tbs Water
For the Sweetened Condensed Coconut Milk (Yields about 1 cup or 256g):
  • 13.6 oz (385g) Full Fat Coconut Milk (1 Can)
  • 1/4 C (36g) Confectioners Sugar
  • 1 tsp Vanilla Extract
For Layering:
  • 1 C (200g) Mini Chocolate Chips or Dark Chocolate Morsels**
  • 1 C (100g) Shredded Coconut, unsweetened
  • 1 C (150g) Macadamia Nuts, halves or rough chopped*
For Drizzle (optional):
  • 3 Tbs Mini Chocolate Chips or Dark Chocolate Morsels
  • 1/2 tsp Coconut Oil, melted

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For the Cookie Base:
  1. Preheat oven to 350F (180C). Line an 8″x8″ (20cm x 20 cm) baking pan with parchment paper. Set aside.
  2. In a medium mixing bowl whisk the sugar, oil, and paste/extract throughly. It will be smooth. Sift in the flour, cocoa and sea salt and add the water. Use a spoon to mix until a shaggy, crumbly yet hydrated mixture forms. Press the dough into the pan in an even layer.
  3. Bake at 350F for 28-30 minutes. The cookie crust will still be soft, but baked through. Pop in refrigerator to cool for at least 20 minutes.
For the Sweetened Condensed Milk:
  1. Meanwhile, while the cookie crust is baking, in a medium sauce pan, whisk the coconut milk and sugar and heat on medium. When the edges of the milk start to bubble with a few in the middle, turn the heat low. It will continue to slowly bubble. Cook for about 20-30 minutes, whisking every 2-3 minutes reducing the milk by a little over 1/3. (Please note the time it takes to reduce down to one cup can vary depending on the temperature of your low setting. Additionally, because water content in coconut milk can very, this will also be a factor in reducing the milk. Just keep the temperature low and an eye on it.) You’ll need one cup (256g) for the bars. If it starts to look somewhat caramel or gelatinous, it’s over-cooked. We’re going for a thicker consistency, but not a color change. To test, coat the back of a wooden spoon, blow on it to slightly cool, and run your finger through the middle. If the remaining milk stays pretty much in place, it’s ready.
  2. Remove the milk from the heat and sauce pan as soon as it’s done cooking pouring it into a heat proof container (I use a Ball jar). Stir in the vanilla extract and place it in the freezer for about 30 minutes to cool, stirring occassionally.
To Assemble and Bake:
  1. Once the cookie layer is cool, spread the chocolate chips in an even layer on top of the cookie layer. Top with an even layer of coconut. Drizzle about 1/2 C (128g) of the cooled condensed milk over the coconut layer. Top with macadamia nuts in an even layer, then drizzle another 1/2 C (128g) of condensed milk over the top of the nuts making sure the corners get attention too! You may have a bit of milk left over.
  2. Bake at 350F for 25-28 minutes rotating the pan 1/2 way through baking. The nuts should be toasty and golden. Cool completely at room temperature, or pop it in the fridge for about an hour and a half to cool before drizzling and cutting.
For the Drizzle:
  1. On the lowest heat setting, melt the chocolate chips in the microwave, about 20 seconds at a time, stirring throughly after each period of warming. Stir in the melted coconut oil. Using a spoon or fork, scoop some melted chocolate up and drizzle over the bars.
  2. Score the bars on any area that touches the baking dish with a knife then using the parchment as handles, lift the bars out of the pan. Cut into equal pieces. Store in a covered container at room temperature for up to 3 days.
*Look for raw or lightly toasted macadamia nuts. I’ve used unsalted and lightly salted maca nuts in this recipe. Both are fabulous!
**Look for Enjoy Life brand mini chocolate chips or Equal ExchangeOrganic Dark Dark Chocolate. I like the dark chocolate better because they aren’t quite as sweet as the minis, and they’re organic but they can be difficult to find.

From Vanilla and Bean

Brownie Pizza


For the Brownie Pizza
    • ½ cup (4 oz.) unsalted butter
    • 1½ oz. unsweetened chocolate
    • 1½ cups semisweet chocolate chips, divided
    • 1 large eggs
    • ½ cup sugar
    • ½ Tbsp vanilla extract
    • 1/3 cup all-purpose flour
    • ¾ tsp baking powder
    • pinch salt
For the Toppings
  • various candy bars, chopped
  • marshmallows
  • sprinkles

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For the Pizza
  1. Preheat oven to 350°F.
  2. Grease and flour a 9” or 10” round cake pan; set aside. (Note: A cake pan with a removable bottom will make this project much easier!)
  3. Using a medium saucepan, add the butter, unsweetened chocolate and ½ cup of chocolate chips. Place over medium-low heat, stirring often, until butter and chocolate have fully melted; set pan aside to cool.
  4. In a medium bowl, whisk together the eggs, sugar and vanilla. Stir the egg mixture into the warm chocolate mixture.
  5. In a separate bowl, sift together the flour, baking powder and salt. Stir the flour mixture into the chocolate mixture.
  6. Stir ¼ cup of chocolate chips into the batter.
  7. Pour batter into prepared baking pan. Bake at 350°F for 18-20 minutes, or until a toothpick inserted into the brownie comes out mostly clean.
  8. As soon as you remove the brownie from the oven, sprinkle the remaining ¾ cup of chocolate chips evenly across top of brownie. (Tip: Leave a 1” border around the edge for your pizza “crust”.)
  9. Let cool for 5 minutes and then use an offset spatula to smooth the melted chocolate chips evenly around the top of the brownie. Gently press chopped candy bars and other toppings into the melted chocolate. Let cool fully before slicing.

From Spiced Blog

Nutella Brownies Pretzel Crust

For the crust:
  • 2 cups crushed into small pieces pretzels + ½ cup for sprinkling
  • 5 tablespoons (75g) unsalted butter, melted
For the brownies:
  • 2 sticks (225g) unsalted butter
  • 1¼ cups semisweet chocolate chips
  • ⅓ cup Nutella
  • ¾ cup unsweetened cocoa powder
  • 1¼ cups sugar
  • ¼ cup brown sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 4 eggs
  • 1½ cups all-purposeflour
For the frosting:
  • ½ cup unsalted butter, softened
  • ⅓ cup Nutella
  • ½ cup unsweetened cocoa powder
  • 1½ cups powdered sugar
  • 3-4 tablespoons heavy cream

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  1. Preheat oven to 350°F (175°C).
  2. Line a 9×13 inch baking pan with foil, allowing excess to hang over edges. Spray with cooking spray.
  3. In a bowl, combine the pretzels with the melted butter. Press into the prepared pan. Set aside.
  4. Place the butter and the chocolate chips in a bowl and heat in a microwave in 30 second intervals, stirring after each one, until smooth.
  5. Stir in the Nutella and cocoa powder until combined. Add the sugar, brown sugar, vanilla extract, and salt. Stir to combine. Stir in the eggs, one at a time. Stir in the flour until just combined. The batter should be thick.
  6. Spread the batter over the crust. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool before frosting.
  7. In a bowl, beat together the butter and Nutella until smooth. Add the cocoa, sugar, and heavy cream, and beat once again until smooth and fluffy. If it is too thick, add more heavy cream, 1 tablespoon at a time.
  8. Spread the frosting over the top, sprinkle with pretzels and enjoy!

From Yummy Addiction

Thin Mints Brownieswith Chocolate Chunks

  • 1 (14.1 ounce) box Pillsbury™ Thin Mints® Brownie Mix with Chocolate Chunks in the Mix
  • 3 tablespoons water
  • ⅓ cup oil
  • 1 egg

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  1. Set oven to 350 degrees F for metal or glass pan. For dark coated pan, set oven to 325 degrees F. Coat bottom of pan with no-stick cooking spray.
  2. Stir brownie mix, water, oil and egg in bowl until blended, about 50 strokes. Spread into pan.
  3. For 8×8-inch pan, bake for 29-32 minutes.
  4. For 9×9-inch pan, bake for 26-29 minutes.
  5. Cut and serve when completely cooled. Store loosely covered.

From The Seasoned Mom

Chocolate Mousse Brownies

brownie layer
  • ¾ cup flour
  • ½ cup cocoa powder
  • ½ teaspoon salt
  • 12 tablespoons butter
  • 1½ cups sugar
  • 1 teaspoon vanilla
  • 2 eggs
mousse layer
  • ¾ cups miniature marshmallows
  • ¾ cup semi-sweet chocolate chips
  • ¼ cup milk
  • 1 cup heavy whipping cream
chocolate drizzle (optional)
  • ⅓ cup semi sweet chocolate chips
  • 3 tablespoons heavy cream
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  1. Preheat oven to 350 degrees. Line a 9×9 inch square pan with nonstick foil and lightly grease.
  2. Melt butter over medium heat. Once completely melted, continue to stir over medium heat for 2-3 minutes until the color changes from yellow to a golden amber color. Remove from heat.
  3. In a large bowl whisk flour, cocoa powder, salt, and sugar. Add melted butter, vanilla, and eggs and mix to combine.
  4. Pour brownie mixture into prepared pan and bake for 25-30 minutes until an inserted toothpick comes out clean. Allow to cool completely on a wire rack.
  5. While the brownie layer is baking, begin to prepare the mousse. Add marshmallows, chocolate chips, and milk to a medium sauce pan and stir over medium-low heat until melted and smooth. Allow mixture to cool while brownies cool.
  6. When brownies are cooled, finish the mousse layer. Add heavy cream (it should be very cold straight from the fridge) to a large bowl and mix until stiff peaks form. Add cooled chocolate mixture and mix til smooth. Spread mousse over cooled brownie layer.
  7. For the chocolate drizzle (optional) add chocolate chips and heavy cream to a heat safe bowl and microwave on half power for 2 minutes. Stir, and return to microwave (at half power) for 20 seconds at a time stirring after each, as needed til mixture is completely melted and smooth. Allow to cool slightly before drizzling over mousse layer.
  8. Chill for at least 30 minutes before cutting into bars and serving.

From Le Creme de la Crumb

Slow Cooker Brownie Pudding


  • 1 box Brownie Mix (approximately 18 ounces, get the 9×13 pan size)
  • Eggs, water, and oil called for on the brownie mix box
  • 1 package (about 3.9 ounces) instant chocolate or chocolate fudge pudding mix
  • 2 cups milk (regular or nonfat)
  • Ice cream or whipped cream for serving, optional

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  1. Spray a 6-7 quart slow cooker with nonstick cooking spray.
  2. Prepare brownie mix as directed on the back of the box. Pour into prepared slow cooker.
  3. Whisk pudding mix and milk in a medium sized bowl until smooth. Pour carefully over the brownie mix in the crockpot.
  4. Cover the crock pot with a paper towel and place the lid on top (to catch the condensation). Cook on high power 2-3 hours. It will probably take at least 2 1/2 hours, but start checking it after 2. Some of the pudding stays on the top and stays wet looking, so you cannot trust the toothpick test and it will stay somewhat jiggly until it’s done. Watch the edges – when they look somewhat dry and done, then the pudding is ready. Baking time will be different for every slow cooker, but after 3 hours on high it should be done. You don’t want to overcook it or the brownie (which is on the bottom) will be dry.
  5. Serve warm with ice cream or whipped cream. Store in an airtight container in the regfrigerator for up to 3 days.

From Crazy For Crust

Triple Chocolate Coconut Brownies

  • 250g salted butter
  • 350g granulated sugar
  • 100g unsweetened cocoa powder
  • 4 large eggs
  • 125g flour
  • 1 teaspoon baking powder
  • 50g desiccated coconut
  • 100g walnuts, chopped
  • 50g dark chocolate chips
for the topping
  • melted milk chocolate
  • melted white chocolate

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  1. Pre-heat the oven to 180°c and line a 30cm x 20cm baking dish with parchment paper.
  2. In a pot, melt the butter, sugar and cocoa together over medium heat. Allow to melt, while stirring for approximately 5 minutes.
  3. Transfer the mixture to a mixing bowl and allow to cool for 5-10 minutes.
  4. Beat in the eggs, one at a time, mixing well after each addition.
  5. Stir in the flour, baking powder and coconut, mixing well.
  6. Stir in the walnuts and dark chocolate chips then transfer the batter to the prepared dish.
  7. Place in the oven and allow to bake for 25-30 minutes or until the edges are set and the center is still squidgy and a little soft.
  8. Remove from the oven and allow to cool then drizzle over the melted chocolate.
  9. Slice and serve.

From Simply Delicious

Better-Than-Box-Mix Brownies


⅓ (28 grams) cup Dutch-processed cocoa
½ cup + 2 tablespoons (148 ml) boiling water
2 ounces unsweetened chocolate, finely chopped
4 tablespoons (57 grams) unsalted butter, melted
½ cup plus 2 tablespoons (140 grams) vegetable oil
2 eggs
2 egg yolks
2 teaspoons vanilla extract
2½ cups (496 grams) granulated sugar
1¾ cups (248 grams) all-purpose flour
¾ teaspoon salt
1 cup (170 grams) semisweet chocolate chipsCaptura de pantalla 2016-09-08 a las 17.50.35.png


1. Adjust oven rack to lowest position and heat oven to 350 degrees F. Line a 9×13-inch baking pan with foil, leaving about a one-inch overhang on all sides. Spray with nonstick cooking spray.

2. Whisk cocoa powder and boiling water together in a large bowl until smooth. Add the unsweetened chocolate and whisk until the chocolate is melted. Whisk in the melted butter and oil (the mixture may look curdled at this point, that’s okay!). Add the eggs, yolks, and vanilla extract, and whisk until smooth and homogeneous. Whisk in the sugar until fully incorporated. Add the flour and salt and mix with a rubber spatula until combined. Fold in the chocolate chips.

3. Scrape batter into prepared pan and spread into an even layer. Bake until a toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer the pan to a wire rack and cool for 1½ hours.

4. Using the foil overhang, lift the brownies from pan. Place the brownies on the wire rack and cool completely, about 1 additional hour. Cut into 2-inch squares and serve. Brownies can be stored in an airtight container at room temperature for up to 4 days.


From Brown Eyed Baker.

Ina’s Outrageous Brownies


16 ounces unsalted butter
16 ounces semisweet chocolate, finely chopped
6 ounces unsweetened chocolate, finely chopped
2¼ cups granulated sugar
6 extra-large eggs (or 7 large eggs)
2 tablespoons vanilla extract
1¼ cups all-purpose flour, divided
1 tablespoon baking powder
1 teaspoon salt
3 cups chopped walnuts
12 ounces semisweet chocolate chipsCaptura de pantalla 2016-09-08 a las 17.44.59.png


1. Preheat the oven to 350 degrees F. Grease and flour a 13×18-inch rimmed half sheet pan (or grease and line with parchment paper).

2. Place the butter, semisweet chocolate and unsweetened chocolate in a medium bowl and microwave on 50% power in 30-second increments, stirring after each, until completely melted and smooth. (Alternately, you can also melt the butter and chocolates in a double boiler on the stovetop). Allow to cool slightly.

3. In a large bowl, stir together the sugar, eggs, and vanilla with a wooden spoon. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature.

4. In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture and stir gently with the wooden spoon until mostly combined. In a medium bowl, toss the walnuts and chocolate chips with the remaining ¼ cup of flour, then add them to the chocolate batter and stir until totally incorporated. Pour into the baking sheet and spread into an even layer.

5. Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for an additional 15 minutes, or until a toothpick comes out clean. Allow to cool thoroughly, then refrigerate for at least 1 hour, and cut into 20 large squares. Leftover brownies can be stored in an airtight container in the refrigerator for up to 1 week.

From Brown Eyed Baker.