Bars - Squares - FilledView Our Alphabetical Recipe Index for Bars - Squares - Filled
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A pie dough base with a shower of lightly sweetened apples, topped with shredded dough. Once you have your components ready, the dessert comes together in just a few minutes.
Imagine your favourite chewy caramel square, aka Blondies, updated with Thanksgiving flair and spice? You can also cap a regular chocolate brownie with pumpkin pie filling but somehow caramel (to me at least) is the natural pairing. These are chewy and dense styled.
A Celestial Seasonings tea recipe caught my eye. In the end, it needed a total re-invention but the lovely combination of steeped raspberry tea, lemon curd and a shortbread crust is unbeatable. In the BB Test Kitchen, I also combine half English breakfast tea with half Raspberry Zinger, sweetened it with honey, chill and serve over crushed ice, in wine glasses, with a slice of orange an mint leaves. It is a soothing and refreshing iced-tea with a fruity twist.
French pastry chefs let nothing go to waste. Leftover croissants (make sure you use great ones) filled with an almond butter paste, and rebaked, are sublime. This is a pastry and hotel school staple and something you can expect to see in many a French pastry shop window. They are puffy, buttery, extremely easy but unique treats that will make you say, 'Oh shut up. Too good!" If you like this recipe, you'll also love Costco Cronuts from BetterBaking.com (C) and Butter Flakey Doughnuts (not quite Cronuts)
Probably the easiest recipe going - and the most classic. Fewer eggs means a more chewy brownie, add another one and you get a more cakey brownie.
A lazy baker, a brainstorm of an idea. The Maccabees would have approved. Someone suggested this to me a while ago – and I finally got around to concocting it. It is easy and just another route to rugulah that still spells success. Instead of rolling crescents, this special recipe creates a rugulah lasagna. Never mind, just try it!
A classic combination done brownie style. Three layers of bliss.
Every one needs one cocoa-based brownie and one made with melted chocolate. These days, it is difficult to find quality unsweetened chocolate but new-kid-on-the-block chocolatiers, Scharffen Berger makes unsweetened chocolate, as well as semi-sweet and others that are the dreams of pastry chefs like me. Here both types of chocolat get a work out in this second ‘little black dress” of brownie-dom.
Kids rarely tire of these, and adults have been known to become rather fond of this version.
These look like truffles that ballooned into brownies. Soft mounds of cocoa covered fudge brownies. Use a great cocoa inside and out. The cocoa is also a nice foil to the sweetness of the brownie. Chilled with ice-cream and hot fudge sauce, this is quite the treat.
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