The Winning Brownie Recipe from “The Great Brownie Taste-off”

 By Lisa Maliga, copyright 2024

Ten years ago I wrote the first book in what would become a [so far] 4-book cozy mystery series. It was more sweet romance than cozy mystery, but I was pleased with the story and the second book in the series was a proper cozy mystery story.

The changes made to “The Great Brownie Taste-off” include removing some extraneous descriptions and backstory, getting rid of the magical secret ingredient, and having a more realistic relationship between Yolanda and Zac. And I kept refining that brownie recipe until I really liked it. It’s not my favorite dessert or snack, but now I appreciate a good, hot brownie fresh out of the oven.

Please scroll down to see the recipe and watch the video tutorial.

"The Great Brownie Taste-off" Book Description

Cat shelter employee Yolanda Carter loves her job, but her dream is to own her own bakery. Living in Sherman Oaks, California with her tuxedo cat, her only outlet is baking treats for her friends, coworkers and family.

Her situation changes when her high school friend, Teagan Mishkin, drops by to tell her about an incredible job opportunity that will give Yolanda enough money to launch her bakery.

The job interview takes an unexpected turn and Yolanda stumbles across a scheme to close the cat shelter. She concocts a sweet plan to save the shelter and share her decadent brownies in the Great Brownie Taste-off. Assisted by her artisan parents, friends, and coworkers, will she win the taste-off and save the cats?

Link to all versions of THE GREAT BROWNIE TASTE-OFF
Do you like listening to books? The Great Brownie Taste-off is available on Amazon Audible.

THE WINNING RECIPE!

INGREDIENTS:

• 1/2 cup [1 stick] unsalted butter, melted
• 1 cup organic coconut palm sugar
• 2 eggs [room temperature]
• 1/2 cup [4 ounces] dark chocolate
• 2 teaspoons pure vanilla extract or vanilla bean paste
• 1/2 cup all-purpose flour, sifted
• 2 Tablespoons cocoa powder, Dutch processed, sifted

INSTRUCTIONS:

• Preheat oven to 325 degrees.
• Grease your pan with butter.
• Sift the cocoa powder and flour together in a small bowl. Set aside.
• Chop up chocolate if using a bar. Melt chocolate and butter together over a double boiler. Use low heat to ensure the chocolate doesn’t seize.
• In a large bowl, add the sugar.
• Add an egg, mix well, then add the second egg and mix well.
• Stir in melted butter and chocolate mixture.
• Gently fold in flour and cocoa powder, until combined. Add the vanilla extract.
• Pour mixture into pan and bake for 30-35 minutes. Let the brownies cool completely. Cut into squares.
• Enjoy.  

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BIG Double Chocolate Chip Cookies Recipe

 By Lisa Maliga, copyright 2020

Looking for easy-to-bake super double chocolate chip cookies? Double your fun with these big, thick, and chewy chocolate chip cookies.

INGREDIENTS:

1 cup unsalted butter cold, cut in cubes
1 cup coconut palm sugar https://amzn.to/39MFE9b
1/2 cup granulated cane sugar https://amzn.to/2JLTRrX
2 large eggs, cold
2 teaspoons pure vanilla extract https://amzn.to/3qls56e
2 cups all-purpose flour https://amzn.to/3mJ8TNu
2/3 cup unsweetened cocoa powder https://amzn.to/3ol5gOi
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon pink Himalayan salt https://amzn.to/2Vymifl
2 cups semi-sweet chocolate chips https://amzn.to/39KAVEL
chopped walnuts, optional

EQUIPMENT:

Stand mixer or hand mixer
Large bowls
Measuring cups/spoons
Whisk
Sifter
Spatula
Large baking sheet
Cooling rack
Parchment paper/Silpat
Measuring scale

INSTRUCTIONS:

Oven temperature: 350 degrees Fahrenheit/175 degrees Celsius

* In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. Whisk until combined.

* In the bowl of a stand mixer, beat butter, and sugar until light and fluffy. You can also use a hand mixer or mix with a whisk or wooden spoon.

* Add the eggs, one at a time, followed by the vanilla extract. Blend well.

* Stir in the dry ingredients until well blended. It will feel quite stiff.

* Mix in the chocolate chips.

* Form into balls approximately 3.5 ounces [100 grams]. Place on cookie sheet lined with parchment paper or a Silpat. Refrigerate for one hour.

* Preheat oven.

* Cookies should be at least 3 inches apart. Bake on center rack for about 15 minutes. Let cool on the cookie sheet for about 15 minutes before transferring to wire racks to cool completely.

NOTES:

This recipe made one dozen 3.5-ounce cookies.
I added a few walnuts to 2 cookies.
Store in an airtight container.
If serving the next day, heat in microwave for about 15 seconds if you want a melty interior.
I’ve added links to some of the ingredients. They are only suggestions, of course.
Chilling the dough in the refrigerator before baking helps to keep the cookies higher so they won't spread a lot.

Happy baking!

Ruby Chocolate: A Beginner's Guide ~ Excerpt

By Lisa Maliga, copyright 2020

I became aware of ruby chocolate when I was watching The Great British Baking Show. A contestant was baking biscuits [cookies] using ruby chocolate. Paul Hollywood, one of the judges, proclaimed that the new chocolate “has a nice kick to it.”

Around this time, one of my baking buddies on Facebook posted a photo of her ruby chocolate truffles. Nancy Hoekman, the owner of Fancy Nancy Bites, is a talented baker and the photo she posted of her lovely pink truffles sparked my interest in trying the chocolate.

I could trawl the search engines for days upon days, or I could buy some and find out for myself how great it tasted and what I could concoct with it.

The best option was to buy it in bar form and order some wafers [callets] online. I called Trader Joe’s to find out if it was in stock and was informed that it had been discontinued, but I could buy it on Amazon.

Callebaut, the company that is in charge of distributing ruby chocolate had many lovely photos on their website and was proud to point out that: “More than 10 years ago, one of our cocoa experts discovered that components of certain cocoa beans could produce a cacao taste experience with an exceptional flavor and color. Since then, we’ve been unraveling the secret behind this, leading to the discovery of the ruby cocoa bean and creation of a totally new flavor experience. Like grapes for fine wines, cocoa beans are influenced by the terroir in which they grow. Ruby cocoa beans grow under unique climate conditions and can be found in Ecuador, Brazil or Ivory Coast. Ruby contains no added flavors or colors.”

What did I make with this big 5.5-pound bag of ruby red chocolate?  Scroll down and check out my book trailer!

THE FIRST BOOK ABOUT RUBY CHOCOLATE!

Ruby Chocolate: A Beginner’s Guide includes ten original and tested recipes using authentic ruby chocolate. From healthy granola bars to tasty ruby chocolate chip cookies to decadent fudge, chocolate lovers will be inspired to create their own desserts. The reader also receives gift packaging ideas and lots of resources.

Amazon: https://www.amazon.com/Ruby-Chocolate-Beginners-Lisa-Maliga-ebook/dp/B082XKXYGF
Amazon UK: https://www.amazon.co.uk/Ruby-Chocolate-Beginners-Lisa-Maliga-ebook/dp/B082XKXYGF

The paperback edition will be available in late January.

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