Brownies

The ultimate recipe for Brownies! They're fudgy, moist, and super chocolaty, with perfect crispy edges.

Sugar - 1 1/4 cup

AP Flour - 3/4 cup

Cocoa powder - 2/3 cup

Powdered Sugar - 1/2 cup

Baking powder - 1/2 tsp

Dark Chocolate Chips - 1/2 cup

Salt - 3/4 tsp

Egg - 2

Oil - 1/2 cup or Butter - 1 stick

Water - 2 tbsp.

Vanilla extract - 1 tsp

Preheat oven to 325°F. Line and an 8x8 baking dish with parchment paper and lightly spray with Cooking spray.

In a medium bowl, combine Sugar, Flour, Cocoa powder, powdered Sugar, Chocolate chips, and Salt.

In a large bowl, whisk together the Eggs, Olive oil, Water, and Vanilla.

Sprinkle the dry mix over the wet mix and stir until just combined.

Pour the batter into the prepared pan and use a spatula to smooth the top. Bake for 40 to 48 minutes, or until a toothpick comes out with only a few crumbs attached (note: it's better to pull the brownies out early than to leave them in too long). Cool completely before slicing. Store in an airtight container at room temperature for up to 3 days.

When these brownies come out of the oven, they'll be super gooey in the middle. Allow them to cool completely, about 2 hours, before you slice into them to give them a chance to set up. They'll continue to firm up the longer they're out of the oven. If you still prefer a firmer brownie, store them in the fridge.

Chocolate Cookie

Egg - 2

Vanilla - 1 tsp

Butter - 1/2 cup

Sugar - 1 cup

Cocoa powder - 1/2 cup

Baking powder - 1 tbsp

AP Flour - 2 cup

Preheat oven to 350 degree f.

In a large bowl add in Eggs, Vanilla extract, Butter, and Sugar. Cream/beat on high speed until pale and fluffy.

Sift in Cocoa powder, AP Flour and Baking powder. Mix until combined and gently knead it into a soft dough.

Make lemon sized balls with the dough and place it on a greased baking tray. With a fork gently press down on top of the dough to flatten it and make marks on the cookie.

Bake them for 12-15 minutes or until done.

Allow it to cool down on the baking tray for a few mins and then transfer to a cooling rack. Once cooled down, store in airtight containers.

Banana Bread

Banana - 4, ripe mashed

Sour cream - 1/4 cup

Sugar - 1 cup

Butter - 1/2 cup melted or Oil

Egg - 2

Vanilla Extract - 1 tsp

AP Flour - 1 3/4 cup

Pecan - 1 cup, toasted and chopped

Baking Soda - 1 tsp

Cinnamon powder - 1 tsp

Nutmeg - 1/4 tsp

Salt

Preheat oven to 350°F. Spray an 9 x 5 baking pan with cooking spray.

Whisk together mashed Bananas, Sour cream, Sugar, melted Butter, Egg, and Vanilla in a large bowl until well combined.

Stir together Flour, Pecans, Baking Soda, Cinnamon, Nutmeg and Salt in a medium bowl.

Add Flour mixture to Banana mixture, stirring until combined. Pour batter into prepared pan.

Bake in preheated oven until golden brown and a wooden pick inserted in center comes out clean, 50 to 60 minutes. Let cool in pan 5 minutes. Remove from pan, and cool completely on a wire rack.