#urbanbakes

Indulge in the perfect balance of sweet and salty with these decadent caramel-filled brownies, layered with chocolate chips and crunchy pretzels. They're a delightful treat for any occasion!

Ingredients: 1 cup unsalted butter. 1 cup packed light brown sugar. 1 1/2 cups all-purpose flour. 1 teaspoon baking soda. 1 teaspoon salt. 1 1/2 cups old-fashioned rolled oats. 1 cup semisweet chocolate chips. 1/2 cup caramel sauce. 1/4 cup chopped pretzels.

Instructions: Preheat oven to 350F 175C. Grease a 9x13 inch baking pan. In a saucepan, melt the butter over medium heat. Stir in the brown sugar until dissolved. Remove from heat. In a large bowl, combine the flour, baking soda, salt, and rolled oats. Stir in the melted butter and brown sugar mixture until well combined. Press half of the oat mixture into the bottom of the prepared baking pan. Sprinkle with chocolate chips and drizzle with caramel sauce. Sprinkle with chopped pretzels. Crumble the remaining oat mixture over the top. Bake in preheated oven for 25 to 30 minutes, or until golden brown. Allow to cool completely before cutting into squares.

Prep Time: 15 minutes

Cook Time: 30 minutes

The rich flavors of maple syrup, bourbon, crispy bacon, and chocolate chips come together in these delicious Maple Bourbon Bacon Chocolate Doughnuts. Ideal for a special dessert or breakfast!

Ingredients: 1 cup all-purpose flour. 1/3 cup granulated sugar. 1/4 cup unsweetened cocoa powder. 1/2 teaspoon baking powder. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup buttermilk. 1/4 cup maple syrup. 2 tablespoons bourbon. 1 egg. 2 tablespoons unsalted butter, melted. 1/2 teaspoon vanilla extract. 1/4 cup chopped cooked bacon crispy. 1/4 cup mini chocolate chips. Oil for frying as needed. Powdered sugar for dusting. Additional maple syrup and bacon bits for garnish.

Instructions: Mix the flour, sugar, baking soda, cocoa powder, baking powder, and salt in a mixing bowl. Mix the buttermilk, melted butter, bourbon, egg, maple syrup, and vanilla extract in a separate bowl. Mixing until just combined, pour the wet ingredients into the dry ingredients. Add the mini chocolate chips and chopped bacon and stir. Preheat the oil in a heavy-bottomed pot or deep fryer to 350 degrees Fahrenheit 175 degrees Celsius. Drop spoonfuls of the doughnut batter gently into the heated oil, and cook for two to three minutes on each side, or until golden brown. After taking the doughnuts out of the oil, pat dry with paper towels. While still warm, dust with powdered sugar. For added flavor, drizzle with more maple syrup and top with bacon bits. Take pleasure in your mouthwatering Maple Bourbon Bacon Chocolate Doughnuts!

Prep Time: 20 minutes

Cook Time: 10 minutes

These Banana and Chocolate Espresso Swirl Muffins from URBAN BAKES are a delightful combination of ripe bananas, rich cocoa, and a hint of espresso. Perfect for a morning pick-me-up or an afternoon treat.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/4 cup unsweetened cocoa powder. 2 teaspoons espresso powder. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 2 ripe bananas, mashed. 1/2 cup unsalted butter, melted. 1/4 cup buttermilk. 1/4 cup sour cream. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup semisweet chocolate chips.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a mixing bowl, combine the all-purpose flour, granulated sugar, cocoa powder, espresso powder, baking powder, baking soda, and salt. Mix well. In a separate bowl, mix together the mashed bananas, melted butter, buttermilk, sour cream, egg, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Gently fold in the semisweet chocolate chips into the batter. Divide the batter evenly among the muffin cups, filling each about 2/3 full. For the espresso swirl, mix 1 tablespoon of espresso powder with 2 tablespoons of hot water. Drizzle a small amount of the espresso mixture on top of each muffin batter. Use a toothpick or a skewer to swirl the espresso mixture into the muffin batter, creating a marbled effect. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove the muffins from the oven and allow them to cool in the muffin tin for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy your delicious Banana and Chocolate Espresso Swirl Muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes