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.





“Let´s go home Roger, I´ll bake you a carrot cake”- Jessica rabbit

2 teaspoons baking powder
550 gRAMS sugar
5 eggs
½ teaspoon salt
2 ½ teaspoons cinnamon
½ teaspoon nutmeg
1 teaspoon vanilla
1 small carrot or ½ large carrot
50g hazelnuts or chopped almonds


Mix all the dry ingredients and then add the eggs, oil and vanilla. After adding unify the mix with previously grated carrot and chopped hazelnuts. With a spoon incorporate everything and pour into a mold (pre-buttered and floured) and bake at 160C / 325F for 1 hour and 15 minutes. (DEPENDS ON THE OVEN).

Sweet Tamarind balls

tamarind balls


This sweet brings me and my sisters memories of our childhood eating it during recess at school. I really love the sweet and acidic in it! It’s super easy to do and nowaday you can buy tamarind in bags at the supermarket. It literally takes 15 minutes to make and they you will love it! Here is our homemade recipe.


200 grams of  Tamarind pulp




In a saucepan add the tamarind and gradually add sugar and water until dough is homogenous and the flavor is the one you wish.IMG-20150509-WA0009

More acid, less sugar. Sweeter, more sugar.

Spoon the mixture into balls and roll in sugar in another bowl.

Refrigerate. Cold tastes better!


Chocolate Chip Muffins

choco chip muffins


Super fluffy and moist perfect to eat with a cup of coffee, tea or by themselves, it doesn’t matter because they are so delicious and chocolaty. I advise using dark chocolate instead of milk chocolate chips the strong flavor makes a contrast to the sweetness of the dough. Enjoy!


3 tablespoons soft margarine

200 grams of fine Sugar 

2 large Eggs

150 ml of plain Yogurt

5 tablespoons Milk

300 grams of Flour

1 teaspoon Baking Powder

115 grams of dark chocolate 


Wrap with paper liners a tray for 12 muffins.

Put the margarine and sugar in a bowl and beat with a wooden spoon until it is light and fluffy. Add the egg, yogurt and milk and mix well.

Preheat oven to 200 ° C. Add the flour and baking powder then whisk until the ingredients are incorporated.

Incorporate dark chocolate cut into pieces and divide the dough into the molds

Bake for 25 minutes or until they have risen and are golden brown. Remove them from the oven and let cool. After 5 minutes place them on a surface to cool completely

Food: Fluffy Pancakes.


These are the most fluuuuuffy and yummy pancakes ever! Totally LOVE them and once in a while I make some for breakfast and eat them with some maple syrup.

Pancake Recipe

2 cups flour
3 tablespoons sugar
1 teaspoon salt
1 ½ Tablespoons. Baking powder
1 egg
2 ½ cups milk
1 teaspoons vanilla

1 teaspoon of cinnamon

Mix all dry ingredients together, then add egg, milk, and vanilla. Whisk until all

I use a big ladle serving spoon to scoop the mix and make my pancakes. This recipe makes at least 10 pancakes of that size.

Heat your frying pan to medium and pour the batter on a lightly oiled pan (with vegetable oil), flip when bubbles appear on the edges. Do not flatten the mixture or less it won’t grow. Once flipped it only takes a minute or two to finish cooking. 


Bon Apetite!