The Browns first announced the pregnancy on Christmas Day with an Instagram post. They posted a photo featuring the entire family – including the baby that’s on the way, who appeared in the picture via sonogram photos, held up by Kingsley. The post’s caption read, “Last Christmas of 4. Merry Christmas everyone!!” In January, Kane and Katelyn shared the baby’s gender with their own children and the world simultaneously. They used a gender reveal cake with the words “What will baby bee?” written on it. In the video, which was posted on Instagram, Katelyn asked her children, “We know if the baby in mommy’s tummy is a boy or a girl. Do you want to find out?” As the blue interior of the cake was revealed, the words “Baby boy Brown, coming 2024” appeared on the screen.

In February, Katelyn decided to spend some quality time with Kingsley prior to the baby’s arrival. The singer posted some mother-daughter photos on Instagram along with the caption, “Had the best afternoon and quality time spent with my sweet Kingsley girl yesterday. She is seriously my best friend and I feel so lucky to be her mama.” The photos featured both mother and daughter looking stylish in matching black outfits and half-pinned-up hair. Kingsley cradled Katelyn’s pregnant belly in the first picture, while the pair held up peace signs in the second photo. Both ladies looked equally happy and glamorous.

Congratulations to the Brown family!

Coffee can do wonders when added to chocolate! And these two recipes are delightfully easy. Here are two mouthwatering cookie recipes where coffee plays a starring role. Each recipe offers a unique twist, creating cookies that are guaranteed to become your new favorites.

● 4 oz. semisweet chocolate, chopped

● ½ cup butter

● ⅓ cup unsweetened cocoa powder

● ½ cup packed light brown sugar

● ¼ cup granulated sugar

● 2 eggs

● 1½ tsp. vanilla extract

● 1 cup all-purpose flour

● 1 Tbs. instant espresso powder

● ¼ tsp. salt

Melting 4 oz. of chopped semisweet chocolate in the microwave and set aside.

Beat together in a medium bowl 1/2 cup of butter, 1/3 cup of unsweetened cocoa powder, 1/2 cup of lightly packed brown sugar, and 1/4 cup of granulated sugar until the mixture is fluffy.

Mix in two eggs, one and a half teaspoons of vanilla extract, one cup of all-purpose flour, and one tablespoon. Melt some instant espresso powder, and ¼ tsp. of salt, and stir into the melted chocolate.

Cover the dough with plastic wrap and refrigerate for at least 60 minutes. Preheat your oven to 350°F, then roll heaping tablespoonfuls of the dough into balls onto ungreased baking sheets, spacing them apart.

Add other chocolates and bake for 9-10 minutes or till they are settled.

Place on racks for cooling, then enjoy!

● 2¼ cups all-purpose flour

● ¼ cup wheat germ

● 1 tsp. baking powder

● ½ tsp. baking soda

● ½ tsp. salt

● 1 Tbs. vanilla extract

● ¼ tsp. instant coffee granules

● 1 cup butter, at room temperature

● ¾ cup packed light brown sugar

● ½ cup granulated sugar

● 2 eggs

● 1 pkg. (12 oz.) semisweet chocolate chips (approximately 2 cups)

Start by preheating your oven to 325°F and in a bowl, combine flour, wheat germ, baking powder, baking soda, and salt.

In a small bowl, dissolve the instant coffee granules into vanilla. In a large bowl, beat together the butter and sugar on medium-high speed until the mixture turns light and fluffy (about 2-3 minutes).

Add the eggs and the vanilla coffee mixture, ensuring the mixture is smooth.

Gradually add the flour mixture, then stir in chocolate chips.

Drop rounded 2-tablespoonfuls of dough onto ungreased baking sheets, leaving enough space between them. Bake for 18-20 minutes or until they acquire a delightful light brown hue.

Allow the cookies to cool for 2 minutes before transferring them from the pans to wire racks to finish cooling.