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Dulce de Leche Brownies
8 tablespoons salted or unsalted butter, cut into pieces
6 ounces semisweet chocolate, finely chopped
1/4 cup unsweetened Dutch-process cocoa powder
3 large eggs
1 cup sugar
1 teaspoon vanilla extract
1 cup flour
optional: 1 cup toasted pecans or walnuts, coarsely chopped
1 cup Dulce de Leche
Preheat the oven to 350 degrees.
Line a 8-inch square baking dish with a sheet aluminum foil that covers the bottom up over the sides. If it doesn’t reach all the way up and over all four sides, cross another sheet of foil over it, making a large cross with edges that overhang the sides. Spray the bottom and sides of the foil with cooking spray.
In a saucepan melt butter, add the semi-sweet chocolate, stirring constantly over very low heat until the chocolate is melted. Remove from heat and whisk in the cocoa powder until smooth. Add in eggs one at a time, then stir in the sugar, vanilla, then the flour and nuts if using.
Pour half of the batter into baking dish. Spoon one-third of the Dulce de Leche, over the brownie batter evenly in dollops, then drag a knife or spatula through and swirl. Pour the remaining brownie batter over, then spoon the remaining Dulce de Leche in dollops over the top of the brownie batter. Use a knife or spatula to swirl the Dulce de Leche creating a marbled effect.
Bake for 35 to 45 minutes. The brownies center will be slightly firm when they are done. Remove from the oven and allow cool completely.
Chipster Topped Brownies
from Baking: From My Home to Yours
For the brownie layer:
6 ounces bittersweet chocolate, coarsely chopped
3 ounces unsweetened chocolate, coarsely chopped
2 sticks (8 ounces) unsalted butter, cut into chunks
1 2/3 cups sugar
4 large eggs
½ teaspoon salt
½ teaspoon pure vanilla extract
1 cup all-purpose flour
1 cup walnuts, coarsely chopped
For the cookie layer:
1 ¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 ½ sticks (12 tablespoons) unsalted butter, at room temperature
¾ cup (packed) light brown sugar
2/3 cup sugar
1 large egg
1 egg yolk
1 teaspoon pure vanilla extract
6 ounces bittersweet chocolate, chopped into chips, or 1 cup store-bought chocolate chips
Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9-x-13-inch baking pan, line it with wax or parchment paper and butter the paper. Put the pan on a baking sheet.
To make the brownie batter:
Put both chocolates and the butter in a bowl set over a saucepan of simmering water. Stirring occasionally, heat just until the ingredients are melted, shiny and smooth. If the mixture gets too hot, the butter will separate from the chocolates. Remove the bowl from the heat.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the sugar and eggs on medium-high speed for about 2 minutes, until pale, thick and creamy. Beat in the salt and vanilla extract. Reduce the speed to low and mix in the melted chocolate and butter, mixing only until incorporated. Scrape down the sides of the bowl with a rubber spatula, then, still on low speed, add the flour, mixing only until it disappears into the batter. Using the spatula, fold in the walnuts, and scrape the batter into the prepared pan. Set aside.
To make the cookie dough:
Whisk together the flour, baking soda, and salt.
Working with a stand mixer in the cleaned bowl or with the hand mixer in another large bowl, beat the butter and both sugars together on medium-high speed until smooth and creamy, about 3 minutes. One at a time, add the egg and the yolk, beating for 1 minute after each addition. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients, mixing only until they disappear into the dough. Still on low, mix in the chopped chocolate. Drop the cookie dough by spoonfuls over the brownie batter an, using a spatula and a light touch, spread it evenly over the batter.
Bake for 50 to 55 minutes, or until the cookie top is deep golden brown and firm and a thin knife inserted into the brownie layer comes out with only faint streaks of moist chocolate. Transfer the pan to a rack and cool to room temperature.
When the brownies are completely cool, carefully run a knife between the sides of the pan and the brownies, then invert them onto another rack, remove the paper and turn right side up onto a cutting board. Cut into bars about 2 inches by 1 inch.
“This recipe takes well to mix-ins. I’ll sometimes add 1/3 cup (45 g) chopped dried cherries or 1/3 cup cocoa nibs to the batter. To make minty brownies, crush the contents of one 50-gram tin of peppermint Altoids in a sturdy resealable plastic bag. Add the crushed mints to the batter along with the nuts (or, if you prefer, omit the nuts). If you like very minty brownies, add 1/2 teaspoon mint extract along with the crushed mints.”
Peanut Butter Blondies
Makes: 48 blondies / Prep: 20 minutes / Bake: at 350 degrees F for 30 minutes
- 2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup shortening
- 1 cup peanut butter
- 1 pound packed brown sugar
- 3 eggs
- 1 tablespoon vanilla extract
- 1/4 cup chopped peanuts
- 1 pound confectioners’ sugar
- 1/2 cup peanut butter
- 1/2 cup shortening
- 1 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/3 cup hot water
- Heat oven to 350 degrees F. Coat two 13 x 9 x 2-inch baking pans with cooking spray.
- In a bowl, whisk together the flour, baking powder and salt. Set aside.
- In a large bowl, beat shortening, peanut butter and brown sugar on medium-high speed for 3 minutes. Add eggs, beat 3 minutes more. Add vanilla.
- On low speed, beat in the flour mixture. Stir in the peanuts.
- Divide batter between prepared pans. Bake at 350 degrees F for 25 to 30 minutes or until lightly browned. Let cool slightly.
- Frosting: Beat confectioners’ sugar, peanut butter, shortening, salt and vanilla. Add hot water a little at a time. Beat until smooth. Spread over blondies while still warm.
Jamaican Coffee Brownies with Pecans
The famous coffee flavors both the brownies and their ganache topping. Jamaican Blue Mountain coffee is prized for its bold, clean flavor, but good espresso beans and strong brewed espresso work well, too.
- nonstick vegetable oil spray
- 2 cups sugar
- 15 tablespoons (2 sticks minus 1 tablespoon) unsalted butter
- 3/4 cup unsweetened cocoa powder
- 3 tablespoons finely ground Jamaican Blue Mountain coffee beans
- 1/2 teaspoon salt
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/4 cups all purpose flour
- 3/4 cup pecan pieces
- 1 cup bittersweet or semisweet chocolate chips (6 ounces)
- 6 tablespoons freshly brewed Jamaican Blue Mountain coffee
- 30 thin strips crystallized ginger
- Preheat oven to 350 degrees F. Spray 13x9x2-inch metal pan with nonstick spray. Combine sugar, butter, cocoa, ground coffee, and salt in large metal bowl. Place bowl over saucepan of simmering water and whisk until butter melts and are blended (texture will be grainy). Remove bowl from over water; cool mixture to lukewarm if nexessary. Whisk in eggs and vanilla. Sift flour over and fold in. Mix in pecans.
- Spread batter in prepared pan. Bake brownies until tester inserted into center comes out clean, about 25 minutes. Cool brownies in pan.
- Place chocolate chips in small bowl. Bring brewed coffee to simmer in small saucepan; pour over chips and stir until melted and smooth. Let ganache stand until cool and beginning to thicken, about 1 hour; spread evenly over brownies. DO AHEAD can be made 1 day ahead. cover; let stand at room temperature.
- Cut brownies into 15 squares. Top each with 2 ginger strips.