Brownies, Gluten Free, Ice Cream, Non-Dairy

Brownie Ice Cream Sandwiches

August 14, 2018

If it’s as hot as it is here where you are, you’re going to want to cool down – enter these Brownie Ice Cream Sandwiches. 

A major heat wave hit Vancouver this summer and it feels never-ending. It’s one of those ‘when was the last time it rained?’ summers, which is kind of becoming the norm for us now.

Last summer, I was (super) pregnant during the heat wave and was counting down the days until Evelyn was here so that my feet weren’t the size of a clowns. I’m thankful this summer that I’m not pregnant, however I do have an *gulp* almost one-year-old that I have to run after, and keep entertained, in the shade. HOW has it been a year? I have NO idea. Time goes way too fast. She’s not a baby anymore, she’s an ice-cream-sandwich-eating one year old. I’m planning her first birthday, and baking up some treats for her too. 

I know come fall we’ll all be complaining about the rain, but for now if you want to stay cool I highly suggest making a batch of these Brownie Ice Cream Sandwiches. I had the idea last week, and knew I had to make them for a BBQ on the weekend. What’s a summer BBQ without an ice-cream treat?

I took my basic Black Bean Brownie recipe, made it in a larger pan (although, I was surprised at how thick they were still!) and then sandwiched some fro-yo in the middle with some raspberries. A summer must. 

Brownie Ice Cream Sandwiches

A summer treat to keep you cool.

Ingredients:

1 batch Black Bean Brownies
3-4 cups semi-thawed ice cream (frozen yogurt, or non-dairy of your choice)
1/2 or 1 cup of Frozen Raspberries, semi-thawed

Directions:

1. Pre-heat oven to 350 degrees F.  Line 9 x 13 inch baking dish with parchment.
2. Prepare the Black Bean Brownie batter, in high-speed blender or food processor. Blend until silky-smooth. 
3. Spread evenly into 9 x 13 inch baking dish with spatula. 
4. Bake for 15-16 minutes, until set but not over-baked. 
5. Remove from oven.
6. Allow to cool to room temperature.
7. Freeze brownies, uncovered for an hour. 
8. Once chilled, remove from freezer, along with ice-cream and raspberries. 
9. Remove brownies from baking dish with parchment paper. On a cutting board, cut brownies in half down the middle (so you have two equal rectangles) Place one aside, and leave one half on parchment. Return to baking dish.
10. Lighlty swirl together the thawed ice-cream and frozen raspberries and spread evenly onto half of the brownies. Replace other half of brownies on top of ice-cream, and press down softly.
11. Place back in freezer to set, overnight is best but a couple hours at minimum. Once ready to slice, allow to thaw a couple minutes and slice evenly into squares or rectangle sandwiches. Store in freezer bag or tupperware until ready to eat. 

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Bars & Squares, Brownies

S’mores Black Bean Brownies

July 4, 2018

It must be summer if I’m making something with s’mores!

It’s no secret that I’m a bit of a s’more lover – every summer I make sure to stock up on the essentials; marshmallows, chocolate and graham crackers. I’ve even made my own marshmallows and graham crackers (here & here!) for it! and a hybrid S’mores Marshmallows! I don’t shy away from S’mores in the winter either – even in the cold I’ll roast a mallow. I even have the cutest s’more Christmas Ornament. I feel like they could be a year-round treat. 

You’ll notice I’m a big fan of Black Bean Brownies. I’ve made them a few different ways, the original, and peanut butter swirl,. They are basically my go-to when making brownies now for two reasons, 1. they’re super simple (made in a blender!!) and 2.they’re naturally gluten/flour-free. Win. 

So obviously I had to try this creation out – and much to my delight it worked. They’re even more decadent and delicious that the original. Adam, who isn’t usually a fan of my black bean brownies, ate one and then said “These are black bean brownies??” – Yup. That good. 

What’s not to love – graham cracker crust, fudgey brownie center, and topped off with gooey toasted marshmallows. I remember making these (with normal brownies) a few summers back, but these are way better. 

These are a must for summer – especially if you aren’t anywhere near a campfire.

Follow these simple directions to turn the original recipe into a s’mores brownie.

S’mores Brownies:

1 batch Black Bean Brownies
Bag of mini-marshmallows
Package of Graham Crackers

Directions:

1. Pre-heat oven to 350 degrees F. Line 9×9 inch baking dish with parchment (can also use 8×8, increase baking time slightly)
2. Prepare the Black Bean Brownie batter, in high-speed blender or food processor. Blend until silky-smooth. 
3. Line bottom of parchment paper with graham crackers. You’ll want to keep them in squares or rectangles to fully cover the bottom of pan – not crumbs. 
4. Spread brownie batter evenly over graham crackers. Sprinkle with Chocolate chips.
5. Bake for 20 minutes. 
6. Remove from oven. Allow to cool to room temperature.
7. Before serving, sprinkle mini-marshmallows evenly over top of baked brownies. They will expand when baking, so you can leave some space. 
8. Turn ‘Broil’ function on high. Return brownie pan to oven. Closely watch brownies, roasting marshmallows until puffed and golden. About 2-3 minutes. 

Remove from oven and let cool slightly before cutting and serving. These are best made and eaten same day, but if you want to bake them a day ahead, save the marshmallow portion for the day of serving for best results. 

 

Bars & Squares

Butter Tart Squares

June 29, 2018

Butter Tart Squares // Bakeaholic.ca

Butter Tart Squares // Bakeaholic.ca

I felt it was my patriotic duty to share the recipe for these Butter Tart Squares in time for Canada Day. 

I made these for the first time at Christmas, and had intentions to share the recipe then – but with a baby in the mix it just wasn’t meant to be. Even now, I had to laugh at the irony of it all as I had set out to blog while she napped, but after finishing up other things I sat down and only a few minutes into typing the blog title she woke up. I knew it was bound to happen as nap time was coming to an end. 

I set aside time to bake these one day, and photograph them the next during nap time. Today was the blogging portion. Keeping up with a website after having a baby takes much more planning than previously. As you may have noticed (or maybe not) this poor little baking blog has been put on the back burner (pun intended). Once we did sleep training (a heaven-sent), I thought I’d have more time for it – but of course all the other to-do’s (i.e. showering) were higher up on the list while she sleeps.

 

She’s officially 10 months old *gasp* and takes all my attention, time and love. We’ve had a lot of adventures so far, including a trip to Hawaii and a cruise to Alaska. She’s also eating solid food, so I’m having fun introducing new foods to her and cooking for her. Unfortunately we had to do some allergy testing for nuts & egg, after she had a reaction to them. Hopefully we are in the clear, still waiting back for results. I was a little terrified after she reacted, thinking how on earth can I live without Peanut Butter?! And how can I not bake and cook for her with eggs. But i’m still optimistic that she isn’t actually allergic and it was a slight reaction and will be able to re-introduce it to her soon. She must know the joys of peanut butter (although, her father actually doesn’t really like peanut butter) hopefully she takes after my affinity for it. 

I know one day she will love these Butter Tart Squares. They will be a Christmas baking tradition in our house. I guess you could say it’s almost like Christmas in July. 

These are just as delicious as the tarts, but with much less work – and more reward. They’re perfect for a crowd – like a Canada Day picnic with friends and family. I’d suggest making them the day before, so they can cool and chill properly before cutting. 

If you’ve never experienced this Canadian treat, I highly suggest making it. Another Canadian favourite, is the Nanaimo Bar – if you’re feeling extra patriotic! I highly suggest making them as well, if you’ve never had one!

Hope you all have a wonderful long weekend! 

Butter Tart Squares
A Canadian treat - in an easier form!
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Crust
  1. 1 cup butter, chilled and cubed
  2. 4 tbsp icing sugar
  3. 2 cups all purpose flour
Filling
  1. 1/2 cup butter
  2. 2 + 3/4 cups brown sugar, lightly packed
  3. 3 large eggs
  4. optional: 3/4 cup golden raisins
Instructions
  1. Line a 9x13" pan with parchment paper. Preheat oven to 350 degrees F.
  2. In large bowl, cut butter into icing sugar and flour with a pastry cutter, until you have pea-sized lumps of dough. When you grab a handful and squeeze, you want it to hold together. If it falls apart right away, you might want a little ice-cold water. If it's too sticky, a little more flour.
  3. Dump flour mixture into pan and press down evenly to form a crust. Bake for 10 minutes.
  4. Meanwhile, prepare your filling.
  5. Melt butter in a microwave safe dish. Transfer to a bowl, and using electric mixer or whisk, add in brown sugar, and eggs. Whip until foamy. Stir in raisins, if using.
  6. Pour over crust and bake for 25 minutes until filling is set or almost set -- you don't want it too jiggly. Bake a few minutes longer if it is not yet set.
  7. Cool to room temperature, then refrigerate for at least an hour or two before slicing.
Notes
  1. I like to make these a day ahead, allowing them to chill before cutting and serving.
b a k e a h o l i c http://www.bakeaholic.ca/