Cakey Brownies


This has been an absolute whirlwind of a week! School has begun once more, and with that comes the long 6 hour drive down, the moving in, unpacking, and getting everything settled. Class has already started and it has been very bittersweet for me as this is also my final semester before graduating in December. In the midst of this, I was asked by a couple to bake for their adoption fundraiser they were having this weekend. I have known them since I could remember and they are now adopting their second child!! To learn more about their adoption process, head over to their own blog page, One More Blessing, to find out more about their journey!

Cakey Brownies

I was very honored to have been asked to bake for their fundraise! To help their efforts, I baked a Chocolatey Chocolate Sprinkles Cake, a Carrot Cake, my red velvet whoopie pies, chocolate chip cookies, and a pan of brownies for their bake sale.  These are all of my classic recipe that I have made well over ten times each and is always a crowd pleaser. In the past, I have made my Classic Brownies which are brownies with more of a fudge consistency, but since we already have an intense chocolate cake, I decided to make a cakey brownie instead, which is more gentle with the chocolate flavor. This version takes almost the same ingredients and concept as the Classic brownies, but by substituting half of the chocolate chips for cocoa powder, it creates a much lighter and cakier brownie!

Over a double boiler, melt the butter and chocolate chips. Remove from the heat, then, add the sugar and whisk until fully incorporated. The mixture will be grainy, but that is okay. Quickly whisk the eggs in one at a time, as you do not want the hot chocolate mixture to cook the eggs.

Cakey Brownies

Once that is completely mixed through, sift in the dry ingredients.

Cakey Brownies

Whisk until just combined. Pour into a 9×13 inch pan that is lined with parchment paper, and smooth out the top. LOOK AT THAT BEAUTY!!

Cakey Brownies

Bake for 25-30 minutes in a oven until an inserted toothpick comes out clean. The top will be shiny and gorgeously crackly.

Cakey Brownies

Allow it to completely cool before slicing in. You could eat it while it is still warm, but then some of the steam will escape and cause the brownies to be dry. Waiting until it is completely cooled will allow the moisture to remain inside.

Cakey Brownies

By just changing one ingredient, you can turn a brownie from a fudge to a cake consistency!!

Cakey Brownies

Cakey Brownies

  • Servings: 12 brownies
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recipe adapted from Classic Brownies

2 c semi-sweet chocolate chips

1/2 c unsalted butter (1 stick)

1 c sugar

3 eggs, room temperature

1/4 tsp vanilla

1 c all purpose flour

1/4 c cocoa powder

1/2 tsp baking powder

pinch of salt

Preheat the oven to 350 degrees and line a 9×13 inch pan with parchment paper.

Over a double boiler, melt the chocolate chips and butter until completely melted. Remove from heat and whisk in the sugar. Add the eggs in one at a time, whisking completely to incorporate. Add the vanilla, whisk, then sift in the dry ingredients. Whisk until just combined, then pour into the prepared pan. Bake for 25-30 minutes until an inserted toothpick comes out clean. Allow to completely cool before serving!

Classic Chocolate Chip


Look at the cookies. Need we say more? They’re perfect. The very first from scratch recipe I ever did was a classic chocolate chip cookie recipe. That was in seventh grade, about nine years ago. I made them for my teacher to put in care packages to send to troops, and have been using this recipe ever since. Well, kind of.

Photo Apr 29, 10 45 15 AM

Depending on what mood and kind of cookie I am feeling, I’ll go between a softer cookie to one with more of a crunch. If I’m feeling a little bit more healthy or placing a filling, I’ll lighten up on the chocolate chips. If I am craving something deliciously sweet, I’ll either add more chocolate or use a blend of dark and semi-sweet chocolate. Over the years, I’ve made and tweaked this recipe countless of times and have come up with one that has the best of both worlds. Soft on the inside but still has a crunch on the edges. It’s thick enough to have a bite but dissolves in your mouth. With that, we have the perfect chocolate chip cookie!

First, cream the butter and shortening together, the gradually add in the sugars and beat until light and fluffy.


Add in the eggs, vanilla, and chocolate chips. Most recipes add the chocolate chips last as a way to keep them intact and whole, however, I like to add them in at this stage so bits of chocolate and its aroma can be found throughout the whole cookie. Sift in the dry ingredients.


Your amazing batter should now look like this and the fight against temptation to eat the dough begins.


I use my trusty OXO ice cream scoop and scoop out heaping balls of chocolate chip dough as I wanted larger cookies (it’s my mechanism to prevent myself from eating 3 or 4 cookies. Now I’ll only eat 2).


Drop them onto a parchment sheet or silicon mat. Make sure you space them out as they will spread out as they are baking.


They are done once they are golden on the top and slightly brown around the edges. They may look puffed in the oven but it will fall as it cools. The cookie should come out cleanly off the baking sheets. See this? Perfect.


I’ll be using these cookies to make ice cream sandwiches tomorrow! More to come later!


Classic Chocolate Chip Cookies

original recipe by Blessings + Good Food

makes 2 dozen cookies

1 stick unsalted butter, room temp

1/4 c shortening

1/4 c + 2 Tbsp sugar

1 c packed light brown sugar

2 Tbsp molasses

2 medium eggs

1 tsp vanilla

2 scant cups of all purpose flour

1 tsp baking soda

1/2 tsp salt

2 c semisweet chocolate chips

Preheat oven to 375 degrees.

In a stand mixer, beat the butter and shortening on medium speed until fully combined. Slowly add in the granulated sugar, and beat until light and fluffy. Add in the brown sugar and continue to mix until fully incorporated. Add the molasses, eggs, and vanilla and beat until well combined. Add the chocolate chips and mix on low speed.

Sift in the dry ingredients and mix until just combined. Using an ice cream scoop, drop the cookie dough onto parchment paper or a silicon baking mat. Bake for 10-15 minutes until the cookies are golden brown and slightly browned on the edges. Allow them to completely cool before transferring to a cooling rack.

Chocolate Chip Banana Bread


Something that typically happens when there is more than one grocery shopper in the house is that there tends to be an overlap of buying the same things. In this weeks case, it was the bananas. You know when you buy a nice bunch of perfectly blemish free curved yellow fruit and then it sits on the counter for a couple of days. And then spots begin to appear and it begins to ripen to the point where you don’t really want to eat it. Well, that happened to all the bananas in the apartment this week, I guess we were just tired and weren’t feeling like going bananas. (Pun most definitely intended.)

I had a total of 9 bananas that were going to go to waste if I didn’t use them. I busted out my recipe, tripled it, and began to whisk, fold, and sift away. When I laid out my pans on the table and was about to pour the batter in, I saw my box of one. dozen. eggs. completely. full. ugh. I forgot the eggs. I FORGOT THE EGGS!! HOW could I have forgotten. Now, if I added the eggs in, I might over mix the batter and create too much gluten, thus creating a tough muffin and bread. If I don’t add it in at all, it won’t rise and be a complete and utter mess. Not wanting the latter situation to go down, I decided to finely whisk the eggs in a separate bowl, then with a hand whisk, gently added and whisked it in until it was all incorporated in and a homogenous mixture (besides the chocolate chips). I allowed the batter to rest for about 10 minutes so the batter wouldn’t be as tough, the scooped them into their pans. I used a loaf pan, muffin tin, and a mini muffin tins just to have variety. I placed them in the oven, prayed for the best, and waited.

To my incredible surprise, these probably came out the best out of all my batches of banana bread. The tops were golden brown (my guess is that adding the eggs last created almost an egg wash to it) yet light and fluffy as there was time for the gluten to relax. There are chocolate chips in every single bite and are utterly dangerous to be around. The mini muffins are a one bite wonder so restraint must be used. I now have enough banana bread to last me the next two weeks, but lets be honest here. I would give it two day before it’s all gone. Happy weekend everyone! The recipe below is the correct way they should be made.


Chocolate Chip Banana Bread/ Muffins

makes 1 loaf (9x5in), or 12 muffins

1 c granulated sugar

1 stick unsalted butter, room temperature

2 large eggs

3 ripe bananas

1 Tbsp heavy whipping cream

1 1/2 tsp ground cinnamon

2 c all-purpose flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

2 c chocolate chips

Preheat the oven to 325 degrees F. Line a 9 x 5 x 3 inch loaf pan with parchment paper or a muffin tin with liners.

Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.

In a small bowl, mash the bananas with a fork. Mix in the cream and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt. Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears. Fold in chocolate chips.

Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean (muffins will take about 30-45 min). Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.

Chocolate Chip Scones


I had a period of time where I was quite obsessed with Downton Abby. Many of my friends know this and I am not ashamed to say so. However, I am all up to date with the episodes and the fascination has subsided until the next episodes come out.

Where am I getting with this? Scones. And what do scones have to do with Downton Abby? Well, scones are served at tea time, and they had tea time at Downton Abby. Even now in English High Tea houses they have cute platters serving scones, mini finger sandwiches, and mini cakes. I’ve always wanted to go to one but they are quite expensive to say the least. (I just said that sentence with a British accent. You should try it, it is quite fun.) And, I have never made scones before as they have a stereotype to become dry but I decided to try it out anyways.


A little more about the scone. Did you know that it’s actually pronounced as if it were to rhyme with “gone?” Not scone as in sc-own but scone as in sc-awn? Or is it just me that pronounced it as “sc-own?” As I was researching the different recipes that are out on the internet, I had a criteria for making the perfect scone. In the past I’ve had a bunch where it was incredibly dry, no flavor, or hard as a rock and didn’t even crumble if I threw it down (and no, I don’t usually throw my food down onto the table). This led me to the following criteria. In terms of density, the scone needed to be fluffy, light, and almost airy. I figured that no matter what recipe I used, it was all a matter of how much you handle the dough. The more you handle it, the denser and the heavier each bite will be as gluten was allowed to develop. I needed the dough to be flaky, and I knew this could be achieved through the butter and how well it was cut into the flour mixture. And last but not least, a little bit crumbly where it would fall apart into your mouth as soon as you took a bite.

After doing some recipe research, I found the one that seemed to match my criteria. While traditional scones are eaten without any fancy frills of fillings or fruits, this recipe uses chocolate chips and I am not sorry that it does.


First, I beat the milk, egg, and vanilla together so it would be ready to use. Then, I measured out and sifted the flour, sugar, baking powder, salt, and added the cubed up butter into the bowl. I set it in the refrigerator before I began to cut it in because the colder the dough is, the better the butter can be cut in.


Once it was all chilled, I cut the butter into the dry mixture until the butter bits were the size of peas. Do not over do it as it could make the batter dense.  Add in the chocolate chips and toss with a rubber spatula until evenly distributed. Can you still see bits and little chunks of butter? All I hear is flaky flaky flaky.


Pour in the milk mixture and with the rubber spatula, fold the mixture into the milk until it is just combined. It is okay if there are flour bits left, you want to avoid over mixing.


Flour the countertop and form it into two disks. Flour a knife and cut the dough into six slices and place them on a nonstick baking mat.


Lightly brush with an egg wash and bake them until they are golden brown.


Once they are baked, allow them to slightly cool before drizzling on the chocolate and devouring.


As I was writing this post, I told myself to try to say “sc-awn” but kept forgetting and so I just settled for “sc-own.” Oh well. Either way, they are equally fluffy, flaky, crumbly, and delicious!


Chocolate Chip Scones

recipe adapted from Sugary Winzy

makes 12 mini scones

2 ½ cups all-purpose flour

½ cup sugar

2 teaspoons baking powder

⅛ teaspoon salt

½ cup cold cubed butter

¾ cup chocolate chips

1 egg

1 teaspoon vanilla

½ cup milk

Preheat oven to 350°F and line a cookie sheet with parchment paper.

In a small bowl, whisk together the egg, vanilla, and milk until well combined. Set aside.

In a large bowl, sift together the flour, sugar, baking powder, and salt. Add in the cold butter and using a pastry blender, cut in the butter until it resembles coarse crumbs and is the size of small peas.

Add chocolate chips and use a rubber spatula to evenly distribute. Pour in the milk mixture and fold into the flour until just combined.

Remove dough from bowl onto a floured surface and if the dough sticks, sprinkle flour over the dough and on the countertop. Form into two equal sized disks and cut six slices per disk. Flour the knife to prevent it from sticking to the knife. Transfer onto a nonstick baking mat or parchment paper.

Lightly beat one egg and one tablespoon milk. Brush egg wash over each slice and bake for 25 – 30 minutes or until golden brown. While it is cooling, melt the chocolate over a double broiler until it is melted, the drizzle onto slightly cooled scones.