Cakey - Brownies

Cakey (OMG) Brownies
Yield: 1-9" Brownie pan

I decided to make brownies from scratch, with no recipe as a guideline, for the first time on Saturday. I am wonderfully surprised.  These rich, cake-like "OMG" Brownies are exactly what you need any day of the week.  There is just the right balance of chocolate, and you only need 1 piece (maybe...?) to be satisfied. Who I am kidding, I definitely ate two pieces at a time.

Ingredients:
1/2 cup (1 stick) butter (I used Land O'Lakes)
1 cup granulated sugar
3 large eggs
2 tbsp vanilla
1/4 cup unsweetened Cocoa (I used Hersheys 100 % Cacao powder)
3/4 cup flour
1 1/4 cup semi-sweet chocolate chips (I used Nestle Toll-House)

Bake at 350 degrees Fahrenheit.

Instructions:

1. In a microwave safe bowl, melt 1/2 cup butter and 1/2 cup chocolate chips for 40 seconds.  Stir, and add 1/4 cup chocolate chips.  Melt for another 20 seconds.  Stir again.  It is okay if the chocolate chips are not fully melted, but they should be mostly melted.
2. Mix in 1 cup of sugar.  Let the chocolate cool down so that the eggs do not start to cook when you add them next.
3. Stir in 2 eggs and 1 egg yolk, one at a time until fully combined.  Then add in the vanilla.
4. Mix in the cocoa powder and flour.
5. Add in chocolate chips.
6. Grease an 8x8 brownie pan, and pour in batter.
7. Bake at 350 for 35-45 minutes.

Let Cool and Enjoy!

Funfetti Chocolate Chip Cake

Funfetti Chocolate Chip Cake
Yield: 1-9" Cake pan

I decided to put a twist on the chocolate chip cookie and funfetti cake to make a funfetti chocolate chip cake.  This recipe makes a nice, chewier cookie than a "normal" recipe.  Plus, who doesn't like sprinkles?

Ingredients:
10 tbsp unsalted butter, softened (I use Land-O-Lakes)
2/3 cup brown sugar
1/3 cup granulated sugar
2 large eggs
1 tbsp vanilla
1/2 tsp baking soda
1/2 tsp baking powder
3/4 cup funfetti cake mix
1 cup all-purpose flour
1/3 cup sprinkles
3/4 cup semi-sweet chocolate chips (I am a Nestle Toll-House fan)

Bake cookie at 350 degrees Faranheit

Recipe:

1. Beat butter until creamy.
2. Beat in brown sugar until mostly combined, then add in granulated sugar. Make sure you scrape down the sides of the bowl as you go.
3. Beat in eggs and vanilla.  It will be very liquidy.
4. Add in baking soda, baking powder, and cake mix.  If you do not have funfetti cake mix, then you can use vanilla or yellow cake mix and add in extra sprinkles, ~ 3 tbsp.
5. Mix in flour, adding only a 1/3 of a cup at a time.
6. Add in the sprinkles and chocolate chips.
7. Grease a 9" (or 8") cake pan and spoon in the cookie dough. Press flat into the pan.
8. Bake for 30 minutes.

Enjoy straight out of the oven with ice cream, or let it cool and serve it like a cake!

Classic Chocolate Chip Cookies

Chocolate Chip Cookie Recipe
Yield: 40 cookies

You're craving chocolate chip cookies, what is your go to recipe?  For me, it depends on whether I want a "normal" cookie or an ooey-gooey one.  Can't decide?  Then try my take on the Nestle Toll-House Chocolate Chip Cookie Recipe.  You can never, ever, go wrong with these!

I made these cookies last week, and  took 1/2 to work and 1/2 to my parent's house...they were all gone within 2 days, and people came asking for more.

Ingredients:
1 cup (2 sticks) softened butter (I use Land O'Lakes Unsalted Butter)
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
1/2 tbsp. vanilla extract
2 large eggs
1 tsp. baking soda
1 tsp. salt
2 1/4 cups all-purpose flour
2+ cups Semi-Sweet Chocolate Chips (I use Nestle Toll House)

Bake at 375 degrees Fahrenheit.

Recipe:

1. Beat butter, granulated sugar, and light brown sugar in a mixer until creamy. 
2. Add vanilla.  I have stopped measuring my vanilla, but I usually add ~1/2 tbsp...sometimes 1 tbsp.  Don't worry, unless you add a 1/4 cup you cannot go wrong.
3. Add in eggs, beating well after each addition.
4. Add in baking soda, salt, and about 1/4 cup of the flour mixture.  Beat until mostly combined, then gradually add the rest of the flour.
5. Stir in chocolate chips.  I usually do this by hand with a spatula.  I always use an overflowing cup of chocolate chips, so in reality I add ~2 1/4 cups of chocolate to the cookies.
6. Scoop cookies onto tray.  I like to use ice cream scoopers, as it allows my cookies to be uniform.  I currently use the Zerroll scoop, size 2040 (the purple one).  These make nice sized cookies.  If you want mini-cookies, then use a smaller scoop
7. Bake cookies for 9-11 minutes.  Let cool for 1-2 minutes, then move to the counter or cookie racks.
8. Repeat steps 6 and 7 until there is no more dough left! 

Enjoy them while hot, or with a glass of milk!

Hi!

Hello!

My name is Robyn, and I am a baking enthusiast.  By day, I am a molecular biologist who works in Scientific Communications for leading Medical Device companies.  By night, I am a work-out, baking fanatic.  Follow-me on my baking journey, as I delve into creation of baking recipes that will leave you wanting more.