Julie Deily

Dulce de Leche Fluff Brownies

Dulce de Leche Fluff Brownies | BHG Delish Dish

I’m thrilled that I made these Dulce de Leche Fluff Brownies and that I get to share them with you.

To die for…there are no words.

Dulce de Leche Fluff Brownies | BHG Delish Dish

See what I mean? The brownies are so buttery, chocolatey and fudgy and combine them with dulce de leche and marshmallow fluff, done. You’ll need a fork but I know you won’t complain!

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Kelly Senyei

Shortbread Brownies

Can’t decide between buttery shortbread cookies and fudgy chocolate brownies? Enjoy the best of both worlds with Shortbread Brownies!

Sweet meets salty in this two-in-one layered dessert starring buttery chocolate chip shortbread and fudgy brownies. But of course I couldn’t let the indulgence end right then and there. This twofer dessert was in desperate need of a topping; something that screamed, “I’m not who I appear to be!” And thus, I’ve kicked this recipe up a couple of notches. Read on for my updates to this quick and easy recipe for Shortbread Brownies.

It all starts with the shortbread, which scores a few extra sweet tooth points thanks to the addition of mini-chocolate chips. And remember, when cutting butter into flour, it’s best to just use your fingers, as the warmth will slightly soften the butter, making it easier to incorporate with the dry ingredients. And by “incorporate with the dry ingredients,” I mean “taste test the dough.”

With the shortbread in motion, we can then move on to the brownie portion. Whenever I make brownies, or even chocolate cakes or cupcakes, I always like to add just a taste of espresso powder to the batter, as the coffee amps up the flavor of the chocolate. I added 2 teaspoons of espresso powder mixed with 2 teaspoons water to this brownie batter.

Then it’s time to put it all together, starting by pressing the shortbread cookie dough into the bottom of your foil-lined pan. The cookie layer goes for a quick bake before being topped with the prepared brownie batter. And then it’s back into the oven until both the shortbread and brownies are baked and sealed together into one stacked sweet.

I have a big problem letting brownies go naked. And this is where the milk chocolate and large-flake sea salt steal the show. Simply melt 1 cup of chocolate chips, transfer the melted chocolate to a pastry bag or sealable plastic bag, snip off the tip and pipe away. But before the chocolate hardens, finish off your masterpiece with a pinch of sea salt to balance out the sweetness.

Slice, serve, and win the adoration of coworkers, teachers, kids, parents, siblings, or just yourself. No one said Shortbread Brownies need to be shared.

- Kelly Senyei, Just a Taste

Naomi Robinson

Dulce de leche Fluff Brownies

Brownies are always a good choice, so this Mother’s Day, I’m gearing you up with this Dulce de Leche Fluff Brownie—made spring-like for May with some colorful liners.

Of course you can stick to the recipe and just make it in a pan, but I wanted the presentation to be fun and bright. And, it’s a bit less messy on the fingers this way.

To make it as seen in the pictures, fill the liners 1/3 of the way up and bake them either in cupcake pan or just place the filled liners on a bakesheet, like I did for 16 minutes. As you can tell, even without the sidewalls of a cupcake pan, these held their shape.

So go ahead, and make your Mother’s Day even more perfect with these Dulce de Leche Fluff Brownies.

Michael Wurm, Jr.

Peanut Butter Brownies

I hate to admit this, but I’ve never made brownies from scratch. I’m not sure why. I guess I’ve always found the boxed version easy and pretty tasty. And while that statement is still correct, it also shows my limited experience. I’m here to tell you that homemade brownies are the bomb. And they really aren’t much more complicated than the boxed variety.

For my first homemade brownies I decided to tackle these Peanut Butter Brownies because clearly there is no better flavor combination than peanut butter and chocolate. If it contains those two things, I will eat it and I will love it.

What’s awesome about this particular recipe is that you are getting hit with that flavor combination three times. There’s peanut and chocolate in the brownie mix, the frosting, and the garnish. After my best friend saw a picture of the brownies I had Instagrammed, she sent me a text saying, “I literally could take that brownie and smear it all over my face and die happy.” Yes, they are that good.

I followed the directions for the brownies, which you can find here, however. I decided to make my own frosting. I figured if the brownies were going to be from scratch, the frosting should be too.


Chocolate Peanut Butter Frosting

1/3 cup unsalted butter, softened
1/2 cup creamy peanut butter
1 teaspoon pure vanilla extract
2 1/2 cups powdered sugar
1/3 cup cocoa powder
1/4 teaspoon kosher salt
5 tablespoons milk

In a large bowl, cream the butter and peanut butter until light and fluffy. Then beat in the vanilla. Slowly mix in the cocoa and salt. Finally, mix in the powdered sugar and milk. Add more milk, one tablespoon at a time, for the desired consistency.


And that’s it!

Garnished with a peanut butter cup, these brownies could be my new favorite indulgence. Now I just need an excuse to whip up a batch every week. I’m betting it won’t take much for me to find one.

Again, the recipe for these Peanut Butter Brownies is here.

What sweet treat is impossible for you to resist?


Happy Baking,

Michael Wurm, Jr. – Inspired by Charm

BHG Guest Blogger

Guest Blogger: Coordinately Yours by Julie Blanner



Julie Blanner is the voice behind Coordinately Yours, a stylish lifestyle blog filled with do-it-yourself inspiration for effortless entertaining, home design and thoughtful gift-giving. As a seasoned event planner, her approach is warm and simple: entertaining and design that celebrates life.

best chocolate cake

I’m a fan of anything chocolate – and easy! I was looking for recipes I could make for Halloween and came across this hot cocoa brownie cake with marshmallow frosting recipe on BHG. It was quick, easy, and these little ghosts vanished nearly as quick as they appeared, making this a new family favorite recipe.

I chose a fudge brownie mix to give it a great, chewy base. Spray your pan well, lining it with parchment paper for easy removal.

baking tip: how to remove cake from pan easily

Confession: I don’t own a double boiler or a hand mixer. As much as I love baking, I’m a minimalist in the kitchen. To create a double boiler, just place a saucepan that fits well into a large pot of boiling water {water shouldn’t touch pan}. I warmed the marshmallow topping ingredients accordingly, transferring it to the metal bowl of my stand mixer {which kept them warm} and beat until stiff. To make this recipe a little more child friendly, I eliminated the coffee and liquor.

diy double broiler

I piped the marshmallow cream on to create ghosts with standard disposable icing bags. I didn’t worry about them being perfect – ghosts sway in the wind, right? I used store bought gel icing in a tube for the eyes. Next time I make this recipe {which will be sooner than later}, I will reduce the bake time for the ghosts to 4 minutes for a whiter appearance.

easy cake for Halloween

halloween dessert

This cake fits into my chic black and pink Halloween decor.

best chocolate cake recipe

Aren’t they adorable?

Halloween cake

piping ghosts on a cake

but definitely not too cute to eat!

marshmallow icing

Summer may be over, but toasted marshmallows and chocolate are here to stay!

BHG Guest Blogger

Guest Blogger: FoodieCrush



Heidi Larsen is the creator and chief dish washer of FoodieCrush, the online magazine and blog featuring food bloggers, their recipes and photography. In addition to creating content for her online magazine and blog, Heidi is a food photographer and stylist, recipe developer, digital ebook content creator and designer. Heidi lives in Salt Lake City with her husband, daughter and their three rescue mutts, all of whom share ample time in the kitchen and make occasional appearances on FoodieCrush.




When choosing what recipe to recreate for this post, I put my hardest working 9 year old sous chef to the task of deciding which one of the plethora of recipes BHG features to make our own.



Dark Chocolate Brownies | FoodieCrush

It was pretty much a given it would be sweet. And there were no dilemmas on deciding whether our target would be a cookie, cake or candy.

She had it all figured out from the get go and headed straight to the brownie category.

Dark Chocolate Brownies |  FoodieCrush

Dark Chocolate Brownies | FoodieCrush

Chocolate was in order. No objections here, the girl obviously born with my DNA.

But the rest of the search made for some hard decision making, with plenty of “Oh mama, look at this one,” and “Oooo, that one looks good too.” With add-ins of cheesecake, layers of caramel and cookie crusts and even cabernet and chipotle, the selection had us flipping through recipes like Shawn Johnson in an Olympic gymnastics floor routine.

We toyed with the idea of a more ingredient heavy recipe, but my girl wasn’t swayed by the flirtation of extra fillers. She had her eye on the prize, and that was a basic, solid, Dark Chocolate Brownies.

And so, that’s what we made.

Dark Chocolate Brownies | FoodieCrush

Dark Chocolate Brownies | FoodieCrush

We didn’t alter the recipe much, if at all. Thankfully so, because what resulted was the brownie I’ve been searching for since tasting a similar version at a friend’s wedding shower over 10 years ago. It’s densely rich, chocolate flavor is like the famous Fat Witch brownies I’ve devoured in New York’s Chelsea Market.

With no extra pretzel chunks, marbled pumpkin or frosting to compete with, this decadent Dark Chocolate Brownie made all of my girl’s— and her mother’s—dark chocolate wishes come true.

Dark Chocolate Brownies | FoodieCrush