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Brownies were the first thing I ever made in the kitchen with my mom and grandma over 30 years ago now. Back then, it was a simple brownie box mix to keep it simple for me, but I just remember that every Sunday, we would always make brownies and that was my job. It was something I always looked forward to, and when I was finished mixing the batter I would purposefully “forget” to put all of the batter in the pan to bake… I would save myself some extra batter to lick off the spoon and that was almost better than eating the fully baked brownies. Today, they are still one of my favorite things to make and eat. My 3 kids now help me in my kitchen, and lick the spoon just like I used to so many years ago when I was growing up. I am sharing my favorite fudgy/chewy brownie recipe. This is a very decadent chocolate taste, and will definitely give you a chocolate fix if that’s what you’re going for. Fudgy Brownie Recipe Bake Temp: 350 F Bake Time: 30-35 minutes Ingredients 3/4 cup unsalted butter 4 ounce semi-sweet chocolate 2 cups granulated sugar* 3 large eggs, room temp 2 teaspoons pure vanilla extract 1 cup unsweetened dutch-process cocoa powder 1 cup all-purpose flour 1 teaspoon salt optional: 1 and 1/4 cups semi-sweet chocolate chips Instructions: -Preheat the oven to 350°F and grease pan. -In a microwave safe bowl, combine the butter and 2 ounces of chocolate. Melt in 30 second increments, whisking after each, until completely smooth. -Whisk in the sugar until completely combined, then whisk in the eggs and vanilla. -Add the cocoa powder, flour, salt, remaining 2 ounces of chocolate and the chocolate chips. -Fold it all together with a rubber spatula. Batter will be very thick. Spread evenly into prepared pan. -Bake for 30-35 minutes. You can check to see if your brownies are done by sticking a toothpick or knife thru the center of the baked brownies. If it comes out clean, they are done. If it comes out with batter, add a few minutes to the bake time. -Let them cool, and enjoy! 
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 Vanilla Cake Recipe |
| This Triple Chocolate Mousse Cake is officially one of my TOP FAVORITE CAKES! And that says a lot, because I make and eat a lot of cake. I've had some pretty delicious flavors. But this Chocolate Mousse cake is the perfect balance of all things chocolate. You start with the Chocolate Cake base, and layer it with a Semi Sweet Chocolate Ganache, and creamy Chocolate Mousse. With the cake, I cut the layers in half so that they were about 1" each. I started with the cake on the cake board, and filling the cake with chocolate ganache, then added the Mousse, and another cake layer. I repeated the process until I used up all of the ingredients. If you are a Chocolate lover, this is definitely a cake that you need to try! CHOCOLATE CAKE INGREDIENTS: 3 Cups Cake Flour 2 1/2 Cups Granulated Sugar 3/4 Cup Dark Cocoa Powder 3 tsp Baking Soda 1 1/4 Baking Powder 1 1/2 tsp Salt 1 1/2 Cup Milk 3/4 Cup Vegetable oil 5 Lg Eggs 1/2 Cup Hot Water 1 1/2 tsp Vanilla |
CAKE INSTRUCTIONS:
- Preheat oven to 325 F.
- In a stand mixer, whisk together Eggs, Milk, Oil, Water and Vanilla. Mix for 2-3 minutes on low/medium speed.
- In a separate bowl, mix the Flour, Sugar, Cocoa, Baking powder, Baking Soda, and Salt. Mix together until everything is incorporated.
- Lower the speed on the mixer to the lowest speed, and add in the dry ingredients to the wet ingredients. Mix on medium speed for 2-3 minutes.
- Turn off the mixer, and scrape the bowl.
- Mix ingredients for another 30-60 seconds.
- Prepare 3- 6” cake pans or 2- 8” cake pans with non-stick baking spray.
- Divide the batter evenly in the pans. Each pan should be about 1/2 way full. No more than that.
- Bake the cakes for 32-38 minutes (for the 6” pans), 45-48 minutes (for the 8” pans). Cakes will be firm to the touch, and will not sink in the center when fully baked. If the cake sinks or wiggles, the cake needs to bake for longer. Add 2-3 minutes at a time until fully baked.
- Once fully baked, remove cake pans from the oven, and set aside to cool. KEEP CAKES IN CAKE PANS. Do not remove from pans until cooled completely.
Chocolate Mousse
Ingredients:
2 1/2 Cups Heavy Whipping Cream
1 Cup Semi Sweet Chocolate
1 Tbsp E-Z Gel (Gelatin)
3/4 Cup Powdered Sugar
1 tsp Vanilla Extract
1/4 tsp Salt
Instructions:
- In a small/medium sauce pan, bring 1/2 Cup of Heavy Cream to a boil.
- Once the cream is boiling, turn off heat and pour over the Chocolate in a heat safe bowl.
- Stir Cream and Chocolate together until fully combined. (This should take about 3-5 minutes).
- In a stand mixer, with a Whisk attachment, whip the remaining 2 Cups of Heavy Cream, Powdered Sugar, Salt Vanilla, and Gelatine at high speed until full stiff peaks. DO NOT OVER MIX.
- Take bowl off of mixer, and gently fold in the chocolate ganache to the whipped cream. Mix until fully incorporated.
- Chill until ready to use.
Chocolate Ganache
INGREDIENTS:
1 Cup Heavy Cream
1.5 Cups Semi Sweet Chocolate
1 Tsp Vanilla extract
INSTRUCTIONS:
1. Boil the Heavy Cream in a small sauce pan
2. Once boiling, remove from heat.
3. Put your chocolate In a heat safe bowl or glass measuring cup.
4. Pour the hot heavy cream over the chocolate.
5. Mix until fully incorporated. (Should take 3-5 minutes).
1 Cup Heavy Cream
1.5 Cups Semi Sweet Chocolate
1 Tsp Vanilla extract
INSTRUCTIONS:
1. Boil the Heavy Cream in a small sauce pan
2. Once boiling, remove from heat.
3. Put your chocolate In a heat safe bowl or glass measuring cup.
4. Pour the hot heavy cream over the chocolate.
5. Mix until fully incorporated. (Should take 3-5 minutes).
INGREDIENTS:
1 Cup Heavy Cream
1.5 Cups Chocolate (whatever kind is your fav)
1 Tsp Vanilla extract
1 Cup Heavy Cream
1.5 Cups Chocolate (whatever kind is your fav)
1 Tsp Vanilla extract
Instructions:
-Boil the Heavy Cream in a small sauce pan
Once boiling, remove from heat.
-Put your chocolate In a heat safe bowl or measuring cup.
-Pour the hot heavy cream over the chocolate.
-Mix until fully incorporated. (Should take 3-5 minutes).
-Boil the Heavy Cream in a small sauce pan
Once boiling, remove from heat.
-Put your chocolate In a heat safe bowl or measuring cup.
-Pour the hot heavy cream over the chocolate.
-Mix until fully incorporated. (Should take 3-5 minutes).
INGREDIENTS:
2 C Soft, Unsalted Butter
1 1/2 C Creamy Peanut Butter
3 lbs Powdered Sugar
1 1/2 tsp Vanilla Extract
1 C - 1 1/2 C Heavy Cream
2 C Soft, Unsalted Butter
1 1/2 C Creamy Peanut Butter
3 lbs Powdered Sugar
1 1/2 tsp Vanilla Extract
1 C - 1 1/2 C Heavy Cream
Instructions:
- In a stand mixer, use your paddle attachment and cream your butter. Mix on medium/high speed for 2-3 minutes. Or until creamy. (Make sure there are no clumps)
- Once creamy, add in peanut butter. Mix until fully incorporated.
- Turn mixer down to low speed and add in your vanilla extract
- Add in all of your powdered sugar, let mix for about 1 minute.
- Scrape down bowl to make sure everything is incorporated.
- Add in your heavy cream and mix for about 5 minutes or until creamy. (Add cream AS NEEDED. Don’t use all of it if you don’t need it. Too much cream will make your frosting runny)
- Once fully mixed, take off stand mixer and mix your frosting with a wooden spoon and get out any extra air pockets and create a smooth creamy finish.
INGREDIENTS:
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 1 1/2 cups unsweetened cocoa powder
- 1 tablespoon baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 4 large eggs
- 1 1/2 cups buttermilk
- 1 1/2 cups warm water
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
INSTRUCTIONS:
- Preheat oven to 350 degrees Fahrenheit.
- Prepare pans with butter or non stick spray.
- Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
- Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
- Divide batter among the three pans.
- Bake for 30-35 minutes in a 350 degree oven until a toothpick inserted into the center comes out clean.
- Cool for 15-20 minutes and then place cakes on cake board and remove the cake pan.
- Place cake layers in freezer, let cool for 3-5 hours. Once solid, fill and decorate.
- Enjoy!
This is my favorite buttercream frosting recipe! I use it daily. And to make this frosting even better, you can use this frosting as a base for any flavor of frosting you’re making. So you can add a ganache to make a chocolate frosting. Lemon extract and yellow color to make a fresh lemon, or peppermint for a mint frosting.. the possibilities are endless!!!! So go give this frosting a try and let me know what you think!!
Vanilla Buttercream Recipe
Ingredients:
1 C Very Soft, UnSalted Butter
5-7 Cups Powdered Sugar
1 1/2 tsp CLEAR Vanilla Extract
1/2 Tsp Almond Extract
1/2-1 C Heavy Cream
INSTRUCTIONS:
5-7 Cups Powdered Sugar
1 1/2 tsp CLEAR Vanilla Extract
1/2 Tsp Almond Extract
1/2-1 C Heavy Cream
INSTRUCTIONS:
- In a stand mixer, use your paddle attachment and cream your butter. Mix on medium/high speed for 2-3 minutes. Or until creamy. (Make sure there are no clumps)
- Turn mixer down to low speed and add in your vanilla & almond extracts, and powdered sugar.
- Scrape down bowl to make sure everything is incorporated.
- Add in your heavy cream and mix for about 5 minutes or until creamy. (Add cream AS NEEDED. Don’t use all of it if you don’t need it. Too much cream will make your frosting runny)
- Once fully mixed, take off stand mixer and mix your frosting with a wooden spoon and get out any extra air pockets and create a smooth creamy finish.
Enjoy!!!!
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TAG US IN YOUR CREATIONS!
INSTAGRAM & TIKTOK- @theblondewhobakes
Chocolate Cake Recipe
Bake Temp: 350°F
Bake Time: 28-32 minutes for 6” cake
35-40 minutes for 8” cake
Bake Time: 28-32 minutes for 6” cake
35-40 minutes for 8” cake
Ingredients
2 1/2 cups of all purpose flour
2 1/2 teaspoons of baking powder
1/2 teaspoon of baking soda
1 cup cocoa powder
1 teaspoon salt
1/2 cup vegetable oil
2 cups granulated sugar
3 large eggs (egglands best)
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 1/2 cups milk
1/2 cup of Semisweet Chocolate Chips
2 1/2 teaspoons of baking powder
1/2 teaspoon of baking soda
1 cup cocoa powder
1 teaspoon salt
1/2 cup vegetable oil
2 cups granulated sugar
3 large eggs (egglands best)
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 1/2 cups milk
1/2 cup of Semisweet Chocolate Chips
Baking Instructions:
Preheat oven to 350°F
Prepare cake pans with non stick spray. (My favorite brand is “BAKERS JOY”. You can find it at any grocery store in the baking isle). Set aside.
Sift together flour, cocoa powder, baking soda, baking powder, and salt.
In the bowl of a stand mixer, beat together oil and sugar on medium speed. Once mixed, add in the eggs, and vanilla.
Scrape bowl before moving on to next steps.
Turn the mixer on and slow speed and add in your dry ingredients. Once you have all of your dry ingredients mixed in add in the milk and the chocolate chips.
Mix on medium speed for about one minute or until combined.
Divide the batter between your baking pans.
Fill your pans about 1/2-3/4 full.
**DO NOT FILL TO THE RIM**
Bake cakes for about 28-40 minutes (depending on cake size) or until your cake is full, and holds its shape after you touch it.
Let your cake cool for about 20 minutes IN CAKE PAN.
Once cooled, cut the top off your cake put your cake on a cake board, and place the cake in the freezer for about 3 to 5 hours.
Once your cake is frozen and stiff, you can start filling it with your frosting.
Layer your cake and fill with about 1-1 1/2 Cups of frosting per layer.
Crumb coat your cake.
Put in freezer for about 30 minutes.
Put on final layer of frosting, and decorate how you prefer.
Prepare cake pans with non stick spray. (My favorite brand is “BAKERS JOY”. You can find it at any grocery store in the baking isle). Set aside.
Sift together flour, cocoa powder, baking soda, baking powder, and salt.
In the bowl of a stand mixer, beat together oil and sugar on medium speed. Once mixed, add in the eggs, and vanilla.
Scrape bowl before moving on to next steps.
Turn the mixer on and slow speed and add in your dry ingredients. Once you have all of your dry ingredients mixed in add in the milk and the chocolate chips.
Mix on medium speed for about one minute or until combined.
Divide the batter between your baking pans.
Fill your pans about 1/2-3/4 full.
**DO NOT FILL TO THE RIM**
Bake cakes for about 28-40 minutes (depending on cake size) or until your cake is full, and holds its shape after you touch it.
Let your cake cool for about 20 minutes IN CAKE PAN.
Once cooled, cut the top off your cake put your cake on a cake board, and place the cake in the freezer for about 3 to 5 hours.
Once your cake is frozen and stiff, you can start filling it with your frosting.
Layer your cake and fill with about 1-1 1/2 Cups of frosting per layer.
Crumb coat your cake.
Put in freezer for about 30 minutes.
Put on final layer of frosting, and decorate how you prefer.
Now go bake a cake and enjoy it!!!!
TAG ME IN YOUR WORK!
I’d love to see it and spotlight you and your beautiful creations.
YOU CAN FIND ME ON INSTAGRAM & TIKTOK
@theblondewhobakes #theblondewhobakes
TAG ME IN YOUR WORK!
I’d love to see it and spotlight you and your beautiful creations.
YOU CAN FIND ME ON INSTAGRAM & TIKTOK
@theblondewhobakes #theblondewhobakes
I have always loved banana bread. And so when my mom passed down her banana bread recipe to me when I got married I could not wait to share it with my own family.
And so naturally, because I love this recipe so much, I had to share with you guys. Enough talking, let’s get to the real reason you’re here…. The recipe.
ITS OFFICIALLY A WEEK INTO SEPTEMBER, AND I COULDN'T WAIT ANY LONGER TO START POSTING FALL FLAVOR RECIPES.... MEANING PUMPKIN EVERYTHING!!!!!!!
SO WE ARE STARTING OFF THIS 2021 FALL SEASON WITH MY ALL TIME FAVORITE PUMPKIN CHOCOLATE CHIP COOKIES. THESE ARE SO BEAUTIFUL AND EVEN MORE DELICIOUS. IF YOU'RE A PUMPKIN FAN, I DEFINITELY RECOMMEND THESE COOKIES 10/10.
SO WE ARE STARTING OFF THIS 2021 FALL SEASON WITH MY ALL TIME FAVORITE PUMPKIN CHOCOLATE CHIP COOKIES. THESE ARE SO BEAUTIFUL AND EVEN MORE DELICIOUS. IF YOU'RE A PUMPKIN FAN, I DEFINITELY RECOMMEND THESE COOKIES 10/10.
Hi, Im Whitney Berge
Aka, The Blonde who Bakes,I am a wife and mom of 3, and a self- taught baker. I did not attend any formal culinary training, but I believe that nothing compares to learning as you go.
Being in the kitchen baking is something that has always been special to me, and I knew that I could use my business knowledge as well as my baking experience to bless others with some delicious desserts, but also teach them that they can do it as well.
about 15 years ago, I made the decision to not continue in my schooling for Sports Medicine and jumped in to selling my cakes and desserts.
My clientele grew steadily, and I had some very loyal customers. So I made the decision to open up a brick and mortar bakery.
a few years into the bakery, I had my first child. Though it was difficult trying to navigate being a new mom and business owner, I pushed though and continued with my dream. 3 months later, I had a very big surprise that I was pregnant again with baby boy #2. This is when I had to re-evaluate and make the hard decision to close my bakery. Little did I know, that was the best decision I could have ever made.
1 year after closing my bakery doors, I wanted to get back to my passion for baking
I knew that I needed to change my business strategy because I wanted to be at home with my 2 boys, yet still be able to be Whitney and continue to grow as an entrepreneur. After many long nights of trying to figure out how I could change my business structure yet do what I love.
I knew that I still wanted to bake desserts for people, but I wanted to focus a lot more of my energy on teaching others how to bake and create delicious and beautiful things.
And that my friends, is when The Blonde who Bakes came to be.
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