BEST HOMEMADE BROWNIES
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Ingredients
1 1/2 cups granulated sugar*
3/4 cup all-purpose flour
2/3 cup cocoa powder, sifted if lumpy
1/2 cup powdered sugar, sifted if lumpy
1/2 cup dark chocolate chips
3/4 teaspoons sea salt
2 large eggs
1/2 cup canola oil or extra-virgin olive oil**
2 tablespoons water
1/2 teaspoon vanilla
Instructions:
1. Preheat the oven to 325°F. Lightly spray an 8x8 baking dish (not a 9x9) dish or your brownies will
overcook) with cooking spray and line it with parchment paper. Spray the parchment paper.
2. In a medium bowl, combine the sugar, flour, cocoa powder, powdered sugar, chocolate chips,
and salt.
3. In a large bowl, whisk together the eggs, olive oil, water, and vanilla.
4. Sprinkle the dry mix over the wet mix and stir until just combined.
5. Pour the batter into the prepared pan (it'll be thick - that's ok) and use a spatula to smooth the
top.
6. Bake for 40 to 48 minutes, or until a toothpick comes out with only a few crumbs attached
(note: it's better to pull the brownies out early than to leave them in too long). Cool completely
before slicing.
7. Store in an airtight container at room temperature for up to 3 days. These also freeze well!
Notes;
1. If you'd like to reduce the sugar, use 1 cup granulated sugar instead of 1 1/2 cups.
2. When these brownies come out of the oven, they'll be super gooey in the middle. Allow them to
cool completely, about 2 hours, before you slice into them to give them a chance to set up.
They'll continue to firm up the longer they're out of the oven. If you still prefer a firmer brownie,
store them in the fridge.
CHOCOLATE CRINKLE COOKIES
Prep Time: 20 mins
Cook Time: 30 mins
Additional Time: 4 hrs 10 mins
Total Time: 5 hrs
Servings: 72
Yield: 6 dozen
What Are Chocolate Crinkle Cookies?
Chocolate crinkle cookies have become a holiday staple, but they're also great any time of year.
They're cake-like cookies made with unsweetened cocoa powder, vegetable oil, and a handful of
other pantry staple ingredients.
Before baking, the cookies are coated in confectioners' sugar. When they bake up, they end up with
a cracked (or "crinkled") effect.
How to Make Chocolate Crinkle Cookies
1. Make the dough.
2. Chill the dough.
3. Form the cookies into balls, then coat each ball in confectioners' sugar.
4. Bake the cookies, then let cool on a wire rack.
Mix your wet ingredients together in a stand mixer or with your hand mixer. Then slowly add
the dry ingredients until combined.
Cover and refrigerate the dough for at least four hours. This step is very important because it
will harden the sticky dough and make it easier to work with.
Form the dough into 1-inch balls and coat each ball with a generous amount of confectioners'
sugar.
Bake in a 350-degree F oven for 10 to 12 minutes.
How to Store Chocolate Crinkle Cookies
Store cookies in an airtight container at room temperature for at least a week. After that, the
cookies will start to get dry and crumbly.
How to Freeze Chocolate Crinkle Cookies
You can freeze chocolate crinkle cookies, both baked and unbaked.
1. For baked cookies, simply stash them in an airtight container or zip-top bag in layers with a
piece of parchment paper in between each layer. Freeze them for up to three months.
2. For unbaked cookies, you can place the dough balls (without the confectioners' sugar) on a
sheet pan and freeze until solid. Once they're solid, transfer the dough balls to a zip-top bag
or airtight container and freeze for up to three months. When you're ready to bake them,
simply let the dough thaw overnight in the refrigerator, then coat them in confectioners'
sugar and bake — you may need to add an extra minute or two for the baking time.
Ingredients
2 cups white sugar
1 cup unsweetened cocoa powder
½ cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup confectioners' sugar
Directions
1. Gather ingredients.
2. Mix sugar, cocoa, and oil together in a medium bowl. Beat in eggs, one at a time, until
combined. Stir in vanilla.
3. Combine flour, baking powder, and salt in another bowl. Gradually stir flour mixture into the
cocoa mixture until thoroughly mixed. Cover dough and refrigerate for at least 4 hours.
4. Preheat the oven to 350 degrees F (175 degrees C). Line two cookie sheets with parchment
paper.
5. Roll or scoop chilled dough into 1-inch balls. Coat each ball in confectioners' sugar and place 1
inch apart on the prepared cookie sheets.
6. Bake in the preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a few
minutes before transferring to wire racks to cool.
7. Repeat Steps 4 and 5 to make remaining batches.
8. Enjoy!
CHOCOMOIST CAKE
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Ingredients
1 3/4 cups sugar (340 grams)
1 3/4 cups flour (230 grams)
¾ cup unsweetened cocoa powder (52 grams)
1 ½ tsp baking soda
1 ½ tsp baking powder
1 tsp salt
2 large eggs
½ cup vegetable oil (125 ml)
1 cup milk, at room temperature (250 ml)
1 cup hot water
2 tsp instant coffee (optional)
1 tsp vanilla essence
Procedure
Cake:
1. Preheat oven at 180 C or 350 F.
2. Grease and line a 9 inch round baking pan
3. In a bowl, mix sugar, flour, cocoa powder, baking soda, baking powder, and salt.
4. Add the eggs, vegetable oil and milk. Mix until well combined only. Do not overmix. Set aside.
5. Mix hot water and instant coffee. Adding coffee will enhance the chocolate flavor.
6. Add the coffee mixture to the batter, mix until well incorporated.
7. Then, add the vanilla essence. Mix well. Note: The batter will be runny
8. Pour the mixture in the baking pan.
9. Bake in the preheated oven at 180 C or 350 F, top and bottom heat.
10. Bake for 50 minutes or until skewer inserted in the center comes out clean
11. Let the cake cool.
Chocolate Ganache (chocolate bar/chips)
2 cups chopped dark chocolate
¾ cup milk
Chocolate Ganache (cocoa powder)
1. In a deep saucepan, mix ½ cup unsweetened cocoa powder (60 grams), 2 tsp corn flour, ½ cup
granulated sugar (100 grams), and a pinch of salt.
2. Gradually add 1 cup of milk (250 ml). Mix well.
3. Place over low heat. Keep stirring (on low flame) until it thickens.
4. When it thickens, turn off the flame then add 2 tbsp. butter and mix. The mixture will turn
glossy.
5. Add 1 tsp vanilla essence, mix.
6. Pour the ganache in a bowl and let it cool completely.
CHOCO MOIST CAKE
