Stuttering King Bakery serving up tasty summertime sweets

Posted at 3:20 PM, Aug 03, 2017
and last updated 2017-08-07 10:11:57-04

Triple Chocolate Brownies

(Yields: 12 – 16 Brownies)

Cocoa Powder                                   1/3 Cup

Instant Espresso                                 1-1/2 tsp

Unsweetened Chocolate

Finely chopped                                   2 oz.

Water, Boiling                                   ½ cup + 2 Tbsp.

Unsalted Butter, softened                  2 oz.

Vegetable Oil                                    ½ cup + 2 Tbsp.

Large Eggs                                         2

Large Egg Yolks                                2

Vanilla Extract                                   2 tsp

White Sugar                                       17 - ½ oz.

All-Purpose Flour                               8-3/4 oz.

Salt Semi-Sweet Choco. Chips          2 oz

Milk Chocolate Chips                        2 oz

White Chocolate Chips                      1 oz


Semi Sweet Chocolate Chips            1 oz

Milk Chocolate Chips                       1 oz

White Chocolate Chips                     1 oz


1. Preheat oven to 350 deg. F.  Line 9 X 13 baking pan with foil.  Spray with cooking spray.

1. Place Cocoa, espresso and unsweetened chocolate in large bowl.  Pour Boiling water over mixture and whisk until smooth (chocolate should melt).  Whisk in butter and oil. Add eggs, yolks, and vanilla and continue to whisk until smooth. Wisk in sugar until fully incorporated.  Add flour, and salt and mix with spatula until combined.  Fold in chocolate chips (all kinds)

3. Measure and mix chips for topping and set aside

4. Crape batter into prepared pan and sprinkle evenly with topping.  Bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 20 – 25 min. Transfer pan to wire rack to cool 1-1/2 hours.


4 Lift foil-lined brownies from pan to cool on wire rack (in the foil) for about 1 hour.

Cut into bars.  Enjoy!

Blueberry Cinnamon Burst Muffins

All Purpose Flour                               2 cups

Granulated Sugar                               2/3 cup

Baking Powder                                  1 Tbsp

Salt                                                     ½ tsp

Nutmeg                                              ½ tsp

Blueberries                                         1-1/2 cups

Milk                                                    ¾ cup

Unsalted Butter, melted                     4 oz (1 stick)

Eggs, beaten                                       2

Cinnamon Sugar for topping

 1 Preheat the oven to 400 deg.  Either line the muffin cups with paper liners, or you can butter or spray the pan with vegetable spray.

2. In a large bowl combine the flour, sugar, baking powder, salt, and nutmeg.

3. In another bow, add 1 Tbsp flour mixture to blueberries toss to coat.

4. In a medium sized bowl, combine the milk, butter, and eggs.  With a rubber spatula or wooden spoon, lightly fold the wet ingredients into the dry ingredient just until combined.  Gently fold in the blueberries.  Spoon the batter into the prepared muffin tins. 

Sprinkle with cinnamon sugar.

4 Bake about 15 to 17 min. or until a toothpick inserted in the center comes out clean. 

Place on a wire rack to cool for five minutes and then remove the muffins from the pan.

For catering information contact Stuttering King Bakery at (480) 290-3454 or visit,