Category Archives: Brownies

Brownie INSIDE a cookie?!


It’s been a while since I last posted a cookie recipe! So I figured that I better post one soon before you guys strip me of my cookie monster title ūüėõ



To be honest, I’m less enchanted by cookies than I used to be. I know, I know, what kind of cookie monster am I?! I don’t know what happened but recently my thoughts have been consumed by cake! As you probably have noticed, I’ve only been talking bout cake for the past couple of months. I never thought I would become this engaged and interested in cake decorating especially since I was never one to care for aesthetics.¬†

I basically had to force myself to bake these cookies. All I want to do nowadays is make a cake and decorate it, but my brother bought a tub of vanilla ice cream that NEEDED to be paired with cookies or brownies. But because I couldn’t decide between the two, I made both and enveloped them together.¬†




You should never have to decide between cookies or brownies, that would just be cruel.

Brownie Stuffed Chocolate Chip Cookie


1 batch nestle tollhouse ccc’s
1 batch dorie greenspan’s classic brownies¬†

How To

1. Bake brownies according to recipe and allow to cool completely before cutting into pieces.

2. Make the cookie dough according to the recipe.

3. Take a scoop of cookie dough and place it on the palm of your hand. Flatten it out into a circle.

4. Take one piece of brownie and place it in the center of the dough on your palm.

5. Take another scoop of cookie dough and place it on top of the brownie. Adhere the two cookie dough pieces and roll it in your palm to seal the dough.

6. Bake for approximately 16 mins (change baking time depending on the size of your cookies) until light brown around the edges. Let the cookies cool completely on the tray before handling. 

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Caramel Dark Chocolate Brownies



Even though it’s already June, our weather has been consistently crappy for the past week ūüė¶ It’s been rain, rain, hail, then some more rain. I hate rain, so why am I living in Vancouver?! No idea. I’m totally living in the wrong city.¬†

Worst part is that my mood is very weather dependent. Whenever it rains, the dark clouds just suck the life out me. Good thing for caramel brownies. Life is gouda when there are caramel brownies ūüėÄ


I baked a double batch of these because 1) more is better, 2) I knew that I would just drink half the batter and 3) because I knew that I would have to share, so I wanted to make sure I could AT LEAST get half a pan for myself :P. 

I came home from work the day after I made these and before I even took off my shoes, I went straight for the kitchen. But to my surprise, three quarters of the brownies were GONE! My jaw dropped and I had to lift it back up to my face. 


Turns out my brother’s friends ate them.

Teenage boys are monsters.



Caramel Brownies


1 cup unsalted butter, cut into pieces

9 oz (a little over 1 cup) bittersweet chocolate, coarsely chopped (I used unsweetened chocolate and ghirardelli dark chocolate chips)

1 1/2 cups sugar (I used a scant 1.5 cups)

4 large eggs

2 teaspoons pure vanilla extract

1 tbsp instant espresso powder, optional (I omitted)

1/2 tsp sea salt (I used regular salt)

1 cup all purpose flour

1 batch caramel sauce 

How To

1. Center a rack in the oven and preheat the oven to 325 degrees F.  Line a 9-x-13-inch baking pan with foil, butter the foil and place the pan on a baking sheet. 

2. Combine butter and chocolate in a microwavable bowl. Microwave at 30sec intervals just until the chocolate and butter are melted. Stir after each interval. 

3. With a whisk, stir in the sugar.  The mixture might get grainy, but it will even out.  Whisk in the eggs one by one, then add the vanilla and whisk enthusiastically to smooth the batter.  Finally, gently whisk in the salt and flour, stirring only until incorporated. 

4. Scrape HALF the batter into the pan and smooth the top with a rubber spatula. Then gently pour some caramel sauce over the brownie batter. Finish off with the rest of the brownie batter, being careful not to push the caramel out to the sides. Drag a knife through the batter to marble the caramel and brownie batter.

5. Bake the brownies until the top is dull and a knife inserted into the center comes out clean, usually about 40 minutes.¬† Transfer the pan to a rack and cool the brownies to room temperature. Only cut when they are FULLY cooled. Brownies are high maintenance like that ūüėõ

Brownie recipe from Dorie Greenspan 

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Red Velvet Brownies

Two weeks into the new year and I’m still sticking to my resolutions. This is a record.¬†

For all you athletic people out there, you might be excited to hear that I got my first ever gym membership today. I was never really fond of the gym; mainly because I never really needed it. I only like doing cardio workouts so treadmills are all I would like to use at the gym, but I’m more of an outdoor runner. Secondly, the gym intimidates me. (I can now check off #5 on my list.) Everyone there is so fit and they know what they’re doing and how to work the machines. I am the complete opposite of that, sometimes I can’t even work the playstation and now I have to learn how to operate all this new unknown equipment?! No thank you. I went on the eliptical today because I have been craving for it. The whole time I was there, I tried to mask my newbie-ness by watching the food network and pretending that I was distracted by TV, not because I’m a newb. Oh yea, another thing, why was the food network on at the GYM?! It made me oh so hungry.¬†

Post-gym, I had a mad craving for one these babies: Red velvet brownies. Yepp, you heard correct. 

Red velvet browwnnnies. 

I made this last week to get a head start on the valentines baking. I love festive baked goods, so since I completely missed out on Christmas baking, I told myself I HAVE TO do something for the next holiday. 

These brownies tasted fairly similar to their cake counterpart, while I was hoping for a much more dense and fudge-like texture. Maybe I should’ve added the chocolate chips. Learn from my mistake and add the chocolate chips!¬†

After the photos were taken, I made a white chocolate buttercream that is ABSOLUTELY HEAVENLY. Everybody loved the icing, even more so than the brownie. The brownies are great on their own, but something magical happens when they are combined with the frosting. Fantasically magical. 

Red Velvet Brownies


1/2 cup salted butter, at room temperature

1 1/2 cups sugar

2 eggs

2 teaspoons vanilla extract

1 1/4 cups all purpose flour

3 tablespoons cocoa powder

2 tablespoons red food coloring

2/3 cups chocolate chips (optional, but recommended)

How To

1. Preheat oven to 350. Line an 8×8 pan with aluminium foil

2. In a small bowl, combine cocoa powder, red food coloring, and 1 teaspoon vanilla to create a paste.

3. In the bowl of an electric mixer, cream butter and sugar until fluffy. Add eggs one at a time, then add remaining teaspoon of vanilla. Now add in cocoa powder mixture. Beat until batter is completely red. (If at this time your batter is NOT red, you can add a little more food coloring if desired. Color will depend on brand.) Add flour, mixing until just combined. Without a mixer, gently mix in the chocolate chips (if using).

4. Spread in the pan. Bake for 25-30 minutes, or until toothpick inserted in center comes out clean. Let cool completely before frosting.

Source: How Sweet It Is

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