Baking date: May 13, 2018
My youngest turned 15 in May. I asked him what kind of cake he wanted and he immediately replied chocolate-chocolate.
I have a chocolate cake recipe I like. On the page for the cake recipe, I saw a recipe for brownie batter frosting. I used a milk chocolate brownie box mix, because my son loves milk chocolate.
The frosting is not super smooth, but it definitely tasted like brownies. I added some rainbow nonparelis on top.
My son’s smile says it all:
Happy Birthday, Nicholas!
Baking date: March 31, 2018
I saw these when searching for a recipe that would work for a lacrosse team tournament buffet we were setting up between games. Of special note – there is a player with severe food allergies and this was a recipe that did not have any of the allergens that particular player suffers from.
The recipe is from the Pioneer Woman. The one change I made was not adding nuts, as that is one of the severe food allergies.
The recipe is fairly easy. The melting of the caramels took the most time. Here’s what the dessert looked like halfway through, with the bottom layer baked, and the melted caramels and chocolate chips middle layer added:
For the top layer, I had traced the outline of the bottom of the pan I used before any baking started). I then shaped the second half of the batter on wax paper over the outline (you can see that in the top right corner of the photo above). That’s why this top layer looks so smooth and is such an amazing fit on top:
Here’s the final product – dusted with powdered sugar and cut into small squares. Definitely cut them after you cool them in the frig, because they are a (yummy) gooey mess. I made two batches since the tournament was for both our JV and Varsity teams.
The mom of the player with allergies was so grateful and her son loved the brownies. I don’t think anyone was bothered by them not having nuts.