Dense chocolate fudge brownies made even more delicious with walnuts and espresso chips!
1 stick of butter or margarine
8 ounces of semi-sweet chocolate chips
1 ¼ cups white, granulated sugar
1 teaspoon of vanilla
¾ teaspoon salt
3 eggs – beaten
¾ cup all-purpose flour (spooned and leveled)
1/2 cup of espresso chocolate chips
1/2 cup chopped walnuts.
Optional: if you prefer, the espresso chocolate chips and walnuts can be omitted from this recipe. Your brownies will still be delicious!
Preheat oven to 350 F. Line an 8-inch square baking dish with foil or parchment paper. If using foil, spray lightly with a cooking spray like Pam for Baking. Set aside.
In a large saucepan, over low heat, melt butter (or margarine) and chocolate chips together. Don’t be tempted to add more than the 8 ounces of chocolate. Trust me, this is plenty! Once the butter and chocolate have melted completely, remove saucepan from stove top. Add sugar and stir. Add vanilla and salt. Stir until completely combined. Add the 3 beaten eggs and stir until the mixture is smooth. Gently fold in the flour until combined but don’t over mix. If you’re using the espresso chocolate chips and walnuts, add them in. Spread batter evenly in your prepared pan. Bake for 45-50 minutes. Cool completely in the pan before cutting!
*** Check brownies at the 45-minute mark to see if they’re done. The top will be just slightly firm. Turn off the oven. Let the brownies finishing baking in the still warm oven for the last 5 minutes. ***
*** This recipe calls for ¾ cup flour. It’s the perfect amount. Spoon the flour into your measuring cup then level off any excess by running a knife over the top of the measuring cup so it’s a leveled amount. Also, when adding the flour to the chocolate batter, resist the impulse to over mix. Gently mix until it’s combined. This recipe doesn’t use baking soda. If you over mix the batter, your brownies will be flat. ***
I’ve been making Blondies forever. They’re delicious! Sort of a cookie, sort
of a brownie – minus the cocoa powder.
Line an 8 inch square baking pan with foil or parchment paper. If using foil, spray lightly with a cooking/baking spray such as Pam. Set aside.
Preheat oven to 350 degrees.
In a medium sized bowl whisk the following ‘dry’ ingredients together,
then set aside:
1 1/4 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
In a larger bowl combine the following ingredients together until creamy:
½ cup of butter or margarine
½ cup of dark brown sugar
½ cup granulated white sugar
1 teaspoon of vanilla
Now add your dry ingredient (flour, baking soda, baking powder and salt) to the creamed ingredients. Mix completely - until the batter pulls away from the sides of the bowl. This is to make sure the flour and butter combine thoroughly and don’t separate while baking.
Now stir in: 1/2 cup of chocolate chips (I like a combination of dark chocolate and semi-sweet chocolate) and ½ cup of butterscotch chips. I also add 1/2 cup of chopped pecans. If you don’t like nuts, this is optional.
Spread Blondie batter evenly in your prepared 8 inch square pan. Bake for 25-30 minutes – or until golden brown. Cool in the pan. Enjoy!
***** For a decadent treat, top warm Blondies with a scoop of vanilla ice cream, whipped cream and a drizzle of hot fudge! *****
Bananas always seem to ripen, and over ripen, at the same time. What to do? Make cookies! Over ripe bananas add lots of sweetness, so you don't need as much sugar in these cookies. With no added preservatives, these taste best the day you make them.
Recipe makes about 3 dozen small cookies.
1 or 2 ripe bananas - the equivalent of a ½ cup, well mashed with a fork
1/3 cup unsalted butter or margarine (at room temperature)
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 teaspoon of vanilla
1 ¼ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
3/4 cup of semi-sweet chocolate chips
½ cup of chopped pecans or walnuts (optional)
*** Store in an airtight container. Because of the bananas, these cookies do not freeze well. ***
Ten years ago, I made these cookies for my family. They have the perfect combination of spicy ginger with molasses, allspice and cinnamon. They're so good I’ve been baking them ever since!
Recipe: makes about 3-4 dozen cookies.
4 ½ cups of all-purpose flour
2 cups granulated sugar
2 teaspoons baking soda
1 ½ teaspoons of ground cinnamon
1 teaspoon ground cloves
1 generous teaspoon Jamaican allspice or regular allspice
1/4 teaspoon salt
1 cup shortening
½ cup unsalted sweet cream butter or margarine – softened
4 teaspoons of chopped or minced ginger
½ cup dark molasses
***** Oven temperatures vary, check your cookies at the 10-minute mark. If they aren’t done, bake for an additional minute at a time. To tell if they’re baked, touch the tops of the cookies. If your finger leaves an indentation, they need a few more minutes in the oven. *****
‘Half Hot’ (rum & ginger cookies)
Here’s an ‘adults only’ cookie variation. In Bermuda we call people ‘half-hot’ when they’re halfway to having too much to drink. ‘Full-hot’ means they’re drunk!
Use the same recipe and baking directions for gingersnaps but add 1 to 2 tablespoons of dark rum (in Bermuda we use Gosling’s Black Seal Rum) to the cookie dough at the same time you’re adding in the molasses. I suggest starting with one tablespoon of rum and add more to your taste.
Roll the cookies in coarse sugar before baking or glaze them once they’ve baked and fully cooled with the rum glaze shared below.
Rum glaze – whisk together ½ tablespoon of dark rum with a ¼ cup shifted powdered sugar. If the glaze is too thin, add more powdered sugar. If it’s too thick, add more rum, a ½ teaspoon at a time.
Hi - my name is Alicia and I love cookies. I should - I've been baking since I was 13! I hope you'll enjoy these recipes as much as I love sharing them.