This chocolate ricotta cake comes together in about an hour with just 10 minutes of prep time! Whole milk ricotta gives this cake a soft, tender, and moist crumb while cocoa powder and semi-sweet chocolate pack in a rich, chocolatey flavor. This single-layer chocolate cake can be served as-is or with a dollop of whipped cream and fresh berries. It’s perfect for satisfying your cake craving without the worry of assembling layers. 

Hey there, and welcome back, friends.

You are in for a treat!

Sometimes you just want a simple chocolatey cake! No layers, no having to frost it, just simple but big on flavor!

I could make a huge list of reasons why you should make this chocolate ricotta cake immediately, but besides it being a simple cake that takes 10 minutes to prep, the number one reason you need to make it is that it’s the kind of recipe you need in your back pocket when the chocolate craving hits!

A good chocolate cake flavor comes from carefully selected ingredients. I like to use Dutch-process cocoa powder and a dark chocolate bar to create a deep, rich chocolate base. 

It’s important to use Dutch process cocoa here, since the recipe’s leaveners are specifically balanced for it. Natural cocoa powder won’t react the same way and can affect both the texture and rise of the cake.

This is no ordinary chocolate cake; it’s one made with whole-milk ricotta, to be exact! I’ve been busy in the kitchen testing which kind of ricotta would give it a moist crumb, and whole milk ricotta consistently produced a richer flavor versus part-skim ricotta. 

So I highly recommend using the full-fat version for the best results. The ricotta keeps the cake delicate and moist.

You can melt the chocolate and butter using a traditional double boiler as I do in the instructions, but if you’re short on time, the microwave works perfectly well. Add both ingredients to a microwave-safe bowl. Microwave in 15-20 second intervals, stirring between each, until fully melted.

You know I’m all about the flavor, and I’m always thinking of ways to add more. For an even more complex chocolate flavor, add a small amount of espresso powder. It makes a big difference. I tested the cake with and without the espresso powder. Both versions were delicious, but the espresso powder added depth and produced a more balanced chocolate flavor.

Let’s talk about baking pans because they make a big difference. You can use a 10-inch springform pan, but I do not recommend using an 8-inch pan as the batter will fill too much of the pan and cause issues with baking. If you are using a 10-inch pan, start checking for doneness around 30 to 35 minutes.

One easy way to tell if the cake is ready is to gently wiggle the pan. If the center still jiggles or wobbles, it needs a bit more time in the oven.

Sometimes life is busy, and we don’t have time or the energy to frost a whole cake. This cake is very forgiving. You can dress it up with a dollop of whipped cream and fresh berries for something a little more special. 

This homemade chocolate cake is rich, moist, deeply chocolatey, and incredibly easy to pull together, which makes it one of those recipes I know you’ll come back to again and again.

Ingredients

• all-purpose flour
• Dutch process cocoa powder
• espresso powder
• baking powder
• sea salt
• semi-sweet baking chocolate, or dark chocolate
• unsalted butter
• a few large eggs
• whole milk ricotta cheese
• granulated sugar
• vanilla extract 
• Optional for serving: whipped cream and fresh berries

How to Make Chocolate Ricotta Cake

Preheat the oven and grease the bottom and sides of a 9-inch springform pan with cooking spray, then line the bottom with a round of parchment paper. 

Sift the flour, cocoa powder, espresso powder, baking powder, and salt together into a bowl, then set it aside.

Add the chocolate and butter to a double boiler and melt fully. Remove from the double boiler and whisk until smooth and homogenous. 

Add the eggs, ricotta, sugar, and vanilla to the bowl of a stand mixer fitted with the paddle attachment. Mix on low to medium-low until fully combined and smooth. This takes about two minutes. 

Mix in half of the flour and cocoa mixture on low until just incorporated. With the mixer running on low, slowly pour in the melted butter and chocolate mixture. Mix until just combined, then scrape the bottom of the bowl.

Return the mixer to low and add the remaining flour and cocoa mixture, mixing until just combined. The batter should be smooth and thick.

Pour the batter into the prepared pan and smooth out the top into an even layer. Bake on the center rack of the preheated oven for 40 to 50 minutes until a tester inserted into the center of the cake comes out clean.

Allow the cake to cool in the pan on a wire rack for about 15 minutes before removing just the ring. Then, allow the cake to cool completely before serving.

Once cool, carefully separate the cake from the bottom of the pan and place it on a platter.

Serve slices with a dollop of whipped cream and a few fresh berries if desired. 

How to Store

Store leftover chocolate cake in an airtight container and enjoy it within 2-3 days for the best flavor and texture.

More Chocolate Cake Recipes

• Classic Chocolate Cake Recipe
• Molten Chocolate Mocha Cakes
• Chocolate Cake with Vanilla Buttercream
• Chocolate Cake with Salted Caramel Frosting
• Homemade German Chocolate Cake

What do you think of this delicious chocolate ricotta cake recipe? What would you serve with a slice of this? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Chocolate Ricotta Cake Recipe

Print

Yield: 8-10 servings

Chocolate Ricotta Cake

This chocolate ricotta cake comes together in about an hour with just 10 minutes of prep time! Whole milk ricotta gives this cake a soft, tender, and moist crumb while cocoa powder and semi-sweet chocolate pack in a rich, chocolatey flavor.

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup Dutch process cocoa powder
• 1 tablespoon espresso powder, optional
• 2 teaspoons baking powder
• ¾ teaspoon sea salt
• 4 ounces semi-sweet baking chocolate, or dark chocolate, roughly chopped
• ¾ cup unsalted butter
• 3 large eggs, at room temperature
• 1 ½ cups whole milk ricotta cheese, at room temperature
• 1 ½ cups granulated sugar
• 1 tablespoon vanilla extract
• Optional for serving: whipped cream and fresh berries

Instructions

1. Preheat the oven to 350 degrees. Grease the bottom and sides of a 9-inch springform pan with cooking spray, then line the bottom with a round of parchment paper. 
2. Sift together the flour, cocoa powder, espresso powder, baking powder, and salt into a bowl. Set aside.
3. Add the chocolate and butter to a double boiler and melt fully. Remove from the double boiler and whisk until smooth and homogenous. 
4. Add the eggs, ricotta, sugar, and vanilla to the bowl of a stand mixer fitted with the paddle attachment. Mix on low to medium low until fully combined and smooth, about 1-2 minutes. 
5. Mix in half of the flour and cocoa mixture on low until just incorporated. With the mixer running on low, slowly pour in the melted butter and chocolate mixture. Mix until just combined, then scrape the bottom of the bowl. Return the mixer to low and add the remaining flour and cocoa mixture, mixing until just combined. The batter should be smooth and thick.
6. Pour the batter into the prepared pan and smooth out the top into an even layer. Bake on the center rack of the preheated oven for 40 to 50 minutes until a tester inserted into the center of the cake comes out clean.
7. Allow the cake to cool in the pan on a wire rack for 15-20 minutes before removing just the ring. Then, allow the cake to cool completely before serving.
8. Once cool, carefully separate the cake from the bottom of the pan and place it on a platter. Serve slices with a dollop of whipped cream and a few fresh berries if desired. 

Notes

• Store leftover cake in an airtight container and enjoy within 2-3 days for the best flavor and texture.
• You can use a 10-inch springform pan, but I do not recommend using an 8-inch pan as the batter will fill too much of the pan and cause issues with baking. If you are using a 10-inch pan, start checking for doneness around 30 to 35 minutes.

Recipe Tips and Testing Notes

• A quick way you can tell if the cake is fully baked or not is by giving the pan a gentle wiggle. If the center of the cake wobbles or jiggles, it’s not ready yet! 
• I tested the cake with and without the espresso powder. Both versions were delicious, but the espresso powder gave more depth of flavor and produced a more balanced chocolate flavor.
• During testing, whole milk ricotta yielded richer results and a less crumbly texture than part-skim ricotta. I highly recommend using whole milk ricotta for the best flavor and texture. 
• Don’t skip out on sifting the dry ingredients! Cocoa powder and espresso powder tend to be lumpy, so sifting will result in a smoother batter. 
• You can use semi-sweet baking chocolate or 4 ounces of a dark chocolate bar here. I do not recommend using chocolate chips or bittersweet chocolate. 
• Make sure that your eggs and ricotta are at room temperature before making the cake batter. This will prevent the batter from seizing up once the melted butter and chocolate mixture are added and will allow the cake to bake and rise evenly in the oven.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  OXO Good Grips Non-Stick Pro Cake Pan 9 x 13 Inch
• 
  Cuisinart FP-8SV Elemental 8-Cup Food Processor, Silver
• 
  Fat Daddio's Anodized Aluminum Round Cake Pan, 9-Inch x 3-Inch

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 352Total Fat: 25gSaturated Fat: 15gUnsaturated Fat: 11gCholesterol: 103mgSodium: 323mgCarbohydrates: 21gFiber: 5gSugar: 1gProtein: 9g

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Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

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This orange cardamom upside-down cake is tender, soft, and comes together easily with just 15 minutes of prep time. Slices of jewel-toned Cara Cara oranges are placed on the bottom of the pan, then covered with a cake batter flavored with orange zest, cardamom, and vanilla. Once baked, cooled, and flipped, the orange slices create a sunny pattern and infuse each bite with delicious orange flavor. Enjoy this orange cardamom cake plain or with a dollop of freshly whipped cream. 

Every now and then, I find myself craving a good upside-down cake. There’s something so special about how the fruit caramelizes and how its juices soak into the cake as it bakes. That craving led to creating this orange upside-down cake with cardamom.

It only takes 15 minutes to prep, which keeps this cake approachable and easy to make, even on a weekday. You end up with a cake that has a stunning jeweled look, thanks to the caramelized orange slices. Each slice feels like a slice of sunshine because of its bright orange color. 

Cardamom adds a cozy aromatic twist to this orange upside-down cake without overpowering the citrus flavor. I layered it so you can taste it in every bite. First, it is mixed with the sugar added to the bottom of the cake pan, where the orange slices are placed. Next, a sprinkle of it is added to the cake batter.

I used Cara Cara oranges because of their sweet flavor and gorgeous color, but this recipe is flexible. Clementines, blood oranges, tangerines, or navel oranges all work beautifully, each bringing its own flavor twist to this cake. Blood oranges are another favorite of mine and would be striking in this cake recipe. 

For the batter, you can use full-fat Greek yogurt in place of sour cream if that’s what you have on hand. The fat is important here, as it adds richness and helps carry the flavors of the orange and cardamom throughout the cake. I don’t recommend low-fat or non-fat yogurt, as it can result in a drier texture.

Each slice of cake is great on its own, but a dollop of freshly whipped cream takes it to the next level.

Let’s walk through the recipe with some pictures.

Ingredients

• unsalted butter
• ground cardamom
• granulated sugar 
• cara cara oranges
• all-purpose flour
• baking powder
• salt
• sour cream
• whole milk 
• brown sugar
• a few large eggs
• vanilla extract
• whipped cream

How to Make Orange Upside-Down Cake

Preheat the oven and grease the sides and bottom of a springform pan generously with butter. Fit a round of parchment paper in the bottom of the pan and grease it with butter as well, ensuring that every surface is thoroughly greased. 

Mix some of the ground cardamom with some of the granulated sugar. Sprinkle the cardamom sugar evenly over the bottom of the greased and lined pan. 

Zest one to two of the oranges until you have a tablespoon of the zest, then set it aside. Use a sharp knife to cut the very top and bottom off of each orange.

With one of the ends resting on the cutting board, cut the pith and any remaining peel off of the oranges. Cut each orange into thin, round slices, about ¼-inch thick. Remove any seeds if present.

Arrange the orange slices on top of the cardamom sugar on the bottom of the pan. Cut any leftover slices into smaller pieces to fill any large gaps, then set the pan aside. 

Whisk together the flour, baking powder, salt, and remaining ground cardamom in a medium bowl. Set aside.

Whisk together the sour cream and milk in a separate, smaller bowl and set aside as well.

Add the butter to a stand mixer fitted with the paddle attachment. Beat on low, working up to medium, until creamy (about one to two minutes). Add the remaining half a cup of granulated sugar along with the brown sugar and orange zest.

Beat on medium until light and fluffy, about two to three minutes, scraping down the bottom and sides of the bowl as needed. With the mixer running on medium-low, add the eggs one at a time, fully incorporating each, then mix in the vanilla. 

Scrape the sides and bottom of the bowl. With the mixer running on low, add half of the flour mixture, mixing until just combined.

Add all of the sour cream and milk mixture, mixing until just combined. Scrape down the bowl as needed. Then, add the remaining flour mixture, mixing until just combined, and there are no longer any streaks of flour left.

Pour the batter over the oranges, then carefully spread the batter into an even layer. Gently tap the pan on the counter a few times to help settle the batter.

Bake the cake for on the center rack of the pre-heated oven until the cake is golden brown and a tester inserted into the middle comes out clean, about 40 to 50 minutes. When you move the pan, the center should be firm without a wobble. If it wobbles, the cake is not ready yet. 

Leave the cake in the pan and place it on a wire rack to cool completely.

Once cool, run a knife gently around the edge before releasing the ring. Place a platter or large plate on top of the cake, then carefully invert. Slowly remove the bottom of the pan and peel off the parchment paper.

Slice and serve with lightly sweetened whipped cream if desired. 

How to Store

This orange cardamom cake will keep well at room temperature for up to three days in an airtight container. If you need to store it longer, you can refrigerate the cake for up to seven days.

This cake can be frozen for up to three months. Be sure to wrap it tightly in plastic wrap and then in foil or place it in a freezer-safe container to protect it from freezer burn. Thaw the cake overnight in the refrigerator, then bring it to room temperature before serving.

More Winter Citrus Dessert Recipes

• Blood Orange Cheesecake
• Winter Citrus Cupcakes with Blood Orange Buttercream
• Orange Pound Cake with Orange Juice Glaze
• Winter Citrus Cake
• Blood Orange Meringue Pie with a Coconut Crust

What do you think of this beautiful upside-down orange cake recipe? What would you serve with a slice of this cake? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Orange Cardamom Cake Recipe

Print

Yield: 16

Orange Cardamom Upside-Down Cake

This orange cardamom upside-down cake is tender, soft, and comes together easily with just 15 minutes of prep time. Enjoy this orange cardamom cake plain or with a dollop of freshly whipped cream. 

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Ingredients

• ½ cup unsalted butter, at room temperature, plus extra for greasing the pan
• 1 teaspoon ground cardamom, divided
• 1/2 cup + 2 tablespoons granulated sugar, divided
• 2-3 cara cara oranges
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup sour cream, at room temperature
• 1/3 cup whole milk, at room temperature
• 1/2 cup brown sugar, packed
• 2 large eggs, at room temperature
• 1 tablespoon vanilla extract
• Whipped cream, optional for serving

Instructions

1. Preheat the oven to 350 degrees. Grease the sides and bottom of a 9-inch springform pan generously with butter. Fit a round of parchment paper in the bottom of the pan and grease it with butter as well, ensuring that every surface is thoroughly greased. 
2. Mix ½ teaspoon of the ground cardamom with 2 tablespoons of the granulated sugar. Sprinkle the cardamom sugar evenly over the bottom of the greased and lined pan. 
3. Zest 1-2 of the oranges until you have 1 tablespoon total then set it aside. Use a sharp knife to cut the very top and bottom off of each orange. With one of the ends resting on the cutting board, cut the pith and any remaining peel off of the oranges. Cut each orange into round slices about ¼-inch thick. Remove any seeds if present. Arrange the orange slices on top of the cardamom sugar on the bottom of the pan. Cut any leftover slices into smaller pieces to fill any large gaps, then set the pan aside. 
4. Whisk together the flour, baking powder, salt, and remaining ½ teaspoon of ground cardamom in a medium bowl. Set aside. Whisk together the sour cream and milk in a separate smaller bowl and set aside as well.
5. Add the butter to a stand mixer fitted with the paddle attachment. Beat on low, working up to medium, until creamy (about 1-2 minutes). Add the remaining ½ cup of granulated sugar along with the brown sugar and orange zest. Beat on medium until light and fluffy, about 2-3 minutes, scraping down the bottom and sides of the bowl as needed. With the mixer running on medium-low, add the eggs one at a time, fully incorporating each, then mix in the vanilla. 
6. Scrape the sides and bottom of the bowl. With the mixer running on low, add half of the flour mixture, mixing until just combined. Add all of the sour cream and milk mixture, mixing until just combined. Scrape down the bowl as needed. Then, add the remaining flour mixture, mixing until just combined and there are no longer any streaks of flour left.
7. Pour the batter over the oranges, then carefully spread the batter into an even layer. Gently tap the pan on the counter a few times to help settle the batter. Bake the cake for 40-50 minutes on the center rack of the pre-heated oven until the cake is golden brown and a tester inserted into the middle comes out clean. When you move the pan, the center should be firm without a wobble. If it wobbles, the cake is not ready yet. 
8. Leave the cake in the pan and place it on a wire rack to cool completely. Once cool, run a knife gently around the edge before releasing the ring. Place a platter or large plate on top of the cake then carefully invert. Slowly remove the bottom of the pan and peel off the parchment paper. Slice and serve with lightly sweetened whipped cream if desired. 

Notes

FAQs

What other orange varieties can I use? Cara cara oranges have a delicious flavor and a beautiful color when baked into a cake. Other great options include clementines, blood oranges, tangerines, and navel oranges.

Can I use Greek yogurt in place of the sour cream? Yes, you can use a full-fat Greek yogurt in place of the sour cream. I do not recommend using low-fat or non-fat Greek yogurt here, as the fat adds richness and helps carry the flavor.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 228Total Fat: 8gSaturated Fat: 5gUnsaturated Fat: 4gCholesterol: 44mgSodium: 141mgCarbohydrates: 35gFiber: 1gSugar: 16gProtein: 4g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Orange Cardamom Upside-Down Cake appeared first on A Classic Twist.

These frosted sugar cookie bars are soft and chewy and require just 15 minutes of prep time! The sugar cookie dough base is pressed into a pan and baked until just set to ensure the perfect texture. Once cool, the bars are slathered with a vanilla cream cheese frosting and decorated with festive sprinkles. Enjoy these sugar cookie bars as part of a holiday spread or any time you’re craving a delicious and easy sweet treat. 

Hey there, and welcome back, friends.

You are in for a sweet holiday treat!

If you love classic sugar cookies but want something quick, easy, and perfect for sharing, these sugar cookie bars with frosting are going to be your new go-to treat. Plus, they require no cookie cutters! 

You can’t beat a snack that comes together with just 15 minutes of prep time, making them ideal for busy days. Our time over the holidays is precious, so let’s save some time where we can. 

Enjoying my favorite cookie recipes in bar form is something I have shared on the blog many times over the years. Give these festive Frosted Gingerbread Bars and Browned Butter Eggnog Cookie Bars a try. 

I have a few other cookie bars that are equally delicious but not holiday-themed like these S’mores Cookie Bars, Chocolate Bar Cookie Bars, Salted Caramel Twix Cookie Bars, and Salted Caramel Chocolate Chip Cookie Bars that are great all year-round.

The base of these bars is a simple sugar cookie dough that gets pressed directly into a baking pan, which means no rolling, no shaping, and absolutely no cookie cutters required! There’s so much to love about this recipe!!!

The cookie dough is buttery, soft, and lightly sweet. The bars are tender and chewy instead of dry or cakey.

The recipe is practical to make since there’s no need to chill the dough before baking. You can mix the dough, press it into the pan, and pop it straight into the oven. It’s perfect if you want to let your little ones help you. 

Let’s talk about the frosting!!! Sugar cookie bars need a great frosting. For this recipe, I used a cream cheese-based one that is sweet and tangy. Of course, I slathered the bars with a generous layer of the frosting. 

To make these sugar cookie bars perfect for the holiday season, I sprinkled them with a handful of festive sprinkles, but if you’re making them any other time of the year, use your favorite sprinkles.  

I almost forgot, you can make these bars ahead of time. Once the bars are baked and cooled, you can freeze the unfrosted bars for up to two months, which is incredibly helpful during the holiday season and for adding to holiday gift boxes.

Thaw the bars in the fridge, then frost, slice, and serve. Just let them thaw in the fridge, then spread on the frosting, slice them into squares, and serve. They taste freshly baked, even after time in the freezer.

Ingredients

• all-purpose flour
• cornstarch
• salt
• unsalted butter
• granulated sugar
• light brown sugar
• a large egg
• vanilla extract
• some milk
• cream cheese
• vanilla extract 
• a pinch of salt
• powdered sugar
• sprinkles

How to Make Sugar Cookie Bars

Preheat the oven to 350 degrees. Lightly grease and line a baking pan on all sides with parchment paper. To keep the parchment paper in place, you can attach a binder clip to each side of the pan. 

Add the flour, cornstarch, and salt to a medium bowl and whisk to combine. Set aside.

Add the butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for a minute, then scrape down the sides of the bowl.

Add the granulated sugar and brown sugar. Beat for a few minutes on medium until creamy.

Beat in the egg, vanilla, and milk until combined. Scrape down the sides of the bowl, then add the dry ingredients.

Mix on low until the dough comes together. It should be fairly soft and will not ball up around the paddle. 

Scoop the dough into the lined baking pan and spread it into an even layer. It’s more important to spread it into an even layer than to smooth the top of the surface since it will be covered with frosting. If you’re using binder clips to hold the parchment in place, you can remove them at this point. 

Bake the bars on the center rack of the preheated oven for just under half an hour, until the edges are lightly golden and the center is just set. Remove the bars from the oven and place the pan on a wire cooling rack. Allow the bars to cool completely before frosting. 

Once the bars are cool, add the butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment.

Beat on medium until creamy, for about two minutes.

Scrape down the sides, then add the vanilla, salt, and about half of the powdered sugar. Beat on low, gradually working up to medium until the powdered sugar has been fully incorporated.

Scrape down the sides of the bowl once more, then add the remaining powdered sugar. Beat on low, gradually working up to medium until you have a light and fluffy frosting.

Use the parchment to remove the cookies from the baking pan. Spread the frosting over the top of the bars in an even layer with a palette knife.

Decorate the top with sprinkles, then slice into sixteen equal squares and serve.

How to Store

Leftovers store best in an airtight container in the fridge. Enjoy cold, or let them sit at room temperature for 15-20 minutes before eating. 

More Holiday Cookie Recipes

• Chocolate Hazelnut Espresso Slice & Bake Cookies
• Spice Drop Cookies
• Spiced Hazelnut Linzer Cookies
• Chocolate Orange Cookies
• Raspberry & White Chocolate Cookies

What do you think of this amazing sugar cookie bar recipe? What would you serve with these bars? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy holiday baking, friends!

Frosted Sugar Cookie Bar Recipe

Print

Yield: 16 bars

Frosted Sugar Cookie Bars

These frosted sugar cookie bars are soft and chewy and require just 15 minutes of prep time! Enjoy these sugar cookie bars as part of a holiday spread or any time you’re craving a delicious and easy sweet treat.  

Prep Time 15 minutes

Cook Time 27 minutes

Additional Time 2 hours

Total Time 2 hours 42 minutes

Ingredients

• For the bars:
• 1 ½ cups all-purpose flour
• 1 tablespoon cornstarch
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• ¼ cup light brown sugar, packed
• 1 large egg, at room temperature
• 1 ½ teaspoons vanilla extract
• 1 tablespoon milk, at room temperature
• For the frosting:
• ½ cup unsalted butter, softened
• ¼ cup (2 ounces) cream cheese, softened
• 1 ½ teaspoons vanilla extract
• 1 pinch salt
• 1 ½ cups powdered sugar, sifted
• Sprinkles

Instructions

1. Preheat the oven to 350 degrees. Lightly grease and line an 8x8-inch baking pan on all sides with parchment paper. To keep the parchment paper in place, you can attach a binder clip to each side of the pan. 
2. Add the flour, cornstarch, and salt to a medium bowl and whisk to combine. Set aside.
3. Add the butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 1 minute, then scrape down the sides of the bowl and add the granulated sugar and brown sugar. Beat for 1-2 minutes on medium until creamy. Beat in the egg, vanilla, and milk until combined. Scrape down the sides of the bowl then add the dry ingredients. Mix on low until the dough comes together. It should be fairly soft and will not ball up around the paddle. 
4. Scoop the dough into the lined baking pan and spread it into an even layer. It’s more important to spread it into an even layer than to smooth the top of the surface since it will be covered with frosting. If you’re using binder clips to hold the parchment in place, you can remove them at this point. 
5. Bake the bars on the center rack of the preheated oven for 23-27 minutes until the edges are lightly golden and the center is just set. Remove the bars from the oven and place the pan on a wire cooling rack. Allow the bars to cool completely before frosting. 
6. Once the bars are cool, add the butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium until creamy, about 1-2 minutes. Scrape down the sides, then add the vanilla, salt, and about half of the powdered sugar. Beat on low, gradually working up to medium until the powdered sugar has been fully incorporated. Scrape down the sides of the bowl once more, then add the remaining powdered sugar. Beat on low, gradually working up to medium until you have a light and fluffy frosting.
7. Use the parchment to remove the cookies from the baking pan. Spread the frosting over the top of the bars in an even layer with a palette knife. Decorate the top with sprinkles, then slice into 16 equal squares and serve.
8. Leftovers store best in an airtight container in the fridge. Enjoy cold or allow them to sit out at room temperature for 15-20 minutes before eating. 

Notes

FAQs

Can I bake the bars in a larger 9-inch pan? I do not recommend using a larger pan because the bars will be too thin. 

Do I need to chill the dough before baking? Nope! There is no need to chill the dough before baking the bars. 

Can I freeze the bars? Once the bars are baked and cooled, you can freeze the unfrosted bars for up to 2 months. Thaw the bars in the fridge, then frost, slice, and serve.

Recipe Tips

• The easiest way to spread the cookie dough into an even layer is to place plastic wrap over the surface and press it down. Remove the plastic wrap, then level out the surface with an offset spatula. 
• To get clean, even slices, place the frosted bars in the fridge for 15-20 minutes to allow the frosting to firm up. Then, use a sharp knife to slice the bars, wiping off the blade in between each cut. 
• In order to ensure the soft and slightly chewy texture of the bars, bake them just long enough for the edges to turn lightly golden brown. This will take between 23-27 minutes, depending on your oven and baking pan. 
• Make sure the bars are completely cool before you frost them, or the frosting will melt. 

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Kate Spade New York 882578 Willow Drive Cream Loaf Pan
• 
  Silpat Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8" x 16-1/2"
• 
  Nordic Ware Natural Aluminum Commercial Baker's Jelly Roll Baking Sheet

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 209Total Fat: 14gSaturated Fat: 9gUnsaturated Fat: 5gCholesterol: 49mgSodium: 234mgCarbohydrates: 18gFiber: 0gSugar: 12gProtein: 2g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Frosted Sugar Cookie Bars appeared first on A Classic Twist.

Baked in a muffin tin until deeply golden brown, these rosemary brown butter popovers have a crisp crust and a soft, nearly custard-like interior. While the popovers bake, a cranberry orange butter sweetened lightly with honey and spiced with a touch of cinnamon is whipped together. Served warm, each popover is complemented by a generous slather of cranberry orange butter, making them the perfect addition to a holiday table or brunch spread!

Hey there, and welcome back, friends.

You are in for a treat!

You’ve never had popovers like these. They’re savory and perfectly crispy on the outside. Each bite is filled with holiday flavor. They’re the perfect containers for filling with gravy. 

Let’s talk about the flavor of these popovers. You know I never miss a chance to add a little bit of brown butter to my recipes! This one is no exception. I can’t get enough of that nutty brown butter taste. 

I often incorporate brown butter into my dessert recipes, such as these Pumpkin Cake Bars with Brown Butter Frosting, Brown Butter Cake with Maple Caramel Buttercream, Brown Butter Sweet Potato Bread, and Brown Butter Pumpkin Coconut Cake. These would be great additions to your holiday menu.

These herbed popovers hold their own on a table filled with a holiday feast. Usually, popovers are plain, but the addition of fresh rosemary, Parmesan cheese, and, of course, brown butter turns these popovers into a savory treat.

Plus, the homemade cranberry butter adds that special festive touch that will make these a traditional part of your holiday menu. 

What I love about these rosemary popovers is their versatility. They can easily be served as part of a cozy holiday brunch side or at the dinner table. No matter how your family celebrates the holidays, this recipe is a savory addition.

Ingredients

• salted butter
• fresh rosemary
• a few large eggs
• whole milk
• some grated Parmesan cheese
• all-purpose flour
• sea salt 
• dried cranberries 
• orange
• honey
• ground cinnamon

How to Make Rosemary Brown Butter Popovers

Start by positioning a rack on the lower shelf of your oven, making sure there is at least 6 inches of space between this rack and the next to allow the popovers room to “pop”. 

Preheat the oven and thoroughly grease the muffin pan with high-heat cooking spray.

Add the diced salted butter to a small pan set over medium heat. A lighter-colored pan will make it easier to see when the butter is browned, but it is not necessary. 

Once the butter melts, swirl the pan every minute or so until the bits on the bottom of the pan turn brown and the butter smells nutty. This will take a few minutes. 

Remove the pan from the heat and stir in the rosemary. Once you add the rosemary, it will bubble up a bit. Once the bubbles subside, set the pan aside.

Add the eggs and milk to a large spouted bowl. Whisk until homogeneous, and there are no visible streaks of yolk or whites left. 

Add the parmesan and flour and mix until no large lumps of flour remain. Small lumps are fine. There should be small bubbles across the surface of the batter, and it should be very thin. 

Drizzle the browned butter and rosemary over the top of the batter, then mix it in. 

Ensure the oven has properly preheated, then pour the batter into the muffin cups, filling them up ⅔ to ¾ of the way. The size of the cups will determine whether you are able to fill 10 or 12 total.

Bake the popovers for 20 minutes without opening the oven door. After 20 minutes, reduce the oven temperature to 350 degrees, and bake for an additional 12-18 minutes until the popovers are deeply golden brown on top. 

While the popovers bake, make the cranberry compound butter. Add all of the ingredients to the bowl of a stand mixer.

Beat with the paddle on low to medium-low for a few minutes until creamy and well combined. Portion into a serving dish and set aside until the popovers are ready.

Once you’ve removed the popovers, carefully transfer them to a cooling rack or serving platter. It is normal for them to deflate some once they come out of the oven. 

How to Store

Serve the popovers warm with cranberry compound butter. Popovers are best when enjoyed within 2-3 hours of baking. 

Store leftover cranberry orange butter in the fridge. Enjoy within 1 week for the best flavor. 

More Fall Side Recipes

• Root Vegetable Gratin
• Butternut Squash Tart
• Pumpkin Cornbread
• Apple Cheddar Savory Muffins
• Apple Cheddar Twist Bread

What do you think of this herbed popover recipe? What would you serve with these popovers? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy Fall baking, friends!

Rosemary Browned Butter Popover Recipe

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Yield: 10-12 popovers and 1 heaping cup of butter

Rosemary Brown Butter Popovers

Baked in a muffin tin until deeply golden brown, these rosemary brown butter popovers have a crisp crust and a soft, nearly custard-like interior. Served warm, each popover is complemented by a generous slather of cranberry orange butter, making them the perfect addition to a holiday table or brunch spread!

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Ingredients

For the popovers

Toggle ingredient group

• 3 tablespoons salted butter, diced
• 1 tablespoon finely chopped fresh rosemary
• 4 large eggs, at room temperature
• 1 ½ cups whole milk, at room temperature
• ¼ cup grated parmesan cheese
• 1 1/2 cups all-purpose flour
• ½ teaspoon sea salt

For the cranberry orange butter:

Toggle ingredient group

• ¼ cup dried cranberries, finely chopped
• 1 cup salted butter, softened to room temperature
• 1 large orange, zested
• 2 tablespoons honey
• ½ teaspoon ground cinnamon

Instructions

1. Position a rack on the lower shelf of your oven, making sure there is at least 6 inches of space between this rack and the next to allow the popovers room to “pop”. Preheat the oven to 450 degrees. Thoroughly grease a 12-cup muffin pan with high heat cooking spray.
2. Add the diced salted butter to a small pan set over medium heat. A lighter colored pan will make it easier to see when the butter is browned but it is not necessary. Once the butter melts, swirl the pan every minute or so until the bits on the bottom of the pan turn brown and the butter smells nutty. This will take about 5-8 minutes. Remove the pan from the heat and stir in the rosemary. Once you add the rosemary it will bubble up a bit. Once the bubbles subside, set the pan aside.
3. Add the eggs and milk to a large spouted bowl. Whisk until homogenous and there are no visible streaks of yolk or whites left. Add the parmesan and flour and mix until no large lumps of flour remain. Small lumps are fine. There should be small bubbles across the surface of the batter and it should be very thin. Drizzle the browned butter and rosemary over the top of the batter then mix it in. 
4. Ensure the oven has properly preheated, then pour the batter into the muffin cups, filling them up ⅔ to ¾ of the way. The size of the cups will determine whether you are able to fill 10 or 12 total.
5. Bake the popovers for 20 minutes without opening the oven door. After 20 minutes, reduce the oven temperature to 350 degrees, and bake for an additional 12-18 minutes until the popovers are deeply golden brown on top. 
6. While the popovers bake, make the cranberry compound butter. Add all of the ingredients to the bowl of a stand mixer and beat with the paddle on low to medium low for 2 minutes until creamy and well combined. Portion into a serving dish and set aside until the popovers are ready.
7. Once you’ve removed the popovers, carefully transfer to a cooling rack or serving platter. It is normal for them to deflate some once they come out of the oven. Serve the popovers warm with cranberry compound butter. Popovers are best when enjoyed within 2-3 hours of baking. 
8. Store leftover cranberry orange butter in the fridge. Enjoy within 1 week for the best flavor.

Notes

1. Make sure to measure out the rosemary for the recipe AFTER it has been finely chopped. 
2. It will take 30-60 minutes for the eggs and milk to come to room temperature, depending on the ambient temperature of your kitchen. You can speed up the process by placing the eggs in a bowl of warm water for about 10-15 minutes. The milk can be gently warmed on the stove until lukewarm, but not any hotter, as it will cook the eggs when mixed together. 
3. If you don’t have a spouted mixing bowl, I recommend portioning the batter into a spouted measuring cup, as this will make it easier to fill the muffin cups with batter.

Recipe Tips

• Make sure to thoroughly mix the flour into the egg and milk mixture. This ensures the flour is properly hydrated and will efficiently release steam when it hits the hot oven (and create the “pop”). Whisk it in vigorously and make sure there are no large lumps visible. You should also see tiny bubbles across the surface of the batter. 
• For the second stage of baking at 350 degrees, baking the popovers for 12 minutes will ensure a soft, custard-like middle, while 18 minutes will yield a more hollow and airy center and reduce the amount that the popovers will deflate after they are removed from the oven. Choose your preference! 
• A muffin pan that has the ability to evenly distribute heat, such as one made of aluminum or steel, will yield the best results. 
• If your kitchen is particularly drafty and cold, you can gently warm the milk until lukewarm. 
• Try to refrain from opening the oven during baking in order to keep the heat contained and reduce the risk of the popovers not baking properly.

FAQs

Can I use a popover pan if I have one? Absolutely. If you happen to have a popover pan, you can use one instead of a muffin pan. Note that you will fill the cups about ⅔ of the way, but the yield will be closer to 6 larger popovers with a standard popover pan. The texture will be more airy and less custard-like with a popover pan than a muffin tin. 

Can I use unsalted butter? Yes, you can use unsalted butter in place of the salted butter. I recommend increasing the salt in the popovers to ¾ teaspoon and adding about ¼ to ½ teaspoon to the cranberry orange butter. 

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  Wilton Perfect Results Premium Non-Stick Bakeware Muffin
• 
  Wilton 2105-6789 Perfect Results Premium Non-Stick Bakeware Muffin and Cupcake Pan, 12-Cup, Standard, Silver

Making this Recipe?

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The post Rosemary Brown Butter Popovers with Cranberry Orange Butter appeared first on A Classic Twist.

This cornbread stuffing with caramelized leeks and chestnuts is a twist on the classic holiday favorite. Honey-sweetened cornbread is married with the savory richness of caramelized leeks, aromatic herbs, and earthy chestnuts. The stuffing is moistened with vegetable broth and eggs to ensure a crisp top and tender inside texture. Enjoy this cornbread stuffing as a hearty side dish for any fall gathering or holiday meal! 

Hey there, and welcome back, friends.

You are in for a savory treat!

There’s something so comforting about enjoying stuffing during the holidays, especially on Thanksgiving. The moment it starts baking and that warm, savory aroma fills the kitchen, I’m instantly reminded that the holidays have truly arrived, and I can’t help but feel a little giddy with excitement.

This is the first stuffing recipe I have shared on the blog, and it’s truly amazing!

This stuffing is made with homemade cornbread, not just any cornbread. It’s the star of this dish. It’s tender and slightly sweet and easy to make, and this time of year, if you’re hosting Thanksgiving, you need easy dishes!

Then you have savory components, such as caramelized leeks, celery, and chestnuts, which add a little texture to this dish. Using leeks instead of onions is a fun switch-up, and it works perfectly with the cornbread. 

Rosemary, sage, and thyme tie this dish together and make every bite feel like Thanksgiving. 

The cornbread and the caramelized leek, herb, and chestnut mixture can both be prepared up to two days in advance and stored separately. I share directions for how to make the stuffing ahead in the recipe card. 

This dish has everything you want in a stuffing: a crispy top, tender and moist filling, texture, and plenty of flavor!

I can’t wait to serve this dish over Thanksgiving for my family to enjoy. It’s the perfect combination of comfort food and holiday magic! 

Ingredients

• medium grind cornmeal
• all-purpose flour
• sea salt
• baking soda & baking powder
• some honey
• cultured low-fat buttermilk
• a few large eggs
• unsalted butter
• olive oil
• a few large leeks & celery
• a few cloves of garlic
• finely chopped rosemary, sage, & thyme 
• low-sodium vegetable broth or chicken broth 
• chestnuts

How to Make Cornbread Stuffing

Make cornbread the day before. Preheat the oven and lightly grease a 9-inch baking pan, then line it with parchment, leaving an overhang (this will make it easier to remove the cornbread later on). 

Whisk the cornmeal, flour, salt, baking soda, and baking powder until combined.

Add the honey, buttermilk, and egg, and whisk until combined and there are no pockets of dry ingredients remaining. 

Drizzle the melted butter over the top and whisk it in until no streaks of butter remain.

Pour the cornbread batter into the prepared pan. Bake it in the preheated oven until the top is lightly golden and the edges are pulling away from the sides of the pan. 

Cool the cornbread in the pan overnight without covering it up. 

When you’re ready to make the stuffing, preheat the oven again. Use the parchment to lift the cornbread out of the pan, then cut it into cubes that are about 1 inch in size. 

Place the cut cornbread on an unlined baking sheet. Bake it in the preheated oven for until dry to the touch, about 10-15 minutes. Remove from the oven and set aside for now.

Increase the oven temperature to 375 degrees and grease a baking dish with butter or cooking spray. 

Add the butter and olive oil to a large pan or skillet set over medium heat. When the butter is fully melted, add the sliced and cleaned leeks along with a pinch of salt. 

Cook, stirring every few minutes, until the leeks are caramelized and have turned golden brown, about 15-20 minutes. 

Add the celery and cook until just softened, about 3-4 minutes. 

Add the garlic and chopped herbs and cook for a minute, stirring regularly.

Then remove the pan from the heat and mix in the chestnuts. 

Add this mixture to a large bowl along with the dried-out cornbread cubes and toss gently to combine.

In a separate bowl, whisk together the eggs with some broth and some salt. 

Pour half of this over the stuffing, toss gently, then pour the rest over and toss again. 

The cornbread should look very moist but not overly saturated. If it looks dry, add some more broth; about ¼ cup to ½ cup should be enough. 

Dump the stuffing into the greased baking dish and spread it into an even layer. 

Bake in the preheated oven on the middle rack until golden brown on top, about 30-40 minutes. Serve warm.

How to Store

Store the leftover stuffing either in an airtight container in the fridge for up to 3-4 days or in the freezer for up to 3 months. Reheat the stuffing in the oven until warmed. 

More Fall Side Dishes

• Root Vegetable Gratin
• Butternut Squash Tart
• Thyme Cheddar Biscuits
• Browned Butter Roasted Carrots
• Roasted Hasselback Butternut Squash

What do you think of this savory cornbread stuffing recipe? What would you serve as a main to go with this dish? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy Fall baking, friends!

Cornbread Stuffing Recipe

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Yield: 8 servings

Cornbread Stuffing with Caramelized Leeks and Chestnuts

This cornbread stuffing with caramelized leeks and chestnuts is a twist on the classic holiday favorite. Honey-sweetened cornbread is married with the savory richness of caramelized leeks, aromatic herbs, and earthy chestnuts.

Prep Time 25 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 55 minutes

Ingredients

For the cornbread:

Toggle ingredient group

• 1 cup medium grind cornmeal
• 1 cup all-purpose flour
• ¾ teaspoon sea salt
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• 4 tablespoons honey
• 1 cup cultured low-fat buttermilk, at room temperature
• 1 large egg, at room temperature
• ½ cup unsalted butter, melted and slightly cooled

For the stuffing:

Toggle ingredient group

• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 3 large leeks – cut in half lengthwise, thinly sliced crosswise, and rinsed well to remove grit
• Sea salt, to taste
• 3 ribs celery, finely chopped
• 2 large cloves garlic, minced
• 1 ½ tablespoons finely chopped rosemary
• 1 ½ tablespoons finely chopped sage
• 1 tablespoon finely chopped thyme
• 2 large eggs
• 1 ½ - 2 cups low sodium vegetable broth or chicken broth
• 1 ½ cups cooked and peeled chestnuts, quartered

Instructions

1. Make cornbread the day before. Preheat the oven to 375 degrees. Lightly grease a 9-inch baking pan, then line it with parchment, leaving an overhang (this will make it easier to remove the cornbread later on). Whisk the cornmeal, flour, salt, baking soda, and baking powder until combined. Add the honey, buttermilk, and egg, and whisk until combined and there are no pockets of dry ingredients remaining. Drizzle the melted butter over the top and whisk it in until no streaks of butter remain. Pour the cornbread batter into the prepared pan. Bake it in the preheated oven for 20-25 minutes or until the top is lightly golden and the edges are pulling away from the sides of the pan. Cool the cornbread in the pan overnight without covering it up. 
2. When you’re ready to make the stuffing, preheat the oven to 300 degrees. Use the parchment to lift the cornbread out of the pan, then cut it into 1-inch cubes. Place the cut cornbread on an unlined baking sheet. Bake it in the preheated oven for 10-15 minutes or until dry to the touch. Remove from the oven and set aside for now.
3. Increase the oven temperature to 375 degrees and grease a 9x13 baking dish with butter or cooking spray. Add the butter and olive oil to a large pan or skillet set over medium heat. When the butter is fully melted, add the sliced and cleaned leeks along with a pinch of salt. Cook, stirring every 1-2 minutes, until the leeks are caramelized and have turned golden brown. This will take 15-20 minutes. Add the celery and cook until just softened, about 3-4 minutes. Add the garlic and chopped herbs and cook for 1 minute, stirring regularly, then remove the pan from the heat and mix in the chestnuts. Add this mixture to a large bowl along with the dried-out cornbread cubes and toss gently to combine.
4. In a separate bowl, whisk together the eggs with 1 ½ cups of broth and 1 scant teaspoon of salt. Pour half of this over the stuffing, toss gently, then pour the rest over and toss again. The cornbread should look very moist but not overly saturated. If it looks dry, add another ¼ to ½ cup of broth. 
5. Dump the stuffing into the greased baking dish and spread it into an even layer. Bake in the preheated oven on the middle rack for 30-40 minutes, uncovered, until golden brown on top. Serve warm.  

Notes

• If you can only find small/medium leeks, you’ll need 4 total. 
• Once you’ve sliced your leeks, make sure to rinse them well as they have a tendency to have grit in between some of the outer layers. 
• Cooked and peeled chestnuts are typically sold in packages on the international food aisle in well-stocked stores and are much more commonly available during the holidays.

Recipe Tips

• Make sure to remove the rosemary, sage, and thyme leaves from their stems, then finely chop the leaves. Measure them for the recipe once they’re finely chopped. 
• To make the most of your time so you’re not standing around waiting to stir the leeks, use the time while they are caramelizing to chop the celery, garlic, and herbs. 
• Making the cornbread the night before and leaving it out to cool uncovered allows it time to dry out a little. You can make it the day of, but it still needs to be cooled completely first. You’ll need to dry the cornbread cubes out in the oven a little longer before making the stuffing, about 20-30 minutes total. 
• The cornbread and the caramelized leek, herb, and chestnut mixture can both be prepared up to 2 days in advance and stored separately. Keep the cornbread out at room temperature and the leek mixture in the refrigerator. On the day you’re ready to bake the stuffing, cut the cornbread into cubes and dry it out in the oven as instructed, then skip to the step of combining the cornbread cubes with the cooked leek mixture. 
• The drier the cornbread, the more stock you’ll need. Start with 1 ½ cups, then go from there. You’re looking for the cornbread to be very moist but not overly saturated.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  Nordic Ware Natural Aluminum Commercial Baker's Jelly Roll Baking Sheet
• 
  Ceramic Baking Dish Baking Pan, Casserole Dish

Making this Recipe?

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The post Cornbread Stuffing with Caramelized Leeks and Chestnuts appeared first on A Classic Twist.

These pecan pie brownies are rich, fudgy, and perfect for when you’re craving a bit of indulgence! The base is a fudgy brownie made with both cocoa powder and melted dark chocolate. The brownies are topped with a buttery, caramel-like pecan pie filling, then baked to golden perfection. The contrast between the dense, dark chocolate brownies and the gooey, nutty pecan topping makes these irresistible!

Who says that gooey pecan pie filling is for pecan pie only? Let’s make some brownies inspired by this yummy pie because who doesn’t like brownies and pecan pie?

The caramel pecan pie filling, with its nuttiness and buttery sweetness, complements the rich, dark chocolate taste of the brownies.  

These pecan pie brownies are the kind of treat that you need to indulge in over the Fall. Can you think of anything better than biting into a slice of these brownies with that irresistible caramel-like pecan pie filling?

For this brownie recipe, I felt the base needed to be one of those dense, fudgy brownies, not a cake-like brownie. It needed to taste rich in dark chocolate flavor, so I used a combination of cocoa powder and dark chocolate.

When I tested this recipe, I found that I preferred the richness of a dark chocolate bar in these brownies over chocolate chips. If you don’t have a dark chocolate bar, you can substitute it with 2 ounces of dark chocolate chips.

While we are talking about tips, if you need to double this recipe to feed a crowd, you can bake the brownies in a 9×13 baking pan.

For easier cutting, I like to use the parchment to lift the brownies out of the pan, then place them on a cutting board and slice them with a sharp knife. If the pecan filling has seeped in between the pan and the parchment, use a palette knife to help loosen it.

Will you make these brownies for a special gathering this Fall or to indulge in for yourself? Let me know in the comments!

Ingredients

• cocoa powder
• all-purpose flour
• unsalted butter
• dark chocolate
• a variety of sugars like brown sugar, granulated sugar, & honey
• vanilla extract
• a few large eggs
• salt
• flaky sea salt, such as Maldon, plus extra for garnish 
• raw pecan halves

How to Make Pecan Pie Brownies

Line a square baking pan with parchment on all sides, leaving an overhang. Preheat the oven.

Sift the cocoa powder and flour into a medium bowl and whisk to combine. Set aside for now.

Melt the butter and dark chocolate in a double boiler, gently stirring every minute until entirely melted.

Remove from the double boiler and pour into a large bowl along with the brown sugar and granulated sugar.

Whisk until the sugars are moistened, then whisk in the vanilla, eggs, and salt until you have a glossy and relatively smooth mixture. 

Fold in the sifted cocoa powder and flour mixture. The batter should look glossy and thick. Pour the brownie batter into the prepared baking pan and spread it into an even layer.

Bake in the preheated oven until the top is set and a tester comes out with a few moist crumbs.

While brownies bake, make the pecan pie layer. Whisk together the brown sugar, honey, melted butter, egg, and vanilla until smooth. Fold in the flaky salt and pecans. 

Pour the pecan pie filling over the baked brownies, gently spreading it into an even layer and making sure not to press too much into the brownies. Return the brownies to the oven for an additional amount of time and bake until the pecans are golden and the filling has thickened.

Cool the brownies completely before slicing, as this gives the pecan pie layer time to fully thicken and set up. Slice into 9 equal squares for larger brownies, or 16 equal squares for smaller brownies. Sprinkle with additional flaky sea salt if desired. 

How to Store

Store leftovers in an airtight container for up to 3-4 days or in the fridge for up to 5 days. 

More Fall Dessert Recipes

• Apple Blondies
• Pumpkin Cake Bars
• Cheesecake Brownies
• Caramel Apple Popcorn Bars
• Apple Crumble Cheesecake Bars

What do you think of these amazing brownies with a pecan pie topping? What would you serve with these brownies? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy Fall baking, friends!

Pecan Pie Brownie Recipe

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Yield: ~12 brownies

Pecan Pie Brownies

These pecan pie brownies are rich, fudgy, and perfect for when you’re craving a bit of indulgence! The base is a fudgy brownie made with both cocoa powder and melted dark chocolate. The brownies are topped with a buttery, caramel-like pecan pie filling, then baked to golden perfection.

Prep Time 15 minutes

Cook Time 55 minutes

Total Time 1 hour 10 minutes

Ingredients

For the brownie layer:

Toggle ingredient group

• ½ cup cocoa powder
• ½ cup all-purpose flour
• 6 tablespoons unsalted butter
• 2 ounces dark chocolate, roughly chopped
• ½ cup brown sugar, packed
• ½ cup granulated sugar
• 1 ½ teaspoons vanilla extract
• 2 large eggs, at room temperature
• ½ teaspoon salt

For the pecan pie layer:

Toggle ingredient group

• ⅓ cup brown sugar, packed
• 6 tablespoons honey
• 2 tablespoons unsalted butter, melted
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• ½ teaspoon flaky sea salt, such as Maldon, plus extra for garnish
• 1 ½ cups raw pecan halves

Instructions

1. Line an 8x8-inch baking pan with parchment on all sides, leaving an overhang. Preheat the oven to 350 degrees.
2. Sift the cocoa powder and flour into a medium bowl and whisk to combine. Set aside for now.
3. Melt the butter and dark chocolate in a double boiler, gently stirring every minute until fully melted. Remove from the double boiler and pour into a large bowl along with the brown sugar and granulated sugar. Whisk until the sugars are moistened, then whisk in the vanilla, eggs, and salt until you have a glossy and relatively smooth mixture. 
4. Fold in the sifted cocoa powder and flour mixture. The batter should look glossy and thick. Pour the brownie batter into the prepared baking pan and spread it into an even layer. Bake in the preheated oven for 25-30 minutes or until the top is set and a tester comes out with a few moist crumbs.
5. While brownies bake, make the pecan pie layer. Whisk together the brown sugar, honey, melted butter, egg, and vanilla until smooth. Fold in the flaky salt and pecans. 
6. Pour the pecan pie filling over the baked brownies, gently spreading it into an even layer and making sure not to press too much into the brownies. Return the brownies to the oven for an additional 20-25 minutes and bake until the pecans are golden and the filling has thickened.
7. Cool the brownies completely before slicing as this gives the pecan pie layer time to fully thicken and set up. Slice into 9 equal squares for larger brownies, or 16 equal squares for smaller brownies. Sprinkle with additional flaky sea salt if desired. 
8. Store leftovers in an airtight container for up to 3-4 days. Or, in the fridge for up to 5 days. 

Notes

Since there’s no baking soda or baking powder in this recipe, you can use either Dutch process cocoa powder or natural cocoa powder. I prefer the flavor of Dutch process cocoa in these brownies!

I do not recommend using a larger pan than an 8x8 as it will make the brownies too thin. 

For easier cutting, I like to use the parchment to lift the brownies out of the pan, then place them on a cutting board and slice them with a sharp knife. If the pecan filling has seeped in between the pan and the parchment, use a palette knife to help loosen it.

FAQs

Can I use chocolate chips instead of dark chocolate? During testing, I found that I preferred the richness of a dark chocolate bar in these brownies instead of chocolate chips. You can substitute 2 ounces of dark chocolate chips instead if you prefer.

Can I double the recipe? Absolutely, you can double the recipe. If you do, you can bake the brownies in a 9x13 baking pan.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  OXO Good Grips Non-Stick Pro Cake Pan 9 x 13 Inch
• 
  Anolon 51038 Vesta Roasting Pan / Baking Pan / Lasagna Pan - 9 Inch x 13 Inch, Persimmon Orange
• 
  Nordic Ware Natural Aluminum Commercial Baker's Jelly Roll Baking Sheet

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 349Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 67mgSodium: 200mgCarbohydrates: 40gFiber: 2gSugar: 32gProtein: 4g

Making this Recipe?

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The post Pecan Pie Brownies appeared first on A Classic Twist.