Broadway Brownie Bars AKA Praline Cream Brownies

Broadways Bars- the star of every dessert buffet; that’s what one baker called them, but after baking them I would rename them as Praline Cream Brownies. The frosting you pour over top of the baked layer brownies is reminiscent of the drippings I used to peel off the parchment paper when I scooped pralines at the Charleston Popcorn Shop.


These are extra sweet- cut them in one inch squares so you don’t overdo it. Taste of Home supplied the recipe.


6 ounces cream cheese, softened
1/2 cup sugar
1/4 cup butter, softened
2 tablespoons all-purpose flour
1 egg, lightly beaten
1/2 teaspoon vanilla extract

1/2 cup butter, cubed
1 ounce unsweetened chocolate
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 cup sugar
1 cup all-purpose flour
1 teaspoon baking powder
1 cup chopped walnuts

1 cup (6 ounces) semisweet chocolate chips
1/4 cup chopped walnuts
2 cups miniature marshmallows

1/4 cup butter
1/4 cup milk
2 ounces cream cheese
1 ounce unsweetened chocolate
3 cups confectioners’ sugar
1 teaspoon vanilla extract

In small bowl, combine the first six ingredients until smooth; set aside.

In a large saucepan over medium heat, melt butter and chocolate. Remove from the heat and cool. Stir in the eggs, and vanilla. Add the sugar, flour, baking powder and nuts, stirring until blended.

Spread batter in a 13-in. x 9-in. baking pan coated with cooking spray. Spread filling over batter. For topping, in small bowl, combine chocolate chips and nuts; sprinkle over filling. Bake at 350° for 28 minutes or until almost set. Sprinkle with marshmallows; bake for 2 minutes longer.

For frosting, in a large saucepan, heat butter, milk, cream cheese and chocolate until melted; stirring until smooth. Remove from heat; stir in confectioners’ sugar and vanilla. Immediately drizzle over marshmallows. Chill well; cut into 1 inch bars.


Happy Baking!!!


Marscapone Filled Brownie Sandwiches

I wanted to tag everyone in this post, to get your attention and suggest you stop what you’re doing today and make these instead. By far these are absolutely my favorite cookie made to date. Rich, creamy, and decadent, the kind you would travel across town for. This is the cookie in which one is enough, at least for one seating.

If you have to share with more than 5 friends I highly suggest doubling the recipe as it doesn’t make too many. Or hide the last one, not that I did that!

From Better Homes and Garden Holidays– They got this one right on the money!

5 ounces semisweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
2 tablespoons butter
¼ cup all-purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
¼ teaspoon instant espresso coffee powder
2 eggs
2/3 cup granulated sugar
1 teaspoon vanilla
¾ cup miniature semisweet chocolate pieces
1 8 ounce container mascarpone cheese
2 tablespoons powdered sugar
1 tablespoon whipping cream
½ teaspoon vanilla


In a small heavy saucepan heat and stir chopped semisweet chocolate, unsweetened chocolate, and butter over low heat until melted and smooth; set aside to cool slightly. In a small bowl stir together the flour, baking powder, salt, and espresso powder; set aside.

In a medium mixing bowl beat eggs, granulated sugar, and 1 teaspoon vanilla with an electric mixer on high speed for 4 minutes or until thick and light yellow in color. Fold in melted chocolate mixture. Fold in flour mixture until combined. Fold in semisweet chocolate pieces. Let batter stand for 10 minutes (batter will thicken as it stands).

Preheat oven to 375 degrees F. Line two cookie sheets with parchment paper. Drop batter by slightly rounded tablespoons 2 inches apart onto the prepared cookie sheets. Bake about 8 minutes or until set and tops are crackled. Cool on cookie sheets for 1 minute. Transfer to a wire rack and let cool.

For filling, in a small bowl stir together the mascarpone cheese, powdered sugar, whipping cream, and 1/2 teaspoon vanilla until smooth. Spread about 1 tablespoon filling each on the flat sides (bottoms) of half of the cookies. Press the flat sides of the remaining cookies against the filling.

From the Test Kitchen
To Store:  Layer filled cookies between sheets of waxed paper in an airtight container; cover. Store the cookies in the refrigerator for up to 3 days or freeze for up to 1 month.


Enjoy the first day of Winter- 85 and sunny here in Florida! Looking forward to waking up in the 40s on Christmas morning!!

Smores Brownies

Ahhhh, the Florida winter weather.  Let me pick out what shorts to put on today, ones that match my favorite tan flip flops.  All while I am watching the news reports of the snow storm that has struck the northeast United States.  Piles of snow, city transportation suspended, flights cancelled, tired commuters sleeping on the airport floor- how many Facebook snow related pictures are on your news feed?   Admittedly, I am super jealous- would love to take a sled ride down the hill I grew up with in my Philadelphia back yard.


Camping season, fire pit season, or even just soft blanket season come unexpectedly in Florida, and is gone before you know it.  I love cool nights that justify buying leather boots or a great looking jacket.  Sitting outside by our fire pit that has only been used a handful of times is a great way to end the day.  When there is a chance of winter visiting Florida, I grab on tight-  boots, fires, blankets, comfort dinners and how could Smores be ignored.


Generally there is a box of brownie mix in our cabinet, stemming from my inability to resist 2 for 1 at the grocery.  Pastry Chefs may balk, but honestly, I have yet to meet a bad brownie.  Bad Cookies, cakes, ect- yes, I have tasted several that I put down with displeasure, but not the brownie.  Brownies are simply never bad.    With a cool night upon us, I pulled out the box mix and grabbed the smores components that I keep for in hopes of an impromptu fire pit evening.  They came out delicious!  A tall glass of ice cold milk and every bite was a treat.



  • ½ stick butter, melted
  • 1 cup graham crumbs, about 6 crackers
  • ¼ cup brown sugar
  • 1 box favorite brownie mix, or make your favorite recipe
  • 2 cups mini marshmallows


Preheat oven to 325.  Combine the melted butter, graham crumbs and brown sugar in a bowl and blend well.  Coat 9×9 brownie pan with cooking spray and spread graham crust evenly on the bottom of the pan.  Prepare brownies as directed on the box or in the recipe and pour on top of graham crust.  Bake  33-36 minutes or as directed.  Remove from oven when the center of the brownies is cooked, try sticking a toothpick in to see if it comes out clean.  Turn the oven to broil and sprinkle the marshmallows around the pan.  Place the pan back in the oven and watch until the marshmallows are evenly toasted.  Remove from oven and allow to cool.  Cut into squares as small or big as you like and enjoy!


There may not be any sleds or even firepits in my plans for the weekend but the memories of multiple snow suit changes, mugs of hot cocoa and races down the hill will bring a smile when I see the 100th picture of snow in my Facebook feed.

May you enoy the snow or escape the snow this weekend- either way, stay warm in the heart!