The other day, my mom asked me to make her something to take to her library board meeting (she’s quite the town activist), and requested some kind of brownies.
These have been my go-to recipe for over 3 years, when my older sister first emailed the recipe over to me. Her good friend Kate at Cornell had made these brownies for her and she was obsessed. The recipe was originally from Kate’s mom’s college roommate at Cornell back in the 70′s. Plus, her last name was even Baker. Very appropriate.
makes approximately 24 brownies
4 ounces unsweetened baking chocolate, melted
1/2 cup butter, melted
1/4 tsp salt
2 cups sugar
1 tsp vanilla
1 cup flour
Preheat the oven to 325 °F. Grease and flour a 9×13 pan.
Microwave the chocolate and butter in the microwave in ~20 second increments on power level 5, stirring after each time, being careful not to burn the butter.
Beat eggs and salt together until eggs are light, and then beat in the sugar. Fold in the vanilla and the chocolate/butter mixture. Fold in the flour until just combined.
Pour into prepared pan and bake for 25-30 minutes. Enjoy!
Fancy brownies are…fine. In fact, chances are I’ll post about some in the future. But nothing beats a square of pure chocolatey delight. These brownies will honestly enrich the quality of your life. They are SO good.
…Whoa. I promise that I know words other than ones that start with C. Anyway. I’m a firm believer that everything is better with a bit of cinnamon, and that there’s nothing more delicious than a classic Tollhouse chocolate chip cookie. I decided to combine the best of both worlds with these cookies. I made these for some friends the first time and forgot to take pictures..but definitely had zero issue with making them again! My uncle’s response after trying them was “It tastes like Halloween.” Cinna-success.
Cinnamon Chocolate Chip Cookies
makes about 48 cookies (I can never get 60 out of the Tollhouse recipe)
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
3/4 cup white sugar
3/4 cup light brown sugar
2 tsp vanilla
2 large eggs
2 cups semi-sweet chocolate chips
1/2 cup cinnamon chips (or more!)
1/2 tsp cinnamon
Preheat the oven to 375 °F.
Beat together the butter, both sugars, and vanilla until creamed. Add the eggs one at a time, beating well after each. In a separate bowl, combine the flour, baking soda, cinnamon and salt. Gradually add this mixture to the butter mixture. Stir in the chocolate chips and cinnamon chips.
Drop using a rounded tablespoon onto an ungreased cookie sheet. Bake for 10-12 minutes, until they’re nice and browned on the edges. Allow to cool and then enjoy!
To be honest…I didn’t measure out the cinnamon so I have NO idea how much was in there. Use your nose to see if it seems cinnamony enough. Start small though, because you don’t want to overpower the cookies too much. Or maybe you do. Which is cool too.