Sugar Dish Me

"if you can read, you can cook" -my momma

Posts Tagged ‘brownies

Sugar Dish Me Moved!!

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So… by some default of my own (because i am the complete opposite of techno-savvy), some of – actually A GOOD CHUNK of – my traffic keeps landing here at

And I’ve made SOOOOOOOO many new things since those Whole Wheat Strawberry Muffins.

I moved Sugar Dish Me and it would make me so so happy if you’d make the jump with me (if you haven’t already).

To see allllll the new goodies CLICK THIS LINK!!!!

And when you get there you can subscribe at the right-hand side of the page.

Here is a quick look at a few of the things you’ve been missing (you can click the photos for the recipes)…

If you’re already following at the new site THANK YOU!!! I appreciate you so much! I really truly do.

And if you’re new here, I look forward to hearing from you!!

Until then…



Written by Heather @ Sugar Dish Me

November 12, 2012 at 1:53 pm

Starbucks Double Fudge Brownie

with 33 comments

What had happened was…

I have this friend Michelle at I’m Not Hungry, I’m Addicted who lives out all her sugar cravings vicariously through this blog. If I’m being realistic here, there are probably other blogs, but!! They don’t take requests. So Michelle was in desperate need of a brownie, but not just any brownie. She wanted a Starbucks Double Fudge Brownie duplicate.

I am ashamed to admit that I had never ever had a Starbucks brownie. They have seduced me with Reduced Fat Blueberry Coffee Cake and Pumpkin Cream Cheese loaves to my hearts content, but typically when I make it to Starbucks (which is kind of a drive from Nowheresville, NC) I just consume an absurd amount of liquid calories. Hellooo Mocha Cookie Crumble Frappuccino and Gingerbread Latte. But I take this kind of research seriously. Chad drove me down to happy coffee mecca and I was totally prepared to order a very small (tall?) light mocha coconut frappuccino with a side of 400 calorie brownie. You know, for educational purposes.

Except my Starbucks does not serve brownies.

Because they are mean focusing on sandwiches and banana bread for the drive-thru interstate traffic. Gah.

Just for that I ordered the biggest, full-fattiest, frozen coffee concoction I could think of. With whipped cream. Which may or may not have been a really great idea right before a beach trip.

I proceeded to read a bunch of substandard copycat recipes, look at a billion Starbucks Double Fudge Brownie photos, and read the ingredients provided on their website. Then I winged it.

brownie batter with espresso powder
FORTUNATELY, my momma’s birthday that fell near the beginning of our beach trip provided me with a lovely excuse to bake brownies and not eat the whole pan.

But I could have eaten the whole pan.

Because these brownies are insanely awesome.

Which is an important quality, especially when the brownie needs to be worthy of my insanely awesome mom.

brownie batter with chocolate chunks
My mom still makes Easter baskets for all five of us kids. She still throws a family party for every one of our birthdays. She stuffs our stockings on Christmas and still hangs the ornaments we made in pre-school on the Christmas tree. She is thoughtful and adorable and so much fun. My mom stayed up late at night to help with school projects, played with us every summer in the pool, always made our Halloween costumes, and still worked more hours outside the home than anyone I have ever met in my entire life.

If I could be even a fraction of the mom that she is, I would consider that a complete success.

You can see why I needed these brownies to be phenomenal and amazing, right? Right.

a pan of Double Fudge Brownies and red sparkle toes

Since I was unable to locate an ACTUAL Starbucks Double Fudge Brownie, this recipe is my guesstimation of what all the descriptions said it should be — the perfect hybrid of fudgey and cake-like, moist, rich, dense, loaded with dark chocolate and just a hint of espresso flavor.

Amazing. Momma’s-birthday-worthy. Brownies.

how to improve a brownie
Totally worthy of Starbucks, too.

Starbucks Double Fudge Brownies

my version of how a brownie should be

adapted from here, here, here, and here


8 ounces of unsweetened chocolate, coarsely chopped

12 tablespoons unsalted butter

1 1/3 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

2 cups granulated sugar

4 eggs

2 teaspoons vanilla

2 teaspoons instant espresso powder OR instant coffee granules

2 cups of semi-sweet chocolate chunks

To Make

Line a 9 X 13 baking pan with parchment paper or foil. Butter the parchment paper or foil generously and set the pan aside. Pre-heat the oven to 350. In a medium bowl whisk together the flour, baking powder, and salt. Set that aside for a minute. Melt the butter in a small, heavy-bottomed saucepan over medium heat. Add the chopped chocolate and, stirring very frequently, melt the chocolate into the butter. You can also do this with a double boiler. Set the melty chocolate adide and resist the urge to dip pretzels in it. In a large bowl whisk together the eggs, sugar, and vanilla. It will be nice and frothy. Stir in the espresso powder and then stir in the chocolate. Once the chocolate is completely combined, dump in the flour mixture and mix completely. Add the chocolate chunks, stir, and then pour the batter into the prepared pan. Bake for 25-30 minutes; a toothpick inserted into the center will come out clean.

Note: I cooled these completely in the pan and then lifted the parchment paper out to cut the brownies into 15 pieces. I wrapped them individually and then put them in a freezer bag and froze them a week before we left for the beach. The day we made sundaes I just set the freezer bag on the counter and by the afternoon they were perfect.


Written by Heather @ Sugar Dish Me

August 1, 2012 at 10:48 am

Posted in Sugar

Tagged with , , , , , ,

Reese’s Peanut Butter Cheesecake Brownies

with 24 comments

Remember when I said I’ve lost fifteen pounds AND I still eat brownies?

Well they weren’t just any brownies.

They were these Reese’s Peanut Butter Cheesecake Brownies.

For these particularly amazing, rich peanut buttery, fudgy cheesecake brownies full of deliciousness I would:

  • wear socks all day (P.S. I HATE socks.)
  • clean the house without the TV on in the background (I’m not even sure I’m capable of this but I would so try it)
  • do my Insanity workout twice in a day (recent personal data shows that this is not necessary, but for a brownie I could make it happen)
  • eat creamed corn salmon (OKAY, so I really love a Reese’s Peanut Butter Cheesecake Brownie, but I draw the line at creamed corn; I think I could do salmon)

I first saw these brownies while wandering aimlessly around Pinterest. They were supposed to happen for Chad’s birthday.       It’s not until July.

So what had happened was… we went grocery shopping and i spied a big bag of Reese’s Pieces and I wanted an excuse to buy them so I tucked them in between two heads of lettuce and then discreetly steered the cart towards the baking aisle for!! Brownie mix.

I suppose I could have made my favorite brownies from scratch, but chocolate chips are more expensive than brownie mix. What’s that all about?

I considered eating the peanut butter cheesecake batter with a spoon.

I also checked the Reese’s Pieces to make sure they were suitable for cheesecake batter. You know, quality control.

When you cut into these finished brownies the hard candy shells leave a little smudge of color on the creamy baked cheesecake. If you wanted to color code these for holidays or events you could use M&M’s. The Reese’s people have not yet caught on to the color coded candy craze. It’s always Halloween where they live. I don’t know about you, but I could totally get down with hot pink Reese’s Pieces.

Spooning the cheesecake batter evenly over the top of the brownie batter is sort of tricky.

But then it’s time to bake.

And once baked, cooled, smothered in melted chocolate and chopped Reese’s Cups, you’ll really never know that spreading the cheesecake batter evenly was a problem. Mostly, though, you just won’t care.

I have a major problem with melting chocolate in the microwave. I want it to work… but it doesn’t work. Not melty enough and then BAM! Burned chocolate. I’m sticking to the stove. I don’t gamble with chocolate.

I cut into the brownies before they’d cooled completely. I was just a teensy bit excited.

One morning I woke up and half a plate of brownies was missing from the fridge. So someone else around here was excited about brownies, too.

Reese’s Peanut Butter Cheesecake Brownies (from Pip & Ebby)


1 box of your favorite brownie mix, prepared according to package instructions ** Note: I made these brownies following the “cake-like” instructions. They had plenty of height, but I think for the next round I’ll probably forego the third egg and go fudgy with it.**

1 (8 ounce) package cream cheese, softened

1 (14 ounce) can sweetened condensed milk

1/2 cup creamy peanut butter

1 (12 ounce) package Reese’s Pieces candy

1 (12 ounce) bag milk chocolate chips

3 tablespoons heavy cream

12 large Reese’s Peanut Butter Cups, refrigerated and then coarsely chopped

To Make

Pre-heat the oven to 350 and lightly grease a 9X13 baking dish. Mix the brownies according to package instructions and spread evenly into the prepared pan. Beat the cream cheese with an electric mixer until fluffy. Add the sweetened condensed milk and peanut butter and then beat until smooth. Stir in the Reese’s Pieces and then spoon the batter evenly over the top of the brownie batter in the pan. Bake for 35-40 minutes. The cheesecake layer will be set and golden brown. Cool for 30 minutes (or completely) and then refrigerate for at least 30 minutes. Melt the chocolate chips with the heavy cream (on the stove or in the microwave; pick your poison) and stir until you have a smooth chocolate sauce. Spread it over the cheesecake layer. Top the melted chocolate with the chopped Reese’s Cups. Refrigerate until the chocolate has set completely before slicing into squares.

Written by Heather @ Sugar Dish Me

June 27, 2012 at 11:12 am

Best Friend Brownies

with 24 comments

Chocolate solves a lot of problems.

It solves little boys forgetting their homework problems. It puts a layer of caramelly candy bar and fresh whipped creamed over wounded pride when you realize you’ve been wearing two different shoes all day. It even pairs nicely with pumpkin to soothe my nerves after a seriously unpleasant encounter with the bank.

Yes, chocolate reliably cures whatever might be ailing you. And if you need a little extra oomph, add sprinkles. Or chopped nuts. Or marshmallows. Or ALLA THAT.

But what do you do when you’re having a real emergency? Like a supremely terrible, horrible, no-good, very bad day? I’ll tell you…

You find your best friend, laugh hysterically for no reason, take really stupid pictures in really strange places, and THEN have chocolate.

This is Tara. She’s my best girl. In case of whatever this is who I always call. We have worked together, raised our children together, prepared countless meals, shared a billion laughs and our fair share of tears. We have played hooky, shopped, danced, gone on impromptu road trips, nursed a few hangovers, taken over Jack-in-the-Box, and spent more hours on the telephone than either of us could ever tabulate.

Tara is the friend that waits in the parking lot with hot chocolate because she knows you are in a stressful meeting. She’s the friend that shows up at 1:30 in the morning because your dog died. She is the friend you count out change with to buy 2 tacos for 99 cents because you’re hungry and broke.

Tara is a deep believer in my chocolate-fixes-all philosophy.

Chocolate cake with chocolate frosting and a tall glass of cold milk is the standard prescription.

So when I found out that my best girl was having a real bummer of a day – a day so blech that she decided to drive the hour and then some to my house right in the middle of it just to gain a little perspective – I knew I needed a plan.

Rocky Road Brownies are a fail-safe plan.

I’d like to think her day got a little better… and we didn’t even have to worry about these brownies going straight to the hips.
Rocky Road Brownies


nonstick cooking spray

2/3 cup unsweetened cocoa powder

1/3 cup all purpose flour

1/2 teaspoon baking powder

1/8 teaspoon salt

1/3 cup canola oil

1/3 cup granulated sugar

1/3 cup packed brown sugar

4 egg whites, lightly beaten

2 teaspoons vanilla extract

1/2 cup chopped walnuts

1/2 cup mini marshmallows

1/2 cup mini chocolate chips (not pictured here)

**Note: Tara and I doubled this recipe to fill a 9 X 13 pan. Instead of using 8 egg whites (because that’s sort of ridiculous), we substituted 4 eggs in the doubled recipe; it worked out just fine. If you follow the recipe shown above and cut the pan of brownies into 25 small squares, each one is only 97 calories!!! (using whole eggs instead of the whites would adjust that a bit)**

To Make

Preheat the oven to 350 and spray an 8 X 8 baking dish with non-stick cooking spray OR line the pan with foil. In a medium bowl whish together the cocoa powder, flour, baking powder, and salt. In a large bowl whisk together the oil, sugar, brown sugar, egg whites, and vanilla. Stir the dry mixture into the wet mixture until everything is evenly combined. Spread the batter into the prepared pan and sprinkle with the walnuts. Bake for 25 minutes (I actually found this to be a little too long; I like chewy brownies. Check them at 18-20 minutes). Take the brownies out of the oven and scatter the marshmallows and chocolate chips over the top. Return them to the oven for about 3 minutes. Let them cool, cut, and serve!

Written by Heather @ Sugar Dish Me

May 31, 2012 at 10:13 pm

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