You guys, I have found brownie heaven.


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Mike lovvvvvves chocolate, but I could take it or leave it. Lately, without even realizing it, I've all but ditched chocolate from my repertoire. Instead, I've been making lemon like it's goin' out of style. Mike hates lemon ( Read more... )

Being a coeliac (or in my case wheat-intolerant) does not mean you have to say goodbye to baking. This is a quick and easy recipe the zucchini replacing some of the chocolate makes it a bit healthier than your normal brownies. For even more info and photos, you can have a look here


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Gluten-free brownies using cooked quinoa in place of flour, and built for two. Well, again I have to say probably more like four. But two if you're me and have no problem nomming a 4x4 brownie in one go.


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For the Superbowl last week, I took our favorite brownie recipe, baked it in a sheet pan, and used a cookie cutter to cut out football shapes. To me, this was a clever and cute idea. To the friends that we had over, this was apparently the most ingenious and delicious thing a person could have done, because I barely had enough time to snap a few ( Read more... )

Heyyyy, I stuffed brownies into sticky buns for you ( Read more... )

After making Ina Garten's Outrageous Brownies last year, I didn't think I would ever find a new recipe to sweet me off my feet. But then along came this Epic Brownie. And it involves dumping an entire can of dulce de leche--straight INTO the batter.


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Tis the season for pumpkin, right? I found this recipe and decided to play with it a bit:

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This decadent recipe is a hybrid from two sources - my mother's from-scratch brownie recipe, and the back label of a can of cherry pie filling (because there are some pie fillings that I still can't sucessfully make on my own).


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