Baking for the Smell of It: Brownie Recipe!

Brownies! Yesterday was my last day of classes. With final exams on the horizon, what better way to spend my morning than go grocery shopping and baking? Baking is definitely the best way to procrastinate.

Is there anyone on the planet who doesn’t like brownies?


Sweet, fudgy, chocolatey, rich, with a perfect crackled top, these brownies are definitely some of the best I’ve ever had.

Even better? They are incredibly easy to make and only require one bowl and less than 15 minutes of prep time. You probably have all the ingredients in your pantry already.

If you like cakey brownies, add an extra egg. For even fudgier brownies, bake for 25 minutes instead of 30. You could even add crushed candy canes on top for a festive holiday treat!

Super Easy Brownies
Serves: 16
  • 150 mL melted coconut oil, butter, OR a combination – COOLED
  • 2 large eggs
  • 1.5 tsp vanilla extract
  • 1.25 cups white sugar
  • 3/4 cup unsweetened cocoa powder
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • sprinkle cinnamon (optional)
  • 2/3 cup flour
  • 1/3 cup chocolate chips
  1. Preheat oven to 325. Grease a nonstick 8×8 baking pan.
  2. Melt butter or coconut oil. Allow to cool.
  3. Add eggs when cool. Whisk. Add vanilla, sugar, cocoa powder, salt, baking powder, and cinnamon. Whisk very well.
  4. Stir in the flour. When there are some streaks of flour left, add chocolate chips. Stir until there are no more streaks of flour.
  5. Pour batter into the pan. Spread batter, then swirl with knife if desired.
  6. Bake for 30 minutes, or until a knife comes out almost clean.
  7. Cool in the pan for 1-2 hours, until completely cool.
  8. Transfer brownies to a cutting board.
  9. Use a very sharp chef’s knife to cut the brownies into 16 squares, using quick, strong motions to prevent the top from crackling and breaking.
  10. Enjoy!


I’m sure you will love these. 🙂

Let me know if you give this recipe (or any of my other recipes!) a try! I’d love to hear about how they turned out.


Happy Tuesday, and good luck to fellow students who have upcoming final exams!

Kitchen Staples + Oatmeal Galore

Aloha everyone! How has your week been? Mine has been super busy, as usual, but relaxing at times. 🙂 Today I had a lovely lunch (and dessert!) with a good friend to celebrate a semester of rewarding agony, then went to work for three hours (new kids in my skating classes – yay!) and now I’m having a quick dinner of scrambled eggs with vegetables and cheese. Seems like eggs + veg + cheese is my go-to supper nowadays. Which is fine by me! 🙂

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Started one blustery morning with a great bowl of oatmeal. Plumped up with a mashed banana, filled with bursting (frozen) blueberries, and peanut butter. Plus maple syrup, of course.

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Check out how melty this bowl was. Seriously!


Fabulous pseudo-Mom Dinner of fried salmon, roasted vegetables, scrambled eggs with feta (?!) and quinoa.

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My mom makes the best roasted vegetables. I’m not joking when I say that they’re better than fries! In my world, at least. But maybe not truffle fries. Those are #1!

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Anyways, this strange-ish dinner really hit the spot. Fried salmon is my favourite dinner protein, maybe next to eggs. Prawns are good too… okay, now I’m getting sidetracked.

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Seconds! Now with Israeli couscous from Trader Joe’s. That stuff is GOOD topped with parmesan cheese!


Now a sneak peek into our refrigerator!


We need peanut butter. Period. If I don’t have it, I will go into alcoholic-like withdrawl mode. Which happened last week when I finished this bottle and convinced my mom not to buy more. I nearly died of headaches!


Flax and almond milk are mandatory in my favourite oatmeal recipes. I think any brand of unsweetened almond milk is great – bonus marks if it’s vanilla-flavoured.

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Quinoa and white cheddar cheese from Costco. Love these individual packets so I can grab and go, or shred up a couple for a bigger recipe.

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And salsaaaa.


I like using cocoa powder in some recipes. Last week we bought an even bigger container of this. Can’t wait to use it more! Chia seeds and hot chocolate powder (this is my favourite: Silly Cow from Whole Foods).

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Coconut oil is a must-have if you’re a pancake aficionado like me, and my mom is obsessed with roasted pecans. Who can blame her? They’re great on everything – I like them best on salads.

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‘Nother delicious bowl of oatmeal. Whoa, that’s a LOT of peanut butter!

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Not that I’m complaining. 🙂

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A sliced banana goes on oatmeal SO well, especially with peanut butter and cinnamon… and blueberries and flax. The list goes on…


I could just faceplant into that melty nut butter puddle! Who’s with me?!


Pasta dinner after volunteering at the hospital one afternoon.

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This bowl starred zucchini, mushrooms, toasted garlic oil, and spinach.

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Had some pan-fried chicken breast on the side. It was a little drab and dry. I’m looking for new ways to make chicken breasts more exciting – do you have any ideas?

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What an awesome group of meals. 🙂 See you in my next post!

Chocolate Oatmeal: Dessert for Breakfast!

Three letters: O-M-G.
This oatmeal is eriously incredible!


I made oats as usual, without banana, then added two scoops of hot chocolate powder from Silly Cow. It’s only got cocoa powder and a little sugar. Stirred it up and voila – chocolate oatmeal!


Topped with cocoa granola with milk chocolate chunks AND a little slab of milk chocolate.


Sprinkled with shredded coconut and eaten with a big scoop of peanut butter.


I can’t even describe how amazing this was! Especially the bites with peanut butter and chocolate. Mmmm!

You MUST try this out. 🙂