Chocolate Rhubarb Brownies

While I’ll never grow tired of the classic pairing of strawberries and rhubarb, I love rhubarb too much to let it simply be a sidekick to those sweet berries. Not only can it hold its own, but it also begs to be matched up with many other flavors that give it new life.

Eating seasonally doesn’t have to be difficult when it tastes so delicious. Finding inventive ways to incorporate locally grown, seasonal fruits and vegetables into breakfast, lunch, and dinner dishes is actually a very easy task.

When making desserts, chocolate and rhubarb bring very different flavors to the table. The result makes a perfect balance. High-cacao chocolate is rich, subtly sweet, and creamy. Fresh rhubarb, meanwhile, is tart and comes into its own when offset by a dash of sweetness.

Celebrate rhubarb season with a stellar dessert like fudgy rhubarb brownies.

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Chocolate Rhubarb Brownies
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Instructions
  1. Preheat oven to 375 F. Line an 8 x 8-inch baking pan with parchment paper.
  2. In a medium-sized bowl, whisk sugar, butter, eggs & vanilla.
  3. In a large bowl, whisk flour, cocoa powder, baking powder & sea salt.
  4. Stir the wet ingredients into the dry ingredients & mix until they are just incorporated. Add the rhubarb, chocolate chips & nuts. Mix only until they are combined. The batter will be quite thick. Pour batter into baking pan & spread it out so that it is even.
  5. Bake for 20-25 minutes or just until a toothpick inserted into the middle comes out clean. DO NOT OVERBAKE.
  6. Remove brownies from the oven & allow to cool for at least 10 minutes. Slice into squares.

Ube Cream Puffs w/ Craqueline Topping

Ube (pronounced OO-bay), is a purple yam native to the Philippines and other areas of Southeast Asia. Ube is a very versatile ingredient. It is not a purple sweet potato or taro, it is a purple yam. Its special taste reminds one of vanilla, pistachios or chestnuts. The vibrant purple color inside and out is uniquely photogenic.

Ube has been used for decades in Filipino cuisine and has now caught on in North America, especially in the form of desserts. In fact, one of the world’s top 10 food and beverage flavor manufacturers has identified the official 2024 Flavor of the Year as Ube. The 2024 Food and Beverage Flavor Trends Report is an annual summary by California-based T. Hasegawa USA.

Globally recognized for its innovation and expertise in flavor development and proprietary flavor enhancing technologies, T. Hasegawa remains at the forefront of consumer trends and shares these developments and research findings throughout the food and beverage industry.

Today, I’m making some ube cream puffs with a craquelin topping. Cream puffs start with choux pastry, a heady mixture of butter, milk, water, eggs & flour. When you combine these ingredients, they become so dense and sticky that it seems impossible they’ll come together as soft, puffy, light, tender. Heat is what initiates the expansion of the dense paste. Steam from the milk and water expands the pastry’s edges, puffing up its capacity until the oven heat provides just enough crispness and structure to hold the puffs’ boundaries. A cream puff expands so dramatically in the oven that it creates a cavern inside to hold any number of things—whipped cream, pastry cream, ice cream or savory fillings.

Cream puff pastry (or choux pastry) is the base for profiteroles (smaller puffs filled with ice cream), éclairs (elongated puffs filled with pastry cream and glazed), croquembouche (a tower of cream puffs held together and drizzled with caramel) and savory appetizer puffs called gougeres with cheese and herbs.

Craquelin (pronounced kra-ke-lan) is a thin biscuit layer that can be added over choux pastries before baking them. It is used to create a crackly appearance, crunchy texture and a buttery sweet taste as well as helping the choux pastry bake evenly to form hollow rounds. It certainly dresses up ordinary cream puffs and the taste is so unique.

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Ube Cream Puffs w/ Craqueline Topping
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CREAM PUFFS
Ingredients
Ube Pastry Cream
Craquelin Topping
Choux Pastry
Servings
CREAM PUFFS
Ingredients
Ube Pastry Cream
Craquelin Topping
Choux Pastry
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Instructions
Ube Pastry Cream
  1. In a medium saucepan whisk together sugar, cornstarch & salt. Pour the milk & egg yolks into a bowl & whisk until combined then add liquid mixture to the saucepan slowly & whisk together.
  2. Add butter, bring mixture to a boil whisking constantly for one minute before removing from heat then mix in the ube extract.
  3. Transfer the pastry cream to a separate container (optional: first strain it through a mesh sieve to ensure the cream has a really smooth consistency) Cover the pastry cream with plastic wrap, ensuring that the plastic wrap touches the top of the pastry cream to discourage the formation of a skin on top of it.
  4. Place in refrigerator & chill for at least 2 hours before using.
Ube Craquelin
  1. Soften the butter then mix the ube extract into it. Add in the flour, brown sugar & salt. Mix together until thoroughly combined. Place the dough between two sheets of parchment paper & flatten until the dough reaches about 1/4 inch thickness. Freeze the dough until ready to use.
Choux Pastry
  1. Pour the water, sugar, salt & butter into a saucepan & heat over medium heat. Stir the mixture together until the water is boiling & the butter is melted. Remove the saucepan from the heat & add the flour.
  2. Vigorously mix the flour into the butter/water mixture so that all the water is absorbed. Once the dough is formed, return the saucepan to the heat. Continue to mix & cook down the dough until it pulls away from the sides of the saucepan, about 2-5 minutes. You should be able to place a spoon into it & have it stand straight up.
  3. Transfer the dough to a bowl & allow it cool down for a couple minutes. Crack in the eggs one at a time, ensuring the previous egg is fully incorporated into the dough before adding in the next egg.
  4. Transfer the dough into a piping bag.
Assembly
  1. Preheat the oven to 375 F. Line a baking sheet with parchment paper.
  2. Remove the craqueline topping from the freezer & cut out disks of a desired size to put on top of the choux pastry.
  3. Pipe out mounds of choux pastry onto the prepared baking tray & top each mound with a craqueline disk.
  4. Bake for 30-40 minutes depending on the size of the choux mounds. DO NOT open the oven for the first 25 minutes of the baking process of the steam will release & the choux won't puff up properly.
  5. After about 25 minutes, open the oven & prick each choux with a toothpick, then return to the oven to cook for another 5-10 minutes depending on the choux size (this helps to dry out the insides to maintain a firm choux).
  6. Remove from oven once the choux is nice & golden brown. Prick each choux again with a toothpick to allow them to dry out even further while they cool.
  7. Remove the pastry cream from the fridge & fill a piping bag with it. Slice each choux pastry in half keeping them connected slightly on one side. Divide ube pastry cream between the 'cream puffs'.

Breakfast Cereal Mini Cakes

Since they were introduced in 1941, Cheerios have been a staple in households across North America. They remain one of the most popular breakfast cereals on the market and are now available worldwide.

Cheerios are primarily made from whole grain oats and come in an assortment of flavors. In fact, there are at least 15 varieties — with seasonal ones appearing on occasion.

A bowl of cereal is perfect for a quick breakfast. Or lunch. Or, let’s be honest, dinner. And while these are perfectly acceptable uses of cereal, there is so much more you can do with them from snacks and desserts to buttery casserole coatings that take the morning mainstay to new heights.

To enhance these cupcakes, the regular milk is switched out for ‘cereal milk’ (milk that’s been soaked in sweet cereal).

Cereal milk tastes like that dense, slightly sweet, starchy, oaty milk from the bottom of the cereal bowl, that everybody loves to enjoy at the end.

The nostalgic and comforting combination of milk and cereal combined in this cupcake recipe is really quite special. These seem like kind of a ‘kid’ thing but I’m sure it won’t take long for them to disappear.

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Breakfast Cereal Cupcakes
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MINI CUPCAKES
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Mini Cakes
Servings
MINI CUPCAKES
Ingredients
Mini Cakes
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Instructions
Mini Cakes
  1. Preheat oven to 350 F. Line a 24 cup mini muffin pan with cupcake liners. Set aside.
  2. In a liquid measuring cup, stir together the milk & 1/4 cup Very Berry Cheerios. Microwave for 30 seconds, stir, & set aside while you prepare the batter.
  3. In the bowl of a stand mixer, cream together the butter & sugar on medium speed until light & fluffy. Add in the eggs on at the time, scraping the bowl as necessary.
  4. In a separate bowl, whisk together the flour, baking powder, & salt. Using a fork, remove the cereal from the milk. Discard the cereal. Make sure you still have 1/2 cup milk, add more if necessary. Add the honey & vanilla extract to the milk. Whisk together.
  5. Gradually add 1/3 of the dry ingredients, mix to combine. Add 1/2 of the wet ingredients, mix. Repeat, ending with dry ingredients.
  6. Divide the batter between 24 muffin cups. Bake for 8-10 minutes, or until a toothpick comes out clean. Let cool in the pan for 5 minutes, then remove to a wire rack to cool completely.
Frosting
  1. In a bowl, whip cream cheese & butter. Beat on medium-low speed until smooth & combined, 1-2 minutes, scraping the sides of the bowl as needed.
  2. Sift powdered sugar into the cream cheese mixture & add the vanilla, lemon juice & salt. Beat the frosting on a low speed to combine, then increase the speed to medium-high & beat until light & fluffy, 1-2 minutes, scraping down the sides of the bowl once or twice.
  3. Add slightly crushed cheerios & FOLD into mixture gently. Top each COOLED mini cake with a dollop of frosting then sprinkle with extra cheerios.
Recipe Notes
  • If you prefer, bake in 12 regular size muffin cups.

Roasted Tomato & Avocado Eggs Benedict

Eggs Benedict has been around for a long time. As with many dishes, there is always something that makes you want to take the classic combination to a new level which is equally delicious. Here are a few examples:

  • Classic Eggs Benedict: This brunch staple is typically composed of an English muffin, breakfast meat, a poached egg and Hollandaise sauce. 
  • Eggs Florentine: In this recipe, the Canadian bacon gets replaced by creamy spinach simmered in butter.
  • Eggs Royale: for royale, the Canadian bacon gets replaced by smoked salmon. This dish with the seafood twist is quite popular in the UK, Canada, and New Zealand.
  • Eggs Sardou: Try replacing your Canadian bacon with the delicious, buttered spinach, slow-cooked artichoke, and anchovies.  
  • Eggs Neptune: Canadian bacon gets replaced by fresh crab meat.
  • Eggs Cochon: To make this, replace the Canadian bacon with pork meat and the classic English muffin with buttermilk ‘biscuit’ to enhance the flavors. 
  • Eggs Tomato Avocado: Slow roasted tomatoes with sliced avocado.

I’m sure people will be eating eggs benedict forever. It will never go out of vogue. Eggs benedict is a dish that is here to stay for a long time. My choice today is with roasted tomato & avocado since Brion & I are avocado lovers. Of course, a little bit of bacon on the side wouldn’t hurt either!

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Roasted Tomato & Avocado Eggs Benedict
Instructions
Avocado Butter
  1. In a food processor, puree avocados, oil, lime juice, water & mustard. Cover & blend until smooth. Transfer to a small bowl & stir in cilantro paste & salt & pepper to taste. Cover & refrigerate until ready to use.
Roasted Tomatoes/Poached Eggs
  1. Preheat oven to 350 F.
  2. For Tomatoes: Line a baking sheet with foil. In a small bowl, combine a bit of Italian dressing with cherry tomatoes. Pour onto baking sheet and pull foil slightly up around them. Roast until they are starting to burst. Remove from oven & keep warm.
  3. For the poached eggs: For easier clean-up, grease each muffin cup. Then add 1 tablespoon water to each muffin cup–even if you are NOT making a full batch. Adding water to the empty muffins cups will help the pan not scorch in the oven.
  4. Crack one egg into each muffin cup.
  5. Bake for 11-13 minutes. 11 minutes, the yolk is very runny and egg whites are just about set; 13 minutes, the yolk is runny, but beginning to set around edges and egg whites are completely set.
  6. Using a spoon, gently scoop out the poached eggs at an angle, allowing the water to drain off the poached egg.
English Muffins
  1. Slice English muffins & toast. When toasted spread each piece with 'avocado butter'.
Serving
  1. Place 2 buttered English muffin halves on each of 6 serving plates. Divide roasted tomatoes between them. Lay sliced avocado on all 12 pieces. Top each muffin half with a poached egg then spoon more avocado butter on top. Sprinkle with fresh chives & serve immediately.

Zucchini Lime Cupcakes

Ingredients like zucchini, lime and cream cheese may give off summer vibes, but the reality is that they are available all year round. Sometimes you just want a dessert that tastes like sunshine and warm weather.

Zucchini can blend into almost any dish. Its flavor is versatile and spans from sweet to savory and does so flawlessly.

The truth is zucchini adds no flavor to cakes – but what it does do is add an incredible texture and moisture as well as bulk.

I had never really thought about combining zucchini with lime. It is such a unique but delicious combination. The lime really brightens the flavor and the zucchini, although you really don’t taste it, keeps the cupcakes nice and moist.

When preparing your ingredients however, you do need to be careful not to get too much of the white pith into your cake or frosting. The green outermost layer of your lime is the zest, and this is what you want to grate. The white layer right underneath is the pith, and it can be quite bitter.

Here comes spring with its sunshine and warm weather!

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Zucchini Lime Cupcakes
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Course dessert
Cuisine American
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Cupcakes
Course dessert
Cuisine American
Servings
Ingredients
Cupcakes
Votes: 1
Rating: 5
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Instructions
Cupcakes
  1. Preheat oven to 350 F. Line a muffin tin with 12 deep cupcake papers.
  2. In a bowl, beat together vegetable oil & sugar; add eggs & grated zucchini & beat again.
  3. In another bowl, whisk together flour, cardamom, baking soda, baking powder & salt.
  4. Add flour mixture alternately with milk then stir in lime zest. Divide batter between the 12 cupcake liners.
  5. Bake for 18-20 minutes (until a skewer comes out clean).
  6. Remove from oven, leave in tin for 10 minutes then transfer to a wire rack to cool completely.
Frosting
  1. In a small bowl, beat cream cheese & butter until light & fluffy. While mixing on low, slowly add powdered sugar & lime juice & beat again until fully combined.
  2. When cupcakes are cooled completely, pipe a rosette on each cupcake & sprinkle with lime zest.

Baileys Irish Cream Biscotti

HAPPY ST. PATRICK’S DAY!

Chocolate and Baileys Irish Cream are a natural combo for St. Patrick’s Day food goodness. Wrap it all up into a biscotti and you have a little bit of Irish perfection.

St. Patrick is the patron saint of Ireland and has been a cause for celebration each spring since the 17th century. Irish people have migrated worldwide, and wherever there’s an Irish community, you can count on a legendary St. Patrick’s Day celebration.

St. Patrick’s Day parades, dyed green rivers, overcrowded ‘taverns’, festive green drinks mark the March holiday. Many wear green and Irish imagery abounds. St. Patrick’s Day is also a great excuse to feast. While boiled bacon and cabbage may not be everyone’s favorite, desserts are always welcome.

Baileys is not just for St. Patrick’s Day. Speaking of, it’s also not just for mixing drinks either! You might be most familiar with the magical combo that is Baileys + chocolate. It took two years of trial and error but by 1974, the founders had added the finest spirits, rich chocolate and vanilla flavors along with a little magic, to create the famous Baileys recipe. The Irish have been distilling whiskey since somewhere around 1000 A.D., when Irish monks brought the technique home from their visits to Mediterranean countries. The word whiskey translates from the Irish language to ‘water of life’. Mixing the ‘water of life’ with other fine spirits and luscious cream, then adding rich chocolate & vanilla flavors with other flavors and ingredients made such an incredibly delicious treat.

Whether you dunk, drizzle, shake or bake. Adding some Baileys liqueur can be a total game-changer. These Irish Cream Biscotti served with some Irish coffee will be a perfect treat for the day.

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Baileys Irish Cream Cookies
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DOZEN
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Instructions
  1. Preheat oven to 325 F. Line 2 baking sheets with parchment paper.
  2. In a large bowl, combine flour, sugar, baking soda and salt; mix well. Add eggs and 1/4 cup liqueur; mix well.
  3. Cut dough into 4 equal pieces. Place 2 pieces of dough on each baking sheet, leaving space between them. Form a slightly rounded 2-1/2- x 8-inch loaf that is about 1/2 inch thick.
  4. Bake for 25 minutes. Remove from oven and allow loaves to cool 5 minutes. Cut each loaf into 1/2-inch-thick slices. Lay slices cut side down on baking sheets and bake an additional 15 minutes. Turn biscotti over and bake an additional 15 minutes. Let cool.
  5. In a small bowl, combine powdered sugar, Irish cream liqueur, mix well. Take a small amount of the prepared icing, place in a cup & add food coloring, mix well.
  6. When biscotti is cool, place white icing in a piping bag fitted with a round tip. Pipe a line about 1/8 in from edge of biscotti. Flood inside with white icing. With green icing make 3 shamrock designs on each biscotti on top of white icing.
  7. Melt chocolate & place in a small piping bag with a round tip. Outline the edge of each biscotti with a line of chocolate. Set aside to dry before storing in an airtight container.
  8. Serve with Irish Coffee!

Chicken, Potato, Boursin & Thyme Tart w/ Caramelized Onions

Our love affair with Boursin started about a year ago. Being cheese lovers I’m not sure why it took us so long to try it, but we are definitely under its spell now. Years ago, it was an imported delicacy from France, so creamy and so garlicky. Now made in Canada, and even though manufactured on an industrial scale, the garlic and herb Boursin is very similar to the French version.

It’s easy to understand why Boursin may well be the most popular flavored soft cheese in the world. More than 50 years later, the original recipe remains unchanged and food lovers in more than 35 countries have spread their passion for Boursin all around the world.

Boursin was developed by French cheesemaker Francois Boursin in 1957 in Normandy. He was inspired by a traditional fromage frais dish in which dinner guests use bowls of fine herbs to season their own cheese.

A major newspaper in France reported incorrectly that Boursin’s cheese was flavored with garlic. It was actually a competing cheesemaker who had introduced the garlic cheese. The newspaper article generated such interest and demand for garlic Boursin that the cheesemaker spent two years developing a garlic-flavored cheese—which was introduced in 1963 to quickly become a household name across France.

Not only was Boursin an excellent cheesemaker, but he also had marketing smarts. In 1968, Boursin made history as the first cheese featured in a TV ad campaign. It featured famous French comedian Jacques Duby cast in the role of the first ‘Boursinophile,’ a cheese lover unable to resist the alluring taste of Boursin whatever time of day or night. Waking in the middle of the night, he rushes to the fridge in his pajamas yelling for Boursin over and over again. You may recall seeing Boursin commercials on Canadian TV.

Today’s tart consists of a puff pastry shell encasing a layer of sweet caramelized red onion, topped with roughly broken up chunks of potato and chicken dotted with luscious Boursin. The tart is then baked in a creamy egg filling and sprinkled with a little thyme. Yum!

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Chicken, Potato, Boursin & Thyme Tart w/ Caramelized Onions
Instructions
  1. Heat olive oil in a heavy based pot. Add onions, salt & pepper; cook over a medium heat for 20 minutes until soft, stirring occasionally.
  2. Add balsamic vinegar & sugar, remove the lid; cook a further 10 minutes, stirring occasionally. Set aside to cool.
  3. Put potatoes in a medium pot, cover with water, season with salt & bring to a boil. Reduce heat to a simmer, cook potatoes 15-20 minutes until just able to be pierced with a knife. Drain & set aside to cool.
  4. Roll out pastry to fit a 10-inch round removable base tart tin. Pop in the freezer to chill.
  5. Preheat oven to 350 F.
  6. Layer the onion, potato and chicken into the pastry shell. Dot with Boursin cheese and thyme. If you happen to be using left-over roast chicken & have a bit of stuffing spare, pop that in too! Whisk eggs and cream and pour over filling.
  7. Bake for 35-40 minutes until the filling is set & pastry is golden.

Adzuki Sweet Red Bean Scones

I have made all sorts of scones in my life. On the blog I have posted at least twenty different kinds using various fruits, flours and spices. Just recently, I became interested in the sweetened adzuki red bean paste.

Red bean paste, also known as ‘Anko’ in Japanese, is a popular ingredient used in many traditional Asian dishes. It is made from adzuki red beans that have been boiled, mashed, and sweetened with sugar and smoothed by oil, butter or shortening. The texture of red bean paste can range from thick and smooth to slightly chunky. Commercial ready-to-use red bean paste is available in most Asian stores and is super convenient. If you have the time and prefer to make your own, look for canned, ready-to-eat adzuki beans which allow you to skip the lengthy process of cooking the beans and go straight to the last step of mashing the paste. A wonderful time saver.

There are two most common types of red bean paste:

  • Tsubuan – the paste has a chunky texture with bean shapes still intact.
  • Koshian – the paste has a fine, smooth texture.

With my scones today, I divided the scone batter in half, topped it with red bean paste then added the rest of the batter creating a ‘sandwich’ look. It’s the perfect blend of a classic North American pastry and the most popular Korean red bean filling.

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Adzuki Sweet Red Bean Scones
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Course dessert
Cuisine Asia
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Ingredients
Course dessert
Cuisine Asia
Servings
Ingredients
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Instructions
  1. Preheat oven to 375 F. Line an 8-inch round pan with parchment paper.
  2. In a large bowl, combine sugar, flour, ginger, baking powder & salt.
  3. Cut in cold butter with a pastry cutter until the dough resembles coarse crumbs. Set aside.
  4. Whisk together eggs, sour cream & vanilla. Mix the wet ingredients with the dry ingredients, mixing until just combined.
  5. Spoon half of the dough into prepared baking pan. With a fork slightly pat evenly over pan. Top with spoonful's of red bean paste then distribute it evenly over dough. Place the remaining dough on top of beans & distribute evenly. Sprinkle with black sesame seeds.
  6. Bake for 25 -30 minutes or until golden & tests done with a wooden pick. Remove from oven & cool on a wire rack. Slice in wedges & serve.

Bagel Breakfast Bake

Today, February 19, is Family Day in Canada … a uniquely Canadian holiday occurring each year on the third Monday of February. It gives Canadians the chance to spend more time with their families and to celebrate the importance of the home and family life.

Alberta was the first province to adopt Family Day as a statutory holiday in 1990.

Although going out for brunch is always great, sometimes it’s nice to invite some of your family and friends over for a homemade brunch. Family day seems like the perfect opportunity for a bagel breakfast bake.

Did you know that ‘brunch’ is one of Canada’s favorite pastimes? It’s one of those meals that’s a little hard to describe. Timing-wise, it fits just after normal breakfast hours and could run as late as 3 pm. Generally, it’s considered a replacement for both breakfast and lunch. Plus, you get the best of both meals on offer; you might choose decadent French toast loaded with fresh berries, Canadian maple syrup, and whipped cream… or you might just as easily have steak and eggs. At brunch, anything goes… and often does!

The origins of brunch can be found in England in the 1890s. It was described as a wonderful post-church meal that would eliminate the need to get up early to eat on Sundays. Brunch has stayed true to its origins, especially in Canada, as a primarily Sunday meal to be consumed after church—or after a sleep-in. ‘Once upon a time’, most restaurants were closed on Sundays, so the concept of brunch became synonymous with hotels and motels in the early 20th century. At that time, folks looking for a bite to eat after church could drop into a local hotel restaurant on the way home and enjoy a delicious meal. Of course, this resulted in more restaurants remaining open on Sunday mornings, as they were leaving a huge pile of cash on the table by being closed.

Brunch’s continued popularity with restaurant-goers throughout the 20th century eventually has made it into a plausible everyday meal, although still mostly eaten during the weekend, to be enjoyed at any point between breakfast and lunch hours.

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Bagel Breakfast Bake
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Course Brunch
Cuisine American
Servings
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Instructions
  1. Arrange bagels in a 9 x 9-inch square baking dish.
  2. In a large bowl, whisk together eggs, milk, cheese, bacon, green onions, 1/2 tsp salt & 1/4 tsp pepper. Pour over bagels, pressing down slightly to submerge. Cover & refrigerate at least one hour or overnight.
  3. Preheat oven to 350 F. Uncover dish & bake 45-55 minutes or until set.
  4. Allow to cool 15 minutes before serving; garnish with additional green onion if you wish.

Fudgy Valentine Brownie Cake

HAPPY VALENTINES DAY!

It seems one of the most common symbols associated with Valentine’s Day are heart shapes, used to decorate cards, gift boxes, wrapping paper, cakes, cookies, candies, etc. etc.

Chocolate not only adds a touch of decadence but is one of the quintessential Valentine treats. This little chocolate fudge cake is kind of reminiscent of the ‘hot fudge pudding cakes’ from the 1960’s.  Easy to make, you don’t need any special equipment, just a bowl, a whisk and a few simple ingredients. The big thing is it tastes like pure unadulterated fudge.

Brion & I have never felt the need to give gifts on ‘occasions’ but rather just a card with a loving and sincere verse. As we grow older, it becomes clearer every day, the special privilege is to simply have each other to share life with. This year my valentine card for Brion is this edible chocolate heart. The bonus is I’ll get to share it with him!

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Fudgy Valentine Brownie Cake
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Servings
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Instructions
  1. Preheat oven to 350 F.
  2. In a pot, melt butter over medium heat. Remove from heat & whisk in sugar. Add eggs & vanilla; whisk well.
  3. Add flour, cocoa powder & salt; whisk just until combined. Fold in chocolate chips & nuts (or seeds).
  4. Bake about 18 minutes. For a real fudgy texture, slightly UNDER BAKE it. This makes it sooo.. good!
  5. Write your valentine greeting on when cooled & give to your special someone.