Deep Dish Nutella Stuffed Chocolate Chip Cookie


Everyone loves a good old chocolate chip cookie. Now take that cookie, roll it into one giant dough, stuff it with Nutella, and you’ll get the mother or all cookies.

Deep Dish Nutella Stuffed Chocolate Chip Cookie.


Who could resist a warm chocolate chip cookie served in a dish with warm chocolate oozing out of it? IT’s buttery and gooey on the inside – crispy and set on the outside – Nutella stuffed magical pie of-a-chocolate-chip-cookie will have you desperately scraping each and every crumb directly outta the pan like you’ve been starving for weeks.

My original plan was to stuff this with peanut butter, but with the heat we’re having, the jar I had turned bad, and since I’m traveling in a few days, I didn’t want to but one and leave half of it in the pantry. This naturally steered me to the jar of Nutella in my fridge.


In an attempt to use up everything in my fridge before I leave, I threw in some butterscotch kisses and even more chopped dark chocolate. Can we pause for a second to talk about the flavors going on here? The sweetness from the Nutella and the somehow salty hint from the butterscotch, then you get the hit from the dark chocolate makes it a real party in your mouth.


The first piece was cut out for the sake of the picture. But for serving, I just dumped a couple of scoops onto the cookie and dug in with spoons. But be careful, it’s guaranteed to be messy.


There really are no excuses not to make this cookie, I only had two guests and the whole dish was wiped out clean in a matter of seconds. However, you can use this recipe from Evil Twin Kitchen that will give you a smaller batch.

Deep Dish Nutella Stuffed Chocolate Chip Cookie
Makes one 9 in. pie
  • 100 grams (1 stick  butter, softened
  • ½ cup light brown sugar
  • ⅓ cup sugar
  • 2 teaspoons vanilla extract
  • 1 egg
  • 1 cup AP flour
  • ½ teaspoon baking soda
  • ⅓ teaspoon salt
  • ½ cup dark/semi-sweet chocolate chips
  • ⅓ cup nutella, melted
  • chopped dark chocolate and butterscotch kisses (Optional)


  1. Preheat oven to 175°c . Butter or spray a 9 in or pie dish and set aside.
  2. In a large bowl, combine the butter, sugars and vanilla, and whisk until light and creamy. Add the egg and whisk again until combined. Add the flour, baking soda and salt, and mix dry ingredients until just combined. Fold in the chocolate chips and spoon ½ the cookie dough onto the prepared pan.
  3. Melt the Nutella in the microwave for 30 seconds until it becomes thinner in consistency.
  4. Pour the Nutella over the cookie dough in the skillet evenly leaving some space from the edge. Add the chopped chocolate and kisses if using, then top with remaining cookie dough. The easiest way I found was to dollop spoonfuls of the cookie dough, then smoothing the layer with the back of a metal spoon (and your fingers if you need to). Sprinkle with remaining chocolate chips.
  5. Bake in preheated oven for 20-25 minutes for a gooey cookie. I like a soft, slightly underdone cookie. If you like a more “set” cookie, leave it for a few extra minutes, just careful not to overbake it, since the cookie will continue to cook when removed from the oven. Cool for about 10 minutes before serving, then top with some vanilla ice cream, chocolate or caramel fudge sauce.

Bon Appetit🙂

Cherry Almond Clafoutis


When it comes to dessert, I’ve always been a sucker for French baking. To me, I think they bring out the purest form of baking, be it with the use of the ingredients, the techniques or the flavors, every creation makes you just a little bit happier. And what more would you want from a dessert?

I’ve always talked about my struggle to find fresh fruits, so anytime I can get my hands on decent looking produce I just jump at the opportunity to whip up something fresh to make use of them as best as I can.

DSC_0378If you’ve never had, or heard of, clafoutis, it’s one of the easiest desserts you can make. Originating from rural southern central France, it takes its name from clafir, a dialect word meaning “to fill”. The best way to describe it is a “structured custard”. It uses a batter similar to that of a crepe, with added flour to thicken it. The juices of the fruit is perfectly contained within the batter. Typically served as a dessert, but I personally felt like it was the perfect breakfast, then again, I am an avid supporter of the #DessertForBreakfast movement.

The original classic recipe calls to keep the stone in the cherries, since it’s said that the stones give out an almond-y hint to the dessert. But since worrying about the pits breaking your teeth would keep you from indulging in the sweetness of the dessert, I decided to pit the cherries anyway. I have to be honest, I hardly felt like it made any difference, and my teeth were safe!


If you happen to stumble upon this post after cherry season is long gone, then it’s completely fine since you can use the base with any fruit of your choice. My sister made the same recipe using peaches and it turned out just as good.


One last note, try not to over bake it. I kept mine a couple of minutes more than needed, it still tasted great, just wanted it to be a bit creamier. So when checking on it, a toothpick inserted into the clafoutis should come out slightly clean, and leave it to rest on the counter.

If you’re on Snapchat, you can follow my weekly baking experiments on Roua.Wehbi, you’ll also get a few cat snaps here and there.

Makes one 9in. pie


  • 300 grams of sweet cherries, pitted and cut in halves
  • 2 tablespoons of blanched slivered almonds
  • 3 eggs
  • 3/4 cup of sugar
  • 1/2 cup of all-purpose flour
  • pinch of salt
  • 1 cup of whole milk
  • 3/4 teaspoon of almond extract
  • 1 1/2 teaspoons of vanilla extract
  • zest of one lemon


  1. Preheat oven to 180°C and butter a 9 in. baking dish. Scatter the cherries and slivered almonds over the bottom of the dish and put in the oven for around 6 minutes till the cherries are slightly softened.
  2. Whisk the eggs and sugars together until smooth. Add in the salt and flour and continue whisking til smooth.
  3. Add the milk, almond and vanilla extracts, and lemon zest. Whisk until smooth. Pour into the baking dish over the cherries and slivered almonds.
  4. Bake for 25-30 minutes or until lightly browned and a tester inserted into the center comes out slightly clean.
  5. When you pull it put of the oven it will wiggle a bit which is normal. Place on a wire rack to cool. The clafoutis will have puffed up quite a bit and will deflate while cooling.
  6. To serve, pair it with a scoop of vanilla ice cream, it will give it an added sweetness.

The clafoutis is best when eaten on the same day, since it will harden and turn rubbery. But I doubt any will last till then.

Bon Appetit🙂


Homemade Soft Pretzel Bites


I had my first pretzel when I was nine years old during the summer we visited my Aunt in Germany. It was a little kiosk in the middle of a park that smelled of bread and butter. The pretzels where warm, soft and chewy, with the bits of salt crushing between your teeth, and the buttery crust just makes it all perfect.

I always thought homemade pretzels were a time consuming  task, an impossible recipe to master, and quite honestly… a headache to make. But as is the case with many of my recipes, I decided to try it anyway due to lack of decent pretzels around.

I was pleasantly surprised one day when the whole thing too 30 minutes, start to finish. However I have to admit, the most disheartening part about the process is when you reach to the bowl and find out that it’s been wiped clean, not even a speck of salt left.

Worth the work? Yes. Worth the carb overload? Heck yes.


Salty, doughy, buttery bites of heaven. Served with a cheese sauce dip. It’s a 4-step simple recipe (no mixer required, just bring out that wooden spoon and stir away) with ingredients you can probably reach into your pantry right now and find just lying there. Just make the dough, roll and cut, boil in a baking soda bath, and bake. There are no shortcuts here. The baking soda bath will give your pretzels that authentic golden kiss and their fluffy centers. I also read something about using Lye solution instead of baking soda, but I have no idea what that is, and considering I live in a place where there are no mini marshmallows, I didn’t even bother looking. So if you know anything about it, let me know!


The dough comes together quickly, with little kneading required. You don’t have to let it rise either, just 10-minutes and it’s all set (enough time to clean up your work space)

And yes, I did mention cheese sauce. AVOID store bought ones. They’re overpriced, just filled with additives and lack the real cheese flavor. And let’s be frank, do you really want to ruin those perfect bites of heaven just because you got a bit lazy towards the end?


Soft. Golden. Chewy. Fluffy. Gone in 60 seconds.

Yield: I lost count. But I did manage to make 2 knotted pretzels.


For the Soft Pretzel Dough:

  • 1 1/2 cups warm water (lukewarm, no need to take temperature)
  • 1 packet  instant yeast (2 1/4 teaspoons)
  • 1 teaspoon salt
  • 1 tablespoon packed light brown sugar
  • 15 g  unsalted butter, previously melted and not scorching hot
  • 450-500g all-purpose flour + more for the counter surface to knead
  • 1/2 cup baking soda
  • 1 large egg, beaten
  • coarse sea salt for sprinkling

For the cheese sauce:

  • ½ Tablespoon unsalted butter
  • ½ Tablespoon all-purpose flour
  • ½ cup milk
  • 220 grams Cheddar cheese, grated
  • Honey Dijon mustard or Cayenne and hot sauce (optional)


  1. Dissolve yeast in warm water. Stir with a spoon until fairly mixed. Some clusters of yeast may remain.
  2. Add salt, sugar, and melted butter; stir until fairly combined. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add up to 1/4 cup more.
  3. To check if the dough is ready, poke it with your finger – if it bounces back, it is ready to knead.
  4. Turn the dough out onto a lightly floured surface. Knead the dough for about 3 minutes and shape into a ball. Place in a large mixing bowl that has been lightly coated with nonstick spray. Cover and let the dough rest in a warm area for about 10 minutes.
  5. Preheat oven to 200 C. Line two large baking sheets with silicone baking mats (Avoid parchment paper because they will stick to them). Set aside.
  6. With a sharp knife, cut ball of dough into 6 sections. Roll the dough into six long ropes. Cut the rope into 4 cm pieces to make bites.
  7. Boil 9 cups of water with the baking soda. Make sure it is rapidly boiling. Drop 8-10 pretzel bites into water and let sit for 20 seconds, don’t overcrowd the pan since the bites will puff up a bit.
  8. Remove with a spatula and place onto the prepared baking sheet. Make sure the bites aren’t touching.
  9. Brush beaten egg over each pretzel bite. Sprinkle with sea salt. Bake batches for 15 minutes each, or until golden brown.
  10. Remove from oven and let cool for a few minutes before eating.
  11. For the Cheese sauce: Melt the butter in a medium saucepan over medium heat. Add the flour and cook 1 minute. Whisk in the milk and cook until slightly thickened. Remove from heat and stir in the Cheddar cheese until smooth and all of the cheese is melted. Season with salt and pepper, to taste (optional: add a dollop of honey Dijon mustard for an extra kick, or even some cayenne pepper and hot sauce for a spicy version).
  12.  Pretzel bites remain fresh for up to 3 days in an airtight container, though they will lose some softness.

P.S. I’m also guilty of eating the bites with Nutella spread all over them.

Bon Appetit :)

S’mores Brownies


Where I come from, s’mores aren’t really a thing. I didn’t grow up having them. Our idea of campfire side snacks were a bag of nuts, chips, and a bunch of basic snacks. I have to mention though, the highlight of any camping trip for me was always the potato bakes in aluminum foil over the died down fire.


However, as a kid I had a hobby. A weird one. I used to stick marshmallows on toothpicks, and just watch them turn gooey and brown over the stove. This was usually followed by my mother yelling at me because of the mess that I made, and the hours she had to spend cleaning off the burned marshmallow bits.

When I grew older, I found out that I actually, partly, had something figured out. (I was a truly perceptive genius). What I lacked was the guidance to show me the ways to a good S’more!

Fast forward to today. Now I live in a place where campfires aren’t really something I get excited about, since the temperature half the year is close to an inferno. But I had a bag of marshmallows in the pantry, a box of digestive biscuits, and an unfaltering craving for anything gooey, chocolate-y and marshmallow-y.


Enter S’mores Brownies.


Brownie: The foundation of this dessert. A rich, fudgey and decadent  triple chocolate brownie layer

Digestive Biscuits: The biscuits retain a bit of crunch while they bake.

Marshmallows: The marshmallows are very slightly toasted and they puff, enveloping the bars in their sticky wonderfulness.

Chocolate Bars: Too much chocolate? I think not. The addition of these bars and their combination with the slightly melt-y marshmallows are a marriage made in heave.

Chocolate Frosting: And of course, the glue that sticks it all together.

The abundance of add-ins ensures the bars taste like taking a big bite of warm, gooey s’mores.


These s’more brownie bars sound  better than a traditional s’more. They turned out to be a huge hit., leaving nothing but crumbs behind. Rich, fudge brownies on topped with crushed digestive biscuits, that are then topped with marshmallows and more chocolate, and then an extra layer of chocolate. It is seriously like heaven in every bite. If you have a chocolate lover in your life, or basically anyone with a decent sweet tooth, you need to make these s’mores brownies for them. Or just for you. No one’s judging.

S’mores Brownies – Rich, fudgy brownies with digestive biscuits topped with toasted marshmallows, bits of chocolate and chocolate frosting!



For the Brownies

  • 100 grams (1/2 stick) unsalted butter
  • 1/2 cup plus 1 tablespoon granulated sugar
  • 1/4 cup plus 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 1/4 cup all-purpose flour
  • 1/4 cup chocolate chips
  • 50 grams chopped semi-sweet chocolate (for brownie batter)
  • 50 grams chopped semi-sweet chocolate (for topping)
  • 1 cup mini marshmallows (I used around 12 regular sized ones and chopped them into quarters).
  • 5-6 crushed Digestive biscuits

For the Frosting

  • 40 grams unsalted butter, melted
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 cup powdered sugar
  • 1 tablespoon milk
  • 1/4 teaspoon vanilla extract


Make the Brownies:

  1. TO MAKE THE BARS: Preheat the oven to 360°F, and line a pan with parchment paper. I used an 8-inch round pan.
  2. In a medium-size bowl (this is where all the ingredients are gonna be combined), combine the butter, sugar, and cocoa powder. Microwave on high for 30 seconds. Stir the mixture very well, and then microwave for another 30 seconds, till everything is melted.
  3. Add the salt and vanilla to the warm butter mixture, and stir for about a minute to cool down the batter. Next, stir in the egg until well combined.
  4. Sprinkle in the flour, and then give the batter a few brisk strokes, using a wooden spoon. Stir in the chocolate chips and chopped chocolate, and then spread the mixture in the prepared loaf pan.
  5. Bake for 20 minutes. A toothpick inserted into the center should have moist crumbs.
  6. Top evenly with the biscuit crumbs, marshmallows, and chopped chocolate and return the pan to the oven for 2 to 5 minutes. I used the broiler to give the marshmallows a nice golden brown burn. The marshmallows will puff up, remove from oven.
  7. with a small spoon, gently pat the marshmallows down to release the goo and mix with the slightly melted chocolate.

Make the Frosting:

Remove the pan from the oven, and then begin making the frosting. Beat together all the ingredients until thick and spreadable. Pour evenly over the marshmallow layer while still warm, and refrigerate until set.

I would like to tell you how long they would keep, but they never got past hour 2 on the counter. But keep them in an airtight container in the fridge.

Bon Appetit🙂


10-Minute Glazed Doughnut Holes


We’ve reached that time of the year when the conversations anywhere you go revolve around one thing, and one thing only: I need to get bikini body ready! Well news flash, if you’re still not there yet, it’s too late, and it’s not happening, so let it go.

Now that that’s out of the way, we can move on to the important things.


Doughnut holes.


You know those little treats you can get at Tim Horton’s, or krispy kreme, that have all the goodness of a donut but with less guilt?

Normally, I’m sure you know, donut holes are the remains of donuts. What’s poked out of the round dough. These donuts have most likely been rising or hours which kinda opposes the whole “ready in 10 minutes” label. But trust me, I’m not one to falsely advertise a recipe.


Let’s just focus on the holes. There are some shortcuts we can take that get us really close to the real deal in a fraction of the time.

A few simple ingredients plus 30 minutes of your time yields homemade glazed doughnuts holes. They pretty much encompass everything you want in a doughnut hole: soft, doughy center, slightly crisp exterior and sticky sweet glaze.


10-Minute Doughnut Holes


  • For the doughnut holes:
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 4 1/2 teaspoons baking powder
  • 2 Tablespoons sugar
  • 2 cups all-purpose flour
  • 1 large egg
  • 1 cup milk
  • 5 cups vegetable oil, for frying
  • For the glaze:
  • 1 1/2 cups confectioners’ sugar
  • 3 to 4 tablespoons whole milk
  • 2 teaspoons vanilla extract
  • For the Filling (Optional, but there’s no harm in going the extra mile!)
  • Equal parts chopped chocolate and heavy cream


Make the glaze:
Sift the confectioners’ sugar into a medium bowl. Slowly stir in 3 tablespoons of milk and the vanilla extract until the mixture is smooth. If the glaze isn’t thin enough, stir in 1 additional tablespoon of milk. Cover the glaze with plastic wrap and set it aside while you make the doughnut holes.

  1. Make the doughnut holes:
  2. Add the vegetable oil to a large, heavy-bottomed pot. (There should be at least 2 inches of oil in the pot and at least 2 inches between the top of the oil and the top of the pot.) Line a baking sheet with paper towels.
  3. In a small bowl, whisk together the milk and the egg.
  4. In a separate medium bowl, whisk together the flour, sugar, cinnamon, baking powder and salt. Stir the milk-egg mixture into the dry ingredients, then stir in the melted butter, mixing until a soft dough forms.
  5. Once the oil is hot enough (you can test it by dropping a tiny dollop of the batter), use a small ice cream scoop to drop about 1 tablespoon scoops of dough into the oil, careful not to overcrowd the pan since the batter expands in size, so go for 4 holes per batch.
  6. Fry the doughnut holes, flipping them in the oil, for about 2 minutes or until they’re golden brown. Using a slotted spoon, transfer the doughnut holes to the paper towel-lined baking sheet.
  7. Allow the doughnut holes to cool slightly. Place a cooling rack atop a baking sheet, then one by one, dip the doughnut holes into the glaze and transfer them to the rack to allow the excess glaze to drip off.
  8. Once slightly cooled, heat the chocolate and cream in the microwave for 30 seconds, and still till smooth. Let it cool for a few minutes, put the ganache in a piping bag, and pipe them into the doughnut holes. I also did some with apricot jam.

The roundness of the doughnut holes depends on how clean of a scoop of batter you drop into the hot oil. If you don’t have a small ice cream scoop, you can use two small spoons (like I did) to form the batter into mounds, however your doughnut holes will not be as uniformly round in shape.

Bon Appetit🙂

Orange Blossom Water Chia Pudding


I never thought I’d be posting this vegan recipe on my blog, but I’m currently in love with this. It started with a small sprinkle over my breakfast oatmeal, then I got grew enough courage to actually try it on its own. Surprisingly, I enjoyed the taste.


“Chia” is the ancient Mayan word for “strength.” Chia seeds are loaded with fiber, protein, Omega-3 fatty acids and various micro-nutrients. They are high in antioxidants that help to protect the delicate fats in the seeds. Almost all of the carbohydrates in chia seeds are fiber. Chia seeds are high in quality protein, much higher than most plant foods. Protein is the most weight loss friendly macro-nutrient and can drastically reduce appetite and cravings.

So despite of it being just recently popularized, Chia seeds are among the few trendy “super foods” that are actually worthy of that term.


Chia Pudding has become a mainstream treat. Let’s start with the obvious here, the fact that this stuff looks pretty weird. A weird looking science experiment that takes place in the fridge, and you have to actually put in your mouth and eat it. It may not be appealing, but all it takes is one spoonful of it, and you’ll be hooked.

There are so many variations on the theme that its hard to find a combo that hasn’t been done yet. I was craving something with a bit of an oriental flavor. Orange blossom water and pistachios sounded just perfect.



However, there is one little controversial point, which is the texture. The chia seeds expand in liquid so it forms a natural gel like texture. Which might not be very pleasant for everyone (it worked fine with me). But if you’re uncomfortable with that texture in your mouth, you can easily pop the mixture into a blender and work it till it’s smooth.

It’s great to be able to combine a few lovely little ingredients in a sweet little jar, put the jar in the fridge and wake up the next day to breakfast or a sweet indulgence.


Just do yourself a favor and give it a shot.

Orange Blossom Water Chia Pudding
Makes 4 Small portions (or just 2 big ones)


  • 1 1/2 cups Almond Milk (you can use nut milk of your choice)
  • 6 Tbsp Chia seeds
  • 2-3 Tbsp honey (adjust to taste)
  • 1-2 Tbsp Orange Blossom Water
  • Garnish as desired, I made one with pistachio topping and one with sliced kiwis and slivered almonds.


  1. In a bowl, combine the almond milk, chia seeds, honey and orange blossom water. Whisk until well combined.
  2. Cover the mixture and let sit in the refrigerator at least for a couple of hours (most preferably overnight).
  3. Remove the bowl from the fridge 15 minutes before serving.
  4. For those uncomfortable with the texture, here’s where you blend your mixture into a smoothie-like pudding.
  5. Layer your pudding at the bottom of your serving glasses, and sprinkle with desired toppings.
  6. Keep it in the fridge till it’s ready to serve.
  7. Although it’s not recommended, but they will only remain good for no more than 2 days.

Bon Appetit!🙂




Not another brownies recipe!


The title says it all.

I’ve been hesitant in showing you this recipe thinking there are so many out there, so why mine? Why another “classic” brownie recipe? Well, because if you’re anything like me, and you manage to successfully make a recipe over and over again, each time tweaking one little thing about, you would want to share it with everyone, mainly because I’m proud of it!

I’m in no way even close to being a self-proclaimed recipe developer, I leave that to the people who actually know what they’re doing. I simply work off trial and error.

The problem with brownies is that something always fails. It ends up too cake-like, not fudgy enough, too chewy, no flaky top, too dry… And considering how I’m not really a fan of recipes that ask you to separate your egg for a simple brownie, I opted for getting a basic recipe (which I can’t even remember the source), and, after making it 5 times, managed to get what I would like to consider, the PERFECT brownie. Yes, I dare say that.


I know what you might say, “but people have different tastes and preferences when it comes to brownies”. I am in no way arguing with that, we have 3 different views under one roof, but we can all agree on the main criteria:

The perfect brownie must taste strongly of chocolate, above all else

… be rich, dense, and fudgy, but still have structure and chewiness

… be moist without being underbaked

… take less than an hour to prepare (and preferably minimum amount of utensils)


So, here’s the breakdown:

  1. The chocolate: Cocoa powder for the strong chocolate flavor, paired with chopped chocolate (a mix between dark and semi-sweet works best) for the added cocoa butter content, and chocolate chips, folded in at the end since they contain stabilizers that prevent them from melting completely.
  2. Chocolate flavor enhancers: These are basic non-chocolate ingredients, which are vanilla extract, salt and *drum roll* coffee granules. They all are known amplify the naturally occurring flavors in chocolate to make them shine through even more in the finished product.
  3. I experimented with using brown and white sugar in different ratios, and I found that sticking to the all white sugar and all purpose recipe worked out best.

Here’s how this will go:

Melt some butter in the microwave, add in the chopped chocolate and coffee granules and stir till they melt completely, whisk in your sugar, cocoa powder, eggs and vanilla, beating well. Now comes the flour and salt. Fold everything together, throw in the chocolate chips, then pour into prepared baking pan.

The patience is only required post-baking. Why does waiting for baked goods to cool always feel like a lifetime?!

When you take the brownies out of the oven, the center may look just a tad wobbly. This is good. The brownies firm up when cooling, so be sure not to over bake.

Easy One bowl Fudge Brownies:
Makes one 8×8 mini pan, or 9 individual serving brownies


  • 1 stick unsalted butter (115 grams)
  • 1  cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 60 grams 70% dark chocolate, chopped
  • 40 grams semi-sweet chocolate, chopped
  • 2 eggs
  • 3/4 tsp coffee granules
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 3/4 cups all-purpose flour
  • 1/2 cup semi-sweet chocolate chips


  1. Preheat the oven to 180 degrees C. If using individual brownie pan, make sure to butter it well, I used crisco spray oil.If using an 8×8 baking pan, line it with parchment paper, with enough on the side to help remove the brownies when cooled. Set aside.
  2. In medium bowl, melt butter in microwave on HIGH at 30 second intervals, stir and repeat if necessary until fully melted. Add in the shopped chocolate and coffee granules, stir till it’s all smooth.
  3. Whisk in sugar and cocoa powder. Beat in eggs and vanilla.
  4. Using a rubber spatula, fold in flour until flour is completely blended in cocoa, and no more flour streaks are visible.
  5. Fold in the chocolate chips.
  6. For individual brownies, using a tablespoon, scoop out a heaping tablespoon for each hole OR spread evenly into prepare baking pan.
  7. Bake for 25-30 minutes, until toothpick inserted comes out with a few gooey crumbs. As I mentioned above, the brownies will firm up once they cool.
  8. Serve up with a scoop of vanilla ice cream! These can be stored in an airtight container for a few days, I’m not really able to tell how long since they never lasted more that a night at my house.

Bon Appetit!🙂