Cookies and Desserts

Fudge Brownies

  • Servings: 12
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A dense and dark chocolate delight


  • 250 gr. 60% or higher chocolate, in chunks
  • 195 gr. unsalted butter
  • 200 gr. (4 large) eggs
  • 435 gr. granulated sugar
  • 250 gr. all purpose flour
  • 2 gr. Kosher salt
  • 8 ml. vanilla



  • Preheat oven to 350 degrees.  Line 9×13 pan with parchment and spray sides of pan with non stick spray
  • Place chocolate chunks and butter in heat proof bowl over simmering pot of water.  Make sure the bottom of the bowl doesn’t come into contact with the water.
  • In mixer bowl with paddle attached, combine sugar and eggs.  Whip on medium high until start to form ribbons.
  • Pour the melted butter/chocolate into sugar/egg mixture and combine.
  • Add in flour, salt and vanilla, mix to combine
  • Pour into prepared pan and bake for 22-24 minutes.
  • Cool, cut and enjoy  

Pastry Cream

  • Servings: Makes enough to fill a 3 layer cake
  • Difficulty: easy
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A stirred custard which is perfect for cake fillings.

Adapted from On Baking


  • 1000 ml. whole milk
  • 5 ml Vanilla
  • 225 gr sugar
  • 10 egg yolks
  • 75 gr. cornstarch
  • 60 gr. unsalted butter
  • Directions

  • Bring milk, vanilla and 120 gr sugar to a boil in saucepan
  • Place yolks and sugar in bowl, whisk until pale.
  • Whisk in cornstarch
  • Temper egg yolk mixture with 1/2 boiling milk, whisking until smoth
  • Pour tempered egg mixture back into sauce pan and bring to boil, stirring continuously.
  • boil 2 minutes until thickened.
  • Pour into bowl over ice bath and stir in butter.
  • Cover with cling wrap and cool over ice bath.
  • Refrigerate