Brownies are one of those desserts I never get tired of making, but sometimes I don’t want to commit to slicing a whole pan. That’s where these brownie bites come in.

They’re everything you love about a classic brownie, just in a perfectly portioned, two-bite package. Crisp, crinkly tops, rich chocolate flavor, and the fudgiest, gooey centers... all ready in less than 15 minutes.

And the best part? They’re made with just 5 ingredients and no flour.

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Whenever I find myself in that rut, I make a point of trying one or two new recipes each week. It keeps dinner interesting, introduces me to new flavors, and, more often than not, a new recipe earns a permanent spot in the weekly rotation.

If you’re looking for a little inspiration, here are five quick, easy, and healthy dinners that are full of flavor and simple enough to make even on your busiest nights.

Healthy Burgers

A great burger never goes out of style, and this healthier version proves you don’t need loads of extra ingredients to make one that’s juicy, flavorful, and satisfying. They’re perfect for an easy family dinner and pair well with everything from roasted vegetables to crispy potatoes or a fresh salad.

Asparagus Stir Fry

Stir fries are one of my favorite ways to get dinner on the table quickly. This asparagus stir fry is fresh, vibrant, and ready in minutes. You can even add your favorite protein, chicken, shrimp, steak, tofu, or even leftover rotisserie chicken, and you’ve got a complete meal that’s as nutritious as it is delicious.

Gigi Hadid Pasta

There’s a reason this pasta became an internet favorite. It’s creamy, comforting, and packed with flavor while still coming together in about 30 minutes. It’s one of those recipes that feels like restaurant-quality food but is surprisingly simple to make at home.

Stuffed Chicken Breast

This is one of those recipes that looks impressive but couldn’t be easier to make. The chicken stays perfectly juicy while the flavorful filling takes it to the next level. It’s ideal for weeknights when you want something a little more special without spending hours in the kitchen.

Lamb Kabobs

If you’re looking to change things up, these lamb kabobs are a fantastic option. They’re loaded with Mediterranean-inspired flavors, cook quickly, and are equally delicious grilled outdoors or cooked indoors. Serve them with rice, pita, or a crisp salad for a meal that’s perfect any night of the week.

I hope one of these recipes inspires you to step outside your usual dinner routine this week. Sometimes all it takes is one new recipe to make cooking feel fun again! And who knows, you might just find your next household favorite.

Happy cooking,

Arman.

In my experience, the secret is much simpler.

Don’t leave any empty space.

That’s it.

If there’s one thing that instantly makes a grazing board look inviting, abundant, and impossible to resist, it’s making sure the surface is completely covered. If you can see large gaps between ingredients, the board starts to look sparse. Fill those gaps, and suddenly even a simple assortment of snacks looks impressive.

The best thing is that there really aren’t any rules when it comes to building a great charcuterie board. I never follow a formula. Instead, I buy the appetizers and snacks that I know my guests actually enjoy eating.

Usually that means some combination of:

• Soft and hard cheeses

• Cured meats

• Fresh fruit and nuts

• Chocolate or candy

• Fresh bread

• Crackers

• Dips

Whenever possible, I do like stopping by local farmers markets to pick up fresh produce or independent delis for artisan cheeses or rich cured meats. These can elevate a board with very little effort. But if you’re short on time, or want to save money, don’t overthink it. Supermarket ingredients work perfectly well too. Most guests won’t remember where the cheese came from, they’ll remember whether they enjoyed eating it.

When arranging everything, I tend to work in loose swirling patterns rather than neat rows. It creates a little more visual interest and makes the board feel organic and abundant. I start with the larger items first (cheeses, dip bowls, bunches of grapes etc) and then fill the surrounding spaces with meats, crackers, fruit, and treats.

One decorative touch I occasionally use are salami flowers. If you’ve never made them, they’re surprisingly simple. You fold slices of salami around the rim of a drinking glass, overlapping them slightly as you go. Once the glass is full, you gently flip it upside down onto the board and lift the glass away, leaving behind a flower-shaped arrangement.

They look beautiful.

They’re also completely unnecessary. A salami flower might earn a compliment, but what makes people gravitate toward a board is that it looks full and generous.

That’s why I spend most of my time filling gaps rather than creating decorations.

For larger gatherings and parties, I sometimes skip the board altogether. Instead, I’ll cover an entire section of my kitchen bench with parchment paper and build the grazing spread directly on top. It gives everyone room to gather around, and becomes a talking point for guests to mingle over.

Of course, there is one thing worth keeping in mind: waste. Many items on a charcuterie board can be packed away to live another day but it’s best to be mindful of the food that can’t be kept.

A full board looks fantastic, but there’s no point creating a display so large that half of it needs to be thrown away. Scale the board to the number of guests you’re expecting. The goal is visual abundance, not excess.

My sister and I always makes a small grazing board whenever we visit Mum for family dinner. There’s usually slightly too much food on it, but somehow that’s part of the tradition. The leftovers come back out after dinner, and everyone inevitably drifts back for another little snack while drinking tea and chatting around the table.

And honestly, that’s what a great charcuterie board is really about.

Not perfect cheese pairings.

Not expensive ingredients.

Not intricate salami flowers.

Just a board full of food people love, arranged generously enough that everyone feels welcome to grab something and stay awhile.

I’m sharing 5 of my favorites that I’ve been making week over week for the last 5 to 10 years. Many readers have enjoyed it too- I’ve been loving the photos you’ve been sharing on social media :)

Air fryer orange chicken

I used to live on orange chicken. I’m talking Chinese takeout with all the MSG and deep-fried goodness. My copycat recipe looks and tastes the same, but skips the deep frying AND cuts back on all the added sugar. I love it over basmati rice and with a side of air fryer broccolini.

Recipe Here

Instant Pot chicken thighs

Everyone needs a go-to chicken thigh recipe, and nothing beats my Instant Pot method. I usually meal prep this for my partner and me, and if we’re watching our carbs, we usually enjoy it with cauliflower mashed potatoes. If not, air-fryer breakfast potatoes or curry-fried rice it is!

Recipe Here

Firecracker meatballs

I had a HelloFresh membership for two years, and once every month I’d get firecracker meatballs. They were SO good that I needed to recreate them. It’s so quick and easy, and not too spicy for picky eaters. I love the sauce so much, I’ve used it for salmon, chicken, and shrimp!

Recipe Here

Protein banana bread

High protein banana bread- one of my favorite recipes since 2015. It’s so moist and fluffy and has a gorgeous, tender crumb. I usually enjoy it on its own, but it’s great with some almond butter spread on top.

Recipe Here

Air fryer peaches

Grilled peaches are one of my favorite things ever. I was hesitant to use the air fryer, but I was pleasantly surprised- it’s so juicy, caramelized, and perfect with some sugar free frozen yogurt or cookie dough ice cream.

Recipe Here

Some recipes just feel like a memory, even the first time you make them. This is one of those.

Pineapple upside down cake is one of those old-school classics that never actually went out of style- it just got forgotten for a while (like my honey cake). And honestly? It deserves its moment back.

There’s no fancy technique here, no special equipment, and nothing that requires you to be a confident baker. Just a pan, a bowl, and about an hour until you’re flipping the most beautiful, caramelized, retro-gorgeous cake onto a plate and feeling genuinely proud of yourself.

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Let’s talk about that topping, though- because that’s really the whole point. The butter and brown sugar bubble together underneath the pineapple as it bakes, slowly turning into this deeply golden, sticky caramel that soaks into the edges of every slice. The cherries are non-negotiable. Don’t @ me.

The cake itself is tender and just rich enough- oil and sour cream keep it moist for days, and a splash of pineapple juice goes straight into the batter so the flavor isn’t just sitting on top.

Cooking Science

The magic here is all in the timing and temperature. The brown sugar and butter melt into a slow caramel beneath the fruit while the batter bakes above it- the two layers essentially fuse together at the edges, which is what gives you those gorgeous, lacquered slices.

Baking low and steady at 350°F lets the center cook through before the caramel has any chance of burning. And that 10-minute rest before inverting? Non-negotiable- it lets the caramel firm up just enough to release cleanly instead of dripping down the sides of the pan.

Recipe

• 1 1/2 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/4 teaspoon salt

• 1/2 cup oil

• 1/3 cup milk, room temperature

• 1/4 cup pineapple juice

• 1/3 cup sour cream or Greek yogurt

• 1 teaspoon vanilla extract

• 3/4 cup sugar

• 2 large eggs, room temperature

For the topping:

• 1/4 cup butter, melted

• 1/2 cup light brown sugar

• 20 ounces canned pineapple in its own juices

• 1/4 cup maraschino cherries

1. Preheat the oven to 180°C/350°F.

2. To make the topping, pour the melted butter into a 9-inch cake pan and sprinkle the brown sugar evenly over the top. Arrange the pineapple slices over the sugar and place a cherry in the center of each slice. Chop any leftover pineapple into small pieces and scatter them around the pan.

3. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, whisk together the oil, milk, pineapple juice, sour cream, vanilla extract, and sugar until smooth. Add the eggs and whisk until fully combined.

4. Gradually fold the dry ingredients into the wet mixture, stirring until just combined.

5. Pour the batter over the pineapple layer and smooth the top.

6. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.

7. Let the cake cool for 10 minutes, then run a knife around the edges and carefully invert onto a serving plate.

How to flip an upside down cake

Grab your oven mitts (the pan will be hot!) and a large serving platter or dinner plate before flipping the cake right side up:

1. Run a knife along the edges of the cake in the pan.

2. Turn your serving platter upside down and place it on top of the baked cake still in the cake pan.

3. Using oven mitts, grip both the serving platter and the cake pan with both of your hands.

4. Carefully and quickly flip everything. The platter should be on the bottom and the cake pan on top of the platter.

5. Gently tap the bottom of the cake pan, then slide it up and off the cake.

Arman ‘s recipe tips

• Dry the pineapple slices with paper towels before layering them in the cake pan. There are two reasons for this: (1) You’ll avoid excess moisture in the cake, and (2) the dried pineapple is better at absorbing the caramelized brown sugar.

• Chop up any leftover pineapple slices and scatter them around the cake pan before pouring the batter on top.

• Don’t add the eggs all at once. Beating them into the wet mixture separately will incorporate more air into the batter, leaving you with a fluffier cake.

• Don’t overmix the batter! Only stir the dry mixture into the wet until the two are just incorporated together and no dry flour streaks remain.

• Use a bundt pan. For a pineapple upside down bundt cake, simply swap out the standard cake pan for a bundt pan instead.

I’ve spent a lot of time testing protein-rich versions of my favorite desserts, and the biggest lesson was that you can’t just swap in protein powder and hope for the best. The ratios matter, the type of protein powder matters, and getting the texture right takes real testing. These recipes are the ones that passed the most important test- my partner couldn’t tell they were high protein.

Cake, cinnamon rolls, pancakes, cookies, cheesecake, donuts- all with a serious protein boost.”

Boost the Dessert Game

Protein Cinnamon Rolls

These always disappear faster than I can make them, and the smell alone is worth it. I swapped some of the flour for protein powder and spent a lot of time adjusting the ratios to make sure the rolls still came out soft and gooey- not dense and dry, which is the most common problem with protein baked goods.

Each roll has around 20 grams of protein. I also sneak extra protein into the frosting by mixing protein powder into the cream cheese topping, so you're hitting your macros without it tasting like a supplement

Protein Cookies

Simple, satisfying and so easy to make. These cookies use protein powder as one of just a few ingredients. Along with peanut butter and an egg, the protein powder gives them body and chewiness while delivering over 20 grams of protein per cookie. It’s a great reminder that desserts can be straightforward and still macro‑friendly when you pick the right high‑protein components. The real trick is keeping your family from devouring them too quickly!

Protein Cheesecake

I could eat cheesecake every day, but my favorite will always be a classic New York baked. When testing this protein version, I found that Greek yogurt and cream cheese already do a lot of the heavy lifting protein-wise, so adding protein powder to the filling was a natural next step. Each slice comes out at around 30 grams of protein, and the powder actually improves the texture- richer and creamier than a standard cheesecake. My partner couldn't tell the difference, which is always the benchmark.

Protein Pancakes

These pancake stacks are an easy example of how protein powder can elevate a breakfast‑meets‑dessert. The batter blends oats, eggs, Greek yogurt and a generous scoop of protein powder to create thick, fluffy pancakes with over 45 grams of protein per serving. The powder helps give structure and a rich base so you can still add mix‑ins like chocolate chips or fruit without losing the high protein benefits.

Protein Donuts

Who says donuts have to be a guilty pleasure? These protein-packed delights prove otherwise. By swapping in protein powder for some of the flour, you get fluffy, soft donuts that still taste indulgent but sneak in over 12 grams of protein each. They’re like a cheat day that actually helps your macros. Top them with a drizzle of chocolate or a sprinkle of cinnamon sugar and suddenly dessert becomes your secret weapon for both cravings and gains.

What’s the best protein powder for baking?

If you've been around here for a while, you know I rarely recommend whey protein for baking- it makes batters too sticky and can leave baked goods with a rubbery texture. My go-to is brown rice or casein protein powder. Both hold up well under heat, blend smoothly into batters, and don't overpower the other flavors. For these recipes specifically, I used vanilla-flavored- it adds a subtle sweetness without needing extra sugar.

As much as I love cottage cheese flatbread or cottage cheese pizza crust, this is the recipe I make when I want fresh bread without actually making bread… does that make sense?

No yeast, no proofing, no waiting around- just 3 ingredients, a bowl, a pan, and warm, golden English muffins in under 30 minutes.

Let’s talk about the texture, though: They’re soft and fluffy on the inside, lightly crisp on the outside, and full of those classic nooks and crannies once toasted.

And yes, they’re high in protein.

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This is the recipe I reach for when I want a not-too-sweet muffin that still feels comforting and satisfying (it’s either this, my original cottage cheese muffins, or healthy blueberry muffins). They bake up soft and plush, with bursts of blueberry and gorgeous, tender tops- the kind of muffin that somehow works for breakfast and dessert.

Yes, these come together with just a handful of everyday ingredients.

Cottage cheese is the secret star here. Blended smooth, it melts right into the batter, adding protein, moisture, and a subtle richness without making the muffins heavy. Blueberries bring pops of sweetness and acidity, while a neutral oil keeps everything soft for days. The oats add fiber and staying power.

Bake them just until the tops spring back for ultra-soft centers, or let them go a minute longer if you like a slightly firmer crumb. Either way, you’ll have warm muffins on the counter in under 30 minutes.

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There’s something kind of magical about brownies that barely qualify as a recipe. These are those brownies. Specifically, condensed milk brownies.

I turn to this recipe whenever I want brownies now (well, it’s either this, my flourless brownies, or my protein brownies). They have those gorgeous fudgy centers, shiny tops, and rich, gooey bites that don’t need to pull out half the pantry.

Yes, these need just five simple ingredients.

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Sweetened condensed milk is the star, bringing sweetness, structure, and a dense, chewy center. Cocoa powder gives the deep chocolate base, and almond butter adds richness and body. I always fold in extra chocolate chips because I believe every mouthful deserves extra chocolate.

You can bake them a little shorter if you like them gooey, or go a few minutes longer if you want the classic brownies that stay soft for days. Either way, you’ll be digging into these in under 30 minutes.

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There’s something deeply satisfying about a brownie that feels too easy. The kind you make in one bowl, cut into thick squares, and then keep nibbling the edges until half the pan is gone.

These are those brownies.

They’re fudgy and chocolatey without being heavy, soft in the center, and packed with chopped Oreos so every bite has a little bit of everything.

This is a low-effort, high-reward situation. Melted chocolate, yogurt instead of eggs or butter, a short ingredient list, and a batter that comes together faster than the oven preheats. The yogurt keeps everything soft, while the cocoa powder deepens the chocolate without being too dark or overpowering.

And because I can’t help myself, I tested this with different sugars- white, brown, coconut, and sugar-free. They all work. Same soft crumb, same chocolate hit, same disappearing act once they’re sliced.

If you’re the person who always goes for the brownie with the most mix-ins… I already know which piece you’re taking.

Cooking science

This recipe is all about balance. Melted chocolate brings richness, while yogurt adds moisture and a bit of acidity to activate the baking soda. That small lift keeps the brownies tender instead of dense.

Once the dry ingredients go in, mix just until combined. Overmixing tightens the crumb, and these are meant to stay soft, so don’t overmix, ha. Folding the Oreos in last keeps them chunky, and don’t forget to add a layer on top for aesthetic purposes.

Recipe

• 1/2 cup chocolate, chopped

• 1/2 cup sugar, white, brown, coconut, or a sugar free sub.

• 1 cup plain yogurt, non dairy, if needed

• 3/4 cup all-purpose flour

• 1/2 cup cocoa powder

• 1/2 teaspoon baking soda

• 1/2 cup milk

• 10 Oreo cookies chopped

Instructions

1. Preheat the oven to 180C/350F. Grease an 8 x 8-inch pan and set aside.

2. In a small saucepan or in a microwave-safe bowl, add the chopped chocolate. Melt the chocolate. Remove from the heat and add the sugar and yogurt, whisking until combined.

3. Add the flour, cocoa powder, and baking soda, and mix until just combined. Add the milk and mix until incorporated. Fold through the chopped Oreo cookies, reserving a few to top the brownies with.

4. Transfer the brownie batter into the lined pan and top with extra Oreos. Bake for 25-30 minutes, or until a toothpick comes out ‘just’ clean.

5. Remove from the oven and let cool completely before slicing.

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Recipe tips

• Don’t overmix. My #1 tip for baking desserts is NOT to overmix the batter. Otherwise, you’ll end up with dense, cakey brownies. Only mix until the batter is smooth and cohesive.

• Make gooey brownies. I prefer my brownies right in between gooey and firm. If you prefer ultra-gooey brownies, remove them from the oven around the 25-minute mark.

• For thicker, cakey brownies, remove them at around 32-35 minutes.

• Double the chocolate. If you’re a chocolate fiend like I am, fold some dark or white chocolate chips into the batter.

• Choose the right pan. I’ve found that using glass baking pans takes longer to conduct heat, so if that’s the type of pan you’re using, add at least 5 minutes of baking time.

Love and leftovers,

Arman

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There have been many occasions I’ve taken off the tops of my flourless brownies, leaving behind the fudgy base like an abandoned island. I can’t help it: the crackly, shiny crust is my favorite part. If I could just bake a whole tray of only the tops, I would.

So naturally, that led me here: brownie cookies.

They are essentially those irresistible crinkly tops… but in cookie form. Thin, crisp, and melt-in-your-mouth rich, they somehow manage to feel both indulgent and effortless at the same time.

And in peak “me” fashion, they require just three ingredients. Yes, three. Because sometimes baking magic really is that simple.

And because I don’t do things in halves (ask anyone who’s seen my recipe-testing grocery receipts), I also tested a sugar-free version. Shockingly- or not shockingly, depending on how much you trust my kitchen obsession- it turns out just as good. Same glossy crackle, same cocoa punch, same “wait, how are these gone already?” energy.

If you’re someone who snacks on the flaky edges of brownies before they cool…I see you. These cookies are basically your personality in dessert form.

Cooking science

Over the years, working with flourless batters has taught me that texture is all about ratios. Getting enough sugar and cocoa to create that shiny top without weighing down the cookie. This recipe relies on whisking the egg whites last, which gives you that iconic brownie-top sheen. Think of it like building the architecture of a meringue, but way more forgiving (and way more chocolatey).

Recipe

• 1 1/2 cups powdered sugar (or sugar-free confectioners’ sugar)

• 1/4 cup + 1 tablespoon cocoa powder

• 2 large egg whites

Instructions

1. Preheat the oven to 160°C/320°F. Line a large baking tray with parchment paper and set aside.

2. In a large mixing bowl, add the powdered sugar and cocoa powder and mix until combined.

3. Add your egg white and mix very well, until combined and smooth. If the batter becomes too thin, add a little extra cocoa powder.

4. Pour spoonfuls of cookie dough batter on the lined tray, 2-3 cm apart. Bake cookies for 10-12 minutes, or until the edges go slightly crisp.

5. Remove from the oven and allow to cool in the pan completely.

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   Recipe tips

   • Don’t use regular cocoa powder for this recipe. While the Dutch process and regular cocoa powder are interchangeable in most baking recipes, the latter doesn’t work very well for these cookies.

   • Adjust the amount of cocoa powder. Depending on the size of the egg whites, you may need to add more or less cocoa powder.

   • Don’t bake the cookies in an overly hot oven. Setting the oven temperature higher than 320 degrees will result in flat cookies.

   • Allow the cookies to cool completely before you remove them from the pan. Trying to remove the cookies while they are still hot may cause them to break.

   • If you have dark or semi-sweet chocolate chips on hand, melt them and drizzle them over the cookies for an even richer chocolate flavor.
     

     Love and leftovers,

     Arman

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So what did I do? I revamped it, and made it actually tasty, to the point that I make it most weeks for a light lun…

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