George’s Double Chocolate Brownies

George Hirsch January 26, 2026

Know Your Cookie:

A brownie is a sheet cookie, as its soft batter spreads across a sheet-like pan to bake. Other types of sheet cookies include blondies and rainbow cookies. After sheet cookies are baked, they can be cut into squares, rectangles, or any other shape when cool.

This is an often-requested recipe from George Hirsch Lifestyle. It is ideal for every occasion. Enjoy it as is, or upgrade it by topping it with your favorite ice cream. The brownie derives its character from a deep, rich cocoa base for the chocolate flavor.

Did you know chocolate is a winter mood booster? Dark chocolate contains the amino acid tryptophan, a well-recognized serotonin producer. It’s also one of the best food sources of magnesium, an essential mineral that allows the body to relax.

A one-ounce serving of dark chocolate contains 64 mg of magnesium. That’s 16% of the recommended daily intake. Add to that an abundance of other essential minerals, antioxidants, flavanols, and prebiotic fiber—all of which make us feel better in more ways than one.

Double Chocolate Brownies

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Makes 12-18 Brownies

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1/2 pound (2 sticks) of sweet butter, softened at room temperature

2 cups granulated sugar

4 eggs, beaten

1/2 cup unsweetened cocoa powder

1 teaspoon pure vanilla extract

1 1/2 cups chopped pecans or walnuts

1 1/2 cups semisweet chopped chocolate pieces or chocolate or butterscotch chips

Preheat the oven to 350 degrees.

Grease and flour an 8 x 12 x 2-inch baking pan and line it with a parchment paper baking sheet.

In a small bowl, mix flour, baking powder, baking soda, and salt well. Set aside.

Cream butter in a mixing bowl until light and fluffy. Add granulated sugar and cream on high speed for 2 minutes, until light and fluffy.

On a low speed, add vanilla and eggs, one at a time, stopping the machine from scraping down the bowl well after each addition. At low speed, add flour and cocoa powder to the butter mixture and mix until flour is absorbed. Do not over-mix.

By hand, fold the pecans and chocolate in with a rubber spatula.

Optional: if using coconut, mix 3/4 of coconut with pecans and chocolate.

Using a spatula, spread the batter into a baking pan, making sure the batter is spread evenly and smooth.

Bake for 25-30 minutes. Be careful not to overbake. Brownies are baked when pressed. The cake springs back when pressed lightly with your finger, or a toothpick comes out clean. Cool in the pan for 2 hours, and cut the brownies into rectangle or square pieces.

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Sour Cream Coffee Cake

George Hirsch January 17, 2026

Would you like a slice of old-fashioned-style cake that is equally good for a morning coffee break, mid-day snack, and even dessert? Then this is it.

What I really like about this cake is that it isn't overly sweet. I created this recipe using all-purpose flour, not cake flour, which makes a denser crumb with a nice texture. The dairy mix of sour cream, yogurt, and milk is a harmonious trifecta in achieving a light and flavorful addition to every slice. Use good fresh eggs + butter, and you'll have a hit.

I do warn you with caution - when you catch the first aromas of this cake baking in the oven, you will be tempted to stand by with a knife at the ready. But please wait for the cake to cool completely for a couple of hours. Slicing this coffee cake prematurely will allow steam (or moisture) to escape, thereby making for a drier cake when it cools. So please resist until it cools. This recipe also doubles as a test of patience. Enjoy!

No bundt pan, no problem! Coffee Cake Pie

Sour Cream Coffee Cake

Makes a 9" Bundt Pan, about 10-12 slices

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For the Crumb Topping:

1/2 cup light brown sugar

6 Tablespoons sweet butter, softened

1 cup flour

1 teaspoon cinnamon

2 teaspoons vanilla

1/2 cup chopped pecans or walnuts

Place the butter, brown sugar, flour, cinnamon, and vanilla in a bowl and crumble together with your fingers until it forms a crumb mixture. Add in the nuts—reserve and mix the cake batter.

For the Cake: SEE RECIPE BELOW

1/2 cup sweet butter, one stick softened

1 cup sugar

2 eggs, beaten

2 cups All-Purpose Flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup sour cream

1/2 cup low-fat plain yogurt

1/4 cup 2% milk

1 teaspoon vanilla

1/2 teaspoon fresh-grated orange rind

Grease and flour two 9-inch pie pans, or a tube, Bundt-style, or a regular-sized 9 1/2-inch baking pan.

Cream together the butter and sugar until light and fluffy. Scrape the sides of the bowl with a spatula. Mix in eggs, vanilla, and orange zest, one at a time. Scrape the sides of the bowl again.

In a separate bowl, mix the flour, baking powder, baking soda, and salt. In a separate bowl, combine sour cream, yogurt, and milk. Add the flour mixture to the butter mixture alternately in three stages with the sour cream, yogurt, and milk mixture, stirring and scraping the bowl with a spatula after each addition. Mix until just blended. Do not over-mix.

Place half the batter in the pan and sprinkle with half the topping mixture. With the back of the butter knife, swirl the batter slightly to mix the crumb mixture slightly into the bottom of the cake batter. Add the remaining batter, then the crumb topping.

Bake coffee cake in a preheated 350°F oven for 30 to 35 minutes or until the cake tests are done. Cool for 15-20 minutes; remove from the pan by placing a large plate over the top of the cake, and invert the pan. Tap the sides of the cake pan to free the cake from the pan, place a serving platter over the bottom, and invert again. The crumb topping should be on the top side to serve. Allow cooling at least 2 hours (if you can) before slicing!

Cover the cake once fully cooled.

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Buttermilk Raisin Scones

George Hirsch January 5, 2026

A scone is a quick bread, but it is unclear of true origin—be it from the Scots, Brits, or Germans. I like the word scone as it may have derived from the Gaelic term "sgonn," meaning a shapeless mass or large mouthful. Although some are hexagonal, scones are usually round in shape, as this shape provides for space efficiency while baking. Other forms include triangles and squares.

Why Buttermilk? Using Buttermilk instead of cream makes for a lighter, more bread-like scone. The scones are baked at a higher oven temperature, which produces a darker, crispier crust. Using Buttermilk will also result in a more tender, creamy texture with a rich buttery taste and a bit of tang, somewhat similar to a good Greek yogurt. TIP: Not to worry if you are just plum out of Buttermilk; regular milk + vinegar will provide the same results.

Start with the best ingredients, and the results will provide tastier, better results—specifically, use good quality flour. Easily prepared, baked, and enjoyed in under an hour—have a good cup of hot tea and jam with my Irish Scones.

Buttermilk Raisin Scones

Makes 8 scones in a 9-inch round pan

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2 1/2 cups all-purpose flour

1 1/4 teaspoon baking powder

1/2 cup (1 stick) very cold sweet butter, cut into small pieces

1/4 cup plus 2 Tablespoons pure cane granulated sugar

1/2 teaspoon salt

2 eggs, beaten

1/2 cup milk, *made into buttermilk

1 1/2 teaspoons vanilla

1 cup raisins, **plumped

1/4 teaspoon white vinegar for making milk into buttermilk

*Add white vinegar to milk to make the buttermilk. Allow to sit for 5 minutes to sour.

Preheat oven to 375 degrees F.

Mix flour, baking powder, and salt in a large bowl. Add cold butter to the flour and blend in by hand until the butter resembles fine crumbs. Add granulated sugar and mix it into the flour.

Combine beaten egg, vanilla, and milk. Add milk mixture to flour mixture, toss in plumped raisins, and mix by hand until a dough forms. It will take about one minute of kneading until the flour is absorbed. Turn the scone dough onto a floured surface. Form in the shape of a ball; do not over-knead. With a rolling pin, flatten out the dough to one inch thick.

Place the round scone dough into a 9-inch cake pan. With a bench scraper or knife, cut through the dough four times, dividing it into eight equal pieces. Immediately bake for about 16-18 minutes until the dough sounds hollow, a sign it is fully baked.

Serve warm with jam and clotted whipped cream.

**To plump raisins, add 2 tablespoons of water and heat in the microwave for 30 seconds.

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Sweet and Savory Waffles

George Hirsch December 29, 2025

At the 1964 World's Fair, Americans were introduced to the Belgian waffle, made fluffy with the help of yeast and egg whites. Once electric waffle irons replaced those inconvenient metal plates, waffles officially became an American favorite.

In North America, Belgian waffles are a variety of waffles with a lighter batter, larger squares, and deeper pockets than ordinary American waffles. Belgian waffles were originally leavened with yeast, but baking powder is now often used.

Tired of toast & sausage for breakfast and brunch? Then opt for a southern treat. These waffles are the perfect accompaniment to my Oven Fried Garlic Chicken, always a family favorite, and I’m delighted to share them with you.

Savory Waffles

Makes 8 waffles

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2 cups all-purpose flour

2 egg yolks

1/2 teaspoon salt

2 Tablespoons pure cane sugar

1 Tablespoon baking powder

2 cups of milk

1/3 cup butter, melted

2 egg whites, stiffly beaten

½ cup cheddar cheese, finely shredded (OMIT for Sweet Waffle)

¼ teaspoon each: (OMIT below spices for Sweet Waffle, replace with 1 teaspoon vanilla)

curry powder, paprika, dried thyme, ground black pepper, hot sauce

2 Tablespoons fresh chopped parsley or dill

Preheat the waffle maker.

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Put all ingredients, except egg whites, in a large mixing bowl. Beat on low until moistened. Increase to medium speed; mix for 2 minutes or until just smooth. Do not overmix.

By hand, gently fold in beaten egg whites. Pour 1/2 cup batter over grids for a regular waffle baker—more for a Belgian waffle. Close the waffle maker, bake until steam no longer escapes, about 3 minutes. Repeat.

Serve while hot with Fried Chicken.

Note: Serve topped with butter and hot syrup, or better yet, with warm fresh fruit compote.

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George Hirsch Lifestyle Biscotti

George Hirsch December 8, 2025

One of the most often asked questions regarding biscotti is, Do you dunk? ” And I’m not talking coffee or espresso. Biscotti is ideally dipped into sweet wine; the dry cookie soaks up the beverage, giving it a perfect flavor.

Cantucci Di Prato or Biscotti? Biscotti (twice-baked) originated in Roman times as soldiers carried preserved biscuits. Later, they found their way to Prato, where they were flavored with almonds from the plentiful almond groves. There, the cookies are known as cantucci.

Whichever name you prefer, they are perfect for dipping into a sweet glass of Tuscan Vin Santo (holy wine).

Chef George on the set of George Hirsch Lifestyle, dunking biscotti. This recipe is an ideal do-ahead sweet, as it only gets better a couple of days after baking.

George’s Biscotti

Makes 3 ½ dozen cookies

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1/2 cup olive oil

1 cup pure cane granulated sugar

3 1/4 cups all-purpose flour

3 eggs

1 Tablespoon baking powder

3 drops pure almond or anise extract + 1 teaspoon fresh grated orange zest

1/2 cup mixed pistachios pieces and slivered almonds; or, use 1/2 cup chopped dark chocolate and dried cranberries

Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.

In a medium bowl, beat the oil, eggs, sugar, and almond flavoring until well blended. Combine the flour, baking powder, and nuts. Stir into the egg mixture to form a heavy dough.

Place the dough on the parchment-lined sheet pan and divide it into two pieces. Form each piece into a roll as long as your sheet pan. Press down to 1/2 inch thickness, and with a rolling stick, even out the top height of the dough by rolling evenly and gently.

Bake for 25 to 30 minutes in the preheated oven until a light golden brown. Remove the two biscotti bars from the baking sheet to cool on a wire rack. When cookies are cool enough to handle, slice each one crosswise into 1/2-inch slices. Place the slices, cut side up, back onto the baking sheet. Bake for an additional 4-5 minutes on each side or until slices are lightly toasted.

Cool, and store for two weeks in a tightly sealed container.

Tip: Save the biscotti crumbs when slicing cookies; they make an ideal topping on gelato and ice cream.

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