Cookies and Brownies
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funky chunky chocolate
Don't be fooled by their simple appearance. These are classic cookies brought to new heights. They're full of chunks (not chips) of Callebaut Chocolate and toasted walnut halves. Holding the chocolate and nuts together is a rich flavorful cookie full of sweet butter, brown sugar and real vanilla.
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buenos aires
Two layers of our Black Magic Brownie sandwich a layer of Dulce de Leche, the Argentine caramel cream. Topped with a blend of cooked sugar and almonds that makes a toasty, dark caramel that we grind into a sweetly crunchy praline powder. Wow! The $64 million dollar question is "How do they get that caramel between the layers?"
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big o'
Stop by the Bakehouse any Friday about 6:00 P.M. and you'll see Frank leaving with one of his favorite weekend treats-a bag of big O' cookies. He's been eating them since the days he worked at Zingerman's deli in the 80's. What's make them his favorite? Large flake organic oats, huge Red Flame raisins, and real maple syrup.
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ginger jump-up
What makes these cookies so special? We use unrefined brown sugar from Mauritius (Ma...what? It's an island off the coast of Africa.) and juicy chunks of crystalized ginger. The result is a chewy, spicy, sweet treat.
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ZBPB's
Simple and delicious. Traditional crumbly peanut butter cookies made from pure Michigan peanut butter-no sugar or preservatives, just ground peanuts.
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magic brownies
The brownies that Zingerman's fans have been feasting on for over two decades and our most popular. They have a soft, chocolate, chewy interior dotted with toasted walnuts, and are covered with a thin chocolate crust. USA Today raves about them.
"Thank you for sharing your brownie recipe with Midwestern Living Magazine. I made them for a local county fair and won a blue ribbon." -Beth from New York |
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black magic
Same intense, chewy chocolate base as the traditional Magic Brownies but baked without the walnuts. Immerse yourself in the best-tasting argument around: Are they better with or without?
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pecan blondie
Moist butterscotchy blondies dotted with hand made pecan praline. Just a pinch of sea salt sprinkled over the praline makes the flavor really sing. This is Charlie, our former pastry manager and current Candy Manufactory founder's personal creation.
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townie brownie
Who needs wheat flour to make a delicious brownie? Try our new townie brownie, as unique as the Ann Arbor natives it's named after. Made from ancient grains commonly used in South America--amaranth and quinoa. It's packed with protein, spiked with chocolate chunks and best of all, it's wheat free!
While the ingredients of the brownie itself are wheat free, it is made at the Bakehouse where we use wheat flour in other products. If your wheat or gluten intolerance is severe, it is suggested you consult with your personal physician before consuming this product. |
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orange almond magic brownie
The elegant combination of orange and chocolate topped with crunchy toasted almonds, but we really kicked up the flavor with the addition of candied orange peel.
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genuine ginger brownie
A new adventure in brownies. Bits of pleasantly spicy crystallized ginger dress up our beloved brownie. Ginger and chocolate is a classic flavor combination in French desserts, try it out. Even better with vanilla gelato and warm poached pears.
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palmiers
What can we say? You take really good butter, a bit of flour, and some sugar and turn it into traditionally produced puff pastry. People love these cookies. They're passionate about 'em. Also known as elephant ears, we make them in a large and not so large sizes packed in bags.
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radical raspberry brownie
It's a classic pairing, the long standing romance between chocolate and raspberry and ours will not disappoint. Dark chocolate black magic brownie with generous ribbons of raspberry preserves.
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chocolate-dipped palmiers
How do you make a crispy, buttery palmier even better? Give it a little dip in dark chocolate! A great little afternoon sweet with coffee, elegant enough for a dessert tray. February only!
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