My Recipes

With the help of AI, I created this recipe to satisfy my dessert cravings without all the excess calories. To give you that rich, chocolatey contrast against the creamy berry ice cream, we can replace the biscuit crust with a No-Bake Fudgy Brownie Base . By mixing unsweetened cocoa powder with a low-calorie binding agent, we create a base that stays dense, chewy, and deeply chocolatey in the freezer without turning into a rock. This perfectly replaces your afternoon brownie craving while keeping your nutrition on track. 🥣 The Recipe: Berry Ripple Brownie Ice Cream Bars This recipe fits a standard loaf pan ( stampo per plumcake ) and yields 8 to 10 thick, fudgy ice cream bars . Ingredients (Easy to find in Italy) The Fudgy Brownie Base: 60g of Oat flour ( Farina d'avena — or blend standard oats into a powder) 25g of Unsweetened cocoa powder ( Cacao amaro in polvere ) 3-4 tablespoons of sticky liquid sweetener (like honey/ miele , agave syrup, or a zero-calorie pancake syrup) 1-2 ...

This recipe has been adjusted from the original recipe here  Brownie Macaroons Ingredients: 130g sugar (zucchero) 65g all-purpose flour (farina 00) 35g unsweetened cocoa powder (cacao amaro in polvere) 1/4 tsp salt (sale fino) 1/4 tsp baking powder (lievito per dolci) 70g dark chocolate, chopped into small chunks (cioccolato fondente, min. 60-70% cocoa) 150g unsweetened desiccated coconut (cocco rapè / cocco grattugiato) 30ml (27.6g) vegetable oil (olio di semi di girasole) 30ml (30g) water (acqua) 1 large egg (uovo) Directions: Preheat your oven to 175°C (static oven mode). Line two baking sheets with parchment paper (carta da forno). In a large bowl, whisk together the sugar, flour, cocoa powder, salt, and baking powder until no lumps remain. Stir in the chopped dark chocolate and the desiccated coconut until evenly distributed. Add the water, oil, and egg to the dry mixture. Stir with a sturdy spoon until the dough comes together and all dry pockets disappear. I put gloves on an...

  Ingredients Bittersweet chocolate (chopped): 93 g Butter: 125 g Light brown sugar: 218 g Vanilla extract: 1 tsp  Large eggs: 2 (use extra-large eggs or just use 2 large eggs) ROOM TEMPERATURE All-purpose flour: 65 g Unsweetened cocoa powder: 24 g Salt: 1/2 tsp Semisweet chocolate chips: 185 g Directions Preheat your oven to 175℃. Take your eggs out of the fridge. If short on time, place the uncracked eggs in a bowl of warm water for 5 minutes. Line your 25 cm x 18 cm aluminum pan with parchment paper.  Melt the chopped chocolate and butter together, then remove from the heat and allow to cool slightly. Stir in the vanilla. It should be warm to the touch, not hot, before combining.  Using an electric mixer or hand whisk, whip your eggs in a separate bowl first until it becomes pale yellow, slightly thickened and foamy. Whisk in the sugar. Slowly pour the warm chocolate-butter mixture into the whipped eggs. Stir gently with a spatula or whisk just until the color is ...