classic fudge brownies

There is not much better than a super rich and decadent brownie. I prefer mine with a chewy, fudgy, almost-raw batter consistency as opposed to one that is cake-like, and I’m happy to say these fit the bill perfectly. Use high quality chocolate, like Guittard, Valrhona, or Ghirardelli, if possible. One tip for making sure your brownies get that beautiful, shiny, and crackly top- whisk the sugars into the warm, melted chocolate mixture. This allows the sugar to rise to the top while baking, and creates the perfect crackly top over a deliciously fudgy interior. Also, you’ll notice I use no leavener (baking soda or powder) in this recipe. Most fudgy brownies don’t need it, but if you prefer a slightly airier, cakey brownie, then you can add 1/4 tsp of baking soda. These are a classic staple in my household, and I love whipping up a batch whenever the chocolate craving hits!

Classic Fudge Brownies:

Preheat the oven to 350° F. Line a 9-inch square pan with parchment paper, allowing for extra to come up over the sides. Nonstick spray (or butter) both the pan and the parchment paper.

In a saucepan, melt the butter with both chocolates over low heat, stirring occasionally. Remove from the heat, whisk in both sugars until dissolved and mixture is grainy. Add in eggs, vanilla and coffee (if using), whisking until frothy. Fold in flour, cocoa powder, and salt until just combined. Lastly, add any mix-ins, if desired. 

Pour the batter into the prepared pan and smooth the surface. Sprinkle extra salt over the batter. Bake for about 30 minutes, until the edges are set but the center is still a bit soft. You may test with a cake tester, and be careful not to overbake! Lift the brownies from the pan using the loose ends of parchment paper, and allow to cool completely. Cut the brownies into squares and enjoy! Store in an air-tight container at room temperature or in the refrigerator. Makes 9 large brownies.

*Adapted from Chewy Fudge Brownies by NYT Cooking, Extra Nutty Dark Chocolate Fudge Brownies by Joy the Baker, and Ultimate Brownies by Handle the Heat.

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tartine bianco

I was so excited when I heard that the Tartine Bakery group was opening here in Los Angeles. I have a huge soft spot for this San Francisco-based restaurant and bakery, so to have one open so close to me was wonderful news. The Manufactory, as its known, is also conveniently located at The Row DTLA, which is a cute open-air facility with plenty of fun shops and restaurants to pop into. Whether you’re in the mood for a more formal sit-down meal, or looking to grab a quick coffee or soft serve to-go, The Manufactory’s got you covered. There’s The Market for tasty flatbreads and specialty food items, The Ice Cream & Coffee Window for drinks, baked goods and ice cream, Tartine Bianco serving seasonal Cali-Italian cuisine, and finally Alameda Supper Club for a more elevated private dining experience. All of that housed under one roof! The space itself is beautiful too- huge windows that allow light to flood in at all hours of the day- with a super modern, industrial feel, and a large, shared open kitchen.

On a couple recent visits, we’ve dined at Tartine Bianco, the all-day restaurant whipping up all kinds of delights with fresh ingredients from the farmers market. It’s very comparable to its San Fran counterpart, Tartine Manufactory, a place I’ve dined at and absolutely loved. One main focus of the menu is the famous Tartine Bread (duh!), and food good reason. Choose from toasts, smørrebrøds, and flatbreads, or just get the bread basket with a couple of dips and go to town. Oh my glory, it’s honestly some of the best bread I have ever tasted. Baked to perfection, doughy and chewy on the inside, with the perfectly crisp, crunchy crust. Do yourself a favor and order a loaf to-go as well so you can keep the enjoyment going for a couple more days! The rest of the meal did not disappoint either, from the grilled beets with chermoula to the lamb shank with sunchokes to the malted brownie sundae, you really cannot go wrong. And how pretty is that chicken liver toast?! It’s practically a work of art. Click through the slideshow below to check out the rest of our fantastic meal, and get ready to drool! I look forward to picking up some bread and pastries, and perhaps (read: definitely) making a pit stop at the Ice Cream Window for some delicious soft serve very soon!

cheesecake brownies

My husband loves chocolate and cheesecake, so when I'm baking something for him, those flavors always come to mind. A decadent combination of the two would pretty much be the ideal combo to him, so cheesecake brownies seemed like an easy, but perfect solution! Rich and fudgy brownies are already great on their own, and I like 'em the fudgier the better! But now add a layer of cheesecake to the mix, and you've got yourself one seriously tasty treat. If you want, you can lightly swirl in the cheesecake batter to the brownie batter, creating a cool marbled effect on your brownies! I got a little carried away in mixing, so no picture-perfect marbling, but I promise they tasted great anyway! PS- I like using flatter, wider chocolate feves or discs instead of regular chips, and Valrhona makes great ones!

Cheesecake Brownies:

  • 1/2 cup unsalted butter, cut into pieces

  • 1 cup bittersweet chocolate chips, divided

  • 3/4 cup turbinado sugar

  • 2 large eggs

  • 1/2 tsp pure vanilla extract

  • 2/3 cup all-purpose flour

  • 2 tbsp unsweetened cocoa powder

  • 1/4 tsp salt

  • 8 oz. cream cheese, well softened

  • 1/3 cup turbinado sugar

  • 1 large egg yolk

  • 1/4 tsp pure vanilla extract

Preheat oven to 350°F and butter an 8-inch square baking pan. For the brownie batter, melt butter and 1/2 cup chocolate chips in a double boiler over simmering water, stirring occasionally, until smooth. Remove from heat and whisk in sugar, eggs, and vanilla until well combined. Whisk in flour, cocoa powder, and salt until just combined and spread batter evenly into baking pan.

For the cheesecake batter, whisk together cream cheese, sugar, egg yolk, and vanilla in a small bowl until smooth. Dollop large spoonfuls over brownie batter, then swirl in with a butter knife to create a marbled effect. Alternatively, you may mix the two together more evenly.

Sprinkle remaining chocolate chips over the batter. Bake until edges are slightly puffed and center is just set, about 35 minutes, then allow to cool. These are equally as delicious warm out of the oven as they are at room temperature or chilled, although the brownies will be much easier to cut if chilled. Makes nine 3" square, thick brownies.

*Adapted from cheesecake-marbled brownies by Smitten Kitchen.

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deliciously ella

I've been following Ella Mills (@DeliciouslyElla) for a while now, and was super excited when she opened The MaE Deli (now called Deliciously Ella) along with her husband, Matthew. Now with multiple locations around London, the delis offer natural, seasonal, and delicious food. While I (luckily) don't have any allergies or need to avoid any specific ingredients, all the food at The MaE Deli is free from wheat, dairy, additives, and refined sugar, making it the perfect, healthy spot for breakfast or lunch for just about anyone. On a recent trip to London, I visited twice, and loved all the fresh, colorful options to choose from. I created my own "MaE Bowl", with miso broccolini salad, sweet potato with coriander tahini, cauliflower & broad bean falafel, and grilled vegetables with sorrel pesto, all topped with avocado pesto dip! Talk about a mouthful, but this is my favorite kind of lunch. Veggie-based, full of flavor, and super healthy and satisfying!

You know me- I rarely pass on the sweets, and this occasion was no different. The fudgy brownie tastes sinful and indulgent, but is far from it. I love when a dessert still tastes rich and decadent, but isn't full of a bunch of processed crap! Win-win! And how pretty is the hot pink frosting on that red velvet cupcake?! You can now also buy Ella's energy balls in various stores around London (like Whole Foods!). These bite-sized treats, made from nuts and fruits, are great, quick sources of energy and protein, and delicious to boot! I like keeping a few in my bag for whenever I start to get hangry. Here's hoping a NYC location opens soon! 

healthier black bean brownies

 

My best friend Stephanie is a registered dietician and plant-based chef who runs a vegan food truck in Texas called Ripe Cuisine. You can find tons of delicious, yet good-for-you recipes on her site, many of which you'd never know are vegan! Her motto is "eat with a purpose", and it's comforting to know you can do just that, even when a craving for sweets hits! When I want a brownie, I want it to be rich and fudgy, and that's exactly what these are. Stephanie's recipe includes a secret ingredient- black beans- but don't let that deter you. I promise you'll enjoy these just as much as any butter and egg-filled brownie, but you can feel good about the fact that they're both vegan and gluten free!

Flourless Fudge Brownies:

  • 1 cup dark chocolate chunks

  • 1/4 cup coconut oil

  • 2 cans black beans, drained & rinsed

  • 1/2 cup unsweetened cocoa powder

  • 3/4 cup coconut palm sugar

  • 2 tbsp maple syrup

  • 1 tbsp vanilla extract

  • 1/2 tsp sea salt


Preheat oven to 350 F. In a double broiler, melt chocolate and coconut oil together. Remove from heat and set aside.

In a food processor fitted with a steel blade, combine black beans, cocoa powder, palm sugar, maple syrup, vanilla extract, and salt. Pulse a few times to begin to breakdown beans, and with the motor running, pour in the melted chocolate-coconut oil mixture.

Continue to process until smooth, stopping to scrape down the sides of the work bowl, as needed. If adding in extra chocolate chips, nuts, etc., now is the time to stir them into the batter.

Using 1 tablespoon coconut oil, grease a 9 inch x 9 inch pan and pour in brownie batter. Bake for 45 minutes until brownies are set. Allow to cool for 30 minutes for brownies to firm up before cutting. Allow them plenty of time to cool and firm up before cutting. Enjoy!

*Makes 9 large brownies

**Optional additions- maca powder, extra chocolate chips, chopped nuts, shredded coconut, nut butter or dried fruit

***Recipe from Ripe Cuisine

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