Decadent Homemade Brownies

If you have purchased my new cookbook, ‘surprise-inside cakes‘, you may have noticed something.  There really aren’t that many recipes.

Which is weird for a cookbook.  The few recipes it does have are recipes that I truly adore, and today, I am sharing one!

In the book there is a cake called the Neapolitan Hi-Hat cake.

Neapolitan Hi-Hat Cake!


You are all pretty familiar with my Neapolitan obsession, so it was a natural progression for me to have it in the book.

And while I love the beauty of neapolitan, the dark brown chocolate, the like pink, the crisp white… what I want to talk about today is the flavors, or the recipe.

When you have mile-high sweet and sugary whipped cream and strawberry cake amazingness, you really need a dark and high quality chocolate to pair it with.  That is how my Decadent Brownie recipe was born.

Decadent Homemade Brownies


This is the deconstructed hi-hat, with no hat. ;)

I made up the recipe from my book, topped with a bit of whipped cream, and added a couple strawberries for texture and flavor.

Decadent Homemade Brownies


While I love a good fudgey brownie, this cakey brownie with a crispy crust and bits of semi-sweet chocolate is my newest obsession.

Ob. Sesh. On.

Decadent Homemade Brownies


  • 1 cup granulate sugar
  • 1/2 cup brown sugar
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 1/4 cup cake flour
  • 1/2 cup unsweetened cocoa
  • 1/4 teaspoon salt
  • 1/2 cup semi-sweet chocolate (about 2 ounces) finely chopped


  1. Heat oven to 350 degrees and prepare an 8-inch round cake pan.
  2. In stand mixer, combine sugars, butter and vanilla and mix on medium speed until light and fluffy, about 2 minutes. Beat in eggs one at a time until well blended.
  3. Sift flours, cocoa and salt in medium bowl. Gradually add the flour mixture to butter mixture with mixer on low speed and blend until ingredients are fully combined. (no more than 1 minute)
  4. Remove bowl from mixer and fold in finely chopped chocolate by hand using a spatula.
  5. Pour batter into prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let brownies cool to room temperature in pan.
  7. Cover in whipped cream and strawberries.
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Decadent Homemade Brownies


Sorry for my bad spelling above.  I promise I won’t start saying what-evs and obvi and talking about cake swag.  But if I do, just chalk it up to YOLO.


brownie carmelita’s in a skillet

You may have noticed my latest obsession… baking in a skillet.  Its just so darn handy and fabulous, I feel silly that I waited so long to join in the trend!

Brownie Carmelitas


I have also been obsessing over anything with chocolate or caramel.  As witnessed by my last skillet, the Brownie Oreo Skillet and my Birthday Cake which put an entire Brownie Skillet in the food processor and used it as the bottom layer of the cake.

If you happen to be a mental health expert, lets just agree to pretend that never happened.

Brownie Carmelita's

Back to these sweet little diddies.

I adapted a Carmelita’s recipe from  Lulu the Baker and tried to make it into a Brownie Carmelita.

Then I forgot to add in the chocolate layer with the caramel layer so I added a couple chips to the top.  THAT IS NOT ENOUGH CHOCOLATE.  DON’T BE LIKE ME.  ADD THE CHOCOLATE IN THE MIDDLE.

I will stop yelling now.

Brownie Carmelita's


skillet brownie carmelita’s


  • 1 1/2 cups butter, melted, divided
  • 1 1/2 cups brown sugar, packed and divided
  • 2 cups flour, divided
  • 1 tbsp unsweetened cocoa
  • 2 cups rolled oats, divided
  • 2 teaspoons baking soda, divided
  • 1 1/2 cups caramel sauce
  • 12 ounces semisweet chocolate chips


  1. In a medium bowl add 3/4 cup melted butter, 3/4 cup packed brown sugar, cocoa, 1 cup flour and 1 cup rolled oats.
  2. Mix until just combined and then press into the bottom of a prepared 12inch cast iron skillet.
  3. Place skillet into 375 degree oven for 10 minutes. (Convection oven 350)
  4. While that is baking (and using the same bowl) put remaining melted butter, remaining brown sugar, remaining flour, remaining oats and remaining baking soda in bowl and stir until combined.
  5. When time is up, remove skillet from oven. Sprinkle chocolate chips over the hot cookie.
  6. Pour caramel sauce over chocolate chips. (Can reduce amount to 3/4 cup if you prefer; I like a lot of caramel)
  7. Press cookie mixture over the top of the caramel sauce. Be careful as the skillet is still very hot.
  8. If any of the caramel is showing it may burn and turn dark brown, so I try to cover up as much as possible. Usually this means grabbing small hand full's of the cookie mixture and pressing it a bit, then laying it on top of the caramel carefully. Repeat until completely covered.
  9. Bake for 12-16 minutes more. The edges should be darker, but not burnt. Allow the carmelita to cool for at least 15 minutes before serving.
  10. Can be stored at room temperature in an air tight container.
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Brownie Carmelita's


As I mentioned above, make sure you dont forget the chocolate chips in the middle layer like I did.  Also, try not to sneak a bite directly out of the oven as you may be burned on the hot caramel. (Thank you Lulu for that tip!)

The bottom layer isn’t exactly a brownie, but its closer to a brownie than a cookie, so hence the name.

My entire family really enjoyed these and I plan on making them again and again and again.  And again.

And again.


Texas Brownie Cake

Kinda.  This is definitely a sheet cake, but I decided to “brownify” it today for a special reason.

A group of bloggers has gotten together to celebrate the upcoming birth of Amber from Bluebonnets & Brownies baby boy!

Texas Sheet Cake

Chocolate sheet cake covered in rich vanilla buttercream.  I probably could have used 1/2 the amount of frosting I did, but you know me.  I love frosting piled high!

But this is about Amber and her first born baby boy. Must focus!

Texas Sheet Cake for a Baby Shower

Amber’s blog features a lot of Tex Mex, as she grew up in Texas.  Where things are BIG.  These crownies  (cake+brownie=weird made up words) are BIG.  That corner piece is almost 5 inches across!

Since Amber is having a little boy, so I added “oh baby” in blue frosting.  Then since Ambers blog has brownie in the title, I decided to serve the sheet cake like brownies.

Texas Sheet Cake for Baby Shower

The frosting I used is a basic buttercream.  Next time I make these I will try them with cream cheese frosting because for some reason I associate sheet cakes with cream cheese frosting.  I blame my mother-in-law who is the queen of bars and often treats us to zucchini bars and pumpkin bars covered in cream cheesy deliciousness.

Texas Sheet Cake for Baby Shower

Texas "Brownie" Cake


  • 1 cup (2 sticks) butter
  • 1 cup water
  • 1/4 cup unsweetened cocoa
  • 2 cups AP flour
  • 2 cups sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 cup buttermilk
  • 2 eggs
  • 2 tsp vanilla


  1. In a medium saucepan combine butter, water and cocoa. Stir and heat to boiling. Once it boils remove from heat.
  2. In a large bowl combine flour, sugar, baking soda and salt. Pour butter mixture over flour mixture and gently stir. Add buttermilk and whisk together. (Make sure the mixture has cooled to a luke-warm temperature) Add in eggs and vanilla and whisk until just combined.
  3. Pour into a prepared sheet pan. I used a 17 1/2 x 11 cookie sheet.
  4. Bake at 400 (375 for convection oven) for 15-18 minutes.
  5. Once cooled cover in frosting of your choice.
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Texas Sheet Cake for Amber of

So excited for Amber and her first baby.  She is going to be such a wonderful mom!!  Be sure to stop by and visit Amber as well as all of the blogs celebrating Ambers Baby Shower today!

Sugarcrafter | Breakfast Tostadas

My Kitchen Addiction | Baby Texan Cookies

My Baking Addiction | Texas Sheet Cake

Simple Bites | Grilled Shrimp Tacos with Charred Corn Salsa

Stetted | Queso Mac

Food for My Family | Texas Pepper Barbecue Sauce

Dessert For Two | Frito Chocolate Chip Cookies

Confessions of a Cookbook Queen | Coconut Tres Leches Layer Cake

TidyMom | Pizza Bread Sticks

Miss in the Kitchen | Blackberry Milkshakes

Art of Gluten Free Baking | Peach-Pecan Pie, Gluten-Free

Bon Appetit Hon | Cheddar Ranch Crackers

Food Babbles | Southern Pecan Pie

Jelly Toast | Peach Iced Tea

Sweet Adventures of Sugarbelle | Decorated Elephant Cookies

The Kitchen Trials | Coca-Cola Cake

Cookies & Cups | Sticky Toffee Pudding Cookies

A Farmgirl’s Dabbles | Peanut Butter Bonbons the Size of Texas

Steph Chows | Fiesta Dip

Amber's Baby Shower

Zucchini Desserts: Three Ways!

My husband is a fabulous gardener.  Every year we get get to enjoy the fruits of his labor, and this year is no exception.  We have an abundance of zucchini, and have been eating every day since the picking began!

I would love to share with you three sweet zucchini recipes that we enjoy.

First up, White Zucchini Cake!

Recipe adapted from An Oregon Cottage.

White Zucchini Cake


  • 1/4 cup room temperature butter
  • 1/4 cup canola oil
  • 2/3 cup sugar
  • 1/2 tsp good quality vanilla
  • 3 egg whites
  • 2 cups flour
  • 2 tbsp cornstarch
  • 3 tsp baking powder
  • 1/4 tsp salt
  • 2/3 cup milk (I used skim)
  • 1 cup drained (mostly dry) finely shredded zucchini
  • 1/2 tsp lemon zest


  1. Preheat oven to 350 degrees. Prepare two 8in baking pans.
  2. In mixer with whisk attachment, combine butter, oil, sugar, vanilla and egg whites. Beat on med for 30 seconds, then on high for 2-4 minutes. You are looking for a light and fluffy sugar mixture.
  3. In separate bowl, sift together flour, cornstarch, baking powder, and salt. Alternating as you go, add the flour mixture and milk to sugar mixture. Mix on low to med. until just combined. Remove bowl from mixer and add zest and zucchini. Fold in by hand.
  4. Pour batter into prepared pans and bake 25-30 minutes.
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Tips for success:

If you want an even more light and airy cake, you can beat your egg whites to a stiff and frothy consistency, then add them in at the end with the zucchini.

My thoughts on this cake were mixed.  The first bite… or that first moment when the cake meets your tastebuds… was not overwhelming.  But as soon as I finished chewing, I wanted another bite.  And then another.  This cake tastes not only sweet, but almost fresh.  Its addicting!

Its definitely a great way to change things up if you often pair zucchini with all things chocolate.  As I did in adding the chocolate frosting!  I thought it might overpower the delicate cake, but that didnt end up being the case at all.


Next up to the part is Zucchini Snickers Cookies. Recipe adapted from Tasty Kitchen.

Zucchini Snickers Cookies


  • 1 egg
  • 1/2 cup room temp butter
  • 1/2 cup light brown sugar
  • 1/3 cup honey
  • 1 tbsp vanilla
  • 2 cups flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1 cup drained zucchini finely shredded
  • 2-4 chilled Snickers bars
  • 1/2 cup chocolate chips


  1. Preheat oven to 350.
  2. In mixer add egg, butter, brown sugar, honey, and vanilla and mix on med. until well combined. In separate bowl, sift together flour, baking soda, salt, and cinnamon. Set aside.
  3. Roughly chop Snickers bars until in small pieces.
  4. Your zucchini should be one cup after it is drained. (mostly dry) I find that finely shredding up two cups typically yields one cup of drained zucchini.
  5. With mixer on low, add flour mixture to sugar mixture and mix until just combined. Remove bowl from mixer and fold in Snickers and zucchini by hand.
  6. I used a 1/4 cup measuring spoon for the cookies and placed them on a parchment lined cookie sheet.
  7. Bake for about 12 minutes.
  8. If you want to drizzle the cookies with chocolate, simply melt chips in a plastic pastry bag in thirty second intervals. After chocolate is melted, cut off tip to the bag and drizzle over cookies.
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Tips for success:

This is a big cake like cookie. Its thick and light and subtle. (unless you add four Snickers bars and drizzle with chocoalte, then its just crazy sweet)

In my original recipe I only added two Snickers bars, but I thought they needed more.  So I then decided to add up to four.  However, its very difficult to identify these cookies as zucchini based at that point, as they just taste awesomely sweet.  If you are a purist and want a clean flavor, stick with two chopped up bars.

Working with very chilled Snickers bars is best.


And finally, we have Zucchini Brownies.

I think.

I adapted the recipe from and they definitely call these brownies.

Zucchini Brownies


  • 1/2 cup vegetable oil
  • 1 1/2 cups white sugar
  • 1 tbsp vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups finely shredded and drained zucchini


  1. Preheat oven to 350 and prepare a 9x13 pan.
  2. In mixer, combine oil, sugar, and vanilla until fully incorporated. (usually about 2 min on med speed)
  3. In a separate bowl, sift together flour, cocoa, baking soda, and salt. With mixer on low, add flour mixture to sugar mixture and mix until just combined.
  4. Remove bowl from stand and fold in zucchini by hand.
  5. Spread brownie mixture into pan and bake for 25-30 minutes.
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Tips for success:

This batter is THICK.  You will not pour it into the pan!  It reminds me of a loose cookie dough.

Dont overcook!  I pulled mine out of the over right at 25 minutes and they were perfect.

Dont get freaked out that there is no egg and no butter.  You would never know the difference.  They brownies do not lack for flavor on any level.

While I know these are called brownies, they did have a cake like quality to them.  The crumb is defiantly cake like.  However, they stick to your teeth like an ooey gooey brownie should.  So for me its a toss up… call it brownie or cake… whatever you call it they are fantastic.

Truly.  This recipe is on par with all brownie recipes I have tried.  (Well, maybe not the Oatmeal Milky Way Brownies, but those are pretty much the exception to every brownie rule, ever.)





Baking, Shopping, and Cakes


Congrats to comment #1535 somecallmeambingale



Welcome to my new digs!
I have been working on this project for over a year now, and am so stinkin happy to have it done.

I even baked a cake reminiscent of my new online home… what do you think?


I don’t know you noticed, but I sorta have a thing for cake.
And cake stands.
So, in honor of my new blog home I am giving away a special treat for you!
A $250 gift card to Target!

Once you receive the gift card I certainly cant tell you how to spend it.

But if you wanted to you could make a dent on this page.
Just saying.
Did ya happen to notice that this little cake of mine was made to match the dots that run along the top of my blog?

The main page (or landing page) of this site is a combination of all the colors of the rainbow and then each individual page has its own color.

We have established my deep unabashed love for the rainbow right?
I have set up the pages separately, so if you want to stop by and see cakes, cakes, and only cakes you can come here!

There is a subscribe button under each title in the heading.   Just pick and choose as you see fit!

And now for cake.
The inside is a layered cake… but layered with something super yummy.

I simply baked my brownies in 8in cakes pans and treated then as I would any cake.
I put a layer of righ chocolate buttercream on top of the brownie, then a layer of white cake, then a layer of sweet vanilla buttercream.

Then repeat!

Your tastebuds are met with the delicate vanilla cake then immediately following is a decadent rich and chewy chocolate covered brownie.
Its pretty much a sensory overload.

I hope you will try it!
To be entered to win the $250 gift card from Target:

Leave a comment telling me your favorite cake flavor. Please leave a valid email address!
For an additional entries:
You can tweet “Hoping to win a $250 @Target GC from @iambakertweets ”

For an addition entry you can “like” iambaker on facebook.  If you already do (thank you!) just leave a separate comment letting me know.

This giveaway is open from November 7th through November 21st.

It is open to residents of the United States.

I was in no way compensated for these products.

See official rules here.

Be sure to check out the other fun giveaways!

Canon Powershot Bundle  on “i am mommy”

Book and Magazines on “i am servant”

Kindle 3G  on “i am author”







Secret Crazy Ingredient Ice Cream

As soon as I am done posting this I am going to work out.

I just have to put that out there.

One thing I love to do is share my recipes with you!  To let you enjoy the same sweets and treats that me and my family do.

This is one of those times where I am just gonna throw this out there knowing that most will not be sharing my passion.  In fact, I am fully aware that this recipe is just plain weird.

But seeing as I am just plain weird, it sorta all makes sense.


So I sorta teased that this was the oddest ice cream I had ever made or eaten.

That still stands.

It was all inspired by this delightful culinary concoction.

That and my obsession with white chocolate. (which is not even technically a chocolate.  Boo Hoo.)


So here it is!

Blueberry Brownie White Chocolate Ice Cream.

Made with Kevin and Amanda's two ingredient machine-less recipe.

Concocted while wearing a witch hat and cackling.

Uh, forget I mentioned that part.  I don't think witch's eat blueberries.


White Chocolate Blueberry Brownie Ice Cream

1 14oz can sweetened condensed milk

2 cups whipping cream

1 cup diced blueberries

6 finely crumbled brownies

1/2 cup white chocolate chips

Whip cream into soft peaks then add other ingredients and blend until just incorporated.  I quartered my blueberries.  Yup.  Stood at my kitchen counter and cut every single little blueberries into fours.  I did this because while I love their flavor in this, I don't like eating whole frozen blueberries.  If you do, then no need to cut yours up.


Not only are there numerous brownies in the ice cream, but I thought it would be delicious to serve it over brownies.  I was about two minutes away from making a white chocolate ganache to go over top but the baby started crying so I forgot until right now.


I am a huge blueberry fan and can eat a pint in one sitting no problem.  Adding them to my chocolate brownie ice cream was a no brainer for me, but there are a couple things you should be able to say before you try it.

1. I love blueberries.  Any time of year.  Bitter or sweet, small or large, blueberries are yummy in my tummy.

2. There is no such thing as "too sweet" in baking.

If you can say those two things then you are about four hours away from certain creamy ice perfection.


P.S.  You really only need to be able to say #1.  I just threw in #2 to be a stinker.


 Oh!  And if in the off chance you are traveling to Minneapolis for the Creative Connection event in Sept., feel free to come say hi!  I will be speaking!


Valentines Day Baking Ideas

I wanted to share with you some of my favorite Valentines Day creations thus far.

I lovelovelove making theme specific desserts, and especially love the red and pink girly-ness of Valentines Day!

Valentines Petits Four (tutorial)

Petits fours
Pin It

Heart Cake & Heart Cake Tutorial

Heart cake

Valentines Cookies

Cookies vday

Valentines Day Coffee Sugar Cookies

Coffee sugar cookie

Valentines Day Brownies


Edible Cake Box and Valentine Cookie Puzzle

Valentines cake

White Chocolate Dippers


Easy Valentines Cakes


Valentines Brownie Dessert Pizza



Rose Cake & Rose Cake Tutorial


Here are some of my favorites from around the web! (This little linky is closed, but if you have a favorite Valentines Dessert you want to share feel free to leave it in the comments!)

Cookie Dough Brownies

I was catchin up on blogs the other day and visited an old favorite, Noe Place Like Home.  Melanie is gifted with the camera, in the kitchen, with crafts, in parenting, and well, you name it.  She does it well.

When I saw that she had made these amazing looking Chocolate Chip Cookie Dough Brownies I was sorta entranced by them.  I kid you not, they sat on my computer for three days before I finally “made” them.

Can you sense the foreshadowing?

When I read the recipe Melanie posted I could NOT figure it out.  Is the cookie dough raw?  I cant make those.  But I must!  Am I dense? (dont answer that) Why cant I figure this out?

Well.  I decided to change things up a bit.

I made cookie dough.

I decided to get crazy and add caramel.  I mean, caramel is always a good addition right?

Then added my brownie mixture and baked away.


I had big hopes I tell you.  Big.

Try googling ‘cookie dough brownies’ sometime and you will see my tragic mistake.

Or I can just tell you.

Every single time someone posts a recipe for this combination, the brownie is on the bottom.  Every.  Single. Time.

Me, in my genius, had decided to venture out on my own.

I dont recommend that.  Ok, I DO recommend that.  But for You.  Not for me.

I did not like how they turned out so I threw them in the freezer and went about my business.

The next day I took them out of the freezer (let them defrost for a bit) and tried one.

Cookie Dough Brownies

It was… good!

The caramel suddenly made sense and I liked the marbling that seemed to have occurred when baked in my horribly backward method.

Cookie Dough Brownies

And when frozen/partly thawed they cut so nicely.

Cookie Dough Brownies

But then I got bored.  And knew I had just purchased some all natural white chocolate chips.  I am such a sucker for anything that says all natural.  Even though 90% of the time there is NOTHING natural about it.

Just sayin.

Here is Melanie’s original recipe.  I highly recommend making these her way first!!

Cookie Dough Brownies


  • Chocolate Chip Cookie Dough Brownies
  • 2 cups Butter, Divided
  • ¾ cups Unsweetened Cocoa Powder
  • 2-¾ cups Granulated White Sugar, Divided
  • 1 cup Packed Light Brown Sugar
  • 3-¼ cups All-purpose Flour, Divided
  • 3 whole Eggs
  • ½ teaspoons Salt
  • ½ teaspoons Baking Powder
  • 4 Tablespoons Milk
  • 3 teaspoons Vanilla Extract, Divided
  • 2-½ cups Mini Semi-sweet Chocolate Chips, Divided
  • 1 Tablespoon Shortening, Such As Crisco
  • Brownies
  • 1 c. butter
  • 3/4 c. unsweetened cocoa powder
  • 2 1/4 c. granulated sugar
  • 1/2 tsp. salt
  • 3 eggs
  • 1 tsp. vanilla extract
  • 1 1/4 c. all-purpose flour
  • 1/2 tsp. baking powder
  • 1/2 c. mini semi-sweet chocolate chips
  • Cookie Dough Filling:
  • 1 c. butter, softened
  • 1 c. packed light brown sugar
  • 1/2 c. granulated sugar
  • 4 Tbsp. milk
  • 2 tsp. vanilla extract
  • 2 c. all-purpose flour
  • 1 c. mini semi-sweet chocolate chips
  • Chocolate Glaze:
  • 1 c. semi-sweet chocolate chips
  • 1 Tbsp. Crisco shortening


  1. Prepare 13X13 baking pan by laying a piece of foil in the bottom and up the sides. Spray with cooking spray or butter the foil.
  2. Chocolate Chip Cookie Dough Brownies
  3. Melt 2 sticks of butter in a medium saucepan; add cocoa, stirring until smooth. Remove from heat and cool slightly. Add sugar, salt, eggs, and vanilla; beat with a spoon until combined. Add flour and baking powder; mix well. Stir in chocolate chips. Spread batter into pan. Bake at 350 degrees for 25 minutes. (I always remove my brownies from the oven when a toothpick inserted 1 inch from the side of the pan comes out clean or almost clean.) Allow brownies to cool completely before moving on to the next step.
  4. for Cookie Dough Filling
  5. Combine first 5 ingredients in a mixing bowl and cream together. Add flour and stir until combined. Stir in chocolate chips. Spread in an even layer on top of cooled brownies. Chill before adding chocolate glaze.
  6. For Chocolate Glaze
  7. Melt chocolate with shortening and stir until smooth. Spread over chilled cookie dough layer.
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I boxed some up and pretended I was going to be generous and give them away.

Cookie Dough Brownies

I am still working on the actual giving them away part.

What about you… do you have a great cookie dough and brownie recipes that I should try? And when I say *try* you know I am going to massacre the recipe.  Its what I do. #badbaker

Just in case you like free stuff and money.

I care about you like that. :)

Baking With Betty-Winner Announced (contest closed)







And this was like cake stand bliss.


The winner of the Betty Crocker Decorating kit is comment #175


What was that wonderful brown thing on a stick with white stuff stuck to it?! I looked really good – Brownie on a stick! I am glad you had such a great time :)

Shoot me an email Mary and we'll get you all set up!

Blueberry Brownies

I was scouring the internet for a good blueberry brownie recipe. Some called for brown sugar, which I didnt have in the cupboard… some called for blueberry puree or jam, and I wanted to use real blueberries… some called for creams and liquors, and well, that is just to complicated for me!


I made my own.


I dont say that lightly, because I am no daring baker. I am a timid, "Can I really do that???" kinda baker. I like having a recipe to follow. I like that someone else did it before me and already knows its yummy.

Someday, I will actually feel comfortable telling people the name of my blog when asked.



As far as the end result, I would give them a thumbs up! I like the texture and the thickness and the way the blueberries were peppered throughout and not all globby at the bottom. I might consider a frosting for next time… like a good darkchocolateganache… but I am taking baby steps here folks.


Here is the recipe.

Oneof these days I will figure out how to have a button so you can "print" and it will be all nice and organized and easy.



Blueberry Brownies

1 cup fresh blueberries

1 stick butter (I useunsalted)

1 1/2 cups white sugar

2 eggs

2 tsp vanilla extract

1/2 cup cocoa powder

1 cup all purpose flour

1/2 tsp kosher salt

3/4 tsp. baking powder

Preheat over to 350 and prepare your pan.

In a saucepan, add butter and blueberries and simmer over low heat until butter is melted. Remove from heat. In a separate bowl, mix eggs, sugar, and vanilla. Add a spoonful of the blueberry mixture to the egg mixture to temper it. (you dont want your egg to scramble)

Now add your tempered egg mixture to the saucepan of blueberries ans mix well.

Add in cocoa, flour, salt, and baking powder. Mix until just combined.

Bake for 25-35 minutes, until a toothpick comes out almost clean. (try not to overbake)


I put the brownies right into the freezer. People always ask me why I do this and I sorta think it helps to seal in moisture and helps the baked item to keep its shape.

I wanted to cut out nice, uniform squares of the brownies, and having them chilled helped crate nice clean lines.


And if you are bored at all tomorrow, feel free to check me out on Showcase Minnesotaon NBC.The show starts at 10:00am. I will be bringing these brownies with me! :)

If you cant watch just check back later and I will post a link to the segment.

Wish me luck! (I am gonna need it!)