Do you like chocolate ? The owner of Yellow Dog Cafe in Malabar shares his brownie recipe


Malabar, Florida. – Stuart and Nancy Borton have plenty to celebrate.

Their Yellow Dog Cafe, known for its “comfort food in style” and views of the Indian River, celebrated its 24th anniversary on Feb. 13, according to News 6 partner Florida Today.

Stuart has just received a shipment of the sixth printing of his “Yellow Dog Cafe Cookbook”, first published in 2010.

And he’s eager to defend Yellow Dog’s title as Brevard’s Best Chocolate Fix 2020, an honor bestowed at Melbourne’s Zonta Club annual chocolate festival. The festival, which went on hiatus in 2021, returns from 11 a.m. to 3 p.m. on March 13 at the Melbourne Auditorium.

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To sweeten the celebrations, he shared the recipe for Stuart’s Homemade Brownies, a decadent, fudgy dessert that has become a favorite at the Yellow Dog Cafe.

“The brownie recipe is really simple,” Borton said. And it can be found in the cookbook.

The secret? Starting with a fudge made with bubbling butter, sugar and cocoa.

The secret: Boil butter, pour sugar into it.

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“It really helps make the brownies really gooey and gooey and delicious,” he said.

Yellow Dog Cafe pours the brownie mix into adorable dog bone molds, but if you’re making them at home, you can use a greased 9 x 13 x 2-inch pan.

“Yellow Dog Cafe Cookbook” costs $29.95 and is available at the restaurant. The Yellow Dog Cafe is located at 905 US 1 Malabar. Call 321-956-3334 or visit

Check Florida Foodie Podcast. You can find each episode in the media player below:

Stuart’s Homemade Brownies

Makes 12 brownies


  • 1 cup margarine or unsalted butter

  • 2 cups of sugar

  • ¾ cup cocoa

  • 2 teaspoons vanilla

  • 4 eggs

  • 1 cup flour

  • ½ teaspoon baking powder

  • ¼ salt

  • 1 cup chopped walnuts


  1. Place a rack in the middle of the oven and preheat the oven to 350 degrees.

  2. In a medium saucepan, melt the butter until it begins to bubble.

  3. Stir in the sugar and heat until the sugar dissolves in the butter.

  4. Transfer the butter and sugar mixture to the bowl of a stand mixer fitted with a flat beater.

  5. Turn on the mixer on low speed and slowly add the cocoa. Beat until well blended.

  6. Add the vanilla.

  7. Increase the mixer speed to medium. Add the eggs and beat well.

  8. Combine flour, baking powder and salt.

  9. Add the flour mixture to the chocolate and beat until the flour is well incorporated. Do not beat too much.

  10. Stir in nuts and pour into a greased 9 x 13 x 2 inch pan.

  11. Bake for 18 minutes or until a toothpick inserted in the center of the pan comes out clean.

  12. Leave to cool and garnish with chocolate ganache.

Chocolate ganache

Makes 3 cups


  • 2 cups semi-sweet chocolate chips

  • 1 cup butter


In a microwave-safe container, heat the butter until it bubbles. Add chocolate chips and stir until smooth. If the chips don’t melt completely, return them to the microwave and heat in 10-second intervals, stirring after heating, until smooth.

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Use to glaze cakes while mixture is still warm by pouring over top and drizzling sides.

When the mixture cools, it can be shaped into rounds the size of a melon ball then rolled in cocoa or chopped walnuts for homemade truffles.

Zonta Club of Melbourne Annual Chocolate Festival

The annual Zonta Club Melbourne Chocolate Festival will take place from 11 a.m. to 3 p.m. on March 13 at the Melbourne Auditorium, 625 E. Hibiscus Blvd., Melbourne. Tickets are $35 in advance, $40 at the door. Guests will be treated to samples of chocolate confectionery, cakes and desserts and vote for Brevard’s Best Chocolate Fix of 2022.

Money raised at the event goes to support local scholarship programs, community service projects, and the local and international fight against human trafficking and violence against women.

For more information, visit or call 321-728-7508.

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Yellow Dog Cafe’s winning entry of 2020 was the chocolate creme brulee with white chocolate dog bones and lemon rind.


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