Small Batch Brownies!

Yum! Who doesn’t love a delicious, warm, gooey brownie?! These are super good and easy to make and guaranteed not to have any leftovers! So if you need a dessert for 2-5 people, here you go! Small batch brownies are perfect for a quick little gathering or dessert for movie night with the kids (or a date!). Serve warm with some vanilla ice cream on top and you are good to go… Oh and the best part, one bowl and one spoon is all you need for easy clean up! Let’s get to baking…

What you will need:

Small loaf pan (I used a 8.5 x 4.5 inch loaf pan) greased and lined with parchment paper hanging over the sides.

2/3 cup all-purpose flour
2/3 cup sugar
6 tablespoons cocoa powder
1/4 teaspoon baking powder
1/8 teaspoon salt
6 tablespoons butter, melted
1 teaspoon vanilla extract
2 tablespoons water
1 large egg

Note: Feel free to add chopped nuts or chocolate chips!

Preheat oven to 350 degrees. In a large bowl, whisk together the flour, sugar, cocoa, baking powder and salt. Add in melted butter, vanilla, water and egg and stir until fully combined. Pour into prepared pan and smooth out the top evenly.

Back for 18-22 minute. Allow to cool a bit before pulling out by the parchment paper and cooling completely on a wire rack.

Serve right away, warm! Store in an airtight container. Enjoy!

Advertisements

Chocolate Snowflake Cookies

img_0790

Single digit temps call for chocolate and cookies, right? Why not pipe a cute snowflake on top to really feel the winter spirit! But in all honesty, I despise winter. Worst season. Full on seasonal depression going on over here. So I baked some delicious cookies and made them pretty with a snowflake and crystal sugar. It helped the blues a little bit, they are very tasty 🙂

So, if you are stuck inside because of the cold and snow, make these! They will not disappoint..

What you will need:

Cookie sheet lined with parchment paper

1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter at room temp
3/4 cup granulated sugar
1 large egg
1 1/2 teaspoons vanilla extract
1 teaspoon molasses
Cookie cutter of choice

For the icing:

1 1/2 cups powdered sugar
1 teaspoon light corn syrup
3 teaspoons milk (+/-)

In a large bowl, whisk together the flour, cocoa, baking soda, salt and cinnamon. Set aside. In another bowl, beat together butter and sugar until creamy. Beat in egg, vanilla and molasses until combined. The mixture might be a bit lumpy which is ok. Add in the flour mixture in 3 small batches, beating slowly and well before each addition until the dough comes together.

Separate the dough into 2 small balls and wrap in plastic wrap and refrigerate for 30 minutes.

Preheat oven to 350 degrees fahrenheit. Roll one of the dough balls on a lightly floured surface to be about 1/8 of an inch thick. Cut with desired cookie shapes and place on prepared cookie sheet. Bake for 8-10 minutes or until edges are just starting to brown. Allow to cool on a wire rack completely.

To make the icing, just mix all the ingredients together until you reach desired consistency. Pipe onto cooled cookies. Allow to dry before storing and covering.

Enjoy!

Chocolate Chunk Sea Salt Cookies

img_0716

Happy 2019! It took me 2 weeks but what better way to begin my blogging this year than with a chocolate chip cookie? A chocolate CHUNK and sea salt cookie! So freaking good, so irresistible. Seriously, they should be illegal. But, they’re not so let’s indulge, right? They are the perfect dessert or after school/work snack and they are actually really easy to make. The recipe below makes about 15 cookies and can easily be doubled if need be. So… let’s get started…

What you will need:

Cookie sheet lined with parchment paper

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 cup unsalted butter at room temp
1/4 cup granulated sugar
1/4 cup brown sugar
1 large egg
1/2 teaspoon vanilla extract
4 oz. chopped semi-sweet chocolate (I used Baker’s chocolate)
Coarse sea salt for topping

In a bowl, whisk together flour and baking soda. Set aside. In another bowl, beat together the butter and both sugars until smooth and creamy. Add in egg and vanilla and beat until incorporated. Slowly add in flour mixture until just combined. Stir in chocolate chunks. Cover with plastic wrap and refrigerate while oven is preheating (or as long as overnight).

Preheat oven to 375 degrees fahrenheit. Drop cookie dough by spoonfuls onto prepared cookie sheet. Top each cookie with sea salt using either your fingers or a grinder.

Look how delicious it looks!

img_0718

Bake for about 8-10 minutes. Cool for 1 minute before transferring to a wire rack to cool completely.

Store in an airtight container at room temp. Enjoy!

 

Thick Peanut Butter Chocolate Chip Cookies

img_8925

I like my cookies thick, thank very much 🙂 These do not disappoint! Peanut butter and mini chocolate chips come together to form these beauties. Ugh, they are soooo good… just not so good for my thighs (sigh). But maybe that’s why I named these THICK peanut butter chocolate chip cookies, get it?!

Ok, anyways… spring break is around the corner so I told myself I need to slow down the baking of goodies. So here is a perfect last treat to kick us off in the right direction. Plus, Easter is a few weeks away already and some of you give up sweets for lent so…. I’ll spare you the envy with delicious posts until then 🙂 For now, let’s go bake up these thick delights!

Note: This recipe made 1 1/2 dozen cookies and can easily be doubled if need be. Also, make the dough ahead of time because it needs to be refrigerated for 8 hours!

What you will need:

1/2 cup creamy peanut butter
1/4 cup butter at room temp
1/2 cup brown sugar
1 egg
1 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
3/4 cup mini semi sweet chocolate chips

In a large bowl, beat together the peanut butter, butter, brown sugar and egg until well combined. Set aside. In another bowl, whisk together the flour, salt, baking soda and chocolate chips. Pour dry ingredients into the wet and stir with a spatula until just combined.

Wrap dough in plastic wrap and refrigerate for 8 hours or overnight.

Preheat oven to 350 degrees fahrenheit and cover a baking sheet with parchment paper. Form dough into balls and place on cookie sheet, then flatten a little bit with your fingers. Bake for 10-12 minutes and cool on a wire rack completely. Store covered at room temperature. Enjoy!

Chocolate Pound Cake

This Pound Cake is exactly what I made last week, only with cocoa powder in the batter. Easy, Peasy. Done aaand done! The best part of this pound cake recipe is that it is not dry. I think it has to do with baking it at a lower temperature, so then the edges won’t burn before the middle is even set. I topped this cake with Cool Whip but it’s great on it’s own or you can use a ganache or glaze. Whatever you want! Also fresh fruit like strawberries or raspberries would be great.

What you will need:

Loaf pan, greased

1 1/4 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1/2 teaspoon salt
3/4 cups unsalted butter at room temp
1 cup granulated sugar
3 eggs at room temp
1/2 cup milk

Preheat oven to 325 degrees fahrenheit. In a bowl, sift together the flour, cocoa powder and salt. Set aside. In another large bowl, beat butter and sugar until light and creamy. Add in eggs, one at a time, beating well after each addition. Beat in flour. Slowly beat in flour mixture alternating with milk until batter is formed.

Pour evenly into your prepared pan and bake for about 1 hour. Allow to cool 15-20 minutes before inverting to cool completely.

Cover and store at room temperature. Enjoy!

Lunch Lady Brownies

img_8744

Oh boy! Chocolate lovers unite! Who knows why these are called Lunch Lady Brownies?! I’m guessing it’s what we had in the cafeteria at school back in the day? Or maybe they even still have them? All I know is, they are tasty! And the frosting is what does it for me. So gooey and delicious 🙂 This is a great brownie recipe for any occasion and I love that it makes a lot. Or you can simply halve it.

So, let’s go get our hair nets on and become lunch ladies! Actually, I kind of see myself as a lunch lady in the future 😉 Who knows! For now, let’s just bake…

What you will need:

13 x 9 inch baking dish lined with foil and then sprayed with non-stick spray

1 cup unsalted butter, melted
1/2 cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups granulated sugar
4 large eggs
4 teaspoons vanilla extract

Chocolate Frosting

1/4 cup unsalted butter at room temp
1/4 cup 2% milk
1/4 cup unsweetened cocoa powder
2-3 cups powdered sugar (depending on how sweet you want it, I used 2 and was happy)

Preheat oven to 350 degrees fahrenheit. In a large bowl, beat melted butter and cocoa powder until smooth. Add in flour and sugar and beat until just combined. Beat in eggs and vanilla until just combined. Do not over mix.

Pour into prepared bake dish. The batter will be thick, smooth out evenly to all sides of the pan. Bake for 22-25 minutes. Let cool for 15 minutes before frosting.

To make the frosting, beat all ingredients together until smooth. Pour over warm brownies. Allow to cool completely before cutting and serving.

Cover and store in the fridge. Enjoy!

I actually like them cold but you can bring to room temperature before serving.

Peppermint Brownies

Another perfect Christmas recipe for the books! These brownies go perfect with hot chocolate on a cold winter night while decorating the Christmas tree or watching a movie. Maybe even leave one out for Santa on Christmas Eve! I’m sure he would appreciate it with a glass of milk 😉 Gooey chocolate with a hint of peppermint. Heavenly.

What you will need:

8 x 8 square bake pan lined with parchment paper

6 oz. semi-sweet chocolate coarsely chopped
1/2 cup unsalted butter
1/2 cup granulated sugar
1/4 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon peppermint extract
2/3 cup all-purpose flour
Dash of salt
1 tablespoon cocoa powder
1/2 cup Andes mint chips

Preheat oven to 350 degrees fahrenheit. Combine the butter and chocolate in a glass bowl and melt in microwave in 30 second intervals, stirring after each time. Pour into a larger bowl and whisk in both sugars. Once cooled to room temperature, whisk in eggs and both extracts until combined. Set aside.

In another bowl, whisk together the flour, salt and cocoa powder. Stir into the wet ingredients until you still see some flour (you do not want to overmix the batter). Stir in the mint chips. Pour batter evenly into prepared pan and bake for 25-30 minutes.

Allow to cool completely before cutting into squares. Store covered at room temp. Enjoy!