Fudgy Chocolate Chip Brownies


These are my absolute favorite brownies!! And you know what they’re perfect for?… Brownie Sundaes topped with caramel sauce! They’re also good on their own. It’s one of my favorite desserts and summer time treats! And one of my mom’s favorites as well!


These brownies are so fudgy, chocolatey, and chewy! I haven’t found many brownies that even compare to these. I don’t normally add nuts to these, but they would be wonderful with pecans, walnuts, or even hazelnuts!


As with most of the things I bake, I used Ghirardelli chocolate chips (60% Semi-sweet). They are my favorite chocolate chips to use! I love a darker chocolate, and I think that they really take these brownies to the next level. I have made them with milk chocolate chips and they’re good, but not the same as when I use the darker chocolate chips. Use whatever you desire, but the dark chocolate is much better, in my opinion.



2 sticks butter, unsalted

3/4 cup cocoa powder


2 cups granulated sugar

4 eggs

1 cup AP flour

1 tsp. vanilla bean paste

1 tsp. pure vanilla extract

1/2 tsp. salt

1 1/2 cups Ghirardelli chocolate chips

1 cup chopped nuts (Optional but pecans, walnuts, or hazelnuts would be yummy!)



  1. Preheat the oven to 350 degrees Fahrenheit. Grease a 9 X 13 pan and set aside.
  2. Melt the butter in a small pot. Once melted, pour into a mixer with the paddle attachment. Add the cocoa powder. Mix. Scrape down the sides of the bowl after adding ingredients.
  3. Add the sugar and mix until incorporated. Add the eggs one at a time and mix well after each addition. Add the vanilla extract and vanilla bean paste. Mix.
  4. Add the flour and salt. Mix well and finally add the chocolate chips and nuts if desired. Mix until combined.
  5. Spread the batter in the greased 9 x 13 pan. Bake until done, about 25-30 minutes.
  6. Let cool and enjoy on their own or with ice cream and caramel sauce! Yum!!





Gluten-Free Coconut Chocolate Chip Cookies!


These gluten-free coconut chocolate chip cookies are SO good you won’t taste the difference! They turned out so much better than I ever expected they would. I also thought it would take me more than 3 batches to figure out the right combination of ingredients.

I had found a really good coconut chocolate chip cookie recipe a few years ago and wanted to see if I could make them gluten-free. After some testing and tweaking, I found the winner!


This third test batch is very close to my first variation, but I used a combination of brown and granulated sugar. Instead of all coconut oil, I used half shortening. I also froze them before I baked them to help prevent them from spreading too much like the first batch. The result…a thick and chewy cookie! Tastes just as good as it looks! And you can’t even tell it’s gluten-free by looking at it! Needless to say I am very happy with the end result!



¼ cup coconut oil         Coconut6

¼ cup shortening

¼ cup brown sugar

½ cup granulated sugar

1 egg

2 tsp. pure vanilla extract

1 cup almond flour

½ tsp. baking powder

½ tsp. salt

1 cup chocolate chips (I used Ghirardelli Semi-sweet 60% as usual.)

1 cup sweetened coconut flakes

½ cup chopped pecans



  1. Cream together the coconut oil, shortening, and both sugars in the mixing bowl with a paddle attachment.
  2. Add the egg and mix on medium high for about 30 seconds or until incorporated. If the egg is cold, it could make the coconut oil form chunks and you don’t want that. This is why I recommend turning up the speed after adding the egg. Otherwise, you could add a room temperature egg and would not have to turn the speed up on the mixer.
  3. Next add the vanilla. Mix until incorporated.
  4. Add the almond flour, baking powder, salt, coconut, and chocolate chips. Add the pecans at this time if using them.
  5. Scoop onto 2 parchment lined cookie pans. Freeze for 15 minutes. Preheat the oven at this time to 350 degrees Fahrenheit.
  6. Bake for 12-14 minutes. Yield is approximately 21 cookies depending on size of desired cookies.


Everyone can enjoy these cookies!

Peanut Butter Truffles!


These peanut butter truffles were my favorite of the three truffles I made for my Chocolates & Confections final a few weeks ago. I love peanut butter and chocolate desserts so I thought I’d make a truffle with those flavors for my final. They turned out soo good!

Instead of dipping them in chocolate, I thought I would roll them in peanuts to add some texture and extra peanut flavor. I was very happy with how they turned out and my decision to roll them in peanuts instead of dipping them in chocolate.


Above is my chocolate box that I made for my final. I’ve never made one, and we didn’t get to practice making one in my class. So I guess you could say I was a little nervous with how it would turn out or if it even would. The process of making it was a little stressful, especially because I’m a bit of a perfectionist. However, when I was all finished, I was extremely happy with how it turned out.

I love piping filigree so I knew I wanted to use that to decorate the box. One of the last things we learned in class was how to make chocolate clay and how to make flowers out of it. I enjoyed it so much I thought I would use that as a decoration for my box as well.


It’s not perfect, but I like that about it. Things went wrong in the process of making it, but it’s all in how you cover up your mistakes.


Along with these wonderful peanut butter truffles I made, I also made white chocolate amaretto truffles and coconut joys! These ones were also quite delicious, but the peanut butter truffles were my favorite.

I hope you get a chance to make and enjoy these amazing truffles! They’re very easy to make and worth making!

Here’s the recipe!



4 oz. heavy cream

1 Tbsp. light corn syrup

2 oz. peanut butter

1/2 Tbsp. unsalted, softened butter

7 oz. Dark chocolate (I used Ghirardelli 60%.)

1/2-3/4 cup chopped peanuts

A small amount of dark chocolate for rolling the truffles before coating in peanuts.



  1. Line a 9×9 pan with parchment.
  2. In a small pot, add the heavy cream, corn syrup, and peanut butter and bring to a boil. Stir until peanut butter is melted and no longer in a clump.
  3. Pour over the chocolate. Let it sit for a minute.
  4. Add the butter, and stir until smooth.
  5. Pour into the parchment lined pan. Place plastic over the top so that it is touching the truffle filling. Refrigerate for about 30 minutes to 1 hour or until firm.
  6. Depending on how firm the truffle filling is, you can scoop it right away or put it in the mixer with the paddle attachment for a little bit until it comes together and can be scooped. (Maybe a minute or 2)
  7. Use desired truffle size. I used the smallest scoop I could find. A regular cookie scoop might be a little big. A spoon could also be used if you don’t have a scoop.
  8. Refrigerate for 10-15 minutes. Roll them so they are smooth.
  9. Melt a small amount of dark chocolate (1/4 cup approximately) and coat them with one hand while rolling them in chopped peanuts with the other. (If you have another person to help with this it would go a little easier but not necessary.)
  10. After each truffle is placed in the nuts, let them sit there for a minute or so before taking them out. This gives the nuts a chance to stick onto the truffle.
  11. This recipe yields about 18-20 truffles depending on size.



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