Prettycutebakes

04/02/2026

03/02/2026

this showed up on my fb feed today. thank you sakhees foryour support and cheer. i love you all

03/02/2026

its the month for love and Romance

28/01/2026

Cookie Dough Brownies.

These Cookie Dough Brownies are the ultimate dessert dream. A soft, buttery cookie dough base melts into a deep, fudgy chocolate brownie layer, creating the perfect balance of chewy, gooey, and rich in every bite. The chocolate chips stay beautifully molten, while the brownie on top bakes into that crackly, intense chocolate finish we all crave. Finished with a luscious Nutella drizzle, these brownies are outrageously indulgent — the kind that demand a glass of milk, slow bites, and zero sharing.

One square is never enou

INGREDIENTS

For the Brownie Layer
• Unsalted butter – 50 g
• Chocolate – 150 g
• Condensed milk – 140 g
• Milk – 50 ml
• Flour – 40 g
• Cocoa powder – 25 g
• Baking powder – 2 g

For the Cookie Dough Layer
• Flour – 180 g
• Unsalted butter (softened) – 195 g
• Caster sugar – 150 g
• Brown sugar – 75 g
• Salt – ½ tsp
• Vanilla extract – 1 tsp
• Yogurt – 1 tbsp
• Chocolate chips – 70 g
• Nutella – 70 g (for drizzling)

⸻

DIRECTIONS
1. Prepare the cookie dough layer
In a bowl, add softened butter, caster sugar, and brown sugar. Whisk well until light and creamy.
2. Add dry ingredients
Sift in flour and salt. Mix well. Add yogurt and vanilla extract and combine until smooth.
3. Fold in chocolate chips
Gently fold in the chocolate chips to form a smooth cookie dough paste.
4. Bake cookie dough base
Transfer the cookie dough to a 9×9 inch lined baking pan. Spread evenly using an offset spatula.
Bake at 170°C for 15 minutes. Remove and allow to cool.
5. Prepare the brownie batter
Make a fudgy brownie batter using the brownie-layer ingredients.
6. Assemble
Spread the brownie batter evenly over the cooled cookie dough layer.
7. Final bake
Bake in a preheated oven at 160°C for 25–30 minutes.
8. Cool & set
Allow brownies to cool to room temperature, then refrigerate for at least 3–4 hours before cutting into squares.
9. Finish
Drizzle Nutella over the brownies before serving.

27/01/2026

a Myst try! eggless! WHITE CHOCOLATE & Raspberry brownies

• Unsalted butter – 125 g
• White chocolate – 200 g
• Castor sugar – 150 g
• Milk – 120 ml
• Plain flour – 250 g
• Baking powder – 10 g
• Frozen raspberries – 60 g
• Raspberry purée – 60 g

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DIRECTIONS

1. Preheat oven to 150–160°C and line a 9 × 9 inch baking pan.

2. Melt the butter and white chocolate together using a double boiler
or microwave until smooth.

3. Add the sugar and milk to the melted mixture and mix well.

4. In a separate bowl, combine the flour and baking powder.
Sift into the chocolate mixture and mix until a smooth batter forms.

5. Gently fold in the frozen raspberries.

6. Pour the batter into the prepared pan. Spoon the raspberry purée
on top and swirl with a skewer to create a marbled effect.

7. Bake for 25–30 minutes until just set.

8. Allow to cool to room temperature, then refrigerate for at least
6 hours before cutting into squares.

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27/01/2026

Breakfast Browniesfeel free to share the recipe and bake thr browniestoo. i’ll be sharing more recipes this week🙏
- egg free series
Ingredients

For the fudgy brownie batter:
• Unsalted butter – 75 g
• Dark chocolate – 220 g
• Condensed milk – 200 g
• Milk – 80 ml
• Plain flour – 60 g
• Cocoa powder – 35 g
• Baking powder – 3 g
• Coffee powder – 1 tsp

For the cornflake crunch:
• Sugar – as needed for caramel
• Double cream – a small amount (about 60–80 ml)
• Butter – cubed (about 30–40 g)
• Salt – a pinch
• Vanilla extract – ½ tsp
• Cornflakes – enough to coat (about 2 cups)

⸻

Method
1. Prepare the brownie batter
• Melt the butter and chocolate together gently.
• Stir in the condensed milk and milk.
• Sift in the flour, cocoa powder, baking powder, and coffee powder.
• Mix until smooth.
2. Bake the brownie base
• Line a 9 x 9 inch baking pan.
• Pour in the batter and spread evenly.
• Bake in a preheated oven at 150–160°C for 25–30 minutes.
• Allow to cool completely to room temperature.
3. Prepare the cornflake crunch
• In a saucepan, add sugar and cook until it caramelises to a golden amber colour.
• In another pan, heat the cream.
• Carefully pour the hot cream into the caramel and mix well.
• Add cubed butter, salt, and vanilla. Stir until smooth.
• Add cornflakes and gently fold until well coated.
4. Assemble
• Spread the cornflake crunch evenly over the cooled brownie base.
• Let it set at room temperature or chill briefly until firm.
5. Slice and serve

27/01/2026

artisanal brownies!! egg free recipe

Breakfast Brownies

Ingredients

For the fudgy brownie batter:
• Unsalted butter – 75 g
• Dark chocolate – 220 g
• Condensed milk – 200 g
• Milk – 80 ml
• Plain flour – 60 g
• Cocoa powder – 35 g
• Baking powder – 3 g
• Coffee powder – 1 tsp

For the cornflake crunch:
• Sugar – as needed for caramel
• Double cream – a small amount (about 60–80 ml)
• Butter – cubed (about 30–40 g)
• Salt – a pinch
• Vanilla extract – ½ tsp
• Cornflakes – enough to coat (about 2 cups)

⸻

Method
1. Prepare the brownie batter
• Melt the butter and chocolate together gently.
• Stir in the condensed milk and milk.
• Sift in the flour, cocoa powder, baking powder, and coffee powder.
• Mix until smooth.
2. Bake the brownie base
• Line a 9 x 9 inch baking pan.
• Pour in the batter and spread evenly.
• Bake in a preheated oven at 150–160°C for 25–30 minutes.
• Allow to cool completely to room temperature.
3. Prepare the cornflake crunch
• In a saucepan, add sugar and cook until it caramelises to a golden amber colour.
• In another pan, heat the cream.
• Carefully pour the hot cream into the caramel and mix well.
• Add cubed butter, salt, and vanilla. Stir until smooth.
• Add cornflakes and gently fold until well coated.
4. Assemble
• Spread the cornflake crunch evenly over the cooled brownie base.
• Let it set at room temperature or chill briefly until firm.
5. Slice and serve

08/12/2025

Sometimes I catch myself longing for the “me” I used to know —
the one who laughed a little louder,
who dreamed without hesitation,
who moved through the world without questioning every step.

I miss the spark I carried without noticing,
the quiet confidence that lived in my chest,
the way I trusted my own voice
as if it were a compass that never failed.

I’m stllill not learning to come home to who I was
and who I’m becoming.

And maybe, just maybe,
the new version of me will shine even brighter
than the one i miss

06/12/2025

we are in xmas mode now!!!

27/11/2025

happy thanksgiving everyone!!! i am beyond thankful for a 2nd chance at life and for all my beautiful family and friends. You all.really lift me up!!! Thank you🥰❤️❤️❤️