Brownie Vanilla Coconut Milk Ice Cream

It has arrived.

It’s pink!

Remember when I said that I had big plans for Sunday’s brownies?  Well, this was my plan.


“It’s nice”
– Leandro


400g coconut milk
1/3 cup soy milk
4 egg yolks
1/2 cup sugar
pinch salt
2 tsp vanilla extract
1/2 tray of brownies, cut into small cubes and frozen overnight


Coconut milk and soy milk go into a double boiler.


Eggs are whisked and tempered with hot coco-milk.


Add sugar and whisky whisky.



Aww, look how cute they are.  Maybe I will keep them.


Add vanilla once the ice cream base has cooled a bit.  Let it chill in the fridge until it’s really cold.


After churning in the machine, ice cream will be at soft-serve consistency.  At this stage, frozen brownie cubes were added to the ice cream and it was put in the freezer to harden.

And the final result…


Eaten while watching Game of Thrones.  What new adventures will my pink ice cream machine bring next?!

Brownie Vanilla Coconut Milk Ice Cream

Gluten-Free Brownies (Made With Rice Flour)

When one of your diners suddenly has dietary restrictions, new ingredients offer a unique excuse to bake more often.  “Got to try out this recipe before I make it for anyone else.”

You’ll need to make every new thing at least twice…three times if it was really good.



Baked goods up the wazoo.  Today’s dish is a pan of gluten-free brownies, made with rice flour and adapted from this cookie recipe.


“Chocosensational…they are nice and makes you fuzzy”
– Leandro


1/4 c butter, melted
100 g semisweet chocolate, melted
2 tbsp plain yogurt
1 tsp vanilla extract
2 tbsp espresso or strong coffee
1/3 c brown sugar
2/3 cup granulated sugar
3 eggs
1/2 tsp salt
1/2 c cocoa powder
1/2 c rice flour
2 tbsp corn starch

Chocolate + butter
3 eggs.  Why not.
The rice flour…looks like a giant bag of baking soda.




Such silky batter.  I knew at this point that the brownies weren’t going to turn out quite right, because brownie batter is not supposed to look like frosting.

Baked for 27 minutes on “medium.”

Quite spongy and more cake-like than brownies.

Very fudgy, though.

Yes, I cut out the middle piece because I’m an animal.


Not bad.  I’ve got big plans for the rest of this pan of brownies.  Stay tuned…

Gluten-Free Brownies (Made With Rice Flour)

Oreo Rice Banana Brownies

What to do with leftover Oreo rice?  The only thing I know how with

AAAUUGHHHHHHH WHYYYYYYYY didn’t I put it in the food processor?!?!?!!  That way there wouldn’t be awkward disgusting grains of rice in my brownies.  I DON’T FORGIVE MYSELF FOR THIS I AM SO STUPIIIIDDDDDDDD

Ok back to the recipe.  But really, I am stupid.

With my leftover Oreo rice, I did the only thing I know how with chocolatey starchy goops: turn them into brownie batter.

With chocolate milk powder on top, because I’m disgusting


4 oz semisweet chocolate
3 tbsp butter
1 egg
1 mashed banana
1/3 c sugar (half brown, half white)
1 tsp vanilla extract
1 batch Oreo rice


Melt the chocolate and butter in the microwave and mix them together.  Let it cool a minute and then mix in the egg and sugar.  Stir in the mashed banana and vanilla.

Mix in the Oreo rice.  If you aren’t as stupid as me, you would run it through the food processor first so that you don’t have huge nasty-ass chunks of rice in your nice brownies.

Bake in a buttered 8×8-inch pan at “medium-low” for about 25 minutes.


Very moist and chocolatey, but about as tasty as you would expect a brownie full of rice to be.  Not sure I will serve this to anyone.

Oreo Rice Banana Brownies

Oreo Potato Chip Brownies (Weird)

My second attempt at Oreo man bars, but after cooking them they turned into brownies.


“They’re ‘chocolate chip’ brownies…heeeeheehee”
– Leandro

How to make ’em

Start with some Oreos in a food processor.  I think I used 22 Oreos, and maybe 5 or 6 sheets of graham crackers?  Crumbs go in a bowl, along with a can of sweetened condensed milk and a teaspoon of vanilla.

After stirring and tasting, I realized that it was painfully sweet and needed something salty and bulky to balance it out.  Salted peanuts or pretzels would have been perfect, but I had neither.  But you know what I did have?



Mixed them until the chips were all broken up.

Still tasted better raw than baked

Next, into the oven on “medium-low” for 20-ish minutes.

The tops were crackly, and the texture was very brownie-like (albeit a bit dry because mine burned around the edges).  So sadly, these cannot be called man bars.

There was no potato chip flavor in the finished product.



Oreo Potato Chip Brownies (Weird)

Dulce de Leche Oreo Lava Brownies

This is the best chocolate lava recipe I’ve done.  Just forget the other ones on this blog.

Warning: there might be a lot of sugar in this.



“It is a sugar bomb”
– Leandro


1/2 banana, mashed
1/4 c melted butter
3 oz melted chocolate
1/2 c sugar
1 egg
1 tsp vanilla
1/4 c flour
1/2 c cocoa powder
1/4 tsp salt
11 Oreo cookies, quartered roughly
2/3 c dulce de leche repostero (MUST be “repostero” or “para reposteria.”)

Mix banana, butter, melted chocolate, sugar, egg, and vanilla in a large bowl.  Add the flour, cocoa, and salt and mix for several minutes to combine everything (and produce some gluten, which makes brownies nice and chewy).

Add the Oreos and stir to incorporate them.  Pour the batter into a well-buttered 8×8-inch pan.

Stir the dulce de leche in the jar to smooth it out a bit, and then dollop globs of it on top of the brownie pan.  You’re going to swirl it with a knife or spatula to make it fun and pretty.

Bake at “medium-low” (maybe 300°F?) for 18-20 minutes.  It should be done only around the edges and still liquid in the center – and suitable for eating in a bowl.  Quite delicious.  Quite delicious indeed.

No glamour shots of the plated product because it was so good that once I was eating it I didn’t care about the blog anymore.

Dulce de Leche Oreo Lava Brownies

Chocolate Lava Cheesecake Brownies in a Loaf Pan


Baked at 10:30pm when none of the chocolate bars or cookies in my fridge looked satisfying enough.  Sometimes, only chocolate lava will do.

“I’m not really hungry…I don’t want any”
– Leandro

4 tbsp melted butter
2 eggs
1/2 c sugar
1/2 mashed banana
1 tsp vanilla
1.5 oz melted semisweet chocolate
1/2 c cocoa powder
1/4 c flour
1/4 tsp salt

Cheesecake layer:
2 tbsp heavy cream
1/4 c cream cheese
2 tbsp sugar
1/2 tsp vanilla
1 egg

Mix butter, egg, sugar, banana, and vanilla.  Then add melted chocolate and mix again.  Add in the dry ingredients and whisk it really well – at least 2-3 minutes.

Mix the cheesecake layer ingredients in a separate bowl.  Pour the chocolate batter into your greased loaf pan (these are supposed to be thick, okay?).

Then pour the cheesecake mixture on top, and swirl it a bit with a knife.

Bake 20-22 minutes at 300°.  Eat in a bowl while watching Making a Murderer.

loaf pan of brownies_compressed

Verdict: next time, needs more butter.
Chocolate Lava Cheesecake Brownies in a Loaf Pan

Milk Chocolate Volcano Brownies

molten chocolate volcano brownie on a plate
Yes – it’s food.
2 cadbury's bars
Rotten bananas for scale

It started with a Cadbury’s bar.

Two of them, actually.  I was in line at Farmacity (a.k.a. ArgenWalgreens) and saw a two-for-one deal I was absolutely not going to miss: two 170g bars of milk chocolate (that’s 12 oz, or approximately 7.7 Hershey bars) for $3.60.

Chocolate is not cheap here, so yes, this was a hell of a deal.  These two bars have been destined for a molten chocolate baking project since the day I brought them home.

These brownies are really rich.  Don’t say I didn’t warn you.

Unusual detail:
Made while watching the movie Striptease dubbed in Spanish.

340g (or 12oz) milk chocolate
2 tbsp butter
1 cup sugar
2 eggs
1/2 tsp vanilla extract
1 tsp instant coffee powder
2-3 tbsp hot water
1/2 cup flour
1/2 cup cocoa
1/2 tsp salt
butter & flour to grease the pan

melted chocolate

Melt the chocolate in the microwave 30 seconds at a time, unless you like burned smelly blackened chocolate.  Add in the butter partway through the melting process, and stir it all together.  Add in – one at a time, stirring after each new ingredient – the sugar, the eggs, the vanilla, and the hot water (with coffee powder dissolved into it).

Grease the pan, just to get that boring shit over with.

In a separate bowl (or a large cup, if that’s what you have clean) mix together the flour, cocoa, and salt.  Combine it with the wet ingredients and stir it for an eternity.


Pour it into a greased and floured dessert receptacle of the heavy glass variety, though a cast iron skillet would work nicely too.  Just make sure you wash the beef fat off it first.

Put it in the oven on 350° for 15-18 minutes – that’s it.  When you open the door of the oven to check, you want the edges to be done but the center to still be clearly liquid.  You want them to look like brownies no self-respecting human being would eat, unless they were home alone and there was no chance of anyone ever finding out.

(If I were slightly more intelligent, I would have taken a reference photo of what this stage looks like.)

At this point, do not take the pan out of the oven – leave it there, but turn the oven off and shut the door.  Leave it closed for 10-12 more minutes.

baked molten chocolate volcano brownies
The fruits of your labor

When you come back to your brownies, they will be just cooked enough not to be running liquid-y all over the pan when you cut them, but still gooey and molten.  And nice and crackly on top, as a brownie should be.  You will be feasting upon them with a spoon.

As Jiggy Nye would say: “Mmmmmmmmmmmmmmmmmmm.”Jiggy Nye


Milk Chocolate Volcano Brownies