Butterfinger Brownies

I didn’t know I could fall in love with a food as much as I’ve fallen in love with these Butterfinger Brownies. 1. It’s two of my favorite things together, Butterfinger candies and brownie. 2. They are so rich that honestly 1 square can satisfy me, which is a big help to my waist line haha. But honestly, these are just magnificent. I got the recipe from this site, Recipe Girl and I could kiss the ground she walks on for introducing me to these! 

4 oz unsweetened chocolate(I use Bakers squares)
1/2 cup butter, softened
1/2 cup creamy peanut butter
2 cups light brown sugar
4 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
Butterfinger candy bars, chopped in chunks (I use 2 bags of the Butterfinger minis that are individually wrapped)  

  1. Preheat oven to 325 degrees. Line a 9x13in pan with foil and grease the foil.
  2. Melt chocolate in a microwave safe bowl giving it short bursts of 30 seconds, stirring after each burst. Remove from microwave when smooth and set aside to cool. 
  3. In a large mixing bowl mix butter, peanut butter and brown sugar with an electric mixer.
  4. Beat in eggs and vanilla. 
  5. Mix in chocolate.
  6. Blend in flour.
  7. Stir in Butterfingers reserving about 3/4 cup for the top.
  8. Spread batter into the prepared pan and top with remaining Butterfingers.
  9. Bake 25-35 minutes. Brownies are done when a toothpick inserted in the middle comes out clean. Let cool completely.
  10. Refrigerate until brownies are well chilled(cover with plastic wrap if chilling over night).
  11. When ready to cut, remove from refrigerator and turn onto cutting board. Carefully remove foil and using another cutting board, flip brownies back over. Use a large sharp knife to cut into squares. 

Enjoy! :)

-Kristen Brooke

7 notes

#Butterfinger Brownies



Cookies n’ Cream Cupcakes with Vanilla Swiss Meringue Buttercream

My roommate recently celebrated her 23rd birthday and these were the cupcakes I made for her. She loves cookies n’ cream so making that type of cupcake was a no brainer. I was crunched for time so I had to cheat a little, using a box mix(oh the shame! haha). I didn’t want to make a typical frosting so I decided to go for the swiss meringue buttercream. This was my first time making it and I absolutely love it! And it seems like it will lend itself to be a great base for other flavors to be added to it. It did however take a bit longer to make as opposed to a regular buttercream so take that into consideration when making this. But it is definitely worth the extra time! :)

Cupcake Ingredients:
Duncan Hines Moist Deluxe Classic White Cake Mix
3 large egg whites
1 1/3 cups of water
2 tbsp vegetable oil
1 container of mini Oreos crushed

Vanilla Swiss Meringue Buttercream Ingredients:
5 large egg whites
1 cup and 2 tbsp sugar
pinch of salt
1lb(4 sticks) of unsalted butter
2tsp vanilla extract

  1. Preheat oven to 350 degrees
  2. Combine cake mix, egg whites, water and oil in large mixing bowl.
  3. Beat at low speed for until moistened. Beat at medium speed for 2 minutes. 
  4. Fold in crushed Oreos. 
  5. Spoon batter into paper-lined muffin cups filling each cup 2/3 full.
  6.  Bake 21-24 minutes or until toothpick inserted into cupcake comes out clean.
  7. Cool in pans on a wire rack for 5 minutes. Remove from pans and cool completely. 
  8. Frost with Vanilla Swiss Meringue Buttercream
  9. Top with mini Oreos if desired. 


  1. Combine egg whites, sugar and salt in a heatproof bowl set over a pot of boiling water. Heat, mixing frequently until the mixture reaches 160 degrees and the sugar is dissolved. 
  2. Transfer the mixture to a stand mixer. Beat on medium high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.
  3. Reduce the speed to medium and add the butter, 2 tbsp at a time, adding more once it has been incorporated. *This process takes a while, at least 5 minutes so don’t worry if it doesn’t look like it’s coming together as fast as a regular buttercream would.* 
  4. Stir in the vanilla extract and mix until incorporated. 
  5. Fill piping bags with frosting and using a 1M star tip, frost each cupcake starting on the outside in a circular motion and work your way in to the middle. 

Enjoy! :)

-Kristen Brooke

4 notes

#cookies n' cream



#swiss meringue


Mardi Gras Cupcakes

Happy Mardi Gras ya’ll! Hope everyone had a fun and exciting day! I had class(boo!) but that didn’t stop me from enjoying it! New Orleans is one of my favorite cities that I have visited and I definitely wish I could have been down there today. But since I couldn’t I still wanted to have a great Mardi Gras celebration and since I couldn’t make a King Cake, I made Mardi Gras cupcakes! They’re super simple, extremely tasty and are a colorful treat for your guests. As they say in New Orleans Laissez les bons temps rouler!” Let the good times roll! :)

Cupcake Ingredients:
1 1/3 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt 
1 cup granulated white sugar
1/4 cup butter(4 tablespoons)
1 large egg
1 teaspoon vanilla extract
1 cup buttermilk

Vanilla Buttercream Ingredients:
1 cup butter(2 sticks), softened
2 1/2 teaspoons vanilla extract
4 tablespoons milk
3-4 cups powdered sugar

  1. Preheat oven to 350 degrees
  2. In a medium bowl, whisk together flour, baking soda, baking powder and salt.
  3. In a large bowl cream butter and sugar until light and fluffy, about 2-3 minutes. 
  4. Beat in egg and vanilla extract until incorporated.
  5. With the mixer on a low speed, add 1/3 of the flour mixture followed by half of the buttermilk. Add another 1/3 of the flour followed by the rest of the buttermilk and then the rest of the flour. Mix until all is incorporated. 
  6. Take a little less than one cup of the batter and place it in a small bowl. 
  7. Repeat in another small bowl.
  8. Add yellow food coloring to one small bowl, green to the other, and purple to the remaining batter in the mixing bowl.
  9. Stir in food coloring until the batters are uniformly dyed.
  10. Divide yellow batter evenly into paper-lined muffin cups and then evenly divide the purple batter on top of that. *Do not try to spread the purple batter, just drop a dollop on top of the yellow.* 
  11. Evenly divide the green batter on top of the purple, again not trying to spread it.
  12. Bake for 15-17 minutes or until toothpick inserted into cupcake comes out clean.
  13. Cool in pans on wire rack for 5 minutes. Remove from pans and cool completely.
  14. Yields 12 cupcakes


  1. Cream butter until soft. 
  2. Add vanilla and milk.
  3. Add powdered sugar one cup at a time until it reaches your desired consistency. 
  4. Fill piping bag with frosting and using a 1M star tip, frost each cupcake starting on the outside of the cupcake in a circular motion and work your way into the middle. 

Colored Sugar

  1. Place some sugar in a ziploc bag and add a drop of food coloring down the side of the bag. Seal the bag and shake until sugar changes color. 
  2. Sprinkle onto frosted cupcake.

J’espere que vous appreciez! :)
(I hope you enjoy!)

-Kristen Brooke  

3 notes

#mardi gras



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Chocolate Chip Muffins

I absolutely adore muffins. They might be one of my favorite foods ever lol. As much as I love using my stand mixer and hand mixer, sometimes it’s nice to go back to a simple bowl, whisk and spatula. And that’s why I love making muffins. Simple to make and there’s no need to pull out the heavy equipment(less to clean up too!). Here’s a chocolate chip muffin recipe that I made this morning.

1/2 cup unsalted butter, melted and cooled
2 large eggs
1 cup milk
1 1/2 teaspoons pure vanilla extract
2 cups all-purpose flour
2/3 cup granulated white sugar 
1 tablespoon baking powder
1/2 teaspoon salt
1 cup chocolate chips(I used semi-sweet jumbo chips)

1 tablespoon granulated white sugar
1/2 teaspoon ground cinnamon

  1. Preheat oven to 375 degrees
  2. In a large bowl, whisk together eggs, milk, and vanilla extract
  3. In another large bowl whisk together flour, sugar, baking powder and salt.
  4. Stir in the chocolate chips
  5. With a rubber spatula, fold the wet ingredients, along with the melted butter, into the dry ingredients and stir only until the ingredients are combined. Do Not over mix the batter!
  6. Evenly fill buttered or paper lined muffin cups 2/3 full.
  7. In a small bowl combine the topping ingredients and sprinkle over each muffin.
  8. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
  9. Transfer to a wire rack and let cool for about 5 minutes before removing from pan. 
  10. Yields 12 muffins.

Enjoy! :)

-Kristen Brooke

#chocolate chip


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