Tag: baking

One Bowl Ooey, Gooey Brownies

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These brownies are amazing! So easy to make, chocolatey and unbelievably moist with a perfectly crackled top. Better than any box mix, and made with only five ingredients!

Long gone are the days of wanting the perfect brownie, only to use a box mix and get a flat, sad, overbaked dry hockey puck. Okay, I may be exaggerating, but this is how I remember those brownies after trying this new recipe!

It is made with only five ingredients you probably have on hand in your pantry, just waiting to be made into something delicious! Did I mention you don’t need a hand mixer? You just melt your butter into a microwave safe bowl, add your ingredients in, stir with a whisk or spatula, and you’re on your way to brownie heaven. No extra messy bowls or melting chocolate necessary.

Jump to Recipe

Here is what you’ll need:

  • 1 cup of butter (2 sticks)
  • 1 cup of granulated sugar
  • 4 large eggs
  • 1 cup flour
  • 2/3 cup of cocoa powder

Feel free to take some creative control with this recipe. You can add chocolate chunks or chips if you are an extra chocoholic, chopped walnuts, or espresso powder to really up the choco flavor. I usually throw in a dash of salt to the batter and top with some flakey sea salt. Yum!

If you don’t have butter, you can use oil with the same measurements, but you may have to up your bake time by a few minutes as oil will make your brownies even more moist.

I like to add in the eggs one or two at a time, as well as adding the flour and cocoa powder in half, just to make stirring easier!

For this recipe to work, you will need either an 8×8 or 9×9 pan, to keep your brownies thick. You could also double the recipe if using a larger pan, but if the batter is too thin, you will have to cut way down on your baking time!

How to make the brownies:

  1. Preheat the oven to 350 degrees. Line your baking pan with parchment paper and lightly spray with cooking spray.
  2. Melt 2 sticks/1 cup of butter in a large microwave safe mixing bowl
  3. Add 1 cup granulated sugar to melted butter and stir until mixed together.
  4. Add in 4 eggs, 1 or 2 at a time and mix until well incorporated.
  5. Combine flour and cocoa powder and add half at a time to wet ingredients. Batter will be thick. If you are being fancy and adding in extras, now is the time to do so.
  6. Pour batter into baking pan and level out. Bake for 28-42 minutes, or until top is set and a toothpick inserted into the middle of the pan comes out with wet crumbs. If your toothpick is clean, you have overbaked your treats. I used an 8×8 pan, and baked for 35 minutes.
  7. Let brownies cool completely before cutting and serving. They will last in a Tupperware for 2-3 days (if you don’t eat them all in one night!)
  8. Enjoy!
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One Bowl Ooey, Gooey Brownies

Homemade brownies that are thick, fudgy and super decadent with a perfectly crackled crust.
Course Dessert
Keyword bowl, brownies, chocolate, dessert, easy, five, gooey, ingredients, one, quick
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 12

Ingredients

  • 1 cup butter (2 sticks)
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 cup flour
  • 2/3 cup cocoa powder

Instructions

  • Pre-heat oven to 350 degrees. Line 9×9 or 8×8 pan with parchment paper and lightly spray with cooking spray. Set aside for later.
  • Melt butter in the microwave. Use a large microwave safe bowl. This is what you will be building your brownie batter in.
  • Add in sugar and mix together well.
  • Add eggs, one or two at a time and mix until well incorporated.
  • Add flour and cocoa powder together (you can add your pinch of salt if desired here), and add to wet mixture. Add half at a time to make stirring easier. If you have extra add ins ( chocolate chips, walnuts, etc.) you can add them in after this step.
  • Pour batter into your lined pan and even out the top, making sure batter goes to each corner of the pan.
  • Bake for 28-42 minutes. The top of the brownies will look set, and a toothpick will come out with wet crumbs. If your toothpick is clean, you have over baked them. If you are using an 8×8 pan, shoot for the 34-42 mark. A 9×9 pan will take less time.
  • Let the brownies cool completely before cutting. Enjoy!!


Did you try this recipe? Was it delicious? Comment below to let me know and share it with your friends!

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Chocolate Chip Mug Cookie | In Under 5 Minutes!

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This post may contain affiliate links. That means we may make a small commission on items purchased through links in this post at no extra cost to you!

This decadant ooey-gooey, single serve chocolate chip mug cookie is perfect for any night of the week, and you can have it in under 5 minutes!

Do you ever just need a cookie? You’ve finally got the kids to bed, and the little voice in your head and stomach are telling you to eat something sweet. Well, I do! I’m weak, so I listen to those voices, but i’m also lazy. The last thing I want to do at 10:30 PM is bang around the kitchen with baking sheets and mixing bowls (not to mention I would probably eat half a tray of cookies if they were there)!

That was me, sitting on the couch when my thoughts became words, innocently floating across the room to my husband reading. “I want something sweet…” He looked over to me with knowing eyes, fulling supporting me, but only if he got some too!

The solution: A cookie in a MUG that is ready in under 5 minutes and is perfectly gooey, sweet, and all the things your cookie dreams are made out of. The best part is that you probably have all of these ingredients in your kitchen already. Did I mention you don’t have to pre-heat your oven? Yes, exactly. You’re welcome.

Jump to Recipe

So now you’re hooked. Your little late night treat voice is begging to be given this cookie, almost as bad as your son wanted you to pay another $4.99 for Minecraft. Give the voice what it wants! Okay, down to business.

Here is what you’ll need:

  • 1 1/2 tablespoons of butter
  • 2 tablespoons of lightly packed brown sugar
  • 1 large egg yolk (don’t throw the whites away, add them to your eggs in the AM!)
  • 1/8 teaspoon of vanilla extract or vanilla bean paste
  • 3 tablespoons of all-purpose flour
  • a dash of salt (if you are using salted butter, omit this step)
  • 2 tablespoons of chocolate chips (I used mini chips, because that’s what I had)

You can use whatever kind of butter you have, salted or unsalted. If you use salted butter, just skip the dash of salt when you add your flour. If you don’t have brown sugar, you can use regular white sugar, but your cookie won’t be as true-to-taste. Even though eggs are super cheap, I hate throwing anything away if I can use it! Whenever I have a recipe that calls for just yolks or whites only, I always throw the leftovers into a mini container and use it later (and the shells go into compost for my garden!)

If you are wanting to make two cookies like I did, just use an extra mug and microwave it separately, don’t try to double the recipe in one mug!

First, we will microwave our butter until almost melted. From cold butter, it took me ten seconds. Then, add in your brown sugar, egg yolk and vanilla.

Once you have all of that combined, stir in your all purpose flour (you’ll add your dash of salt here as well, if you are using unsalted butter)

Then, mix in your chocolate chips. Using a fork will work fine, but I have the most adorable mini spatulas that I break out every chance I get. Make sure you scrape the sides of your mug and even out your cookie layer as best as possible.

Next, stick her in the microwave. Like I said earlier, don’t try to double the recipe in one mug, or put more than one mug in the microwave at once. You will want to reduce your microwave’s power to 50% (some microwaves won’t do this unless you already have your cook time set) and microwave for 60-90 seconds. Every microwave is different, so start at 60 seconds and go from there, adding 10 seconds each time. If you need to microwave for additonal time after the inital 60 seconds, make sure you reduce the power to 50% each time.

This will not look like a traditional oven baked cookie, so be careful not to over do it. You will want the top of the cookie to look just set, and not shiny.

And that’s it! Enjoy! I threw a little bit of biscotti ice cream on top, because that’s all I had, but vanilla ice cream or no ice cream will work too!

P.S – the inside of the cookie will be very hot when it first comes out of the microwave, take care not to burn yourself!

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5 Minute Chocolate Chip Mug Cookie

The perfect ooey-gooey single serve chocolate chip cookie, when you just need a treat but don't want to deal with making a full batch of cookies, in under 5 minutes!
Course Dessert
Keyword 5, chip, chocolate, cookie, cookies, dessert, minute, mug
Prep Time 3 minutes
Cook Time 1 minute
Servings 1

Ingredients

  • 1 1/2 tablespoons butter salted or unsalted
  • 2 tablespoons brown sugar (lightly packed) light or dark will work, you can use white sugar but the brown sugar really makes it delish
  • 1 large egg yolk separate the yolk from the white, I saved mine to add in with morning eggs.
  • 1/8 teaspoons vanilla extract or vanilla bean paste i'm obessed with vanilla bean paste, so that's what I used, but regular vanilla extract will work perfectly as well
  • 3 tablespoons all-purpose flour
  • dash of salt if you are using salted butter, omit this step
  • 2 tablespoons chocolate chips (I used mini chips)

Instructions

  • Add butter to a microwave safe mug and microwave until almost completely melted. It took me under 10 seconds from cold butter.
  • Mix in the brown sugar until combined.
  • Mix in the vanilla and egg yolk.
  • Stir in the flour, and add a dash of salt if you are using unsalted butter.
  • Mix in your chocolate chips. I used a mini spatula, but a fork will work fine.
  • Reduce your microwave power to half, and microwave for 60-90 seconds. Every microwave is different, so start with 60 seconds and go from there. You only want the top of the cookie to look just set, otherwise it will be dry and not ooey-gooey. Don't use regular high power, or you will burn your chocolate. This will not look like a traditional oven baked cookie, so be careful not to over microwave your dessert.
  • Enjoy your not-so-hard work! I added a tiny bit of ice-cream to mine. (Be careful, the cookie will be HOT when it first comes out of the microwave, so don't burn yourself!)

Did you try this recipe? Was it delicious? Comment below to let me know and share it with your friends!

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5 Staples You Need To Start Your Cookie Business

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Looking to Start Your Own Cookie Business? Read below to find out the 5 things you definitely need.

This post may contain affiliate links. That means we may make a small commission on items purchased through links in this post at no extra cost to you!

When I first started my cookie journey, I did a TON of research. I’m one of those people that believe if you have all the tools to succeed, you can’t fail! If you’re like me, this list of 5 things I use everyday in my cookie business should make finding everything a little easier.

1. A mixer. Obviously!

If thinking a fancy stand mixer is what you need to make a delicious sugar cookie that people will want to buy, you’re wrong. While I did just upgrade to  this KitchenAid mixer and LOVE IT, when I started out I had limited funds and bought this simple hand mixer. It is under $20, and did everything I needed it to do!

2. A food scale.

Before I got serious about making cookies and really found it to be a passion of mine, I used my measuring cups for any recipe I wanted to try out. Let me be the first to say, it makes a difference to use a scale. Any recipe I use, I measure in grams, because my cup of powdered sugar might juuuust be a little bit different than someone else’s! This is the one I use, because it can weigh in ounces and grams (I use the ounces option when weighing out my royal icing, but more on that on another post). 

3. Baking Sheets and Mats

I had baking sheets already that I had used for years and years, but after doing some research, I found that my old rusty baking sheets weren’t going to cut it. You want your baking sheets to have some weight to them, especially if you don’t want the bottoms of your cookies to brown super easily! I like my sugar cookies to be super light and a uniform color on top and bottom, so this helps me out a TON! I use these. They come in a pack of two and are a must have if you are in need of a new set!

To help my cookies stay light and oh so pretty, I take it one step further and use these silicone baking mats. They add an extra layer of heat protection so your cookies can bake truly even. They’re non-stick and way less wasteful than rolls of one-use parchment paper. I just wash them with soap and water and leave them to dry on my bamboo rack!

4. A rolling pin.

Not just any rolling pin. No, this rolling pin! Guys i’m telling you. MAGIC. Having even cookies is so, so important. You don’t want half of your cookie under done, and the other half brown! More importantly, uneven cookies don’t decorate nearly as well . This rolling pin has removable discs in 4 different measurements, so you can ensure your cookie thickness is the same every. Single. Time. My cookies are 1/4″ always! This is definitely my favorite tool of the list. If you only buy one, BUY THIS.

5. Sturdy cookie cutters.

Not the 100-pack of cookie cutters you got from Walmart 3 years ago that one time you made cookies. You need sturdy cutters that won’t bend and distort your shape after all your hard cookie making work! My first cutter purchases were these and these. They weren’t crazy expensive, they were Prime, and they had good review. All “A’s” in my book! Now I usually buy from small businesses on Etsy unless I need something super quick. I’ll make a separate post of my favorite shops to buy from. 

Need a signature cookie recipe? Try this one!

And that’s a wrap! I hope this helps you figure out what you need to start your cookie journey. Do you have everything on the list? Let me know!

If you liked what you read and made it this far, please share it. Thank you!

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