Peppermint Brownie Cookies

It is that time of year again! I am participating in one of my all-time favorite traditions, the Rodelle Cookie Campaign!

Nothing says Christmas in our house like these Peppermint Brownie Cookies! Every year my husband and I order peppermint bark to enjoy throughout the season. You can use peppermint bark for these or white chocolate with peppermint candy crumbles. Both are delicious!

These cookies are so soft filled with melty chocolate chunk. They pair perfectly with the white chocolate and peppermint crunch! You can definitely make them smaller, but I have found that 4 oz of dough make the perfect gifting size.

The secret to the thick brownie texture is underbaking them and letting them set cooling for at least an hour before decorating.

I used Rodelle organic vanilla extract and gourmet cocoa powder. These are the two ingredients I think should always be the best quality you can find since they have the biggest flavor profile of the cookie.

I also always use salted butter. This seems very controversial in the baking world, but I love the salt with rich chocolate.


1 cup of cold salted butter cut into chunks

1 1/4 cup of dark brown sugar

1/2 cup of granulated sugar

2 eggs at room temp

2 tbsp of vanilla extract

1/2 cup of baking cocoa

1 tsp of cornstarch or vanilla instant pudding

3/4 tsp of baking soda

1 1/4 cups of cake flour

1 1/4 cups of AP flour

1 cup of dark chocolate chips or chunks

1 cup of white chocolate chips or baking bars

1 cup of peppermint bark pieces or crushed candy canes


Preheat the oven to 400 degrees.

Whip the butter and sugars together for at least 3 minutes.

Add eggs and vanilla

Whip for another 3 minutes at high speed

Next whip in your cocoa until combined

Slowly add in the flours, baking soda, and corn starch

Do not over mix, but make sure the flour is mixed in

The batter should be very thick, fold in the chocolate chips

Weigh out 4 oz of dough and roll into balls (think tennis ball size if you don’t have a scale)

Refrigerate for 15 minutes

Line a baking sheet with parchment paper and give your cookies plenty of room to spread, I like to press down with my fingers to help the spread and add texture

Bake for 10 minutes

The edges should be set and the middle should look underbaked, be careful here because the bottoms burn fast in the high heat

Let cool for at least an hour

Melt the white chocolate and dip or drizzle, top with peppermint bark or crushed candies

You can store at room temp for up to 5 days

Happy baking!!!

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Caramel Macchiato Brownies

caramel espresso brownies

This Labor Day weekend ended up being filled with a lot more carbs then I intended! We had a busy few days at work before I headed up to North Carolina. My best friend just had her first baby and I already love her soooo much! Unfortunately, while we celebrated a new life the real reason I was in town is because my grandmother has not been doing well. They recently transferred her to hospice care. It is so hard to see her that way.

Due to the mix of the holiday and stress (and the awesome fall weather!) I was craving everything sweet. These brownies were perfect. They have that glossy crispy top and espresso fudge center. Swirled with caramel for a delicious caramel macchiato flavor.

caramel espresso brownies

Patrick enjoyed his served with extra caramel and a scoop of vanilla ice cream. This is an awesome treat for celebrating or just because you need a brownie!

caramel espresso brownies

Caramel Macchiato Brownies
Recipe Type: Dessert
Author: Kellie Rice
Prep time:
Cook time:
Total time:
Serves: 10
Fudge espresso brownies with caramel swirl.
  • 4 large eggs
  • 2 cups of melted chocolate chips
  • 2 cups of dark cocoa powder
  • 1 1/2 cup of flour
  • 2 1/4 cups of sugar
  • 3/4 cup of salted butter
  • 1/2 tsp of salt
  • 1 tsp of baking powder
  • 2 tsp of vanilla bean paste
  • 2 tsp of instant espresso powder
  • 1/2 cup of caramel sauce
  1. Preheat your oven to 350 degrees
  2. Melt the butter and let cool slightly
  3. Mix together the eggs, vanilla bean paste, espresso powder, cocoa powder, salt, and baking powder
  4. Add the chocolate and sugar to the butter and mix until smooth
  5. Add into the egg mixture (just make sure the butter has cooled enough so it won’t curdle your eggs)
  6. Mix in the flour
  7. Do not over mix
  8. Pour into a greased 9 inch baking dish
  9. Smooth out the batter and drizzle caramel on top
  10. Bake for 35-40 minutes until the batter is no longer jiggly
  11. Let rest for 1 hour before serving

caramel espresso brownies


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Merlot Brownies with Merlot Ganache and Sea Salt


red wine brownies

Every Valentine’s Day I sit and contemplate- wine or brownies? I picked up some of my favorite red wine from Trader Joes and I knew I wanted to do a Merlot infused ganache.

red wine brownies

Once I started throwing together the brownie batter I drizzled a little more Merlot into the batter. The result was sooo good. The wine brings out the richness in the chocolate while keeping them so fudgey and moist.

These are honestly even better the next day. Enjoy them with a little cocoa whipped cream or on their own!

Merlot Brownies with Merlot Ganache and Sea Salt
Recipe Type: Brownies
Author: Kellie Rice
Prep time:
Cook time:
Total time:
Serves: 8
Merlot Infused Brownies
  • 1 cup of sugar
  • 1 stick of salted butter
  • 2 tbsp of vanilla
  • 2 eggs
  • 1/4 cup of Merlot
  • 3/4 cup of cocoa powder
  • 1 tsp of baking soda
  • 1/2 cup of AP flour
  • For the ganache
  • 1/2 cup of heavy cream
  • 1 cup of chocolate chips
  • 2 tbsp of Merlot
  • Finish with sea salt
  1. Preheat the oven to 350 degrees.
  2. Cream together the butter, sugar and vanilla.
  3. Add the eggs.
  4. Add in the baking soda and flour.
  5. Lightly mix until incorporated.
  6. Pour in the Merlot and stir until you have an even batter.
  7. Bake for 20-30 minutes until center is set.
  8. For the ganache-
  9. Heat the cream in the microwave for about 40 seconds on high.
  10. Add the vanilla and chocolate.
  11. Mix until the chocolate starts to melt.
  12. Add the Merlot and whisk until smooth.

Happy Valentine’s Day!

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Nutella Caramel Fudge Brownies

caramel nutella brownies

I know – who do I think I am posting two Nutella recipes in a row? I just cannot help myself! I have no idea how I have somehow lumped Nutella and the fall season together. Something about this cocoa hazelnut spread just has my taste buds singing! I also needed a reason to use up the left over caramel sauce from my caramel corn cupcakes.  Picture thick fudgey brownies swirled with caramel and nutella then topped with even more caramel and nutella.

caramel nutella brownies

I believe there are two kinds of people in the dessert world. Those who like fluffy cake like brownies and those who like thick gooey almost under baked brownies. I, my friends, relate to the second group of brownie lovers. I have never been a fan of fluffy brownies. When my brownies are gooey soft and melty they are perfection. If these were not already so sweet I would suggest topping with gelato. BUT these are already such a treat. So much chocolate. So much nutella. So much delicious caramel.

caramel nutella brownies

Nutella Caramel Fudge Brownies
Recipe Type: Dessert, Brownies
Prep time:
Cook time:
Total time:
Serves: 8
Thick fudge brownies with nutella and caramel.
  • 1/4 cup of nutella (plus more for spreading on top)
  • 1/4 cup of caramel (plus more for drizzling)
  • 2 eggs
  • 1 1/2 cup of sugar
  • 3/4 cup of cocoa powder
  • 1 1/4 cup of flour
  • 2 tbsp of water or coffee
  • 1 tbsp of pure vanilla extract
  • 1/2 tsp baking powder
  • 10 tbsp of salted butter melted
  1. Preheat the oven to 350 degrees.
  2. Grease a square 8 inch pan.
  3. Whisk the butter and sugar.
  4. Add in the vanilla.
  5. Add in the eggs.
  6. Whisk until slightly thickened.
  7. Mix in the cocoa powder.
  8. Add in the flour and baking powder.
  9. Mix in the water.
  10. Do not over mix.
  11. If the batter looks too thick you can add another tbsp of water.
  12. It should be thick, but thin enough to move around in the pan.
  13. Top the batter with caramel and nutella.
  14. Take a knife and swirl around the top.
  15. Bake for 20-25 minutes or until the center is just barely set.
  16. Let cool.
  17. Spread the top with more nutella.
  18. Drizzle extra caramel over the top.

caramel nutella brownies

You don’t have to make these immediately, but you would honestly be missing out if you didn’t! These brownies are so amazing, I am going to give them all away so I don’t eat them all in bed watching Netflix!

caramel nutella brownies

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Homemade Pecan Brownie Sundaes

pecan brownies

brownie sundae

And then there are days when you just need a brownie. Smothered in gelato. Topped with whip cream and sprinkles.

My favorite kind of brownies have a crunchy top that you can tap with your spoon and it opens up to a dense fudge center. You know what I am talking about. It is reminiscent of creme brulee – you tap with a spoon and the top “shell” cracks revealing the good stuff.

I love adding nuts to my brownies. Usually walnuts, but this time I decided to use pecan halves.

When the brownies were done I topped them with some dark chocolate chips. This gave them a rich gooey topping.

We picked up some vanilla caramel gelato to scoop on top and added our favorite whip cream. I used a sectioned brownie pan to make small servings.

If you are feeling extra daring I would recommend chocolate gelato with hot fudge too! Yum!


Homemade Pecan Brownie Sundaes
Recipe Type: Baking, Dessert
Prep time:
Cook time:
Total time:
Serves: 8
Easy homemade pecan brownies topped with gelato and whip cream.
  • 4 ounces of dark or semi sweet chocolate
  • 1 1/2 stick of unsalted butter
  • 3 eggs
  • 2 cups of granulated sugar
  • 1 cup of flour
  • 1 tsp salt
  • 1 cup of nuts
  • extra chocolate for topping
  • Gelato
  • Whip cream
  • Sprinkles
  1. Preheat oven to 350.
  2. Melt butter and chocolate and stir together until well combined.
  3. In a separate bowl mix sugar and eggs until fluffy and pale.
  4. Add in the chocolate mixture.
  5. Stir in the flour and salt until combined.
  6. Fold in the nuts.
  7. Pour into a 9 inch pan or a brownie pan.
  8. Bake for 25 minutes or until set.
  9. Top with extra chocolate.
  10. Let cool.
  11. Top your brownie with the gelato and whip cream.
  12. Enjoy!

Next time you are in the mood for chocolate, try these pecan brownies! They are so easy to customize. Just choose your favorite nuts and chocolate and you are good to go!

pecan brownies

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