4th of July Inspired Fudgy Brownies


Fudgy brownies? Yes please! I love brownies, but when they also have chunks of white chocolate and raspberries throughout - oh man! I can eat the entire batch in one go! These brownies were heavenly - absolutely rich, thick, gooey, fudgy, all at the same time. The tartness from the raspberries in combination with the sweet white chocolate was absolutely perfect !

7 oz. dark chocolate chunks (200 grams)
4.5 oz. butter (125 grams)
1 cup packed brown sugar (220 grams)
1 cup white flour (130 grams)
1/4 cup unsweetened cacao
1/2 teaspoon salt
1.5 tablespoons vanilla
1 teaspoon instant coffee
6 tablespoons half and half
7 oz. white chocolate chunks (200 grams)
1/4 c raspberries (30 grams)
1 teaspoon baking soda
1/2 teaspoon vinegar
3 eggs
Non stick cooking spray or extra butter for greasing the baking pan
Preheat oven to 345 degrees Fahrenheit (175 degrees Celsius) Put dark chocolate and butter into a small microwave safe bowl Melt dark chocolate and butter in the microwave for 30 seconds Mix Put in microwave for another 30 seconds (You can also melt these on the stovetop, which works equally wonderfully but takes longer) Once the butter and chocolate have melted, pour them in the larger bowl Add flour, sugar, cacao, salt, and vanilla, but do not mix yet In a separate bowl (you can use the one where the chocolate was to save on dishes ;), mix the instant coffee and half and half Pour the coffee mixture onto the flour Add raspberries and white chocolate Mix until everything looks evenly distributed Add the remaining ingredients (baking soda, vinegar, eggs) and give a quick mix, making sure not to over mix Bake for 20-25 minutes


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Brunch Enchiladas Recipe


My family and I agree that any type of enchilada is a huge hit at our house.  When we added the idea of an omelet in the enchiladas, we knew Brunch Enchiladas were a winner. Plus, it’s a great brunch menu item.  You can prep it the night before, then all you have to do ...

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