Brownie cupcakes w cookie dough frosting

DOUBLE CUPCAKE POST on its way. It was a really great (gloomy) day to stay in & bake & frost.

This recipe only uses one bowl for the brownies & one for the frosting so it’s very simple.


  • 4 ounces 60% Ghiradelli chocolate chips
  • 1/2 cup unsalted butter
  • 1 & 1/4 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • frosting
    • 1/2 cup unsalted butter,
    • 3/4 cup packed light brown sugar
    • 1 tsp vanilla extract
    • 1 cup + 2 Tablespoons all-purpose flour
    • 1/2 teaspoon salt
    • 1/4 cup whole milk
    • 1 cup mini chocolate chips

Melt chocolate and sliced butter in a bowl, stirring well. Allow cool for a few minutes and then stir in sugar and vanilla. Add eggs one at a time, mixing well. Mix in flour & salt. Pour batter into muffin tins and bake for about 22 minutes at 325*F.

For the frosting, cream the sugar and butter with an electric mixer. Add the vanilla. Stir in flour & salt. Stir in milk & beat until fluffy. Fold in the chocolate chips. Frost the cooled cupcakes generously.


This would be great for brownie/cookie dough lovers! Personally, I prefer my cookies baked…


Red velvet cheesecake swirl brownies

To continue in the holiday spirit, I used more of the red food coloring to make these 🙂


  • 2 large eggs
  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1/4 cup unsweetened cocoa powder
  • 1/8 teaspoon salt
  • 1 Tablespoon liquid or gel red food coloring
  • 3/4 teaspoon white vinegar
  • 3/4 cup all-purpose flour
  • Cheesecake Swirl
    • 8 ounces cream cheese, softened
    • 1/4 cup granulated sugar
    • 1 egg yolk
    • 1/2 teaspoon vanilla extract

In a bowl, combine the butter, sugar & vanilla extract together. Add the cocoa powder, salt, food coloring, and white vinegar in that order. Then mix in the eggs. Finally, fold in the flour. For the filling: combine all ingredients together with an electric mixer.

Pour almost all batter into a prepared 8×8 pan. Add dollops of the filling on top and cover the rest with the remaining batter. Use a knife to create swirls. Bake at 350*F for about 28 minutes.










The brownies are more cake like with a cream filling and kind of tangy.

Pumpkin swirl brownies

I had to use up leftover pumpkin puree somehow… so I decided on this recipe because it seemed different & different can be good.

  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter
  • 1 & 1/2 cups white sugar
  • 2 teaspoons vanilla extract
  • 3 eggs
  • 1/2 cup cocoa powder
  • 1/2 cup mini chocolate chips
  • 1 cup pumpkin puree
  • 1 & 1/2 teaspoons pumpkin pie spice
Sift the flour, baking powder, and salt in a bowl. In a medium saucepan, melt the butter over medium heat. Continue stirring while it foams until it browns and you can see brown specks at the bottom and it smells toasted. Then remove from heat and let cool a little. Add sugar & vanilla extract. Beat in eggs one at a time. Then, combine the wet & dry mixtures.
Separate the batter in half into two bowls. In one bowl, blend the cocoa powder & chocolate chips. In another, stir the pumpkin puree and pumpkin pie spice. Spread the chocolate batter at the bottom of a prepared 8×8 pan. Then add the pumpkin batter on top and use a knife to create swirls. Bake at 350*F for about 35 minutes.

Almond butter brownies {lighter}

So last week I made this banana chocolate cake, which is on the lighter side… it turned out well but I for one am not crazy about bananas.

This batch of brownies was incredible. It only takes 7 ingredients, 15 minutes to make… and you don’t have to feel that guilty about indulging.

I think the secret to making these amazing is to not skimp out on the ingredients – buy good quality stuff!! Here is a modified recipe:::


  • 1/4 cup + 2 tbsp cocoa powder (I used Nestle TollHouse)
  • 1 cup softened almond butter (I used Justin’s Classic Almond Butter)
  • 1/2 cup + 3 tbsp pure maple syrup (you could sub this with agave)
  • 1/2 cup rolled oats
  • 1 & 1/2 tsp baking soda
  • 1/8 tsp salt
  • 3 tbsp milk (I used 2%)
  • chocolate chips (optional- I used Ghirardelli)

Blend the oats in a food processor until very fine… then stir all ingredients (except milk) together until smooth. Add the milk if your batter is very dry. Pour the batter into a prepared 8×8 pan. Press some chocolate chips on top & bake at 325*F for 15 minutes.


These turned out fudgy and best of all – it didn’t feel like there was anything remotely light about them.

Happy Friday!!

Homemade brownies

Historically, I have a bad rep for brownies. This is because of two unfortunate incidences. The first time I made brownies was when I was on my health kick – and made “black bean brownies.” The second time, I left them in the oven too long and they basically became cake.

My high school best friend made everything from scratch – except for brownies. “The texture never comes out right. It’s either like cake or fudge and I’m like I have to move on with life.”

So, this Friday night, I finally attempted brownies again. These are based off this recipe.


  • 1 cup granulated sugar
  • 1/4 cup light brown sugar
  • 5 tablespoons buter
  • 3/4 cup unsweetened cocoa powder
  • 1/3 cup vegetable oil
  • 2 large eggs + 1 egg yolk, cold
  • 1 teaspoon vanilla extract
  • 1/2 cup all purpose flour
  • 1/8 teaspoon baking soda
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 3/4 cup semisweet chocolate chips

Cream together the butter and sugars. Add vegetable oil and cocoa powder and mix. Then add eggs, vanilla extract, and mix. Mix in flour, baking soda, cornstarch, and salt. Do not overmix. Add the chocolate chips. Pour into prepared 8×8 pan and bake at 325*F for 25-30 minutes.


A perfect Friday night consists of friends & pizza & brownies & food comas & sleep…