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.


Divinas galletas de chispas de chocolate

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Estas galletas de chispas de chocolate son DIVINAS! Ayudé a mi hermana hacerlas y  al final de la semana ya no quedaban más. Tenemos que hornear un poco más!

1/2 taza (1 barra) de mantequilla sin sal
Queso crema 1/4 taza, ablandada (bloque o untar) INGREDIENTE SECRETO 
3/4 taza de azúcar morena
1/4 taza de azúcar blanca
1 huevo grande
2 cucharaditas de extracto de vainilla
2 1/4 tazas de harina todo uso
2 cucharaditas de maicena
1 cucharadita de polvo para hornear
1/4 cucharadita de sal
2 1/4 tazas de trozos de chocolate negro


En el tazón combine la mantequilla, el queso crema, azúcares, huevo, vainilla, y batir a velocidad media-alta. Raspe los lados del tazón y agregue la harina, la maicena, el polvo de hornear, la sal, y mezclar hasta que estén combinados, aproximadamente 1 minuto.Añadir los trozos de chocolate y revolver.

Usar dos cucharas para formar los montículos y colocarlos en una bandeja grande y cubierta con Plasticwrap o engrasada. Refrigerar por lo menos 2 horas antes de hornear. No hornear con la masa caliente porque las galletas se extenderán y hornearán más delgadas y planas. O pre-refrigerar la masa antes cucharearlas en la bandeja.

Precaliente el horno. Hornear durante 8-9 minutos, o hasta que los bordes se han fijado y estén pálidas y brillantes en el centro. No hornear más de 10 minutos porque sino se pondrán duras cuando se enfríen.

Dejarlas  enfriar en la bandeja de hornear durante 5 minutos antes de retirarlas y transferirlas a una rejilla. Mantenerlas herméticas a temperatura ambiente por 1 semana o en el congelador por hasta 1 mes.

Chewy Chocolate-chip chunky cookies


These choco-chip cookies were Amaaaaaazing! I helped my sister make them and they didn’t last a week in my house. We have to bake some more!

They are so CHEWY.

1/2 cup (1 stick) unsalted butter, softened
1/4 cup cream cheese, softened (block or spreadable) SECRET INGREDIENT
3/4 cup light brown sugar
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/4 teaspoon salt
2 1/4 cups dark chocolate chunks 


In the bowl combine the butter, cream cheese (measure it by smooshing it into a 1/4-cup measure), sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes). Scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, salt, and mix until just combined, about 1 minute.

Add the chocolate chunks, and beat momentarily to incorporate, or fold in by hand.
Using a medium 2-inch cookie scoop or two spoons, form heaping mounds. Place mounds on a large plate and cover with plasticwrap, and refrigerate for at least 2 hours before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter. Or pre-refrigerate the dough before spooning onto the pan.

Preheat oven to 350F, line a baking sheet I bake 8-10 cookies per sheet. Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 10 minutes as cookies will firm up as they cool.

Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling. Cookies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 1 month. 

Something Sweet: Lemon Pie, Mother’s Day

PicMonkey Collage

For Mother’s Day make her something rich and sweet. My mom loves  this Lemon Pie because it’s not too sweet, nor too acidic, but perfectly balanced. I learned to make it some years ago and it’s on my list when we want something different for dessert and it is easy and quick to make.


1 packet of Mary biscuits

1 Condensed Milk

6 lemons

2 egg whites

2 tablespoons butter

2 1/2 tablespoons milk

 1/2 tablespoon icing sugar

Pie baking pan


Let’s Cook!

In a  container crush the cookies and add the melted butter and milk. Mix the dough until homogeneous mix that you can control with your clean hands.

With your clean hands spread the dough into the mold, creating a layer and bake until golden or when you pinch and it’s dry.

In another container pour the condensed milk and add 6 lemons and mix. (Check that the dough isn’t burning in the oven!)

Remove the dough from the oven and add the layer of condensed milk and set aside a few minutes to cool slightly.

In another round container to put the egg whites and sugar and beat until it becomes icing.

 Spread the foam on the cake and bake a few minutes to golden.

Cool in the refrigerator.


Sweet Tooth: Strawberry Cheesecake



Delicious Cheesecake for a day you want to pamper yourself. The succulent and creamy cream filling along with the “crunch” of the cookie base and the divine taste of strawberries, What more can you ask for with almost no calories.

Cookie Base:

2 tablespoons milk

1 bag of vanilla Cookies (Maria Cookies)

2 tablespoons of butter


¾ cup sugar

3 packages of cream cheese (24oz)

1 teaspoon vanilla

3 eggs

Strawberry jam

Strawberries (optional)

Crush cookies with milk and 2 tablespoons of butter to form a homogeneous mass. Expand on the pan and bake until dry at 180 ° 10-15 min.img-thing

Beat cream cheese, sugar and vanilla. Add eggs 1 at a time and beat on low speed.

Place the mixture over crust and bake for 20-30 minutes (depends on your oven). Check that it’s not burning!

 Cool in the fridge for two hours and place the jam on top and go ahead if you want to decorate with strawberries.

Chill in the refrigerator over the night.

 Bon Apetit!