This rich, delicious chocolate and raspberry truffle pie recipe is perfect for the weather right now, because you don’t have to turn on an oven! Plus it’s a great dessert to take along to a BBQ or block party, it’s so rich and indulgent, a small slice will go a long way! With that in mind, I will be bringing this beauty along to Fiesta Friday this week!
Super moistly and chocolatey brookies – a cross between a cookie and a brownie, the best of both worlds!
Okay, I have a confession to make. These weren’t intended to be brookies, I was trying to make chocolate and avocado cookies but they turned out more like brownies. But these chocolate avocado brookies were amazing and way better than I had originally imagined, so it was definitely a successful mistake! In hindsight, the fact that the “dough” was more a batter than a dough should have been my first clue, and I should have just spread it in a brownie pan. But I do like the rustic look of these and after I baked the first tray and realised how sticky the batter was, I decided to use a mini muffin pan and make brookie cups, which are adorably bite sized.
Oh, what can I say about these little drops of heaven that doesn’t sound like some inappropriate love poem? They are probably some of the best things I’ve ever baked, and I’ve baked a lot of great things (who needs modesty, right?). Unfortunately I can’t claim the credit for this recipe, it’s from the wonderful Sally’s Baking Addiction. The only changes I made was I made them in mini form and used plain flour! 
Today is 4th of July, and in America that means Independence Day (fingers crossed for no aliens), and since I am in America at the moment I shall be celebrating. And the only way I know how to celebrate is to bake!
It is also Steve Rogers’ (aka Captain America’s) birthday today! So this America cheesecake is dedicated to him!
