Gourmet Handmade Brownies

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Everyone loves brownies, but I didn’t know just how much, until I started baking them. I only baked for the holidays. My specialty was raspberry brownies at Christmas. Nothing very special, made with rasberry flavored chocolate chips.

Later, I brought dessert to an office function. Instead of picking something up at the grocery store, I made my raspberry brownies and a coconut one, made like my holiday macaroons (with almonds and coconut). Everyone loved them. I didn’t think too much about it but continued to experiment about once a week with different combinations. My husband, Chuck, was a very willing test subject as were the people in my office. It became an obsession and I took them to all sorts of functions.

Throughout this process ideas came from places we traveled over the years and other foods we liked to eat. Not all attempts were successful and many a tray of brownies ended up in the trash. Finally we tested 13 kinds at a tasting party with neighbors and friends. They all rated the brownies – some we just scrubbed – others needed more work. The results were inspiring. Chuck totally inspired me and did hours of research and paperwork.

A very dear friend, Rebel Pallotti, who owns the fabulous Italian restaurant, Un Bacio, allowed us to use her kitchen when the restaurant wasn’t open. In June, 2011, we moved to our new catering kitchen in Scottsdale Airpark.

We hope you enjoy our brownies and desserts as much as we enjoy baking them!
Judy and Chuck