Classic Brownies

I make almost everything from scratch, but I must admit that there are some packaged brownies that we love. Unfortunately with all of the extra crap they put in packaged foods, I was on the search for a new brownie recipe. I found this recipe on Sprouted Kitchen, and Sara's description of the brownies sounded exactly like what I was looking for - fudgy and sweet, with no need for anything extra like icing. It delivered! These are rich and chocolately and delicious served warm with some vanilla ice cream. It is, by far, the best from scratch brownie recipe I've ever made.  

Classic Brownies

adapted from this recipe by Sara Forte of Spouted Kitchen which was adapted from David Lebovitz's Ready for Dessert.

5 Tbsp unsalted butter

8 oz 70% high quality chocolate

3/4 C sugar

1 tsp vanilla extract

2 large eggs, room temperature

1/4 C oat flour

1. Preheat oven to 350F

2. Line inside of 8 or 9 " square pan with parchment paper. Lightly grease with butter. 

3. Melt the butter in a medium saucepan, and add the chocolate. Stir over low heat until the chocolate is melted being careful not to burn. 

4. Remove from heat and stir in the sugar and vanilla. Then beat in the eggs, one at a time. 

5. Add the flour and a pinch of salt and stir until the batter becomes smooth. 

6. Bake in the prepared pan until the center is almost set, about 25-30 minutes. 

7. Let them cool in the pan before lifting out of the pan. 

8. For a nice and smooth cut, place the brownies in the fridge for 20 minutes before cutting with a sharp knife. 

Dark Chocolate Marble Cookies

Oh chocolate,  I've missed you. This was the perfect recipe to reintroduce chocolate back into my life. This is my chocolate chip cookie recipe, but I can only eat high quality chocolate, so instead of chocolate chips, I substituted chunks of 70% chocolate. I intended for the cookies to be chocolate chunk cookies, but they became a pleasant accidental marble cookie. They are so much prettier, and they really melt in your mouth.

Dark Chocolate Marble Cookies

2 1/2 C flour
1 tsp baking soda
1/2 tsp salt
1 C butter, softened
1 C packed light brown sugar
1/2 C sugar
2 eggs
1 Tbsp vanilla
3 C chopped 70% high quality chocolate


1. Preheat oven to 375F
2. Combine flour, baking soda and salt in medium bowl
3. Beat butter, brown sugar and sugar in large bowl until light and fluffy.
4. Beat in eggs and vanilla.
5. Add flour mixture; beat at low speed just until blended.
6. Stir in chocolate chunks.
7. Drop heaping tablespoonfuls of dough 2 inches apart onto parchment lined baking sheets
8. Bake 10-12 minutes until golden brown.
9. Transfer to wire rack to cool completely.

Mom's Sponge Cake

My mom used to make this cake, and serve it with vanilla ice cream and colored sprinkles. It was one of my favorites, and I still love sponge cake. It has a little bit more flavour and color than angel food cake because you use some egg yolks and a touch of lemon extract for a nice light, springy taste. Happy Easter!

Mom's Sponge Cake

4 eggs
1 1/2 C sugar
1 1/2 C flour
1 tsp baking powder
1 tsp lemon extract
1/2 tsp cream of tarter
pinch of salt
3/4 C cold water



1. Mix flour with baking powder.
2. Separate eggs. To whites add a pinch of salt and cream of tarter. Beat until stiff.
3. Beat yolks. Add sugar, lemon extract, and some water. Beat until light. Add the rest of the water, alternating with flour mixture, until all water and flour are added
4. Fold in egg whites.
5. Bake in ungreased pan at 325F for 1 hour.
6. Remove from oven and let cool upside down. I balance my pan on a glass. 
7. Once cool, use a knife to loosen cake from pan, and remove. Enjoy with berries and ice cream or just eat plain.