Dark Chocolate Brownies with White Chocolate and Sea Salt

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Anything dark chocolate… anything white chocolate and anything with sea salt is a recipe that you know is going to be delicious. These are so moist, so chocolatey, so delicious.

The chunks of white chocolate really help break up the rich tasting brownie, especially with the added touch of sea salt on top. It isn’t overly salty, but that hint of salt really adds to the flavour.

Brownies in general are so delicious, but when you add that pop of colour (from the white chocolate) and give it that salty and sweet flavor (with the sea salt) you really start to step up your brownie game. They look especially lovely when you cut them into nice even squares and set them out for your guests to try.

At first when I photographed these bars, I didn’t add any white chocolate drizzle on top. I was making these for my friend’s Christmas party, and right before she came to pick them up, I realized there was something missing. I decided to melt some white chocolate, put it in a plastic bag, and drizzle it all over the bars to really give them something extra. So as you will see when you view the photos down below, the last few have the drizzled white chocolate on them. They taste just as delicious with or without the white chocolate on top!

Next time you decide to make yourself some brownies, give these a try – I promise you won’t be disappointed!

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Dark Chocolate Brownies with White Chocolate and Sea Salt

Ingredients:

  • 350g butter
  • 350g 70% dark chocolate, cut into chunks
  • 6 eggs
  • 2 1/2 cups caster sugar
  • 1 2/3 cups plain flour
  • 1 cup dark Dutch cocoa powder
  • 1 cup roughly chopped white chocolate

Directions:

  1. Preheat oven to 350˚F.
  2. Melt dark chocolate and butter together in the microwave at a low heat. Heat in bursts of 30 seconds, stirring in-between until smooth and melted.
  3. In a separate bowl, beat eggs with caster sugar until pale and creamy.
  4. Stir in chocolate mixture. Sift flour and cocoa into mix, and stir to combine.
  5. Mix in chopped white chocolate and pour into a 31cmx 22cm deep baking tin (or equivalent sized) lined with baking paper.
  6. Sprinkle with about 1/2 tsp flaky sea salt and bake for 40 – 45 minutes until cooked through.
  7. Let cool before you cut into squares.

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Adapted from: From The Kitchen
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Red Velvet Brownies with White Chocolate Buttercream

12415754_10153321640511149_731354725_o12458584_10153321640896149_193517579_o12449599_10153321641011149_37204143_oI’ve only ever made red velvet cupcakes before, never anything else. Red velvet brownies sounded delicious, especially with white chocolate buttercream. Amazing. So amazing.

If you like buttercream (and who doesn’t?) and you like white chocolate, you’ll loooooove this icing. I was just eating it by the spoon (the leftovers of course hehe).

What’s perfect about this recipe, is the amount of buttercream you make is the exact width of the brownie which makes it look perfect when you cut them into nice even squares.

These are for sure a delicious treat (and perfect for any more holiday parties you might be attending this year!)

And just a hint: if you have vanilla bean paste, I recommend you use that instead of vanilla extract – it leaves nice little vanilla bean dots in the icing (and is extra delicious).Screen Shot 2015-12-27 at 3.04.46 PM

Ingredients

  • 1 stick (1/2cup) butter, at room temperature
  • 1½ cups sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1¼ cups flour
  • ¼ teaspoon salt
  • 3 tablespoons cocoa powder
  • 2 tablespoons red food colouring

Frosting:

  • 1 stick ( ½ cup) butter, at room temperature
  • 2½ cups powdered sugar
  • 1 teaspoon vanilla
  • 4 ounces white chocolate, melted
  • ½ tablespoon milk

Directions

  1. Preheat oven to 350º. Line 8 x 8 pan with nonstick foil or regular foil. Grease regular foil with cooking spray if using.
  2. In a small bowl, mix cocoa powder, food coloring and 1 teaspoon of the vanilla to form a paste. Set aside.
  3. With a mixer, cream butter and sugar till light and fluffy. Add eggs, one at a time, then add the remaining teaspoon of vanilla. Then beat in cocoa paste. Add flour and salt, and mix just until combined.
  4. Pour in prepared pan. Bake for 25-30 minutes, or until toothpick inserted in center comes out clean. Cool before frosting.
  5. Cream butter with mixer till fluffy. Add vanilla. Slowly mix in powdered sugar, then white chocolate. Add enough milk to reach desired consistency. Ice when brownies are cool.

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Chocolate Toffee Bars

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I was very lucky to get a few Christmas orders during this past week. One involving a cake (which I will post later), and these bars you see here, as well as a batch of my cookies and cream extreme brownies.

These are soooo easy to make, especially because you most likely have all the ingredients in your house. They will be such a crowd favourite at any holiday party you bring these too. They also have that shortbread crust, which is always tasty to eat around this time of year.

I have two posts coming this weekend, involving two kinds of delicious brownies so stay turned for that!

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Ingredients

  • Crust
  • 3/4 cup margarine, softened
  • 3/4 cup packed brown sugar
  • 1 1/2 cup flour
  • Filling
  • 1 (10 oz) tin sweetened condensed milk
  • 2 tbsp margarine
  • Topping
  • 1 3/4 cup milk chocolate chips
  • 1 1/3 cup toffee bits

Directions

  1. Preheat oven to 350° F and grease 13 x 9-inch baking pan.
  2. Beat brown sugar, flour and margarine in a large mixer bowl until well blended and creamy.
  3. Press evenly onto bottom of 9×13 pan.
  4. Bake at 350 for 20 25 min or until light golden.
  5. Remove from oven to wire rack while preparing filling.
  6. Heat sweetened condensed milk and margarine in heavy pan,stirring constantly over med heat for 5-10 min or until thickened.
  7. Spread over cooled crust.
  8. Bake at 350 for 12-15 min or until light golden.
  9. Sprinkle chocolate chips evenly over the top.
  10. Bake for 2 min longer or until chocolate is shiny and soft.
  11. Remove from oven and spread chocolate evenly.
  12. Sprinkle toffee bits on top,pressing lightly into chocolate.
  13. Cool completely and cut into bars.
  14. Cover and store at room temperature.
  15. In warm days, bars may be stored refrigerated.
  16. Bring to room temperature before cutting.

 

 

Christmas Breton Brittle

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These are eaten every Christmas in our household, and let me say they are definitely one of the best things you’ll ever eat in your life. They’re also suuuuper easy to make, you literally just whip things onto the pan and bake it – nothing hard about it at all. Not to mention, all you need is four ingredients to make this – and you’ll most likely already have two in your household.

I highly recommend you give these a try. The base is super crunchy and sticky, while the top is this delicious chocolate that will just melt in your mouth.

:)!!!

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Ingredients

  • 36 Breton crackers
  • 1 cup brown sugar
  • 1 cup butter
  • 2 cups of semi-sweet chocolate chips
  1. Preheat oven to 400F.
  2. Overlap Breton crackers on a foil lined cookie sheet.
  3. Melt butter and brown sugar over medium-high heat, until it boils.
  4. Pour mixture over the crackers.
  5. Bake in oven for 5-6 minutes, until bubbling.
  6. Remove from oven, and sprinkle chocolate chips.
  7. Let sit for 5 minutes until chocolate has softened and spread with a spatula.
  8. Let harden, remove foil and then cut or break into pieces.

Copycat Starbucks Oatmeal Fudge Bars

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If there’s one bar/brownie I’ve made most in my life it is these oatmeal fudge bars (I actually made them not too long ago in this post here!) They are so delicious and so easy to make, and call for ingredients that you most likely have in your cupboards (with the exception of sweetened condensed milk. I’m not sure how many of you have sweetened condensed milk just sitting in your cupboards waiting to be used, but who knows!)

I’m a huuuuuge sucker for carbs… anything that is doughy and bready – I am all in. And these bars do just that. They are so oatmealy and chocolatey and thick and delicious, they are seriously like the perfect treat to munch on.

And what’s great about this recipe is how many they make. They make a 13×9 inch pan, so at least 18 depending on how big/small you cut. I like to make these and freeze half the batch, so you can save them for later.

Hope everyone had a great week, and is looking forward to the weekend.

Talk soon!

INGREDIENTS

1 cup butter
2 cups packed brown sugar
2 large eggs
2 teaspoons real vanilla
3 cups all-purpose flour
1 teaspoon baking soda
3 cups quick-cooking rolled oats
1 14-ounce can (1-1/4 cups) sweetened condensed milk
2 cups semisweet chocolate chips

directions

  1. Preheat oven to 350 degrees F.
  2. Set aside 2 tablespoons of the butter. Beat the remaining butter with mixer on medium speed for 30 seconds. Add brown sugar and beat until well mixed. Beat in eggs and 1 teaspoon vanilla. In another large bowl stir together flour and baking soda then stir in oats. Gradually stir dry mixture into beaten mixture. Set aside.
  3. In a medium saucepan combine the 2 tablespoons butter, the sweetened condensed milk, and chocolate . Cook over low heat until chocolate melts, stirring occasionally. Remove from heat. Stir in 1 teaspoon vanilla.
  4. Press three quarters of the oat mixture into the bottom of an ungreased 15×10x1inch baking pan (or something close to it). Spread chocolate mixture over the oat mixture. Use your fingers and dot the remaining oat mixture over the chocolate. Tip: Wet your fingers slightly to help prevent sticking.
  5. Bake for about 25 minutes or until top is lightly browned (chocolate mixture will still look moist). Cool on a wire rack. Cut into 2×2 inch inch bars.

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Valentine’s Day Fleur-de-sel Caramel Brownies

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Sorry if this is a day late for Valentine’s but hey, if you aren’t celebrating it until today/tomorrow, or if you just simply want a pretty looking caramel brownie for yourself, well these will do the trick! (If you haven’t seen my other Valentine’s treats check out my Valentine’s Day Cupcakes and Valentine’s Day Sugar Cookies)!

These are so good. Like. So good. The caramel on the top is so tasty, you could honestly eat it by the spoonful when making it. And the brownie batter is so delicious, it’s probably my favourite brownie recipe yet.

These are pretty rich, so as much as you’d love to eat brownie after brownie, you’d definitely need to take a break in-between and drink some milk!

I got these from The Newlywed Chefs, and they have the yummiest recipes, I’m so happy I came across their blog. I’m definitely going to try out more of their recipes.

I found the caramel was really difficult to make (probably because I have only made caramel a couple times in my baking life!), because instead of browning the butter like you normally would, you browned the sugar instead. This process was really tricky because you didn’t want to A. burn the sugar but also B. turn it into sugar candy/rocks/whatever! (Which I did the first time). I was whisking, whisking, whisking and all of a sudden after 14 minutes it turned into hard sugar! After doing it the second time I realized what you need to do to make sure it works:

  • Don’t whisk/stir – instead, shake the pot (by using the handle) so you are swirling the sugar/water mixture. Occasionally scrape the sides of the pot with a pastry brush to avoid any of the sugar hardening on the sides (if this happens, don’t worry because mine did too. All this means is that you are loosing some of the mixture for when you make the caramel… but don’t worry it’s not a problem)
  • Don’t walk away from the stove!
  • And lastly, just keep your eye on the mixture. I find when you’re browning anything, you’re constantly looking at it and it’s hard to tell if it’s even turning colour because your eyes are glued to the mixture. Keep moving your eyes around so you aren’t constantly staring at it so you can properly tell if it’s turning colour (or even get a friend/family member to help!)

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Ingredients:

Brownies:

  • 2 sticks unsalted butter
  • 2 cups milk chocolate chips
  • 4 oz. semi-sweet baking chocolate, chopped
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt

Fleur de Sel Caramel Topping:

  • 1/2 cup heavy cream
  • 2 cups granulated sugar
  • 1/2  cup water
  • 1/2  cup unsalted butter, cubed
  • 2 teaspoons fleur de sel
  • 1 teaspoon fleur de sel to sprinkle

Directions:

  1. Preheat oven to 350°. Place parchment paper in a 13×9 baking pan and set aside.
  2. In a medium pan over medium heat, begin to melt the two sticks of butter. Once butter is melted, remove from the stovetop and mix in the chocolate chips and baking chocolate. Stir until it’s melted. Cool to room temperature.
  3. In a large bowl, whisk the eggs, sugar, and vanilla together. Whisk in the entire chocolate mixture. Set aside.
  4. Using a separate small bowl, combine flour, baking powder, and salt. Slowly add this mix to the other chocolatey bowl, and stir with a wooden spoon. Once mixture is thoroughly combined, pour into the baking pan, and evenly spread with the spoon.
  5. Bake for 20-25 minutes, until a toothpick inserted in the center of the brownies comes out clean. Cool completely. They will look wrinkly, and that’s okay.
  6. In a separate tall saucepan, combine sugar and water. Place over medium-high heat. Boil sugar, occasionally swirling the pot and scraping down sides with a wet pastry brush. Do not stir though, as sugar boils and reaches a dark amber colour, about 12 minutes.
  7. Don’t walk away from this. The next part needs to happen quickly. Remove from heat and immediately whisk in cream, butter, and salt until smooth. Pour over cooled brownies and sprinkle with additional fleur de sel. Allow brownies to set for an hour, or as long as you can wait.
  8. Once cool, transfer brownies to a cutting board and peel back the parchment. Cut into shapes and serve.

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Adapted from The Newlywed Chefs

Reese’s Oreo Magic Cookie Bars

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Made these babies last night. Yup. They’re good.

Real good actually.

Almost like “What is even happening inside of my mouth right now” you know?

The recipe is literally the easiest thing I’ve ever done. I just whipped all ingredients into the baking tin and poured some goop over it and baked that sucker.

Ingredients:

  • 20 Oreos
  • 2 tbsp butter
  • 1 cup Reese’s Peanut Butter Cup Minis
  • 1 cup Reese’s Pieces
  • 1 cup Reese’s Peanut Butter Chips
  • 14.25 ounces sweetened condensed milk

Directions:

  1. Preheat oven to 350F. Line an 8×8 baking dish with foil or parchment (to help the paper stick to the dish, grease with butter and then stick the paper over top of it). Grease generously with a non-stick cooking spray.
  2. Process the Oreos and the butter together until they have become fine crumbs. Press into the baking dish.
  3. Layer the Reese’s Peanut Butter Cups Minis, Reese’s Pieces, and Reese’s Peanut Butter Chips over the crust. Pour the sweetened condensed milk over everything.
  4. Bake for 30-40 minutes. Edges should be bubbly and the sweetened condensed milk in the middle of the dish should be golden (If you notice your oreo’s to be quite blackish looking – don’t worry they aren’t burnt!). Your oven may require a longer or shorter baking time, so look for signs of done-ness, and do not rely on timing alone.
  5. Let cool completely before cutting into squares for serving. Also delicious (and a little less messy) when served chilled or frozen!

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Coconut Chocolate Bars (holiday baking #4!)

My 4th holiday baking recipe! Have you checked out my previous ones?

Before I begin…if you aren’t a huge fan of coconut, that’s totally alright because neither am I. I mean…I enjoy coconut, but I wouldn’t go out of my way to eat coconut baked goods, you know?

These are the perfect amount of coconut…because they also have chocolate, graham cracker crumbs and sweetened condensed milk in there to help with the over powering of the coconut flavour.

Anything with sweetened condensed milk makes it so gooey and so much better. I definitely recommend you give these a go!

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Ingredients:

  • 1/2 cup butter
  • 1-1/2 cups graham cracker crumbs
  • 1 cup chopped nuts
  • 1 cup semi-sweet chocolate chips
  • 101/2 cups coconut
  • 1 can sweetened condensed milk

Directions:

  1. Melt butter in 13×9-inch pan. Sprinkle cracker crumbs evenly on top of butter.
  2. Layer with chopped nuts, chips and coconut.
  3. Pour sweetened condensed milk evenly over coconut.
  4. Bake at 350 F for 25 minutes or until lightly browned. Cool before cutting.

Pecan Pie Bars (holiday baking #3!)

My 3rd holiday baking recipe! Have you checked out my  previous ones?

These are always a classic at Christmas. Always so tasty. They’re good hot, and they are good cold – basically any time of the day they are delicious.

The gooeyness in the middle, but also with the shortbread on the bottom… makes such a great combo.

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Ingredients:

Base:

  • 1 1/3 cups all-purpose flour
  • 3 tbsp granulated sugar
  • 1/2 cup butter

Pecan topping:

  • 2 eggs
  • 1/2 cup granulated sugar
  • 1/2 cup golden corn syrup
  • 2 tbsp butter, melted
  • 2 cups coarsely chopped pecans

Directions:

  1. Preheat oven to 350 F
  2. In a medium bowl, combine flour, sugar and butter, mixing until crumbly. Press firmly into the bottom of a greased 9-inch square pan. Bake in preheated oven for 15 minutes. Let cool for 10 minutes.
  3. In a medium bowl, whisk together eggs with sugar, corn syrup and butter. Stir in pecans. Pour evenly over base and bake 30-35 minutes or until set and top os golden brown. Cool completely; cut into bars.

Fudge Brownies, Nanaimo Bars and “Knock-You-Naked” Brownies!

For one of my good friend’s Maddy, her mother asked me to make up a few trays of goodies for a Christmas Party she was throwing!

She specifically asked for brownies and nanaimo bars, so this is what I came up with!

All recipes are delicious. So, so, good. I’ll credit who’s website I got it from, including one of my favourite Food Network people, The Pioneer Woman! She’s so adorable, and lives on a farm which is just about the coolest thing and I sort of want to be her.

“Knock-You-Naked” Brownies

Ingredients:

  • 1 box (18.5 Ounce) German Chocolate Cake Mix (I Used Duncan Hines)
  • 1 cup Finely Chopped Pecans
  • 1/3 cup Evaporated Milk
  • 1/2 cup Evaporated Milk (additional)
  • 1/2 cup Butter, Melted
  • 60 whole Caramels, Unwrapped
  • 1/3 cup Semi-Sweet Chocolate Chips
  • 1/4 cup Powdered Sugar

Directions:

  1. Preheat oven to 350 degrees.
  2. In a large bowl, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick.
  3. Press half the mixture into a well-greased 9 x 9 inch square baking pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside.
  4. In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with additional 1/2 cup evaporated milk. When melted and combined, pour over brownie base. Sprinkle chocolate chips as evenly as you can over the caramel.
  5. Turn out remaining brownie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips.
  6. Bake for 20 to 25 minutes. Remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours. When ready to serve, generously sift powdered sugar over the surface of the brownies. Cut into either nine or twelve helpings, and carefully remove from the pan.

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Source: The Pioneer Woman

Nanaimo Bars

Ingredients:

  • 1 cup (250 mL) graham cracker crumbs
  • 1/2 cup (125 mL) sweetned flaked coconut or shredded coconut
  • 1/3 cup (75 mL) finely chopped walnut halves
  • 1/4 cup (60 mL) cocoa powder
  • 1/4 cup (60 mL) granulated sugar
  • 1/3 cup (75 mL) butter, melted
  • 1 egg, lightly beaten

Filling:

  • 1/4 cup (60 mL) butter
  • 2 tbsp (30 mL) custard powder
  • 1/2 tsp (2 mL) vanilla
  • 2 cups (500 mL) icing sugar
  • 2 tbsp (30 mL) milk, (approx.)

Topping:

  • 4 oz (113 g) semisweet chocolate, chopped
  • 1 tbsp (15 mL) butter

Directions:

  1. In bowl, stir together graham crumbs, coconut, walnuts, cocoa powder and sugar. Drizzle with butter and egg; stir until combined.
  2. Press crumb mixture into parchment paper–lined 9-inch (2.5 L) square metal cake pan. Bake in 350°F (180°C) oven until firm, about 10 minutes. Let cool in pan on rack.Filling: In bowl, beat together butter, custard powder and vanilla. Beat in icing sugar alternately with milk until smooth, adding up to 1 tsp (5 mL) more milk if too thick to spread. Spread over cooled base; refrigerate until firm, about 1 hour.

    Topping:
    In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with butter. Spread over filling; refrigerate until almost set, about 30 minutes.With tip of knife, score into bars; refrigerate until chocolate is set, about 1 hour. (Make-ahead: Wrap and refrigerate for up to 4 days or overwrap in heavy-duty foil and freeze for up to 2 weeks.) Cut into bars.DSC_0114

Source: Canadian Living

Fudge Brownies

Ingredients:

  • 10 tablespoons unsalted butter, cut into ½-inch slices
  • 1¼ cups pure cane sugar
  • ¾ cup natural unsweetened cocoa powder
  • ½ teaspoon fine-grain sea salt
  • ¼ teaspoon baking powder
  • ½ teaspoon espresso powder or very finely ground coffee (optional)
  • 2 cold large eggs
  • 1½ teaspoons vanilla extract
  • ⅔ cup white whole wheat flour (or flour of choice)
  • 2 ounces dark or semi-sweet chocolate, roughly chopped (or ⅓ cup chocolate chips)

Directions:

  1. Preheat the oven to 325 degrees Fahrenheit with a rack in the lower third of the oven. Line an 8-inch square baking pan with two criss-crossed pieces of parchment paper, making sure that the paper is long enough to go up the sides a couple of inches. Grease the parchment paper.
  2. Brown the butter: Melt the butter in a medium-sized saucepan over medium heat. Continue to cook the butter, while whisking constantly, until it’s a pale golden brown and the particles suspended in it are reddish brown. This usually takes me about 10 minutes.
  3. Remove the pan from heat and stir in the sugar. Then add the cocoa powder, sea salt, baking powder and espresso powder. Stir until the ingredients are thoroughly incorporated. Let the mixture cool for 5 minutes.
  4. Add the eggs one at a time, beating vigorously with a wooden spoon or silicone spatula after each one. When the mixture looks thick, shiny and well blended, add the vanilla extract and the flour. Stir until you no longer see streaks of flour. Then beat vigorously (put those arm muscles to work!) for 50 strokes with the wooden spoon or spatula.
  5. At this point, the mixture should be no more than slightly warm (if not, let it cool for a few more minutes). Fold in the chocolate chunks or chips.
  6. Spread the batter in the lined pan, then use a knife to make light swirls in the top of the batter. Bake on the lower rack for about 25 minutes, until a toothpick inserted in the center comes out almost clean. Cool the brownies in the pan on a baking rack.
  7. Once the brownies are completely cool, lift the edges of the parchment paper and transfer the brownies to a cutting board. Use a sharp chef’s knife to cut the brownies into 16 or 25 squares.

DSC_0118Source: Cookie and Kate