Handle the Heat

Best Ever Chewy Brownies

Tessa Arias — Thu, 20 Jun 2024 10:00:00 +0000

These Chewy Brownies are my go-to recipe when I need a quick, easy, crowd-pleasing dessert.

I have shared a whole lot of brownie recipes over the years – over 50, in fact! I have brownie recipes to please everyone. My Ultimate Brownies are rich, dense, and fudgy. My Brown Butter Brownies have the most stunning crackly crust. And my Toffee Brownies are full of super fun mix-ins and flavors.

But these brownies are special. They take the chewy texture of boxed mix brownies and add in so much more flavor, but are made just as quickly and easily!

Check out just one of the 1000+ 5-star reviews for these best homemade brownies:

Reader Love

I have been using this recipe for about a year now! It is the easiest recipe I have ever used, I get so many compliments on these brownies!! Thank you thank you thank you!!!

–

Kenzie

The Kitchn actually tested this Chewy Brownie recipe, with author Grace Elkus raving about how quick and easy this recipe is! She says the brownies “form a shiny, crackly top as promised. Each square is thick and decadent, with melty chocolate chips studded throughout.” Thanks so much to Grace Elkus and The Kitchn team for trying this recipe.

Bon Appétit also used this Chewy Brownie recipe as part of their research in their quest to create the perfect brownie. Thanks so much to Chris Morocco and the Bon Appétit team for including us!

Perfect for 4th of July and summer cookouts, birthdays, potlucks, and even Christmas, these Best Ever Chewy Brownies are sure to become your go-to recipe!

Sprinkle of Science

How to Make Chewy Brownies

Brownie Substitutions

This Chewy Brownie recipe is written exactly as it is to yield a perfect chewy brownie. If you try to reduce the sugar, use a sugar substitute, use a butter substitute, or make this recipe vegan, the results will NOT be the same. Feel free to add in nuts or any other mix-ins you like (more on this below).

If you can’t use one of the ingredients listed, check out my extensive brownie recipe index for tons of other brownie options (including coconut oil brownies).

Tips for The BEST Chewy Brownies:

Measure correctly. Too much flour or cocoa powder will yield dry, tough brownies that are not chewy. I recommend using a digital kitchen scale to avoid this.
If you don’t have a scale, use the spoon-and-level method to measure your flour and cocoa.
Use a light-colored metal pan. More on this below.
Do not overbake. At the end of the baking time, a tester should have moist crumbs attached. Carry-over cooking (the residual heat of the oven and pan) will continue to cook the brownies, so err on the side of underbaking if you like fudgy brownies.
Check your oven temperature with an oven thermometer. Many home ovens run cold (especially when they say they’ve just preheated), and some even run hot (which can dry out your brownies).
Allow brownies to cool before slicing and serving. Check out my How to Cut Brownies Cleanly in 5 Steps article for all my tips on slicing brownies perfectly. A plastic picnic knife also works brilliantly for cutting clean slices. The brownies will be perfectly chewy only when cooled. Warm brownies will be more gooey and will taste sweeter.
Chill: If you love a chewy, fudgy brownie, or your brownies are a little gooier than you’d prefer, try chilling your brownies in an airtight container. This allows the brownies to solidify more for a super chewy, fudgy texture.

What Type of Cocoa Powder for Chewy Brownies?

These Chewy Brownies rely on cocoa powder for a rich chocolate flavor and chewy texture. Cocoa powder typically contributes more chocolate flavor than melted chocolate!
You can use Dutch-processed OR natural unsweetened cocoa powder, but I HIGHLY recommend sticking with Dutch-processed cocoa powder.
Dutch-processed cocoa creates a deeper chocolate flavor and richer, fudgier texture. It has a higher cocoa fat percentage than most grocery store natural cocoa powders, so it’ll offer more moisture and flavor. Learn more about the fat content of cocoa powder here.
Natural cocoa powder will offer a milder and nostalgic chocolate flavor and a slightly drier but chewier texture.
My favorite cocoa powder for brownies is Penzey’s high-fat Dutch-process cocoa powder or Guittard.
Learn more about the differences between Dutch-process cocoa powder and natural cocoa powder here.

What Type of Chocolate Chips for Chewy Brownies?

I prefer semi-sweet chocolate chips in Chewy Brownies, but feel free to use any chocolate chips you like – just note that this will alter the overall sweetness of the brownies. Whatever you do, don’t skip the chocolate chips! They help to develop that shiny crust on top of brownies.

The Fat in Chewy Brownies

With any cocoa powder-based brownie recipe, we need quite a bit of fat to prevent the cocoa powder from drying the brownies out and making them crumbly.
In box mix brownies, the combination of saturated (solid) fats and unsaturated (liquid) fats creates that chewy texture. According to Cook’s Illustrated, boxed brownies have the saturated fat component covered, which is why you add oil (unsaturated fat) to the mix.
In these Chewy Brownies, I opted for a combination of melted butter and vegetable oil for the best marriage of taste and texture.
Make sure your vegetable oil is fresh to avoid any off flavors. You can also use avocado oil or any other neutral-flavored oil.
I do not recommend using olive oil or any other strongly flavored oils, as these will alter the flavor of the brownies.
When possible, use unsalted butter so you can fully control the level of saltiness. Learn more about Salted vs. Unsalted Butter in baking here.
Check out my Butter vs. Oil in Baking article for more on the differences between these two fats and how they affect the flavor and texture of your baked goods.

The Sugar in Brownies

Don’t reduce the sugar in these brownies! Sugar does so much beyond providing sweetness. Reduced sugar brownies will become dry, crumbly, and will stale faster. Learn more about the many functions of sugar in brownies here.

The Eggs in Chewy Brownies

These Chewy Brownies use two whole eggs plus an additional egg yolk. The protein and fat in the egg yolk help create extra chewiness and richness. Unlike many recipes, we use cold eggs instead of room temperature to prevent the brownies from doming and to increase moisture with a tighter crumb texture. Plus, it saves time!

The Flour in Chewy Brownies

We’re using all-purpose flour in these Chewy Brownies.
Cake flour makes these brownies too tender and light, and the recipe as written provides plenty of chewiness without the need for bread flour.
To make chewy AND fudgy brownies, we only need to use a little bit of flour. Too much flour will create brownies that are dry, cakey, or lose their chewiness.
I highly recommend using a digital kitchen scale to prevent accidental overmeasuring.
Note: If you live in a very humid environment or dislike any kind of greasiness, feel free to add an extra 2 tablespoons of flour to your brownie batter.

Leavener in Brownies

I prefer little to no chemical leavener (baking soda or baking powder) in brownies because I prefer rich, dense brownies that are not even remotely cakey. Since leaveners lift and give a lighter, airier texture to baked goods, we’re only using 1/8 teaspoon baking soda, for just enough leavening to get a nice thick texture. Feel free to omit the baking soda if using Dutch-processed cocoa powder.

Why is There Cornstarch in These Brownies?

Cornstarch is the secret ingredient that mimics the texture of box mix brownies. Don’t skip it!
1 tablespoon of cornstarch makes brownies thicker and chewier and improves the crust on top.
When shooting the photos for my article on How to Make Brownies with a Shiny, Thin Crust, we captured the shocking differences between a batch of brownies made with 1 tablespoon of cornstarch and brownies made with an accidental amount of 1 teaspoon of cornstarch. The bottom brownies also had no chocolate chips. Take a look:

Can I Add Nuts to Chewy Brownies?

Yes! Feel free to add 3/4 cup chopped walnuts or pecans (or any other mix-in you like) in addition to the chocolate chips OR in place of the chocolate chips. Just note if you remove the chocolate chips, your crust on top may not be as shiny. For best flavor, try toasting the nuts on a baking tray at 350°F for about 6 to 8 minutes, stirring once. Cool before folding into your brownie batter.

The Best Pan for Baking Brownies

This brownie recipe uses an 8 by 8-inch metal baking pan. I HIGHLY recommend using a light-colored metal pan.
This is my favorite pan for baking brownies.
Dark metal pans will dry out the edges, often before the center can cook through.
I have not tried these brownies in a 9-inch pan. If that’s all you have, note that your bake time will be shorter, and it may change the texture of your brownies.
Do NOT use a glass pan! Glass or ceramic baking pans will take much longer to bake through, often causing the edges to dry out before the middle has a chance to bake through. The texture may become dry, gummy, or the brownies may not bake through properly.
Learn more about the differences between Glass vs. Metal Baking Pans here.

Can I Double this Chewy Brownies Recipe?

Yes! Double all ingredients and bake in a 9 by 13-inch light-colored metal baking pan and add a few minutes to the baking time.

How to Store Brownies

Store Chewy Brownies in an airtight container for up to 3 days at room temperature or up to 5 days in the fridge. They are even more fudgy when they’re chilled!

Can You Freeze Brownies?

Yes, these Chewy Brownies freeze beautifully! Wrap the cooled whole slab or individual slices of brownies in plastic wrap and place in an airtight container in the freezer for up to three months. Thaw overnight in the fridge, or for a couple hours at room temperature, before serving.

Tessa’s Favorite Tools for This Recipe:

A metal baking pan (not glass) to avoid under-baking
Digital kitchen scale to ensure your brownies don’t end up dry, dense, or cakey
An oven thermometer is a game-changer as many non-commercial ovens run colder than the gauge displays

More Brownies Recipes You’ll Love:

Best Ever Chewy Brownies

BEST Ever Chewy Brownies are just as chewy as boxed brownies but packed with so much more rich chocolate flavor. One bowl recipe, ready in less than 1 hour!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings large or 16 small brownies

Author Tessa Arias

Ingredients

5 tablespoons (71 grams) unsalted butter
1 1/4 cups (249 grams) granulated sugar
2 large eggs plus 1 egg yolk, cold
1 teaspoon vanilla extract
1/3 cup vegetable oil
3/4 cup (75 grams) cocoa powder*
1/2 cup (63 grams) all-purpose flour
1 tablespoon cornstarch
1/8 teaspoon baking soda**
1/4 teaspoon salt
3/4 cup (128 grams) semisweet chocolate chips

Instructions

Preheat the oven to 325°F. Line an 8 by 8-inch light-colored metal pan*** with foil or parchment paper and spray with nonstick cooking spray.
In a microwave-safe bowl, add the butter and sugar. Microwave for about 1 minute, or until the butter is melted. Whisk in the eggs, egg yolk, and vanilla. Stir in the oil and cocoa powder.
With a rubber spatula, stir in the flour, cornstarch, baking soda, and salt until combined. Stir in the chocolate chips.
Spread the brownie batter evenly into the prepared pan. Place in the oven and bake for 30 minutes, or until the brownies are set and a cake tester inserted into the center has moist crumbs attached. Do not overcook. Let cool completely to solidify before cutting and serving.
Brownies can be stored in an airtight container at room temperature for up to 3 days. Brownies will be gooey when served warm, chewy when served at room temperature, and fudgy when served chilled.

Video

Notes

*I recommend using Dutch-processed cocoa powder, but natural unsweetened cocoa powder will work just fine too. Learn about the differences between Natural Cocoa Powder and Dutch-Processed Cocoa Powders here.

**Feel free to omit the baking soda if using Dutch-processed cocoa powder.

***I do not recommend using a glass or ceramic pan to bake these brownies. Learn more about Glass vs. Metal Baking Pans here.

To double this recipe, use a 9×13 pan, adding a few minutes to the baking time.

This recipe was originally published in 2017 and has been updated with additional baking tips and new photos. Recipe photos by Joanie Simon and Baking Science photos by Ashley McLaughlin.

The post Best Ever Chewy Brownies appeared first on Handle the Heat.

Key Lime Pie

Tessa Arias — Wed, 12 Jun 2024 10:00:00 +0000

Key Lime Pie is the perfect dessert embodiment of summertime. It’s rich yet light and bright and absolutely full of delicious lime flavor.

I was originally inspired to create this Key Lime Pie recipe for Joe’s dad, as it’s his favorite dessert. I created it to surprise him for his retirement party—and he couldn’t have been more excited!

Everyone gobbled up the pie so quickly that there weren’t even leftovers for him to take home. I guess I better make him another one sometime!

We actually enlisted the help of our Handle the Heat Baking School alumni from all over the country to test and perfect this recipe, so you KNOW it’s gonna be good.

Brittney S. said “This is an easy recipe to make, and it was delicious. Even my picky eaters all gave it a 10/10. Light and melted in your mouth.”

Like many of my other summery pie recipes, such as my Peach Galette or my Frozen Mint Chocolate Chip Pie, this pie can be made a day ahead of time if needed, so it’s perfect for your 4th of July party or any cookout or BBQ. Be sure to check out all my delicious Summer recipes here!

Sprinkle of Science

How to Make Key Lime Pie

Key Limes vs. Regular Limes (aka Persian Limes)

If you’re lucky enough to live in or have visited the Florida Keys, you may have had a Key Lime Pie made with real key limes.
These limes are tiny, often more yellowish in color, and are more acidic than regular limes.
While perhaps the more traditional choice for a Key Lime Pie, real key limes are highly seasonal and difficult to source in most parts of the country.
To make this recipe easier and more accessible, regardless of where you’re located, I created this recipe specifically using Persian limes – the regular type of limes commonly available at the supermarket.
To avoid dry limes that yield little juice, choose plump, large limes that give a little when you squeeze them.
Be sure to zest your limes prior to cutting them open and juicing!
While you’re welcome to experiment with using key limes if you can find them, just note that the tartness level will change and you’ll need more key limes to make up the ⅔ cup of juice required.

How Many Limes do I Need?

This will vary greatly depending on the size of the limes available to you. During this recipe’s testing process, bakers across several states needed anywhere from 2 to 15 limes! For this reason, I’ve indicated a range of the number of limes needed for the recipe. If the only limes available to you are small, grab a couple extra just to be safe.

If you end up with an excess of leftover limes, give my Glazed Lemon Cookies a try, replacing the lemon zest and juice in that recipe with lime zest and juice!

Can I Use Bottled Lime Juice?

We haven’t tested using bottled lime juice, but I recommend using fresh if possible. You’ll need a tablespoon of fresh zest in the filling, so you will already need fresh limes. I also find that fresh limes give a much bolder, brighter flavor compared to bottled juice, so I recommend juicing your own. If you must use bottled juice, use Nellie & Joe’s Key West Lime Juice.

Key Lime Pie Crust Alternatives

I love the traditional graham cracker crust, especially with the addition of a hint of ground ginger! It adds the tiniest hint of spiced flavor to the Key Lime Pie.
If you’re not a graham cracker fan or just want to mix it up, feel free to experiment with any other crispy cookie – gingersnaps or Biscoff cookies would be delicious.
You can alternatively use my Best Pie Crust recipe if you prefer a pastry pie crust.

How to Crush Graham Crackers for the Crust

If you don’t have a food processor, you can place your graham crackers in a ziptop bag and gently crush them with a rolling pin, until all cookies are very finely ground. Transfer to a medium bowl and add the melted butter and brown sugar, stirring until combined and the mixture looks like wet sand.

The Whipped Cream Topping

If you have more of a sweet tooth, this pie may be a little on the tart side. Feel free to double the whipped cream topping to balance the tartness, if preferred.
To increase the tropical flavors in this recipe, add ¼ to ½ teaspoon coconut extract to the whipped cream topping, if desired.

Can I Make a Meringue Topping for This Key Lime Pie?

Yes! Instead of whipped cream, feel free to add a meringue topping instead! Save the egg whites leftover from making the Key Lime Pie filling and make a double batch of the meringue topping from my Mini S’mores Cheesecakes recipe here.

What Pie Pan Should I Use for Key Lime Pie?

I recommend using a glass or ceramic pie pan here. I don’t recommend metal, as it can interact with the acidity in the limes and cause unpleasant flavors. Learn more about different types of pie pans, and which ones are my favorites, in my Pie Pan article here.

How to Store Key Lime Pie

The pie can be baked and chilled without the topping one day before serving. Once it is cold, cover it loosely with plastic wrap. For best results, top with whipped cream within a couple of hours of serving. Any leftover pie will keep, covered with plastic, for several days in the refrigerator, but note that the crust will soften more the longer it sits.

Can You Freeze Key Lime Pie?

We haven’t tried this ourselves, but it should work just fine. Place the whole pie or pie slices on a rimmed baking sheet and freeze until solid, then transfer to an airtight container and freeze for up to one month. Thaw in the fridge overnight before topping with whipped cream and serving.

More Summer Recipes You’ll Love:

Key Lime Pie

Easy Key Lime Pie recipe is packed full of bright, fresh lime flavor, a hint of ginger in the buttery graham cracker crust, all topped with fresh whipped cream. One bite will transport you straight to the sunny Florida Keys!

Course Dessert

Cuisine American

Prep Time 45

Cook Time 35

Inactive Time 4

Total Time 5 20

Servings large slices or 12 smaller slices

Author Tessa Arias

Ingredients

For the crust:

12 whole (182 grams) graham crackers
3 tablespoons (38 grams) light brown sugar
1/8 teaspoon fine sea salt
1/4 teaspoon ground ginger, optional
7 tablespoons (99 grams) unsalted butter, melted and cooled

For the filling:

1 can (14 ounce / 397 grams) sweetened condensed milk
4 large egg yolks
1 tablespoon freshly grated lime zest, from about 2 large limes
2/3 cup (160 grams) fresh lime juice, strained, from about 3-9 large limes*
1/8 teaspoon fine sea salt

For the topping:

3/4 cup (180 grams) heavy cream, chilled
3 tablespoons (23 grams) powdered sugar, sifted
1 teaspoon vanilla extract
Fresh lime zest or lime slices, for garnish

Instructions

Arrange an oven rack in the center position and preheat the oven to 350°F. Spray a 9-inch pie plate with cooking spray.

Prepare the crust:

In a food processor, pulse the crackers, sugar, salt, and ginger, if using, until very finely ground. Pour in the melted butter and pulse until combined. The mixture should look like wet sand.
Transfer the mixture to the pie plate. Press firmly into the bottom and up the sides of the pan. Bake until the crust is fragrant and firm to the touch, 8 to 10 minutes. Remove from the oven and place on wire rack to cool slightly while you make the filling.
Turn the oven down to 325°F.

Prepare the filling:

In a large bowl, combine the filling ingredients, whisking until smooth. Pour the filling into the prepared crust and smooth the surface. Bake at 325°F until the filling is set and just a little wobbly in the center, 25 minutes. Remove from the oven and let cool completely at room temperature. Transfer to the refrigerator and chill until cold, at least 4 hours. Cover with aluminum foil or plastic wrap if chilling overnight to prevent odor transfer.

Prepare the topping:

In a mixing bowl, use an electric mixer fitted with the whisk attachment to beat the cream, sugar, and vanilla on medium-high speed until medium-stiff peaks form.
Garnish the chilled pie with whipped cream. Top with fresh lime zest or lime slices, cut into slices, and serve.
The pie can be baked and chilled (without the topping) 1 day ahead. Once it’s cold, cover loosely with plastic wrap, then top within a couple of hours of serving. Any leftover pie will keep, covered with plastic, for several days in the refrigerator (the crust will soften over time).

Notes

*Buy more limes than you think you’ll need to avoid having to run back to the store in the case of disappointing dry limes.

*To make this recipe easier and more accessible, regardless of where you’re located, I created it specifically using Persian limes – the regular type of limes commonly available at the supermarket. Feel free to experiment with key limes, but the tartness level will change, and you may need more key limes to make up the required juice.

Photos by Joanie Simon.

The post Key Lime Pie appeared first on Handle the Heat.

Chocolate Zucchini Bread

Tessa Arias — Wed, 05 Jun 2024 10:00:00 +0000

Summer just got a whole lot more fun with this Chocolate Zucchini Bread!

I’m not a big gardener, but I’m lucky enough to have friends and family members who are, so I’m often gifted delicious, homegrown zucchini – and there’s only so much sauteed zucchini Joe and I can eat!

My go-to use for gifted zucchini has always been my Easy Chocolate Zucchini Cake, but sometimes you crave a certain texture that only a quickbread can provide.

The original version of this recipe was published way back in 2012. I wanted to update the recipe with a fudgier texture and more chocolate-forward flavor.

This revamped version of my Chocolate Zucchini Bread checks all the boxes I wanted: it’s rich and chocolaty without being overpowering, and it’s perfectly moist and fudgy.

Check out all my tips below for preparing your zucchini (regardless of whether it’s homegrown, gifted, or store-bought) and tips for making this the best quickbread you’ve ever made!

Sprinkle of Science

How to Make Chocolate Zucchini Bread

Zucchini Tips

I recommend shredding by hand using the large holes on a box grater for best results. You can also use the shredding attachment on a food processor if preferred. This recipe was formulated to incorporate all the zucchini’s natural moisture, so there’s no need to worry about draining the excess moisture or squeezing it with cheesecloth. Just grate it, and you’re ready to go!

What Type of Cocoa Powder for Chocolate Zucchini Bread?

You can use either natural/unsweetened cocoa powder or Dutch-processed cocoa powder for this Chocolate Zucchini Bread recipe. Natural will offer a lighter color and offers a more acidic chocolate flavor. While Dutch-process offers a darker color, a smoother chocolate flavor, and typically more cocoa fat and therefor more moisture. If using Dutch-process cocoa powder, do not substitute the sour cream or yogurt, as that acidity is what will activate the baking soda. Learn more about the differences between Natural & Dutch-processed cocoa powder here.

How to Bake a Moist & Fudgy Chocolate Zucchini Bread

Weigh your cocoa powder and flour to prevent over-measuring and avoid a dry loaf. If you don’t have a digital kitchen scale, use the spoon-and-level method – learn more about that here.
The brown sugar, full-fat sour cream, eggs, and oil all add richness and moisture to this loaf.
Once you add the zucchini to the batter, stir gently until JUST combined. Over-mixing can cause a tough or gummy texture.

What Type of Chocolate Chips Should I Use?

I used semisweet chocolate chips, but feel free to use the same amount of milk, dark, or even white chocolate chips if you prefer – just note that this will change the overall sweetness of the loaf. Mini chocolate chips and chopped chocolate bars are also fine substitutes.

The Best Baking Pan For Chocolate Zucchini Bread

I recommend using a metal 8 ½ by 4 ½-inch loaf pan for best results.
You can alternatively use a 9 by 5-inch metal loaf pan, but you’ll need to bake your loaf for less time, about 60-65 minutes, or until the internal temperature registers 200°F with a digital instant-read thermometer. Note that your loaf will come out much flatter.
I don’t recommend using a glass or ceramic loaf pan, but if that’s all you have, drop the temperature to 300°F and increase the baking time by about 10 to 15 minutes, or until the loaf registers 200°F internal temperature. Learn more about Glass vs. Metal Pans here.

How to Store Zucchini Bread

Store Chocolate Zucchini Bread well-wrapped in plastic wrap at room temperature for up to 2 days. If you prefer, microwave slices before serving to soften.

Can You Freeze Chocolate Zucchini Bread?

Yes! To freeze, tightly wrap the completely cooled full loaf or individual slices in plastic wrap, then place in a ziptop bag or an airtight container and freeze for up to one month. Thaw in the refrigerator overnight or for a few hours at room temperature before serving.

More Summer Recipes You’ll Love:

Chocolate Zucchini Bread

Chocolate Zucchini Bread is about to become a summertime favorite! Super easy to make, this quickbread is moist, fudgy, and full of rich chocolate flavor. It's the perfect recipe for using up homegrown zucchini—no mixer required!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 1 10

Total Time 1 30

Servings loaf, 8-10 slices each

Author Tessa Arias

Ingredients

1 cup (127 grams) all-purpose flour
1/2 cup (43 grams) natural or Dutch-process cocoa powder*
1 cup (200 grams) light brown sugar
3/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, at room temperature
1/2 cup (114 grams) full-fat sour cream or plain whole milk yogurt, at room temperature
1/2 cup (110 grams) neutral oil, such as vegetable or avocado
1 teaspoon vanilla extract
1 1/2 cups (188 grams) grated zucchini (from about 1 medium zucchini), no need to squeeze out excess moisture
3/4 cup (128 grams) semisweet chocolate chips

Instructions

Preheat the oven to 325°F. Line a light-colored metal 8 1/2 by 4 1/2-inch loaf pan** with a sheet of parchment paper, leaving an overhang, then spray with nonstick cooking spray.
In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt.
In a medium bowl, whisk together the eggs, sour cream, oil, and vanilla until thoroughly combined.
Make a well in the center of the dry ingredients and stir the wet ingredients in with a rubber spatula until just combined. Fold in the zucchini and chocolate chips, reserving some to sprinkle on top. Pour batter into prepared pan, smoothing the top. Sprinkle with reserved chocolate chips.
Bake for about 70 minutes or until a digital thermometer registers at least 200°F. Alternatively, check that a toothpick inserted in the center comes out clean with just a few crumbs attached. Make sure melted chocolate chips aren’t mistaken for uncooked batter. Let the loaf cool in baking pan on wire rack for 15 minutes before removing to a wire rack to cool completely. Loaf can be stored well-wrapped at room temperature for 1 to 2 days or frozen for up to 1 month.

Notes

*If using Dutch-process cocoa powder, do not substitute the sour cream or yogurt. The acidity is what will activate the baking soda.

**You can also bake in a 9×5-inch metal loaf pan for about 60-65 minutes, or until the internal temperature is at least 200°F. Note that your loaf will come out much flatter.

**If baking with a glass or ceramic loaf pan, drop the temperature to 300°F and increase the baking time by about 10 to 15 minutes, or until the loaf registers at least 200°F internal temperature.

The post Chocolate Zucchini Bread appeared first on Handle the Heat.

Raspberry Lemonade Cheesecake Bars

Tessa Arias — Fri, 31 May 2024 10:00:00 +0000

Raspberry Lemonade Cheesecake Bars are the edible embodiment of a summer day.

The buttery, crisp graham cracker crust is the perfect base for the bright, creamy lemon cheesecake that’s swirled with homemade sweet, tart raspberry puree.

These bars are as beautiful as they are delicious! In fact, I even made this photo my new phone background for the summer season:

I love making cheesecake bars (like my go-to Classic Cheesecake Bars or my Nutella Cheesecake Bars), and these fabulous Raspberry Lemonade Cheesecake Bars are a definite favorite of mine.

Cheesecake bars are so much easier to make and serve than a full cheesecake (no water bath, yay!), and the vibrant raspberry swirls make these bars show-stoppingly stunning. Not to mention, they also help cover up any cracks!

I have included lots of tips and tricks to ensure perfect cheesecake bars below, so you’ll be sure to nail this recipe.

Perfect for spring or summertime gatherings, these Raspberry Lemonade Cheesecake Bars will be the prettiest dessert on any table. I promise you’ll want to make these for every summer BBQ, potluck, and block party.

Sprinkle of Science

How to Make Raspberry Lemonade Cheesecake Bars

What Kind of Cream Cheese Should I Use for Cheesecake Bars?

Use blocks of full-fat, high-quality cream cheese.
Do not use reduced-fat cream cheese, or your cheesecake bars may be watery or rubbery.
Opt for the best brand possible, as some generic brands have a high water content.
Don’t use whipped cream cheese or cream cheese meant for spreading on a bagel.

What’s the Best Pan for Raspberry Lemonade Cheesecake Bars?

Use a light-colored 8 by 8-inch metal baking pan for these cheesecake bars, lined with parchment paper or foil, for best results. This is my favorite pan for any bar dessert recipe. If you only have a glass or ceramic pan, your cheesecake bars may take longer to bake. Learn more about Glass vs. Metal Baking Pans here.

How to get Smooth and Creamy Cheesecake Bars:

Be sure your cream cheese is COMPLETELY softened to room temperature.
Make sure your eggs are also at room temperature.
Beat the cream cheese very well, and beat well again once the sugar is added, ensuring no lumps remain.
Once the eggs have been added, only beat until just combined to prevent your cheesecake bars from sinking or cracking.
Be sure to scrape down the sides and bottom of your bowl and paddle attachment often to prevent lumps or unincorporated ingredients.

How to Puree Raspberries

I recommend using a blender, food processor, or immersion blender to puree your fresh raspberries. Take the time to push the puree through the fine mesh strainer very thoroughly, also scraping the underside of the strainer, for maximum raspberry flavor. If you lose too much of the raspberry puree, your bars won’t look as pretty and they won’t be as flavorful.

Can I Double This Recipe?

Yes! To make 32 cheesecake bars, double all ingredients and bake in a metal 9 by 13-inch baking pan, adding about 5-10 minutes to the bake time.

How to Store Raspberry Lemonade Cheesecake Bars

Keep Raspberry Lemonade Cheesecake Bars inside an airtight container in the fridge for 2 days. The longer the bars sit, the softer the crust will become.

Can You Freeze Raspberry Lemonade Cheesecake Bars?

Yes! These Raspberry Lemonade Cheesecake Bars freeze beautifully. Store the bars inside an airtight container in the freezer for up to 2 months. Defrost overnight in the fridge or on the counter for an hour or so before serving.

More Bar Recipes You’ll Love:

Raspberry Lemonade Cheesecake Bars

Raspberry Lemonade Cheesecake Bars are like biting into sunshine! A buttery, crisp graham cracker base topped with a zesty lemon cheesecake and vibrant raspberry swirl. As pretty as they are delicious, these bars are perfectly tart, sweet, and full of summertime flavors.

Course Dessert

Cuisine American

Prep Time 45

Cook Time 35

Inactive Time 6 10

Total Time 7 30

Servings squares

Author Tessa Arias

Ingredients

For the crust:

9 whole (138 grams) graham crackers
6 tablespoons (85 grams) unsalted butter, melted

For the raspberry swirl:

6 ounces (170 grams) raspberries, fresh or thawed frozen
2 tablespoons (25 grams) granulated sugar

For the cheesecake:

16 ounces (454 grams) full-fat cream cheese, completely softened to room temperature
3/4 cup (150 grams) granulated sugar
1 tablespoon finely grated lemon zest, from about 2 large lemons
2 tablespoons fresh lemon juice
3 large eggs, at room temperature
1/4 teaspoon fine sea salt

Instructions

Make the crust:

Preheat the oven to 350°F. Line an 8 by 8-inch light-colored metal baking pan with foil or parchment, leaving an overhang.
In the bowl of a food processor, pulse the graham crackers until finely ground. You should have about 1 cup crumbs.
Add the melted butter and pulse until moistened. Press the mixture firmly into the bottom of the prepared pan. Bake for about 10 minutes, or until lightly golden brown and fragrant. Let cool.
Reduce oven temperature to 325°F.

Make the raspberry puree:

In a food processor or blender, puree the raspberries until smooth. Use a spatula to press through a fine mesh strainer, discarding any seeds and pulp that remain. Scrape the underside of the strainer to get the maximum amount of puree. Stir in the sugar. Puree will have a thin consistency. Set aside.

Make the cheesecake:

In a large bowl, use an electric mixer on medium-high speed to beat the cream cheese until completely smooth and creamy, for at least 1 minute. Add in the sugar and beat until totally combined, scraping down the sides and bottom of the bowl as needed. On medium-low speed, beat in the lemon zest, lemon juice, eggs, and salt until just combined.
Spread the mixture over the crust. Tap the cheesecake against the counter a few times to release any air bubbles.
Dollop the batter with spoonfuls of the raspberry puree. Use a knife or skewer to make swirls.
Bake for 35-40 minutes, or until just set at the edges but ever so slightly jiggly in the middle, before turning off the oven and cracking open the oven door for 10 minutes. Remove from oven to a wire rack to cool completely.
Cover with foil and refrigerate for at least 4 hours or overnight. The cheesecake can be stored in the fridge for up to 2 days.
Before serving, use the foil or parchment to remove the cheesecake from the pan and onto a work surface. Cut into 16 squares. Serve chilled.

Video

Notes

To double this recipe, double all ingredients and bake in a 9 by 13-inch light-colored metal baking pan, adding about 5 to 10 minutes to the baking time.

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The post Raspberry Lemonade Cheesecake Bars appeared first on Handle the Heat.

45 Summer Recipes Everyone Will Love

Tessa Arias — Wed, 22 May 2024 10:00:00 +0000

I hold a special place in my heart for summer foods. I just love summer BBQs, cookouts, and potlucks!

I’ve compiled all of the BEST summer recipes in one place so you’re prepared for your next summertime event.

Listed below are dessert ideas for parties, recipes to bring to a potluck, no-bake desserts, easy savory recipes the whole family will love, and more.

Many of these recipes would be so much fun to make with the kids through the summer, too!

Let me know which summer recipe you’re most excited to try in the comments below.

The BEST Summer Recipes

No-Bake Summer Recipes

No Bake Chocolate Peanut Butter Cheesecake

No Bake Chocolate Peanut Butter Cheesecake is like a giant peanut butter cup! It features a buttery graham cracker crust, creamy peanut butter cream cheese filling, all topped with thick and fudgy chocolate ganache. Perfect for summertime parties!

No Bake Mini Blackberry Cheesecakes

Adorable No Bake Mini Blackberry Cheesecakes are ultra-fresh, vibrant, and simple to make with no oven (or even stove) required! Perfect for those hot days when you don’t want to turn on the oven.

No Bake S’mores Mini Cheesecakes

Chocolate cheesecake. Toasted marshmallow meringue topping. Buttery graham cracker crust. Need I say more? All the classic campfire treat flavors packed into an easy no-bake, pre-portioned dessert. These Mini S’mores No-Bake Cheesecakes are the cutest, most delicious bites of nostalgia you’ll eat this summer!

Brown Butter Rice Crispy Treats

Brown Butter Rice Crispy Treats are crispy, sticky, and gooey. The Brown Butter gives these classic treats a fun, updated twist, bringing a delicious nuttiness to the sticky deliciousness! These are such a fun treat – and bonus: they’re SO easy to make, with no oven time required.

No-Bake Strawberry Cheesecake Bars

No Bake Strawberry Cheesecake Bars feature a buttery graham cracker crust and a homemade double strawberry cheesecake filling for an easy crowd-pleasing summer treat that everyone at the cookout will love.

Chocolate Chip Cookie Dough Ice Cream

Homemade Chocolate Chip Cookie Dough Ice Cream is egg-free and uses secret ingredients to make easy, creamy, and flavorful ice cream. Impress everyone at your party with this homemade nostalgic ice cream this summer.

No Bake Frozen Blueberry Pie

Easy No Bake Frozen Blueberry Pie is fresh, frosty, and fruity – the perfect summer dessert for any cookout, BBQ, or get-together!

Bakery Style Chocolate Chip Cookies

You can’t go wrong pleasing everyone with my ultra-thick Bakery Style Chocolate Chip Cookies! Golden brown edges, ooey-gooey centers, and the perfect classic flavors. This easy recipe can be made in just 30 minutes and is sure to be a hit.

Glazed Lemon Cookies

Glazed Lemon Cookies feature buttery, citrusy, soft, and perfectly sweet cookies topped with a lemon glaze. These are the best lemon cookies that come together quickly, contain simple ingredients, and don’t even require chilling.

S’mores Cookies

S’mores Cookies are loaded with chocolate chips and graham cracker crumbs, topped with mini marshmallows and Hershey’s chocolate. All the classic campfire treat flavors are packed into this quick and easy cookie recipe, perfect for any summertime gathering. Pro tip: use these instead of graham crackers at your next bonfire for the ultimate s’mores treat!

Homemade Oreo Cookies

Homemade Oreo Cookies taste just like the famous store-bought sandwich cookies – but better! These delicious homemade Oreos are easy to make and can be customized with your favorite flavored filling (double-stuffed if you prefer!).

Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies are big, thick, chewy, and soft, and loaded with peanut butter and chocolate flavor. They are outrageously good, and are super easy to make – no mixer required. Everyone at your BBQ will be asking for this recipe!

Brown Butter Dulce de Leche Cookie Cups feature soft, chewy, bite-sized brown butter cookie cups that are filled with dulce de leche and topped with flaky sea salt. Every bite is salty-sweet heaven! This recipe is easier than you think, uses store-bought dulce de leche, and is ready in an hour! What’s not to love?

Homemade Fudge Rounds

Homemade Fudge Rounds taste just like the packaged ones but even BETTER because they’re less artificial but just as chewy, fudgy, soft, and chocolaty. The perfect bites of nostalgia for any summer party.

White Chocolate Macadamia Nut Cookies

White Chocolate Macadamia Nut Cookies are soft and chewy in the middle yet crisp at the edges, studded with white chocolate chips and crunchy macadamia nuts. So delicious and super easy to make, these are the perfect cookies for white chocolate lovers everywhere!

Brownies, Cheesecake Bars & More Summer Bar Bakes

Best Ever Chewy Brownies

A summertime party classic, these BEST Chewy Brownies are just as chewy as boxed brownies but packed with way more decadent chocolate flavor. This one-bowl recipe can be made in less than 1 hour! With over 1,000 5-star ratings, I know they’ll be a hit at your next gathering.

S’mores Fudge Bars

S’mores Fudge Bars have a thick layer of buttery graham cracker crust, rich, fudgy chocolate filling, and a homemade toasted marshmallow topping. A delicious summertime treat that’s a hit with kids of all ages!

Blondies Recipe

Ultra-flavorful Blondies are gooey, chewy, and loaded with chocolate chips or any mix-in your heart desires. One bowl recipe, no mixer required, and made with pantry staples in just 45 minutes. This easy blondie recipe is easy to transport and serve, so it’s perfect to take to any summer party!

Raspberry Lemonade Cheesecake Bars

Chocolate Chip Cookie Cheesecake Bars take chewy chocolate chip cookie dough and layer it with a creamy, rich, smooth vanilla cheesecake. Two perfect beginner-friendly desserts in one! Your cookout guests will go crazy for these bars.

Cosmic Brownies

A nostalgic classic, this copycat recipe for Cosmic Brownies is ultra-rich, fudgy, and chewy. Just like the kind you buy at the store, but oh so much better with no preservatives!

Peanut Butter Stuffed Brownies

Peanut Butter Stuffed Brownies are fudgy chocolate brownies stuffed with a thick layer of pure peanut butter for the most rich and indulgent treat. The kids will adore these!

Summer Pies & Cobblers

Key Lime Pie

My Easy Key Lime Pie Recipe is packed full of bright, fresh lime flavor, a hint of ginger in the buttery graham cracker crust, all topped with fresh whipped cream. One bite will transport you straight to the sunny Florida Keys!

Peach Galette

Peach Galette is so much easier to make than a peach pie, but with the same deliciously sweet summery peach flavor and flaky all-butter crust in every bite. Serve this homemade galette recipe with vanilla ice cream for the perfect rustic dessert.

Blueberry Cobbler

Blueberry Cobbler is bursting with delicious blueberry flavor, featuring a hint of bright lemon freshness, and finished with a light, fluffy cake topping. This super quick and easy recipe is perfect with a scoop of vanilla ice cream, for a sweet summertime hit!

Blueberry Peach Pie

Homemade Blueberry Peach Pie features a perfectly crisp and flaky crust with a thick, fresh, and luscious summery filling. This delicious pie is the perfect summertime dessert!

Brown Butter Peach Cobbler

This Brown Butter Peach Cobbler is the most flavorful cobbler recipe you’ll ever try. The brown butter peaches, warm spices, and the biscuit-like base and topping make for the ultimate summer treat. Use fresh, frozen, or canned peaches.

Easy Apple Galette

Homemade Apple Galette is so much easier to make than apple pie! This recipe has a buttery, flaky tart crust and a perfectly spiced apple filling. The best rustic dessert to serve a crowd for Memorial Day, 4th of July, or anytime.

Summertime Cakes

Chocolate Sheet Cake

EASY Chocolate Sheet Cake with simple fudge frosting takes just minutes to prepare and doesn’t even require an electric mixer. Such a crowd pleaser perfect for any party or BBQ!

Chocolate Zucchini Cake

Ultra-rich, moist, and fudgy Easy Chocolate Zucchini Cake is the perfect summer treat for any chocoholic and can be made in less than 1 hour! No mixer required. The perfect way to use up that homegrown zucchini!

Angel Food Cake

You only need 7 ingredients to make the BEST Angel Food Cake recipe! This cake is perfectly light, airy, and fluffy. Served with homemade whipped cream and fresh berries for a light dessert after a big cookout.

Vanilla Sheet Cake with Grilled Strawberries

Vanilla Sheet Cake with Grilled Strawberries features an ultra-moist, tender, and slightly spongy vanilla cake with fresh whipped cream and slightly smoky grilled strawberries on top. This cake is the perfect summer dessert for a crowd!

Red Velvet Cake

The BEST Red Velvet Cake recipe ever! Ultra moist, buttery, tender, and soft cake with the most perfect red velvet flavor. Topped with easy cream cheese frosting. The best centerpiece for any party!

Fun Summer Bakes

Baked Strawberry Lemon Doughnuts

Baked Strawberry Lemon Doughnuts are made with a yeasted dough but baked for the best fluffy texture without frying! Topped with a beautiful naturally colored strawberry glaze. Get the kids involved for a fun summer activity you can all enjoy together!

S’mores Pizookies

Ultra ooey-gooey S’mores Pizookies feature chocolate chip cookie dough stuffed with marshmallow, chocolate, and graham cracker bits baked in a mini skillet, for the cutest summertime dessert ever.

Red Velvet Ice Cream Sandwiches

Red Velvet Ice Cream Sandwiches are the ultimate summer treat with homemade red velvet cookies, vanilla ice cream, and red white and blue sprinkles for the Fourth of July or Memorial Day! Make them ahead of time for the BBQ.

French Silk Pie

One of my most popular recipes ever, this French Silk Pie features an Oreo cookie crust, rich and creamy chocolate filling, and is topped with homemade whipped cream and chocolate shavings!

Peanut Butter Pie

My homemade Peanut Butter Pie is super quick and easy to make, with just a few ingredients involved. The biggest hit ever with any peanut butter lovers – everyone coming back for seconds!

Frozen Mint Chocolate Chip Pie

Frozen Mint Chocolate Chip Pie is perfect for summer! Mint Oreo crust, easy homemade mint chocolate chip ice cream, and a thick layer of chocolate ganache. So delicious and perfect to serve a crowd on a warm night.

Savory Summer Recipes

Homemade Burger Buns

Homemade Burger Buns are SO much better than anything store-bought! Beautifully light and fluffy inside, and slightly crusty on the outside. These buns are the perfect canvas for any type of burger you’re grilling up this summer.

Homemade Hawaiian Bread Rolls

Copycat Hawaiian Rolls are light, fluffy, and utterly delicious – just like the store-bought version, but even better! Sweet, soft, squishy, and surprisingly easy to make, these are the perfect rolls for any sliders on your menu.

Focaccia Bread

This homemade recipe for EASY No Knead Focaccia Bread is surprisingly simple. Rich, flavorful, and soft bread with ultra-crispy edges, this bread makes for a terrific lunch, or a great side for your cookout.

Best Potato Salad Recipe

This BEST Potato Salad recipe is so easy to make! Made with Greek yogurt, fresh dill, and parsley for a perfectly fresh and summery side dish. Mayonnaise-free and way better than any store-bought version, this easy side will be the talk of your party.

Easy Cornbread Recipe

My Easy Cornbread Recipe is moist, buttery, fluffy, and so delicious. Topped with jalapeño honey butter, your friends and family will love this recipe at your summer BBQ this year!

Red Lobster Homemade Cheesy Garlic Biscuits

These Red Lobster Homemade Cheesy Garlic Biscuits are super easy and take only 30 minutes to make! They taste a million times better than the original cheddar bay biscuits! Slightly flaky and crisp on the outside, ultra-tender and fluffy inside, and bursting with cheesy buttery garlic goodness.

Ultimate Mac & Cheese

This baked Ultimate Macaroni and Cheese recipe has a creamy, silky, rich cheese sauce that’s perfectly balanced by a crisp and crunchy homemade breadcrumb topping. Simple to make, and the perfect side that’s easy to transport to any summer parties!

The post 45 Summer Recipes Everyone Will Love appeared first on Handle the Heat.

No Bake Strawberry Cheesecake Bars

Tessa Arias — Fri, 17 May 2024 10:00:00 +0000

These No Bake Strawberry Cheesecake Bars are edible proof that there’s nothing better than a fresh, fruity, and chilled dessert on a hot summer day.

I adore making cheesecake bars. I have so many cheesecake bar recipes – like Classic Cheesecake Bars, my Nutella Cheesecake Bars, and even Chocolate Chip Cookie Cheesecake Bars!

Cheesecake bars are fun because they don’t need a water bath, they’re easy to make, and even easier to slice and serve! What’s not to love?

These cheesecake bars are extra special because you don’t even need to turn on your oven to make these No Bake Strawberry Cheesecake Bars! Win-win for summer baking.

I love how bold the strawberry flavor is in these bars. I find with a lot of baked goods, the strawberries kind of dull in flavor from the heating process (unless you’re roasting strawberries, like in this ice cream recipe!).

In this recipe, we use strawberries in two forms for plenty of flavor and color: freeze-dried strawberries that are blended into a fine powder, and fresh strawberries blended into the filling mixture.

So while you do need both a blender or food processor and an electric mixer (or very strong arm) to make this recipe, there’s no oven involved. There’s also no Cool Whip. Totally homemade from scratch!

Sprinkle of Science

How to Make No-Bake Strawberry Cheesecake Bars

What Kind of Cream Cheese Should I Use for No-Bake Strawberry Cheesecake Bars?

Be sure to use blocks of full-fat, high-quality cream cheese.
Do not use reduced fat or your cheesecake bars may be watery, rubbery, or otherwise lackluster.
Don’t use whipped cream cheese or cream cheese for spreading on a bagel.
Be sure your cream cheese is COMPLETELY softened to room temperature before making the cheesecake bars.

I Can’t Find Graham Crackers. What Else Can I Use?

Whatever your heart desires! Use the same amount by weight of digestive biscuits, vanilla wafers, Biscoff cookies, or any crunchy cookie you’d like – just note that Biscoff cookies are a little richer than graham crackers (which are drier), so add just enough butter until it holds together when pressed.

You can even put this No-Bake Strawberry Cheesecake Bar filling on top of a pan of baked, cooled brownies!

Why Use Freeze-Dried Strawberries?

Freeze-dried strawberries offer a ton of strawberry flavor and vibrant color without adding too much extra liquid to the filling.
Fresh strawberries contain a lot of water, which makes it difficult to make a sturdy enough no-bake cheesecake that holds its shape, or one that doesn’t get icy and hard if you freeze it.
I also love to use freeze-dried strawberries in icing recipes like with my Baked Strawberry Lemon Doughnuts!
Once pulverized, they also make a great garnish on top of chocolate cake or brownies, or mixed in to flavor buttercream frosting.

Where to Find Freeze-Dried Strawberries?

You can find freeze-dried strawberries near the other dried fruits like raisins at the grocery store. I’ve seen them consistently stocked at Target, Trader Joe’s, Kroger, and Walmart, or online here. Reader Francesca also mentioned you can often find freeze-dried fruit next to the baby food at the grocery store!

What if I Can’t Find Freeze-Dried Strawberries?

If you can’t find freeze-dried strawberries, simply omit them – but please note that the strawberry color and flavor will be less intense.

Can I Use Frozen Strawberries?

Yes, you can use frozen strawberries in place of the fresh strawberries in the recipe. Be sure to thaw them then drain any excess liquid completely, as too much water will prevent this cheesecake from setting.

Please note that frozen strawberries cannot be substituted for the freeze-dried strawberries.

Chilling No Bake Cheesecake

This cheesecake needs to chill in the freezer for at least 4 hours to ensure it fully sets and holds its shape. I usually just make it the day before I plan to serve it, just to allow plenty of time for the bars to fully chill.

How to Serve No-Bake Strawberry Cheesecake Bars

Before serving, allow No-Bake Strawberry Cheesecake Bars to soften slightly in the fridge for 30 minutes.
For clean slices, use a big sharp knife. Run it under hot water, and carefully wipe it off in between slices.
Store covered in the fridge for up to 3 days or freezer for up to 2 weeks. The texture will be softer and looser when stored in the fridge.
Serve with fresh strawberries, vanilla ice cream, fresh whipped cream, or chocolate ganache!

More No-Bake Recipes:

No Bake Strawberry Cheesecake Bars

No-Bake Strawberry Cheesecake Bars feature a buttery graham cracker crust and a homemade double strawberry cheesecake filling. Delicious, easy, crowd-pleasing summer treat!

Course Dessert

Cuisine American

Prep Time 25

Chilling Time 4 30

Total Time 4 55

Servings bars

Author Tessa Arias

Ingredients

For the crust:

1 sleeve (9 crackers, 140 grams) graham crackers
5 tablespoons (71 grams) unsalted butter, melted

For the cheesecake:

3/4 cup (150 grams) granulated sugar
2 cups (47 grams) freeze-dried strawberries*
1/8 teaspoon fine sea salt
16 ounces (454 grams) cream cheese, completely softened to room temperature
1 tablespoon lemon juice
1 1/4 cups fresh strawberries, hulled and sliced
1/2 cup (180 grams) heavy cream, chilled

Instructions

For the crust:

Line an 8-inch square baking pan with parchment paper or foil, leaving an overhang on all sides.
Place the graham crackers in the bowl of a food processor and pulse until very finely ground. The more finely ground, the better the crust will stay together and not crumble. Add in the melted butter and pulse until moistened.
Very firmly press the mixture into the bottom of the pan using your hands or the bottom of a measuring cup. Refrigerate.

For the cheesecake:

In the bowl of blender, combine the sugar, freeze-dried strawberries, and salt. Blend until the strawberries are powdery with no visible chunks remaining. Add the cream cheese, lemon juice, and fresh strawberries. Blend until completely smooth, scraping down the sides and bottom as needed. A blender tamper can help bring the mixture together quickly.
In a large mixing bowl, use an electric mixer fitted with the whip attachment to whip the cream until medium peaks form. Add the strawberry mixture to the whipped cream and gently fold until combined. Spread over prepared crust, smoothing the top.
Freeze for at least 4 hours or overnight. Let sit in the fridge 30 minutes before serving. Run a large sharp knife under hot water, wiping it off in between slices. Cut into 9 bars.
Store covered in the fridge for up to 3 days or freezer for up to 2 weeks. If freezing, remove from freezer and refrigerate 30 minutes before serving.

Notes

*Find freeze-dried strawberries near the other dried fruits like raisins at the grocery store. They’re consistently stocked at Target, Trader Joe’s, Kroger, and Walmart, or online here. If you can’t find them, simply omit – but note that the strawberry color and flavor will be less intense.

This post was published in 2020 and has been updated with additional baking tips. Photos by Ashley McLaughlin.

June Baking Challenge

This recipe was the pick for our June 2020 baking challenge! Check out the entries submitted below. Click here to discover the current month’s challenge.

The post No Bake Strawberry Cheesecake Bars appeared first on Handle the Heat.

The Function of Sugar in Brownies

Tessa Arias — Thu, 16 May 2024 10:00:00 +0000

I am frequently asked, “Can I reduce the sugar in this brownie recipe?” The answer is much more complicated than you might think!

Sugar is a crucial ingredient in baking, and, spoiler alert, it has many more responsibilities than simply sweetening a recipe.

I previously conducted sugar ratio experiments in sugar cookies (using my viral Soft & Chewy Sugar Cookies recipe) and more sugar experiments on my Control Cupcake Recipe, comparing the batches side-by-side with the original recipe. The results of each experiment were fascinating!

I decided to take to the kitchen once more and experiment with my crazy-popular Best Ever Chewy Brownies recipe, to see how changing the sugar levels would impact the results of these perfectly chewy brownies.

Check out the experiment results below, along with some baking science insights into sugar’s surprising role in baking brownies.

Quick disclaimer: This post is intended to give insight into the science of sugar’s role in baking. It is not intended to serve as a guide for people who must reduce sugar intake due to medical diagnoses or for weight loss. Here at Handle the Heat, we use sugar, dairy, eggs, and wheat in the majority of our recipes and fully believe dessert is a delightful part of enjoying life!

Sprinkle of Science

Reducing Sugar in Brownies

What Does Sugar Do in Baking?

You might be thinking, “Sugar just sweetens” – but sugar actually does much more beyond simply sweetening your favorite recipes. Here are some of the other important factors sugar contributes:

Moisture: Sugar is a key component in lending moisture to baked goods. It attracts and binds with the water content of your dough or batter to lock in moisture. This also helps extend shelf life, meaning your baked goods will stay moist and fresh for longer.
Tenderness: Sugar helps provide a tender texture in baked goods.
Leavening: When creamed with butter, sugar can also help leaven recipes like cakes and cupcakes for a light and fluffy texture. In some recipes, sugar also increases spread. This doesn’t apply to our brownie recipe, however.
Caramelization: Sugar is crucial in the process of browning and caramelizing. This is how your baked goods develop their golden brown color and, in some cases, crisp exterior.

Sugar’s Role in Brownies

Sugar works with the other ingredients in brownies to contribute moisture, height, fudginess, and that crinkly crust on top, as well as providing sweetness. This is why altering the sugar in a recipe can have consequences beyond the sweetness of the bake.

Experimenting with Sugar Levels in Brownies

We took to the kitchen, armed with my Best Ever Chewy Brownies recipe, to demonstrate the effects of decreasing the amount of sugar in the recipe by 50% and increasing the sugar by 25%. The exact same recipe was used for each batch, baked at the same temperature, for the same amount of time, in the same pan – the only difference between batches was the amount of sugar used.

The control recipe was made exactly as written and baked for 30 minutes, yielding brownies that were chewy, slightly fudgy, chocolaty, and delicious. They had a decent height to them and a nice chocolate color. There was a beautifully thin and shiny brownie crust on top, which can only develop when there’s enough dissolved sugar in a brownie batter. These brownies were described by everyone in the studio as “perfect.”

What Happens if You Lower The Amount Of Sugar Called For in Brownies?

For this experiment, we decreased the sugar in the control brownie recipe by 50%.

The batter texture was thick and dark in color. The batter filled up less height in the pan than the control recipe, which makes sense with a lowered amount of sugar.

50% Sugar Results: This batch was dry and very crumbly. They tasted like unsweetened chocolate, and they stuck to the roofs of our mouths while eating them. There was no shiny crust at all, so the texture remained the same throughout the bite. The middle pieces of this batch were significantly thicker than the other two, while the edges remained thinner. Not one of our taste testers enjoyed this batch!

What Happens if You Increase The Amount Of Sugar Called For In Brownies?

Here, we increased the sugar in the control brownie recipe by 25%.

This batter was lighter in color and filled up a taller height of the brownie pan.

125% Sugar Results: This batch developed the shiniest crust – but it was a thicker shiny crust, almost meringue-like in texture. They sank the most in the middle upon cooling, even caving in slightly at the center. These brownies had a very tender texture, were very soft and gooey, and the crust shattered as it was sliced. They were also, of course, the sweetest of the bunch, but they weren’t unpleasantly sweet to eat. The soft, tender, almost candy-like chewy texture with the thick crust made these a favorite among the younger taste-testers!

Final Takeaways of Reducing Sugar in Brownies

Sugar is a crucial ingredient in baking, contributing so much to the taste and texture of baked goods. When the ratio of ingredients is correctly balanced, the texture, height, and flavor will be perfect. Reducing sugar in brownies will not only alter sweetness but their texture and appearance as well. Too much sugar and your brownies will develop a thick, meringue-like crust on the top, a super gooey center, and be very sweet. Too little sugar and your brownies will be super dry, dense, and bitter and won’t keep fresh for as long.

How Can I Reduce the Sweetness Without Lowering the Sugar?

Of course, you’re always free to experiment with reducing sugar in brownies as you wish – just consider our findings above, knowing that your final taste, texture, and appearance will change with altering the sugar content. I always recommend making a new recipe as written once so you have a baseline to compare to, and then make changes one at a time, little by little until you’re happy with the result.

Here are a couple of pointers for reducing sweetness while maintaining the sugar level:

Salt: Increase the salt level to help balance the sweetness. Also, be sure you’re using the right type of salt in your brownies. Learn more about different types of salt here.
Chocolate: Use bittersweet or dark chocolate chips instead of semisweet.
Use Dutch-process cocoa powder: This often has a smoother and richer chocolate flavor.

FAQs on Sugar Types in Brownies

Can I use brown sugar in brownies? Yes! Brown sugar contains more moisture than granulated sugar, so this can alter the texture and appearance of your brownies. It can be more challenging to achieve that shiny crust on top with brown sugar. Make sure there are no lumps in your brown sugar.
Can I use powdered sugar in brownies? Yes, I recommend checking out my How to Make Brownies with Shiny Thin Crust article for more details on this.

Have you ever experimented with reducing the sugar in brownies? Let me know how it went in the comments below!

Krispy Kreme Copycat Glazed Doughnuts

Tessa Arias — Tue, 07 May 2024 10:00:00 +0000

These Krispy Kreme Copycat Glazed Doughnuts offer the nostalgic flavors of a storebought Krispy Kreme doughnut without all the artificial and cloying flavor!

It was such a treat to visit Krispy Kreme as a kid, especially if you were lucky enough to get freshly baked, warm, glazed doughnuts.

Their heavenly light-as-air, melt-in-your-mouth texture paired with that crackly glaze was practically otherworldly at the time.

When I set out to revamp my own Glazed Doughnuts Recipe, I knew I wanted to achieve everything I remembered as a kid. But better.

I modeled my ideal outcome on a copycat version of Krispy Kreme’s Original Glazed Doughnut, and after a few tests (including rolling our dough even thicker!), I know we made a doughnut that’s even better!

Pillowy-soft, thick doughnuts fried to perfection, with a slight crisp to the outside yet still light as air on the inside, and covered in a super thin crackly glaze that’s heavenly to eat.

I bought a dozen Krispy Kreme doughnuts to compare my version in the studio, and I was slightly horrified by their flavor. Of course, everything tastes better homemade – but what I remembered as a child was gone, leaving me with only a cloying sweetness and a very unpleasant artificial aftertaste.

So, if you’re looking for the ultimate Krispy Kreme copycat recipe, one that’s reminiscent of your childhood but BETTER, I’ve got you covered.

If you’re intimidated by frying, check out my notes below for baking and air frying alternatives – just note they won’t be exact Krispy Kreme replicas with these cooking alternatives.

Sprinkle of Science

How to Make Krispy Kreme Copycat Glazed Doughnuts

Do I Really Need to FRY These Doughnuts?

Krispy Kreme Copycat Glazed Doughnuts are only truly copycat Krispy Kreme doughnuts if you fry them, but there are alternative methods if you don’t want to fry them. Just note that the texture and appearance of your doughnuts will change. More on this below.

Tips for Frying Krispy Kreme Copycat Glazed Doughnuts

Use a thermometer for the oil. Always use a deep fry thermometer to ensure your oil is at the perfect temperature throughout the process.
Be sure your oil is at 350°F the whole time. Too cold, and your doughnuts will be greasy. Too hot, and your doughnuts will be overly browned on the outside and undercooked in the center. I like to preheat my oil about 5-10°F hotter to account for the temperature drop when adding the shaped dough to the oil. Then, adjust your stove slightly as needed throughout the frying process, to ensure your temperature is consistent. Electric stove tops will need more anticipatory adjusting of temperature since they take longer to heat or cool. Note: never leave hot oil unattended.
Use a Dutch oven for frying. They’re heavy and sturdy, so a great choice for a large amount of hot oil. The size and shape avoids oil splatter and allows you to flip your doughnuts easily without having them stick to the bottom of the pot.
Pro tip for placing your doughnuts in the oil: Once your doughnuts have risen on a parchment lined pan, cut parchment squares around each proofed doughnut. Use the parchment paper squares to carefully drop the doughnuts into the oil. After a few seconds, the parchment will release and you can use tongs to remove it from the oil as the doughnuts cook. This allows the doughnuts to stay intact without accidentally deflating or damaging them.

Do I Have to Use Vegetable Oil for Frying?

I recommend using vegetable oil because of its neutral flavor. You can also use vegetable shortening for frying. Feel free to experiment with other oils if preferred. Avoid strongly flavored oils or oils with a low smoke point, such as olive oil.

Can I Bake or Air Fry Doughnuts?

We tested these doughnuts fried, baked, and air-fried, and found some surprising results.

Basically, nothing beats a fried doughnut! The fried doughnuts were thick, perfectly chewy, and delicious.
The baked doughnuts were my second favorite. Baked doughnuts will not have the same texture or flavor as fried doughnuts nor develop as much of a crisp exterior. The middles of your doughnuts where the doughnut hole has been cut out may close up and look similar to a bagel (see the pictures below), but they will still taste great.
The air-fried doughnuts dried out more and developed a thicker ‘skin’ as they baked and felt more like a bread roll, so I actually recommend baking in the oven instead of air-frying.
Instructions for baking and air-frying just below.

How to Bake Krispy Kreme Copycat Glazed Doughnuts

Preheat oven to 350°F.
Bake doughnuts on a parchment paper-lined baking tray for about 14 minutes, flipping at the 10-minute mark, until lightly golden brown.

How to Air Fry Krispy Kreme Copycat Glazed Doughnuts

Heat air fryer to 350°F.
Bake doughnuts two at a time (without parchment paper) for about 6 minutes, or until golden brown.
Place on paper towel-lined plate to cool.
Feel free to bake more at a time if your air fryer has a larger capacity, but don’t bake them too close together as the doughnuts rise while they bake.

Do I Need a Stand Mixer? Can I Knead by Hand?

Yes, but it may be a bit of a workout. This doughnut dough is enriched with sugar, butter, and eggs, which makes it delicious but requires a significant amount of kneading to achieve a smooth consistency. My team found that 6 to 8 minutes on a stand mixer with a dough hook was perfect, but if you don’t have a stand mixer, learn How to Knead Dough here.

Do I Have to Use Nutmeg?

Nutmeg isn’t included in Krispy Kreme’s ingredient list, but it adds a lovely doughnutty flavor that I find essential, even if you don’t like nutmeg. Feel free to lower the amount or skip it entirely if preferred.

Help! I Don’t Have a Doughnut Cutter!

If you don’t have a doughnut cutter, you can use a biscuit cutter and a piping tip or bottle cap to cut out your doughnuts – or a larger + smaller round cookie/biscuit cutter. They don’t have to be perfect, and it’s totally okay to improvise. Alternatively, purchase a doughnut cutter online here.

Can I Make Glazed Doughnuts Ahead of Time?

Yes! The dough can be made, shaped, and risen in the fridge overnight. Let the dough come to room temperature as your oil preheats. Please note that doughnuts prepped ahead of time may need a slightly longer fry time (about 10 seconds longer per side).

How to Store Krispy Kreme Copycat Glazed Doughnuts

Like most fried foods, Krispy Kreme Copycat Glazed Doughnuts are best served the day they’re made. Once your glaze has set, serve as soon as possible for the most delicious treat ever.

Can You Freeze Krispy Kreme Copycat Glazed Doughnuts?

I haven’t tried freezing these Krispy Kreme Copycat Glazed Doughnuts. If you need to freeze these doughnuts, I would recommend shaping them and then freezing on a parchment-lined baking tray until solid before moving them to an airtight container and freezing for up to 1 month. Transfer the doughnuts back to a parchment-lined tray and cover with plastic wrap, allowing to proof in the fridge overnight. Allow to come to room temperature before frying, glazing, and serving as directed in the recipe below.

More Donut Recipes You’ll Love:

Krispy Kreme Copycat Glazed Doughnuts

Krispy Kreme Copycat Glazed Doughnuts have all the wonderful light, fluffy texture of a Krispy Kreme doughnut but with a balanced and delightful sweet flavor.

Course Breakfast, Dessert

Cuisine American

Prep Time 40

Cook Time 20

Inactive Time 3

Total Time 4

Servings doughnuts plus doughnut holes

Author Tessa Arias

Ingredients

3 cups (380 grams) all-purpose flour, dependent on kitchen climate, see notes*
1/4 cup (50 grams) granulated sugar
2 1/4 teaspoons (1 package) instant yeast**
1/2 teaspoon salt
1/4 teaspoon ground nutmeg, optional***
1 cup (237 grams) whole milk, lukewarm (~100°F)
1 large egg, at room temperature
2 tablespoons (28 grams) unsalted butter, melted and cooled until just warm
1/2 teaspoon vanilla extract
6 cups peanut or vegetable oil or 2 1/2 pounds shortening, for frying

For the glaze:

3 1/2 cups (438 grams) powdered sugar, sifted
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/3 cup + 1 tablespoon (93 grams) hot water

Instructions

Make the dough:

In a large bowl, mix together all ingredients from flour to vanilla extract until well combined. Let the dough rest for 5 minutes. Knead the dough with an electric mixer fitted with a dough hook or by hand until the dough is smooth, elastic, soft, and no longer sticking to the sides of your mixer, about 6 to 8 minutes. Dampen hands with water, then transfer the dough to a large oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 to 2 hours.
Prepare two baking sheets with parchment paper. Punch the dough down and turn it out onto a lightly floured work surface. Roll the dough out into 1/2-inch thickness and cut with a doughnut cutter or with a large round cutter and a small cutter for the holes. Place doughnuts on baking sheets. Cover with a clean kitchen towel and let rise until doubled in size, about 1 hour (unless following the Make Ahead instructions below).

MAKE AHEAD INSTRUCTIONS

To make ahead, once the doughnuts are cut, cover with plastic wrap or place in an air-tight container and allow to rise in the fridge overnight, or up to 24 hours. Let come to room temperature before frying.

Fry the doughnuts:

Using a large, deep, and heavy pan such as a Dutch oven, heat the oil on medium to 350°F. When ready, use scissors to cut the parchment around each doughnut. Place three doughnuts (including the parchment paper) in the oil at a time and fry until golden brown, about 1 minute per side. Once the parchment paper separates from the dough, use tongs to pull it out. Do not overcook the doughnuts. Drain on a paper towel-lined plate.

Make the glaze:

In a medium-sized deep bowl, mix all ingredients with a whisk until smooth. Immerse each doughnut into the glaze. Flip the doughnut if necessary to cover completely. Place glazed doughnuts on a wire rack above a lined sheet pan to catch any excess glaze. Let sit until glaze is set before serving, about 40 minutes.

Notes

* The more humid your location, the stickier your dough might be. If your kitchen is about 65% humidity or higher, add up to an additional 2 tablespoons of flour. Dough will still be slightly sticky. If needed, lightly wet your hands to transfer dough to oiled bowl.

**Active dry yeast can be used instead of instant, just note that it may take a little longer for your doughnut dough to rise.

*** Nutmeg isn’t included in Krispy Kreme’s ingredient list but adds a lovely doughnutty flavor. Feel free to omit if preferred.

To double this recipe and make 14 doughnuts + doughnut holes, simply double all ingredients besides the oil used for frying. You’ll need a slightly larger deep bowl for mixing the glaze.

The post Krispy Kreme Copycat Glazed Doughnuts appeared first on Handle the Heat.

The Most Important Thing to Know About Cocoa Powder

Tessa Arias — Fri, 03 May 2024 10:00:00 +0000

When buying cocoa powder, a lot of people focus only on the brand name, color, or if it’s Dutch-processed or natural.

Although some of these things are important (I have a whole article dedicated to the differences between natural and Dutch-processed cocoa!), one thing matters the most – and this one thing is most often overlooked. In fact, most people aren’t aware of it at all!

The SECRET behind the BEST cocoa? FAT!

In this article, I’ll explain why the fat content is the #1 most important thing to know about cocoa powder, when this matters most in baking, and which cocoa brands I recommend.

Sprinkle of Science

The Most Important Thing to Know About Cocoa Powder: Fat Content!

The FDA stipulates that cocoa powder must contain at least 10% cocoa butter. However, cocoa butter is pricey, so you’ll find most grocery store brands contain just that amount. This leads to powder that tends to be starchy and chalky. Those starches zap moisture. In fact, they can absorb up to 100 percent of their weight in moisture!

This can lead to dry cakes, cakey brownies, crumbly cookies, and chalky or bland chocolate frosting. Overall, the less fat, the less chocolate flavor.

High-Fat Cocoa Powder is Magic!

High-fat cocoa powder contains at least 22% cocoa butter – more than double the amount of most grocery store cocoa products! This results in a richer chocolate flavor with cakes that are ultra-moist and tender in texture, brownies, and cookies that are chewy and fudgy, and ultra-smooth buttercream frosting. In fact, one of the secrets to my Best Chocolate American Buttercream recipe is high-fat cocoa powder!

Take a look at the images below. While you may not be able to plainly see in the photos alone, the high-fat natural and Dutch-processed cocoa powder cupcakes and brownies were significantly more moist and rich with chocolate flavor compared to Hershey’s cocoa, which contains only 10% fat.

How to Tell if a Cocoa Powder is High-Fat

High-fat cocoa powder is often labeled as such and comes at a higher price point.
Look at the nutrition label on the packaging to be sure: Look for 1 gram of fat or more (instead of .5 grams) per tablespoon (5 to 6 grams) serving.

Where to Buy High-Fat Cocoa Powder

High-fat cocoa is widely available online, but you can also find it at specialty stores such as Penzey’s. Ghirardelli and E. Guittard can sometimes be found at Whole Foods and Target. Links below.

What Are the Best Brands of Cocoa Powder?

This depends on personal taste preference! Below are some of my favorites including some of the cocoa products used in the photos throughout this article. As you’ll see, most Dutch-processed cocoa has far more fat content compared to natural cocoa. Learn more about Natural vs. Dutch-Processed Cocoa Powder here.

Dutch-Processed Cocoa Powder

Bensdorp (24-26% fat)
I love this cocoa! It makes amazingly rich, dark, and tender cakes, fudgy, moist brownies and cookies, and incredibly luscious frosting.

Penzeys (22% fat)
When I can’t wait for Bensdorp to be delivered, I’ll usually stock up on cocoa at Penzey’s because this particular one (as well as the Natural version listed below) are both great – though I will say the Dutch process Penzey’s seems to have less chocolate flavor.

E. Guittard (22% fat)
This is one of the more easy-to-find Dutch cocoa powders. I usually see it at Whole Foods, Sprouts, or Target, but it’s also easily available on Amazon here. It makes for really chewy brownies with a slightly less sweet more refined chocolate flavor for adult palettes. Not to mention very tender and fudgy cake!

Droste (20% fat)
I haven’t used this brand, but it’s Cook’s Illustrated pick so I’m sure it’s fantastic!

Valrohna (20% fat)
This brand can be difficult to source, but it’s easily available on Amazon here. It’s an amazing chocolate company used in many high-end professional kitchens and bakeries.

Natural Cocoa Powder

Please note that Natural and Unsweetened Cocoa Powder are the same thing – however, always check the ingredient label when purchasing or using cocoa powder because some packaging is not always clear. Any ingredient mention of “alkali” or “Dutch” means it’s Dutch-processed and not natural. If it’s natural, the ingredient should simply be “cocoa.”

Penzeys (22% fat)
I find Penzey’s Natural High Fat Unsweetened Cocoa Powder provides a classic clean and pure chocolate flavor and ultra-moist texture. The added fat lends a richness that can reduce chewiness in recipes like brownies but it lends fudginess instead. I use this for just about anything, especially for special occasion treats since it’s more expensive.

Ghirardelli (20% fat)
This is my favorite grocery store brand of natural cocoa powder. I use it for everything! It has a surprisingly high fat content and provides a bold chocolate flavor. It’s also available on Amazon here.

Nestle Toll House (11% fat)
Nestle is actually what I typically test my blog recipes with when I want to make sure they work with easily accessible ingredients. I don’t want to give myself a leg up when I test recipes for publication. That doesn’t seem fair to expect that everyone must use difficult-to-find or expensive ingredients. Nestle is a great basic product, but if I’m struggling with dry cakes or cakey cookies, I’ll use one of the above options instead.

Hershey’s (10% fat)
Hershey’s Natural Unsweetened Cocoa Powder is the quintessential mild chocolate flavor of American childhoods. It’s homey and familiar, but it can result in brownies and cookies that are a little more crumbly than moist but still chewy. I would not recommend it for cake or frosting.

Recipes Using Cocoa Powder:

This post was originally published in 2021 and has been updated with additional tips and baking science information. Photos by Ashley McLaughlin.

The post The Most Important Thing to Know About Cocoa Powder appeared first on Handle the Heat.

Toffee Brownies

Tessa Arias — Wed, 01 May 2024 10:00:00 +0000

Though I’ve published more than 50 (!!!) brownie recipes in the past 15 years, I still find inspiration to develop new flavors.

Little did I know just how popular this new recipe would be!

I originally published this Toffee Brownies recipe in 2013, but it needed a overhaul. So, I went to the kitchen! After a few tweaks, I sent a batch to Joe’s workplace, only to receive an empty pan with unanimous feedback demanding another round of “taste testing.”

I’m not exaggerating – I’ve made these brownies over 10 times since creating the recipe because people keep asking me to make them.

And I don’t mind one bit. These brownies are everything I want in a dessert!

They’re quick and easy to make. They’re chocolate-forward (a definite win in my book). They’re rich and chewy with crunchy toffee throughout – aka texture heaven.

Give these brownies a try the next time you need a chocolate fix (so, right now, right? ). You won’t be disappointed!

Sprinkle of Science

How to Make Toffee Brownies

What Type of Chocolate Chips Should I Use in Brownies?

Semi-sweet is my favorite, but feel free to fold in any variety of chocolate chips you prefer. Whatever you do, don’t skip the chocolate chips! They help to develop that shiny crust on top of brownies. Learn more about the shiny crust on brownies here.

The Toffee in Toffee Brownies

You can use store-bought or homemade! For extra gourmet brownies, use my Homemade Toffee Bits recipe. You can also use Heath brand English toffee bits (as pictured below), available in supermarkets by the chocolate chips in the baking aisle.

Using Butter + Oil in Toffee Brownies

With any cocoa powder-based brownie recipe, we need quite a bit of fat to prevent the cocoa powder from drying the brownies out and making them crumbly.
These brownies use a combination of melted butter and oil for the best balance of taste and texture.
I typically use vegetable oil, but any flavorless oil should work – just make sure your oil is fresh to avoid a rancid flavor.
Check out my side-by-side baking experiments comparing Butter vs. Oil in Baking here.

Why is There Cornstarch in Brownies?

I have found that adding 1 tablespoon of cornstarch makes brownies thick and chewy, like box mix brownies, and improves the shiny crust on top – so don’t skip this ingredient. Learn more about that shiny crust on the top of brownies here.

The Sugar in Toffee Brownies

We’re using a combination of granulated sugar and light brown sugar in this Toffee Brownie recipe. This creates a flavorful brownie with plenty of moisture, without adding too much moisture. It also complements the caramelized toasty flavors of the toffee perfectly.

Can I Reduce the Sugar in These Brownies?

Don’t reduce the amount of sugar in Toffee Brownies unless you want dry and crumbly brownies.
Reducing the sugar will also result in a dull (not shiny) crust.
The sweetness will mellow as the brownies cool and set.
If you’re worried these brownies will be too sweet for your preference, simply use dark or bittersweet chocolate chips to help balance the sweetness without ruining the texture of the brownies.
Learn more about sugar’s role in baking brownies here (spoiler alert: sugar does so much more than just sweetening!)

What’s The Best Pan for Baking Brownies?

I highly recommend using a light-colored metal 8×8-inch baking pan like this one, lined with foil or parchment paper. Do not use glass, silicone, or ceramic pans for baking brownies. Learn why in my Glass vs. Metal Baking Pans article here.

Can I Double This Toffee Brownie Recipe?

Yes – simply double all ingredients and bake in a light-colored metal 9×13 metal pan, adding a few minutes to the bake time.

How to Cut Toffee Brownies for Clean Slices

For perfect slices, allow brownies to cool fully (chilled is even better!). Use a sharp knife and run it under hot water, carefully wiping it off in between each cut.

How to Store Toffee Brownies?

Toffee Brownies taste best the day they are baked but can be stored in an airtight container for up to 3 days at room temperature or up to 5 days in the fridge. When chilled, they become even more fudgy!

Can You Freeze Toffee Brownies?

Yes! Brownies freeze beautifully. Freeze the whole slab or individual slices by wrapping in plastic wrap and storing inside a freezer bag or an airtight container for up to three months. Thaw overnight in the fridge or for a couple of hours at room temperature before serving.

More Brownie Recipes You’ll Love:

Toffee Brownies

Toffee Brownies are chewy, rich, packed full of chocolate flavor, and studded throughout with toffee pieces. The perfect combination of decadent chocolate and crunchy, nutty toffee! Easy recipe, no mixer required.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings brownies

Author Tessa Arias

Ingredients

5 tablespoons (71 grams) unsalted butter
3/4 cup (150 grams) granulated sugar
1/2 cup (100 grams) light brown sugar
2 large eggs plus 1 egg yolk, cold
1 teaspoon vanilla extract
1/3 cup (74 grams) vegetable oil
3/4 cup (75 grams) Dutch-process cocoa powder¹
1/2 cup (63 grams) all-purpose flour
1 tablespoon cornstarch
1/4 teaspoon fine sea salt
3/4 cup (128 grams) semisweet chocolate chips², divided
1 cup (170 grams) toffee bits³, divided

Instructions

Preheat the oven to 325°F. Line an 8 by 8-inch metal pan with parchment paper, leaving an overhang.
In a large microwave-safe bowl, add the butter. Microwave for about 1 minute, or until the butter is melted. Whisk in the sugars then let cool to just warm. Whisk in the eggs, egg yolk, and vanilla. Whisk vigorously for 30 seconds. Whisk in the oil and cocoa powder.
Using a rubber spatula, stir in the flour, cornstarch, and salt until combined. Stir in the chocolate chips and toffee bits, reserving a handful of each.
Spread the brownie batter evenly into the prepared pan. Sprinkle with extra toffee bits and chocolate chips. Place in the oven and bake for 30 minutes, or until the brownies are set and a cake tester inserted into the center has moist crumbs attached. If you prefer a less fudgy brownie, bake an additional 5-7 minutes, or until cake tester inserted into the center has only melted chocolate attached. Let cool completely before cutting and serving.
Brownies can be stored in an airtight container at room temperature for up to 3 days at room temperature or up to 5 days in the fridge.⁴

Video

Notes

1. I prefer Dutch-process cocoa powder for the smooth chocolate flavor and extra bit of richness it adds to this recipe, but feel free to use natural unsweetened cocoa powder instead. Learn more about Dutch-process vs. natural cocoa powders here.

2. If you’re worried these brownies will be too sweet for your preference, simply use dark or bittersweet chocolate chips to help balance the sweetness without ruining the texture of the brownies (don’t reduce the sugar).

3. You can use store-bought toffee bits or my Homemade Toffee Bits Recipe.

4. Serve brownies chilled for an even fudgier texture!

This recipe was originally published in 2013 and updated in 2024 with a new and improved recipe, photos, and more baking tips. Photography by Joanie Simon.

Previous Baking Challenge

This recipe was one of our recent picks for the Handle the Heat Baking Challenge. Every month, we select a recipe, you make it, snap a photo, and enter to win PRIZES!

Tell me more!

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