• 1 cup unsalted butter
  
• 1 cup crunchy peanut butter
  
• 1 cup white sugar
  
• 1 cup packed brown sugar
  
• 2 eggs
  
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
  
• 1/2 teaspoon salt
  
• 1 1/2 teaspoons baking soda 

Directions:

1. Cream together butter, peanut butter and sugars. Beat in eggs.
2. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour.
3. Roll into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown. Do not over-bake.

• Prep Time: 20 min
• Cook Time: 10 min
• Total Time: 30 min

• ½ cups Butter, Softened
• 1 cup Granulated Sugar
• ½ teaspoons Vanilla Extract
• 1 whole Egg
• 1 teaspoon Lemon Zest
• 1 Tablespoon Fresh Lemon Juice
• ¼ teaspoons Salt
• ¼ teaspoons Baking Powder
• ⅛ teaspoons Baking Soda
• 1-½ cup All-purpose Flour
• ½ cups Powdered Sugar

Directions:

1. Preheat oven to 350 degrees. Grease light colored baking sheets with non stick cooking spray and set aside.
2. In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.
3. Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

Ingredients: Recipe for 8 servings.

• 5 ounces of Unsalted Butter, at room temperature
• 7 ounces of Bittersweet Chocolate, melted
• 1 Cup of Sugar
• 2 tsp of Vanilla Extract
• ¼ tsp of Salt
• 1 Tbsp Cocoa Powder
• 2 Large Eggs
• 2 Tbsp of warm Water
• 1 tsp of Instant Espresso Powder
• 2/3 Cup of All Purpose Flour

Directions:

1. Preheat oven to 350. Spray an 8 by 8 inch square pan with non stick cooking spray and lay the bottom with parchment paper. Set aside.
2. In a small cup mix together the warm water with the instant espresso powder, set aside.
3. In a large bowl whisk together the sugar and butter until fluffy. Add the eggs, vanilla extract and espresso mixture. Beat until all is combined.
4. Add the melted chocolate and whisk, add the dry ingredients and mix everything together until it’s incorporated but don’t over mix.
5. Pour batter into your prepared pan and bake for about 40 to 45 minutes or until when a toothpick inserted in the middle comes out with moist crumbs but not wet batter.
6. Cool for about 5 minutes in the pan and then transfer them to a cooling rack to cool completely.

Chocolatey taste!!!

• PREP Time 20 mins
• COOK Time 10 mins
• READY IN 1 hr

• 1 cup butter, softened
  
• 1 cup white sugar
  
• 1 cup packed brown sugar
  
• 2 eggs
  
• 2 teaspoons vanilla extract
  
• 3 cups all-purpose flour
  
• 1 teaspoon baking soda
  
• 2 teaspoons hot water
  
• 1/2 teaspoon salt
  
• 2 cups semisweet chocolate chips
  
• 1 cup chopped walnuts

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

• 1/2 cup butter
  
• 1 cup white sugar
  
• 2 eggs
  
• 1 teaspoon vanilla extract
  
• 1/3 cup unsweetened cocoa powder
  
• 1/2 cup all-purpose flour
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon baking powder
  Frosting:
  
• 3 tablespoons butter, softened
  
• 3 tablespoons unsweetened cocoa powder
  
• 1 tablespoon honey
  
• 1 teaspoon vanilla extract
  
• 1 cup confectioners’ sugar

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
4. To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners’ sugar. Stir until smooth. Frost brownies while they are still warm.