Category Archives: Desserts

Easy & Delicious Brownie Brittle Recipe

Brownie Brittle on a white cloth

Fair warning. This treat is addictive! Chocolate goodness with the perfect crispy texture. This brownie brittle recipe is so good.

Even for those of us that prefer chewy cookies over crispy (that’s me) there is just something about this goodie that keeps pulling you back in.

All 3 kids and my husband also raved about this.

It’s a fast and simple recipe. You can save yourself money by skipping the prepackaged version and making it yourself.

Bonus, make and package it up yourself to use as a gift or part of a gift basket.

Affiliate links are used in these posts. See disclosure page for more details.

Brownie Brittle Recipe Ingredients:

Super simple ingredients. They are all things you most likely already have in your kitchen if you do any type of baking.

  • Egg whites
  • Sugar
  • Butter
  • Vanilla extract
  • Water
  • Flour
  • Salt
  • Baking soda
  • Cocoa powder
  • Chocolate chips

How to Make Brownie Brittle:

This is so easy to put together. I use my Kitchen Aid stand mixer with the whisk attachment. You could also use a  hand mixer. (Mine burnt out over year ago and I haven’t gotten around to replacing them – I just use the stand mixer more often)

Beat 2 egg whites until foamy. Add the sugar and beat some more.

egg whipped in mixing bowl

To the egg mixture you will add melted butter (that has cooled off), vanilla extract, and a little water and mix some more.

Into a small bowl, sift the flour, cocoa powder, salt, and baking soda. Fold it into the wet batter.

dry ingredients sifted into a bowl

Next place a silicone baking mat or parchment paper onto a baking sheet. (I used a baking mat.) Spread the batter into a rectangle approximately 9.5 inches by 14 inches. Sprinkle with chocolate chips and then press the chips into the batter.

brownie brittle spread on silicone baking sheet

Last up is baking. You use a lower baking temperature so you can cook this longer to get the great crispy texture without the brownie brittle becoming burnt.

Bake at 300 degrees for 30-40 minutes. (Mine needed the 40 minutes, but every oven is different so start checking at 30 minutes.)

When it’s done, it will not be completely hard, remove from the oven and let cool completely. As it cools the brownie brittle with crisp up perfectly! The kids love to help break it into pieces after it’s hardened up.

baked brownie brittle on a baking mat

Hopefully your family enjoys this recipes as much as mine does.

Are you a brownie brittle fan? Any fun combinations I should try? Or any easy must make treats I need to know about?

Looking for some other chocolate desserts to try?
The Best Homemade Fudge
Dark Chocolate Pretzel Bark
Chocolate Crinkle Peppermint Cookies
Toll House Pie

Easy Brownie Brittle Recipe

Broken pieces of crispy brownie brittle on a white cloth

Easy Brownie Brittle Recipe
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 20 pieces
This brownie brittle recipe is spectacular and so simple to make! The great chocolate flavor of a brownie with a perfect crunch. Everyone will love this and it makes a perfect gift.
  • 2 egg whites
  • ⅓ cup white sugar
  • ¼ cup melted butter, cooled
  • ½ teaspoon vanilla extract
  • 1 tablespoon water
  • ⅔ cup flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ⅓ cup cocoa powder
  • ½ cup chocolate chips
  1. Preheat oven to 300 degrees.
  2. Using a stand mixer (with the whisk attachment) or hand mixer beat the 2 egg whites until very foamy.
  3. Add the sugar and beat again.
  4. Make sure the melted butter isn't hot and add butter, vanilla, and water to the the egg mixer and beat until combined.
  5. Sift the flour, cocoa, salt, and baking soda into a separate, small bowl. Fold the dry ingredients into the wet.
  6. Line a pan with a silicone baking mat or parchment paper. Spread the brownie brittle batter into a 9.5 inch x 14 inch rectangle.
  7. Sprinkle with chocolate chips (amount can be up to you) and then press the chips into the batter.
  8. Bake for 30-40 minutes, checking after 30 minutes.
  9. Remove from oven and let cool completely on the baking sheet. It should crisp up completely when cooled.
  10. Break into pieces. Store in an air tight container.


Easy Dark Chocolate Pretzel Bark

Plate with pieces of dark chocolate pretzel barkYou need this dark chocolate pretzel bark as part of your recipe repertoire! A dark chocolate base topped with pretzel pieces and sea salt it’s a combination you are sure to love!

Think a quicker, fancier, and tastier version of dipped pretzels!

So, if you are looking for the easiest treat ever, this is the one and it’s also relatively healthy. With appropriate pretzels, this is even gluten free!

It’s a great dessert to bag up and use for gifts or to include as part of a treat platter you are giving to the neighbors or to bring to a Christmas party.

After you’ve made it once, you’ll come back to it again and again (and again)!

This is a great Christmas treat! It’s a nice contrast to the normal holiday desserts that are very sweet. Using dark chocolate (and that is the only form of sweetener in the recipe) tones down the sugar. The pretzels give it the perfect crunch and the salt that great salty sweet combination.

If you use your freezer to speed up the cooling process, you can have this ready to go in 10 minutes!

Be aware that the chocolate will melt, so you will want to avoid contact with a heat source (or too warm of a house) to keep it from turning into a soupy mess. Depending on the temperature of your home, you might want to store it in the refrigerator. (If you keep your house cold, like I do, room temperature won’t be a problem.)

hardened chocolate with pretzel pieces pressed in

Dark Chocolate Pretzel Bark Ingredients

All you need are 4 simple ingredients!

  • Dark chocolate chips
  • Pretzels (gluten free or regular, twists or sticks – but I think twists look a little better)
  • Sea salt
  • Coconut oil

Technically, you can do without the coconut oil but I prefer the texture with the oil a little more.

Dark Chocolate Pretzel Bark Instructions

Break pretzels into pieces until you have 1/2-2/3 cup.

Take the chocolate chips and put them in a glass bowl. You can use a double boiler or simply put them in the microwave.

chocolate chips melting in a bowl

Microwave the chocolate chips for 30 seconds. Stir. Microwave another 30 seconds. Add the coconut oil and stir the chocolate until smooth. If your chocolate chips aren’t yet completely melted, microwave in 10 second increments.

melted chocolate chips

Place parchment paper on a baking sheet. Pour the melted chocolate onto the paper and spread into a 9×12 inch rectangle.

melted chocolate spread onto parchment paper

Sprinkle pretzels over the top of the chocolate. Be sure to press pretzels into the chocolate. (If you don’t push them into the chocolate, they will fall off when you break it into pieces – I always remember this the hard way)

Sprinkle with a pinch of sea salt.

Let harden in the fridge. After completely hardened, break into pieces and store in an airtight container in the refrigerator. (It will be fine at room temperature to serve at a party, I’ve done it many times.)

Plate of broken pieces of dark chocolate with pretzels pressed into it.

Other Treats You Will Want to Make:
My Go To Sugar Cookie Recipe
Molasses Cookies
Rich and Creamy Fudge
Dark Chocolate Fudge
Russian Tea Cakes
Peanut Butter Fudge

Dark Chocolate Pretzel Bark Recipe

Dark Chocolate Pretzel Bark
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 20 pieces
This dark chocolate pretzel bark is such an easy and tasty treat that's not overly sweet! Perfect for gifting too.
  • ½-2/3 cup broken pretzel pieces
  • 12 ounces (2 cups) dark chocolate chips
  • ½ teaspoon coconut oil
  • pinch of sea salt
  1. Set out ½-2/3 cup of broken pretzel pieces. (Amount depends on your desired chocolate to pretzel ratio).
  2. Melt chocolate chips and coconut oil using a double boiler. Or microwave in a glass boil. To microwave cook for 30 seconds, stir, and put in for another 30 seconds. Add coconut oil and stir until smooth. (If not smooth, microwave for 10 second increments stirring each time).
  3. Place a piece of parchment paper on a baking sheet.
  4. Spread melted chocolate onto the paper in a 9x12 inch rectangle.
  5. Drop the pretzel pieces over top of the chocolate. Press pretzels down into the chocolate.
  6. Sprinkle chocolate with a pinch of sea salt.
  7. Let harden in the fridge. After completely hardened, break into pieces, Store in the fridge (or cool location) in an airtight container until ready to enjoy!



The Easiest Dark Chocolate Fudge Ever

Cut pieces of dark chocolate fudge on a white cloth

It’s the best time of the year and that means all sorts of yummy Christmas treats. Today’s recipe is for the easiest ever dark chocolate fudge! Though, I would say fudge is one of those goodies that can be enjoyed year round.

Affiliate links are used in these posts. See disclosure page for more info.

There’s no secret that I love fudge.

I have a more traditional fudge recipe on the blog (my absolute favorite) that involves boiling sugar and evaporated milk and beating in butter and chocolate. An amazing rich and creamy recipe, but it does take a bit more time than this dark chocolate fudge recipe.

You can also check out this recipe for chocolate peanut butter fudge – another that we love.

As far as simplicity goes, today’s recipe takes the cake.

Sweetened condensed milk and chocolate chips in a pan

2 main ingredients (plus a little salt and vanilla extract) and you can have it poured into the pan to cool in less than 5 minutes. A great easy fudge recipe that would be a little less dangerous to have the kids make than standing over a pot of boiling sugar.

Not only do I love fudge, I also love dark chocolate. The depth of flavor and being able to taste the almost bitterness of the chocolate mixed with a little sweet. It’s just so good.

Dark Chocolate Fudge Ingredients

Check out how simple these are:

Dark Chocolate Chips
Sweetened Condensed Milk
Vanilla Extract

Use your favorite dark chocolate chips, because they are what you get the chocolate flavor from. You will need 3 cups, which is usually 1 1/2 bags.

All you need is a pinch of salt. You can pinch it out or do what I did and use these fun measuring spoons:

One change you can do is to swap out the vanilla extract for peppermint extract to make a dark chocolate peppermint fudge – yum!

Dark Chocolate Fudge Instructions

These instructions will convince you these is the easiest dark chocolate fudge ever.

Grab a pot and pour in a can of sweetened condensed milk. Add the dark chocolate chips and heat over medium low heat until the chocolate is melted and the mixture is smooth.

(If you are feeling fancy, you can stir in a couple tablespoons of butter at this point it’s totally not necessary.)

Stir in the salt and vanilla extract.

Stirring salt, vanilla, and butter into melted chocolate chips

Pour into a 7-8 inch square baking pan (mine is 7.6 inches) that is lined with parchment paper.

square baking pan lined with parchment paper

Let cool on the counter. After completely cool, use the parchment paper to remove fudge from pan and use a sharp knife (run knife under hot water and then dry for the cleanest cut) to cut into squares.

Dark chocolate fudge poured into panTo store fudge: Store fudge in an airtight container in the freezer. Let come to room temperature before serving. (Or if you can’t wait, eat it cold!)

cooled and hardened dark chocolate fudgeFudge add-ins: You can make your fudge even fancier by adding in extra ingredients with the salt and vanilla. Think of things like:

  • Chopped pecans
  • Chopped walnuts
  • Peanuts
  • Chopped candy bars
  • M&Ms

close up of dark chocolate fudge square on white napkin

Easy Dark Chocolate Fudge Recipe

Easy Dark Chocolate Fudge
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 49 1-in squares
This is the easiest dark chocolate fudge ever. A few simple ingredients and in 5 minutes this will be in the pan waiting to cool. Perfect for a rich treat or homemade gift.
  • 1 14-oz can sweetened condensed milk
  • 3 cups dark chocolate chips
  • pinch salt
  • 1½ teaspoons vanilla extract
  1. Line a 7 to 8 inch square pan with parchment paper.
  2. Pour the sweetened condensed milk into a saucepan. Add the chocolate chips and stir over medium low heat until the chocolate is melted and the mixture is smooth.
  3. Remove from heat and stir in the salt and vanilla extract. (You may also add in any extra ingredients at this point - chopped nuts, chopped candy bars, m&ms etc.)
  4. Pour into the lined pan. Let cool on the counter - can put in the fridge to speed up the process.
  5. After cool, use the parchment paper to remove fudge from pan. Cut into squares.
  6. You can store leftover fudge in an airtight container in the freezer.


Mouthwatering and Easy Mini Pavlovas

Mini pavlovas on a white plate topped with whipped cream and fresh peaches

These mini pavlovas are such a delicious and fun dessert! One of my favorites.

My first experience with pavlova was 10 years ago. Someone made a giant rectangular pavlova for a ladies’ Bible study I participated in. It was love at first bite!

Since then I’ve made the traditional round pavlovas, half sheet pan size rectangular pavlovas, and of course these adorable mini pavlovas.

If you’ve never had pavlova before, it’s a meringue like crust, crispy on the outside and marshmallow like in the middle, topped with freshly whipped cream and fruit.

So good.

This is also dessert that comes across as fancy, but it is inexpensive to make if you use fruit that is in season.


Once you see the simplicity of these ingredients, you’ll understand why it’s budget friendly!

  • Egg whites
  • Granulated sugar
  • Cornstarch
  • Vanilla extract
  • Vinegar or lemon juice
  • Salt
  • Heavy whipping cream
  • Powdered sugar
  • Fresh fruit

Use whatever fresh fruit is in season. Things like strawberries, blueberries, any other berry. Peaches and other pit fruits are also great options. You can do one fruit or a combination.

A mint leaf or two on the top would be a fun presentation options as well.

Egg white in the mixer and a bowl or sugar for mini pavlovas

Room temperature egg whites and the bowl of sugar, cornstarch, and salt.


  1. Beat room temperature egg whites until soft peaks form.
  2. Combine the sugar, cornstarch, and salt. Add a tablespoon at a time to the egg whites. Scrape down sides of the bowl with a rubber spatula after last tablespoon is added.
  3. Beat until stiff peaks form. The egg whites should feel smooth – not gritty from the sugar.
  4. Tap the egg whites off of the whisk. Combine the vanilla and vinegar and sprinkle over the top. Fold in gently.
  5. Preheat oven to 300 degrees.
  6. Line a large baking sheet (or two small ones) with parchment paper. Scoop the meringue onto the the sheets in 8 even piles and spread into circles making a slight indentation in the middle.
  7. Place in oven and turn oven down to 250 degrees. Bake for 60 minutes. They should be firm and dry (but not brown). Turn oven off and let them cool in the closed oven. (It’s easy to forget to turn the oven off… Guess how I know! Thus why these meringues are a little brown.)
  8. Whip the heavy cream and prepare the fruit. In the winter time, if you don’t have access to fresh fruit, you can make a simple fruit compote by boiling frozen fruit in a couple tablespoons of water (and a little sugar if needed) to make a fruity sauce. Brighten with a splash of lemon juice after cooking. Use this over the top instead of the fresh fruit.
  9. Assemble the mini pavlovas and enjoy!

Whipped meringue with stiff peaks for mini pavlovas

The meringue with stiff peaks and the vanilla/vinegar mixture ready to be folded in.


One thing to know about a pavlova is that ones it’s topped with the whipped cream and fruit, you need to eat it. The meringue won’t stay crisp.

When I brought the large rectangular pavlova to a small group and a 4th of July celebration, I brought the meringue base and then serving dishes of whipped cream and fruit. Everyone topped their own. For a fancier party, you’d probably want to present the pavlova already assembled and then serve for the wow factor.

With the mini pavlovas, you could leave everything separate and serve the meringue on a platter followed by dishes of whipped cream and fruit options. Or for events that aren’t buffet style and you do have a head count, assemble and plate each mini pavlova before serving.

There’s no wrong option! Just know for storing leftovers it’s best to have all the components separate. For serving for a dinner party, you are fine to assemble everything ahead of time and serve. Leftovers that are already combined, you will want to eat within a day – the crispiness of the meringue won’t last.

Mini Pavlovas topped with peaches and a sprig of mint

Mini Pavlovas Recipe

Mini Pavlovas
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
Mini pavlovas are such a fun dessert. An easy meringue base, topped with freshly whipped cream, and fresh fruit. Here are all the details to make your own!
  • 4 egg whites, room temperature
  • 1 cup sugar
  • 1½ teaspoons cornstarch
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 2 teaspoons vinegar
  • 2 cups heavy whipping cream
  • ¼ cup powdered sugar
  • 1-2 cups fresh fruit
  1. Preheat oven to 300 degrees.
  2. Put room temperature egg whites in a bowl. (I use my KitchenAid with the whisk attachment, you could also use a bowl and electric beaters.) Beat until soft peaks form.
  3. Combine the sugar, cornstarch, and salt. Once soft peaks have formed, add 1 tablespoon at a time to the egg mixture. After the last tablespoon is incorporated, scrape down the sides of the bowl.
  4. Continue whisking until stiff peaks have formed. (The meringue should feel smooth, not gritty if you rub it between your fingers.)
  5. Combine the vanilla and vinegar and sprinkle on top of the meringue. Fold in gently.
  6. Line a large baking sheet (or 2 smaller ones) with parchment paper.
  7. Spoon the meringue into 8 (could make 10 smaller ones - just watch the cooking time) equal blobs on the parchment paper, leaving plenty of space between them. Spread the meringue into circles around 4 inches in diameter. Create a slight indentation in the middle of the circles.
  8. Place in oven and TURN OVEN DOWN to 250 degrees.
  9. Bake for 60 minutes. Turn oven off and let the meringue cool in closed oven for a couple hours.
  10. Whip the heavy cream with the powder sugar.
  11. To serve, place meringue on a plate. Top with the whipped cream and fresh fruit.
Store leftover meringues (without any topping on them) in an air tight container for 2 days. This is a great recipe you can prepare ahead of time.

In the winter time, if you don't have access to fresh fruit, you can make a simple fruit compote by boiling frozen fruit in a couple tablespoons of water (and a little sugar if needed) to make a fruity sauce. Brighten with a splash of lemon juice after cooking. Use this over the top instead of the fresh fruit.


Chocolate Peanut Butter Fudge Recipe

Cut pieces of chocolate peanut butter fudge on a white napkin

Is it possible to top the chocolate and peanut butter? There’s just something about that combination that’s amazing so you know that this chocolate peanut butter fudge recipe is going to be wonderful!

You can find my favorite chocolate fudge recipe right here and it’s rich and creamy and delightful but sometimes I like to switch things up and this is the perfect way to do it.

This recipe uses the exact same fudge base and adds a little peanut butter to the mix. I prefer this method over recipes that use peanut butter chips because you get that real peanut butter taste.

There are two methods when it comes to adding in the peanut butter.

  1. You can add the peanut butter in with the chocolate chips and beat everything together.
  2. You can make the fudge without peanut butter and right after the fudge is poured into the pan, drop the peanut butter over the top of the fudge and use a knife to swirl.

Both methods work well, but my preferred way is the swirling for 2 reasons. First, it looks fun. Second, it’s obvious there is peanut butter in the fudge for those who have allergies. (Or simply don’t like peanut butter. My sister is one of those crazy people!)

Cooled and cut chocolate peanut butter fudge


• Another option if you choose to beat the peanut butter into the fudge (or even do the swirling) is to chop up a small amount of peanuts and sprinkle them over the top of fudge pressing them in slightly to make sure they stick.

• Making 2 varieties: If you don’t mind your fudge being slightly thinner, you can use 2 8 inch square pans, instead of 1 9 by 13 inch pan, and pour half into each pan leaving one plain chocolate and swirl half of the peanut butter into the second pan.

Sugar and milk boiling for the fudge

You start by boiling the sugar and milk. Bring to a rolling boil before starting the time.

Fudge mixture with the butter and chocolate chips added in

Next you add the other ingredients except the peanut butter.fudge mixture after being beaten, before the peanut butter is added.

Transfer to a your mixer bowl and beat using the paddle attachment for around 7 minutes.


  • Sugar
  • Evaporated milk
  • Chocolate chips
  • Salt
  • Butter
  • Vanilla extract
  • Peanut Butter

Chocolate fudge in pan with peanut butter swirled on top

This is the hot fudge, just poured into the pan. I dropped scoops of peanut butter all over the top and then swirled it with a knife. So pretty!

To make the fudge you will:

  • Bring the sugar and milk to a boil for 6 minutes.
  • Next remove the pan from the heat and add the chocolate chips, salt, butter, and vanilla. Add the peanut butter at this point as well if you are mixing it int, otherwise omit it at this step.
  • Beat, beat, beat. It takes quite a while for the mixture to come together. You don’t want to stop this too early. I prefer using my Kitchen Aid stand mixture. Hand beaters also work or else you lots and lots of arm power.
  • Pour into a 9×13 pan and spread evenly. If you haven’t yet added the peanut butter, at this point drop spoonfuls of peanut butter evenly over the top of the fudge. Take a knife and swirl the peanut butter through the fudge.
  • Let cool completely before cutting. After at room temperature I like to place the pan in the fridge.
  • Store in the fridge.

Overhead shot of squares of chocolate peanut butter fudge on a white napkin

Chocolate Peanut Butter Fudge Recipe

Chocolate Peanut Butter Fudge Recipe
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 117 1 inch squares
Creamy and rich, this chocolate peanut butter fudge recipe is so good & easy to make. You can't go wrong with the chocolate peanut butter combination!
  • 4½ cups sugar
  • 1 (12 ounce) can evaporated milk
  • 18 ounces (3 cups) semisweet chocolate chips
  • ½ teaspoon salt
  • 1 cup butter
  • 1 teaspoons vanilla
  • 1 cup peanut butter (use a generous cup)
  1. Boil sugar and milk for 6 minutes while stirring constantly. (Be sure to start timing when it's at a rolling boil - you don't want to cut this time short.)
  2. Remove from heat.
  3. Add remaining ingredients except peanut butter.
  4. Beat well until thoroughly combined. This will be easiest with a hand mixer or KitchenAid stand mixer. Beat for around 5-10 minutes, longer if doing it by hand. If you stop too soon the butter might separate.
  5. Spread into a 9x13 pan. (See notes)
  6. Immediately drop spoonfuls of peanut butter all over the top of the still hot fudge. Use a knife to swirl the peanut butter into the fudge.
  7. After it's firmed up by bringing to room temperature and cooling completely in the fridge, cut into 1 inch squares.
  8. Leftover fudge can be stored in the fridge or freezer.
I always pour my fudge into an unlined pan. It makes the first couple pieces of fudge a little difficult to get out, but after that there are no problems. If you want every piece perfect, line your pan, both directions, with wax or parchment paper before pouring the fudge in. After it has cooled in the fridge you can lift out the paper and put it on a cutting board to cut into pieces.