Chocolate? Check. Bourbon? Yep. Nuts? Sure, why not. Mix ’em all together and you get these lovely dessert bars that will rival any pie, but is much easier to eat(read: handheld). You could also skip the bourbon (but why would you want to?) and substitute walnuts for pecans. Any way you cut it, they are pretty awesome though.
So what do you make when you can’t decide whether you are more in the mood for brownies or more in the mood for cookies? Well, Brookies of course. Brownies on the bottom, and in this case *coconut* cookie dough on top, and just for good measure, a sprinkling of mini-chocolate chips. That should sort both cravings, I assume!
Dressing up Brownies again! This time I went with the coconut oatmeal crumble option so it might might might (sort of) be healthy too. I really like these actually, as the oatmeal makes the brownies less sweet. Great for adding to the lunch box for kids at summer camp!
Sweet and Salty. Nutty and Chocolately. These brownies, like many that I make, are over-the-top indulgent. They melt in your mouth, make your hand sticky from the caramel and have a lovely salty flavor to cut the sugary overload. Not to be missed!
Over the years, I have posted a lot of brownie recipes on this site. They are perhaps my favorite “go to” thing when I have to make something in a hurry, because even the “from scratch” type of brownies don’t take very long to make and you can add so many varying flavors to them. Case in point: these Pistachio and Spicy Salted Caramel Deep Chocolate Brownies. Make your own spicy caramel sauce and a gourmet style brownie is made. Also, I love the whole salty and spicy thing on chocolate, so I used the Falk Salt Chipotle Sea Salt again.