These rich, fudgy, coffee scented brownies, with caramel and whipped cream topping are inspired by one of my favorite coffee shop drinks, a caramel latte. I was thinking about how to get the caramel inside the brownies. With some methods, the caramel ends up over baked and chewy. Then I remembered poke cakes from my childhood. You poke holes all over a baked cake and pour whatever you like on top to soak into the holes. It worked beautifully with these brownies. To finish them off, I topped them with fluffy cream cheese whipped cream and a drizzle of caramel.
At the Brownie Mischief website, all types of brownies are welcome. We all know and love chocolate brownies. But there are other less common brownies in the universe, that deserve to shine too. Let me introduce you to Strawberry Sweetheart Brownies. These lovely pink creations aren’t strawberry cake or strawberry blondies. They contain white chocolate and they’re made with the same baking method as brownies. When you bake chocolate brownies, you want to be careful not to over bake them, to achieve the rich, fudgy texture. The same is true for these strawberry brownies. When you test for doneness, the toothpick should have a few moist crumbs attached to it. If the toothpick is clean, the brownies have baked too long and will likely be a little dry and cakey, although still edible. So make sure to test for doneness well before the end of the baking time!
The baking temperature for this recipe is 325ºF. I noticed that when baking in a heart shaped cake pan, things tend to bake unevenly because of the shape. So I used a lower temperature to help with even baking. If you don’t have an 8-inch heart shaped cake pan, you can also use an 8-inch round cake pan. To find the cake pan I used, click here.
To watch the Strawberry Sweetheart Brownies Instagram video, click here.
Who else loves those heart shaped boxes of chocolates we see at Valentine’s Day? That adventurous first bite of chocolate, when you don’t know which flavor you’re getting, is so much fun! I adore the fruit ganache filled chocolate bon bons. If you love bon bons too, you’ll love these brownies. They’re rich, fudgy and topped with a silky raspberry ganache that makes you feel like you’re biting into a raspberry truffle. The ganache adds an elegant touch to these brownies, so dried rose buds, rose petals and crispy chocolate pearls were my toppings of choice.
This isn’t the first time I’ve created elegant brownies. I displayed beautifully decorated brownies at two previous cookie conventions and they were well received. Elevated brownies are unexpected, but they’re definitely appreciated!
To watch the Raspberry Truffle Brownie Instagram video, click here.
This cake story has a happy ending. Once, many years ago, someone gave my grandparents’ neighbor a flourless chocolate cake. The neighbor had a slice and couldn’t finish it because it was too rich. She brought the cake over to my grandparents and they each had a slice and couldn’t finish them, because they were too rich. I had a slice and I couldn’t finish mine either and, well…you can guess why. So my grandparents, not wanting to be wasteful, put the cake in the freezer and forgot about it for a very long time. Whenever I opened the freezer and saw it, I wondered why none of us could eat more than a few bites of that rich cake. Although I don’t know for sure, it was probably because the ratio of chocolate to butter was off. But I do know that serving it with something acidic, like berries or raspberry sauce, would have helped immensely.
The happy ending to this story is that this flourless chocolate cake was created to be enjoyed to the last bite. It’s decadent, but not overly rich. It has a good balance, not too sweet or too bitter. The raspberry sauce and fresh raspberries compliment it perfectly. This luscious cake is also delicious with strawberries or any combination of berries you like. It’s also delicious served with salted caramel sauce. I wish my grandparents were still around to give my version of a flourless chocolate cake a try. I think they would have loved this cake and finished every last bite!
Imagine you’re in a beautiful room, reclining on a plush velvet chaise lounge. There’s a dainty table nearby. On the table is a cake pedestal with a little pyramid of small, perfectly plump, pink pastries. They’re filled with sweet, luscious strawberry cream. And they’re all yours. This Strawberries & Cream Profiteroles recipe can make that dream come true. Maybe not the velvet chaise lounge, but really any comfortable chair will do while you indulge in these delicious little gems. Profiteroles have a way of making you feel regal and majestic. I think princesses and princes snack on them. Most of us don’t have a personal pastry chef or the budget to order from a French bakery every day, but we can certainly follow a recipe and make one of the easiest pastry doughs there is. Choux pastry or pate à choux is used to make profiteroles, cream puffs, eclairs, churros and other pastries. Once you get the hang of it, the possibilities are endless.
This recipe features fresh strawberries, but frozen strawberries will work too. You can also substitute raspberries or peaches. To find the recipe for Peaches & Cream Profiteroles, click here. The strawberry purée can be made a day or two ahead and stored in the refrigerator. To make it easy on myself, I like to make the strawberry purée on day one, the pastry cream on day two, then make the profiteroles and strawberry icing and assemble on day three. It’s also helpful to practice the French culinary style of prep, mise en place, which means to have all of your ingredients and equipment in place before you begin. Everything will go much smoother and prevent you from feeling overwhelmed.
This is my new and improved Raspberry Lemonade Brownie recipe. The previous recipe was inspired by some lemon brownies I saw on Pinterest. I transformed them into Raspberry Lemonade Brownies and they were very good. But I knew I could improve them. I started over and after some experimentation, I came up with an even better version. I love the sweet-tart burst of flavor and color from the fresh raspberries. The icing contains no food coloring. Just three raspberries will give you that luscious shade of pink!
I want to clarify that lemon brownies are not lemon bars. We all know what a lemon bar is. The one we all know and love has a lemon curd filling on a shortbread crust, possibly drizzled with lemon icing or sprinkled with powdered sugar. The lemon brownie is a whole different animal. Don’t mistake lemon brownies for lemon cake either. Lemon brownies contain white chocolate which gives them a rich, fudgy texture like their chocolate cousins. We may be tempted to call them blondies, but blondies have a butterscotch flavor and typically don’t contain chocolate. Now that we got that straightened out, we can sleep peacefully tonight.
Summer is nearly over, and after the recent heatwave here in Southern California, I’m more than ready to welcome fall weather. But before I put on my fluffy sweater and dive into pumpkin spice everything, I want to enjoy the tail end of peach season, don’t you? Farmer’s markets and stores near my home are still brimming over with fresh peaches, so I picked up some peaches and decided to give them a proper goodbye and send them off in style.
I created some luscious peaches and cream filled, bite-size puffs of choux pastry, called profiteroles. They’re like cream puffs, only smaller. The filling is creamy, but so light and airy that I’m convinced that these profiteroles have no calories! The recipe I’m sharing with you uses fresh peaches, but feel free to substitute frozen peaches if fresh peaches aren’t available. There are a lot of steps to this recipe, but the steps are done in stages and are very easy to do.
I decorated my profiteroles with fresh, pesticide-free miniature rosebuds, also known as spray roses. If you can’t find miniature rosebuds, pesticide-free rose petals would be a good substitute. You may not get a chance to embellish these little beauties. They have a way of popping into people’s mouths even before you can decorate them!