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Mari | Brownie Mischief

@browniemischief

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🩵Cozy baking recipes
🩵Cookbook author
🩵National award winner
🩵Professionally trained
🩵Work with me:
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✨NEW COOKBOOK✨ 🧚🏼‍♀️ Hello friends! I hope you’re as excited as I am as I reveal my new cookbook, Enchanted Baking. It’s filled with delightful fairy-inspired recipes to bring magic to your kitchen. 🧚🏿‍♀️ I created delicious, whimsical bakes containing fae-favored natural ingredients like rose petals, lilacs, lavender, honey and fresh berries. 🧚🏼‍♂️ Enchanted Baking is available for preorder on Amazon, Barnes & Noble and other booksellers. The links can be found on my website. If you’d like me to send a link directly to you, comment Enchanted Baking. #cookbook #baking #cookbooks #fairycore #minidesserts by @browniemischief
163
3 years ago
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☁️ This soft, buttery, golden cake, topped with honey butter glaze & a fluffy, white cloud of whipped cream frosting, is an absolute treasure. It can soothe your soul, if only for a moment. And goodness knows we need that right now. The recipe is my gift to you 🎁 ☁️ RECIPE 🍯 HONEY BUTTER GLAZE 2 tbs unsalted butter, cubed 1 tbs (21g) honey 1 tbs (15ml) orange juice ¼ cup (30g) powdered sugar, sifted 1 pinch fine sea salt or to taste 🍯 In a small saucepan, melt butter over med-low heat. Whisk in honey, orange juice, powdered sugar & salt until smooth & well blended. Add additional salt to taste if desired 🍯 HONEY CAKE 1 cup (128g) AP flour, sifted 1 ¼ tsp baking powder ¼ tsp baking soda ½ tsp fine sea salt ½ cup (113g) unsalted butter, room temp ½ cup (100g) granulated sugar 2 tbs (42g) honey 1 large egg, room temp 1 large egg yolk, room temp 1 ½ tsp pure vanilla extract ¼ cup (59ml) whole milk, room temp ¼ cup (57g) sour cream, room temp 🍯 Preheat the oven to 325ºF (165ºC). Line the bottom of an 8” round cake pan with parchment paper. Grease & flour the insides 🍯In a med. bowl, whisk together the flour, baking powder, baking soda & salt 🍯 In a large bowl, beat butter & sugar together, with an electric mixer at med. speed, until pale & fluffy. Add the honey & beat until well blended. Mix in the egg, egg yolk & vanilla extract in 3 separate additions, making sure each one is incorporated before adding the next 🍯 In a small bowl, whisk the milk & sour cream together until well blended. On low speed, add the flour mixture into the batter in 2 additions, followed by half of the milk mixture after each addition. Beat just until smooth & combined. Do not over mix 🍯 Transfer the batter to the cake pan. Smooth the top with a spatula. Bake until the cake is golden & a toothpick inserted into the center comes out clean, about 25-28 min. Let the cake cool in the pan for 10 min., then remove it from the pan & transfer it to a cooling rack. Brush the warm cake with Honey Butter Glaze (The FROSTING recipe is in the the comments section) #springcake #honeycake #yellowcake #goldencake by @browniemischief
1k
7 months ago
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🍯🎃 This easy, perfectly spiced, soft pumpkin cake, with a touch of honey, is the ideal fall transition cake. Honey butter glaze gives this cake well-balanced flavor & helps to keep it moist for days. 🧡 RECIPE 1 cup (128g) AP flour, sifted 1 tsp baking powder ½ tsp baking soda ½ tsp fine sea salt 1 tsp ground cinnamon ½ tsp ground ginger 1 tsp ground nutmeg ⅔ cup (132g) granulated sugar ⅔ cup (150ml) avocado oil or neutral oil of your choice 2 tbs (42g) honey 2 large eggs 1 ½ tsp pure vanilla extract 1 cup (227g) canned pure pumpkin purée (not pie filling) 🧡 Preheat the oven to 325ºF (165ºC). Line the bottom of an 8” cake pan with parchment paper. Grease & flour the insides. 🧡 In a med-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger & nutmeg until well blended.
 🧡 In a large bowl, beat the sugar, oil, honey, eggs & vanilla, with an electric mixer at med. speed, until smooth & creamy. Mix in the pumpkin purée until incorporated. Stir in the flour mixture by hand, just until combined. 🧡 Transfer the batter to the cake pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 33-40 min. Do not over bake. Cool the cake in the pan for 10-12 min. Remove the cake from the pan & transfer to a cooling rack. 🍯 The HONEY BUTTER GLAZE recipe is in the comments section #honeycake #pumpkincake #fallcakes #autumnbaking by @browniemischief
240
2 months ago
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👀 These spooky MONSTER COOKIE BARS will turn anyone into a cookie monster. The crisp, golden edges with a buttery, soft, chewy center are irresistible 💜 RECIPE ¾ cup (170g) unsalted butter, cubed 1 ½ cups (191g) AP flour, sifted ¾ tsp fine sea salt ½ tsp baking powder 1 cup (200g) packed brown sugar ⅓ cup (66g) granulated sugar 1 ½ tsp pure vanilla extract 1 large egg 1 large egg yolk ¾ cup (149g) M&M’s milk chocolate candies preferably Halloween colors 1 4 oz (113g) semisweet or dark chocolate bar broken into bite size pieces Candy eyes Green sprinkles 🧡 In a med-sized, light-colored saucepan over med. heat, melt the butter & cook until it’s deep golden & fragrant. When brown specks start to appear, remove it from the heat & immediately transfer the butter with the brown specks to a large bowl. Set aside. 💚 Preheat the oven to 350ºF (180ºC). Line an 8” square baking pan with parchment paper, leaving a couple of inches of overhang. 💜 Whisk together the flour, baking powder & salt in a med-sized bowl until well blended. Set aside.
 🧡 Stir both sugars & the vanilla extract into the brown butter until combined. Add the egg & egg yolk & stir vigorously for 1-2 min., until smooth & creamy. Stir in the flour mixture just until combined. Set aside a few of the larger chocolate pieces for the top. Gently stir the remaining chocolate pieces & the M & M’s into the dough.
 💚 Press the dough evenly into the baking pan. Smooth the top with a spatula. Arrange the reserved chocolate pieces on the top. Bake until the top is set & light golden brown & a toothpick inserted into the center of the bars comes out with a few moist crumbs on it, about 20-25 min. Add candy eyes & sprinkles while the bars are still warm. Let the bars cool in the pan. #cookiebars #halloweenbaking #halloweentreats #mandms by @browniemischief
46
3 days ago
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🍁🍂 The perfect cozy combo of two FALL favorites: tender, buttery SCONES with crisp golden edges & sweet caramelized PECAN PIE topping 🤎 TOPPING 2 tbs (28g) unsalted butter 2 tbs (25g) brown sugar 1 ½ tbs (12g) powdered sugar 1 ½ tbs (22ml) heavy cream 1 tbs (15ml) maple syrup or corn syrup ⅛ tsp cinnamon 1 pinch fine sea salt ½ cup (50g) coarsely chopped pecans ¼ tsp pure vanilla extract 🤎 In a small saucepan over med. heat, whisk together the butter, brown sugar, powdered sugar, heavy cream, maple syrup, cinnamon & salt. Cook until the mixture is bubbly & sugar is dissolved, about 1-2 min. Remove from heat & stir in the pecans & vanilla. Transfer the mixture to a small bowl & let cool to room temp. Set aside in the fridge until ready to use. 🤎 SCONES 1 ¾ cups (223g) AP flour, sifted 2 tbs (25g) brown sugar 1 tbs baking powder ½ tsp fine sea salt ½ tsp cinnamon 7 tbs (99g) cold unsalted butter, cubed ¼ cup (28g) toasted chopped pecans ½ cup (118ml) cold heavy cream ¼ cup (57g) cold sour cream 1 ½ tsp pure vanilla extract 🤎 In a large bowl, whisk together the flour, brown sugar, baking powder, salt & cinnamon until well combined. Work the butter into the flour mixture with your fingertips until pea-sized pieces are formed. Stir in the chopped pecans. 🤎 In a small bowl, whisk together the heavy cream, sour cream & vanilla until smooth & blended. Stir this mixture into the dry ingredients just until a shaggy dough forms. Turn the dough out onto a lightly floured surface. Press the dough together & fold it over onto itself a couple of times. Do not overwork the dough. Form the dough into a 6 ½” diameter round. Cover & chill in the fridge for 30 min.
 🤎 Line a baking sheet with parchment paper. Cut the dough round into 6 wedges. Place them onto the baking sheet about 2” apart. Chill the scones in the fridge for 15-20 min. Top each scone evenly with the pecan topping mixture, about 1 tbs each. Spread the topping to within ¼” of the edges. 
 🤎 Meanwhile, preheat the oven to 375ºF (190ºC). Bake the scones until the edges are golden brown & topping is bubbly, about 19-23 min. Transfer them to a cooling rack by @browniemischief
72
8 days ago
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🍏 Ever just want to skip straight to the recipe? Who cares about the backstory? I do! If someone shares a cherished family recipe, there’s a 98% chance that it’s a good one! 🍎 APPLES 1 tbs (14g) butter 3 cups (340g) chopped apples (1/2” pieces) 2 tbs (25g) sugar ½ tsp cinnamon 🍎 In a large skillet, melt the butter over med. heat. Add the apples, sugar & cinnamon. Cook, stirring occasionally, until apples are tender, about 7-10 min. Transfer the apples to a bowl & cool to room temp. 🍏 TOPPING 1 cup (128g) AP flour ⅓ cup (67g) brown sugar 3 tbs (38g) sugar ¼ tsp cinnamon Scant ¼ tsp fine sea salt 6 tbs (85g) cold, unsalted butter, cubed 🍏 In a med-sized bowl, mix the flour, brown sugar, sugar, cinnamon & salt. Work in the butter with your fingertips until the mixture looks sandy with no large pieces of butter left. Press together to form 1/2” chunks. Set aside in the fridge until ready to use 🍎 CAKE 1 ⅔ cups (213g) AP flour, sifted 2 tsp baking powder ½ tsp fine sea salt ½ cup (113g) unsalted butter, softened 1 cup (200g) sugar 2 large eggs, room temp 1 ½ tsp pure vanilla extract ½ cup (118ml) whole milk, room temp ⅓ cup (75g) sour cream, room temp 🍎 Preheat the oven to 325ºF (165ºC). Line a 9” cake pan with removable bottom, or 9” springform pan, with parchment paper. Wrap the bottom of the pan with alum. foil 🍎 In a med-sized bowl, whisk together the flour, baking powder & salt until well blended 🍎 In a large bowl, cream the butter & sugar, with a mixer on med. speed, until pale & fluffy. Beat the eggs & vanilla into the butter mixture in 3 separate additions, making sure each one is incorporated before adding the next 🍎 In a small bowl, whisk the milk & sour cream together. On low speed, beat the flour mixture into batter in 3 additions, alternating with milk mixture. Mix just until combined 🍎 Transfer the batter to the cake pan. Smooth the top with a spatula. Drain any liquid from the apples. Top the batter evenly with apples, then the topping 🍎 Bake until a toothpick inserted into the center of the cake comes out clean, about 50-60 min. Cool in the pan 10 min. 🍎 ICING RECIPE i by @browniemischief
75
13 days ago
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🎃 PUMPKIN CINNAMON ROLL CAKES are back!! These moist, fluffy cakes with cinnamon swirls went viral 2 years in a row! They’re soo good 😋🧡 🤎 CINNAMON SWIRL ½ cup (100g) packed brown sugar 1 tbs AP flour 2 ½ tsp cinnamon 1 pinch fine sea salt ¼ cup (57g) unsalted butter, melted 🤎 In a small bowl, whisk together the brown sugar, flour, cinnamon & salt. Add the melted butter & whisk until well blended. Transfer the mixture to a piping bag fitted with a 1/4” wide round tip. 🧡 CAKES 1 cup (128g) AP flour, sifted 1 tsp baking powder ½ tsp baking soda ½ tsp fine sea salt 1 tsp cinnamon ½ tsp ground ginger ¼ tsp ground nutmeg 1 cup (200g) sugar ⅔ cup (148 ml) veg. oil or neutral oil of your choice 2 large eggs 1 tsp pure vanilla extract 1 cup (235g) pure pumpkin purée (not pie filling) 🧡 Preheat the oven to 350ºF (180ºC). Line a 6-serving shallow jumbo muffin pan with jumbo muffin liners. The liners fit by pressing them in around the inside bottom edges. (A hamburger bun pan for 4” buns or six 4” cake pans also works.) 🧡 In a med-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger & nutmeg until well blended. 🧡 In a large bowl, whisk together the sugar, oil, eggs & vanilla until smooth & creamy. Mix in the pumpkin purée. Stir in the flour mixture in 2 additions, just until combined. 🧡 Transfer the batter to the muffin cups, evenly dividing the batter among the cups. Pipe the cinnamon swirl mixture in a spiral on the top of the batter of each one. 🧡 Bake until a toothpick inserted into the center of the cake part comes out clean, about 22-27 min. Let the cakes cool in the pan for 5 min., then transfer them to a cooling rack. 🧡 The ICING RECIPE is the in the comments section #pumpkincake #pumpkincinnamonrolls #cinnamonswirl #autumnrecipes by @browniemischief
102
a month ago
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🌳These nostalgic cookies remind me of my grandma’s walnut tree. The candied walnuts paired with apples & cinnamon make the most delicious fall cookies 🍎🍂🍪 🍎 APPLES 1 tbs (14g) butter 1 cup (113g) chopped apples 1/4” pieces 1 tbs (13g) granulated sugar ¼ tsp cinnamon 🍎 Melt the butter in small skillet over med. heat. When the butter starts to bubble, add the apples, sugar, cinnamon. Cook, stirring occasionally, until the apples are tender, about 4-5 min. Remove the apples from heat & set aside to cool. Drain any excess liquid from the cooled apples. 🍏 COOKIES 3/4 cup (80g) chopped candied walnuts (recipe is in the comments section) 1 ½ cups (195g) AP flour, sifted ½ tsp baking soda ½ tsp fine sea salt 1 tsp cinnamon ¼ tsp nutmeg preferably freshly ground ½ cup (113g) unsalted butter, softened ⅔ cup (133g) packed brown sugar ⅓ cup (67g) granulated sugar 1 large egg 1 large egg yolk 1 tsp pure vanilla extract 🍏 In a med-sized bowl, whisk together the flour, baking soda, salt, cinnamon & nutmeg until well blended.
 🍏 In a large bowl, beat the butter, & both sugars, with an electric mixer at med. speed, or by hand, until fluffy. Beat in the egg, egg yolk & vanilla extract, one at a time, until well blended. Stir in the flour mixture just until combined. Stir in the cooled apples & 3/4 cup (80g) of the candied walnuts.
 🍏 If your dough is soft, chill it in the fridge until it’s easier to work with, about 15-20 min. Divide the dough into 14 equal golf ball-size portions, about 1 1/2 oz (43g) each. Roll them into balls & chill in the fridge for 1 hr. 🍏 Preheat the oven to 350ºF (180ºC). Line 2 large cookie sheets with parchment paper. Place the dough balls at least 3” apart onto the cookies sheets. Top with candied walnut halves. 🍏 Bake until the tops of the cookies are set & the edges are golden brown, about 12-14 min. The cookies will spread a bit. Remove the cookies from the oven. Immediately use a large round cookie cutter to shape the hot cookies by sliding it around each one in a circular motion a couple of times. Cool on the cookie sheet for 3 min., then transfer to a cooling rack #applecookies # by @browniemischief
61
a month ago
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🍎 If you like apple fritters, you’ll love this moist, tender cake. It’s loaded with fresh apples & topped with rich brown butter icing. 🍏 APPLES 2 tbs (28g) butter 3 cups (340g) peeled, chopped apples (1/2” pieces) 2 tbs (25g) granulated sugar ½ tsp cinnamon 1 pinch fine sea salt 🍏 Melt the butter in a large skillet over med. heat. When the butter starts to bubble, add the apples. Sprinkle the sugar, cinnamon & salt over the apples & cook, stirring occasionally, until the apples release their juices & become tender, about 6-8 min. Remove from heat & set aside to cool to room temp.
 🍏 Drain the cooled apples, reserving the juice for the icing. 🍎 CAKE 1 cup (128g) AP flour, sifted ½ tsp cinnamon ¼ tsp baking soda ¼ tsp fine sea salt ⅛ tsp nutmeg ¼ cup (57g) unsalted butter, softened ¾ cup (150g) granulated sugar 2 tbs (25g) packed brown sugar 1 large egg, room temp 1 tsp pure vanila extract 2 tbs (28g) sour cream, room temp 🍎 Preheat the oven to 350ºF (180ºC). Grease an 8” square cake pan or baking dish or line it with parchment paper 🍎 In a med-sized bowl, whisk together the flour, cinnamon, baking soda, salt & nutmeg until well blended.
 🍎 In large bowl, beat the butter, granulated sugar & brown sugar together until pale & fluffy. Beat in the egg until incorporated, followed by the vanilla extract. 🍎 Stir in the flour mixture in 2 additions, followed by half of the sour cream after each addition. Mix just until combined. Do not over mix. Fold in the cooled, drained apples. 🍎 Transfer the batter to the baking dish. Smooth the top with a spatula. Bake until the cake is golden brown & a toothpick inserted into the center of the cake is clean or has a few moist crumbs attached, about 23-28 min. Do not over bake. Let the cake cool in the pan for at least 15 min. 🍎 The BROWN BUTTER ICING recipe is in the comments section #applecake #applefrittercake #fallrecipes #cozybaking by @browniemischief
99
a month ago
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🎃🍂 Bring smiles into your life this fall baking season 😊🥰☺️ 🎃🍂 Which one of these delightful fall treats would you love to try? 1. Chocolate Hedgehog Cookies 2. Maple Brown Sugar Madeleines 3. Mini Banana Bread Puddings 4. Mini Pumpkin Bear Muffins 5. Melt-in-your-mouth Pecan Pie Cookies #fallrecipes #cozybaking #autumnbaking #cutefood by @browniemischief
72
a month ago
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🤎 The cozy cinnamon aroma & flavor of this tender loaf will transport you right into fall 🍂 🤎 TOPPING ½ cup (65g) AP flour 3 tbs (38g) packed brown sugar 1 tbs (12g) granulated sugar ¼ tsp cinnamon 1 pinch fine sea salt 3 tbs (43g) cold, unsalted butter, cubed 🤎 In a med-sized bowl, whisk together the flour, both sugars, cinnamon & salt until blended. With your fingertips, work the butter into the flour mixture until it looks sandy with no large pieces of butter. Press the mixture together to form chunks. Set aside in the fridge until ready to use 🤎 LOAF ¾ cup (150g) packed brown sugar, divided 2 ½ tsp cinnamon 2 cups (255g) AP flour, sifted 1 tsp baking powder ½ tsp baking soda ½ tsp fine sea salt ½ cup (113g) unsalted butter, softened ¾ cup (150g) sugar 2 large eggs 1 ½ tsp pure vanilla extract ¾ cup (177ml) whole milk ¼ cup (57g) sour cream 🤎 Preheat oven to 350ºF (180ºC). Line a 9”x 5” loaf pan with parchment paper. 🤎 In med-sized bowl, stir together 1/2 cup (100g) of brown sugar & the cinnamon until combined. Set aside.
 🤎 In a separate med-sized bowl, whisk together the flour, baking powder, baking soda & salt until well blended.
 🤎 In a large bowl, beat the butter, sugar & the remaining 1/4 cup (50g) of brown sugar, with an electric mixer at med. speed, until pale & fluffy. Beat in the eggs one at a time, making sure each is fully incorporated. Beat in the vanilla extract. 
 🤎 In a small bowl, whisk the milk & sour cream together. On low speed, beat the flour mixture into the batter in 2 additions, followed by half of the milk mixture after each addition. Mix just until combined. 🤎 Transfer half of the batter to the loaf pan. Sprinkle half of the brown sugar-cinnamon mixture over the batter. Swirl with a skewer. Add the remaining batter & repeat with the remaining brown sugar-cinnamon mixture. Sprinkle the crumb topping on evenly. 🤎 Bake until a toothpick inserted into the center of the cake part of the loaf comes out clean, about 50-60 min. Cool the loaf in the pan for 12 min, then remove it from the pan & transfer to a cooling rack 🤎 ICING recipe is in the comments section #cinnamoncake #cozybaking by @browniemischief
84
2 months ago
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🍎 These delicious 2-bite mini muffins have the flavor & texture of cake donuts. Fresh apples in the batter help to keep them soft & moist. The cinnamon-sugar coating adds that subtle crunch that we love in cake donuts. 🍏 MUFFINS 1 ½ cups (191g) AP flour, sifted 1 ½ tsp baking powder ⅜ tsp fine sea salt 1 tsp cinnamon ⅜ tsp ground nutmeg ¼ tsp ground ginger ⅓ cup (66g) granulated sugar ¼ cup (50g) packed brown sugar ⅓ cup (80ml) veg. oil or neutral oil of your choice 1 large egg 1 tsp pure vanilla extract ½ cup (113g) puréed peeled apples or unsweetened applesauce* Caramel sauce for dipping (optional) 🍏 Preheat the oven to 350ºF (180ºC). Grease & flour a 24-serving mini muffin pan. Do not use muffin liners. 🍏 In a med-sized bowl, whisk together the flour, baking powder, salt, cinnamon, ginger & nutmeg until well blended.
 🍏 In a large bowl, whisk the granulated sugar, brown sugar, oil, egg & vanilla extract together until smooth & creamy. Stir in the puréed apples, then stir in the flour mixture just until combined. The batter will be thick.
 🍏 Transfer the batter to the pan, filling the muffin cups about 2/3 full. Bake until a toothpick inserted into the center of the muffins comes out clean, about 9-11 min. Do not over bake! Be diligent, since over baking can happen very quickly with mini muffins. Let the muffins cool in the pan for 5 min. then turn them out onto on a cooling rack. *If your applesauce is watery, drain the excess liquid before measuring 🍎 CINNAMON SUGAR ⅔ cup (132g) granulated sugar 1 ½ tsp cinnamon 6 tbs (85g) melted butter 🍎 Whisk the cinnamon & granulated sugar together in a shallow bowl until well combined. Briefly dunk the warm muffins in the melted butter, then roll them in the cinnamon sugar. #applemuffins #minimuffins #appledonuts #fallrecipes by @browniemischief
102
2 months ago
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