Ghiradeli, who?

  FullSizeRender Everyone needs a go to brownie recipe and we're not talking about Betty Crocker or Ghiradeli. Because making desserts from a box is a real Becky move (and not the Becky with the good hair). If you need clarification, please see Beyonce. These are called Prescription Strength Brownies for a reason (and not because of any added THC's). Anyone who believes that the only thing in the world better than chocolate is more chocolate will know what we mean. Surprisingly enough, from scratch brownies are pretty simple. As with any simple recipes, the better the ingredients you put in the better then end product will be. If you've spent any time in the baking section of a nice grocery store or gone to a specialty chocolate shop, I'm sure you've noticed the different kinds of cocoa powder (dark, extra dark, dutch, etc...). What we love about this brownie recipe is that you can class it up or keep it classic simply by trying different cocoas and using different kinds of toppings. Go wild and give something a try. We enjoy finding the darkest cocoa powder we can and topping the brownies with dark chocolate chips and walnuts. A few tips:
  • Brownies bake better in a good quality metal pan. If you're hard up, line your Pyrex pan with heavy aluminum foil.
  • This one will be hard, but these brownies need to cool AT LEAST 30 minutes before you take them out of the pan. I guess this is only important if you need them to present well. If you're making them just for yourself and can't wait just dig them out. They won't be pretty, but they will be gooey and delicious.
  • As with any baking, you'll get better results if all your ingredients are at room temperature before you start.
  • Instead of buttering and flouring the pan you can just use cooking spray, but personally I believe buttering and flouring the pan gives you better results here (others may disagree).
Prescription Strength Brownies
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Serves: 6-9 brownies
  • 12 Tbsp unsalted butter
  • ¾ cup unsweetened cocoa powder
  • 1½ cups sugar
  • ¼ tsp salt
  • 2 large eggs
  • 1½ tsp pure vanilla extract
  • ¾ cup flour
  • ½ cup toppings (walnuts, chocolate chips, toffee chips, etc.)
  1. Butter and flour 8x8 metal pan.
  2. Melt butter in pan.
  3. Once butter is melted, remove from heat and add cocoa powder. Whisk to combine.
  4. Add salt and sugar, mix to combine.
  5. Add eggs, one at a time, mixing well after each addition.
  6. Add vanilla and mix well.
  7. Sprinkle flour over chocolate mix and mix together, using a spoon.
  8. Pour batter into prepared pan and smooth.
  9. Add desired toppings.
  10. Bake for 28-32 minutes, or until toothpick comes out clean.
  11. Cool for 30 minutes on cooling rack.





Do you know the muffin man?

Ok, let’s have some real talk for minute. While most of what we post on here (read: all of what we post on here) is not designed to make you thin, in our day to day eating habits we generally eat pretty healthy. Granted, we have our free meals (or free weekends, sometimes free weeks, let’s be honest), but the key to feeling good and being at your best is really based first and foremost on what you eat.

If you’re looking for some real advice on that we recommend you speak to someone else. However, having some go-to foods that don’t throw your normal diet off track but still allow you some indulgence (or feel like you’re having some) is important. These muffins are one of our go-to’s. They don’t have any added processed sugars and as you’ll see the ingredient list is full of all those things that you’d find at a Whole Foods. Even so, they aren’t too bad and don’t make you feel like you’re eating from the bottom of kale barrel. (still all things in moderation, don’t have five of these in a sitting)

Banana Chocolate Chip Muffins
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Cook time: 
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Serves: 12
  • 1½ C whole wheat flour
  • 1¼ tsp baking powder
  • ½ tsp baking soda
  • 1 TBSP cinnamon
  • 1 TBSP ground flaxseed meal
  • Pinch of salt
  • 3 ripe bananas, mashed
  • 2 egg whites
  • ½ C coconut oil
  • ½ C raw honey
  • ⅓ C dark chocolate chips (optional)
  • ½ C chopped walnuts
  1. Preheat oven to 350.
  2. In a medium bowl, beat bananas until smooth. Add egg whites and beat until combined.
  3. Gradually mix in honey and coconut oil.
  4. In a different bowl, combine flour, baking soda, baking powder, cinnamon, flaxseed, and salt.
  5. Mix dry ingredients into banana mixture; stir in chocolate chunks and nuts, if using.
  6. Spray muffin pan with cooking spray.
  7. Fill each cup with ¼ C of the batter and bake for 15-20 minutes.