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28
Put the eggs and egg yolk into the Cuisinart
®
mixing bowl. Attach the flat mixing paddle and
mix on Speed 3 until broken up and lightened,
about 30 seconds. Add the granulated and
brown sugars and beat on Speed 4 until light
and thickened, about 1 more minute. Scrape
the entire bowl as necessary.
Add espresso powder and vanilla extract; mix
until well combined.
Combine the flours and salt and stir the
mixture into the melted chocolate and butter.
Decrease speed to 2 and add the chocolate/
flour mixture. Mix until just combined, about 45
seconds. Scrape the entire bowl well.
Decrease speed to 1 and add the chocolate
chips to fold in.
Pour into prepared pan. Bake until edges are
dry, about 45 to 50 minutes. The brownies will
still be “wet” inside.
Remove from oven and cool slightly in pan;
then, using the parchment paper/foil overhang,
lift brownies out of pan and transfer to a wire
rack to continue cooling. Cut and serve warm
if desired. Store remaining brownies in an
airtight container.
Nutritional analysis per brownie:
Calories 269 (48% from fat) • carb. 35g • pro. 3g
• fat 15g • sat. fat 9g • chol. 59mg • sod. 102mg
• calc. 15mg • fibre 2g
Blondies
These blondies are hard to resist − loaded with just
the right amount of sweetness and a combination of
chocolate and white chocolate chips.
Makes 24 blondies
Nonstick cooking spray
2 cups unbleached, all-purpose flour
1½ teaspoons kosher salt
½ teaspoon ground cinnamon
16 tablespoons (2 sticks) unsalted butter,
cut into 2cm pieces and at room
temperature
½ cup granulated sugar
1 cup packed light brown sugar
3 large eggs, at room temperature
1 tablespoon pure vanilla extract
1½ cups bittersweet chocolate, chopped
1 cup white chocolate chips
1 cup walnut halves
Preheat oven to 175°C. Coat a 33 x 23cm
baking pan with nonstick cooking spray; line
with parchment paper or aluminum foil with a 2
cm overhang on either side to aid in removing
from pan. Reserve.
Combine the flour, salt and cinnamon in a
small bowl. Reserve.
Put the butter into the Cuisinart
®
mixing bowl.
Attach the flat mixing paddle and mix on
Speed 2 to soften. Add the sugars and
increase to Speed 5 to cream until light and
fluffy, about 2½ to 3 minutes. Scrape down the
entire bowl as necessary.
Decrease to Speed 3 and add the eggs, one at
a time, and the vanilla extract, allowing each
egg to fully incorporate before adding the next.
Scrape the entire bowl as necessary.
Decrease speed to 1 and slowly add the dry
ingredients. Once almost fully mixed, add the
chopped chocolate, chocolate chips and nuts.
Mix until combined and then pour into the
prepared pan. Bake until top is just starting to
crack, about 30 to 35 minutes.
Remove from oven and cool slightly in pan;
then, using the parchment paper/foil overhang,
lift blondies out of pan and transfer to a wire
rack to continue cooling. Cut and serve warm
if desired. Store remaining blondies in an
airtight container.
Nutritional analysis per blondie:
Calories 317 (48% from fat) • carb. 39g • pro. 3g
fat 18g • sat. fat 10g • chol. 44mg • sod. 153mg
• calc. 317mg • fibre 1g
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