The Search for the Perfect Brownie (Part 1)

At our house, brownies are always in high demand… I guess i should also add to that by saying that the search for the perfect brownie recipe is always being hunted forbut never found. All these years we have been guilty of buying & making the oh-so-yummy- store-bought boxed brownies. It’s just that it is such a comfort to know that you have a box sitting in the cupboard all ready to be thrown together if you have an unexpected guest or sudden craving stop by for a visit!  So on that note, i cannot explain to you how excited we were when we found this recipe! 🙂 It was like we had just found a gold-mine or something! These brownies are chewy, chocolaty, and just like the boxed kind!  Now the only caveat to this story is that i cannot promise you that this will be our favorite recipe forever (we might find something better – who knows?! i mean we are on a hunt for the perfect recipe, right?! ) but anyways, as of this moment, it is our favorite. And so, the story about our search for the perfect brownie recipe has only just begone!   I assure you that this is not the last time you will hear about perfect brownies! 😉


  • 1 cup Butter
  • ⅔ cups Dark Cocoa Powder
  • 2 cups Sugar
  • 1-½ teaspoon Vanilla
  • ½ teaspoons Salt
  • ½ teaspoons Baking Powder
  • 4 whole Large Eggs
  • 1 cup All-purpose Flour
  • ½ cups Chocolate Chips

Directions: Preheat the oven to 350 F. Spray an 8×8 baking dish with non-stick spray and line the bottom and two sides with parchment paper, leaving some paper overhang. Spray the parchment with non-stick spray as well. Set aside.

In a medium saucepan melt the butter over medium low heat. Remove from heat and whisk in cocoa powder, sugar, vanilla, salt, and baking powder. Mixture will be grainy. Whisk in the eggs one at a time, working quickly so they don’t scramble. After all four eggs are added the mixture should be smooth.

Toss the chocolate chips and flour together in a small bowl. Add this to the chocolate mixture and mix just until combined. Some lumps and/or streaks of flour are OK. Do not over-mix.

Pour brownie batter into the lined 8×8 baking dish and bake at 350 F for 45-50 minutes, or until a wooden skewer comes out with no raw batter. Do not over-bake either. Let the brownies cool in the pan at least 15 minutes then use the parchment paper to lift them out of the pan. Slice into squares and serve.

Store any leftovers in an airtight container.  Or cool completely and individually wrap in plastic wrap and store. Eat within 2-3 days.

Tip: We like to double the batch when we make these, but if you double it, keep a close eye on the baking time – it differs slightly from the original, and it depends on what pan you use and how deep it is. 🙂  Oh, and one last thing! When you add the eggs to the mixture….don’t scramble them… Please?!  lol

Happy Baking & Bon Appétit!

Picture & Recipe Credit:

Brownie in a Mug

Pinned Image So, the other night i was finishing up some things on the computer, when i saw the picture for the Brownie in a Mug…And so  Of course i was starving at that hour because it was well, uh-humlate, and i had only just eaten supper like ages-ago(lol), so i decided to make the brownie an  experiment!  ~ The result of this experiment was interesting. ~
 The brownie’s texture wasn’t like cake, but it was not overly fudge-like either ~  A good mix i think of both.
Anyways, here is the recipe and a few changes that i would add  that i think make it better! 🙂
  •  1/4 cup Sugar
  • 1/4 cup Flour
  • 2 Tbsp. Cocoa
  • Pinch of Salt
  • 2 Tbsp. Olive Oil (i used half olive and half vegetable oil, either one will work)
  • 3 Tbsp. Water
 Extra’s : (How-ever much you want of each)
  •  Chocolate Chips
  • Hershey’s Syrup
  • Ice Cream

Directions: Add all the dry ingredients to the mug, then gently pour in the liquids,  whisk everything together very well (you don’t want flour bumps in your brownie now, do you?lol)  When it’s mixed, place in microwave for 1 minuet and 40 seconds  (1:40).  Once it is done take out and let cool, top with ice cream (if wanted).

I hope you enjoy this brownie-making experiment as much as i did! – [at like 1:00 in the morning lol] 😉

Bon Appètit!

(Picture via Pinterest)

Aunt Mary’s Fudge Brownies

Good afternoon everyone!

What an eventful day it has already been, as you heard from my last post, my pet Dairy Cow, “Jemimah”, was due to have her calf at anytime. Well, at 9am this morning she had a cute, little, bull calf. Everything went well, and both mother and baby are doing great! Here is a picture of the calf and mother, still trying to think of a name for him. 🙂

“A kind heart is a fountain of gladness, making everything in its vicinity freshen into smiles.” ~Washington Irving

This is my Aunt’s delicious recipe, they are the best brownies ever! They are a moist, cake like brownie, the chocolate frosting really makes it extra yummy! It has been a favorite of all the family for as long as I can remember! Thanks, Aunt Mary for sharing this wonderful recipe with us! 🙂


Aunt Mary’s Fudge Brownies

  • 1 cup (2 sticks) butter
  • 1/2 cup cocoa
  • 4 eggs
  • 1 1/2 cups flour
  • 1 tsp. vanilla
  • 1 cup chopped nuts
  • 2 cups sugar


  • 1/3 cup evaporated milk
  • 1/2 cup butter (1 stick)
  • 1 box confectionery sugar
  • 1/2 cup cocoa
  • 1 tsp. vanilla

Brownie batter – beat all together and Bake at 350 degrees for 25 minutes.

Frosting – heat milk, butter, confectionery sugar, cocoa and vanilla. Pour over warm brownies.

Chocolate Crunch Brownies


“Though no-one can go back and make a brand new start, anyone can start from now and make a brand new end.” ~Unknown author

“Attitude is a little thing that makes a big difference.” ~Winston Churchill

This is a crunchy, chocolate, peanut butter, dessert, that I found in a Taste Of Home Cookbook. It takes a little bit of time but is well worth it. Also, this brownie delight is extra delicious with a scoop of mint ice cream. 🙂


Chocolate Crunch Brownies Recipe

Chocolate Crunch Brownies

  • Prep: 30 min. Bake: 25 min. + chilling
  • Yield: 36 Servings


  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1/2 cup baking cocoa
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1 jar (7 ounces) marshmallow creme
  • 1 cup creamy peanut butter
  • 2 cups (12 ounces) semisweet chocolate chips
  • 3 cups crisp rice cereal


  • In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture until blended.
  • Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 24-28 minutes or until a toothpick inserted near the center comes out clean (do not over bake). Cool in pan on a wire rack. Spread marshmallow creme over cooled brownies.
  • In a small saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly until smooth. Remove from the heat; stir in cereal. Spread over top. Refrigerate until set. Cut into bars.

*picture from: