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Back-in-the-Day Brownies

Recreate Memories of Baking Brownies with Your Mom with Your Own Kids

For Katherine Zycband, pastry chef of Even More Epic and Epic Cookies in Somerville, brownies were a huge part of her childhood and her introduction to baking. “It was the first thing I made by myself and before that, I made them with my mother,” she says. “I loved choosing my favorite add-ins and trying different toppings. My brownie of choice had chocolate chips added and was topped with sprinkles, but I loved to experiment with icing, peanut butter, cream cheese, different flavored chips and all the candy toppings I could find.”

Now, as a professional pastry chef and mom, she enjoys making brownies with her children. “A brownie is childhood and love rolled into one — the ultimate nostalgic confection,” she says. 


4 eggs

5 oz Dutch process cocoa

1 tsp salt

1 tsp baking powder

1 tsp instant espresso powder

1 tbsp vanilla

8 oz butter

9 oz sugar

8 oz brown sugar

8 oz all-purpose flour

1–2 c chocolate chips 


Preheat the oven to 350° F and grease a 9x13 pan. Set aside.

In a bowl, add eggs, cocoa powder, salt, baking powder, espresso and vanilla. Beat everything together on medium speed for about 1 minute or until smooth.

Melt butter in a microwave safe dish or over low heat in a saucepan. Then add sugars and stir to combine. 

Add the butter and sugar mixture to the egg/cocoa mixture, stirring together until smooth.

Add the flour and chocolate chips. Stir to combine or until smooth. 

Pour batter into a prepared greased 9x13 dish.

Bake the brownies for 28 to 30 minutes.

Test brownies done with a toothpick. A small amount of crumb will come out on the toothpick, but it shouldn’t look wet. 

Let cool before cutting and serving. 

See more brownie ideas at

  • Katherine Zycband
  • Katherine Zycband