Chocolate Cinnamon Brownies



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  • 1/2 cup flour
  • 1-1/2 tsp cinnamon
  • 1/8 tsp salt
  • 6 oz semi sweet chocolate
  • 3/4 cup room temperature butter
  • 4 large eggs
  • 1 cup sugar
  • 1-1/2 tsp vanilla
  • 1 cup chopped walnuts (or pecans)

Grease and flour an 8″ square pan. Mix flour, cinnamon and salt and set aside. Melt the butter and chocolate in a bowl over simmering water.

In a mixer, beat the eggs and sugar until thick.  Add vanilla.  Stir in flour mixture and blend well. Fold in nuts. Pour into prepared pan and bake at 350 for about 30-35 minutes.


  • 6 oz. semisweet chocolate
  • 2 tbsps butter
  • 2 tbsps heavy cream

Melt all in a bowl over simmering water and stir until smooth.  Pour over brownies. Refrigerate until set, about 2 hours.

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Black and White Brownies


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Start with 5 ramekins, well buttered and dusted with cocoa. Set them aside.

  • 4 oz. good chocolate chopped
  • 9 tbsps butter
  • 2 eggs
  • 3/4 cup sugar
  • 1/2 cup flour
  • 1/2 tsp salt
  • In a bowl over simmering heat, melt the chocolate and butter.  Set aside to cool a little

In a bowl, mix the 2 eggs and the sugar until well blended.  Add the flour and salt, blend, and set aside.

  • 4 oz. soft cream cheese
  • 1/8 cup sugar
  • 1/2 tsp vanilla
  • 1 egg

In a mixer, combine the cream cheese, sugar and vanilla and blend well.  In a small bowl, beat the egg and add approx 1/2 of the egg to the cream cheese mixture.  Beat until smooth.

Fill the ramekins about 60% full.  Put a dollop of the cream cheese  mixture on top.  Using a knife, spread the cream cheese mixture into the batter, being careful to keep it away from the sides of the ramekin.

Bake at 350 degrees for about 30-35 minutes or until browned and center is a bit firm.  Cool and then unmold and serve.

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White Chocolate Brownies with Matcha Glaze


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  • 8 oz. good white chocolate chopped
  • 1 tbsp vanilla
  • 1/2 cup soft butter
  • 1-1/4 cups flour
  • 2 eggs
  • 3/4 tsp salt
  • 1/3 cup white sugar
  • extra white or dark choc bits – optional

Grease and flour a 9 x 9 pan

Melt white chocolate and butter over simmering water – stir until smooth and set aside.

In mixer bowl, beat eggs and with mixer running, gradually add the sugar and vanilla.  Drizzle in the white chocolate mixture and blend.

Combine the flour and salt and add to the mixture.  Add any bits.  Spread into prepared pan

Bake at 350 degrees for about 25 minutes or until toothpick comes out clean.

Cool completely.

Matcha Glaze

Combine 1-1/2 cups confectioners sugar with 2 tsp matcha powder.  Add 2-4 tbsps milk to make a thick, pourable glaze.  Pour over brownies and spread to edges.  Let matcha glaze set. Continue reading

Fudgy Brownie Bars

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For the base:

1-1/2 sticks butter
2 cups flour
1/2 cup brown sugar

In a food processor, blend all until crumbly. Press into a 13×9 pan, pat down. Bake in a 350 degree oven for 20 minutes.


8 oz. chocolate bits
2 sticks butter
1-1/2 cups sugar
4 large eggs
3/4 cup floour
dash salt

Melt butter and chocolate in a pot. Remove and add sugar, then eggs, then flour and salt. Pour over base.

Bake at 350 degrees for about35 minutes or until a toothpick comes out slightly moistened with crumbs.

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Butterscotch Brownies

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2-1/2 cups flour
2 tsps baking powder
1/4 tsp salt
pinch baking soda
8 oz. soft butter
2 cups brown sugar
2 large eggs
1 tsp vanilla
4 tbsps milk
10 oz semi sweet chips
1 cup chopped pecans or walnuts\

Grease and flour a 10×15 jelly roll pan.
Combine flour, baking power, salt and baking soda. In a large bowl, cream butter and sugar. Adds the eggs and blend well. Add vanilla
Add dry ingredients in steps along with the milk. Fold in the chocolate and nuts.

Spread in the pan and bake in a 350 degree oven for about 20-25 minutes until lightly browned

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