Is it a bar or is it cake? Both! This cake bar will satisfy a carrot cake lover and maybe even convert some carrot cake haters. I love the cute but simple decor covering an amazing flavor of warm spices and flavors in a moist tender cake. This is a good one to add to your Easter recipes!   

Carrot Cake Bars Ingredients

Carrots are obviously the key to this recipe, but it's important to use good-quality ingredients. If you don't like the stringy texture of graded carrots, you can pulse them in a food processor to break down the shreds for a more consistent cake texture. You can grate your own, or a good cheat is buying shredded carrots from the store.

Oil is the key to moisture in this cake. Many of our cake recipes use butter like the white velvet cake, coconut cake, and even my chunky carrot cake recipe, but oil will keep this cake moist even if it's cold or at room temperature.

Spices enhance the flavor of the carrot, and you can customize the spice combinations to your liking. I kept it simple, but allspice and cloves are good additions to carrot cake as well.

Buttermilk adds a tangy flavor to the cake and it tenderizes the crumb. If you do not have buttermilk you can substitute by adding a teaspoon of lemon juice to a cup of regular milk. Check out my buttermilk substitutes blog post for more recipes.

How to Make Carrot Cake Bars

There are 4 separate components to making these carrot cake bars; the cookie crust, the carrot cake, the cream cheese frosting, and the piped carrot decorations. This cream cheese frosting recipe is made without powdered sugar and has a cheesier flavor and smoother consistency. If you like a sweeter frosting though, try my traditional cream cheese frosting.

Making the Crust

1. Spray a 9"x13" baking pan with cooking spray and preheat the oven to 350°F and position the rack in the center of the oven. Pro-tip: If you line the pan with parchment paper, leave some overhang and it will be easy to lift the cake out of the pan.
2. Grind the cookies and salt into crumbs in a food processor. 
3. Melt the butter in the microwave and then add it to the crumbs and pulse briefly to combine.
4. Press the crumb mixture evenly into the bottom of the baking pan, then set it aside while you mix the cake. 

Making Carrot Cake

1. Shred the carrots using a food processor with a grating attachment or by hand with a box grater.
2. Combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a large bowl and set aside.
3. Combine the buttermilk and vanilla extract, and set aside. 
4. Add granulated sugar, brown sugar, and oil to the bowl of a stand mixer and mix until combined.
5. Add the eggs one at a time, letting each combine fully before adding the next.
6. Turn the mixer to medium speed and mix until it lightens in color, about 2 minutes. 
7. With the mixer on low speed, add half of the flour mixture and then half the buttermilk mixture. Repeat the process with the dry ingredients and the wet ingredients until everything is combined.
8. Stop the mixer, and then fold in the carrots with a spatula. 
9. Pour the carrot cake batter over the pressed crumbs and bake for 35-40 minutes until a toothpick comes out of the cake clean. 

Making Cream Cheese Frosting

1. Make sure the butter and cream cheese are both slightly warm and at the same temperature. If one is colder than the other, they will not mix together properly and create lumps.
2. Begin mixing the cream cheese in the bowl of a stand mixer with a paddle attachment until it's smooth.
3. Then, add the butter in chunks and mix until incorporated. Pro-Tip: Using an electric mixer works really well for cream cheese frosting because it emulsifies the butter and cream cheese quickly. Just be careful not to over-mix.
4. Once the butter is incorporated, add the granulated sugar and vanilla. Continue to mix for 30 seconds to 1 minute until smooth and the sugar is dissolved. 
5. Cover with plastic wrap until you are ready to frost the cake. Keep the remaining frosting in the refrigerator as cream cheese frosting should not be stored at room temperature for more than 4 hours.

Assembling the Carrot Cake Bars

1. Once the cake has fully cooled, remove the cake from the pan and place it on a cutting board or the plate you choose to serve it from. The cake can also be left in the cake pan for transporting and serving as well. To remove this cake, loosen the edges of the cake with a knife. Place a board on top of the cake pan, then flip it out and remove the pan.
2. Then, place the serving board or plate on the cake (bottom side up) and flip it back over so the top of the cake is upright again.
3. Spread an even layer of cream cheese frosting on top of the moist carrot cake and create some pretty rustic swooshes with an offset spatula. 
4. Put about ½ cup of cream cheese frosting in a small bowl, add a drop of orange food coloring, and mix it together. Repeat this with a few drops of green food coloring in another bowl.
5. Fill 2 piping bags, the orange fitted with a small round tip and the green fitted with a leaf tip.
6. Score lines on the top of the frosting to determine the number of servings you would like.
7. Pipe a carrot shape on top of the bars with the orange frosting by starting thin and getting thicker at the top.
8. Using the green frosting, add some leaves on top of the carrot.
9. Cut the cake bars, cleaning the knife between cuts to avoid drag.
10. Keep the remaining cake in an airtight container in the refrigerator for up to 5 days. This cake also freezes well for up to 2 months. 

FAQ

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Carrot Cake Bars

Carrot Cake Bars are my new favorite way to eat carrot cake. Enjoy all of the flavors of a classic carrot cake with cream cheese frosting in a casual, fun way! Soft, moist, and perfectly spiced, these dessert bars make a quick snack, easy dessert, or breakfast treat! 

Course Dessert

Cuisine American

Prep Time 25 minutes minutes

Cook Time 35 minutes minutes

Chilling Time 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 12 bars

Calories 765kcal

Author Elizabeth Marek

Equipment

• 1 9" x 13" rectangular metal pan

Ingredients

Carrot Cake Bars Crust

• 1 box pecan or vanilla shortbread cookies
• ¼ cup unsalted butter
• 1 pinch salt

Carrot Cake

• 1 ¾ cups all purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoon cinnamon
• 1 teaspoon ginger
• ½ teaspoon nutmeg
• 4 large eggs
• 1 cup granulated sugar
• 1 cup brown sugar
• ¾ cup vegetable oil
• ½ cup buttermilk room temperature
• 1 teaspoon vanilla extract
• 5 cups shredded carrots

Cream Cheese Frosting

• 2 cups cream cheese softened and room temperature
• ¾ cup unsalted butter softened and room temperature
• ¾ cup granulated sugar
• ¼ teaspoon salt
• 1 teaspoon vanilla extract

US Customary - Metric

Instructions

Making the Crust

• Spray a 9"x13" baking pan with cooking spray and preheat the oven to 350°F and position the rack in the center of the oven. Pro-tip: If you line the pan with parchment paper, leave some overhang and it will be easy to lift the cake out of the pan.
• Grind the cookies and salt into crumbs in a food processor. 
• Melt the butter in the microwave and then add it to the crumbs and pulse briefly to combine.
• Press the crumb mixture evenly into the bottom of the baking pan, then set it aside while you mix the cake. 

Making Carrot Cake

• Shred the carrots using a food processor with a grating attachment or by hand with a box grater.
• Combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a large bowl and set aside.
• Combine the buttermilk and vanilla extract, and set aside. 
• Add granulated sugar, brown sugar, and oil to the bowl of a stand mixer and mix until combined.
• Add the eggs one at a time, letting each combine fully before adding the next.
• Turn the mixer to medium speed and mix until it lightens in color, about 2 minutes. 
• With the mixer on low speed, add half of the flour mixture and then half the buttermilk mixture. Repeat the process with the dry ingredients and the wet ingredients until everything is combined.
• Stop the mixer, and then fold in the carrots with a spatula. 
• Pour the carrot cake batter over the pressed crumbs and bake for 35-40 minutes until a toothpick comes out of the cake clean. 

Making Cream Cheese Frosting

• Make sure the butter and cream cheese are both slightly warm and at the same temperature. If one is colder than the other, they will not mix together properly and create lumps.
• Begin mixing the cream cheese in the bowl of a stand mixer with a paddle attachment until it's smooth.
• Then, add the butter in chunks and mix until incorporated. Pro-Tip: Using an electric mixer works really well for cream cheese frosting because it emulsifies the butter and cream cheese quickly. Just be careful not to over-mix.
• Once the butter is incorporated, add the granulated sugar and vanilla. Continue to mix for 30 seconds to 1 minute until smooth and the sugar is dissolved. 
• Cover with plastic wrap until you are ready to frost the cake. Keep the remaining frosting in the refrigerator as cream cheese frosting should not be stored at room temperature for more than 4 hours.

Assembling the Carrot Cake Bars

• Once the cake has fully cooled, remove the cake from the pan and place it on a cutting board or the plate you choose to serve it from. The cake can also be left in the cake pan for transporting and serving as well.

  To remove this cake, loosen the edges of the cake with a knife. Place a board on top of the cake pan, then flip it out and remove the pan.
• Then, place the serving board or plate on the cake (bottom side up) and flip it back over so the top of the cake is upright again.
• Spread an even layer of cream cheese frosting on top of the moist carrot cake and create some pretty rustic swooshes with an offset spatula. 
• Put about ½ cup of cream cheese frosting in a small bowl, add a drop of orange food coloring, and mix it together. Repeat this with a few drops of green food coloring in another bowl.
• Fill 2 piping bags, the orange fitted with a small round tip and the green fitted with a leaf tip.
• Score lines on the top of the frosting to determine the number of servings you would like.
• Pipe a carrot shape on top of the bars with the orange frosting by starting thin and getting thicker at the top.
• Using the green frosting, add some leaves on top of the carrot.
• Cut the cake bars, cleaning the knife between cuts to avoid drag.
• Keep the remaining cake in an airtight container in the refrigerator for up to 5 days. This cake also freezes well for up to 2 months. 

Notes

1. Carrots are obviously the key to this recipe, but it's important to use good-quality ingredients. If you don't like the stringy texture of graded carrots, you can pulse them in a food processor to break down the shreds for a more consistent cake texture. You can grate your own, or a good cheat is buying shredded carrots from the store.
2. Oil is the key to moisture in this cake. Many of our cake recipes use butter like the white velvet cake, coconut cake, and even my chunky carrot cake recipe, but oil will keep this cake moist even if it's cold or at room temperature.
3. Spices enhance the flavor of the carrot, and you can customize the spice combinations to your liking. I kept it simple, but allspice and cloves are good additions to carrot cake as well.
4. Buttermilk adds a tangy flavor to the cake and it tenderizes the crumb. If you do not have buttermilk you can substitute by adding a teaspoon of lemon juice to a cup of regular milk. Check out my buttermilk substitutes blog post for more recipes.
5. Bring all your ingredients to room temperature or even a little warm to ensure your batter does not break or curdle. 
6. Use a scale to weigh your ingredients (including liquids) unless otherwise instructed (Tablespoons, teaspoons, pinch etc). Metric measurements are available in the recipe card. Scaled ingredients are much more accurate than using cups and help ensure the success of your recipe. 

Nutrition

Serving: 1bar | Calories: 765kcal | Carbohydrates: 93g | Protein: 9g | Fat: 41g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 525mg | Potassium: 376mg | Fiber: 3g | Sugar: 60g | Vitamin A: 10031IU | Vitamin C: 3mg | Calcium: 121mg | Iron: 3mg

The post Carrot Cake Bars appeared first on Sugar Geek Show.

I love pumpkin pie, but I wanted an easy recipe that served and traveled well. This recipe incorporates all of the best parts of pumpkin pie, creamy cheesecake, and a no-stress crust. Graham cracker crust with a touch of cinnamon comes together in a snap. These pumpkin cheesecake bars are a huge hit with teachers and class treats! 

Ingredients

Canned Pumpkin: You can roast your own sugar pumpkins to make homemade pumpkin purée , but canned is available year-round. I have tested a lot of brands and find that Libby’s has the best flavor and is not too watery. You do want to make sure that you get pure canned pumpkin, not pumpkin pie filling, which comes in a similar-looking can. 

Cream cheese: It is tangy and adds creaminess and smooth tartness to desserts, but not too much that overpowers the mild warm flavors of pumpkin and spices. It bakes really well at a similar consistency as the pumpkin so the bars have a smooth cohesive texture, creating those lovely layers and swirls on top. 

How to Make Pumpkin Cheesecake Bars

The baked pumpkin spice cheesecake bars will have to set for a minimum of 3 hours, so it’s important to plan ahead for this recipe. I recommend making the cinnamon graham cracker crust first, then the cheesecake filling while the crust is freezing, and finally the pumpkin filling while the cheesecake layer is freezing.

Making the Graham Cracker Crust

1. Preheat your oven to 325°F and place a sheet pan on the lower rack of the oven. Fill the pan halfway up with boiling water to create a water bath. This is to add moisture to the oven and keep the cheesecake from drying out. You will not place the cheesecake bars into this water bath but on the rack above it.
2. Line a 9x12x2 inch pan with parchment paper. The butter in the graham crust layer should keep it from sticking, but you can lightly spray it if. 
3. Grind the graham crackers and cinnamon in a food processor to a sandy crumb.
4. Then add the melted butter to the crumbs and pulse until combined. The crumbs should hold their shape when you squeeze them in your hand. 
5. Pour the graham cracker crumbs into the prepared pan and press it evenly across the bottom of the pan. Use a measuring cup to press it down firmly and an offset spatula to press the edges neatly.
6. Freeze the pan for about 20 minutes to set the crust. The cream cheese layer will spread cleaner on a cold crust. 

Making the Cheesecake Layer

1. Bring the cream cheese and eggs to room temperature. They will come together easier if they are not cold right from the fridge. 
2. Add the cream cheese to the bowl of the stand mixer with the paddle attachment. Mix on low speed until smooth and even for about one minute, do not over-mix the cream cheese. 
3. Add the sugar, vanilla, and eggs one at a time while mixing on low until just combined.
4. Pour about ¾ of the cheesecake mixture over the frozen crust and gently spread it evenly with an offset spatula. Be careful not to pick up any crumbs from the crust. 
5. Reserve the rest for the pumpkin layer, and about ¼ cup of the cheesecake mixture for the swirl topping.
6. Place the cheesecake layer into the freezer for 30-40 minutes.

Making the Pumpkin Layer

1. Next, add the pumpkin puree, cinnamon, nutmeg, and cloves to the remaining cheesecake batter and whisk until combined. 
2. Evenly distribute the pumpkin cheesecake mixture on top of the frozen cheesecake layer and spread evenly with an offset spatula. Use gentle pressure to not disturb the layers of cheesecake. 
3. Drizzle the remaining cheesecake mixture across the top of the pumpkin layer in horizontal lines. Gently run the tip of a skewer vertically across the drizzled lines to create a swirl pattern.
4. Bake the pumpkin cheesecake bars for 35-40 minutes on the rack above the water bath. Bake until the cheesecake is set around the edges and still has a slightly stiff jiggle in the center. The internal temperature should reach 150°F. Overbaked cheesecake will crack as it cools. 
5. Then, cool the bars on a wire rack until you can handle them, and refrigerate for about 3 hours until cold. If you are going to chill overnight make sure to wrap it in plastic wrap to avoid the top of your cheesecake from drying out.  
6. Using a knife, loosen the edges of the cheesecake around the pan. Cut them into evenly sized squares and clean the knife between cuts to ensure a nice clean cut. To store them, place them in an air-tight container or wrap with plastic wrap and refrigerate them. For longer storage, freeze them for up to 3 months.

FAQ

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Pumpkin Cheesecake Bars

Creamy layers of tangy cheesecake and sweet pumpkin on top of a cinnamon-spiced graham cracker crust make the ultimate fall dessert! Make those perfect straight layers and a beautiful swirl on top.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Chilling Time 3 hours hours

Total Time 4 hours hours

Servings 12 bars

Calories 477kcal

Author Elizabeth Marek

Equipment

• 1 stand mixer with the paddle or electric mixer
• 1 9"x12" pan
• 1 Sheet pan for the water bath

Ingredients

Graham Cracker Crust

• 2 cups crushed graham crackers about 10 crackers
• ½ cup unsalted butter melted
• 2 teaspoons cinnamon

Cheesecake Filling

• 1 ¼ cups granulated sugar
• 4 cups cream cheese room temperature
• 4 large eggs room temperature
• 1 teaspoon vanilla extract

Pumpkin Filling

• 1 can pumpkin puree
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• ¼ teaspoon cloves

US Customary - Metric

Instructions

Graham Cracker Crust

• Preheat your oven to 325°F and place a sheet pan on the lower rack of the oven. Fill the pan halfway up with boiling water to create a water bath. This is to add moisture to the oven and keep the cheesecake from drying out. You will not place the cheesecake bars into this water bath but on the rack above it.
• Line a 9x12x2 inch pan with parchment paper. The butter in the graham crust layer should keep it from sticking, but you can lightly spray it if. 
• Grind the graham crackers and cinnamon in a food processor to a sandy crumb.
• Then add the melted butter to the crumbs and pulse until combined. The crumbs should hold their shape when you squeeze them in your hand. 
• Pour the graham cracker crumbs into the prepared pan and press it evenly across the bottom of the pan. Use a measuring cup to press it down firmly and an offset spatula to press the edges neatly.
• Freeze the pan for about 20 minutes to set the crust. The cream cheese layer will spread cleaner on a cold crust. 

Making the Cheesecake Layer

• Bring the cream cheese and eggs to room temperature. They will come together easier if they are not cold right from the fridge. 
• Add the cream cheese to the bowl of the stand mixer with the paddle attachment. Mix on low speed until smooth and even for about one minute, do not over-mix the cream cheese. 
• Add the sugar, vanilla, and eggs one at a time while mixing on low until just combined.
• Pour about ¾ of the cheesecake mixture over the frozen crust and gently spread it evenly with an offset spatula. Be careful not to pick up any crumbs from the crust. 
• Reserve the rest for the pumpkin layer, and about ¼ cup of the cheesecake mixture for the swirl topping.
• Place the cheesecake layer into the freezer for 30-40 minutes.

Making the Pumpkin Layer

• Next, add the pumpkin puree, cinnamon, nutmeg, and cloves to the remaining cheesecake batter and whisk until combined. 
• Evenly distribute the pumpkin cheesecake mixture on top of the frozen cheesecake layer and spread evenly with an offset spatula. Use gentle pressure to not disturb the layers of cheesecake. 
• Drizzle the remaining cheesecake mixture across the top of the pumpkin layer in horizontal lines. Gently run the tip of a skewer vertically across the drizzled lines to create a swirl pattern.
• Bake the pumpkin cheesecake bars for 35-40 minutes on the rack above the water bath. Bake until the cheesecake is set around the edges and still has a slightly stiff jiggle in the center. The internal temperature should reach 150°F. Overbaked cheesecake will crack as it cools. 
• Then, cool the bars on a wire rack until you can handle them, and refrigerate for about 3 hours until cold. If you are going to chill overnight make sure to wrap it in plastic wrap to avoid the top of your cheesecake from drying out.  
• Using a knife, loosen the edges of the cheesecake around the pan. Cut them into evenly sized squares and clean the knife between cuts to ensure a nice clean cut. To store them, place them in an air-tight container or wrap with plastic wrap and refrigerate them. For longer storage, freeze them for up to 3 months.

Video

Notes

• If your crust is stuck in the pan, gently warm the bottom of the pan to loosen the crust. 
• The best investment you can make when you’re getting started with baking is a digital kitchen scale! Weighing your ingredients will help you avoid cake failure. Using a kitchen scale for baking is super easy and gives you the best results every single time. 
• Practice Mise en Place (everything in its place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.
• If you don't have a second oven rack, you can place a cooling rack in the water and place your cheesecake on top so it's not in the water. You can also wrap your cheesecake pan in aluminum foil to prevent water from getting inside.

Nutrition

Serving: 1bar | Calories: 477kcal | Carbohydrates: 39g | Protein: 8g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 149mg | Sodium: 356mg | Potassium: 226mg | Fiber: 2g | Sugar: 28g | Vitamin A: 6738IU | Vitamin C: 2mg | Calcium: 110mg | Iron: 2mg

The post Pumpkin Cheesecake Bars appeared first on Sugar Geek Show.

These homemade fudgy brownies have it all. They are moist, chocolatey, a little chewy, and have the perfect crinkly top. Read on to learn the secrets to the best brownies ever! No mixer required!

I have been perfecting this homemade brownie recipe for years... every time I make them I tweak them and this last batch was SO GOOD I had to update my recipe. The good news is that they are even easier and I discovered a foolproof way to get that crackly crust every single time. 

Fudgy homemade brownies ingredients

There are about a billion different brownie recipes out there. The reason is that even though there isn't much to making brownies technically, changing just one of the ingredients can totally change the flavor and texture of the brownies. 

Butter & Oil - Hot butter and a little oil not only rehydrates the cocoa powder but also keeps your brownies from tasting dry.

Chocolate - I like the rich flavor of dark chocolate in my brownies but you can use semi-sweet or milk chocolate. Dark chocolate has very little sugar in it while milk chocolate has more sugar in it. You may want to adjust the amount of sugar in your recipe depending on the chocolate you use. 

White Sugar & Brown Sugar - Sugar adds moisture and sweetness to your brownies. I like to use a little brown sugar as well which adds a nice flavor and a little bit of chew to my brownies. 

Eggs - Eggs add moisture and structure to your brownies. The more you whisk eggs, the more air that is incorporated into your brownies. I whisk my eggs and sugar until they are smooth and combined then add in the hot butter/chocolate.

Cocoa Powder - I prefer to use dutched cocoa powder which lends a really rich and mellow flavor to these fudgy brownies but you can use any kind of cocoa powder that you like such as Hershey's. Since there isn't any baking powder or baking soda in this recipe, it doesn't matter what kind of cocoa powder you use. 

Flour - This recipe uses regular all-purpose flour but you can also use cake flour for a more tender brownie. The trick is to fold in your flower gently so you don't make your brownies tough and dry.

Mix-ins - You can add in all kinds of extra ingredients to your brownies to make them your own. Candied pecans, chocolate chunks, caramel, cream cheese or candies. The list goes on and on. The best thing about making brownies is making them exactly the way you want them! 

How do you make homemade brownies fudgy?

The easiest way to make a fudgy brownie is not to over-bake your brownies. Brownies will get much firmer as they cool down so most people over-bake them and then end up with dry brownies. 

Brownies should be bake to the point where the center is set (not jiggly) but still soft. In a 10"x13" pan, that was exactly 19 minutes but the type of pan you use and your oven may give you different results. 

How To Make Fudgy Brownies Step By Step

Preheat your oven to 350ºF and move the rack to the center of the oven.

Step 1 - Sift your flour and cocoa powder together to remove any lumps. Set it aside. 

Step 2 - Make sure your eggs are not too cold. I put mine in a bowl of hot water for 5 minutes to warm them up. Cold eggs will cool the butter down too fast and your sugar will not dissolve.

Step 3 - Melt your butter, oil, and chocolate over a pot of simmering water. Whisk occasionally until the chocolate is melted. 

Step 4 - Whisk the eggs, white sugar, brown sugar, salt, and vanilla together either in a stand mixer or by hand until the mixture is thick and glossy. About four minutes on medium high. 

Step 5 - Add the hot butter/chocolate mixture to the egg mixture and whisk it until you cannot feel any granules of sugar between your fingers. If your mixture is too cold, you can return the bowl back to your pot of simmering water and whisk it for another minute or so until you can't feel any grains of sugar. 

Pro-Tip: Mixing your hot butter/chocolate mixture with the egg mixture until the grains of sugar dissolve is the secret to getting a very shiny, crackled crust on your fudgy brownies. 

Step 6 - Fold in your flour mixture gently and add in your chocolate chips (or chopped nuts or m&ms if you want.) Or leave them plain!

Step 7 - Line a 10"x13" pan with some parchment paper. I cut the corners of the parchment and folded them over so that the sides lay flat. The parchment paper makes it easier to lift the brownies out later. 

Step 8 - Bake your brownies at 350ºF for 18-20 minutes or until they are just set. Don't over-bake them because they will continue to bake in the pan when you take them out. 

Step 9 - Allow your brownies to cool until the pan is barely warm before lifting out the brownies. Cut them with a ceramic or plastic knife to reduce sticking. 

What kind of pan should you use to make brownies?

You can use any pan you want to make brownies but keep in mind that different pans bake differently so adjust accordingly.

Light Colored Metal Pans - This is the type of pan that I use. They are lightweight and distribute heat pretty evenly. 

Dark Colored Metal Pans - Dark metal pans get a lot hotter and will bake your brownies faster. Don't put the pan too close to the bottom of the oven and check for doneness sooner (10 minutes early) so they don't accidentally burn. 

Glass and Ceramic Pans - Brownies baked in glass or ceramic pans tend to take longer to bake so you might have to leave them in the oven longer. 

How do you know when homemade brownies are done?

I used to over-bake my brownies every time, which is probably part of why they were dry. I thought the right way to check brownies for doneness was to stick a toothpick in the middle and when the toothpick came out clean, they were done. WRONG!

I've learned that homemade brownies actually continue baking quite a bit even after they come out of the oven. So if you wait until the toothpick comes out clean, it's already too late. 

You want to remove brownies from the oven when the toothpick still has some very moist sticky crumbs stuck to the toothpick but not liquid. 

I always line my pans with parchment paper rather than using a baking spray or cake goop because it makes it a lot easier to remove them from the pan after they cool. 

How do you get brownies with a crackly top?

The last batch of brownies I made had a top like this. Very dry and not very pretty looking. 

I did a lot of testing and discovered the secrets to getting a really shiny, crackled crust on brownies.

1. Make sure your butter/chocolate mixture is hot and your eggs are room temperature.
2. Make sure you are mixing your batter for 1 minute after adding the chocolate mixture to the egg mixture or until the sugar dissolves. Rub the brownie batter between your fingers, if you can feel granules of sugar, it needs to be whisked more. If the mixture is no longer warm, return the bowl to your pot of simmering water and whisk until you cannot feel the granules of sugar between your fingers. 
3. Using white granulated sugar in your brownie recipe
4. Melted chocolate in your brownie recipe

And this is what they should look like! Wow! What a difference!

More chocolate craving recipes you'll love
Death By Chocolate Cake
Chocolate Ganache Frosting
Easy Chocolate Cake 
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Recipe

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The Best Homemade Fudgy Brownies

These homemade fudgy brownies have it all. They are moist, chocolatey, a little chewy, and have the perfect crinkly top. Read on to learn the secrets to the best brownies ever! No mixer required!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 18 servings

Calories 214kcal

Author Elizabeth Marek

Equipment

• 9"x13" Pan

Ingredients

• 8 ounces unsalted butter 1 cup
• 2 ounces canola oil ¼ cup
• 5 ounces chocolate dark, semi-sweet or milk (I used a bar of chocolate or about 1 cup chocolate chips)
• 5 large eggs
• 12 ounces granulated sugar 1 ½ cup
• 4 ounces light brown sugar ½ cup packed
• 3 ounces cocoa powder sifted (⅔ cup)
• 5 ounces AP flour or cake flour for a more tender brownie (1 cup sifted)
• 2 teaspoons vanilla extract
• ½ teaspoon salt
• 6 ounces chocolate chips 1 cup

US Customary - Metric

Instructions

Fudgy Brownie Instructions

• Preheat your oven to 350ºF. Line a 9"x13" ¼ sheet pan with parchment paper so there is 1" of overhang on all sides.
• Sift together the flour, cocoa powder, and salt to remove lumps and then set aside.
• Melt your butter, oil, and chocolate together in a heatproof bowl over simmering water. Whisk occasionally until the butter is melted then remove from the heat.
• In a large heatproof bowl, whisk together your white sugar, brown sugar, vanilla, and room temperature eggs in a bowl until thick and glossy or whip on your stand mixer for about 4 minutes on medium-high.
• Add your hot melted chocolate mixture to the egg/sugar mixture and whisk for one minute or until the sugar is dissolved. Rub the mixture between your fingers, if you can still feel granules then keep whisking.

  If your mixture is no longer warm, you can return the bowl to your pot of simmering water and whisk for another minute until the granules are dissolved. This is what makes the crackly crust.
• Add in the flour mixture and chocolate chips to the egg mixture and fold gently until just combined. Don't over-mix it.
• Pour your batter into the parchment-lined pan. Place the pan in the center of the oven and bake for 18-20 minutes or until a toothpick comes out from the center with a few sticky moist crumbs.
• Let your brownies cool until the pan is barely warm before removing the parchment paper and slicing the brownies.

Video

Notes

I'm using a 9"x13" (¼ sheet) pan with parchment paper (not wax paper)

Make sure you mix your chocolate/egg mixture until you don't feel any granules of sugar anymore or your brownies will be dull looking on top and not crackled. 

This recipe makes 18 brownies that are 2"x3" in size

The best way to cut brownies is to use a plastic or ceramic knife, no sticking! 

Store leftover brownies in an airtight container or ziplock bag at room temperature to keep them soft and moist. 

Nutrition

Serving: 1g | Calories: 214kcal | Carbohydrates: 25g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 67mg | Sodium: 137mg | Potassium: 93mg | Fiber: 1g | Sugar: 17g | Vitamin A: 345IU | Calcium: 20mg | Iron: 1mg

The post The Best Fudgy Homemade Brownies appeared first on Sugar Geek Show.

I made these monster mash cheesecake brownies for my son's one-month-old Instagram photo (yes I am that extra). My family completely loved these brownies and devoured them! The fudgy brownie layer is balanced perfectly with that yummy cream cheese. The fact that they look like funny monsters with eyes is just a bonus. 

This recipe is based on a recipe I found on pinterest. The photo was really cute but was based on box mix brownies and canned frosting. I have nothing against boxed but I prefer the taste of my homemade fudgy brownies. So I adapted my recipe to include a cream cheese layer and voila! Monster mash cheesecake brownies! So cute, colorful, and perfect for Halloween. 

How to make monster mash cheesecake brownies

Making these monster mash cheesecake brownies is really simple. Just mix up your brownie batter and pour into a 9"x13" pan lined with parchment paper. Spread the batter out because it is kind of thick. 

Then make your cream cheese topping, divide it into two bowls and color it with food coloring. I used about ¼ of a teaspoon of yellow and green for one bowl and ¼ of a teaspoon of pink and purple for the other bowl. Using yellow with the green makes the green more intense and vibrant looking. Same thing for using pink in the purple. If you don't build your colors, they can look a little flat. 

Then, spoon your cream cheese topping on top of the brownie batter randomly. Swirl the colors together slightly with a toothpick. 

I also added some Halloween sprinkles from in2Food to add some more texture and color to the cheesecake brownies. 

The first time I baked these, I also added eyeball sprinkles but found that they kind of melted during the baking process. The second time I made these I added the eyeballs after the cheesecake brownies where done baking and that worked a lot better. 

Just don't cover the cheesecake brownies in plastic wrap when you put them in the refrigerator because the condensation causes the eyeballs to run. 

How to know when the cheesecake brownies are done baking

You want to take these brownies out of the oven when a toothpick inserted into the center of the brownie comes out with a few sticky crumbs. If you wait until the toothpick comes out clean, they will be over-baked. Brownies continue baking for about 10 minutes after you take them out of the oven. 

If you bake your cheesecake brownies in a dark metal pan, they will bake much faster so keep an eye on them and check them for doneness about 10 minutes earlier. 

Don't put your pan too close to the top of the oven or your cheesecake topping could brown and look discolored. 

After your cheesecake brownies have cooled, you can lift them out of the pan by the parchment paper which makes them a lot easier to cut into squares. I got about 20 squares from one pan. 

I love how fun and colorful these monster mash cheesecake brownies are! You can totally switch up the colors and sprinkles for other holidays as well!

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Recipe

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Monster Mash Cheesecake Brownies

Brownies with a creamy cheesecake layer on top. The fudgy brownie layer is balanced perfectly with that yummy cream cheese. The fact that they look like funny monsters with eyes is just a bonus. 

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 20 servings

Calories 322kcal

Author Elizabeth Marek

Equipment

• 9"x13" Pan

Ingredients

Brownies

• 8 ounces unsalted butter
• 4 ounces chocolate dark, semi-sweet or milk
• 4 large eggs
• 6 ounces sugar
• 4 ounces brown sugar
• 2 ounces cocoa powder
• 5 ounces AP flour or cake flour for a more tender brownie
• 2 teaspoons vanilla extract
• ½ teaspoon salt

Cream Cheese Topping

• 16 ounces cream cheese softened
• 4 ounces sugar
• 2 large eggs room temperature
• ½ teaspoon vanilla extract

Instructions

Cheesecake Topping Instructions

• Place cream cheese into the bowl of a stand mixer with the paddle attachment and cream until smooth.
• Add in your sugar and cream until smooth.
• While mixing on low, add in the vanilla and then your eggs one at a time, letting each one incorporate fully before adding the next. Scrape the bowl. Cream until smooth (2-3 minutes)
• Divide the cream cheese mixture into two bowls. Color one with the yellow and green food coloring and the other bowl with the pink and purple. Set aside.

Brownie Instructions

• Preheat your oven to 350ºF. Line a ¼ sheet pan with parchment paper so there is 1" of overhang on all sides.
• Melt your butter and chocolate together in a heatproof bowl over simmering water or in the microwave. Let cool until it no longer feels hot to the touch.
• Whisk together your sugar, salt, vanilla and eggs in a bowl until just combined.
• Sift together the flour and cocoa powder to remove lumps and then set aside.
• Add your melted chocolate mixture to the egg mixture and whisk until just combined.
• Add your chocolate egg mixture to the flour mixture and stir gently until just combined and no flour lumps are visible.
• Pour your batter into the parchment-lined pan.
• Spoon alternating dollops of the colored cream cheese batter on top of the brownies and swirl the colors together.
• Add some sprinkles if desired
• Place the pan in the center of the oven and bake until a toothpick comes out from the center with a few sticky moist crumbs. About 35 minutes.
• Remove the pan from the oven and place onto a cooling rack. Place eyeball sprinkles on top of cream cheese layer
• Let cool slightly before slicing and serving. Do not cover or the black pupils on the eyeballs will run.

Video

Nutrition

Serving: 1g | Calories: 322kcal | Carbohydrates: 31g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 113mg | Sodium: 218mg | Potassium: 132mg | Fiber: 1g | Sugar: 23g | Vitamin A: 680IU | Calcium: 45mg | Iron: 1mg

The post Monster Mash Cheesecake Brownies appeared first on Sugar Geek Show.