Chewy Nutella Brownies – Chewy Nutella Brownies – Just Made These For A Baby Shower Tomorrow… I’m Not Sure They’ll Last That Long.!!


Follow Me on Pinterest

Community Post: 49 Vegan & Gluten Free Recipes For Baking In… – 16. Cinnamon Salted Caramel Brownies | Community Post: 49 Vegan & Gluten Free Recipes For Baking In October


Best Ever Brownie Trifle {brownies, Chocolate Mousse, Heath Bars And Cool Whip} – This Is One Of My”go To” Desserts – Everyone Loves It Via Delighting In Today


No-flour Brownies. Much Healthier Option Vs. The Enriched Flour Of Carb-filled “regular” Brownies. A Few Healthy Ingredients For A Tasty #noCarb Treat! #brownies #baking #healthy #keto


Lemony Lemon Brownies


For the “Brownie” batter:
•    1/2 cup unsalted butter
•    3/4 cup flour
•    2 eggs, large
•    2 tbsps lemon zest
•    2 tbsps lemon juice
•    3/4 cup granulated sugar
•    1/4 teaspoon sea salt
For the tart lemon frosting/icing:
•    4 tbsps lemon juice
•    8 tsps lemon zest
•    1 rounded cup powdered sugar


1.    Starting off with the brownie batter:
2.    Preheat the oven to 350 degrees.
3.    Prepare the baking dish with butter/cooking spray and set aside.
4.    Squeeze lemon and scrape the skin, enough for 2 tsps of zest and 2 tsps of juice.
5.    Beat the flour, sugar, salt, and softened butter, preferably with an electric mixer with paddle attachment.
6.    In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until well merged.
7.    Pour it into the flour mixture and beat for 2 mins at medium speed – it should be soft and creamy.
8.    Pour into baking dish and bake for 23-25 mins, should turn slightly brown on the on the sides.
9.    Be careful not to overbake – the bars shouldn’t be dry. Once baked, remove from oven and leave out to cool entirely before frosting.
10.    Filter the powdered sugar and whisk with lemon zest (8 tsps) and juice (4 tsps).
11.    Start frosting with only half the amount using a rubber spatula, letting it set.
12.    Spread the other half over the bars, and let it set. Note that it doesn’t harden like most icing.
13.    Cut into brownie sizes and serve.

Source: Becky Charms

Chocolate Brownie Cookies

Yields 30-60 cookies


  • 1/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • pinch of salt
  • 2 eggs
  • 2/3 cup white sugar
  • 1/2 tablespoon espresso of instant coffee
  • 1 teaspoon vanilla
  • 2 tablespoon butter
  • 5 ounces dark chocolate (70% minimum), broken up
  • 2 ounces unsweetened chocolate, broken up
  • 3/4 cup mini chocolate chips


  1. Preheat oven to 375 degrees.
  2. Whisk flour, baking powder, and salt – leave to set.
  3. Whip eggs in an electric mixer.
  4.  Add sugar, espresso, and vanilla beat with the eggs for 15 minutes on high speed, this will make it very thick.
  5. In the meantime, melt the butter using a double-cooker (or a steel bowl over a pot of simmering water).
  6. Add the 2 kinds of chocolates until all melted.
  7. Turn off the heat and mix, so the chocolate and butter are combined.
  8. Pour the choc mixture into the whipped mixture, and mix slightly so as not to ruin the texture and not to combine fully.
  9. Fold in the flour mixture and the chocolate chips.
  10. If it doesn’t seem thick enough, set it aside for about 5 mins.
  11. Use a teaspoon to scoop out quantities of cookies onto baking sheet (you may need 2 sheets).
  12. Bake for 8 minutes, the cookies should be crispy from outside and juicy from inside.
  13.  Leave on a metal tray or wrack to cool, this will make it easier to remove the baking sheets.



Three Ingredients Nutella Brownies


  • 10 oz Nutella
  • 2 eggs
  • 10 oz flour

Optional toppings – peanuts, hazelnuts, almonds…


  1. Preheat oven o 350F
  2. Mix the ingredients well in a bowl.
  3. Transfer to a muffin tray.
  4. Add your favorite toppings.
  5. Bake for about half an hour.