In Philadelphia, we went from winter to two weeks of rain right into 90 degree weather. Well, rain makes me crave lemon and apparently so does excruciating heat. Coincidentally, I was craving brown sugar and I just happen to love white chocolate, so I combined all three into the deliciously dense, purposefully undercooked bar of chewy goodness that is a blondie.

Yes, I admit to undercooking these a couple minutes, you can see in the picture, it gives them the texture I like (though you might prefer it cooked through). Sprinkle some white chocolate chips on top and you have a bright and comforting snack for a warm, rainy day.
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What happens when you cross a blondie with a snickerdoodle?

Something very, very delicious.

Chewy squares packed with brown sugar and cinnamon flavor with a fragrant dose of cinnamon sugar on top. This is the epitome of comfort food, warming winter flavors coming together in a dense blondie. I know spring is kind of here now but it’s still pretty cold in Philadelphia so these are great, or for those chilly rainy days, but honestly I’d still eat a tray of these in the sweltering heat of summer. I really think the greatness of these blondies transcend seasons and weather conditions and will always be fantastic.
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I was not on the ball when I was making these brownies. There are some days I am on top of my game, taking pretty nice photographs and really working the food to my advantage, but this wasn’t one of those days. It was the day before I went on my sugar/dairy free week and I just wanted to dig in to my “final meal”.

The recipes comes from Kaitlin over at Whisk Kid, who is not only an amazing baker but also takes beautiful photos, so if you really want to see these brownies at their best, check out her blog!

Looking back at the photos I took, I really don’t know what I was thinking. Maybe I wasn’t intending on sharing the recipe? I thought about just cutting this post but I couldn’t. These brownies are really good, too good not to share, especially when you don’t have eggs around. I still love these brownies that I’ve made in the past, they are my absolute favorite, but I didn’t have any eggs around and I’ve been meaning to make these eggless ones for a while and they did not disappoint. They are dense, chewy, and chocolaty in all the ways a brownie should be. They can also be veganized by replacing the butter with earth balance!
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Yes, I could have sliced this brownies really nicely and taken an nice photograph of them all set up on display.

Instead, I lost all self control and started eating the brownie out of the pan. Let that be a message to all of you: these are amazing.

It’s a chewy chocolate brownie with a layer of soft, buttery cookie on top. It is an amazing experience, a perfect fusion of two great recipes that combines my favorite texture of both treats. As soon as I saw this recipe I went straight into my kitchen and made it, I didn’t have a chance to fiddle with my camera for process shots (sorry!), I just had to get these brownies out of the oven and into my mouth, and it was worth it.
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Yes, I know I just put up a brownie recipe the other day but I couldn’t resist.

I just got my copy of “The Sweet Little Book Of Cupcakes” in the mail and had to take to the kitchen right away with it. I’m not quite sure why I chose the brownie recipe instead of the plethora of cupcake recipes, but I did and I don’t regret it at all.

The brownies are a little crisp on the outside (not crunchy) with a soft, fudgy center. I much prefer them plain but I wanted to try out the chocolate buttercream to see if it could compete with my favorite chocolate buttercream ever.
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Nutella muffins that only have four ingredients?

I thought I’d give you a simple recipe to make, but don’t be fooled, just because it’s simple doesn’t mean it isn’t delicious. These bite sized muffins are filled with milk chocolate and hazelnut goodness. I decided to use milk chocolate chips instead of hazelnuts to bring up the chocolate flavor, but you could just sprinkle chopped hazelnuts over the top before baking if you prefer.
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I don’t make brownies often, I’m more of a blondie person, but it’s hard to pass up a soft, fudge brownie, especially one with rich chocolate flavor. These are the kind of brownies I can’t stop eating.

They are soft, not overly sweet, and pack a rich chocolate flavor. They taste great on their own, drizzled with melted chocolate, a layer of powdered sugar, or my new favorite: a sprinkling of vanilla sea salt. I got my first experience with fleur de sel a few months ago when I was in Chicago and wanted to try it again and I’m hooked. It really works on top of these brownies and a little bit goes a long way.
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These blondies are simple but taste amazing.

They come together quickly and bake up to be soft and chewy. You can add in chocolate chips or whatever you can think up (peanut butter chips? walnuts? let your imagination run wild), I added in some btuterscotch chips because…well, I love butterscotch and it goes great with the strong brown sugar flavor.
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The heat is still pretty bad in Philadelphia. It’s getting better but it’ll still melt my buttercream. I needed a cupcake that I could transport with me that would be fine being outside for a bit. I did some research and poked through a couple cook books before I found these: Brownie Cupcakes with a peppermint patty baked inside.
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I’m not a big fan of cream cheese. I’m really not. I like it sometimes, on bagels mostly, but also on brownies. When I lived in the dorms of my college about a year and a half ago, I was hanging out with one of my friends and she was making brownies and I said “add some cream cheese” and she looked at me like I was absolutely insane. She didn’t believe that you could add cream cheese to brownies, she thought it would taste disgusting, and every time she sees me she brings up cream cheese brownies. I made them with her after that, I think she enjoyed them. I ate half the pan.

These are really chocolatey. I am not joking, they have a TON of melted chocolate and chocolate chips in them. They also have half a dozen eggs.
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