Hi, I'm Dara!

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Here on LMS, I share my Whole30 tips, hiking and travel adventures with my family, motivation + life  lessons, and a few blogging biz tips.

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My Very Favorite Brownie Recipe.

My Very Favorite Brownie Recipe.

{Note: This post was originally published in April 2013, but I thought it was a nice fit for today's Nablopomo prompt. Enjoy!} 


What knowledge do you have that others don't? Write a "how to" post about anything you've got skills for, small or large.

Image via In Good Taste

About ten years ago, I stumbled onto this brownie recipe in...Glamour magazine?! I know, I was completely surprised, too. But, seeing as how I was a newlywed and hellbent on getting my Martha Stewart on, I decided to give it a try.

And it was good. Like, seriously, ridiculously, heavenly good, folks. Upon trying it and receiving all kinds of approval from my new husband, I tore it out of the magazine and put it in my accordion file o' recipes. It was one of the first successful recipes I'd undertaken post-nuptials, so it will always have a sentimental place in my heart.

Awhile back, however, I thought I'd lost the recipe. NOOOooooo!! Suddenly, I couldn't find that weathered, dog-eared piece of paper, and Glamour had no record of the it on their website.

All seemed lost. 

Thanks to a fateful Google search, though, I stumbled onto this post  by Sweet Cheeks In The Kitchen, and all was right with the world. Hooray!

But then I became paranoid. 

What if Sweet Cheeks shuts down her site? 

What will I do at that point? 

How will the people come to know the decadent treasure hidden within these chocolatey morsels?!

On a whim, I searched one last time in my now-dilapidated accordion file, a "hail Mary" attempt, really. Much to my surprise, I found the recipe in its entirety. It was in the wrong section, naturally, which is why I missed it all the other times I'd looked for it.

Anyway, here it is!

The Ultimate Brownie: courtesy of Glamour Magazine


  • 14 tablespoons butter (2 sticks minus 2 tablespoons)
  • 2 tablespoons extra-virgin olive oil
  • 8 oz. bittersweet chocolate bars/blocks or chips (if using bars/blocks, chop or break into small pieces)
  • 4 eggs
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup firmly packed dark brown sugar
  • 1/4 teaspoon cinnamon
  • 2 tablespoons vanilla
  • 1 cup all-purpose flour


Preheat oven to 350 degrees. Line a 13"x9"x2" baking pan with foil (Note: I use an 11"x7" for a thicker brownie, similar to the picture above); grease the bottom and sides of foil with butter or cooking spray. Melt butter, olive oil, and chocolate pieces in double boiler or heat-resistant bowl suspended over simmering water. In a separate, large bowl, beat eggs, whisking in salt, sugars, cinnamon, and vanilla. Stir in chocolate-oil mixture. Fold in flour until just combined. Pour batter into pan and bake for about 50 minutes or until the top is shiny and feels moderately firm to the touch. Cool thoroughly before cutting. Store in a sealed container at room temperature for up to four days.

Four delicious add-ins:


The classic brownie ingredient for walnuts, pecans, or hazelnuts.

Dried fruit.

Stir in a handful--or three--of dried cherries, cranberries, apricots, or raisins right before baking for a chewy, fruity twist.

Espresso powder.

Gently fold in about three tablespoons after adding flour.


For a brownie with a kick, carefully stir in three tablespoons of your favorite liqueur and cut the vanilla to one tablespoon. Try Kahlua, peppermint schnapps, Frangelico, or even Jack Daniel's whiskey.

The Importance of Being Present.

The Importance of Being Present.

My Writing Voice Is My Best Self

My Writing Voice Is My Best Self