see our collection of CHOCOLATE BROWNIES here



Starbucks Double Chocolate Brownie


Starbucks Double Chocolate Brownie

A classic brownie made with premium chocolate and cocoa.


enriched flour (wheat four, malted barley flour, niacin, iron, thiamine momonitrate, riboflavin, folic acid)

eggs, sugar, canola oil, cocoa. chocolate

butter (milk)

chocolate (sugar, unsweetened chocolate, cocoa butter, milkfat, soy leithin, vanilla)

cream, vanilla, salt,

baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn startch, monocalcium phosphate).


source: starbucks

Starbucks Double Chocolate Brownie Copycat


Starbucks Double Chocolate Brownie Copycat

Yield: 9×13 pans



1 cup butter, room temperature

1 ½ cup granulated sugar

½ cup brown sugar

2 tsp vanilla extract

4 eggs

1 1/3 cup all-purpose flour

1 cup cocoa powder

½ teaspoon baking soda

½ teaspoon salt, don’t add if you used salted butter

2 3.5 oz Ghirardelli Intense Dark 72% Cacao, Twilight Delight bar




Preheat oven to 350 degrees F. Lightly spray a 9×13 baking pan then line with parchment paper, spraying it first helps the parchment paper to stick.

In a large mixing bowl or stand mixer beat together the butter, sugar, brown sugar and vanilla.

Once the mixtures has combined add the eggs in one at a time, beating in between each addition.

In a small mixing bowl sift together the flour, cocoa powder, baking soda and salt.

Slowly mix in the dry ingredients to the butter mixture.

Coarsely chop 1 of the chocolate bars into chunks. Then with a wooden spoon or spatula mix in the one (1) bar of chocolate that is chopped or 1 cup of the chocolate chips.

Note: The brownie batter is thick, remember this isn’t a boxed recipe. Trust me it will turn out great.

Spread the batter into the 9×13 prepared pan.

Coarsely chop 1 the reamining chocolate bars into chunks, sprinkle over the brownie batter in the pan and gently press into the batter.

Bake for 30-35 minutes, until brownies begin to pull away from the side of the pan.


source:  adashofsanity

Fudgy Brownies: Whole Wheat with Pumpkin



Fudgy Brownies: Whole Wheat with Pumpkin

Yield:  9″ x 13″


4 oz. unsweetened chocolate (like BAKERS)

1-3/4 cups (one 15 oz. can) unflavored pureed pumpkin

1-1/2 cups sugar

1 teaspoon vanilla

1 cup whole wheat pastry flour or white whole wheat flour

2 tablespoons flaxseed meal (same as ground flaxseed)

1 teaspoon baking powder

1/2 teaspoon salt

2 cups (one 10 oz. bag) dark chocolate chips, divided

1 cup chopped pecans or walnuts, divided



Spray or grease 9×13 baking pan; set aside. Preheat oven to 350 degrees.

Chop unsweetened chocolate bar into 10-12 pieces, and to a  large microwaveable bowl, and microwave on high. Stop and stir every 30 seconds until there are a few chunks left that can be stirred and melted in. (Total microwave time is approx. 2 min.; actual time may vary).

To bowl with melted chocolate, add pumpkin, sugar, and vanilla and stir until uniformly mixed. Add flour, flaxseed, baking powder, and salt; stir until just combined– don’t over mix.  Stir in 1 cup chocolate chips and 1/2 cup nuts, just until evenly distributed.

Pour mixture into prepared pan and spread evening. Sprinkle remaining 1 cup chocolate chips and 1/2 nuts evenly over top of batter.

Bake for 35-40 minutes, until set in middle and a toothpick inserted in center comes out with only moist crumbs. (If toothpick comes in contact with a melted chocolate chip, it will be coated in melted chocolate when it is removed. If so test in another place until you’ve tested a spot without a chocolate chip.)

Allow to cool for at least 30 minutes before cutting.

source:  theyummylife

Paleo Gluten Free Brownies


Paleo Gluten Free Brownies


125g (1 cup) blanched almond flour (also called almond powder in international supermarkets)

¼ teaspoon salt

¼ teaspoon baking soda (called natron in Norwegian)

115g (4 ounces) baking chocolate (70+% cacao), roughly chopped or in disks

7 Medjool dates, pits removed

3 large eggs

125ml (½ cup) coconut oil, melted

Seeds from 1 vanilla pod

½ teaspoon vanilla stevia

  1. Spray your baking pan with non-stick spray and set aside. Preheat your oven to 175C/350F.
  2. Add the almond flour, salt and baking soda to the bowl of food processor and pulse together. Add in the chocolate pieces and pulse again until the mixture resembles sand, before adding in the dates. Pulse the mix again until the dates are finely chopped and well incorporated into the mixture. Be sure to pulse in the ingredients in the right order as this helps them incorporate better into the mixture.
  3. Next, add your eggs into the mix all at once, and pulse the machine until they are fully incorporated. Finally, add in the coconut oil, vanilla seeds, and stevia then pulse until the mixture is smooth. It should look like dark brown silly putty, and be very pliable.
  4. Add the mixture to the baking pan and smooth the top with a spoon, rubber or offset spatula. Bake for 20 minutes, then remove from the oven and allow to cool for 2 hours, before serving.

source: thanksforthefood

Raspberry Truffle Brownie

RAspberry Truffle Brownie mcCormick

Raspberry Truffle Brownie

Yields:  8″ x 8″

Prep time: 15 mins
Baking time: 35 min


8 ounces semi-sweet chocolate, divided

1/4 cup (1/2 stick) butter

3/4 cup sugar, divided

3 eggs, divided

3/4 cup flour

2/3 cup heavy cream

1 tablespoon McCormick Gourmet™ Cinnamon, Roasted Ground Saigon

1 teaspoon McCormick® Raspberry Extract



  • Preheat oven to 350°F. Microwave 2 ounces of the chocolate and butter in medium microwavable bowl on HIGH 1 1/2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir in 1/2 cup of the sugar. Add 1 of the eggs; mix well. Add flour; mix well. Spread in greased foil-lined 8-inch square baking pan
  • Microwave remaining 6 ounces chocolate and cream in medium microwavable bowl on HIGH 1 1/2 minutes. Add roasted cinnamon and raspberry flavor; stir until chocolate is completely melted. Beat remaining 2 eggs and remaining 1/4 cup sugar in large bowl with electric mixer on high speed 1 minute or until thick and lemon colored. Add chocolate mixture; mix well. Pour over batter in pan
  • Bake 35 minutes or until topping is set. Cool in pan on wire rack. Cut into squares


Test Kitchen Tip: Line pan with foil with ends of foil extending over sides of pan. Use foil handles to remove baked dessert from pan. Place on cutting board and cut into squares

source:  mccormick

Avocado Brownies


Avocado Brownies

Yield : 8″ x 8″


  • 200g chocolate, chopped. I used a mixture of semi and bitter sweet.
  • 2 ripe avocados
  • 1 cup sugar
  • 4 eggs
  • 2 tsp vanilla extract
  • ½ cup cocoa powder
  • 1 cup ground almonds
  • ¼ tsp salt


  1. Preheat the oven to 350 degrees and line an 8 inch square with foil and coat lightly with cooking spray.
  2. Melt the chocolate in a bowl over a sauce pan of simmering water. Let it cool while you prepare the batter. Placing it in the fridge works well.
  3. Mash the avocados in a large bowl. Cream the avocados and sugar until light and fluffy. Add the eggs and vanilla and mix until combined.
  4. Very slowly add the cooled chocolate to the avocado mixture. Stir in the cocoa powder, ground almonds and salt.
  5. Pour the batter into the prepared pan and bake for 30 minutes or until a toothpick comes out nearly clean.
  6. Let the brownies cool and store in the fridge.
We found the brownies best served cold from the fridge.

source : fridaycakenight

Rocky Road Brownies


Rocky Road Brownies

Yield : 8″ x 8″


4 ounces dark chocolate, coarsely chopped
1/2 cup unsalted butter, cut into pieces (can replace 1/4 butter with 1/4 cup Greek yogurt)
1/3 cup white sugar
1 teaspoon pure vanilla extract
2 large eggs
3/4 cup all-purpose flour
1/4 teaspoon salt

1/2 cup semi sweet chocolate chips
1 cup miniature marshmallows
1/2 cup chopped almonds

Preheat oven to 325 degrees F and place rack in center of oven. Butter, or spray with a non stick vegetable spray, an 8 inch square baking pan.

Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the sugar. Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Finally, stir in the flour and salt. If substituting 1/2 the butter, add the Greek yogurt now.

Pour into the prepared pan and bake for about 15 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from oven, and immediately sprinkle the brownies with the chocolate chips, miniature marshmallows and chopped nuts. Return the brownies to the oven and bake for about 2-3 minutes, or just until the marshmallows start to melt (broil if you want the marshmallows browned). Remove from oven and let cool on a wire rack.

source : obsessivecooking

Triple Chocolate Cherry Brownies


Triple Chocolate Cherry Brownies

Yield : 9″ x 9″


6 oz bittersweet chocolate chips (about 1 cup)

½ cup unsalted butter

2 eggs, room temperature

¾ cup sugar

¼ tsp salt

2 tsp vanilla extract

⅔ cup all purpose flour

4 oz white chocolate chips (about ⅔ cup)

½ cup mini semi-sweet chocolate chips

10 oz jar maraschino cherries, drained, halved, and patted dry

  1. Preheat oven to 325F.
  2. Spray an 8×8 or 9×9 pan with cooking spray and line with parchment paper. Let paper extend over two sides for easy removal of brownies.
  3. Melt bittersweet chocolate and butter together in a microwave safe container. Heat on high for 30 second, stir. Repeat. Let sit for a few minutes and stir again. Chocolate should be smooth and completely melted. If not, heat on 50% power for in 15 second intervals until melted.
  4. Beat eggs and sugar together in a medium bowl with a fork.
  5. Mix in salt and vanilla extract. Stir in melted chocolate mixture.
  6. Stir in flour just until combined.
  7. Stir in white chocolate chips, mini chocolate chips, and cherries.
  8. Pour into prepared pan and smooth top.
  9. Bake for 25-30 minutes or until center has set.

source : momontimeout

Cherry-Stuffed Brownie Bites

Black Forest brownie Bites SPS3

Black Forest Brownie Bites



¼ cup butter {56g}

3 oz semi-sweet chocolate, coarsely chopped

¼ packed brown sugar {55g}

¼ granulated sugar {50g}

1 large egg

½ tsp vanilla extract

¼ cup + 1 tbsp all purpose flour {39g}

18 maraschino cherries, drained thoroughly

whipping cream to top

Black Forest brownie Bites SPS


  1. Pre-heat oven to 350°F. Line a mini muffin pan with 18 paper liners. Set aside.
  2. In a small pot, combine the butter and chocolate. Melt over medium-low heat, stirring frequently until everything is melted and smooth. Pour into a medium bowl and add the sugars. Mix until no lumps remain.
  3. Allow bowl to cool slightly, and stir in the egg and vanilla. Mix until completely incorporated.
  4. Add the flour and stir until completely combined.
  5. Spoon mixture into lined mini muffin trays, filling no more than ⅔ full. Press a maraschino cherry into the middle of each brownie.
  6. Bake for 10-12 minutes, until a toothpick comes out cleanly from the side of the brownie.
  7. Allow to cool completely in the pan.
  8. To serve, top with whipping cream.
  9. Brownies will keep up to 5 days in a sealed container.

Black Forest brownie Bites SPS2

source:  sweetpeasandsaffron