Category: Dessert – Brownies & Bars

Blondies

Servings: 3 doz
Preheat: 350°
Prep Time: 20 min
Cook Time: 25 min
Source: America’s Test Kitchen Live! 2005″” by the editors of Cook’s Illustrated
Here are blondie recipes, and a fudgy brownie thrown in for chocolate lovers. These recipes are quick and easy. This recipe is from “”America’s Test Kitchen Live! 2005″” by the editors of Cook’s Illustrated magazine (America’s Test Kitchen, $29.95).

Ingredients
Vegetable cooking spray
1 1/2 cup (7 1/2) oz unbleached all-purpose flour
1 tsp baking powder
1/2 tsp salt
12 Tbsp (1 1/2 sticks) unsalted butter, melted and cooled
1 1/2 cup (10 1/2 oz) firmly packed brown sugar
2 lg eggs
1 1/2 tsp vanilla
1/2 cup semisweet chocolate chips
1/2 cup white chocolate chips
1 cup pecans, toasted and coarsely chopped

Directions
Adjust an oven rack to the middle position and heat the oven to 350°. Line a 13- by 9-inch baking pan with 2 pieces of foil. Coat the foil-lined pan with vegetable cooking spray. In a medium bowl, whisk the flour, baking powder and salt together. Set aside. In a medium bowl, whisk the melted butter and brown sugar together until combined. Add the eggs and vanilla and mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined. Do not over mix. Fold in the semisweet and white chocolate chips and the nuts, and turn the batter into the prepared pan, smoothing the top with a rubber spatula. Bake until the top is shiny and cracked and feels firm to the touch, for 22 to 25 minutes. Place the pan on a rack and let cool completely. Cut into 1 1/2- by 2-inch bars. Makes 36 bars.

Bittersweet Cocoa Brownies

Servings: —
Preheat: 325°
Source: Fine Cooking Winter 2004
Brownies made with cocoa powder are softer on the inside than those made with bar chocolate.
I like the tart and lively flavor of natural cocoa powder here; Dutch-processed gives a mellower flavor. Try both types to see which you like best

Ingredients
2¼ ounces (¾ cup) unsweetened cocoa powder
1 1/3 cups granulated sugar
½ teaspoon pure vanilla extract
¼ teaspoon table salt
5 ounces (10 tablespoons) hot melted unsalted butter
2 cold large eggs
1½ ounces (1/3 cup) all-purpose flour
1 cup broken walnut or pecan pieces (optional)

Directions
Heat the oven to 325°F. Line an 8×8-inch baking pan(preferably metal) with foil across the bottom and up two opposite sides of the pan.

In a medium bowl, thoroughly mix the cocoa, sugar, vanilla, salt, and hot melted butter with a hand mixer or with vigorous strokes of a whisk. Add the eggs, one at a time, beating until the batter is thick and lightened in color, 1 to 2 minutes. Add the flour and stir with a rubber spatula just until blended. Fold in the nuts, if using. Spread the batter evenly in the prepared pan and bake until the top is puffed and slightly crusted and a toothpick inserted in the center comes out with a little fudge batter clinging to it, 28 to 30 minutes.

Let the brownies cool completely in the pan on a rack. Lift the ends of the foil to remove them. Invert the brownies on a tray and peel off the foil. Turn the brownies right side up on a cutting board and cut into squares (wipe the knife between each cut, as the brownies will be soft and sticky).