Serves: 8-10 | Prep Time: 30-35 minutes | Chill Time: at least 4 hours |

Ingredients

Chocolate Mousse

• 1/4 cup granulated sugar

• 3 egg yolks

• 1 cup half-and-half

• 1 lb semisweet chocolate, finely chopped (or use Guittard chocolate wafers or chips)

• a good pinch of salt

• 1 Tbsp instant espresso powder

• 1 Tbsp good vanilla extract

• 2 cups heavy cream

Sweetened Whipped Cream (for topping)

• 1 cup heavy cream

• 2–3 Tbsp powdered sugar

• 1 tsp vanilla

• Tiny pinch of salt

Optional Toppings

• sweetened whipped cream

• Fresh raspberries

• Crumbled brownies

• Heath/toffee bits

Instructions

1. Make the custard base - In a medium saucepan, whisk together:

• sugar

• egg yolks

• half-and-half

Cook over medium-low heat, stirring constantly, until slightly thickened and steaming. Do not boil (if the heat is too high, these eggs can easily curdle — which is no bueno). This can take 10–15 minutes, so pull up a chair. 👉🏻 You’re looking for a light custard consistency that coats the back of a spoon.

2. Melt the chocolate - Place chopped chocolate in a large bowl. Pour the hot custard mixture over the chocolate and let sit 1–2 minutes to allow the chocolate to melt. Then add:

• salt

• espresso powder

• vanilla

Whisk until completely smooth and glossy. Let cool until just barely warm or room temperature.

3. Whip the cream - In a separate bowl start whipping the cold cream first until slightly thickened, then add the powdered sugar, vanilla, and a tiny pinch of salt before whipping to soft peaks. The salt balances the sweetness and makes the flavor so much richer.

4. Fold - Gently fold whipped cream into the chocolate mixture in batches. 👉🏻 Don’t overmix. A few light streaks are actually beautiful and keep the mousse looking luxurious and homemade.

5. Chill - Pipe or spoon into small cups or ramekins. Cover and refrigerate at least 4 hours, preferably overnight.

Favorite Topping Versions

Raspberry Version

• whipped cream

• fresh raspberries

This one is my favorite - it feels classic, balanced, and a little elevated.

Brownie Toffee Version (the kids favorite)

• crumbled brownies (I just buy them pre-made from the store)

• whipped cream

• Heath/toffee bits

Notes

• I always double this recipe (hide a few for yourself in the fridge and you will be so happy the next day).

• The instant espresso powder doesn’t make it taste like coffee — it just deepens the chocolate flavor.

• Good vanilla makes a difference here - do it.

• This is rich. Smaller serving cups work best.

• I typically don’t even have piping bags on hand, and honestly, you absolutely do not need one here. I just scoop the mousse into a large Ziploc bag, snip the corner, and pipe it that way. I do the exact same thing for the whipped cream too — easy, inexpensive, and it works perfectly.

• Perfect make-ahead dessert for holidays, dinner parties, or cooking classes.

Tools + Ingredients I Use for this

• Maldon Sea Salt - a high quality salt really does make a difference. This one is my favorite.

• Silicone heat-resistant Spatulas - I love these things.

• Guittard Chocolate Wafers - Did you know this is the chocolate See’s Candies uses? If it’s good enough for Mary Sees, it’s good enough for me. Each bag is 12 ounces so you’ll need 2.

• The best vanilla extract - hands down.

This one is an indulgent classic! You’re going to love it.

xoxo,

Chelsea

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Makes 18–20 large cookies | Prep Time: 20 minutes | Cook Time: 12-15 minutes |

Ingredients

• 1 cup (2 sticks) butter, room temperature

• 1 cup packed brown sugar

• 1 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• ½ teaspoon salt

• 2½ cups old-fashioned rolled oats (not the quick-cooking)

• 3 king-size Symphony bars with toffee & almonds, chopped into varied-size chunks

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper.

2. In a large bowl, cream butter and both sugars for 3–4 minutes, until light and fluffy.

3. Add eggs and vanilla. Mix until smooth and combined.

4. In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Add to the wet ingredients and mix just until combined.

5. Stir in oats and chopped Symphony bars.

6. Scoop dough using a large ice cream scoop onto prepared baking sheets, spacing about 3 inches apart.

7. Bake for 12–15 minutes, until edges are golden brown and centers still look slightly soft. Let rest on the pan for 5 minutes before transferring.

Freezer Method (my favorite)

For the best texture, scoop dough onto a parchment-lined tray and freeze until solid. Transfer frozen dough balls to a freezer bag for up to 3 months.

Bake straight from frozen at 375°F for 18–20 minutes. This gives you crisp edges and extra gooey centers every time.

Notes

• Chop the Symphony bars into a mix of large and small pieces for the best texture.

• Do not overbake—these finish setting as they cool.

• If you love a bakery-style cookie, keep the scoops generous.

Tools + Ingredients I Use Here

• XL Sheet Pan – ideal for fitting more cookies in one batch

• 12 x 16 Parchment Sheets – pre-cut and ready to use. I like these for cookies and roasting veggies too.

• Ice Cream Scoop - my favorite trick for big, uniform cookies with gooey centers.

xoxo,

Chelsea

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Serves: 12–16 (9×13) or 20 (sheet pan) | Prep: 20 minutes prep, 30–35 minutes bake, a few hours to cool—trust me, they’re best cold

These have been a family favorite for over 20 years—and honestly, I don’t think there’s a better brownie out there.

Ina’s genius here is in the details: a little instant coffee to deepen the chocolate, plenty of vanilla, and just the right amount of salt to balance everything out.

They’re rich, dense, and incredibly fudgy with that crackly top.

We usually skip the walnuts, but if you toast them and add them in—they’re amazing.

Ingredients

For a 12 x 18 x 1-inch sheet pan

• 1 pound unsalted butter

• 1 pound semisweet chocolate chips

• 6 ounces unsweetened chocolate

• 6 extra-large eggs

• 3 tablespoons instant coffee granules

• 2 tablespoons pure vanilla extract

• 2 1/4 cups sugar

• 1 1/4 cups all-purpose flour

• 1 tablespoon baking powder

• 1 teaspoon salt

• 12 ounces semisweet chocolate chips

• 3 cups chopped walnuts, toasted (I skip these)

For a 9 x 13 pan

• 12 ounces unsalted butter

• 12 ounces semisweet chocolate chips

• 4 1/2 ounces unsweetened chocolate

• 4 extra-large eggs

• 2 tablespoons instant coffee granules

• 1 tablespoon + 1 teaspoon pure vanilla extract

• 1 2/3 cups sugar

• 1 cup all-purpose flour

• 2 1/4 teaspoons baking powder

• 3/4 teaspoon salt

• 9 ounces semisweet chocolate chips

• 2 cups chopped walnuts, toasted

Instructions

1. Preheat the oven to 350°F. Butter and flour your pan, or line it with parchment.

2. In a medium heatproof bowl set over simmering water, melt the butter, the first amount of chocolate chips, and the unsweetened chocolate together. Let cool slightly.

3. In a large bowl, stir together the eggs, instant coffee, vanilla, and sugar. Do not beat.

4. Stir the warm chocolate mixture into the egg mixture and let it cool closer to room temperature.

5. In a separate bowl, sift together the flour, baking powder, and salt. Fold into the chocolate mixture.

6. Toss the remaining chocolate chips and walnuts with a spoonful of the flour mixture, then fold them into the batter.

7. Spread evenly into the prepared pan.

8. Bake the 12 x 18 pan for 20 minutes or the 9 x 13 pan for 18–22 minutes. Then firmly rap the pan against the oven rack once or twice to help release air from between the pan and the batter.

9. Return to the oven and continue baking for about 15 more minutes for the sheet pan or 10–15 more minutes for the 9 x 13, until a toothpick comes out mostly clean. Do not overbake.

10. Cool completely. For the cleanest slices, chill before cutting.

Notes

• I usually melt the chocolate and butter over a double boiler to keep it smooth, but you can also microwave it in 30-second intervals, stirring each time, until melted.

• Let the melted chocolate mixture cool before adding it to the eggs so they don’t scramble. Slightly warm is fine—hot is not.

• We usually leave out the walnuts, but if you toast them first, they add really great texture and flavor.

• These are best once fully cooled—and honestly, even better cold.

• Don’t overbake. The center should be just set for that fudgy texture.

xoxo,

Chelsea

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9 x 13 serves 12-15, 13 x 18 serves 20-24 • Time: 20 minutes prep, 30ish minutes bake, + cooling time

INGREDIENTS

Choose your pan: 9x13 (thicker, classic) or 13x18 (lighter, great for a crowd)

9x13 (Original)

Wet

• 3 eggs

• ¾ cup oil

• 2 tsp vanilla

Dry

• 2 cups sugar

• 2 cups flour

• 2 tsp baking soda

• 1 tsp cinnamon

• ½ tsp salt

• ½ tsp allspice

Mix-ins

• ¾ cup buttermilk

• (1) 12 oz can crushed pineapple, drained

• 2 cups grated carrots

• 1⅓ cups flaked coconut

13x18 Sheet Pan (1.5x)

Wet

• 5 eggs

• 1 cup + 2 Tbsp oil

• 3 tsp vanilla

Dry

• 3 cups sugar

• 3 cups flour

• 3 tsp baking soda

• 1½ tsp cinnamon

• 1 tsp salt

• ¾ tsp allspice

Mix-ins

• 1 cup + 2 Tbsp buttermilk

• (1) 12 oz can crushed pineapple, drained

• 3 cups grated carrots (freshly grated is best)

• 2 cups flaked coconut

INSTRUCTIONS

Preheat oven to 350°F.

Line a 13x18 sheet pan with parchment or grease a 9x13 pan.

In a large bowl, whisk together sugar and oil. Add eggs one at a time, then stir in vanilla.

In a separate bowl, whisk together flour, baking soda, spices, and salt. Add to the wet ingredients and stir gently to combine.

Pour in the buttermilk and mix until smooth—this is where the batter loosens.

Fold in the pineapple, carrots, and coconut.

Pour into your prepared pan and bake:

• 9x13: 30–40 minutes

• 13x18: 28–32 minutes (start checking at 28 — mine usually lands around 30)

The center should be set with a light spring when pressed.

Cool completely before frosting.

CREAM CHEESE FROSTING

For 9x13

• 8 oz cream cheese

• ½ cup butter

• 1 tsp vanilla

• 1 lb powdered sugar

• Zest of 1 orange

• Pinch of salt

For 13x18

• 12 oz cream cheese

• ¾ cup butter

• 1½ tsp vanilla

• 1½ lb powdered sugar

• Zest of 1–2 oranges

• Pinch of salt

Beat cream cheese and butter, orange zest, and salt until smooth. Add powdered sugar gradually. Beat until light and fluffy.

NOTES

• Here’s a link to my favorite hand mixer

• Batter will be thinner than expected—that’s exactly right

• Don’t over mix once flour is added - at this point switch from a handmixer to a spatula to keep the cake tender.

• The original recipe calls for walnuts but I leave them out because one of my nephews is allergic. But I do think they’re very nice on top of the frosting, especially toasted.

xoxo,

Chelsea

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Serves: ~20–24 cookies

Time: 25 minutes

Ingredients

• 2 tablespoons chia seeds

• ⅓ cup hot water

• ½ cup coconut oil

• ½ cup almond butter (or peanut butter)

• 1 cup brown sugar

• ½ cup turbinado sugar

• 1 tablespoon vanilla extract

• 2 cups gluten-free oat flour

• 2 cups almond meal

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon kosher or sea salt

• ½ cup water

• 1 cup semi-sweet or dark chocolate chips

• ½ cup shredded coconut

Instructions

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.

2. In a small bowl, combine the chia seeds and hot water. Let sit for 5 minutes to thicken.

3. In a large bowl, stir together the coconut oil and almond butter until smooth. If your coconut oil is firm, microwave for 20–30 seconds to soften.

4. Add the brown sugar, turbinado sugar, and vanilla. Mix until well combined.

5. Add the oat flour, almond meal, baking powder, baking soda, and salt. Stir to combine.

6. Mix in the chia mixture and ½ cup water until a soft dough forms.

7. Fold in the chocolate chips and shredded coconut.

8. Scoop dough onto the prepared baking sheet.

9. Bake for 10–12 minutes, until set and lightly golden.

10. Let cool for 5 minutes before serving.

Notes

• These cookies set as they cool — don’t overbake.

• Microwaves and ovens vary slightly; adjust as needed.

• Peanut butter works well here for a slightly richer flavor.

• They stay soft and chewy for days — great for make-ahead. Just store them in an air-tight container or pop them in a ziploc and freeze once they’ve cooled.

These are honestly some of my most favorite cookies, and all the fiber is an added bonus, if you know what I mean 😉 . Let me know if you try them!

xoxo,

Chelsea

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This is one of my favorite boxed-mix upgrades. Fudgy brownies swirled with raspberry jam and a touch of almond extract, then finished with melted white chocolate, freeze-dried raspberries, toasted almonds, and flaky salt. So easy, but they look and taste like you went all out.

Ingredients (9×13 pan)

• 2 pouches Ghirardelli brownie mix

• ⅔ cup water

• ½ cup vegetable oil (slightly reduced for a fudgier texture)

• 3 large eggs

• ½ tsp almond extract

• ½–¾ cup raspberry jam (seedless if you want it smoother)

For finishing (after baking):

• 1 cup white chocolate chips

• ½ cup sliced almonds, lightly toasted

• 1 cup freeze-dried raspberries, lightly crushed (I used Trader Joe’s)

• ½–¾ tsp flaky salt

Instructions

1. Preheat the oven and line a 9×13 pan with parchment (the jam can make these stick, so don’t skip this).

2. In a bowl, mix the brownie mix, water, oil, eggs, and almond extract until smooth. *Note: I tweak the oil, eggs, and water from the box directions on purpose - this version gives you a much fudgier brownie, which is exactly what we want here.

3. Microwave the raspberry jam for about 30 seconds until just loosened and easy to pour.

4. Pour the batter into the pan. Pour or dollop the warm jam over the top and gently swirl with a knife — don’t overdo it.

5. Bake according to the box directions for a 9×13, pulling them when a toothpick comes out with fudgy crumbs, not wet batter.
   As soon as the brownies come out of the oven, scatter the white chocolate chips over the top and let them sit 5–10 minutes until melty. Spread gently.

6. Finish with freeze-dried raspberries, toasted almonds, and a light sprinkle of flaky salt.

7. Cool completely before slicing for clean edges. I actually love these brownies cold - once they’re chilled, the raspberry and chocolate flavors really pop.

   **Did you know? Cut brownies with a plastic knife — zero crumbs. It’s magic.
   

xoxo,

Chelsea

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Ingredients

Cake

• 1 yellow cake mix (I like Betty Crocker)

• 4 eggs

• ¾ cup vanilla instant pudding mix

• 1 ⅓ cups water

• ½ cup avocado oil

• 3 ½ cups coconut, toasted (see instructions)

Frosting

• 8 oz cream cheese, room temperature

• 1 tsp vanilla extract

• 1 tablespoon milk

• 3 ½ cups powdered sugar

• 1 ½ cups toasted coconut (reserved from the 3 ½ cups)

Instructions

1. Preheat & prep pans: 350°F. Spray two 8-inch round pans and line the bottoms with parchment.

2. Toast coconut: Spread 3 ½ cups coconut on a baking sheet. Bake 5–7 min, stirring once or twice, until lightly golden and fragrant. Measure 2 cups for the batter and reserve 1 ½ cups for topping.

3. Mix cake batter: In a large bowl, beat cake mix, eggs, pudding mix, water, and oil on medium for 4 minutes until smooth.

4. Add coconut: Fold in 2 cups toasted coconut.

5. Bake: Divide batter between pans. Smooth tops. Bake 25–30 min, until a toothpick comes out just clean and tops spring back lightly. Cool in pans 10 min, then transfer to a wire rack.

6. Make frosting: Beat cream cheese, vanilla, milk, and powdered sugar until smooth and creamy.

7. Assemble:

• Place one layer on a serving plate. (Tip: a small dollop of frosting under the layer keeps it from sliding.)

• Frost with half of the frosting. Add the second layer, frost the top. (we don’t frost the sides, but you do you!)

• Sprinkle or gently press reserved 1 ½ cups toasted coconut over the top.

✨ Enjoy! This cake is a showstopper every time.

xoxo,

Chelsea

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If you love chocolate + peanut butter together, this one is hard to beat.

This recipe includes directions for both a 13x18 half sheet pan (great for parties, birthdays, potlucks, and feeding a crowd) and a 9x13 pan (perfect for family dessert night with leftovers for tomorrow).

If you love chocolate + peanut butter together, this cake is hard to beat. It’s the one my family asks for at birthdays, celebrations, and anytime we need a guaranteed win.

Why You’ll Love It

• Uses simple pantry ingredients

• Rich chocolate cake with a soft, moist crumb

• Fluffy peanut butter frosting with the perfect salty-sweet balance

• Includes both 13x18 sheet pan and 9x13 directions

• Great for parties or smaller family gatherings

• Easy to make ahead

Chocolate Cake w/ Peanut Butter Frosting

For the Chocolate cake

13x18 Half Sheet Pan (Serves ~30)

• 3 cups sugar

• 2½ cups flour

• 1⅛ cups dark cocoa powder

• 2¼ tsp baking powder

• 2¼ tsp baking soda

• 1½ tsp salt

• 3 eggs

• 1½ cups milk

• ¾ cup vegetable oil or avocado oil

• 3 tsp vanilla extract

• 1½ cups boiling water

9x13 Pan (Serves 12–15)

• 2 cups sugar

• 1¾ cups flour

• ¾ cup dark cocoa powder

• 1½ tsp baking powder

• 1½ tsp baking soda

• 1 tsp salt

• 2 eggs

• 1 cup milk

• ½ cup vegetable oil or avocado oil

• 2 tsp vanilla extract

• 1 cup boiling water

For the Peanut Butter Frosting

for a 13x18 Half Sheet Pan-

• 2 cups creamy peanut butter (not natural for this!)

• 10 tbsp butter, room temp

• 2 tsp vanilla extract

• ½ tsp kosher or sea salt

• 6 cups powdered sugar

• 2 cups heavy cream

• ~2 cups mini chocolate chips

for a 9x13 Pan -

• 1 cup creamy peanut butter (not natural)

• 5 tbsp butter, room temp

• 1 tsp vanilla extract

• ¼ tsp kosher or sea salt

• 3 cups powdered sugar

• 1 cup heavy cream

• ~1 cup mini chocolate chips

Instructions

1. Preheat oven to 350°F. Grease and flour your pan.

2. In a large bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda, and salt.

3. Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes.

4. Stir in boiling water. The batter will be thin—this is normal.

5. Pour into prepared pan and bake:

   • 13x18 sheet pan: 22–25 minutes

   • 9x13 pan: 35–40 minutes

6. Let cake cool completely.

7. Make frosting: Beat peanut butter and butter until smooth. Add vanilla and salt. Mix in powdered sugar.

8. Add heavy cream and beat on high until light, fluffy, and silky smooth.

9. Frost cooled cake and top with mini chocolate chips.

10. Slice, serve, and watch it disappear.

Tips for the Best Chocolate Cake

• Use Hershey’s Cocoa for a classic chocolate cake flavor

• Use dark cocoa powder for richer flavor (how I like it)

• Don’t overbake—pull when a toothpick comes out just clean

• Use regular creamy peanut butter for the smoothest frosting

• Cool cake fully before frosting

xoxo,

Chelsea

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Makes 16 brownies | Prep Time: 15 minutes | Bake Time: 28–32 minutes

The texture is what makes them: dense and fudgy with that sharp lemon glaze on top. If you love bright lemon desserts that actually taste like lemon, this is your recipe.

Ingredients

• 1 cup salted butter, melted and cooled

• 1½ cups sugar

• 2 Tbsp lemon zest (from about 3 lemons)

• 1 large egg + 1 yolk

• 2 Tbsp lemon juice

• ½ tsp lemon extract

• ½ tsp vanilla extract

• 2½ cups all-purpose flour

• 1 tsp cornstarch

• ½ tsp baking soda

• ¾ tsp salt

Lemon Glaze

• 1 cup powdered sugar

• 2 Tbsp lemon juice

• 1 tsp lemon zest

• Pinch of salt

Instructions

1. Preheat oven to 350°F. Line a 9x9 pan with parchment paper, leaving overhang on the sides for easy removal.

2. In a large bowl, whisk together melted butter, sugar, and lemon zest until smooth and glossy.

3. Add egg, egg yolk, lemon juice, lemon extract, and vanilla. Mix until fully combined.

4. Add flour, cornstarch, baking soda, and salt. Stir until just combined — don’t overmix.

5. Spread evenly into prepared pan.

6. Bake for 28–32 minutes, until the edges are lightly golden and a toothpick comes out clean or with a few moist crumbs.

7. Cool completely.

8. Whisk together glaze ingredients until smooth, then pour over cooled brownies. Let set for about 20 minutes (or chill briefly for faster setting).

9. Slice into squares and devour. Sharing optional.

Notes

• The lemon extract really boosts the lemon flavor — I wouldn’t skip it.

• These are best fully cooled. The texture gets even fudgier as they sit.

• For super clean slices, chill before cutting and wipe your knife between cuts.

• I like to eat the best cold, straight from the fridge.

Double Batch (9x13 Pan)

For a doubled recipe baked in a 9x13 pan, use:

• 2 cups salted butter

• 3 cups sugar

• 4 Tbsp lemon zest

• 2 large eggs + 2 yolks

• ¼ cup lemon juice

• 1 tsp lemon extract

• 1 tsp vanilla

• 5 cups flour

• 2 tsp cornstarch

• 1 tsp baking soda

• 1½ tsp salt

Double Batch Bake Time

Bake in a parchment-lined 9x13 pan at 350°F for 45–60 minutes, or until the edges are lightly golden and the center is set with a few moist crumbs remaining.

Tools I used for this recipe

• Parchment Paper — I cut the corners slightly so it fits perfectly into the pan and lifts out easily after baking.

• Microplane/Zester — My favorite for getting super fine lemon zest without the bitter white pith.

• Inverted Spatula — The batter is thick, so this makes spreading it into the pan (and smoothing the glaze) much easier.

• Pretty 9x13 Baking Dish — If you’re doubling the recipe, this is the perfect size and looks pretty enough to serve straight from the pan.

These are lethal. Be warned.

xoxo,

Chelsea

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Lemon Brownies

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