Double Chocolate Brownies

The only thing better than a brownie is double chocolate brownies. Especially with homemade chocolate icing.
In my world, brownies are their own food group. They’re a necessary part of life.
Just think, can you be sad while you’re eating a brownie?
No. Because they’re just that awesome.
(Unless the brownie sucks, then you can be sad. But lets not think about a world with sucky brownies)
These brownies are everything the perfect brownie should be, moist, fudgy, delicious, and chocolatey.
Also, they happen to have chocolate chips in them. Once I saw that, I knew I just had to make them.
As easy as from the box brownies are, these are so much better – making the extra time worth it!
They’re not even that complex – one bowl is really all you need (I only used a mixer for the icing!), and no fancy ingredients… so really, there’s no excuse for you not to be making these.

Here’s what these heavenly chocolate creations look like:

Double Chocolate Brownies

And here’s how you can (so easily) create them:


For the brownies:

1/2 cup of butter (I used salted)
8 ounces of semi-sweet chocolate chips or baking chocolate
3/4 cup of granulated sugar
1/4 cup of packed light brown sugar
3 eggs
1 tsp of vanilla
1/2 cup and 2 tbsp of all-purpose flour
2 tbsp of cocoa powder
1/4 tsp of salt
1 cup of semi-sweet chocolate chips

For the icing:

3 cups of icing sugar
1/3 of a cup of butter (I usually add more depending on the texture)
1-2 tbsp of milk (more or less might be necessary)
2-3 tbsp of cocoa powder (add more or less depending on what flavour you want)


For the brownies:

Preheat your oven to 350 degrees.
Melt the butter and 8 ounces of chocolate chips either over the stove on in the microwave, then let it cool for about 10 minutes (you don’t want it melting the other chocolate chips that you’re putting it!)
In a large bowl mix both of the sugars into the cooled chocolate mixture – it wont be too thick, so I didn’t even bother using the mixer.
Add your eggs one at a time, mixing each one into the batter completely.
Combine the rest of the remaining ingredients into the batter.
Line a 9×9 pan with either parchment paper or aluminum foil. It’s helpful to have excess at the sides so it will be easier to get the brownies out of the pan once they’re cool.
Pour the batter into your pan, and bake for about 35 minutes – mine took slightly longer, but make sure to check your brownies close to the end because everyones oven differs.
Allow your brownies to cool completely, then remove them from the pan.

For the icing:

In your bowl, add all the ingredients and mix it together.
Icing is weird because it doesn’t matter how exact I measure my ingredients, it always ends different each time.
The easiest thing to do is just test your icing and add more ingredients! I usually end up adding more butter and milk, but the measurements above are a good starting point.

Hopefully you enjoy this brownie recipe – it’s so good I just want to eat the whole pan!
You definitely don’t have to use this icing recipe, it’s just my go-to recipe whenever I need icing – it’s great on cakes as well (if you do use it on a double layer round cake, double it so you have enough… Believe me, I know this one from experience)

Brownie recipe adapted from Sallys Baking Addiction

Icing recipe adapted from Betty Crocker


Oatmeal Fudge Bars

Whenever I bake anything with oatmeal, I convince myself that I’m being healthy.
I mean, these bars sound healthy… Until you mention the fudge part. But then again, I’m not really about being healthy when I bake. Actually, I’m probably the complete opposite – the more chocolate, butter, and sugar the better. Today someone at work commented on how they’re on a diet so they never eat anything I bring in, and that I should make something with fruit… And while I do love fruit, baking with it isn’t exactly my style. So unfortunately for them, I’ll be continuing my sugar loaded baking adventures.
Anyway, back to the actual recipe.
Seriously though, these oatmeal fudge bars are delicious – there’s a layer of fudge sandwiched between layers of soft oatmeal. While they’re bit of a mission to eat without getting crumbs all over the place or yourself, these are totally worth it and your tastebuds will be thanking you!

Oatmeal Fudge Bars

Here’s how to make them:


For the oatmeal layers:

1 cup butter (I used salted)
2 eggs
2 cups of brown sugar
1/3 cup milk
2 tsp of vanilla
2 1/2 cups flour
1 tsp of baking soda
1 tsp of salt
3 cups oatmeal

For the fudge layer:

1 can of sweetened condensed milk
1/3 cup butter
1 tsp of vanilla
2 cups semi-sweet chocolate chips


Preheat the oven to 350 degrees.
In your mixer, combine the butter, eggs, and brown sugar for the oatmeal layer. Once that’s all mixer together, you can add in all the dry ingredients and mix that all together.
In a greased 13×9 pan, add in 3/4 of the oatmeal mixture. Just gauge by how it looks – it doesn’t have to be perfect!
In a saucepan set to low/medium, melt together the butter, sweetened condensed milk, vanilla, and chocolate chips. Then pour this over the oatmeal in the pan. Mine was a little thick because I started it too early, so I used a spatula to try and spread it a little more evenly.
Spoon the rest of the oatmeal on top of the fudge – it probably won’t cover the whole top, which is okay!
Bake for about 25 minutes.
At around the 20 minute mark, check to make sure the top isn’t going to overcook. If it looks like it’s done, you can put some foil on top to prevent it from burning while the rest still bakes.

This recipe is so easy, and it tastes amazing.
I brought some of it into work, and people were complimenting me on it all day! Bring a plate of these in, and you’ll be employee of the month in no time!

Recipe adapted from Living Beyond Measure

S’mores Blondies

Even though it doesn’t feel like in here in Ontario, it’s summer.
And for a girl who spent every summer when she was younger camping, summer means only one thing.
Bugs. Lot’s and lots of bugs.
Okay, I guess it means more than one thing.
More importantly, it means…
So when I first saw this recipe, I just had to try it. Because, alas, I do not have a campfire conveniently located in my house. Which is very unfortunate. So s’mores blondies will have to suffice.
The odd thing about this recipe is this:
I actually didn’t really like them.
But – everyone at work absolutely loved them.
So I’m going to give you two versions of this recipe – the one that I made, and the one that in my opinion I think would have been better.

Here’s what they ended up looking like:

S'mores Blondies

And here’s how you can make the version that I made:


9 graham crackers
1/4 cup melted butter (I used salted)
2 2/3 cups of all purpose flour
2 tsp of baking powder
1 tsp of salt
2 cups of packed light brown sugar
1 cup of softened butter (again, I used salted)
2 eggs
1 tbsp of vanilla
1 1/4 cups of mini marshmallows
1/2 cups of chopped pieces of a milk chocolate bar (whichever brand you prefer)
2 milk chocolate bars, broken into pieces
Optional: milk chocolate chips


Preheat your oven to 350 degrees.
Crush your graham crackers – I found it easy to do by putting them into a plastic freezer bag and by rolling a rolling pin over them repeatedly. Once crushed, mix them in with the 1/4 cup of melted butter to make the bottom crust. Press this evenly onto the bottom of a 9×13 pan, it will be a pretty thin layer. If it’s not sticking together very well, add in a little more melted butter.
In a medium bowl, mix together the flour, baking powder and salt.
In a large bowl (because there is where you will mix everything together in), beat the butter, brown sugar, eggs and vanilla. Once combined, add in the flour mixture from the medium bowl.
After all that is together, add in the 1/2 cup of chopped chocolate bar, and 3/4 cup of mini marshmallows (at this point, I added some chocolate chips, because why not?). The dough will be pretty thick so I did this by hand instead of with the mixer.
Spread this evenly onto your graham cracker crust, then place the remaining marshmallows and 2 bars worth of chocolate pieces on top.
Bake this for 25-30 minutes.

S'mores Blondies

Personally, I felt like that version of the recipe had way too much dough, not enough flavour, and not enough graham crackers.
Here’s a different version that’s just a little different!


18 crushed graham crackers (you could also use the already crushed crackers, I’m just not completely sure how much you would need)
1/2 cup of melted butter (I used salted)
1 1/3 cup of all purpose flour
1 tsp of baking powder
1/2 tsp of salt
1 cups of packed light brown sugar
1/2 cup of softened butter (again, I used salted)
1 egg
1/2 tbsp of vanilla
1 cup of mini marshmallows
1 cup of milk chocolate chips
2 milk chocolate bars, broken into pieces

I didn’t really make any drastic changes, just halved the dough, and upped the chocolate and crust.
The instructions are pretty much the same, just sub in the chocolate chips for the chopped chocolate bar, and do half the marshmallows in the dough, and half on top.

Whichever version you use, this is still a tasty treat for those of you who don’t have a campfire handy!

Recipe adapted from What’s cooking, love?

Flourless Double Chocolate Cookies

If there’s one thing you should know about me, it’s this:
I. Love. Chocolate.
I would definitely classify myself as a chocoholic.
Which is why this recipe is perfect for me. I mean, the title says double chocolate, so I figured I just had to try it out.
And for a flourless cookie, it’s not too bad! They’re very easy to make – not many ingredients necessary and it can all be done in one bowl without a mixer!
The one thing I would say about these cookies is that they should definitely be eaten warm and pretty much right out of the oven. When they’re fresh, they’re warm and gooey and soft and beautiful. Cooled down I found that they weren’t that great.
But that’s 100% okay with me, as I tend to be so impatient I eat things right out of the oven anyway.
I should probably re-name this post something to the effect of ‘flourless chocolate explosion in your mouth’ but that really just doesn’t have the same ring to it as ‘flourless double chocolate cookies’.
Sidenote: These are great dipped in milk.

Here’s what they look like:

Flourless Double Chocolate Cookies

And here the super simple steps to follow to recreate them:

*The original recipe lists the amounts in ounces, so I’m going to keep it that way so there’s no mix ups when trying to convert it to cups*

13 oz of icing sugar
3 1/2 oz of cocoa powder
1 tbsp of cornstarch
2 large eggs
1 tsp of vanilla
6 oz of dark chocolate chips (I used a little bit more, because as I mentioned above, I just really love chocolate)
Optional: sea salt for sprinkling on top


Preheat your oven to 350 degrees, and line a baking sheet with parchment paper.
In a large bowl, mix together all the ingredients. I didn’t have to use my mixer for this because there’s not too many ingredients, and they were all easy to combine together.
Using either a dough scoop or a tablespoon, drop dough onto your lined baking sheet. My ‘dough’ was fairly thin and almost had the consistency of brownie batter, so I put 6 cookies on the pan at a time.
If you want, you can add some sea salt sprinkled on top before you place them in the oven. I didn’t, just because most of the people who eat my baking aren’t huge fans of sea salt.
Bake for 12-15 minutes, until the tops of the cookies are cracked and shiny, and look something like this:

flourless double chocolate cookie

I took them off of the pan while they were still warm, and even with the parchment paper it was a bit of a struggle.
Eat while still warm! (trust me on this one)

Recipe adapted from Butter Baking