Fudgy Brownie

The type of brownies you dream about. The ones you hope show up at the potluck because you want to stuff all of them in your face. Also the ones you have to plan to have a sharing option because you will eat the entire pan by yourself otherwise.

The recipe also works gloriously well in a gluten-free option, just swap the flour one for one with your gluten-free all purpose mic (no adding xantham or guar gum). The first time I tasted those they were done with quinoa flour and I am immensely sad that quinoa flour went up in price. It added a little something that I miss.

1 1/2 cup butter (3 sticks)
1 1/4 cup cocoa, sifted
2 3/4 cup sugar
1/2 tea spoon salt
5 eggs
2 tea spoon vanilla extract
1 2/3 cup flour
1 cup good dark chocolate


1. Line a 9×13 baking mold with aluminum foil. Spray with Pam (or grease with butter) and set aside. Pre-heat the oven to 325F.

2. In a medium to large pot, melt the butter.

3. Once the butter is melted, turn the heat off. Add the cocoa.

4. Whisk until smooth.

5. Add the sugar and the salt.

6. Whisk together. It will turn into a gritty mess. Don’t panic. If it’s still hot, set aside. You need it warm, not hot,

7. Add two eggs and whisk them in.

8. It should smooth out as soon as the eggs get incorporated. Add the remaining 3 eggs and whisk well.

9. Add the vanilla extract. The batter should be smooth and shiny by now.

10. Sprinkle the flour on top.

11. Switch to a spatula and fold the flour in until just incorporated.

12. Add the dark chocolate and mix until distributed.

13. Transfer to the prepared foil lined pan. Bake for 35 minutes.

14. Remove from the oven and let cool fully in the pan, on a cooling rack. This will take a minimum of 3 hours.

15. Once cooled, turn over on a cutting board, using the foil sling to help things along.

16. Cut into small squares.

17. Serve room temperature. Can keep 3 days or so in a sealed container. If you have sufficient will power.



As requested by my brother as his birthday cake. I think next time I’ll swap the rum for some coffee liquor, but otherwise this a creamy not too sweet nearly perfect version of the classic Italian cake.

For the syrup
1/2 cup sugar
1 1/2 freshly brewed espresso
1/3 cup rum
1/3 cup water

For the cake
1/3 cup sugar
6 egg yolks
3/4 cup heavy cream
450g mascarpone cheese
1 1/2 tea spoon vanilla extract.
45 ladyfingers (approx)
1-2 table spoon unsweetened cocoa powder


1. In a small saucepan, combine the sugar and water for the syrup. Bring to a boil to dissolve the sugar.

2. While the sugar is melting, brew the coffee.

3. Pour the coffee into the sugar syrup and set aside to cool to room temperature.

4. In a heat proof bowl combine the sugar and egg yolks for the filling.

5. Whisk together until the sugar is fully dissolved and the color lightens (2 minutes or so).

6. Pour about 2 inches of water in a saucepan and bring to a simmer. Put the bowl over the saucepan (making sure the bottom doesn’t touch the water) and heat the egg yolks while whisking continually until tripled in volume and thick (8-10 minutes).

7. Remove the eggs from the heat and allow to cool to room temperature. Keep an eye on them and stir often as they cool.
Add the rum to the coffee syrup.

8. While the eggs are cooling whip the heavy cream.

9. In the bowl of a mixer, combine the mascarpone cheese and the vanilla extract. Whisk together until fluffy.

10. The eggs should be cool by now. The picture isn’t clear, but they will have continued to thicken as they cool, turning into a nice ribbon texture.

11. Add the eggs to the mascarpone.

12. Beat until well combined and smooth.

13. Remove from the mixer and fold in the whipped cream with a spatula.

14. Assembly time!
Pour the coffee syrup in a large shallow plate (here, I’m using a pie plate).

15. Soak lady fingers one or two at a time and line the bottom of an 8×8 pyrex baking dish.
Note : 9×9 would probably yield a cleaner result, but 8×8 is what I have so meh.

16. Spread 1/3 of the filling over the ladyfingers.

17. Repeat with more cookies.

18. Spread over 1/2 of the remaining filling.

19. Last layer of cookies.

20. Bang the dish a bit on the counter to make everything settle then add as much of the filling as will fit (here is the reason for the note about the dish’s size).
Wipe anything that spilled over, cover with plastic wrap and refrigerate for at least 6 hours and preferably overnight.

21. When ready to serve, remove the plastic wrap and dust cocoa over the surface.

22. Spoon out into portions and enjoy!

Irish Carbomb Cupcakes

Delicious boozy cupcakes, super moist. Essentially a very slight variation from this recipe from Smitten Kitchen. I ended up buying a melon baller spoon just for making these. I highly recommend it, makes the process much easier.

I didn’t use the whiskey pictured in the end, the chocolate I use is very present and it was getting lost. I ended up using some of this one instead.

Makes 24 cupcakes.

Ingredients for the cupcakes:
1 cup Guinness
1 cup unsalted butter
3/4 cup cocoa powder
2 cups all purpose flour
2 cups sugar
1 1/2 tea spoon baking soda
1/2 tea spoon salt
2 large eggs
2/3 cup sour cream

Ingredients for the ganache center:
8 oz 70% dark chocolate
2/3 cup cream
2 table spoon salted butter, room temperature
3 table spoon whiskey (I didn’t use the one picture)

Ingredients for the icing:
8 oz mascarpone cheese, room temperature
4 table spoon Bailey’s Irish Cream
1/2 cup icing sugar



1. Pre-heat the oven to 350F.
In a medium sauce pot, combine the unsalted butter and the Guiness. using low heat melt the butter into the beer (you don’t want this to boil).

2. Meanwhile, combine together the flour, sugar, baking soda and sat.

3. Once the butter is melted give it a good whisk to emulsify the liquid.

4. Add the cocoa powder.

5. Whisk until smooth. Then set aside to cool slightly.

6. In the bowl of a mixer combine the sour cream and eggs.

7. Beat until smooth.

8. While the mixer is running on low, slowly drizzle in the butter, beer and cocoa mix. Don’t go too fast, you want to temper the eggs, not curdle them.

9. Add the dry ingredients in two batches. Stir until just combined.

10. Line muffin trays with liners and fill with the batter (aiming for 3/4 full). The batter will be very loose and liquidy.

11. Bake for 17-20 minutes or until a tester comes out clean.

12. Remove from the trays and allow to cool fully.

13. Using the magical melon baller spoon, scoop out a cavity in the middle of each cupcake (keep the scraps, they are delicious).

14. In a small sauce pot warm the cream until just below a boil.

15. Weight the chocolate in a heatproof bowl and pour the cream over it.

16. Working fast while the cream is warm, stir until the chocolate is nice and smooth. Add the room temperature butter and the whiskey. Stir until smooth and shiny.

17. Transfer the ganache to a piping bag (in my case the classical ziploc bag held up in a mason jar).

18. Pipe the still warm (but not hot!) ganache into the cavities you carved out earlier. Allow to cool fully; the ganache will set at room temperature.

19. Once the ganache is set, combine the icing ingredients in the bowl of a mixer.

20. And beat until smooth.

21. If you have talent pipe over the cupcakes. I tend to just use an offset spatula and smear the icing over them.

22. These keep well in the fridge for a couple of days but are best eaten room temperature. So take them out a least an hour before serving to let them warm up. Enjoy!

Crinkle Cookies

Moist and dense but maybe skirting a little close to the overly sweet side. Excellent to satisfy a chocolate craving however.

125g 70% dark chocolate
4 table spoon unsalted butter
1 1/2 cup flour
1/2 cup cocoa powder
2 tea spoon baking powder
1/4 tea spoon salt
4 eggs
2 cups sugar
1 tsp vanilla extract
1 1/2 cup mini semi-sweet chocolate chips
1/2 cup icing sugar


1. In a bowl, combine the flour, cocoa powder, baking powder and salt. Set aside.

2. In a double boiler, melt the 70% chocolate and butter. Stir to combine.

3. Meanwhile, combine the eggs, sugar and vanilla extract in the bowl of a mixer.

4. Beat the eggs until light and thick.

5. Your chocolate should be melted now. Take off the heat to cool for a minute.

6. Once the chocolate is no longer scalding, pour it into the eggs with the mixer running on low.

7. Add the dry ingredients and stir until just combined.

8. Stir in the mini chocolate chips.
Then stick the whole bowl in the fridge for 2 hours.

9. Once your dough has chilled, pre-heat the oven to 325F. Line a cookie sheet with parchment paper.
Spoon out dough and roll between your palms (aim for roughly golf ball sized). Put the powdered sugar in a shallow bowl and Roll in powdered sugar and roll the dough in it. Roll between your palms again to remove the excess.

10. Bake for 13-14 minutes. They will be very soft and look a bit underdone, this is normal.

Allow to cool for 5 minutes on the cookie sheet before moving to a cooling rack. This should be just about enough time to prepare the next batch.

11. Keep in an airtight box (they dry fast). Yields about 30 cookies.

Triple Chocolate & Almond cookies

Also known as my “death by chocolate” cookies. Very rich, dense and sweet but not cloying.

One recipe makes for 4 dozen cookies or more, so plan to share them.

2 1/2 cup flour
2 table spoon almond liqueur
3/4 tea spoon baking powder
3/4 tea spoon baking soda
3/4 tea spoon salt
1/2 cup cocoa
1 cup butter (2 sticks)
1 1/2 cup sugar
1/2 cup brown sugar
2 eggs
3 tea spoon vanilla extract
3/4 cup milk chocolate chips
3/4 cup mini semi-sweet chocolate chips
100g of slivered almonds



1. Pour the almonds into a cake mold or on a small cookie sheet.

2. Set the oven to broil and cook the almonds until brown and fragrant. Remove from oven and transfer immediately to a cold bowl. Set aside and allow to cool completely.

3. Pre-heat the oven to 375F.

4. Cut the room temperature butter into chunks and put in the bowl of the mixer (or large mixing bowl)

5. Beat the butter until it is a bit lighter and fluffy. Scrape down the sides of the bowl.

6. Add the eggs one at a time, beating well between each. Add the almond liqueur and the vanilla extract.

7. In a large mixing bowl, combine the flour, sugar, brown sugar, salt, baking powder and baking soda.

8. Add the dry ingredients to the wet ingredients in 4 steps, until everything comes together.

9. In a very large mixing bowl, combine the almonds, chocolate chips and mini chocolate chips.

10. Transfer the dough to this bowl and knead until all the chocolate chips and almonds have been incorporated.

11. Pinch off a bit of the dough (about a large tea spoon to a small table spoon worth) and roll between your hands until smooth. Lay the dough balls on a cookie sheet lined with parchment paper.

12. Bake for 9 minutes. They should barely be firm around the edges. Allow to rest for 30 seconds to a minute once out of the oven to firm the cookies then transfer to a plate or cooling rack.

Pudding au Chocolat

And the second dish I did with my mother. This is my grand’mother’s recipe for a chocolate pudding cake. Basically a chocolate version of a “pudding chômeur”

It’s delicious and decadent, but please, do eat it warm (or warm it up in the microwave for 20 seconds before eating). You can cut back on the sugar in the cake mix, if you want a slightly less overwhelmingly sweet result.

Cake Mix
1 cup flour
1 1/2 tea spoon baking powder
5 table spoon cocoa powder
1/2 tea spoon salt
3/4 cup of white sugar
3/4 cup of milk
1 tea spoon vanilla
2 table spoon of melted butter

Syrup Mix
1/2 cup white sugar
1/2 cup brown sugar
1 cup of boiling water.


1. Pre-heat the oven to 350F

2. In a large bowl, whisk together the dry ingredients.

3. Add the milk, vanilla extract and melted butter. Mix until smooth.

4. In a separate bowl, mix the sugars from the Syrup Mix above.

5. Transfer the cake batter to a greased mold.

6. Cover the batter with the mixed sugar.

7. Pour the boiling water over the sugar. The water really has to be boiling, not merely warm. Be careful not to burn yourself.

8. Run a butter knife through the cake batter a few places to allow the water to reach the bottom.

9. Cook for 30-40 minutes, until the top of the cake has a dried and cracked appearance.

10. Cut to serve. Spoon some of the syrup at the bottom over the cake as you serve it.

11. Serve warm (or re-heated) with a scoop of vanilla ice cream.

Chocolate and hazelnuts muffins

Muffins. The ever versatile breakfast and snack. The hardest part of making these was finding the hazelnuts at the grocery store. The next time I make them I might add some chunks of milk chocolate, to give them an extra chocolate punch.

2 cups flour
2/3 cup cocoa
1 1/4 cup sugar
1 table spoon baking powder
1/2 tea spoon salt
2 large eggs
1/2 cup non-sweetened apple sauce
1 cup of milk
1/2 chopped hazelnuts.


1. Pre-heat the oven to 400F. Put paper lines in your muffin pan.

2. In a bowl, mix together the flour, cocoa, sugar, baking powder and salt.

3. In a larger bowl whisk together the eggs, the milk and the applesauce.

4. Add the dry ingredients to the wet ingredients and stir until just combined.

5. Add the hazelnuts and mix until just combined.

6. Separate the dough equally into the muffin pan.

7. Bake for 20 minutes. (A skewer should come out clean from the center of the muffin)

8. Allow to cool in the pan for a few minutes, then transfer to a cooling rack, or enjoy while still warm.