Chewy Oatmeal Fudge Brownies

What if I told you that to make the best Oatmeal fudge brownies of your lifetime you just need one bowl and 5 minutes to bring it all together. The best part is they’re super low calories. With this recipe and some few tips these cocoa brownies will be a fudgylicious sensational hit in your parties.


Let’s start with the list of ingredients you will need.


  • 1/2 cup unsalted butter , melted (Try using low fat butter of your choice)

  • 1 tablespoon cooking oil (olive oil or coconut oil are fine)

  • 1 1/8 cup superfine sugar (I personally use fructose sugar or Splenda)

  • 2 large eggs

  • 2 teaspoons pure vanilla extract

  • 1/2 cup Oatmeal flour

  • 1/2 cup unsweetened cocoa powder (preferably unsweatened dark chocolate)

  • 1/4 teaspoon salt


  1. Preheat oven to 175°C | 350°F.

  2. Lightly grease an 8-inch square baking pan with cooking oil spray. Line with parchment paper or baking paper

  3. Combine melted butter, oil and sugar together in a medium-sized bowl. Whisk well for about a minute. Add the eggs and vanilla.

  4. Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until combined (do not over beat them).

  5. Pour the batter into the pan and smooth the top out evenly.

  6. Bake for 20-25 minutes, or until the centre of the brownies are set to the touch. If testing with a toothpick, it should come out dirty for fudge-textured brownies.

  7. Remove and allow to cool to room temperature before slicing into perfect sized brownies.



Optional Chocolate Ganache

1 teaspoon of low fat butter

2 spoons of chocolate powder (unsweetened dark chocolate)

2 spoons of cream

Mix well and pour over the Brownies.


  • Do NOT over bake them! I recommend checking per minute if you’re looking for the fudgiest brownies of your lifetime. Remember that every oven is different in its cooking times.

  • Whisk your butter and sugar really well this helps the creamy texture, avoiding sugar bumps.

And last but not least ENJOY YOUSELF and share with someone your love.


Mermelada de Ají Dulce

mermelada de aji dulce

Hoy les voy  a enseñar como preparar mi famosa Mermelada de Ají Dulce. Es divina para comer con todo lo que se les ocurra desde pollo, pan, casabe y hasta sobre un queso Brie enpanizado al horno. Todos en mi casa aman esta receta y no dura ni una semana en la nevera. Aquí les dejo la Receta.


270 gramos de Ají Dulces sin semillas
3 cebollas moradas pequeñas o 2 medianas 
80 gramos (1/3 taza) de Azúcar light o endulzante
80 gramos (1/3 taza) Agua potable
2 cucharadas de Vinagre de Vino
1 limón


  • Cortar los Ají Dulces y las cebollas en cuadritos pequeños. 
  • Poner los ingredientes a cocinar en una sartén anti-adherente grande por 5 minutos a fuego medio
  • Agregar el azúcar y el agua, bajar a fuego lento. 
  • Agregar el vinagre de vino y el limón
  • Dejar cocinar hasta que se caramelicen bien los ingredientes
  • Retirar y Reserva en un recipiente sellado de vidrio a temperatura ambiente
  • Cuando ya se enfríe, reservar en la nevera.



Infused Water, cucumber & lemon


Hey guys! I made this infused water some days ago and took it to the beach in a bottle. It was vrry refrshing and much more healthy than coke or any other soda. It gives you a feeling that you are drinking juice and it tastes pretty good. I made this one with lemon and cucumber.Hope you like it!

The idea is to cut finely half a cucumber and half a lemon and put them into a water bottle or any other type of bottle you want. This works with many other combinations of fruits I have another post on infused waters you can also go and check that one for more ideas.

Agua Saborizada con limon y pepino


Hola chicos, aca les dejo un agua saborizada que hice para llevar en un termo a la playa. Son una buena alternativa para refrescos/gaseosas y son tan ricas como jugos. La que hice fue de pepino y limon.

No tiene mucha ciencia basicamente es cortar rodajas de cualquier frutas que 3 y dejarlas una noche en la nevera enfriando, esta vez fue pepino y limon.

Film:The hundred-foot journey


This is by far one of my favorite movies of this year..The colours,the smell (you can actually smell the cooking), the beautiful landscapes of France and the rich Indian culture. It has my 10 points approval!  
Screenplay: Steven Knight

directed by Lasse Hallstrom, a script written by Steven Knight, adapted from the novel by Richard C. Morais with the same name.

Produced by Oprah Winfrey and Steven Spielberg for DreamWorks Pictures, through companies Amblin Entertainment y Harpo Films,

Starring: Helen Mirren, Charlotte Le Bon, Rohan Chand, Manish Dayal, Om Puri, Juhi Chawla, Amit Shah, Farzana Dua Elahe, Michel Blanc, Tatyana Richaud, Jean Kinsella, Emanuele Section, Dillon Mitra, Malcolm Granath, Sanjay Sharma

Screen adaptation of the acclaimed work of Richard C. Morais, ‘The Hundred-Foot Journey’.

Hassan Kadam (Manish Dayal) is a naive culinary professional with an unbeatable taste. The Kadam family, far from India and led by their fathe (Om Puri), are set in the small town of Saint-Antonin-Noble-Val in the south of France. Where they decided to continue the family tradition of cooking with their secret spices brought from India. His father, a businessman, buys a restaurant and turns it into a The Maison Mumbai. There they find that the French are very particular about their eating habits and they take on the task of revolutionizing the people of the town. It is an amazing story filled with teachings about love and respect.


Torta de Zanahoria

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Les juro que es la mejor torta de zanahoria que existe!
450ml/ 1 taza y ½ Aceite de Vegetal
400gr Harina (Blanca o Integral)
2 cucharaditas de Polvo para Hornear
550 gr de Azúcar
5 huevos
½ cucharadita de Sal
2 ½ cucharaditas de Canela
½ cucharadita de Nuez Moscada
1 cucharadita de Vainilla
1 zanahoria pequeña o ½ Zanahoria grande
50gr de avellanas o almendras picadas
Mezclar todos los ingredientes secos y luego añadir los huevos, el aceite y la vainilla. Después de unificar la mezcla agregar la zanahoria rayada previamente y las avellanas picadas. Con una cuchara incorporar todo y vertir en un molde (previamente enmantequillado y enharinado) y hornear a 160C/325F por 1 hora y 15 minutos. (Estimado, depende del horno).