Want to give a Ghirardelli chocolate twist to your Classic brownies? Then look no further! I am here with another fun and exciting recipe that will be quite special for the ones who love sweets and desserts. By the way, who doesn’t love classic brownies?

Everyone loves to have those soft, tasty, and fudgy brownies with a nice crackled top. This recipe is gonna give your classic brownies an enriched flavor of Ghirardelli chocolate and take it to the next level of taste and chocolaty richness.

This Ghirardelli Brownie Mix Recipe can be a game-changer for you. Once you try it, you are surely gonna fall in love with them. This recipe is going to replace all of your previous brownie recipes. These brownies are best for casual events, holidays, and for special events like Christmas as well. Your kids will become a fan of these soft, chocolaty brownies in no time.

These brownies have everything you want, chocolaty richness, great flavor, and beautiful chocolaty texture. You can make them crunchy by adding chopped walnuts to the batter. So make these recipes to earn appreciation from everyone and be ready to be asked for the recipe.

Ghirardelli Brownies (with Bonus Cookie Variation!)

Ingredients (Brownies)

• 1 box Ghirardelli brownie mix (any variety)

• Pinch of salt

• 1 tsp instant espresso powder

• 1 large egg

• ⅓ cup oil or melted unsalted butter

• ¼ cup water

• 2 tsp vanilla extract

• ¾ cup walnut chunks (optional)

• 1 cup chocolate chips (optional)

• Ghirardelli chocolate squares for topping (optional)

Instructions (Brownies)

1. Preheat & Prep

   • Heat oven to 325°F (163°C).

   • Grease a 9×9-inch brownie pan or line with parchment paper.

2. Mix Wet Ingredients

   • In a medium mixing bowl, whisk together egg, oil (or butter), water, vanilla, and espresso powder until smooth.

3. Add Dry Ingredients

   • Stir in brownie mix, salt, and optional chocolate chips or walnuts until fully combined. Do not overmix.

4. Bake

   • Spread batter evenly in prepared pan.

   • Bake according to package instructions (usually 40–45 minutes) or until a toothpick inserted comes out with moist crumbs.

5. Cool & Serve

   • Let brownies cool before slicing into squares.

   • Top with chocolate squares for extra indulgence, or serve with powdered sugar, whipped cream, berries, or ice cream.

Bonus: Ghirardelli Brownie Cookies

Ingredients (Cookies)

• 1 box Ghirardelli brownie mix

• 3 tbsp all-purpose flour

• 2 large eggs

• ⅓ cup oil

• 1 cup chocolate chips or butterscotch chips

Instructions (Cookies)

1. Preheat oven to 350°F (175°C).

2. In a bowl, mix flour, eggs, oil, and chips until thick cookie dough forms.

3. Line a baking sheet with parchment paper. Drop spoonfuls of dough 2 inches apart.

4. Bake for 9–11 minutes, until edges are set but centers are slightly soft.

5. Cool on a wire rack and enjoy warm or at room temperature.

Some Important Tips for Ghirardelli Chocolate brownies:

• The brownies are best baked in a 9×9 pan. You can also use an 8 × 8 pan. It also gives you the best brownies.
• You can make brownies in a 9 × 9 pan but the brownies would be a bit. The Baking time of brownies in a 9×13 pan is about 30 – 35 mins.
• To check if your brownies are done, pierce them with a toothpick. If it comes out clean, the brownies are done. But if it comes out a little moist, bake the brownies for 3 – 5 more minutes and check again.
• To make the brownies even better, you can make their double batch in a 9×9 pan. A double batch of brownies gets more caky, soft, and delicious.
• If you’re making a double batch of brownies, you will have to add 2 – 3 eggs into the batter instead of only one.
• You can also top up the brownies with Ghirardelli chocolate squares to make them even more chocolaty.
• You can also add chocolate chips into the batter if your brownie mix doesn’t have them already.
• The best Ghirardelli mixes the double or the triple chocolate mix. They are loaded with small chocolate chunks. So you don’t have to add chocolate chips separately.
• You can add one more egg into the brownie batter to make it more fudgy and caky
• Top up the brownies with some fun topping, like berries, ice cream, whipped cream, candy chunks, chocolate syrup, or any other topping you like, to enhance their flavor.
•  You can also mix M&Ms into the brownie batter to take them to another level of taste and chocolaty richness.

How to store Ghirardelli Chocolate brownies?

To store the brownies overnight, just wrap them up in aluminum foil, butter paper, or place them in an airtight container. If they are not properly covered, they will lose their moisture and will become hard. You can store them in a zip lock bag as well.

Today I’m here with another delicious and mouthwatering easy recipe, and that is… Oven Baked The Beef Jerky. It’s totally different from the regular recipes and serves as the best snack for everybody. 

What is Beef Jerky?

Beef Jerky is basically dried lean beef strips packed with the flavors of multiple spices. Its name, “Jerky,” comes from the Quechua word “Ch’arki,” which means “Dried Salted Meat.” The best thing about his recipe is that it’s Keto, Paleo, and Gluten-free. Plus, it doesn’t contain any sugar. So, even if you’re dieting, you can still enjoy this amazing protein-packed snack without disturbing your diet plan.

You may have tried many beef recipes throughout your life: sweet beef, spicy beef, and many more. But beef jerky serves the best as a snack. It’s flavorful, spicy, and healthy as well.

Homemade Beef Jerky Recipe

This beef jerky is smoky, savory, and full of bold flavors — and you can make it right in your oven with no dehydrator required.

Ingredients

• 3 lbs beef of your choice (top round, flank steak, or sirloin work best)

• ¾ cup gluten-free soy sauce

• ¼ cup Worcestershire sauce

• 1 ½ tsp salt

• 2 tsp ground black pepper

• 1 ½ tsp liquid smoke

• 1 ½ tsp garlic powder

• 1 ½ tsp onion powder

• 1 ½ tsp ancho chile powder

• 1 ½ tsp smoked paprika

• 1 tbsp dried oregano

Instructions

1. Prep the Meat

   • Trim all visible fat from the beef. This helps the jerky last longer without spoiling.

   • Freeze the meat for 30–45 minutes — firm on the outside but still soft in the center. This makes it much easier to slice thinly.

2. Slice

   • Using a sharp knife, cut the beef into thin strips, about 0.5 cm (⅛–¼ inch) thick.

3. Marinate

   • Place the beef strips in a large zip-top bag.

   • Add all remaining ingredients to the bag, seal, and shake well to coat the meat.

   • Massage the marinade into the strips so they’re evenly covered.

   • Refrigerate for at least 2–4 hours, or ideally 12–16 hours for maximum flavor.

4. Bake

   • Preheat oven to 175°F (80°C).

   • Line 2–3 large baking sheets with aluminum foil and set wire racks on top.

   • Drain excess marinade from the beef and arrange strips in a single layer on the racks.

   • Bake for 3–4 hours, checking after 3 hours. The jerky should be firm and dry but still slightly pliable.

5. Cool & Store

   • Let jerky cool completely before storing.

   • Keep in an airtight container at room temperature for up to 1 week, or refrigerate for longer storage.

Tips for the Best Jerky

• The longer you marinate, the deeper the flavor — overnight is best.

• Removing all fat is essential for shelf life.

• Freezing the beef slightly before slicing gives cleaner, thinner cuts.

• Using a rack allows air to circulate, helping the jerky dry evenly.

Oven baked Beef Jerky

If you’re following some sort of diet plan, it can be quite challenging for you to find the recipes that fit best for your plan. Most of the healthy foods are quite boring and you have to compromise on taste. There are only a few recipes that are tasty and healthy simultaneously. But beef Jerky is one recipe that promises a great flavor and texture and doesn’t interrupt your fitness goals.

Can you make Jerky in Food Dehydrator?

Food Dehydrators give you the best results when it comes to drying up fresh fruits. But they don’t work well when you use them for making Jerky. The results are not satisfactory and you get really disappointed after so many hours of waiting.

Beef Jerky in Oven

The oven will never disappoint you while you’re making the Jerky. It will give you impressive results and will make you the best Jerky at home.

The oven at its lowest heat is still hotter than a food dehydrator. It dries up the meat quickly without altering its flavor.

The basic ingredients of the Beef Jerky

There are many meat cuts and spices used to make beef Jerky. But I would recommend only a few that give out the best jerky.

1. Beef

One of the best beef cuts for Jerky is silverside. It’s a lean cut with little fat and is less likely to spoil. Other good cuts I would recommend are Sirloin and the Beef Eye of the round.

2. Soy Sauce

Use gluten-free soy sauce. But if you are following a Paleo diet plan, use coconut aminos instead.

3. Worcestershire Sauce

Worcestershire sauce enhances the flavor of the beef.

4. Liquid Smoke

Liquid smoke will give a smoky flavor to your jerky just like the real wood smoke.

5. Spices

You can add spices according to your taste. But I would recommend salt, black pepper, garlic powder, onion powder, ancho chili powder, oregano, and smoked paprika to give a great flavor.

Cooking Method for Beef Jerky:

1. First of all, trim the fat and freeze the meat for 30 minutes. Once the meat gets frozen, finely slice it into thin strips of about 0.5cm thickness. Add these strips into a ziplock bag.
2. Add all the spices and ingredients into the ziplock bag. Mix them well and coat the strips well with the ingredients. Leave them in the fridge for 4-12 hours so that they get marinated properly.
3. Once they are marinated thoroughly, preheat the oven to 175°F—Line the baking sheets with aluminum foils. Place the rack on top of it. Drain off the remaining marinade mixture. Place the strips onto the rack placed over the baking sheets.
4. Bake the strips in the oven for 3 − 4 hours. Check after three hours to see if the jerky’s got your desired texture.

When the meat is done, take them out of the oven and let them cool. When cooled, you can store them in an airtight container.

Today I’m here with another fun and exciting recipe, and I’m going to show you how to make Taiyaki, a famous Japanese cake. This unique recipe serves as a snack as well as a dessert. You can make this recipe with your kids, and believe me! Your kids are surely going to love it 😉  

Taiyaki

Taiyaki (鯛焼き), as clear from its name, is a Japanese recipe. It’s a very popular vendor snack in Japan that’s also served on festive occasions. It’s a fish-shaped cake. Its shape resembles the shape of a Japanese seasonal fish called “Tai,” that’s why it’s called Taiyaki.

This amazing fish-shaped dessert is usually filled with a red paste that’s made from Adzuki beans. Still, you can also fill it with Custard, Nutella, Sweet Potato paste, Chocolate, or yummy Cheese filling. This warm cake can be enjoyed at any time of the year but is best suited for winter.

Taiyaki Recipe — Japanese Fish-Shaped Cakes

Fluffy on the outside, warm and sweet on the inside, Taiyaki is a Japanese street food favorite. Follow these steps and you’ll have perfect golden fish cakes every time — even if it’s your first try.

Ingredients:

• 1½ cups cake flour (or all-purpose flour sifted for a lighter texture)

• 2 tsp baking soda

• 1½ tbsp sugar

• 1 pinch salt (optional)

• ⅓ cup water

• ⅓ cup milk

• 1 large egg

• Oil, for brushing the pan

• 1 tbsp Anko paste (sweet red bean paste) or filling of your choice per cake

Instructions:

1. Make the Batter

   • In a medium mixing bowl, whisk together the flour, sugar, salt, and baking soda.

   • In another bowl or measuring jug, whisk the egg, milk, and water together.

   • Pour the wet mixture into the dry ingredients and mix until smooth. Avoid over-mixing — just enough to remove any lumps.

2. Chill the Batter

   • Cover the bowl and refrigerate for 1–2 hours. This resting time helps the batter cook more evenly.

3. Prepare the Taiyaki Pan

   • Preheat your fish-shaped Taiyaki mold pan over medium-low heat.

   • Lightly brush both sides of the mold with oil to prevent sticking.

4. Fill the Molds

   • Pour a thin layer of batter into each mold, just enough to coat the bottom. Don’t overfill — too much batter will spill and distort the fish shape.

   • Add about 1 tbsp of Anko paste (or your chosen filling) in the center.

5. Seal with Batter

   • Spoon more batter over the filling until it’s fully covered.

6. Cook the Taiyaki

   • Close the mold and cook for 2–3 minutes on one side, until golden brown.

   • Flip and cook for another 1–2 minutes on the other side.

   • Cooking time may vary depending on your pan size and stovetop, so check for an even golden color.

7. Cool and Serve

   • Transfer the Taiyaki to a wire rack for a minute or two so the outside stays crisp.

   • Serve warm and enjoy immediately.

Some Important Tips for Making Taiyaki:

• You can use Pancake flour instead of cake flour, which also goes well with the recipe.
• Baking soda reacts with the acidic elements of the dough and has a leavening effect, and the cake gets lighter and puffier.
• Japanese recipes are usually less sweet than our cakes, that’s why this recipe contains a bit of sugar. If you are a sugar-lover, then you can add more sugar according to your taste.
• Salt is added to balance the sweet taste of sugar. But it’s optional. You can skip if you like cake sweeter.
• Only adding milk will leave this cake a bit dense. Make a mixture of half water and half milk. A mixture of water and milk will make this cake light and fluffy.

Taiyaki Fillings

The best part of this cake is that you can fill it with any filling of your choice. It gets wells with almost all kinds of fillings. Japanese traditionally fill it with a sweet red paste of adzuki beans. But you’ve got the option to use the filling of your choice.

The most popular fillings for this cake include:

• Custard
• Cheese Filling
• Chocolate Filling
• Sweet Potato Paste
• Nutella
• Strawberry Jam

You can also check this Vegan version of Taiyaki. 

Red Bean Paste

Red bean filling, famously known as “Anko” is made from Adzuki beans. To make this paste, soak the adzuki beans overnight and boil them until they get tender. Now add sugar to the beans and mash the mixture of beans and sugar to a smooth paste.

• If you don’t want to make Anko Paste by yourself, you can buy it easily from a nearby Japanese store in your area.

Taiyaki in the US

If you’re craving Taiyaki but don’t have a fish-shaped Taiyaki mold or aren’t in the mood to cook it by yourself, then don’t worry! There are plenty of spots in the US where you can buy this amazingly delicious fish-shaped Japanese cake.

If you live in New York, Boston, Los Angeles, or Miami, then there’s a Taiyaki restaurant chain called Taiyaki NYC that makes the best Taiyaki around town. You can dine in or can get your Taiyaki delivered to your home.

Likewise, if you live in Texas, California, or Hawaii, there’s another restaurant chain called SomiSomi that serves Korean ice cream stuffed in Taiyaki. This amazing ice cream stuffed Taiyaki cone is called “ah-boong.” SomiSomi also serves Taiyaki with different fillings like Nutella, Taro, Cheddar, Custard, and Red Bean Paste.

How to store Taiyaki?

I recommend eating Taiyaki cakes fresh because they taste the best right after they are dished out of the pan. Fresh Taiyaki cakes are soft, crispy, and slushy. But if you want to store them, then you can store them in two ways:

• Refrigerate Taiyaki
• Freeze Taiyaki

1- Refrigerating Taiyaki

You can store Taiyaki cakes in the fridge for up to two days. It’s better to store them in an air-tight container to maintain their moisture, softness, and texture.

2- Freeze Taiyaki

If you want to store Taiyaki for a long time, then you can freeze it. To freeze Taiyaki, wrap each fish individually in plastic wrap and place them in a sealable bag or air-tight container. You can store them in the freezer for up to 6 weeks.

How to Reheat Taiyaki?

There are 3 methods to reheat Taiyaki:

• Toasting
• Frying
• Heating in Microwave

Toasting Taiyaki 

The best way to reheat Taiyaki is to toast them in a toaster. Toasted Taiyaki will be crispy and yummy. Taiyaki cakes mostly fit in the toaster, but if they don’t, then you go for any of the other two reheating options.

Frying Taiyaki

You can reheat Taiyaki by frying them in the pan. For this purpose, heat the pan and fry them in the pan without using oil. This way, you will get a crispy taiyaki exterior.

Heating Taiyaki in Microwave

You can reheat the Taiyaki cakes in the microwave for 20 seconds, but this reheating method has a drawback that your Taiyaki cakes won’t be crispy anymore.